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Jinhuang cream is a traditional Chinese medicine (TCM) topical preparation primarily used for the treatment of diabetic foot infections. It is a classic TCM surgical formulation derived from Jinhuang powder, containing a multi-herb combination that typically includes *Rheum palmatum* (Rhubarb), *Phellodendron chinense* (Yellow cypress), *Citrus reticulata* (Tangerine peel), and *Glycyrrhiza uralensis* (Licorice). Pharmacologically, it is described as having heat-clearing, detoxifying, and blood-circulation-promoting properties. Modern studies suggest it reduces leukocyte and neutrophil infiltration and decreases vascular permeability, providing anti-inflammatory and anti-swelling effects. It is currently being evaluated by Longhua Hospital Shanghai University of Traditional Chinese Medicine in clinical trials for Wagner grade II–IV diabetic foot infections, often as part of an integrated TCM and Western medicine regimen.
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