What are the medicinal values ​​of tiger bone wine?

Tiger bone wine is made by soaking tiger bones, other Chinese medicinal materials and white wine together. This kind of wine has a very good effect on strengthening the body, because tiger bones themselves are a very good Chinese medicinal material. However, you cannot make tiger bone wine by yourself now. If you need it, you must follow the doctor's advice. This is because tiger bone wine is an over-the-counter drug, so as not to cause unnecessary harm.

Note: Tiger bone: spicy and warm in nature, it can dispel wind and relieve pain, strengthen tendons and bones, reduce the permeability of capillaries, and has good analgesic and sedative effects. Glutinous rice: replenishes the middle and strengthens the Qi. Qu: helps digestion and strengthens the stomach.

Ingredients: Xiongsen brand "Bone-nourishing Wine" is made from rare and precious animal bones from Xiongsen Xionghu Villa in Guilin, natural precious plants and home-brewed pure rice wine, which are soaked in the cellar for at least 3 years using the ancient method. It is a high-concentration product of animal bones and natural plants.

Efficacy: It strengthens the body and bones. It has both therapeutic and preventive effects on people with hemiplegia, numbness of hands and feet, chronic rheumatism, arm and shin joint pain, liver and kidney deficiency, the elderly and people with weak constitutions. It can also be used for auxiliary treatment after illness, with excellent and rapid effects.

Usage: Oral, 50ml each time, drink 3-5 times.

Note: The 25th volume of Compendium of Materia Medica says: [Invention] (Song says) In Li Jiang’s Military Department Handwritten Collection, there is tiger bone wine, which can treat arm and shin pain. Cui Yuanliang's "Haishan Fang" treats stiff waist and legs, and also contains a recipe for tiger tibia wine. For pain in the arms and shins, tiger bone wine can be used to treat it, and it is effective regardless of the severity of the pain. Use 2 liang of tiger tibia (crushed and roasted until yellow), 1 liang of antelope horn (shavings), 2 liang of new peony (cut), soak the three ingredients in ash-free wine, and keep them for up to seven days. Double the amount in autumn and winter. Drink one cup on an empty stomach every day. If you want to take it quickly, put it in a silver container and warm it in a stove for three to two days before taking it. (Military Collection) If the waist and legs are not coordinated, and there are cramps, acute cold pains, take a tiger's tibia five or six inches long, scrape off the meat membrane, apply butter, roast it until it turns yellow, and grind it into fine powder. Put it in a silk bag, and soak it in a bottle filled with one dou of wine. Warm it slightly with bran fire. After seven days, drink it as you like, and it should have a slight laxative effect. Another recipe: Take one tiger spine and one complete bone of the front two feet. Crush them on a stone with an axe and hammer, place them on an iron bed, roast them over a slow charcoal fire until the fat comes out, then put them into ash-free strong wine and seal it. Drink it three times a day for seven days in spring and summer, and thirty-seven days in autumn and winter. For those who have suffered for more than ten years, no more than three doses are needed; for those who have been ill for less than seven years, one dose will cure the disease. Cui Yuanliang (Hai Fang).

The above article tells you in detail about the medicinal value of tiger bone wine. This kind of tiger bone wine must be stored in a cellar for three years with relatively mellow rice wine before it can be consumed. This is a very high concentration drink and has a good therapeutic effect on people with hemiplegia or numbness of hands and feet.