Qi and Blood Tonifying Decoction: Complete Guide to Recipe and Benefits

Introduction to Medicinal Diet

The Qi and Blood Dual-Replenishing Decoction (Qixue Shuangbu Tang) is a classic medicinal food derived from the traditional formula “Eight-Treasure Decoction” (Ba Zhen Tang). Widely circulated among the people, it is renowned as the “Foremost Decoction for Tonifying Qi and Nourishing Blood.” Based on the TCM theory that “qi and blood share the same origin, and yin and yang are mutually rooted,” this soup selects multiple medicinal and edible substances, skillfully combined to ensure that qi generates blood and blood carries qi, thereby achieving the dual tonification of qi and blood and harmonization of yin and yang.

According to the *Taiping Huimin Heji Ju Fang* (Imperial Grace Pharmacy Formulary), the Eight Treasures Decoction (Ba Zhen Tang) is formed by combining the Four Gentlemen Decoction (Si Jun Zi Tang) and the Four Substances Decoction (Si Wu Tang). The Qi and Blood Dual Supplementing Decoction (Qi Xue Bu Xue Tang) builds upon this foundation by adding warming and supplementing herbs such as *Astragalus membranaceus* (Astragalus) and *Cinnamomum cassia* (Cassia Bark), and selecting flesh-and-blood ingredients like pork backbone or black-bone chicken as a carrier. This not only enhances the flavor but also aids in the penetration of the medicinal power. After a millennium of transmission, this soup remains a common food therapy delicacy in households for regulating qi and blood and improving deficiency states, especially suitable for autumn-winter supplementation or post-illness recovery.

Explanation of the Formula Name

The name “Qi and Blood Dual Supplementing Decoction” directly indicates its core function—supplementing both qi and blood simultaneously. In Traditional Chinese Medicine, qi is the commander of blood, and blood is the mother of qi; qi and blood are mutually dependent and mutually engendering. This decoction does not merely focus on supplementing a single organ or viscus, but rather takes a holistic approach to cause qi and blood to flourish together and the five viscera to be nourished. Hence, it is named “dual supplementation.”

Efficacy of medicinal diet

The main effects of Qi and Blood Dual Supplement Decoction (Xue Qi Shuang Bu Tang) are to greatly supplement primordial qi and nourish yin and blood. In the formula, Ginseng (Panax ginseng) or Codonopsis (Codonopsis pilosula), Astragalus (Astragalus membranaceus), Atractylodes (Atractylodes macrocephala), Poria (Poria cocos), and Licorice (Glycyrrhiza uralensis) constitute the “Five Generals of Supplementing Qi,” which can fortify the spleen and boost the lung, raise and lift clear yang, thereby making the middle qi sufficient and the defensive exterior secure and compact. Meanwhile, Dong Quai (Angelica sinensis), Prepared Rehmannia (Rehmannia glutinosa preparata), Chuanxiong (Ligusticum chuanxiong), White Peony (Paeonia lactiflora), and Cassia Bark (Cinnamomum cassia) form the “Vanguard for Nourishing Blood,” which can supplement blood and regulate the liver, warm and unblock the channels, thus enriching the nutrient blood and harmonizing the blood vessels.

Modern nutritional and pharmacological research has confirmed that the multiple active ingredients in this decoction exhibit significant anti-fatigue, antioxidant, immune-enhancing, and microcirculation-improving effects. For the typical manifestations of dual deficiency of qi and blood (qi and blood vacuity)—such as sallow complexion, dizziness and blurred vision, palpitations and shortness of breath, insomnia and excessive dreaming, and numbness of the limbs—consistent consumption of this decoction can produce marked alleviation and restorative effects. Additionally, it promotes bone marrow hematopoietic function, elevates red blood cell and hemoglobin levels, and serves as a beneficial adjunctive therapy for iron-deficiency anemia and postoperative blood deficiency patients.

Advantages of Long-term TCM Regulation

Compared to taking plain herbal decoctions, the Qi-Blood Tonifying Decoction (Qixue Shuangbu Tang) uses food as a carrier, offering a gentle yet sustained medicinal effect that is more easily absorbed and transported by the Spleen and Stomach. With regular, moderate intake, it can gradually improve the constitution, leading to a rosy complexion, abundant energy, warm extremities, and restful sleep—truly realizing the beauty of health from the inside out.

The Role of Traditional Chinese Medicine

From the perspective of TCM Zang-Fu theory, Qi pertains to Yang, governing movement and warming; Blood pertains to Yin, governing stillness and nourishment. When both Qi and Blood are deficient, the Yin-Yang balance of the body is disrupted, and all the five Zang and six Fu organs lose their nourishment. The core function of the Qi and Blood Dual Supplementing Decoction lies in “supplementing Qi to generate Blood, and nourishing Blood to carry Qi.” By restoring the pushing, consolidating, and warming functions of Qi, it promotes the production and circulation of Blood. Meanwhile, with sufficient nutritive Blood as the material foundation, Qi is provided with a support, preventing it from floating away or dissipating.

