Cong Chi Tang — Scallion & Fermented Soybean Decoction
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Overview
Cong Chi Tang — the “Scallion and Fermented Soybean Decoction” — is from Sun Simiao’s seventh-century Bei Ji Qian Jin Yao Fang. It is the simplest exterior-releasing prescription in classical Chinese medicine, consisting of just two ingredients: Cong Bai (scallion) and Dan Dou Chi (prepared fermented soybean). The formula is used for the very earliest stage of a Wind-Cold cold — when the patient feels they are coming down with something but a stronger formula like Ma Huang Tang or Gui Zhi Tang would be excessive.
I prescribe Cong Chi Tang as part of bespoke herbal formulas from pharmaceutical-grade granules sourced from Sun Ten in Taiwan.
TCM pattern
Cong Chi Tang is prescribed for very early Wind-Cold at the surface:
- The first few hours of an oncoming cold
- Mild aversion to cold, mild fever or chill
- Slight nasal congestion, sneezing, scratchy throat
- Headache that has not yet become severe
- No marked sweating
- Tongue — normal or thin white coat
- Pulse — floating
Key herbs
- Cong Bai (Bb. Allii Fistulosi, 3–9g) — chief; releases Wind-Cold from the exterior; opens the Yang and disperses cold
- Dan Dou Chi (Sm. Sojae Praeparata, 9–15g) — releases the exterior gently; harmonises the middle
Formula actions
- Releases Wind-Cold at the surface
- Opens Yang and warms the chest
- Promotes mild sweating
Conditions treated
- Very early common cold — first few hours of onset
- Mild Wind-Cold in elderly or frail patients where stronger formulas would be too much
- Paediatric early-stage cold — gentle enough for children
- Prophylactic use after chill exposure before symptoms fully develop
Cautions
Not appropriate once symptoms are established or for Wind-Heat patterns — choose Yin Qiao San, Gui Zhi Tang or Ma Huang Tang instead based on pattern.
Acts as a household first-line remedy — can be prepared as a simple soup with scallion and miso (fermented soy).
Always consult a qualified Chinese herbalist registered with the RCHM.
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