Su-Zi-Jiang-Qi Soup

Su-Zi-Jiang-Qi Soup

Su-zǐ 3 qian, pinellia 2 qian, angelica 3 qian, tangerine peel 2 qian, frontalis 2 qian, thick bark 1 qian, agarwood 1 qian, licorice 1 qian, ginger 3 slices.

Qi is essentially water; when water condenses, it becomes phlegm, and when it spreads, it becomes drink. If phlegm and drink remain stagnant, qi will be blocked and lead to wheezing and coughing. Su-zǐ, ginger, pinellia, frontalis, and tangerine peel all dispel phlegm and drink, so once phlegm and drink are gone, qi will flow smoothly. However, qi considers blood its home, and when wheezing occurs, it wanders around and forgets its way back, so angelica is used to replenish blood. Wheezing makes qi urgent, so licorice is used to ease the urgency. The lungs are responsible for exhaling, while the kidneys are responsible for inhaling, so agarwood is used to guide the inhalation process into the kidneys, or cinnamon is used to guide the fire back to its origin.

[Comment] This formula originates from “Jufang.” Originally, it contained cinnamon but no agarwood. It’s the main formula for treating upper-jiao dominance and lower-jiao deficiency, along with phlegm and coughing.