It is used to treat cold and wind chills, fever and vicious cold, rheumatic paralysis, headache without sweating, wind-water swelling, sores and swelling, strong neck and tendons, sore bones, carbuncles and sores, and sore shoulders and back. In modern clinical applications, Qiang Zhi is commonly used to treat common cold, upper respiratory tract infection, wind-cold headache, rheumatoid arthritis, rheumatoid arthritis, osteoarthritis, and various premature contractions. It should be noted that Qiang Zhi is contraindicated in cases of blood deficiency headache and painful bones all over the body with cold and heat, which are internal symptoms. Qiangwu diet: Qiangwu porridge Ingredients: 10 grams of Qiangwu, 100 grams of rice, a little sugar. Directions: 1. Clean Qiang Zhi, put it in a pot, add water and decoct the juice. 2. Add rice and cook the porridge, then add sugar and cook for one or two more boils. Effects: Dispersing cold and relieving symptoms, relieving pain and dampness. Indications: Indicated for fever, headache, body pain, shoulder and arm pain caused by external wind-cold. Qiang Fang Cui Vine Fish Soup Ingredients: 10 grams of Qiang Wu, 10 grams of Fang Feng, 12 grams of Loxodendron, one live fish, onion, ginger, garlic, and appropriate amount of wine. Directions: 1. Wrap Qiang Zhi, Fang Feng and Luo Shi Vine in gauze, put them into a casserole, add 600 ml of water, boil them over high heat and take the juice. 2.Put the fish into the casserole with water, add all kinds of seasonings, and after boiling on high heat, change to low heat and cook for about 20 minutes. 3, add the prepared juice, and cook on low heat. This recipe is a good treatment for rheumatism bone and joint pain.