Tiger Bone Wine

Tiger Bone Wine

　　   Tiger Bone Wine originates from Beijing, China. It was invented by Li Shizhen, a renowned pharmacologist of the Ming Dynasty. In ancient China, the strength of the tiger was highly esteemed, and the animal was regarded with great respect. As such, tiger bone wine was commonly consumed by royalty and nobility throughout the dynasties to invigorate vitality and promote blood circulation, making muscles more supple. Therefore, tiger bone wine is very effective in treating rheumatism and neuralgia pain. In this regard, no other medicinal wine can compare.

　　   Tiger Bone Wine is not only effective in treating internal medicine and gynecological diseases, but also shows unique efficacy in treating surgical conditions. Wang Tao’s *Essentials of External Medicine* includes a remedy for "treating hemorrhoids in the lower body": "Dig a small pit in the ground, heat it until red-hot, pour wine over it, add Evodia rutaecarpa inside, and sit on it—no more than three treatments are needed for good results." *Records of the Mission to Ryukyu* also documents the use of medicinal wine to treat "seawater-inflicted cracks": "When people suffer from wounds or cracks caused by seawater or salt, or from wind exposure, with unbearable pain, use half a pound of honey, thirty pounds of watered wine, and two taels each of Saposhnikovia divaricata, Angelica sinensis, Notopterygium incisum, and Schizonepeta tenuifolia, ground into powder. Boil into a decoction for a bath, and recovery will occur within a single night."