On the proven prescriptions of Xiangfu

Mar 12, 2021

The processing of Cyperus rotundus is very important, because different processing methods have different uses. The preparation methods include ginger juice, children's stool, rice vinegar, brine, rice wine, and honey refining, etc. There are more differences in raw, cooked, and charcoal. In most cases, the breast and diaphragm are raised to reach the skin; when the liver and kidney are used for frying, the waist and knees are used; when black is fried, charcoal is used to stop bleeding; when fried with ginger juice is used to reduce phlegm and drink, the child’s stool is fried into blood to replenish the yin, while saline fried is human. The blood moistens dryness, rice wine stir-fried can pass through the meridian, rice vinegar stir-fried can eliminate accumulation and stagnation, the famous gynecological medicine four-made Xiangfu pills and seven-made Xiangfu pills, of which Xiangfu is used as medicine after several times of processing.


1. Promoting blood circulation and regulating menstruation

Rose Xiangfu pig liver soup: 5 grams of Xiangfu, 300 grams of pig liver, 7 dried roses, shallots, ginger slices, olive oil, starch, salt and cooking wine. Wash pig liver and slice, add a little starch and mix well. Wash the xiangfu, add 3 bowls of water together with the roses, boil for about 5 minutes, then turn off the heat, remove the slag and leave the soup. Bring the soup to a boil, drop a few drops of olive oil, add sliced pork liver, green onion, and ginger, cook quickly, add salt and cooking wine to taste.

2. Regulate Qi and relieve depression

Xiangfu and Gorgon porridge: 10 grams of Xiangfu, 15 grams of gorgon, 50 grams of japonica rice, appropriate amount of sugar. Put the xiangfu in a pot, add appropriate amount of water to decoct, remove the slag, add ginseng and japonica rice to cook the porridge, when the porridge is cooked, add white sugar to taste.

3. Soothing the liver and regulating qi

Xiangfu Tea: 3 grams each of Xiangfu, Chuanxiong and tea. The xiangfu and chuanxiong are moisturized and cut into thin slices. Put the chuanxiong, xiangfu, and tea leaves into the stewing cup, add 250 ml of water; place the stewing cup on a high fire and boil it over a low fire for 10 minutes. Serve.

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