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(For Wu Earth, its primary qi is balanced; its secondary qi varies in warmth, coolness, cold, and heat, manifesting through the Stomach. For Ji Earth, its primary taste is salty; its secondary tastes vary in pungent, sweet, salty, and bitter, manifesting through the Spleen.)

Ren Shen (Ginseng Radix): Qi is warm, taste is sweet with a slight bitterness. The qi and taste are both thin; it floats and ascends, belonging to Yang containing slight Yin. It is non-toxic. [Li Dongyuan] Ren Shen, being sweet and warm, can tonify the Yuan Qi of the Lung. When Lung Qi is prosperous, the Qi of the other four Zang organs becomes prosperous as well; Essence is naturally generated, and the physical form naturally flourishes, because the Lung governs all Qi. Zhang Zhongjing stated: For patients who, after sweating, present with fever, blood loss, deep and slow pulse, or diarrhea with cool body and faint pulse indicating blood deficiency, Ren Shen should be added. Ancients believed that in cases of blood depletion, one should tonify Qi, largely because blood cannot generate itself but requires herbs that generate Yang Qi to do so. When Yang generates, Yin grows, and blood becomes prosperous. If only blood-tonifying herbs are used alone, blood cannot be produced. *Su Wen* states: Without Yang, Yin cannot be generated; without Yin, Yang cannot be transformed. Therefore, for Qi deficiency, Ren Shen must be used; for blood deficiency, Ren Shen is also required. *Ben Cao Shi Ji* states: "Tonification can remove weakness"; Ren Shen and mutton belong to this category. Generally, Ren Shen tonifies Qi, while mutton tonifies Form; Form and Qi represent the images of "non-being" and "being." [Li Gao] When used raw, Ren Shen has a cold Qi; when cooked, it has a warm Qi. Sweet taste tonifies Yang; slight bitterness tonifies Yin. Qi governs the generation of all things, rooted in Heaven; Taste governs the completion of all things, rooted in Earth. The generation of Qi and Taste reflects the creation of Yin and Yang. Coolness is the clear and austere Qi of high autumn, belonging to the Yin of Heaven, with a nature that lowers temperature; Warmth is the generating Qi of early spring, belonging to the Yang of Heaven, with a nature that ascends. Sweetness is the taste transformed by damp Earth, belonging to the Yang of Earth, with a floating nature; slight bitterness is the taste generated by Fire producing Earth, belonging to the Yin of Earth, with a sinking nature. Ren Shen's Qi and Taste are both thin. Thin Qi, when raw, sinks; when cooked, ascends. Thin Taste, when raw, ascends; when cooked, sinks. For diseases of Earth deficiency with Fire hyperactivity, raw Ren Shen is suitable due to its cool and thin Qi, which clears Fire and tonifies Earth; this purely utilizes its Qi. For Spleen deficiency and Lungs' timidity, cooked Ren Shen is suitable due to its sweet and warm Taste, which tonifies Earth and generates Metal; this purely utilizes its Taste. Li Dongyuan held that when Ministerial Fire invades the Spleen, causing fever and irritability, rapid breathing and wheezing, headache and thirst, and a floating and large pulse, Huang Bai (Phellodendri Cortex) is used to assist Ren Shen. Sun Simiao treated summer-heat damaging Yuan Qi, where excessive sweating leads to flaccidity syndrome, using Sheng Mai San to clear Heat-Fire and rescue Metal and Water. Ren Shen's sweet and cold nature serves as the Sovereign herb to clear Fire and tonify Yuan Qi; Mai Men Dong (Ophiopogonis Radix), bitter, sweet, and cold, serves as the Minister to clear Metal and nourish the water source; Wu Wei Zi (Schisandrae Fructus), sour and warm, serves as the Assistant to generate Kidney fluids and consolidate dissipating Qi; the Envoy harmonizes. These all tonify the True Qi of the Heavenly Origin, not Heat-Fire. In my treatment of Shang Han and warm diseases mismanaged by quacks using improper sweating or purging methods, leading to critical conditions on the verge of death, I use 1-2 liang of Ren Shen decocted with童子小便 (Child's Urine), cooled with ice water, administered immediately to revive the patient. Remove the rootlet, chop finely, and prepare.

