Dendrobium Eucommia Wine

Dendrobium Eucommia Wine — original name "Dendrobium Soaking Wine"
[Drug composition] Dendrobium (roots removed) five liang Achyranthes root (wine-soaked, cut, baked) one liang Eucommia (coarse skin removed, roasted) half liang Cinnabar six liang Cinnamon (coarse skin removed) four liang Salvia miltiorrhiza one liang two fen
[Function and indications] Treat rheumatic cold, cold arthralgia affecting waist and legs, cold numbness and pain without sensation.
[Dosage and administration] Warmly take one cup each time, no fixed time, maintain a feeling of intoxication.
[Preparation method] Cut herbs, soak in one dou of wine in a ceramic bottle, seal tightly, steam over boiling water for two to three hours, then cool before opening.
[Precautions] Avoid coriander. Cinnabar contains mercury, do not use excessively or for long periods.
[Source] Ming Dynasty's "Puji Fang"
Comment: Dendrobium is mainly used to generate body fluids and nourish stomach, anciently used to strengthen legs and knees, dispel cold arthralgia, thus possessing dual functions of removing arthralgia and tonifying deficiency. Overall, Achyranthes root, Eucommia, Salvia miltiorrhiza, and cinnamon branch simultaneously address pathogenic factors and support vital energy. Cinnabar, according to Li Shizhen, “achieves effect depending on adjuvants, applicable everywhere,” but due to mercury content, should not be used excessively or for long durations.