Cong Chi Tang

Scallion and Prepared Soybean Decoction · 葱豉湯

Also known as: Cong Bai Chi Tang (葱白豉汤), Cong Bai Dou Chi Tang

A very simple two-ingredient formula used at the earliest onset of a common cold caused by Wind-Cold. It gently promotes sweating and warms the body's surface to expel the cold pathogen before it penetrates deeper. Because both ingredients are mild, everyday foods (scallion and fermented soybean), this formula is especially well suited for the elderly, young children, and pregnant women who need a gentle approach.

Origin Zhou Hou Bei Ji Fang (肘后备急方) by Ge Hong — Eastern Jìn dynasty, ~340 CE
Composition 2 herbs
Cong Bai
King
Cong Bai
Dan Dou Chi
Deputy
Dan Dou Chi
Explore composition

Educational content Consult qualified TCM practitioners for diagnosis and treatment

Patterns Addressed

In TCM, symptoms don't appear randomly — they cluster into recognizable patterns of disharmony that reveal what's out of balance in the body. Cong Chi Tang is designed to correct these specific patterns.

Why Cong Chi Tang addresses this pattern

Cong Chi Tang is specifically designed for mild Wind-Cold exterior patterns in their earliest stage. When Wind-Cold first invades, it constrains the body's defensive Qi (Wei Qi) at the surface, closing the pores and blocking the normal circulation of Yang Qi through the exterior. This produces the characteristic picture of mild chills, slight or absent fever, absence of sweating, nasal congestion, sneezing, and headache. The formula addresses this by using Cong Bai to unblock and mobilize Yang Qi at the surface, opening the pores and restoring the outward flow of defensive Qi. Dan Dou Chi assists by gently dispersing the pathogen from the muscle layer. Together they produce a mild sweat that carries the Wind-Cold pathogen out through the surface. Because this is a very mild formula, it is only appropriate when the invasion is shallow and the symptoms are light. More severe Wind-Cold with strong chills, body aches, and a tight pulse requires stronger formulas.

A practitioner would look for one or more of these signs

Chills

Mild aversion to cold or wind, not severe shivering

Headaches

Mild headache at the onset of a cold

Nasal Congestion

Stuffy nose with clear, watery discharge

Sneezing

Frequent sneezing as an early cold symptom

Absence Of Sweating

No sweating despite feeling unwell

Low Grade Fever

Slight or absent fever

Commonly Prescribed For

These conditions can arise from the patterns above. A practitioner would consider Cong Chi Tang when these conditions are specifically caused by those patterns — not for all cases of these conditions.

Arises from: Wind-Cold

TCM Interpretation

In TCM, the common cold is understood as an invasion of external Wind, often combined with Cold, that attacks the body's surface (the "exterior"). The body's defensive Qi normally circulates at the surface like a protective barrier. When Wind-Cold breaks through this barrier, the defensive Qi becomes obstructed. The pores close, preventing normal sweating, and the flow of Yang Qi at the surface stalls. This produces the familiar early cold symptoms: mild chills, a stuffy or runny nose with clear discharge, sneezing, headache, and a general feeling of being unwell. The Lung system, which governs the surface of the body and the nose, is the organ most directly affected.

Why Cong Chi Tang Helps

Cong Chi Tang works by re-opening and restoring the flow of Yang Qi at the body's surface, allowing the Wind-Cold pathogen to be expelled through a gentle sweat. Cong Bai (scallion white) is a warm, acrid herb that unblocks Yang Qi and opens the pores. Dan Dou Chi (fermented soybean) supports this by gently dispersing the pathogen from the muscle layer. Together, they produce a mild sweating response that is strong enough to push out the pathogen, yet gentle enough to avoid damaging the body's fluids. This formula is ideal for catching a cold at its very earliest stage, before symptoms become severe, and is particularly valued for its safety in vulnerable populations such as the elderly, children, and pregnant women.

Also commonly used for

Influenza

Very early-stage influenza with mild exterior symptoms

Upper Respiratory Tract Infections

Initial phase of upper respiratory infection with chills and nasal congestion

What This Formula Does

Every TCM formula has a specific set of actions — here's what Cong Chi Tang does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Cong Chi Tang is primarily used to support these areas of health:

TCM Actions

In TCM terminology, these are the specific therapeutic actions that Cong Chi Tang performs to restore balance in the body:

How It Addresses the Root Cause

TCM doesn't just suppress symptoms — it aims to resolve the underlying imbalance. Here's how Cong Chi Tang works at the root level.

