Abstract

Tiger Bone Medicinal Liquor was once one of the most popular health tonics in Taiwanese society until the 1990s, when it was officially banned due to the rise of international wildlife conservation movements. The production of tiger bone liquor can be traced back to the Jin Dynasty in the 4th century, as documented in the Zhou hou bei ji fang (肘後備急方). This historical document also noted the efficacy of tiger bone liquor in treating rheumatism and bone pain. Subsequent pharmacological texts, such as the Compendium of Materia Medica (本草綱目), further influenced the traditional Chinese medicine practice involving tiger bones. This article explores the historical background of tiger bones within the context of animal history and Chinese herbal medicine. It analyzes the production, manufacturing, and consumer culture of tiger bone liquor in Taiwan during the Japanese colonial era and the post-war period. It is worth noting that Taiwan does not have native tigers, so the raw materials for the tiger bones had to be imported. The Taiwan Tobacco and Liquor Corporation imported tiger bones from countries such as Thailand and Indonesia as raw materials from the 1960s to the 1980s, and various tiger bone products were available on the market. In the 1990s, wildlife conservation groups in the United States accused Taiwan of engaging in the tiger bone trade. Under pressure from U.S. trade sanctions, the Taiwan Department of Health formulated regulations governing the use of tiger bones domestically. This article also delves into the controversies between post-war Taiwanese society’s practices of traditional Chinese medicine and animal conservation.

Keywords: tiger bone, medicinal liquor, traditional Chinese medicine, Taiwan, wildlife conservation