Si Wu Tang, a monthly Soup for every Women | 四物汤,女人每月必喝的一碗汤
Si Wu Tang is one of the traditional Chinese medicine formulas composed of four herbs: Dang Gui, Shu Di Huang, Bai Shao, and Chuan Xiong. This formula is commonly used to regulate blood and qi, nourish blood, regulate the meridians, and treat a range of gynaecological, digestive, and cardiovascular diseases.
Here are the main functions of each herb in Si Wu Tang:
- Dang Gui: Helps to harmonize blood and qi, activate blood circulation, nourish the liver, and reduce menstrual pain and postpartum bleeding.
- Shu Di Huang: Nourishes yin and tonifies the kidneys and can be used to treat symptoms of kidney deficiency, dizziness, and palpitations.
- Bai Shao: Has the function of nourishing blood and relieving pain and can alleviate menstrual pain and other painful symptoms.
- Chuan Xiong: Promotes blood circulation and expands blood vessels, improving blood flow and helping to relieve menstrual disorders and dysmenorrhea.
Si Wu Tang is a very safe and effective traditional Chinese medicine formula, but it is recommended to consult with a Chinese medicine practitioner before use. Especially for pregnant and lactating women, caution should be taken.
Here is the recipe for Wu Ji Xi Wu Tang Tang:
Ingredients:
- 1 Black chicken
- 10g Dang Gui
- 10g Chuan Xiong
- 15g Shu Di Huang
- 15g Bai Shao
- 3 slices of ginger
- Some Gou Ji (Goji berries)
- Salt to taste
- water
Preparing Instructions:
- Clean the black chicken, remove the internal organs, blanch it with boiling water to remove any blood clots, and set aside.
- Put the Dang Gui, Chuan Xiong, Shu Di Huang, and Bai Shao in a medicinal herb bag.
- Put the herb bag and ginger slices in a large pot with sufficient water. Bring to a boil and then simmer for about 1 hour.
- Add the black chicken to the pot, bring it to a boil again, then simmer over low heat for about 1.5 hours, until the chicken is cooked and tender.
- Add Gou Qi and salt to taste, and simmer for another 5 minutes.
Notes:
- It is recommended to use a stainless steel or earthenware pot to cook Wu Ji Xi Wu Tang.
- You can add water during cooking to adjust the thickness of the soup.
- When serving, you can take out the chicken meat, tear it into small pieces, and add it back to the soup for consumption.
四物汤是中医传统药方之一,由当归、熟地黄、白芍和川芎组成。这个方剂通常用于调理血气,滋养气血,调节经脉,治疗一系列妇科、消化和心脑血管疾病。
以下是四物汤中每种草药的主要功效:
- 当归:能够调和气血,活血化瘀,滋润肝脏,减少经期痛经和产后出血。
- 熟地黄:具有滋阴补肾的功效,可用于治疗肾虚、头晕、心悸等症状。
- 白芍:有补血止痛的作用,能够缓解经期痛经和其他疼痛症状。
- 川芎:能够活血通络,扩张血管,提高血液循环,有助于缓解月经不调和痛经等症状。
四物汤是一种非常安全和有效的中药方剂,但在使用前最好先咨询中医师的建议。特别是对于孕妇和哺乳期的女性,应该谨慎使用。

乌鸡四物汤是一种传统的中药药膳,以乌鸡和四味中药为主要成分。它通常用于调养身体、滋补身体、调理气血、改善女性生理周期不适等。以下是乌鸡四物汤药膳的煮法:
材料:
- 乌鸡1只(去内脏、洗净)
- 当归10克
- 川芎10克
- 熟地15克
- 白芍15克
- 姜3片
- 枸杞适量
- 盐适量
- 清水
煮法:
- 将乌鸡洗净,去掉内脏,用开水焯烫一下去掉血沫,备用。
- 将当归、川芎、熟地、白芍放入药袋中。
- 在大锅中加入适量的清水,放入药袋和姜片,煮开后转小火,煮1小时左右。
- 将乌鸡放入锅中,再次煮开后转小火,煮1个半小时左右,直到乌鸡肉熟烂。
- 加入适量的盐和枸杞,再煮5分钟左右即可。
注意事项:
- 煮乌鸡四物汤的锅子最好是不锈钢锅或砂锅。
- 煮药膳时可以加入适量的水,以保证汤的浓稠度。
- 食用时可以将乌鸡肉取出,撕成小块,加入药汤中一起食用。