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Carp Soup
鲤鱼汤 〔鯉魚湯〕 lǐ yú tāng
Source: Bèi Jí Qiān Jīn Yào Fāng 备急千金要方
Ingredients
- Lǐ yú (鲤鱼 Carpionis Caro, carp [flesh]) 2
尾 - Bái zhú (白朮 Atractylodis Macrocephalae Rhizoma, white atractylodes [root]) 150g
- Shēng jiāng (生姜 Zingiberis Rhizoma Recens, fresh ginger) 90g
- Chì sháo (赤芍 Paeoniae Radix Rubra, red peony [root]) 90g
- Dāng guī (当归 Angelicae Sinensis Radix, Chinese angelica) 90g
- Fú líng (茯苓 Poria , poria) 120g
Indications: Abdominal distension and fullness in pregnancy with water qì around the fetus.
Method: Boil the fish and reserve the juice. Grind the other agents to a powder, and decoct in the reserved juice. Divide into five doses.
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