Specifically, in this formula, Ren Shen (Panax ginseng, Ginseng) and Huang Qi (Astragalus membranaceus, Astragalus) strongly supplement Spleen and Lung qi, enabling the Middle Jiao to perform its transport and transformation functions properly so that the essential substances from food and drink can be converted into qi and blood. Dang Gui (Angelica sinensis, Chinese Angelica) and Shu Di Huang (Rehmannia glutinosa praeparata, Prepared Rehmannia) nourish blood and enrich yin, directly entering the Liver and Kidney meridians to replenish essence and marrow. Chuan Xiong (Ligusticum chuanxiong, Chuanxiong) activates blood and moves qi, ensuring that supplementation does not cause stagnation. Rou Gui (Cinnamomum cassia, Cinnamomum Bark) warms yang and unblocks the vessels, invigorating the generation of qi and blood. Combined, all the ingredients achieve the effects of supplementing qi and nourishing blood, harmonizing the Nutritive (Ying) and Defensive (Wei) aspects, and balancing yin and yang. This formulation principle profoundly reflects the TCM therapeutic rule of “simultaneously seeking qi and blood, and supplementing both yin and yang,” and is particularly suitable for deficiency and exhaustion patterns caused by prolonged illness, overwork, blood loss, or postpartum conditions.

Indications

Qi and Blood Dual Supplementing Decoction is most suitable for the following populations for long-term regulation and nourishment: First, individuals with a Qi and Blood Deficiency constitution—often presenting with a pale or sallow complexion, pale lips and nails, dizziness and blurred vision, fatigue and lack of strength, shortness of breath and reluctance to speak, palpitations and insomnia, numbness of the hands and feet, etc. This decoction can fundamentally improve the deficiency state.

Second, for patients in the recovery period after illness or surgery—after consumption by surgery, radiotherapy, chemotherapy, or severe disease, the body is in a state of severe dual deficiency of qi and blood (qi and blood deficiency). This soup can accelerate the recovery of physical strength, promote wound healing, and improve quality of life. Third, for postpartum and lactating women—childbirth causes blood loss and qi depletion, and lactation further increases the consumption of qi and blood. Drinking this soup at this time can both tonify the mother’s body and benefit the infant through breast milk. Fourth, for middle-aged and elderly people, as well as long-term mental workers—with aging or excessive worry, qi and blood gradually decline, often resulting in lack of energy and memory decline. This soup helps to delay aging and enhance vitality.

Contraindicated Populations

Although the Qi and Blood Tonifying Decoction is mild in nature, it is not suitable for everyone. First, it is contraindicated in cases of Excess Heat pattern and internal exuberance of Damp-Heat—manifestations such as a red face and eyes, oral ulcers, dry and hard stools, dark yellow urine, and a yellow, greasy tongue coating indicate that mistakenly taking this decoction would be like “adding fuel to the fire,” exacerbating the heat signs. Second, it should be used with caution in Yin Deficiency with Fire Effulgence—symptoms such as tidal fever and night sweats, five-center heat, dry mouth and throat, and a red tongue with scanty coating suggest that the decoction contains many warming and tonifying herbs, which can easily assist fire and damage yin; it must be modified under the guidance of a physician.

Additionally, patients with common cold with fever, acute gastroenteritis, or uncontrolled hypertension should discontinue use to avoid trapping pathogens inside or disrupting the condition. Pregnant women should use only under the guidance of a qualified TCM practitioner and should not engage in indiscriminate supplementation. Those allergic to herbs such as Ren Shen (Panax ginseng) and Rou Gui (Cinnamomum cassia) are also contraindicated. In conclusion, it is best to consult a TCM practitioner before taking any formula, identify one’s constitution clearly, and only then can one safely benefit.

Ingredient Formula Proportion

The precise formula of the classic Qi-Blood Tonifying Decoction is as follows (for 2–3 servings):

• Ginseng (Panax ginseng) [or Codonopsis (Codonopsis pilosula)]: 9 grams (if using Codonopsis, increase to 15 grams) — greatly tonifies primordial qi, supplements qi and generates fluids.
• Honey-fried *Astragalus membranaceus* (Astragalus Root): 15g — Tonifies qi and raises yang, boosts defensive qi and secures the exterior.
• Angelicae Sinensis Radix (body): 12g — Nourishes blood and activates blood circulation, regulates menstruation and alleviates pain.
• Rehmanniae Radix Preparata (Prepared Rehmannia Root): 15 g — nourishes yin and supplements blood, replenishes essence and fills marrow.
• Ligusticum chuanxiong (Chuanxiong): 6 g — activates blood and moves qi, expels wind and stops pain.
• Stir-fried White Peony (Paeonia lactiflora): 9 g — nourishes blood and softens the liver, soothes the middle and alleviates pain.
• Atractylodes macrocephala (White Atractylodes): 9 g — fortifies the spleen and tonifies qi, dries dampness and promotes diuresis.
• Poria (Fu Ling): 9 g — Induces diuresis and leaches out dampness, fortifies the spleen and calms the heart.
• Cinnamomum cassia (Cinnamon Bark): 3 g — warms and unblocks the meridians, guides fire back to its origin.
• Prepared Licorice (Glycyrrhizae Radix et Rhizoma Praeparata): 6 g — tonifies qi and harmonizes the middle, harmonizes all herbs.
• Ginger (Zingiber officinale): 3 slices (approx. 6 g) — warms the Middle to stop vomiting, opens the appetite and dispels fishy odors.
• Ziziphus jujuba (Jujube): 5 pieces (approx. 15g) — supplements the Middle and boosts Qi, nourishes Blood and calms the Spirit.
• Pig spine bone (or black-bone chicken): 500 g (if using black-bone chicken, take half a chicken) — a flesh-and-blood substance that supplements essence and fills marrow.

