【配方】南木香、小茴香、八角茴香、川楝肉各9克，白酒(陈酒)适量。

【制法】将前4味捣碎，同入锅内炒，入葱白(连须)5根，水l碗，淬入锅，将碗罩住，候煎至半碗，取出，去渣，入陈酒半碗，加入炒盐1茶匙，调匀，待用。

【功效】散寒，理气，止痛。

【主治】偏坠气。

【用法】口服：趁温1次空腹顿服。

【附记】引自《万病回春》。

繁体译版

【配方】南木香、小茴香、八角茴香、川楝肉各9克，白酒(陳酒)適量。

【制法】將前4味搗碎，同入鍋內炒，入蔥白(連須)5根，水l碗，淬入鍋，將碗罩住，候煎至半碗，取出，去渣，入陳酒半碗，加入炒鹽1茶匙，調勻，待用。

【功效】散寒，理氣，止痛。

【主治】偏墜氣。

【用法】口服：趁溫1次空腹頓服。

【附記】引自《萬病回春》。

英文译版

[ formula ] 9 grams of South wood, fennel, star anise and toosendan meat, and appropriate amount of liquor (aged wine).

[ preparation method ] mash the first four flavors, stir fry them in the pan, add 5 scallion white (even whiskers), 1 bowl of water, quench into the pot, cover the bowl, fry until half a bowl, take out, remove the dregs, put into half a bowl of aged wine, add 1 teaspoon of fried salt, mix well, and set aside.

[ efficacy ] can disperse cold, regulate qi and relieve pain.

[ indications ] is inclined to fall.

[ usage ] oral: take it on an empty stomach while it is warm.

[ postscript ] is quoted from the book "ten thousand diseases return to spring".