Zhu (Atractylodes Rhizome - Bai Zhu/Cang Zhu): Qi is warm, taste is sweet. It belongs to Yin containing Yang; it can ascend and descend. It enters the Foot Taiyin and Yangming channels, Hand Taiyin and Yangming channels, and the Taiyang channel. [Li Dongyuan] *Ben Jing* mentions Zhu without distinguishing between Cang Zhu and Bai Zhu. Cang Zhu possesses a vigorous ascending Qi that removes dampness and stabilizes the Lower Taiyin, preventing pathogenic factors from invading the Spleen. Because it is soaked in rice water and stir-fried over fire, it induces sweating, unlike Bai Zhu which stops sweating. Users must not substitute one for the other due to this difference in inducing vs. stopping sweat. Their other therapeutic indications are the same. [Wang Jiegu] Cang Zhu and Bai Zhu have similar indications, but Cang Zhu is heavier in Qi and denser in substance. To remove upper dampness and induce sweating, its efficacy is greatest; to tonify the Middle Jiao and remove Spleen-Stomach dampness, its strength is less than Bai Zhu. Cang Zhu is required for abdominal tightness. Bai Zhu removes dampness, benefits dryness, harmonizes the Middle, tonifies Qi, benefits the waist and knees, resolves blood stasis, and clears Stomach heat. [Wang Jiegu] Bai Zhu has nine functions: 1. Warms the Middle; 2. Removes dampness from the Spleen and Stomach; 3. Clears Stomach heat; 4. Strengthens the Spleen and Stomach and promotes appetite; 5. Harmonizes the Stomach and generates fluids; 6. Stops muscle heat; 7. Treats limb fatigue, lethargy, inability to open eyes, and anorexia; 8. Stops thirst; 9. Calms the fetus. For Middle Jiao dampness preventing downward flow and diarrhea, Bai Zhu is essential to expel water and benefit the Spleen. Only Bai Zhu can remove dampness; only Zhi Shi (Aurantii Fructus Immaturus) can resolve stagnation. Thus, in Zhi Zhu Wan, Bai Zhu is the Sovereign herb, crushed and sifted through gauze.

Dang Gui (Angelicae Sinensis Radix): Qi is warm, taste is sweet and pungent. The Qi and Taste are light, belonging to Yang containing slight Yin. It is non-toxic. It enters the Hand Shaoyin, Foot Taiyin, and Jueyin channels. It harmonizes and tonifies blood. The tail breaks blood; the body harmonizes blood. [Wang Jiegu] Dang Gui has three uses: 1. It is the principal herb for the Heart channel; 2. It harmonizes blood; 3. It treats conditions worsening at night. Whenever blood pathology occurs, Dang Gui must be used. Blood stagnation causes pain. Dang Gui's sweet and warm nature harmonizes blood; its pungent and warm nature disperses internal cold; its bitter and warm nature assists the Heart in dispersing cold, ensuring Qi and Blood return to their proper locations. [Zhang Yuansu] Dang Gui enters the Hand Shaoyin because the Heart generates blood; it enters the Foot Taiyin because the Spleen envelops blood; it enters the Foot Jueyin because the Liver stores blood. The head breaks blood; the body nourishes blood; the tail moves blood. Used whole with Ren Shen and Huang Qi, it tonifies Qi and generates blood; used with Qian Niu (Pharbitidis Semen) and Da Huang (Rhei Radix et Rhizoma), it moves Qi and tonifies blood; used with Gui Zhi (Cinnamomi Ramulus), Fu Zi (Aconiti Lateralis Radix Praeparata), and Zhu Yu (Evodiae Fructus), it becomes hot; used with Da Huang and Mang Xiao (Natrii Sulfas), it becomes cold. Practitioners must understand the determination of Assistants and Envoys. Wine-steamed, it treats headaches; all pains belong to Wood, so blood herbs are primary. [Processing] Process with wine, bake dry, sun-dry, remove rootlets, chop finely, and prepare.

