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Since you do not believe in my herbs, why did you ask me to come?" Reluctantly, the patient's family purchased one dose of medicine and instructed me to decoct it into two bowls of soup, to be taken in two divided doses. However, the fever intensified, leading the family to suspect that the prescription was inappropriate for the syndrome.

I said, "This is not due to an inappropriate prescription, but rather because the dosage is too light to overcome the disease." I then instructed them to combine two doses into one, decoct it into a large bowl of soup, and drink it slowly while warm. After some time, sweating occurred and bowel movements were unblocked, and the illness seemed to vanish.

(Attachment: An Examination of the Morphology of Ren Shen)
There are various types of Ren Shen (Ginseng Radix et Rhizoma). The Ren Shen used in ancient times, as stated in medical formularies, originated from Shangdang, which corresponds to the current Dang Shen (Codonopsis Radix). According to an examination of the *Shennong Bencao Jing* (Divine Farmer's Materia Medica), Ren Shen has a sweet taste, and bitterness is never mentioned. Currently, Dang Shen tastes sweet, whereas Liaoren Shen (Liaoning Ginseng) is sweet with a slight bitterness. Therefore, the ancient Ren Shen was undoubtedly what we now call Dang Shen. However, although the nature of Dang Shen is not as hot as that of Liaoren Shen, its nature is truly warm and not cool. This misconception arises because the *Shennong Bencao Jing* describes it as slightly cold. Later generations who firmly believed in this text assumed that Ren Shen is indeed slightly cold. Even when interpreting the use of Ren Shen in ancient prescriptions, they based their explanations on the notion of slight coldness, showing great respect for the classic. Nevertheless, no one in ancient times believed in and revered the *Shennong Bencao Jing* more than Tao Hongjing. In his work *Mingyi Bielu* (Record of Famous Physicians), written to supplement the *Shennong Bencao Jing*, he stated that Ren Shen can treat coldness in the intestines and stomach. This indicates that he did not follow the *Shennong Bencao Jing*'s classification of Ren Shen as slightly cold. Thus, one may suspect that due to the passage of time, there might be errors or corruptions in the characters and sentences of ancient classics. Living in the present era, we should seek truth from facts and innovate upon the past. Let us experiment with Dang Shen: if used in equal proportions with Xuan Shen (Scrophulariae Radix), it neutralizes the cooling or heating properties, allowing us to infer its warming power (this refers to Tai Dang Shen; Lu Dang Shen has slightly less warming power). Furthermore, there is a type of ginseng in Liaodong that is distinct from Liaoren Shen in species. Because its morphology and taste are identical to Dang Shen, the herbal trade calls it Dong Dang Shen (Eastern Codonopsis), and its efficacy is also the same as Dang Shen. As for Liaoren Shen, its tonifying power and warming heat are double those of Dang Shen, and its nature is roughly similar to Dang Shen. Japanese sources state that excessive consumption can cause cerebral congestion, indicating that its nature is tonifying and ascending. Medical formularies state that Ren Shen not only tonifies Qi, but when assisted by blood-tonifying herbs, it is also effective in tonifying Blood. I, however, believe that when assisted by cooling and moistening herbs, it can tonify both Qi and Blood. This is because by moderating its heat, Yin fluids are not consumed, and abundant Qi naturally generates Blood. Regarding the statement in the *Shennong Bencao Jing* that it primarily tonifies the five Zang organs, calms the spirit, stabilizes the Hun and Po, stops palpitations, eliminates pathogenic factors, brightens the eyes, opens the mind, and enhances intelligence, these effects are all due to sufficient Qi and Blood nourishing the Zang organs and limbs, thereby producing various benefits.