Cong Chi Tang addresses the very earliest stage of an external invasion, when Wind-Cold (or sometimes Wind-Heat) has just reached the body's outermost defensive layer but has not yet penetrated deeper. In TCM terms, the pathogen is lodged at the level of the skin and muscles, obstructing the normal flow of protective Qi (Wei Qi) and blocking the pores. Because the surface is closed off, the body cannot expel the invader through sweating. This creates a conflict between the incoming pathogen and the body's defences, producing the classic early signs: mild chills, slight fever, headache, nasal congestion, sneezing, runny nose with clear discharge, and absence of sweating. The tongue coating remains thin and white (indicating the pathogen is superficial and Cold in nature), and the pulse is floating (showing the body's Qi is rallying at the surface to resist the invader).

The key pathological dynamic is that Yang Qi, which normally circulates freely through the surface to warm and protect the body, has become obstructed by the invading Cold. It cannot reach the pores to open them and push the pathogen out. The illness is mild and superficial, so a heavy-duty diaphoretic like Ma Huang Tang would be excessive. What is needed is a gentle nudge to unblock Yang Qi at the surface, open the pores just enough to allow a light sweat, and let the pathogen leave the body through the same route it entered. Once sweating occurs, the obstruction is resolved, Yang Qi circulates freely again, and the symptoms resolve.

Formula Properties

Every formula has an inherent temperature, taste, and affinity for specific organs — these properties determine how it interacts with the body

Overall Temperature

Slightly Warm

Taste Profile

Predominantly pungent (acrid) with mild sweetness and slight bitterness — pungent to open the pores and disperse, with gentle warmth to mobilise Yang Qi outward.

Target Organs

Channels Entered

Ingredients

2 herbs

The herbs that make up Cong Chi Tang, organized by their role in the prescription

King — Main ingredient driving the formula
Deputy — Assists and enhances the King
King — Main ingredient driving the formula
Cong Bai

Cong Bai

Scallions

Dosage 9 - 15g (3 - 5 stalks)
Temperature Warm
Taste Pungent
Organ Affinity Lungs, Stomach
Preparation Added in the last 2-3 minutes of decocting to preserve volatile oils

Role in Cong Chi Tang

The primary herb in this formula. Cong Bai is acrid and warm, entering the Lung and Stomach channels. It unblocks Yang Qi in the exterior, promotes sweating, and disperses Wind-Cold. It directly addresses the core pathomechanism by opening the body's surface to expel the cold pathogen.
Deputy — Assists and enhances the King
Dan Dou Chi

Dan Dou Chi

Fermented soybeans

Dosage 12 - 30g
Temperature Cool
Taste Bitter, Pungent
Organ Affinity Lungs, Stomach

Role in Cong Chi Tang

Assists the King herb by releasing externally-contracted pathogens from the muscle layer (解肌) and gently dispersing exterior evil. Dan Dou Chi has a mild dispersing and ascending nature that complements Cong Bai's Yang-unblocking action, creating a synergy that promotes sweating without being overly harsh. It also has a mild ability to relieve irritability.

Why This Combination Works

How the herbs in Cong Chi Tang complement each other

Overall strategy

This formula treats mild Wind-Cold exterior patterns by gently unblocking Yang Qi at the body's surface and promoting a light sweat to expel the pathogen. Its entire design philosophy is simplicity and mildness: warm enough to disperse cold, yet gentle enough to avoid damaging the body's fluids or Qi.

King herb

Cong Bai (scallion white) is the King herb, chosen for its acrid, warm nature and its specific ability to unblock and mobilize Yang Qi in the exterior. It enters the Lung channel, opens the pores, and promotes sweating to push Wind-Cold out through the surface. The classical formula analysis describes it as the herb that "disperses Wind-Cold exterior evil" to "treat cold-damage headache and body aches."

Deputy herb

Dan Dou Chi (fermented soybean) serves as Deputy, reinforcing and complementing the King's dispersing action. Its nature is ascending and outward-moving, helping to release pathogens from the muscle layer (a process called "resolving the muscles," or jie ji). It adds a gentle dispersing force that broadens the formula's reach without making it overly drying or harsh.

Notable synergies

The pairing of Cong Bai and Dan Dou Chi is the defining feature of this formula. Together they create an effect described classically as "acrid but not harsh, warm but not drying" (辛而不烈, 温而不燥). Cong Bai unblocks Yang from the inside out, while Dan Dou Chi disperses the pathogen from the exterior inward. Their combined action produces a gentle sweat that expels the cold without over-taxing the body. This makes the formula suitable for people who cannot tolerate the stronger sweating action of formulas like Ma Huang Tang.