Preparation Method

Step 1: Preparation and Blanching – Cut the pork spine (zhū jǐ gǔ) into large chunks. Place in a pot with cold water, add 2 slices of fresh ginger (Zingiber officinale, shēng jiāng) and a small amount of cooking wine (liào jiǔ). Bring to a boil over high heat, skim off the foam, remove the bones, and rinse thoroughly with warm water. Drain and set aside. This step effectively removes fishy odors and blood residues, resulting in a clear soup broth.

Step 2: Herb pretreatment—quickly rinse the following herbs with clean water to remove surface dust: Panax ginseng (Ren Shen), Astragalus membranaceus (Huang Qi), Angelica sinensis (Dang Gui), Rehmannia glutinosa preparata (Shu Di), Ligusticum chuanxiong (Chuan Xiong), Paeonia lactiflora (Bai Shao), Atractylodes macrocephala (Bai Zhu), Poria cocos (Fu Ling), Cinnamomum cassia (Rou Gui), and Glycyrrhiza uralensis preparata (Zhi Gan Cao). Remove pits from Fructus Jujubae (Da Zao), and slice Zingiber officinale (Sheng Jiang) for later use. Note: Cinnamomum cassia should not be soaked for too long to prevent loss of its aromatic constituents.

Step 3: Transfer the blanched pork spine bones into a clay pot or ceramic stew pot. Add enough clean water (approximately 3000 ml). Bring to a boil over high heat, then reduce to low heat. Skim off any small amount of foam that rises. Then add all the medicinal herbs, ginger slices, and jujube dates. Cover and simmer on low heat for 2–2.5 hours.

Step 4: Seasoning and Reducing the Liquid — When the soup has reduced to approximately 1500 ml, the meat becomes tender and falls apart, and the medicinal aroma fills the air, add an appropriate amount of salt to season (it is recommended to add about 1–2 grams of salt per bowl of soup; it is better to err on the side of under-salting than over-salting). Turn off the heat, cover, and let it steep for 10 minutes to allow the medicinal ingredients and flavors to fully integrate. Before serving, skim off any surface oil for a cleaner, lighter taste.

Drinking Tips

1. Optimal administration time and frequency: It is recommended to take warm doses between 9:00–11:00 a.m. (when the Spleen Meridian, SP, is predominant) and 5:00–7:00 p.m. (when the Kidney Meridian, KI, is predominant), as these periods correspond to the most vigorous flow of qi and blood in the body, thereby maximizing absorption efficacy. Administer once daily. After 3–5 consecutive days of administration, a 1–2 day pause may be taken before resuming the next cycle. Cumulative monthly intake should not exceed 15 days to avoid a cloying, greasy effect that impairs the Stomach.

2. Flexible Adjustments and Combinations: If the patient can tolerate alcohol, add 10–15 mL of yellow rice wine (Huangjiu) into the prepared decoction to leverage the wine’s potency and enhance the medicinal effect. If accompanied by insomnia and excessive dreaming, add 15 g of Suan Zao Ren (Semen Ziziphi Spinosae, sour jujube seed) and 10 g of Long Yan Rou (Arillus Longan, longan aril) and stew together. If yin deficiency with marked dry mouth is present, reduce Rou Gui (Cinnamomum cassia, cinnamon bark) to 1.5 g, and add 10 g of Mai Dong (Ophiopogon japonicus, dwarf lilyturf tuber) and 10 g of Yu Zhu (Polygonatum odoratum, fragrant solomonseal rhizome). During a common cold, substitute Ren Shen (Panax ginseng, ginseng) with Dang Shen (Codonopsis pilosula, codonopsis) and remove Rou Gui to avoid retaining pathogenic factors.

3. Storage and Reheating Methods: This decoction should not be stored overnight for extended periods; it is recommended to prepare and consume it on the same day. If there are leftovers, filter out the herbal residue, refrigerate the decoction separately, and consume within 24 hours. When reheating, use an earthenware pot over low heat, or steam in a water bath. Avoid using a microwave on high heat, as this may damage the active medicinal components. The meat and herbal residue in the decoction are not recommended for further consumption, as their effective constituents have been fully released into the decoction.