Golden Water
In the laboratory, Jiang Hao was brewing traditional Chinese medicine. Drop by drop, the medicinal liquid flowed into a beaker. Once he had collected enough, he picked it up and added three more medicinal solutions in varying doses.
After using a machine to purify it, he obtained an entirely new medicine. He diluted it with distilled water—one beaker of medicine was enough to make a whole bucket—then added an appropriate amount of royal jelly. In the end, he got a golden-yellow liquid.
He poured a beaker from the bucket and examined it closely before his eyes. It looked quite beautiful. Jiang Hao smiled. "It should be done." He raised it to his lips and took a sip. It tasted pretty good—sweet, with a light fragrance, much like a beverage. Then Jiang Hao drained the beaker in one gulp.
This was what Jiang Hao had created: a health drink. Its main effects were enhancing the body's natural immunity, strengthening resistance to illness, balancing yin and yang, warming yang and nourishing the kidneys, reinforcing the body's foundation and improving physical constitution, delaying cellular aging, and fighting aging to prolong life.
It could also improve and regulate endocrine imbalances, promote normal skin metabolism, nourish the skin and resist cellular lipid oxidation, eliminate dullness, dark spots, and wrinkles, and provide nutrients that left the skin supple and elastic.
This health drink also had protective and relieving effects for coronary heart disease and hypertension. It could fight colds and fatigue, making it an excellent health product for the elderly and physically weak.
It was practically a miracle drug that cured everything, wasn't it?
Because the liquid was golden in color and had such powerful effects, Jiang Hao eventually named it "Golden Water."
Jiang Hao was not exaggerating. This health product truly had those