Tianzhen Wan
Classical TCM Formula Profile
Ingredients
| Herb Name | English Name | Historical Measure |
|---|---|---|
| jing yang rou | Refined mutton | 7 jin |
| Rou Cong Rong | Cistanche | |
| Shan Yao | Fresh Chinese yam rhizome | 10 liang (approximately 375 g) |
| Dang Gui | Chinese angelica root | 12 liang (approximately 450 g) |
| Tian Dong | asparagus root tuber | 1 jin |
| Huang Qi | astragalus root | 5 liang (approximately 187.5 g) |
| Ren Shen | ginseng root | 3 liang (approximately 112.5 g) |
| Bai Zhu | largehead atractylodes rhizome | 2 liang (approximately 75 g) |
Traditional Indications
Tonifies qi and blood.
Traditional Indications
The source text describes its use after excessive loss of blood, with an emaciated appearance, weak and thin limbs, poor appetite, chronic intestinal slipping with diarrhea, and depletion of body fluids. With prolonged use, it is said to generate blood, augment qi, warm the stomach, and improve the complexion.
Preparation & Administration
Grind the medicinal ingredients into powder, place the powder inside the opened mutton, and bind it securely. Cook it in four bottles of ash-free wine until the wine has evaporated. Add two dou of water (approximately 20,000 ml under the Ming-Qing capacity approximation) and cook until the meat is tender. Add the later ingredients, combine with cooked rice to form cakes, dry them by baking, and make pills. Take the pills with warm wine. If the mixture is difficult to form into pills, pound it with steamed bread and then make pills.
Formula Rationale
The formula is classified as acting on the Hand Taiyin and Foot Taiyin systems. Yu Jiayan praised it as a particularly accomplished use of supplementation. Ginseng and mutton both address weakness; Chinese yam nourishes; Dang Gui nourishes the nutritive aspect; Huang Qi augments the defensive aspect; Tian Dong protects the Lung; and Bai Zhu strengthens the Spleen. The source also emphasizes the refinement of its preparation and calls it a leading supplemental formula.