Adapting Traditional Chinese Medicine Liquor to Local Conditions: A Regional Approach

Traditional Chinese medicine liquor has a history of thousands of years in China. Medicinal liquor not only has the effect of health preservation, but many can also prevent and treat diseases. However, the practice of brewing medicinal liquor also varies by region. The northern part of China is mostly cold, the southern part is mostly hot, the western part is mostly dry, and the eastern part is mostly humid. It is necessary to adapt to local conditions in order to achieve the best results.

　　Cold North: Medicinal liquor is mainly used to tonify yang qi

The northern part of China includes regions such as Beijing, Tianjin, Hebei, Jilin, Liaoning, Henan, and Shanxi. It has a temperate continental climate with relatively little precipitation. People in the north generally have a stronger taste and prefer to eat meat. The incidence of diseases such as hypertension and atherosclerosis is relatively high. Due to the cold weather, it is also prone to insufficient yang qi. Winter is the best season for drinking medicinal liquor, and the period from around the Winter Solstice to the beginning of spring is a good time for replenishing yang qi in the body.

In the north, medicinal liquor should mainly focus on tonifying, calming the mind, and dispelling wind and dampness. Common Chinese medicinal herbs used include ginseng, deer antler, Cordyceps sinensis, Cistanche deserticola, wolfberry, Schisandra chinensis, Achyranthes bidentata, sea clam (without head and legs), and snake (without head and viscera). Below are two recommended recipes for brewing medicinal liquor.

Goji Berry Liquor: Take 200 grams of goji berries, wash them and put them in a glass bottle. Pour in 1000 milliliters of 38-degree white dry wine, cover tightly, and place it in a dark place. After soaking for 5 days, it can be consumed by shaking it several times before drinking. For those who are good at drinking, take 30-50 milliliters each time, and for those who are not good at drinking, take 15 milliliters each time; twice a day. Regular consumption can nourish the liver and kidneys, nourish the essence and blood, and is suitable for symptoms such as premature aging, impotence, sore waist and fatigue, tinnitus and dizziness, and forgetfulness caused by insufficient liver and kidney.

Three-seven Safflower Liquor (for external use): Take 50 grams of three-seven, 30 grams of Achyranthes bidentata, cut them into small pieces; take 30 grams of safflower and remove impurities. Put the three ingredients into a glass bottle, pour in 500 milliliters of 50-degree white dry wine, cover tightly, and soak in the dark for 30 days before using. This recipe is for external use and has the effects of promoting blood circulation, dispersing blood stasis, dispelling wind and dampness, and relieving pain. It is suitable for bruises and pain caused by falls and injuries, and rheumatic joint pain. When using it, repeatedly take an appropriate amount of the medicinal liquor and apply it externally to the affected area or painful area until it becomes warm. Keep warm with clothing or blankets, 2-3 times a day. It is prohibited for pregnant women and those who have lost blood.

It should be noted that once the medicinal liquor shows the following conditions, it should not be consumed: turbid texture (active ingredients have been oxidized), obvious flocculent matter (active ingredients deteriorate and precipitate), dark color, a layer of oil film on the surface, weak alcohol taste, and obvious sour or rancid smell.