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Cong Chi Tang — Scallion & Fermented Soybean Decoction

On this page

  1. Overview
  2. TCM pattern
  3. Key herbs
  4. Formula actions
  5. Conditions treated
  6. Cautions

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

  1. Cong Bai (Bb. Allii Fistulosi, 3–9g) — chief; releases Wind-Cold from the exterior; opens the Yang and disperses cold
  2. Dan Dou Chi (Sm. Sojae Praeparata, 9–15g) — releases the exterior gently; harmonises the middle

Formula actions

  1. Releases Wind-Cold at the surface
  2. Opens Yang and warms the chest
  3. Promotes mild sweating

Conditions treated

  1. Very early common cold — first few hours of onset
  2. Mild Wind-Cold in elderly or frail patients where stronger formulas would be too much
  3. Paediatric early-stage cold — gentle enough for children
  4. 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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