Sheng Di Huang (Rehmanniae Radix): Qi is cold, taste is sweet with slight bitterness. The taste is dense, the Qi is thin, belonging to Yin containing Yang. It is non-toxic. It enters the Hand Taiyang and Shaoyin channels. [Li Dongyuan] It cools blood, tonifies blood, and tonifies Kidney Water. For True Yin deficiency, Qian Yi used it with Tong Cao (Tetrapanacis Medulla) to clear Bing Fire (Heart Fire) and guide redness out. It treats blood heat in various channels accompanying other herbs. It also treats hematuria and rectal bleeding. Included in Si Wu Tang (Four Substances Decoction); suitable for deficient patients with much heat. [Dai Yuanli] For conditions of Yin deficiency and Yang excess, where Ministerial Fire blazes and attacks the Yin position, gradually consuming Yin to create deficiency-fire syndromes, Rehmannia-type herbs are suitable to nourish Yin and retreat Yang. The *Ben Jing* refers to Gan Di Huang (Dried Rehmannia), whether air-dried, sun-dried, or baked. What modern pharmacies call Sheng Di Huang is actually this. Hence, *Ben Cao* states fresh is superior. To achieve cooling blood and retreating heat effects, freshly dug fresh roots crushed for juice are necessary for miraculous results. Crush before use; avoid iron vessels. Lai Fu Zi (Radish).

Gan Cao (Licorice Root): Qi is neutral, taste is sweet. Qi is thin, taste is dense; it ascends and floats, belonging to Yang. It enters the Foot Taiyin and Jueyin channels. [Li Dongyuan] For Yang deficiency, tonify with sweet taste. Sweet-warm can clear great heat. Raw Gan Cao has neutral Qi, tonifies Spleen and Stomach insufficiency, and greatly clears Heart Fire. Roasted Gan Cao has warm Qi, tonifies San Jiao Yuan Qi, disperses exterior cold, removes pathogenic heat, relieves sore throat, moderates upright Qi, and nourishes Yin blood. For Heart Fire invading the Spleen causing abdominal urgency/pain and abdominal wall contraction, double the dose. Its nature relaxes tension and harmonizes other herbs to prevent conflict. Hot herbs become moderated by it; cold herbs become moderated by it; mixed cold and hot herbs achieve balance with it. [Zhang Yuansu] The five flavors act: Bitter drains, Pungent disperses, Sour astringes, Saline softens, Sweet ascends and releases. But *Ben Cao* says Gan Cao descends Qi. Why? Sweet taste contains ascent/descent and floating/sinking, up/down, outside/inside, harmony/moderation, tonification/draining. It embodies the central way. Zhang Zhongjing uses Gan Cao in Fu Zi Li Zhong Tang to fear rebellion upward, and in Tiao Wei Cheng Qi Tang to fear rapid purgation; both intend moderation. Xiao Chai Hu Tang contains cold Chai Hu/Huang Qin and warm Ren Shen/Ban Xia; Gan Cao is used for harmonization. Jian Zhong Tang uses Gan Cao to tonify the Middle and relax Spleen urgency. Feng Sui Dan uses Gan Cao to relax Kidney urgency and generate Yuan Qi, intending sweet tonification. Also said: Sweet causes fullness; those with fullness should avoid sweet. Sweet moderation obstructs Qi, unsuitable for fullness. For non-fullness, roasted Gan Cao tonifies; for fullness, raw Gan Cao drains. It guides herbs to the site of fullness. Sweet enters the Spleen, returning to its preference, reflecting ascent/descent/floating/sinking principles. Classics state: Tonify with sweet, drain with sweet, moderate with sweet. Correct. Use roasted for tonifying the Middle; use raw for clearing Fire.

