Chuanxiong and Baizhi Stewed Fish Head
Ingredients
- Chuanxiong 15 g
- Baizhi (Angelica dahurica) 15 g
- Bighead carp head 1
- Ginger, scallion, salt, cooking wine
Principle
Chuanxiong moves blood and qi, dispels wind and stops pain; baizhi dispels cold and opens orifices. Stewed with fish head to warm channels and free collaterals in wind-cold-damp neck obstruction.
Effects & uses
Wind-cold-damp cervical pattern—stiff painful neck worse with cold, better with warmth (pattern differentiation required).
Method
- Slice herbs; simmer with fish head, ginger, scallion, wine, and water until done; season.
How to use
- With meals, once daily.
Caution
Avoid with yin deficiency heat or dry mouth. Not for numb weak arms, gait instability, or red flags—seek care.
Source
CNR health education summaries; hospital dietary guides. Pending verification.