Danggui, Ginger and Lamb Soup
Ingredients
- Lamb 500 g
- Danggui 15 g
- Ginger 30 g
Principle
Classic formula from the Golden Cabinet. Warms the center, nourishes blood, dispels cold— for wind-cold-damp obstruction with cold painful joints.
Effects & uses
Wind-cold-damp pattern—cold joints better with warmth, heaviness, pale face (pattern differentiation required).
Method
- Blanch lamb; simmer with danggui and ginger until tender; salt to taste.
How to use
- Broth and meat 1–2 times per week.
Caution
Do not use with hot swollen joints or yin deficiency heat. Not a substitute for DMARDs/biologics—see rheumatology for flares.
Source
Guang'anmen Hospital rheumatology dietary notes; Golden Cabinet. Pending verification.