Xi Shai Cao is a traditional Chinese medicinal herb that has analgesic properties and can help dispel wind and dampness, promote joint health, and detoxify the body. It is commonly used to treat rheumatic pain, weakness in the tendons and bones, soreness and weakness in the lower back and knees, numbness in the limbs, hemiplegia, and skin conditions like wind rash and wet sores. Below are two recommended recipes using Xi Shai Cao to help strengthen the tendons and bones.
1. Xi Shai Cao and Ilex Chinensis Pig Feet Soup
Ingredients: 50g of Xi Shai Cao and Ilex Chinensis each, a pair of pig feet, 1/4 piece of dried tangerine peel, 4 honey dates, 3 slices of ginger.
Directions: Wash all the ingredients and put them together with the ginger in a clay pot. Add 3000ml of water and bring to a boil. Reduce the heat and simmer for 3 hours. Add salt to taste.
Benefits: Rheumatic pain refers to the pain caused by the invasion of "wind" and "dampness," which are considered two of the "six pathogenic factors" in traditional Chinese medicine. During the transition from winter to spring, the "cold" pathogen often invades the body together with the "wind" and "dampness," leading to wind-cold-damp bi syndrome. Common conditions such as shoulder and neck pain, lower back and leg pain, and sciatica fall within the scope of bi syndrome. The Xi Shai Cao and Ilex Chinensis pig feet soup can help dispel wind and dampness, promote blood circulation, nourish the tendons and bones, and strengthen the body.
2. Jiuzhi Xi Shai Cao Medicinal Wine
Ingredients: 72g of Jiuzhi Xi Shai Cao, 110g of Fang Ji, 80g of Hailu Feng, 80g of fried Atractylodes, 80g of Qian Nian Jian, 80g of dried tangerine peel, 80g of Weiling Xian, 80g of Eucommia bark, 80g of pinecone, 80g of Chinese angelica, 80g of Szechuan lovage rhizome, 80g of Sheng Jin Cao, 80g of Szechuan achyranthes, 80g of prepared rehmannia root, 80g of Sang Ji Sheng, 80g of Madder, 80g of fried Atractylodes, 80g of Saposhnikovia divaricata, 80g of dog spine, 80g of papaya, 80g of Qin Jiao, 80g of Duhuo, 80g of Acer tegmentosum bark, 80g of Szechuan lovage, 80g of Zhi Ru Mo, 80g of safflower, 130g of Polygonatum, 60g of cinnamon, 20g of ephedra, 4500g of brown sugar, 25L of white wine.
Directions: Place all 29 ingredients in a wine jar, add white wine, seal the jar, and let it soak. Stir once a day for the first week, and then once a week for the following weeks. After a month of soaking, filter out the clear liquid and press the residue to extract the remaining liquid. Combine the filtered liquid and the filtered red sugar solution. Take 20ml three times a day.
Benefits: The Jiuzhi Xi Shai Cao medicinal wine can help dispel wind and dampness, promote joint health, nourish the kidneys and blood, and regulate blood circulation. It is used to treat deficiencies in the liver and kidneys, bone pain, weak knees, numbness in the limbs, lower back soreness and weakness, facial paralysis, and speech difficulties.
