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Source: Jīn Guì Yào Lüè 金匮要略

Ingredients

• Mài dōng (麦冬 Ophiopogonis Radix, ophiopogon [root]) 9–18g
• Sān qī (三七 Notoginseng Radix, notoginseng [root]) 9–12g
• Bàn xià (半夏 Pinelliae Rhizoma, pinellia [rhizome]) 5–6g
• Gān cǎo (甘草 Glycyrrhizae Radix, licorice [root]) 3–5g
• Jīng mǐ (粳米 Oryzae Semen, non-glutinous rice) 12–15g
• Dà zǎo (大枣 Jujubae Fructus, jujube) 4–5 pieces

Actions: Enriches yīn and nourishes the stomach; downbears counterflow and precipitates qì.

Indications: Damage to lung-stomach yīn with qì fire ascending counterflow, characterized by coughing up of drool and foam, dry mouth and pharynx, and conditions involving vomiting or hiccup. Tongue: Red tongue with scant fur. Pulse: Vacuous and rapid.

Category: Dryness-eliminating formulas / Internal dryness formulas

Method: Decoct with water.

Rationale: Mài dōng is a cold sweet agent that clears and moistens. It both clears vacuity heat in the lung and stomach and enriches the yīn liquid of those two organs. Hence, it is used in large quantities as the sovereign agent. Since the formula addresses disease of the lung that stems from disease of the stomach, Rén shēn —or Dǎng shēn—, Gān cǎo, Dà zǎo, and Jīng mǐ are included to supplement the qì and yīn of the stomach and spleen, to make the fluids rise to the lung. Bàn xià is added to downbear counterflow and precipitate qì, addressing the counterflow ascent of qì fire. The warmth and dryness of Bàn xià and the moistness and coldness of Mài dōng are mutually complementary.

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