Rhubarb in wine refers to rhubarb that has been made in wine, which is slightly softer in nature, and has the effects of diarrhea, clearing heat and fire (removing heat and fire from the body), expelling blood stasis and clearing the meridians (removing blood stasis and clearing the meridians), and can be used to treat constipation, vomiting of blood, dysentery and other conditions, and its adverse effects are still not clear. Rhubarb refers to the rhizome of Rhubarbia cuspidata, a plant of the Polygonaceae family, which is stirred with yellow wine and stir-fried to dryness to obtain Rhubarb in wine. After the wine is made, its medicinal properties are a little slower and it can lead the medicine upward, so the wine rhubarb has the efficacy of clearing away heat and fire (removing heat and fire from the body), cathartically attacking the accumulation of stagnation, cooling the blood and removing toxins (referring to the treatment of blood-heat and toxins), and removing blood stasis and opening the menstruation. In clinical practice, it can be paired with Mangnit, to treat Yangming viscera syndrome; with Scutellaria baicalensis, to treat vomiting of blood and epistaxis (nosebleed) caused by blood-heat; and with Gardenia jasminoides, to treat eye-redness and pain caused by upward movement of fire-heat and swollen gums, etc. The adverse effects of this drug are not clear. The adverse reaction of this drug is not clear, patients with weak spleen and stomach should use it with caution, and pregnant women should use it with caution. Patients who need to use the drug, should be guided by a doctor to avoid adverse consequences.