How to Prepare

Traditional preparation instructions for Cong Chi Tang

Place the Dan Dou Chi (fermented soybean) in a pot with approximately 600 ml (about 3 cups) of water. Bring to a boil and simmer for 5 to 10 minutes. Then add the Cong Bai (scallion whites) and continue boiling for 2 to 3 minutes. Strain and drink the decoction hot in one dose. Immediately after drinking, wrap up warmly under a blanket to induce a light sweat. If sweating does not occur after the first dose, prepare a second dose and repeat. The scallion should be added late in the cooking to preserve its volatile aromatic compounds, which are essential to its exterior-releasing action.

Common Modifications

How practitioners adapt Cong Chi Tang for specific situations

Added
Qiang Huo

6-9g, strengthens the dispelling of Wind-Cold and relieves body aches

Jing Jie

6-9g, enhances exterior-releasing action

Fang Feng

6-9g, disperses Wind and stops pain

When the Wind-Cold invasion is deeper and the exterior symptoms are more pronounced, the base formula alone is too mild. Adding Qiang Huo, Jing Jie, and Fang Feng significantly strengthens the Wind-dispersing and Cold-scattering action.

Educational content — always consult a qualified healthcare provider or TCM practitioner before using any herbal formula.

Contraindications

Situations where Cong Chi Tang should not be used or requires extra caution

Avoid

Exterior deficiency pattern with spontaneous sweating (表虚自汗). This formula promotes sweating to expel pathogens, and should not be used when the body's surface is already too open and sweating on its own, as it would further deplete the body's protective Qi.

Avoid

Interior Heat excess patterns (里实热证) without an Exterior component. This formula addresses pathogens lodged in the body's surface layer. If the illness has already moved deeper and there is strong internal Heat with constipation, abdominal fullness, and dry stools, this gentle surface-releasing formula is insufficient and inappropriate.

Caution

Severe Wind-Cold with strong chills, body aches, and a tight pulse. Cong Chi Tang is a mild formula for early-stage, superficial invasion. If Wind-Cold is severe, stronger formulas like Ma Huang Tang are needed. The original text itself directs the practitioner to progressively add Ge Gen, Sheng Ma, and finally Ma Huang if sweating is not achieved.

Caution

Yin deficiency with pronounced Heat signs. Although this formula is gentle and does not heavily damage fluids, caution is advised in patients who are constitutionally Yin-deficient, as promoting sweating can further deplete fluids. That said, it is considered one of the safer diaphoretic formulas and some sources note it can be used even with Yin deficiency.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

Generally considered safe during pregnancy. Both Cong Bai (scallion) and Dan Dou Chi (fermented soybean) are common food items with no known uterine-stimulating or teratogenic effects. Historical clinical reports document the use of Cong Chi Tang (with additions like Xiang Fu, Su Ye, and Chen Pi) specifically to treat Wind-Cold colds during early pregnancy. However, as with any herbal formula during pregnancy, it should be used under practitioner guidance and only for genuine external invasion, not taken casually or for prolonged periods.

Breastfeeding

Considered safe during breastfeeding. Both ingredients are common foods (scallion and fermented soybean) with no known toxic components that transfer into breast milk in clinically significant amounts. The formula's action is gentle surface-releasing, not systemically draining. Dan Dou Chi is a fermented soy product with no known adverse effects on lactation or the nursing infant. No classical or modern contraindications for breastfeeding have been identified. Standard short-term use for an acute cold should not pose concerns.

Children

Cong Chi Tang is well suited for pediatric use and has historical precedent for treating children. A clinical case in the literature describes its use (combined with Bao He Wan and Zhi Shi) to treat adenoviral pneumonia with high fever in a child, achieving resolution in just three doses. Both ingredients are mild, food-grade substances. For children aged 2–6, the dosage is typically reduced to roughly one-third to one-half of the adult dose (e.g. 1–2 stalks of Cong Bai and 10–15g of Dan Dou Chi). For children aged 6–12, approximately half to two-thirds of the adult dose is appropriate. For infants under 2, practitioner guidance is essential. The decoction should be given warm in small, frequent sips. As with adults, the child should be lightly covered after drinking to encourage a mild sweat.

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Cong Chi Tang

Cong Chi Tang contains only two ingredients — Cong Bai (scallion white) and Dan Dou Chi (fermented soybean) — both of which are common foods, so significant drug interactions are unlikely at normal therapeutic doses. However, a few theoretical considerations apply:

  • Anticoagulant and antiplatelet medications: Dan Dou Chi has been noted in pharmacological research to possess mild anticoagulant (antithrombin) activity. While the clinical significance at dietary doses is minimal, concurrent use with warfarin, heparin, or other blood thinners should be flagged to a practitioner.
  • Di Huang (Rehmannia) preparations: Classical texts note that scallion (Cong) is incompatible with Di Huang. Patients concurrently taking formulas containing Sheng Di Huang or Shu Di Huang should avoid Cong Chi Tang or consult their practitioner.
  • Chang Shan (Dichroa root): Classical sources also list Chang Shan as incompatible with Cong. This is rarely relevant in modern practice but worth noting.

