Composition

Gan Di Huang (Radix rehmanniae exsiccata) 240 g

Shu Yu (Shan Yao) (Rhizoma dioscoreae) 120 g

Shan Zhu Yu (Fructus corna) 120 g

Ze Xie (Rhizoma alismatis)    90 g

Fu Ling (Sclerotium poriae cocos)    90 g

Mu Dan Pi (Cortex moutan radicis)     90 g

Gui Zhi (Ramulus cinnamomi)   30 g

Fu Zi (Radix aconiti praeaparata) Sauté         30 g