【Source】

Volume 3 of Danxi Xin Fa.

 【Composition】

Cangzhu, Houpo, Chenpi, prepared Gancao, Shengjiang, Dazao, Shenqu, Maiya
(8 ingredients)

 【Classification】

<Regulating Qi>: Chenpi

<Tonifying Spleen and Middle Jiao>: Gancao, Dazao

<Acrid-Warm to Release the Exterior>: Shengjiang

<Aromatic to Transform Dampness>: Cangzhu, Houpo

<Digestion Aid>: Maiya, Shenqu

【Therapeutic Rationale】

Yifang Kao states: When food remains undigested overnight, if there is heat, it causes acid regurgitation; if there is no heat, it merely causes a foul odor. The right Guan pulse primarily reflects the Spleen and Stomach, and a slippery pulse indicates food stagnation. To treat this, it is advisable to soothe the middle jiao and descend qi, strengthen the Spleen, and aid digestion. Pungent herbs can soothe the middle jiao, hence Cangzhu and Chenpi are used; bitter herbs can descend qi, hence Houpo is used; sweet herbs can strengthen the Spleen, hence Gancao is used; those capable of transforming can aid digestion, hence Shenqu and Maiya are used.

 【Functions】

Soothes the middle jiao and descends qi, strengthens the Spleen and aids digestion.

 【Indications】

Acid regurgitation or undigested food overnight, foul odor (from stagnation), and a slippery right Guan pulse.

 【Mnemonic】

Pingwei San plus ‘sells songs’ (賣歌曲, a pun for Maiya and Shenqu 麥麴).