tiger-bone liquor

Tiger bone wine is produced in Beijing, China. Tiger bone wine was invented by Li Shizhen, a great druggist in the Ming Dynasty. Tiger bone wine was mainly produced in ancient China, and the strength of the tiger was highly praised. At the same time, he was a very respected animal. Therefore, the most common drink of princes and nobles in past dynasties is tiger bones to strengthen the essence, but to promote the circulation of blood and make muscles smooth. Therefore, small tiger bones are very effective in treating the pain of rheumatism and neuralgia. In this respect, other medicinal liquor can't be compared at all. Tiger bone wine can not only treat internal medicine and gynecological diseases, but also treat surgical diseases with unique style. Wang Dao's "The Secret of Outer Taiwan" contains a recipe for treating hemorrhoids in the lower part, that is, "Dig the ground as a pit, burn it red, drink it, take Evodia rutaecarpa, and sit there, but it's only three times good." There is also a record in "The Record of Making Ryukyu" that medicinal liquor can be used to treat "seawater injury and crack": "Mortals are injured by salty seawater and cracked by wind, and the pain is unbearable. Use half a catty of honey, 30 jins of water and wine, and 22 each of Saposhnikovia divaricata, Angelica sinensis, Notopterygium incisum and Schizonepeta tenuifolia, which is the end. Take a decoction and bath, and they will be cured overnight.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)