Wei Yu (Polygonati Odorati Rhizoma / Yuzhu): Qi is neutral, taste is sweet, non-toxic. Can ascend and descend, Yang containing Yin. Treats wind-stroke with sudden heat, immobility, foot tendon knotting, flesh nodules, various deficiencies, heart/abdominal qi stagnation, deficiency heat, damp toxin, lower back pain, epidemic chills/fever, removes deficiency consumption and guest heat, headache and restlessness. Adding it yields good results. [Li Dongyuan] Moistens Lungs, clears heat. [Su Song] Wei Yu is neutral, sweet, soft, moist, and edible. Thus, Zhu Gong's *Huo Ren Shu* treats wind-warmth with spontaneous sweating, heaviness, and difficulty speaking using Wei Yu Tang with Wei Yu as the Sovereign herb. I often use it for deficiency consumption, chills/fever, malaria, and all deficiency syndromes as a substitute for Ren Shen. Not cold nor dry, it has great special merit, going beyond just removing wind-heat and damp toxins, a point unexplored by ancients. It resembles Huang Jing (Polygonati Rhizoma) and Gou Gen (Glechomae Herba). Wei Yu has whisk-like hairs on nodes, spotted stems, and small yellow dots at leaf tips. Harvest, scrape node skin with bamboo knife, wash clean, soak in honey water overnight, steam, and bake dry.

Da Zao (Jujube Fruit): Qi is neutral, taste is sweet, non-toxic. Heavy vapor and dense taste, belonging to Yang. Warmth tonifies insufficiency; sweetness moderates Yin blood. [Cheng Wuji] For pathogens in Ying and Wei, pungent and sweet resolve them; thus Ginger and Jujube harmonize Ying and Wei, generating the ascending Qi of the Spleen and Stomach. Zhang Zhongjing uses Da Zao to treat Ben Tun (Rushing Pig Syndrome) to nourish Spleen Earth and calm Kidney Qi; he uses Shi Zao Tang for fluid retention and hypochondriac pain to benefit Earth and overcome Water. [Su Song] *Su Wen* states dates are the fruit of the Spleen, suitable for Spleen disease. In treating illness and harmonizing medicines, dates are Spleen channel blood-level herbs. Frequent eating without cause causes worms and dental damage. Wang Haogu noted: Avoid sweet if full; sweet causes fullness. Thus, Zhang Zhongjian reduces maltose and dates in Jian Zhong Tang when epigastric palpitation exists, similar to Gan Cao; this is correct usage. [Tao Hongjing] Daoist formulas consider dates excellent food. Skin benefits flesh, pulp tonifies deficiency; hence, they are split for decoctions.

Jing Mi (Oryza Sativa Germ / Rice): Qi is neutral, taste is sweet and slightly bitter, non-toxic. There are early, middle, and late harvests; late white rice is first. Newly harvested moves Qi; stored for years causes disease. Jiangnan people store fire-rice until spring milling to eat, avoiding disease. It benefits warming the Middle, tonifying Qi, and supplementing the Lower Origin. [Zhang Yuansu] *Ben Cao* experts say it benefits Spleen and Stomach. Why does Bai Hu Tang use it to enter the Lung? Because Yangming is the Stomach channel, color is white (West), so it enters the Lung. However, treating Yangming channel means treating the Stomach. White color, sweet taste, cold nature; enters Hand Taiyin. Also, Tao Hua Tang for Shaoyin syndrome uses it to tonify upright Qi with sweetness. Zhu Ye Shi Gao Tang uses it to benefit insufficiency with sweetness.

Shi Mi (Honey): Qi is neutral, taste is sweet, non-toxic. [Su Song] Bees gather nectar from non-toxic flowers to brew honey via transformation, exemplifying "rotten giving birth to miracle." Its medicinal functions are five: Clearing heat, tonifying the Middle, detoxifying, moistening dryness, and relieving pain. Raw is cold-natured, clearing heat; cooked is warm-natured, tonifying the Middle; sweet and peaceful, detoxifying; soft and moist, moisturizing dryness; mild action relieves urgency, stopping pain from heart/abdominal/muscle sores; harmonizing achieves centrality, harmonizing hundred herbs, functioning like Gan Cao. Zhang Zhongjing's Mi Jian Dao Fa (Honey Suppository Method) for Yangming constipation is a timeless divine prescription.

Jiao Yi (Malt Sugar): Qi is warm, taste is sweet, non-toxic. Enters the Taiyin channel. [Cheng Wuji] Spleen desires relaxation; eat sweet to relax it. Jiao Yi's sweetness relaxes the Middle. [Zhang Yuansu] Jiao Yi is a Qi-level herb for the Spleen channel. Sweetness tonifies Spleen insufficiency. Kou Zongshi said: Excessive intake agitates Spleen Qi and aids Stomach Fire.

