Qing Wei San

What is Qing Wei San?

Qing Wei San, meaning 'Clear the Stomach Powder,' is a classical Chinese herbal formula first recorded in the 14th-century text Pi Wei Lun (Treatise on the Spleen and Stomach) by Li Dongyuan. It combines five herbs to address what TCM calls 'stomach fire rising' — a pattern of excessive heat in the digestive system that manifests as painful, inflamed conditions in the mouth, gums, and upper stomach. The formula has been used continuously in traditional Chinese medicine for centuries and remains in use today in East Asia and in integrative practices worldwide, though it has not been validated by modern clinical trials.

How does Qing Wei San work?

In traditional practice, the formula is thought to work through a combination of heat-clearing, cooling, and nourishing actions from its five herbs working together. Huang Lian (Coptis) contains berberine, a compound that has demonstrated antibacterial and anti-inflammatory properties in laboratory settings, though whether these effects translate directly to clinical outcomes in this formula is not established. Sheng Di Huang is traditionally used to cool and nourish, and is thought to address underlying dryness and heat, while Mu Dan Pi is believed to contribute additional heat-clearing and blood-cooling properties. Dang Gui is traditionally used to support local circulation and tissue healing, and Sheng Ma is used in traditional practice to guide the formula's action upward toward the mouth and gums.

What forms does Qing Wei San come in?

The traditional preparation is a decoction brewed from raw herbs, which delivers the full spectrum of active compounds. Granule and capsule forms offer greater convenience and are widely available from licensed TCM herbal suppliers. Patent pills are the most accessible form for daily use but may be slightly less potent than a fresh decoction prepared by a practitioner.

Where it comes from:

Qing Wei San was codified by Li Dongyuan (Li Gao), one of the four great physicians of the Jin-Yuan dynasty era, around 1249 CE. It appears in his foundational work Pi Wei Lun, which emphasized the central role of the spleen and stomach in overall health. The formula was designed specifically for stomach-fire patterns causing tooth and gum pain — a use that has remained consistent across seven centuries of Chinese medical practice.

What does Qing Wei San help with?

• Toothache and dental pain: This is the formula's primary classical indication. Practitioners have long used Coptis and Mu Dan Pi for their perceived ability to calm irritation and address bacterial overgrowth in inflamed gum and tooth tissue, though this is based on traditional observation rather than clinical trial evidence. It is traditionally applied for pain described as hot, throbbing, or worsened by warm food or drink.
• Gum inflammation and swollen gums: Swollen, red, or bleeding gums are a hallmark of 'stomach fire rising' in TCM. The formula's herbs are traditionally used to address local inflammation in gum tissue. While laboratory studies have explored berberine's ability to inhibit certain bacteria associated with gum disease, this has not been confirmed in clinical trials of the full formula.
• Mouth sores and oral ulcers: Recurrent mouth ulcers are commonly linked to internal heat or inflammation in Chinese medicine. Qing Wei San is traditionally used to address the underlying pattern thought to drive these sores rather than just treating the ulcer surface. Some of its individual herbs are thought to have wound-supporting and heat-clearing properties, though clinical evidence for the formula as a whole is lacking.
• Burning stomach pain: When stomach discomfort has a hot, burning quality — especially with a preference for cold food or drink — this formula is traditionally indicated. Its cooling herbs are thought to help reduce gastric irritation and support a calmer digestive environment, based on traditional use and observation rather than verified clinical study.
• Acid reflux and stomach irritation: Qing Wei San is sometimes used in traditional practice for acid-related discomfort when it fits the stomach-heat pattern, particularly when there is burning in the upper abdomen or throat. Berberine has been investigated in preliminary research for potential effects on gastric mucosa and Helicobacter pylori, though these findings have not been translated into verified clinical outcomes for this formula specifically.
• Bleeding gums: Bleeding from the gums is interpreted in TCM as heat driving blood out of its normal pathways. Mu Dan Pi and Sheng Di Huang are both traditionally used to cool the blood and are thought to reduce inflammation-associated bleeding in soft tissue, based on longstanding traditional use rather than clinical trial evidence.
• Bad breath from digestive heat: Chronic bad breath rooted in stomach inflammation or bacterial overgrowth is traditionally addressed with formulas that target the digestive source. The formula's herbs, including berberine-containing Coptis, are thought in traditional practice to help reduce the underlying conditions contributing to odor, though this has not been confirmed in clinical studies.
• Dry mouth with heat signs: When dryness in the mouth accompanies heat symptoms — burning sensation, redness, or inflammation — Sheng Di Huang is traditionally considered particularly helpful for its perceived fluid-supporting and heat-cooling properties. This is based on traditional practice and observation, and has not been evaluated in controlled clinical trials.

What can Qing Wei San help prevent?

• Recurrence of stress- or diet-related oral ulcers when used as a short-term course during high-risk periods

Which foods are rich in Qing Wei San?

1. Bitter melon
2. Dandelion greens
3. Watermelon and cucumber
4. Mung beans
5. Peppermint tea

Practical Tips:

Qing Wei San is not found in food directly. To support its effects, emphasize cooling, anti-inflammatory foods: leafy greens, mung beans, watermelon, cucumber, and bitter vegetables. Avoid hot, spicy, fried, and alcohol-rich foods during treatment, as these intensify stomach heat and work directly against the formula's purpose.

What are the side effects of Qing Wei San?

• Loose stools or mild diarrhea, especially with cold or weak digestion
• Stomach cramping or nausea if taken on an empty stomach
• Possible drop in blood sugar in people taking glucose-lowering medications
• Rare allergic reactions to individual herbs (especially Dang Gui in those sensitive to plants in the Apiaceae family)
• Not recommended during pregnancy without practitioner guidance due to Dang Gui's circulation-moving properties

Good to know:

Qing Wei San is considered safe at standard doses when properly prescribed for the right TCM pattern. Its cooling herbs can cause digestive discomfort in people with cold or weak digestion — a common caution with bitter, cooling formulas in Chinese medicine. It is not recommended for long-term unsupervised use.

How much Qing Wei San should you take?

• Recommended daily: Traditional decoction: 6–9g of the full formula per day as a brewed tea. Granule extract: typically 3–6g per day divided into 2–3 doses. Capsule or patent pill: follow product labeling, typically 3–6 capsules 2–3 times daily. Dosing should be confirmed with a licensed TCM practitioner.
• Best time of day: Divided doses work best — take morning and evening with or after meals. For acute toothache or mouth pain, an additional midday dose is common.
• With or without food: Best taken with food or shortly after eating to reduce the chance of digestive upset from the formula's bitter, cooling herbs.
• Time to effect: Acute symptoms (toothache, mouth sores) may respond within 1–3 days. Underlying inflammatory or digestive patterns typically improve over 2–4 weeks of consistent use.
• How long to take it: For acute conditions (toothache, mouth sores), use for 3–7 days or until symptoms resolve. For chronic inflammatory patterns, a course of 2–4 weeks is typical, followed by reassessment with a practitioner. Not intended for indefinite daily use without guidance.