Changchun Wine,Formula by Liu Sanchuan, cited in Volume 4 of *Shou Shi Bao Yuan*.,
Changchun Wine
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Formulas Name : Changchun Wine
Chinese Name : 长春酒
Drug Formulation
Astragalus (honey-fried), Ginseng, Atractylodes (root stalk removed), Poria (peeled), Angelica sinensis, Ligusticum chuanxiong, Paeonia lactiflora, Rehmannia glutinosa (processed), Cinnamomum cassia, Tangerine peel, Pinellia ternata (fried with ginger), Atractylodes lancea (soaked in rice washing water), Magnolia officinalis (fried with ginger), Amomum villosum, Amomum trichocarpum, Citrus aurantium (pith removed),Areca nut, Clove, Wood Fragrance, Agarwood, Schisandra, Agastache, Papaya, Dendrobium, Eucommia, White Cardamom Shell, Coix Seed, Loquat Leaf, White Mulberry Bark (honey-fried), Shenqu (roasted), Barley Malt (roasted), Licorice (fried).
Source
Formula by Liu Sanchuan, cited in Volume 4 of *Shou Shi Bao Yuan*.
Processing
Prepare each of the above herbs as specified, weigh a net total of 3 qian, and divide into 20 equal packets.
Instructions for Use
For each dose, place one packet in a raw silk bag and steep it in 1 dou of wine for 7 days in spring, 3 days in summer, 5 days in autumn, and 10 days in winter; take one cup every morning. It is highly effective.
Copyright: Excerpt from Formula by Liu Sanchuan, cited in Volume 4 of *Shou Shi Bao Yuan*., Copyright belongs to the Original Author and all original sources, This article was shared by DeDe on August 19, 2026, Please credit the source and include a link to the original article when reposting.
Terminology Proofreading: [Cheng Bo] | August 19, 2026 Reviewed by: [Wang Zhongxiang, Associate Chief TCM Physician (China)] | August 19, 2026
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Changchun Wine