Formulas · Transform Phlegm 化痰 · Danggye Simbeop (丹溪心法)
Shrimp Broth Method
Hajeup-bang
한글 하즙방 · Pinyin Xia Zhi Fang
鵝翎 — the goose quill used to stroke the back of the throat — is the mechanical trigger, and is not an ingredient.
Composition 構成
- Ha鰕 하 · Freshwater Shrimp320 g
Chief 君half a geun
- Jangcheong醬淸 장청 · Clear Soy Sauce—
Assistant 佐as seasoning
- Saengchong生葱 생총 · Fresh Scallion—
Assistant 佐as seasoning
- Saenggang生薑 생강 · Fresh Ginger—
Assistant 佐as seasoning
Total 320 g per packet (첩) · representative dosage — verify against source texts. Excludes 3 ingredients measured by count or used as a vehicle, shown as —.
Received this formula from your practitioner? Amounts shown here are classical reference values — granule and prepared products differ. Always follow your prescribed dosage and directions.
Actions 效能
- Induces vomiting of wind phlegm
- Draws the wind out with the phlegm
Indications 主治
Pattern-based
- Wind phlegm congesting the chest and throat
- Wind stroke with phlegm to be expelled upward
Biomedical correlates
- Phlegm obstruction
- Therapeutic emesis
Source text 原文
Donguibogam 東醫寶鑑
吐出風痰. 鰕 半斤, 入醬ㆍ葱ㆍ薑等料物, 水煮. 先喫鰕, 次飮汁, 後以鵝翎探引吐痰出. 用鰕者, 蓋引其風出耳. 《丹心》
Translation
Vomits out wind phlegm. Shrimp, half a geun; put in soybean paste, scallion, ginger and other seasonings and boil in water. First eat the shrimp, next drink the broth, and afterwards probe with a goose quill to draw the phlegm up and out. Shrimp is used because it draws the wind out. — Danggye Simbeop 丹心 (Donguibogam · Pung)