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:

1. Dang Gui: Helps to harmonize blood and qi, activate blood circulation, nourish the liver, and reduce menstrual pain and postpartum bleeding.
2. Shu Di Huang: Nourishes yin and tonifies the kidneys and can be used to treat symptoms of kidney deficiency, dizziness, and palpitations.
3. Bai Shao: Has the function of nourishing blood and relieving pain and can alleviate menstrual pain and other painful symptoms.
4. 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:

1. Clean the black chicken, remove the internal organs, blanch it with boiling water to remove any blood clots, and set aside.
2. Put the Dang Gui, Chuan Xiong, Shu Di Huang, and Bai Shao in a medicinal herb bag.
3. 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.
4. 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.
5. Add Gou Qi and salt to taste, and simmer for another 5 minutes.

Notes:

1. It is recommended to use a stainless steel or earthenware pot to cook Wu Ji Xi Wu Tang.
2. You can add water during cooking to adjust the thickness of the soup.
3. 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：

1. 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。
2. 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。
3. 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。
4. 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：

1. 将乌鸡洗净，去掉内脏，用开水焯烫一下去掉血沫，备用。
2. 将当归、川芎、熟地、白芍放入药袋中。
3. 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。
4. 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。
5. 加入适量的盐和枸杞，再煮5分钟左右即可。

注意事项：

1. 煮乌鸡四物汤的锅子最好是不锈钢锅或砂锅。
2. 煮药膳时可以加入适量的水，以保证汤的浓稠度。
3. 食用时可以将乌鸡肉取出，撕成小块，加入药汤中一起食用。