Chuanwu Congee

[Puji Benshi Fang (Recipes from Benshi’s Medical Experience)]

The author of this book is Xu Shuwei, styled Zhike, from Zhenzhou (present-day Yizheng, Jiangsu), a medical expert in the Song Dynasty. He once served as a member of the Jixian Academy, so people also called him Scholar Xu. Xu “would supports the sick regardless of their social status, providing assessment and medications without accepting payment, and the number of lives he saved was countless.” He authored Treatise on Subtle Aspects of Febrile wellness, One Hundred Songs on Febrile wellness, and Ninety Discussions on Febrile wellness, expanding upon the content of Zhang Zhongjing’s Treatise on Febrile wellness of the Han Dynasty. In his later years, he compiled “the formulas he had tested throughout his life, along with their clinical records” into the book Recorded Formulas with Proven Efficacy. The book contains a total of three effective medicinal porridge formulas, one of which is Aconite Porridge.

[Porridge Composition] 3-5 grams of raw Radix Aconiti, 1 liang of japonica rice, approximately 10 drops of ginger juice, and an appropriate amount of honey.

[Indications and Effects] Dispels cold-dampness, unblocks and benefits the joints, warms the meridians and helps with occasional pain. Applicable for cold-damp bi syndrome, generalized joint pain, pain and aching in the limbs, waist, and knees, and rheumatoid arthritis.

[Decoction Method] Crush the Radix Aconiti (Chuanwu) and grind it into an extremely fine powder. First, cook the congee with japonica rice. After it boils, add the powdered Chuanwu, then reduce the heat to low and simmer slowly. When it is cooked, add ginger juice and honey, stir well, and continue to cook for one or two more boils.

[Explanation of Congee Efficacy] Chuanwu congee is an effective congee recipe for helps maintain and supports arthritis. Aconitum can be divided into Chuanwu (Aconitum carmichaelii) and Caowu (Aconitum kusnezoffii), but before the Ming Dynasty, they were mostly collectively referred to as Aconitum. After the publication of Compendium of Materia Medica by Li Shizhen, it was clearly stated that: “There are two types of Aconitum. The one produced in Zhangming is the mother of Fuzi (Aconitum carmichaelii lateral root), which is what people nowadays call Chuanwutou; the one produced in areas such as Jiangzuo and Shannan is the Aconitum listed in Shen Nong Ben Cao Jing, which is what people nowadays call Caowutou.” This statement is basically consistent with the current sources of commercial Chuanwutou and Caowutou. However, in terms of nature and flavor, composition, efficacy, usage, and dosage, there is not much difference. According to the experience of Xu Shuwei, Chuanwutou should be selected for making congee.

Chuanwu (Aconitum carmichaelii Debx.), abbreviated as Chuan Niao, is the root tuber of the perennial plant in the Ranunculaceae family, Aconitum carmichaelii. It is a commonly used traditional Chinese medicine for supports rheumatoid arthritis, and our ancestors understood its effects long ago. For example, [Zhenzhu Nang] records: “It dispels cold, dampness, wind, and bi (impediment), as well as blood bi (impediment).” Li Dongyuan said it “eliminates cold and dampness, promotes the flow of meridians, and disperses wind pathogens,” among other effects. However, Chuanwu was historically referred to as a substance with “great pungency, great heat, and great toxicity.” Modern research has also proven that the toxic component in Aconitum is aconitine. Therefore, safety precautions must be taken when using it. Pharmacological experiments have confirmed that after processing and decoction, the aconitine in Aconitum can be decomposed, thus reducing its toxicity without diminishing its therapeutic effects. Combining it with honey and ginger to make porridge can further neutralize its toxicity. [Puji Benshi Fang · Volume 2] records: “For supports wind-cold-damp bi syndrome with numbness and insensitivity, the Chuanwu porridge method is as follows: Take raw Chuanwu, remove the skin and tip, and grind it into a powder. Use half a bowl of fragrant, well-cooked white rice porridge and four qian of the medicinal powder, and simmer together over low heat until thin and not thick. Add a small amount (about a teaspoon) of ginger juice and three large spoons of honey, stir well, and consume on an empty stomach while warm. For cases of dampness, add two qian of Coicis Semen (Job’s tears) powder and increase the rice to make a medium-sized bowl for consumption. This porridge is highly effective for supports paralysis and severe pain in the hands, feet, and limbs that helps maintain movement. Those with such signs of imbalance should take it preventively.” Traditional Chinese medicine holds that “the Spleen governs the limbs, and the limbs are the extremities.” Therefore, Xu Shuwei, when explaining the Chuanwu porridge, also said: “When the wellness is in the extremities, the grain qi guides the wind-damp-dispelling medicinal substances directly into the Spleen meridian, thus bringing peace to the limbs. It is extremely powerful compared to yang-tonifying formulas. I often prescribe this formula to others, and those who take it have experienced excellent results.” It is evident that these are successful dietary supports formulas obtained by the ancients through long-term clinical practice.

