Sangenpi Tang: Clearing the Lung and Quenching Thirst

Sangenpi Tang (Mulberry Root Bark Decoction) comes from the Shenji Zonglu. It is composed of: sanggen baipi (white mulberry root bark, filed), maimendong (ophiopogon tuber, core removed, dried) and shigao (gypsum, crushed), each 2 liang (60 g); chifuling (red poria), huangqin (scutellaria root, black heart removed) and gualou gen (trichosanthes root), each 1 liang 5 qian (45 g); zhiren (gardenia kernel) 5 qian (15 g); and mugua gen (quince root) 1 liang (30 g).

Coarsely crush the herbs. Each time take 3 qian (9 g), add one bowl of water, and boil down to two-thirds of a bowl; strain out the dregs. Take warm, regardless of before or after meals. This formula has the action of clearing the lung and quenching thirst, and is indicated for sudden thirst with incessant drinking, and edema of the head and face.

This disease corresponds to the pulmonary infectious diseases described in modern medicine, clinically characterized by sudden onset of thirst; the patient may also have symptoms such as cough, chest pain and chest oppression. In this formula, sanggen baipi, shigao, huangqin, gualou gen (i.e., tianhuafen, trichosanthes root), zhizi and mugua gen all have a heat-clearing effect; modern pharmacological studies show that most of these herbs have broad-spectrum antiviral and antibacterial actions. Added to this, maimendong moistens the lung and stops cough, and chifuling fortifies the spleen and transforms dampness. Formulated in this way, the prescription achieves the effect of clearing lung heat, stopping cough and calming wheezing, and quenching thirst.