In ancient times, it can be seen from the word unitary (wine) that wine is closely related to medicine, and the production of medicinal liquor is an important pioneering work in the history of Chinese medicine development. The origin of medicinal liquor is closely related to the production of liquor. The earliest existing prescription of medicinal liquor in China can be found in the silk manuscripts "Health Preserving Prescription" and "Miscellaneous Therapy Prescription" unearthed in Mawangdui in 1973. Although many of them are incomplete, we can still recognize the description of the formula and brewing technology of medicinal liquor, which shows that China's medicinal liquor has developed to some extent in the pre-Qin period. Huangdi Neijing, a medical masterpiece in the pre-Qin period, also specifically discussed the contribution of wine to medicine. Among them, A piece of Su Wen Tang Ye discusses the relationship between glutinous rice and disease prevention, and other articles also mention that "chicken-borne glutinous rice" is used to treat swelling, and "glutinous rice medicine" is used to treat meridian obstruction and inhumane diseases. These are all earlier records of medicinal liquor.
In the Han Dynasty, with the development of TCM prescriptions, medicinal liquor gradually became an integral part of TCM prescriptions, and its pertinence and curative effect were greatly improved. In Historical Records Biography of Bian Que and Cang Gong, it is recorded that "wine mash is in the stomach, where it can be reached", which shows that Bian Que thinks that wine mash can be used to treat gastrointestinal diseases. This book also contains 25 medical records of Chunyu Kun, a famous doctor in the Western Han Dynasty. Zhang Zhongjing's Treatise on Febrile Diseases in the Eastern Han Dynasty records: "Women have sixty-two kinds of wind, and the blood gas in the abdomen is stinging, and the red and blue flowers dominate it." There are also many prescriptions for decocting drugs or taking medicine with wine in the book.
The Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty elaborated in detail the brewing method of medicinal liquor, especially the production of special liquor for soaking drugs. Jin's Elbow Backup Emergency Prescription records the treatment methods of seaweed wine, peach kernel wine, gold tooth wine, pig pancreas wine and other medicinal liquor. Liang-Tao Hongjing put forward in Notes on Materia Medica that "wine is feasible and medicine is powerful", especially discussed the soaking method of medicinal liquor in detail, and pointed out that 765,438+0 kinds of medicines are not suitable for soaking with wine.
There are more than 80 prescriptions of medicinal liquor in Qian Jin Fang written by Sun Simiao in Tang Dynasty, which involve tonifying deficiency and strengthening body resistance, internal medicine, surgery, gynecology and so on. , also have a certain degree of understanding of the side effects of wine and medicinal liquor. In view of various diseases caused by some people's binge drinking at that time, some corresponding hangover remedies were developed. "Qianjin Fang Yi" also puts forward the requirements for the method of taking medicinal liquor: "Anyone who takes medicine and drinks it will make the wine meet with the gas, and if it is not stopped, it will not be effective. Know how much, don't get drunk and vomit, which is very harmful. " In the section of "Ancient and Modern Wine Prescriptions", the Secret of the Tang Dynasty's Wang Dao included 1 1 medicinal liquor prescriptions.
During the Song and Yuan Dynasties, medicinal liquor developed greatly, and the types and application scope of medicinal liquor were obviously expanded. There are as many as six special sections on medicinal liquor in Taiping Shenghui Recipe alone, and there are hundreds of medicinal liquor prescriptions in other books, such as Shengji Zonglu, Taiping Huimin Heji Recipe, Sanyin Recipe, Skill Recipe and Fang Jisheng. Treating diseases with medicated wine has also involved internal and external diseases, gynecological diseases, five senses and other diseases, and the main functions of medicated wine have been further understood. The preparation of medicinal liquor adopts waterproof heating method, which improves the leaching rate of effective components and enhances the efficacy of medicinal liquor. An important feature of the development of medicinal liquor in this period is that there are more and more health-preserving medicinal liquor. Some medicinal liquor not only has the characteristics of curing diseases and preserving health, but also has a pure taste, making it the royal wine of the court. In addition to the medicinal liquor recorded in the above-mentioned large-scale prescription books, Song's book Pension, Yuan Hu Sihui's book Eating and Drinking, and Taiyi Hospital also include many health-care medicinal liquors suitable for the elderly.
Doctors in Ming Dynasty created many new formulas of medicinal liquor while sorting out and inheriting predecessors' experience. In the medical books of the Ming Dynasty, such as Puji Fang, Fang Xianling Fang, Chen Menglei Medical Complete Book, Wang Kentang's Standard of Syndrome Differentiation and Treatment, Li Shizhen's Compendium of Materia Medica, etc. There are a large number of medicinal liquor formulas, which are not only classics handed down by predecessors, but also innovative actions of contemporary people. Compendium of Materia Medica alone has compiled more than 200 kinds of medicinal liquor formulas, and Puji Formula has collected more than 300 kinds of prescriptions. In the Ming Dynasty, people's workshops already sold medicinal liquor, such as highland barley wine and mutton wine, and many people drank and brewed medicinal liquor themselves, such as calamus wine in the Dragon Boat Festival, osmanthus wine in the Mid-Autumn Festival and chrysanthemum wine in Chongyang.
Medicine in Qing Dynasty also created many new medicinal liquor formulas. In the medical works of this period, such as "Collection of Medical Prescriptions", "Resting Diet Spectrum", "Golden Mirror of Medical Zong", "Collection of Good Friends' Experience" and "Record of the Same Life" by Xiang Youqing. , all contain the newly created medicinal liquor formula in Ming and Qing Dynasties. In addition to being used for treating diseases, the biggest feature of medicinal liquor in Qing Dynasty is health care, especially the palace nourishing medicinal liquor is very popular. For example, the longevity medicinal liquor "Songling Taipingchun Liquor", which Emperor Qianlong often drinks, has therapeutic effects on many diseases such as weakness of the elderly, joint weakness, loss of appetite, insomnia at night and so on. "Yehe's Wine" is also a big medicinal liquor brewed by Qing Palace. In addition to the leaves, there are cypress branches, Sophora branches, mulberry branches, pomegranate branches, glutinous rice, black beans and Xiaoqu, which can cure stroke contracture.
During the Republic of China, wars continued, all trades were not prosperous, and medicinal liquor was doomed, and there was not much progress.
After the founding of New China, Chinese medicine has made unprecedented development. Medicinal liquor, as one of the prescriptions of traditional Chinese medicine, not only inherits the traditional production experience, but also adopts the methods of modern science and technology, strictly abides by the hygiene and quality standards, so that the production of medicinal liquor gradually moves towards standardization and industrialization, and the quality of medicinal liquor is greatly improved. Pharmacists also carried out experimental research and clinical verification on the efficacy and formula of many traditional medicinal liquor prescriptions, which provided valuable basis for the application of medicinal liquor and the improvement of curative effect. In addition, the specification of medicinal liquor has been included in China's Pharmacopoeia, which shows that the state attaches importance to medicinal liquor.