[Precautions] Chuanwu porridge is suitable for rheumatoid arthritis and should be taken warm. It is contraindicated for those with pain due to heat syndrome, during febrile periods, and for pregnant women. Additionally, it should not be taken concurrently with traditional Chinese medicines such as Pinellia ternata (Banxia), Trichosanthes kirilowii (Gualou), Fritillaria (Beimu), Bletilla striata (Baiji), and Ampelopsis japonica (Bailian).

Q1: How to make Chuanwu congee safely?

A1: To make Chuanwu congee safely, you must first process the Chuanwu (Aconitum carmichaelii) to reduce its toxicity, typically by boiling it for an extended period or using prepared processed aconite. Always use only small amounts of processed Chuanwu and cook it with rice and water over low heat until the congee thickens, ensuring the aconite is thoroughly cooked. It is crucial to consult a qualified Chinese medicine practitioner before preparing this congee, as improper handling can lead to severe toxicity.

Q2: What is the Chuanwu congee recipe from Puji Benshi Fang?

A2: The Chuanwu congee recipe from Puji Benshi Fang, authored by Song dynasty medical expert Xu Shuwei, calls for processing Chuanwu root to reduce its toxicity, then cooking it with rice and water into a thick congee. The original text emphasizes using only a small, carefully measured amount of processed Chuanwu and simmering it thoroughly to ensure safety. This historic recipe is valued for its targeted use in treating specific ailments under professional guidance.

Q3: What is Chuanwu congee used for?

A3: Chuanwu congee is traditionally used in Chinese medicine to dispel cold and dampness, alleviate pain, and treat conditions such as arthritis, joint pain, and numbness caused by wind-cold-dampness. It is also employed for severe cold-type pain and as a warming tonic for yang deficiency with cold accumulation. Due to its potent and toxic nature, this congee should only be prepared and consumed under the supervision of a qualified TCM practitioner.

Q4: What are the Chuanwu congee health benefits?

A4: Chuanwu congee health benefits include its ability to expel wind-dampness, warm the channels, and relieve painful obstructions in the joints (bi syndrome). It is believed to invigorate blood circulation, reduce swelling, and alleviate chronic cold-induced pain. However, these benefits must be balanced with the herb’s toxicity, making safe preparation and professional oversight essential to avoid adverse effects.

Q5: Can Chuanwu congee be made at home?

A5: Chuanwu congee can be made at home, but only by individuals who have thorough knowledge of processing toxic herbs and access to properly prepared, processed Chuanwu. The recipe from Puji Benshi Fang requires careful detoxification steps, such as prolonged boiling, to reduce aconitine alkaloids. Because even small doses can be lethal, homemade preparation is strongly discouraged except under the direct guidance of a licensed Chinese medicine practitioner.

Q6: Why is Chuanwu congee considered dangerous?

A6: Chuanwu congee is considered dangerous because the raw Chuanwu root contains aconitine alkaloids that are highly toxic and can cause cardiac arrhythmias, respiratory failure, and death if not properly processed. The recipe from Puji Benshi Fang emphasizes safety measures, but even with correct preparation, toxicity risks remain if dosage is miscalculated. This underscores the importance of using professionally processed aconite and following precise instructions from an experienced practitioner.