Chrysanthemum wine existed in the Han Dynasty. Wei Shi once gave chrysanthemum to Zhong Wu in Chongyang, wishing him a long life. Ge Hong of the Jin Dynasty recorded in Bao Puzi that there was a family in Nanyang Mountain, Henan Province, who lived a long life because of drinking the sweet valley water full of chrysanthemums. There is a custom of drinking chrysanthemum wine on the Double Ninth Festival. Chrysanthemum wine is also called "scale" Immortal wine? This wine tastes cool and sweet, and has a good health preserving effect. Moreover, Chinese medicine believes that it has the effects of nourishing liver and improving eyesight, strengthening brain, treating dizziness, lowering blood pressure, losing weight, slimming, nourishing liver qi, calming stomach and delaying aging. It is recommended to drink some in autumn and winter. The production method of chrysanthemum wine is summarized as follows.
Manufacturing method 1:
Prescription: Chrysanthemum (one catty) and Eucommia ulmoides (one catty); 42 each of Radix Saposhnikoviae, Radix Aconiti Lateralis Preparata, Radix Astragali, Rhizoma Zingiberis, Cortex Cinnamomi, Radix Angelicae Sinensis and Herba Dendrobii; Purple Shi Ying, Cistanche deserticola, 52 each; Fermented wine, unique living, clock milk powder 82; Poria cocos (three Liang).
Method: Soak seven barrels of wine for five days.
Indications: It can be used to treat wind deficiency, cold, backache, anorexia, thinness, colorless, less air inhalation, expelling wind and cold, and tonifying deficiency in men and women.
Usage and dosage: take two doses at a time, slightly increase to five doses, three days.
Excerpt: Ming? Fang Xian wrote a "magic prescription"
Method 2:
Formula: Chrysanthemum, Radix Rehmanniae and Fructus Lycii each 2500g, glutinous rice 35kg, and proper amount of distiller's yeast.
Method: add 50 kilograms of water to the first three ingredients and cook until half cooked. Put it aside; Soak glutinous rice, drain, steam rice, wait for the temperature, mix with distiller's yeast (first press it fine), mix the medicinal juice evenly, put it in an urn and seal it until it is cooked and clarified.
Function: strengthen bones and muscles, replenish essence and qi, and clear away deficiency and heat.
Indications: anti-aging and longevity.
Usage: Take orally. Take 10 ml warm clothes three times a day.
Note: Quoted from Taiping Sheng Huifang. Chrysanthemum wine in "Ji Kao Liang Fang" is to remove the root of Lycium barbarum and add the skin of Lycium barbarum, and the rest is the same as above.
Method 3:
Formula: 500g Chrysanthemum, 300g Radix Rehmanniae, 0/00g Lycium barbarum and Angelica sinensis/kloc-,3,000g glutinous rice, and proper amount of distiller's yeast.
Methods: The first four herbs were decocted in water twice, and 2500 ml concentrated juice was taken for later use. Then, take 500 ml of glutinous rice medicinal juice, soak, drain, steam rice, cool, mix with distiller's yeast (pressed fine) and medicinal juice, put it in a crock for fermentation, and make wine as usual after the wine tastes sweet; Slag removal That's it.
Function: nourishing liver and improving eyesight, nourishing yin and clearing heat.
Indications: headache, dizziness, tinnitus, soreness of waist and knees, and tremors of hands and feet caused by liver and kidney deficiency.
Usage: Take orally. Take 20-30ml each time, twice a day.
Attachment: Quoted from the Collection of Medicinal Liquor.