E Jiao (Donkey-Hide Gelatin): Qi is neutral, taste is sweet, non-toxic. Light vapor and thin taste, floating and ascending, Yang. Enters Hand Shaoyin, Foot Shaoyin, and Jueyin channels. Beneficial with fire processing. Cang Qi said: All gelatins treat wind and stop diarrhea, but donkey-hide gelatin is best for wind. [Kou Zongshi] Donkey-hide gelatin extraction aims to disperse externally from the skin. Using black color relates to Water controlling Heat-induced Wind, similar to Black Snake, Crow, Black Chicken. [Su Song] E Jiao's main function is tonifying blood and fluids, thus clearing Lungs, benefiting Yin, and treating various syndromes. Chen Ziming said: Use Cow-hide gelatin for tonifying deficiency; use Donkey-hide gelatin for dispelling wind. Cheng Shi said: For Yin insufficiency, tonify with taste; E Jiao's sweetness tonifies Yin blood. Yang Shi said: For wheezing/cough, regardless of Lung deficiency/excess or purging/warming needs, use E Jiao to calm and moisten Lungs. Its nature is peaceful, a key Lung herb. Chop to bean size, or stir-fry with Ge Fen (Clay), Bran, or Ash until bubbling, powder. Or melt in decoction/wine per formula.

Ban Xia (Pinelliae Rhizoma): Qi is neutral, taste is pungent, toxic. Raw is slightly cold, cooked is warm. Raw induces vomiting; cooked induces purgation. Qi and taste are thin, sinking and descending, Yin containing Yang. Pungent dense, bitter light, Yang containing Yin. Enters Hand Yangming, Taiyin, and Shaoyin channels. Treats cold phlegm and cough from cold exposure/cold drinks injuring Lungs; greatly harmonizes Stomach Qi, removes Stomach cold, promotes eating, treats Taiyin Phlegm-Jue Headache, indispensable for this. [Cheng Wuji] Pungent disperses and moistens. Ban Xia's pungency disperses rebellious Qi, stagnant Qi, relieves irritability/vomiting, produces voice, moves water Qi, and moistens Kidney dryness. [Zhang Yuansu] Classics state: Kidney governs five fluids transforming into five dampnesses: entering self as saliva, Liver as tears, Heart as sweat, Spleen as phlegm, Lungs as nasal discharge. With phlegm is Su (cough); without phlegm is Ke (cough). Phlegm arises from cough moving Spleen dampness. Ban Xia drains the branch of phlegm, not the root. Draining the root involves draining the Kidney. Ke is formless; Tan is formed. Formless requires moistening; formed requires drying. Thus, it flows and moistens/dries. Popularly calling Ban Xia a Lung herb is incorrect. Stopping vomiting relates to Foot Yangming; removing phlegm relates to Foot Taiyin. Chai Hu is its Envoy, used in Xiao Chai Hu Tang. Though stopping vomiting, it assists Chai Hu/Huang Qin in treating alternating chills/fever, relating to Foot Shaoyang and Yangming. Wash thoroughly to remove slipperiness, chop finely. Contraindicated in blood syndromes and thirst due to drying fluids. Contraindicated in pregnancy; safe with Sheng Jiang (Fresh Ginger).

Xing Ren (Armeniacae Semen Amarum / Apricot Seed): Qi is warm, taste is sweet and bitter, cold and lubricating, slightly toxic. [Wang Jiegu] Qi thin, taste dense, turbid and heavy, descending, Yin. Enters Hand Taiyin channel. Three uses: Moistens Lungs, eliminates food stagnation, disperses stagnant Qi. [Li Dongyuan] Xing Ren resolves knots, moistens dryness, removes wind-heat cough from Lungs. Xing Ren lowers wheezing, treating Qi issues; Tao Ren (Persicae Semen) treats mania, treating Blood issues. Both treat constipation, distinguishing Qi and Blood. Daytime difficulty implies Yang Qi movement; nighttime difficulty implies Yin Blood movement. Thus, for deficient constipation, do not purge excessively. Floating pulse indicates Qi; use Xing Ren + Chen Pi (Citri Reticulatae Pericarpium). Sinking pulse indicates Blood; use Tao Ren + Chen Pi. Hand Yangming and Hand Taiyin are exterior-interior. Ben Gate governs passage; Po Gate governs closure; they are Qi channels, so Chen Pi assists. [Zhang Yuorsu] Zhang Zhongjing's Ma Huang Tang and Wang Chaofeng's treatment of cold injury with asthmatic reversal both use Xing Ren to move Qi, drain Lungs, and release muscles. [Processing] Soak in water, remove skin and tips, stir-fry with bran, pound fine.

