Fermented Soybean Wine,*Shenghui*, Volume 97.,Wind-dampness in the lower jiao, causing pain in the lower back and legs, and weakness when walking.
Fermented Soybean Wine
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Formulas Name : Fermented Soybean Wine
Chinese Name : 豉酒
Drug Formulation
2 he of fermented soybeans, 2 liang of aconite root (roasted until cracked, peeled, and pitted, then ground into powder), 1 handful of Chinese leek whites (sliced, washed, and slime removed), and 50 Sichuan peppercorns (with seeds and closed pods removed).
Source
*Shenghui*, Volume 97.
Benefits
Wind-dampness in the lower jiao, causing pain in the lower back and legs, and weakness when walking.
Instructions for Use
Mix the ingredients thoroughly, stir-fry until the Chinese leek is cooked, then add to 3 sheng of wine. Simmer for another 4–5 boils. Take one small cup at a time and stir it into porridge before eating.
Copyright: Excerpt from *Shenghui*, Volume 97., Copyright belongs to the Original Author and all original sources, This article was shared by DeDe on August 20, 2026, Please credit the source and include a link to the original article when reposting.
Terminology Proofreading: [Cheng Bo] | August 20, 2026 Reviewed by: [Wang Zhongxiang, Associate Chief TCM Physician (China)] | August 20, 2026
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Fermented Soybean Wine,Wind-dampness in the lower jiao, causing pain in the lower back and legs, and weakness when walking.