This recipe originated centuries ago, from monks of the Buddhist Shaolin temple where this traditional recipe was manufactured from 36 different herbs. Dit Da Jow literally means "fall hit wine". Chinese rice wine was added to herbs in a clay vase. The vase was then sealed off and buried in the ground for months or even years. It was assumed that the longer the spices were soaked in the alcohol, the more powerful the Dit Da Jow would become. A kind of body elixir for kung fu practitioners, used to heal external damage such as bruises or sore muscles. There are indeed several types of Dit Da Jow recipes, most of which are considered a "secret formula" that were passed both orally and in writing within the traditional Chinese martial art from master to disciple.

 

Dit Da Jow liquid is very popular among kung fu practitioners. In China, it is very common that each master mixes his own formulas. The different aromatic herbs he uses, stimulate blood circulation, reduce swelling, pain and speeds up the healing process in case of fractures and inflammation. It is also known as a liquid pain reliever that turns out to be useful in reducing pain associated with arthritis and rheumatism. Dit Da Jow can be used to cool off or to warm up, depending on the formula and application. It can only be used externally.

Dit Da Jow is also used as a support for training in the iron palm, iron body and iron bridge.