First, which dynasty did the medicinal liquor belong to?
Medicinal liquor, together with other liquors in ancient times, was collectively called "mash". China's earliest medical work "The Emperor's Internal Classic" ended with an article "On Tang and Lao Zi". Mash is a kind of wine made of five kinds of grains, among which mash is turbid wine and mash is sweet wine. Soak or boil Chinese liquor, yellow rice wine and rice wine with various Chinese medicines or foods with therapeutic and nourishing effects, and remove residues to obtain medicinal liquor (or brew with grains and distiller's yeast). Because wine has the functions of "promoting blood circulation and removing blood stasis, promoting drug potential, warming stomach and keeping out cold", the combination of wine and drugs can enhance drug efficacy, which can not only treat and prevent diseases, but also be used for adjuvant treatment after diseases. Nourishing medicinal liquor can also play the role of medicine and wine, and has the functions of tonifying deficiency, strengthening body resistance, resisting aging and prolonging life. As early as ancient times, medicinal liquor has become a unique and important dosage form in China, and it still enjoys a high reputation in medical care at home and abroad. With the continuous improvement of people's living standards, medicinal liquor, as a delicious drink to effectively prevent and treat diseases, began to enter thousands of households. A cup of mellow medicinal liquor has neither the trouble of "bitter taste of good medicine" as the ancients said, nor the pain of modern injection and infusion, and brings people a kind of enjoyment of fine wine, so people are willing to accept it. Such as ginseng wine, deer antler wine, Wujiapi wine, tiger bone wine, national tribute wine, Shiquan Dabu wine, Guilingji wine, Shouwu wine and other famous wines, are well received by the masses.
After which dynasty did medicinal liquor appear?
In ancient China, there was a custom of drinking Tu Su wine on New Year's Day. Tu Su wine is a kind of medicinal liquor. Li Shizhen's Compendium of Materia Medica contains the formula of wine, and specially notes that "Chen Xiao Pian is a wonderful prescription." Chen was a physician in Jin Dynasty. Hua Tuo was a' physician' at the end of the Eastern Han Dynasty. Han and Jin dynasties are not far apart. Chen said that wine was invented by Hua Tuo at the end of Han Dynasty, which should be credible.
The production method of Tu Su wine is "seven parts of Shu Chi and Guixin, one or two parts of Saposhnikovia divaricata, five parts of Smilax China, five parts of Sichuan pepper, platycodon grandiflorum and rhubarb, two parts of Aconitum, and fourteen red beans. They are put in triangular green capsules and hung at the bottom of the well except at night. They are taken out and fried in wine on New Year's Day and cooked several times." As can be seen from the method of making wine, it completely conforms to the definition of medicinal liquor put forward by two comrades Chen.
In the Song Dynasty, Dou Yang's "Wine Spectrum" recorded that "Wang Mang offered pepper wine on the flat ground in the twelfth lunar month, and what happened to Tu Su gradually?" He also said, "Since the Western Han Dynasty, people have been drinking pepper wine in the twelfth lunar month, and they have seen four people making monthly orders." According to the research of people who are close to you, The Moon Order for Four People was written by Cui Shi in the Eastern Han Dynasty (about AD 166). Zanthoxylum bungeanum wine should be an earlier medicinal liquor than Tu Su wine.
In which dynasty did medicinal liquor appear? There are different opinions so far. No matter which dynasty medicinal liquor appeared, medicinal liquor played a very good role in people's health.
Second, the ancient medicinal liquor and tonic wine
In addition to "wine" and "glutinous rice", there is also "glutinous rice" in the wine of Shang Dynasty. Black millet is used as brewing material, and tulip grass (also a kind of traditional Chinese medicine) is added. This is the earliest recorded medicinal liquor. Candles are usually used for sacrifice and divination. It also has the function of exorcising evil spirits and preserving corrosion. "Zhou Li" also records that "Wang Beng, who is willing to reward." In other words, after the emperor died, bathing the body with wine can keep the body from rotting for a long time.
A special book on medical prescriptions unearthed from the No.3 Han Tomb in Mawangdui, Changsha, was later called "Fifty-two Prescriptions for Diseases" and was considered as a manuscript in the late 3rd century BC and the Qin and Han Dynasties. Among them, there are at least 35 kinds of prescriptions about wine, of which at least 5 kinds can be used as prescriptions for treating snake wounds, gangrene, scabies and other diseases. Among them, there are medicinal liquor for oral use and some for external use.
The prescription for health preservation is one of the silk books unearthed from the Western Han Tomb in Mawangdui, in which * * * has six methods for brewing medicinal liquor. Unfortunately, most of these prescriptions are broken, only Lao Lizhong is relatively complete, and this prescription * * * includes ten processes.
However, it is worth emphasizing that in ancient times, medicinal liquor was mostly medicine, which was fermented by adding brewing raw materials. Instead of the impregnation method commonly used in later generations. The main reason may be that it is not easy to preserve wine in ancient times, and soaking method is easy to lead to wine rancidity. The wine goes bad before the pharmaceutical ingredients are completely dissolved. The medicine and brewing raw materials are fermented at the same time, and the fermentation time is long, and the medicine components can be fully dissolved.
Su Wen in China's medical classic Huangdi Neijing? The monograph "On Soup Fermented Grains" once pointed out that "since ancient times, saints have listened to soup fermented grains". This means that the reason why the ancients brewed mash wine was to keep it for medicinal purposes. In Huangdi Neijing, there is "left-handed wine" to treat corpse syncope, and "mash wine" to treat meridian obstruction, which is heartless. "Chicken vector wine" treats abdominal distension.
Three, the Han Dynasty to the Tang Dynasty before the medicinal liquor and tonic wine.
