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Source: Wàn Bìng Huí Chūn 万病回春

Ingredients

• Chái hú (柴胡 Bupleuri Radix, bupleurum [root]) 3g
• Bàn xià (半夏 Pinelliae Rhizoma, pinellia [rhizome]) 3g
• Fú líng (茯苓 Poria , poria) 3g
• Zé xiè (泽泻 Alismatis Rhizoma, alisma [tuber]) 2g
• Bái zhú (白朮 Atractylodis Macrocephalae Rhizoma, white atractylodes [root]) 2g
• Sān léng (三棱 Sparganii Rhizoma, sparganium [root]) 1.5g
• É zhú (莪朮 Curcumae Rhizoma, curcuma rhizome) 1.5g
• Shān zhā hé (山楂核 Crataegi Endocarpium et Semen, crataegus pit) 1.5g
• Sān qī (三七 Notoginseng Radix, notoginseng [root]) 1g
• Huáng lián (黄连 Coptidis Rhizoma, coptis [root]) 1g
• Gān shēng dì (干生地 Rehmanniae Radix, dried rehmannia [root]) 1g
• Dà zǎo (大枣 Jujubae Fructus, jujube) 1g
• Gān cǎo (甘草 Glycyrrhizae Radix, licorice [root]) 1g

Indications: Tension below the heart or in the abdomen and alternating heat effusion and aversion to cold; acute and chronic peritonitis; spleen gān.

Method: Decoct with water.

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