Tao Ren (Persicae Semen / Peach Kernel): Qi is neutral, taste is bitter, sweet, pungent, non-toxic. [Li Dongyuan] Tao Ren is bitter-heavy, sweet-light, Qi thin, taste dense, sinking and descending, Yin containing Yang, Foot/Hand Jueyin Blood-level herb. Bitter drains stagnant blood; sweet generates new blood; thus used for breaking coagulated blood. Four functions: 1. Treats Heat entering Blood Chamber; 2. Drains abdominal stagnant blood; 3. Removes skin blood-heat and dry itching; 4. Moves condensed blood in skin. [Cheng Wuji] Liver is the source of blood; blood accumulation makes Liver Qi dry. Liver suffers urgency; eat sweet to moderate it. Tao Ren's sweetness moderates Liver, disperses blood. Thus, Zhang Zhongjing's Di Dang Tang uses it for Shang Han after 8-9 days with blood stasis, fever/manic behavior, lower abdominal fullness/pain, normal urination. Also for missed sweating, deep heat toxicity, hematemesis, blood-binding chest oppression, irritability/delirium. Used with Meng Chong (Blister Beetle), Shui Zhi (Leech), Da Huang. [Processing] For moving blood, keep skin/tips; for moistening/drying blood, remove skin/tips. Stir-fry with bran, crush fine.

Ma Zi Ren (Cannabis Fructus / Hemp Seed): Qi is neutral, taste is sweet, non-toxic. Hand Yangming, Foot Taiyin herb. Yangming syndrome with much sweat, Stomach heat, difficult stool—all are dry; thus used for unblocking and moistening. Kou Zongshi said: Hemp seeds are hard to shell. Wrap in cloth, soak in boiling water until cool, hang in well overnight (avoid touching water), sun-dry on new tile next day, shell, winnow. Seeds stored in ground beforehand are poisonous if eaten.

Ji Zi Huang (Chicken Egg Yolk): Qi is warm, taste is sweet, non-toxic. *Ben Cao* states: For Yin insufficiency, tonify with blood. For throat ulcers, take one egg, remove yolk, pour vinegar into shell, add Ban Xia to vinegar, place shell on knife ring, simmer gently, strain, sip slowly. Also treats fire-heat sores, epilepsy/spasms. Egg white corresponds to muscle/skin/hair; yolk to viscera. White represents Heaven; yolk represents Earth; thus distinctions of Yin/Yang, Exterior/Interior, Qi/Blood exist.

Gan Lan Shui (Gently Rolling Water): Water Qi is neutral, taste is sweet, non-toxic. After Shang Han sweating, sub-umbilical palpitations threatening Ben Tun are treated by Fu Ling Gui Zhi Gan Cao Da Zao Tang. Decoct using Gan Lan Shui, stirred vigorously until powerless, to avoid assisting Kidney Qi. Yu Bo said: Gan Lan Shui is sweet, warm, and soft-natured, thus used for cooking Shang Han Yin syndromes.

Liao Shui (Rainwater): Rainwater collected after prolonged rain. Taken for its extreme flowing nature, moving without stagnation, not aiding dampness.

Jiang Shui (Sour Rice Water): Qi slightly warm, taste sweet and sour, non-toxic. Sour rice water. Or fermented millet drink. Harmonizes Middle, guides Qi, promotes harmony, strengthens power, opens passages, stimulates appetite, relieves vexation, removes sleepiness. Danyang said: Jiang Shui is cool-natured and agile, thus relieving vexation/thirst and resolving stagnation. Jiang Shui stops thirst due to sourness; resolves stagnation due to grain flavor change. Similar to Shen Qu (Medicated Leaven) and Mai Ya (Malt) digesting food, not merely due to cool/agile nature.