目前中医治病,主要以汤剂为主。疗效好坏,不仅取决辨证处方正确与否,而且与煎服方法也有很大关系。煎服方法正确,疗效提高;反之,疗效差,甚至还会引起不良后果。现举两例,谈谈对煎服方法得失的体会。一、煎法:1976年,遇一患者,寒湿流注关节,疼痛不可屈伸。治以《金匾》乌头汤:麻黄、白芍、黄芪、川乌、蜂蜜。服药期间,疼痛减轻,药停又加剧如初。嘱服三剂,疼痛反复。思之,方药俱对,为何疼痛反复,取效甚微?问病家:煎法如何?答:五药同煎,加蜂蜜冲服。余细省,当遵照《金匮)煎法:“川乌一味另用蜜煎,煎后去乌留蜜,余四味同煮去滓,与蜜混合再煎少顷。”后 At present, traditional Chinese medicine cures diseases, mainly based on decoction. The efficacy is good or bad, not only depends on the correctness of the dialectical prescription, but also has a lot to do with the decoction method. The decoction method is correct and the curative effect is improved. On the contrary, the curative effect is poor, and even it may cause adverse consequences. Now give two examples and talk about the gains and losses of the decoction method. First, the decoction: In 1976, when a patient encountered a cold and wet joint, the pain could not be flexed and extended. Ruled with “Jinyu” Wutoutang: ephedra, white peony, yellow peony root, Chuanwu, honey. During medication, the pain was relieved and the drug stopped growing. Take three doses and the pain is repeated. Thinking about it, the prescription is correct, why is the pain repeated, and the effect is minimal? Ask the patient: how is the decocting method? Answer: Five drugs are fried together, and honey is added. More than a few provinces, when following the “Golden Delicious” method of frying: “Chuanwu blindly with another honey, fry to Wuliu honey, the four flavors with the cook to boil, mixed with honey and then cook a few less.”