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Shao Yao (Radix Paeoniae Rubra/Alba) has a bitter and neutral taste. Bitterness enters the blood level, thus it is a medicine for the blood aspect; bitterness directs downward and drains, thus the *Shennong Bencao Jing* (Divine Farmer's Materia Medica) states it governs abdominal pain caused by pathogenic factors, eliminates blood bi (obstruction), and breaks up firm accumulations along with cold-heat patterns. Due to its breaking and draining nature, the *Taiyin Chapter* of the *Shanghan Lun* (Treatise on Cold Damage) says: In Taiyin disease, if the pulse is weak and the patient continues to have spontaneous loose stools, if Da Huang (Rhubarb Root and Rhizome) or Shao Yao are indicated, their dosages should be reduced, because the patient's Stomach Qi is weak and easily disturbed. Nowadays, people generally claim that Shao Yao primarily acts through sour astringency, unaware of its purgative function similar to Da Huang. Yuan Ru stated: Shao Yao is a Grade II herb in Shennong's classification. The *Bencao Jing* records its taste as bitter and neutral; later authors added "sour," but in reality, it does not possess a sour taste. (Lu Ziyu said: There is a type of Chi Shao Yao (Red Peony Root) sold in markets, the rootstock of which plant is unknown. Pediatricians and surgeons use it frequently. This custom has persisted without scrutiny, causing significant harm.)

Mu Dan Pi (Cortex Moutan Radicis) is red in color, with an acrid and cold taste, belonging to the blood level medicines. It is named "Mu" (Male) because it grows from the root rather than seeds. It is Yang within Yin, and its nature ascends. Its acrid flavor allows it to disperse wind-stroke, cold-heat pathogenic factors, and eliminate fixed masses and blood stasis; its cold nature cools the blood, thus governing spasms and convulsive epilepsy. For bone-steaming tidal fever, carbuncles, sores, and ulcers, Mu Dan Pi is a key herb. However, for hematemesis (vomiting blood) or epistaxis (nosebleed), it is highly unsuitable due to its ascending nature. Yuan Ru stated: It is suitable for epistaxis caused by wind-cold, but strictly contraindicated for cases of yin deficiency fire flaming upward.

Generally, the roots of herbs and trees have an ascending nature, while the tips, branches, and fruits have a descending nature; this is the principle of things. When Gua Lou (Trichosanthes Fruit) spreads and bears fruit, the starch in the root dissipates. The fruit is yellow-red, and the seeds are white and moist. With a bitter and cold taste, Tian Hua Fen (Trichosanthes Root) can open yin fluids to nourish the Heart and Lungs upwards, while Gua Lou Shi (Trichosanthes Fruit) guides the Qi of the Heart and Lungs downward. Thus, the *Bencao Jing* indicates it treats chest bi (obstruction). Yuan Ru stated: Substances such as Su Zi (Perilla Seed), Luo Bo Zi (Radish Seed), Bai Jie Zi (Mustard Seed), and Yun Tai Zi (Rapeseed) all have descending properties, which is what is meant by "when ascent reaches its limit, it turns to descent."

Wheat (Mai) grows in spring and matures in summer, receiving the Qi of Wood and Fire, thus it is the grain corresponding to the Liver. Sprouting generates芽 (sprouts) that can penetrate and diffuse Wood Qi, thereby regulating and transforming Spleen Earth, allowing it to digest grains and solids. The classics state: After food Qi enters the Stomach, essence is dispersed to the Liver and overflows into the sinews. Indigestion leading to regurgitation or dysphagia often results from Liver Qi stagnation and anger. In treating these conditions, I double the dosage of Mai Ya (Sprouted Hordeum Fructus) in formulas regulating the Spleen and Stomach, often achieving immediate results. Physicians typically only know how to promote digestion but fail to understand the need to soothe the Liver. Yu Shi stated: This logic can be extended to Gu Ya (Sprouted Rice), Shu Ya (Sprouted Millet), and Da Dou Huang Juan (Fermented Soybean).