The use of medicated wines (also known as medicated liquors) has a long history in China and is an important part of the Nourishing Life (Yang Sheng 養生) tradition. Medicated wines are a convenient way to take a mild yet effective dose of herbs on a daily basis. Alcohol is also a preservative, meaning that expensive or hard to get herbs can be used for a longer periods of time than they would otherwise be.
According to Chinese medical theory alcohol by itself is warm, acrid and sweet. Thus, it has the dual function of both supplementing and moving the Qi and Blood. When combined with herbs it is therefore an excellent treatment method for the cold and damp of winter. Here is a simple and effective medicated wine recipe from the Tung (Dong) lineage of medicine. While the last practicing member of the Tung family, Tung Ching Ch’ang, was primarily known for his skills with the needle, he was also familiar with basic herbal and dietary therapy protocols. This medicated liquor is based on a Tung family recipe with modifications to make it more appropriate for cold weather and to substitute now endangered species.
Tung Family Bi Syndrome Wine
Huang Qi 30g
Wu Jia Pi 15g
Gou Qi Zi 15g
Ge Jie (Gecko) 1 whole piece
Chuan Niu Xi 9g
Place all the above herbs in 500ml of high proof distilled liquor (usually about 80 proof; e.g., vodka or brandy). Let sit for at least 2 weeks but 1 month is preferable. After that drink 1 shot glass (about 40ml) per day. This formula is appropriate for anyone with general Qi and Blood vacuity pattern who tends to feel cold. It also can be used for people with general back or limb pain, and is especially useful in chronic cases. Caution should be exercised with people who tend to full heat conditions. It is contraindicated for patients using pharmaceutical products that cannot be taken with alcohol.