A classic formula by the famous Zhang Zhong-Jing from 220 AD, which he compiled primarily for the treatment of roundworms (today also for other intestinal parasites, worms, but also amoebic or bacterial diarrhoea, protozoal infections caused by Giardia or Blastocystis), which are accompanied by symptoms such as abdominal pain and vomiting (there may also be cramps, vomiting after eating, or even vomiting of parasites). However, it can also be used for chronic digestive problems manifesting as diarrhoea or mushy stools, which are caused by cold in the intestines with simultaneous heat in the stomach – as is the case with chronic parasitic infections. According to TCM, roundworms prefer warmth and do not like cold, so when they settle in the intestines, they constantly have a tendency to "pull towards warmth" upwards and towards the stomach, which manifests itself in the symptoms mentioned above.
The treatment is based on four principles: the sweet taste promotes movement (of the worms), the sour taste calms them, the pungent taste expels them, and the bitter taste induces downward movement. By using all these flavours in the formula, we effectively calm the parasites, limit their natural movement "upwards" through the digestive tract, and help their removal via stool. In addition, the cold herbs in the formula clear heat in the stomach and the hot ones disperse cold in the intestines. Because chronic parasitic infections often cost the patient a lot of energy due to inefficient digestion, we also slightly tonify Qi to better utilise the formula.
Parasitic infections characterised by signs of heat in the stomach and cold in the intestines with symptoms such as:
In modern times, the formula is also used in the treatment of food allergies or "lazy bowel" syndrome, in cases where the pattern corresponds to a combination of heat in the stomach and cold in the intestines.
| Preparation | Chinese | Czech | Latin |
| Wu Mei | Japanese apricot, fruit | Fruc. mume | |
| Chuan Jiao | Pericarpium zanthoxyli | ||
| Xi Xin | Wild ginger | Herba asari | |
| Jiu | Huang Lian | Chinese goldthread, rhizome | Rhiz. coptidis |
| Sheng | Huang Bai | Amur cork tree, bark | Cort. phellodendri |
| Gan Jiang | Ginger, rhizome | Rhiz. zingiberis | |
| Dang Shen | Codonopsis, root | Rad. codonopsis | |
| Dang Gui | Dong quai, root | Rad. angelicae sinensis | |
| Fu Zi | Carmichael's monkshood, lateral root | Rad. lateralis aconiti preparata | |
| Gui Zhi | Chinese cinnamon, twig | Ram. cinnamomi |

Characteristics and effects of mushrooms according to traditional Chinese medicine

Description of herbal blends, effects according to Chinese medicine and main usage

Dietary recommendations including individual foods for specific patterns

Characteristics and effects of herbs according to traditional Chinese medicine

Characteristics of food and its influence on individual organs

Classification of herbs and mushrooms by individual diseases