Fuke Tongjing Wan
Encyclopedia
Fuke Tongjing Wan is a vermillion waxed pill with yellowish-brown core used in Traditional Chinese medicine
to "remove blood stasis and emmenagogue, to alleviate mental depression, and to relieve pain". It tastes slightly salty. It is used where there is "dysmenorrhea, amenorrhea, distension in the chest and diaphragm, distension and pain at loins and abdomen due to the stagnation of qi
and blood". It is typically taken with millet soup or yellow rice wine in the morning before breakfast, and is contraindicated in pregnancy and in patients with amenorrheal abdominalgia or loose stool due to deficiency in qi
and blood.
Traditional Chinese medicine
Traditional Chinese Medicine refers to a broad range of medicine practices sharing common theoretical concepts which have been developed in China and are based on a tradition of more than 2,000 years, including various forms of herbal medicine, acupuncture, massage , exercise , and dietary therapy...
to "remove blood stasis and emmenagogue, to alleviate mental depression, and to relieve pain". It tastes slightly salty. It is used where there is "dysmenorrhea, amenorrhea, distension in the chest and diaphragm, distension and pain at loins and abdomen due to the stagnation of qi
Qi
In traditional Chinese culture, qì is an active principle forming part of any living thing. Qi is frequently translated as life energy, lifeforce, or energy flow. Qi is the central underlying principle in traditional Chinese medicine and martial arts...
and blood". It is typically taken with millet soup or yellow rice wine in the morning before breakfast, and is contraindicated in pregnancy and in patients with amenorrheal abdominalgia or loose stool due to deficiency in qi
Qi
In traditional Chinese culture, qì is an active principle forming part of any living thing. Qi is frequently translated as life energy, lifeforce, or energy flow. Qi is the central underlying principle in traditional Chinese medicine and martial arts...
and blood.
Chinese classic herbal formula
| Name | Chinese (S) | Grams |
|---|---|---|
| Fructus Crotonis (processed) | 巴豆 (炙) | 80 |
| Resina Toxicodendri (carbonized) | 干漆 (炭) | 160 |
| Rhizoma Cyperi (stir-baked with vinegar) | 香附 (醋炒) | 200 |
| Flos Carthami | 红花 | 225 |
| Radix et Rhizoma Rhei (stir-baked with vinegar) | 大黄 (醋炒) | 160 |
| Lignum Aquilariae Resinatum | 沉香 | 163 |
| Radix Aucklandiae | 木香 | 225 |
| Rhizoma Curcumae ( boiled with vinegar) | 莪术 (醋熬) | 163 |
| Rhizoma Sparganii (stir-baked with vinegar) | 三棱 (醋炒) | 163 |
| Radix Curcumae | 郁金 | 163 |
| Radix Scutellariae | 黄芩 | 163 |
| Folium Artemisiae Argyi (carbonized) | 艾叶 (炭) | 75 |
| Carapax Trionycis (processed with vinegar) | 鳖甲 (醋制) | 163 |
| Sal Ammoniaci (processed with vinegar) | 硇砂 (醋制) | 100 |
| Squama Manis (processed with vinegar) | 穿山甲 (醋制) | 163 |