Usage Guidance

Practical advice for getting the most out of Cong Chi Tang

Best time to take

As soon as early cold symptoms appear. Drink the hot decoction, then immediately rest under warm covers to promote sweating. Can be taken at any time of day, but evening/bedtime is practical as it allows rest under blankets.

Typical duration

Acute use only: 1–3 days, taken until sweating is achieved and symptoms resolve.

Dietary advice

While taking this formula, avoid cold and raw foods, iced drinks, and greasy or heavy meals, as these can obstruct the Stomach and Spleen and impede the formula's ability to release the Exterior through sweating. Light, warm, easily digestible foods such as rice porridge (congee) are ideal. The original text instructs the patient to drink the decoction hot and then cover up with blankets to promote sweating. Eating heavily or consuming cold foods would work against this process. Avoid sour or astringent foods (pickles, vinegar, unripe fruits) as these have a constraining nature that opposes the formula's outward-dispersing action.

Cong Chi Tang originates from Zhou Hou Bei Ji Fang (肘后备急方) by Ge Hong Eastern Jìn dynasty, ~340 CE

Classical Texts

Key passages from the classical Chinese medical texts that first described Cong Chi Tang and its clinical use

《肘后备急方》 (Zhǒu Hòu Bèi Jí Fāng, Emergency Formulas to Keep Up One's Sleeve):
"伤寒有数种,庸人不能分别,今取一药兼疗者,若初觉头痛肉热脉洪,起一二日,便作此葱豉汤。"
"There are several types of Cold Damage (shanghan), and ordinary people cannot distinguish between them. Here I select one remedy that can treat them all. If one first notices headache, feverish flesh, and a surging pulse, within the first one or two days, immediately prepare this Cong Chi Tang."

《医方集解》 (Yī Fāng Jí Jiě, Collected Explanations of Formulas):
"此足太阳药也。葱通阳而发汗,豉升散而发汗,邪初在表,宜先服此以解散之。免用麻黄汤者之多所顾忌,用代麻黄者之多所纷更也。"
"This is a formula for the Foot Taiyang channel. Scallion unblocks Yang and promotes sweating; fermented soybean ascends, disperses, and promotes sweating. When pathogenic influence first lodges in the Exterior, one should take this first to release and disperse it, avoiding the many concerns that come with using Ma Huang Tang, and the many complications of substituting for Ma Huang."

《温热经纬》 (Wēn Rè Jīng Wěi, The Warp and Woof of Warm-Heat Disorders):
"在内治温邪欲发,在外之新邪又加,葱豉汤最为捷径,表分可以肃清。"
"When internally a lurking warm pathogen is about to emerge, and externally a new pathogen is added on top, Cong Chi Tang is the most expedient approach — the Exterior layer can be thoroughly cleared."

Historical Context

How Cong Chi Tang evolved over the centuries — its origins, lineage, and place in the broader tradition of Chinese medicine

Cong Chi Tang was created by the Eastern Jin dynasty (东晋) physician and Daoist scholar Ge Hong (葛洪, c. 283–343 CE), who recorded it in his landmark work Zhou Hou Bei Ji Fang (肘后备急方, Emergency Formulas to Keep Up One's Sleeve). This book, China's first clinical emergency handbook, was designed to be compact enough to carry tucked in one's sleeve (hence "elbow-behind"), filled with simple, affordable remedies using commonly available ingredients. Cong Chi Tang perfectly embodies Ge Hong's philosophy: just two kitchen ingredients — scallion and fermented soybean — yet clinically effective for the most common ailment, the early-stage cold.

The formula's text was later supplemented by the Liang dynasty physician Tao Hongjing (陶弘景) and again in the Jin dynasty by Yang Yongdao (杨用道). The Song dynasty physician Zhu Gong included a version in the Lei Zheng Huo Ren Shu (类证活人书), where it also appeared under the alias Cong Bai Chi Tang (葱白豉汤). During the Qing dynasty Warm Disease (Wen Bing) school era, the formula gained new significance. Wang Mengying praised it in the Wen Re Jing Wei as "the most expedient approach" for clearing the Exterior when a lurking warm pathogen coincides with a new external invasion. The famous Shanghai physician Zhang Xiangyun (张骧云) was particularly known for his skilful use of Cong Chi Tang with modifications, noting that it "promotes sweating without injuring Yin" and has "no risk of Cold-blocking side effects." The formula's influence extends far beyond its original form: it became the conceptual ancestor of later, more complex exterior-releasing formulas and remains a first-line household remedy across China to this day.