Ingredients: Danggui(Radix Angelicae Sinensis) 20g, Shengjiang(Rhizoma Zingiberis Recens) 12g, mutton 300g, Hujiao(Fructus Piperis) powder 2g, Huajiao(Pericarpium Zanthoxyli) powder 2g, some salt.

Preparation method: Remove the bones and fasciae from the mutton. Scald the mutton in boiling water to get rid of the blood foam. Scoop it up and cut the mutton into pieces (5cm long, 2cm wide, 1cm thick) after it cools. Add water to a stewing dish and put mutton, Danggui(Radix Angelicae Sinensis) and Shengjiang(Rhizoma Zingiberis Recens) into it. Cook with a strong fire until it starts to boil. Remove the floating foam and continue to stew for one and a half hours on a mild fire until the mutton is done. Flavor it with Hujiao(Fructus Piperis) powder, Huajiao(Pericarpium Zanthoxyli) powder and some salt.

Administration: Take both the soup and the mutton.

Function: Warms the middle-energizer and nourishes the food.

Usage: it is indicated for abdominal cold pain due to cold coagulation and Qi stagnation. It is also suggested for the old, the weak and postpartum deficiency of Qi and blood.

Caution: it is warm in nature. Thus it is not indicated for yang-heat syndrome, yin deficiency syndrome and damp-heat syndrome.

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