The adoption of wine decocting and wine soaking began at least in the Han Dynasty. In Shennong's Classic of Materia Medica, a book written in the Han Dynasty, the next paragraph discusses that "those who have medicinal properties should take pills, those who should disperse should take soup, and those who should be stained with wine should drink wine". Soaking in wine can improve the solubility of some medicinal components in medicinal materials, on the other hand, it can also improve the efficacy and curative effect of wine. Zhang Zhongjing, a famous doctor in Han dynasty, wrote a book "synopsis of the golden chamber", which contains many examples of soaking and decocting. For example, in "Wan Jian Fang of Biejia", more than 20 kinds of medicines such as Biejia are taken as the powder, and a bucket of ash and a bucket of sake are taken from the cooking stove, soaked in the ash, put in the middle of the wine, boiled until it is as rotten as glue paint and squeezed into juice, and decocted into pills. There is also a case of "Red and Blue Flower Wine Recipe", which is also drunk after decocting with wine. The synopsis of the golden chamber also records some drinking taboos, such as "the fish meat can't be eaten with wine and fruit", "drinking white wine and eating raw leeks makes people sick", "Xia Yue is drunk and sweaty, so he can't wash his fan with cold water, which makes people sick" and "don't be full and cold when drunk". These practical knowledge have played an important role in protecting people's health.
Tao Hongjing, a famous pharmacist in the Qi and Liang Dynasties in the Southern Dynasties, summarized the previous experience in preparing medicinal liquor by cold soaking in Notes on Materia Medica, and put forward a set of conventional methods for preparing medicinal liquor by cold soaking. "All touched medicinal liquor should be finely cut, packed in raw silk bags and sealed in wine. With the number of cold and summer days, depending on its intensity, it can be _ _ _ _ _ _ _ _, and it is not necessary to wait for the wine to run out. " I can overeat, mash slightly, drink more, or take it in bulk. In this paper, the effects of crushing degree, soaking time and air temperature on leaching speed and leaching effect were studied emphatically. It is also proposed to soak for many times to fully extract the effective components in the medicinal materials, so as to make up for the defects of the cold soaking method itself, such as incomplete leaching of medicinal components and waste caused by the absorption of wine by the residue itself. It can be seen from this passage that the cold soaking method of medicinal liquor had reached a high technical level at that time.
The earliest record of hot soaking medicinal liquor may be "Chili wine" in Qi Yaomin's Book of the Northern Wei Dynasty. In this method, dried ginger, pepper powder and pomegranate juice are put into wine, and then "warm the fire to get the temperature". Although it is not medicinal liquor, it is circulated among the people as a method, so it may also be used for the preparation of medicinal liquor. Hot soaking did become the main method of preparing medicinal liquor later.
Wine is not only used in internal medicine, but also as an anesthetic. It is said that the "Ma Fei San" used by Hua Tuo was taken with wine. Hua Tuo found that the drunk had no pain when receiving treatment, which inspired him to develop "Mafeisan".
Fourthly, medicinal liquor and tonic wine in Tang and Song Dynasties.
During the Tang and Song Dynasties, it was popular to brew tonic wine with medicated wine. Some famous medical works in this period, such as "Prepare a Thousand Gold Prescriptions for Emergency", "Secret Recipe Outside Taiwan", "Taiping Shenghui Prescription" and "Shengji Zonglu", all contain a large number of formulas and preparation methods of medicinal liquor and tonic wine. For example, Volume 7 of Emergency has a special section on "wine", and Volume 12 has a special section on "wind deficiency mixed with wine, frying". There is a special section on "All Wine" in Volume 16 of Thousand Girls and Wings. The third1volume of "secrets of foreign stations" has a special section on "ancient and modern wine recipes" In the Song Dynasty, there were as many as six special sessions of medicinal liquor in Taiping Sheng Hui Square. Besides these special sections, there are a large number of prescriptions scattered in other chapters. During the Tang and Song Dynasties, due to the strong drinking atmosphere, there were more and more alcoholics in the society, so it seemed necessary to sober up and give up drinking. Therefore, in these medical works, prescriptions for sober-up and abstinence came into being. According to statistics, there are more than 100 cases of prescriptions in these four books.
In the prescription of medicinal liquor in Tang and Song Dynasties, the proportion of compound medicinal liquor with more medicinal flavors increased obviously, which was a remarkable feature at that time. The increase of compound prescription indicates the improvement of the overall level of medicinal liquor preparation.
During the Tang and Song Dynasties, the methods of making medicinal liquor were brewing, cold soaking and hot soaking. It used to be mainly two. There are many cases where medicinal liquor is heated with water in the General Record of Shengji.
Five, Yuan, Ming and Qing Dynasties medicinal liquor and tonic wine
During the Yuan, Ming and Qing Dynasties, with the progress of economy and culture, medicine had a new development.
Medicinal liquor has made new achievements in sorting out predecessors' experience, creating new formulas and developing preparation methods, which has made the preparation of medicinal liquor reach a higher level.
During this period, China accumulated a large number of medical documents, and the valuable experience of predecessors was generally valued by doctors in the Yuan, Ming and Qing Dynasties. Therefore, many works were published in Yuan, Ming and Qing Dynasties, which made important contributions to sorting out the experience of predecessors. Diet is the first monograph on nutrition in China. * * * Three volumes. Calendar for three years (1330). Hu Sihui is a Mongolian nutritionist. When he was a doctor in the imperial court, he composed a book with precious dishes, decocted soup and paste, herbs, recipes of famous doctors, and grains, fruits and vegetables that were essential every day. The contents of the book about drinking taboos are very reasonable. Has important value. Some tonic wines in the book, although not recorded in detail, are still quite effective, but they are recorded in detail in Compendium of Materia Medica.