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Question: Regarding the preparation of decoctions, treating various herbs, minerals, insects, and animal products, what are the rules for water volume (sheng) and processing methods?

Answer: Herbal medicines have roots, stems, branches, leaves, bark, wood, flowers, and fruits. Insects have hairs, wings, skin, shells, heads, feet, tails, and bones. Some require roasting, calcining, or stir-frying; whether to use raw or processed forms is fixed according to specific methods. Following the prescription brings fortune; violating it brings disaster. Some require using the bark but removing the flesh, some require using the flesh but removing the bark, some require roots and stems, and some require flowers and fruits. Process them strictly according to the prescription, ensuring extreme cleanliness, then measure by sheng, he, and liang without inconsistency. Herbs have mutual generation and neutralization relationships, and their potency varies. The Sovereign (Jun), Minister (Chen), Assistant (Zuo), and Envoy (Shi) herbs must coordinate properly. Without extensive knowledge of the meridians, one cannot discern good from bad. If a physician arbitrarily adds or subtracts ingredients based on personal opinion, disregarding dosage proportions, the strong and weak properties of herbs and minerals may conflict within the body, failing to cure the disease and instead causing internal strife. Conflicting herbs and minerals can cause mental confusion, with harm surpassing that of swords and knives. If harmonized correctly, even if the disease is not cured, the five Zang organs will remain peaceful and healthy, and the condition will not worsen. For example, in classic prescriptions, all processing details are noted below the formula. Current prescriptions do not do this; instead, they are detailed in this chapter to avoid redundant notes.

After herbs are selected, processed, roasted, or fried, they should be weighed for use; raw herbs should not be weighed directly.

When using mineral drugs and jade, crush them to the size of rice grains, wrap them in silk gauze, and place them in the decoction or wine.

For Zhongru Shi (Gypsum Stalactitum) and other minerals, grind them in water using a jade pestle for three days and nights, washing and refining until extremely fine.

Silver powder (Yin Qian) should be mixed with Mercury (Shui Yin) to form a paste.

[Mineral name missing], Chi Ni (Red Clay), and similar substances should be fired in fire for half a day until mature and usable, but not overdone. Using unrefined raw forms can rupture the heart and liver.

Pu Xiao (Mirabilite) and Fan Shi (Alumen) should be burned until the liquid evaporates before being used in pills or powders. Mang Xiao (Niter) and Pu Xiao should be dissolved in boiling water, filtered, and then reheated for two or three boils until completely melted.

When using Dan Sha (Cinnabar) and Xiong Huang (Realgar) in decoctions, grind them into fine powder and add to the decoction just before administration, stirring well.

Whole items used in decoctions, such as Gan Zao (Dried Jujube) and Zhi Zi (Gardenia Fruit), should be torn apart. Small-seeded items like Shan Zhu Yu (Cornus Fruit), Wu Wei Zi (Schisandra Fruit), Rui He (Buckthorn Seed), and Jue Ming Zi (Cassia Seed) should be crushed. Fine flower seeds like Xuan Fu Hua (Inula Flower), Ju Hua (Chrysanthemum Flower), Di Fu Zi (Kochia Fruit), and Kui Zi (Sunflower Seed) should be used whole. Grains like rice, wheat, and beans should also be used whole.

Ju Pi (Tangerine Peel), Wu Zhu Yu (Evodia Fruit), and Dou (Soybean) do not need to be chewed or crushed when added to decoctions.

Fruit kernels should have their tips and double-kernels removed, rubbed in warm water to remove skins, and then sliced. Zhi Zi (Gardenia) should be peeled. Pu Huang (Typha Pollen) should be added after the decoction is finished.

Mai Men Dong (Ophiopogon Tuber) and Sheng Jiang (Fresh Ginger) should be sliced for decoctions. They can be pounded three times and squeezed three times to extract juice, which is added to the finished decoction after filtering, then boiled for five or six more turns according to the specified volume. Alternatively, slice thinly and use directly.

Mai Men Dong should be kept slightly moist, and the core removed.

Ma Huang (Ephedra) should have its nodes removed, separately boiled for two or three turns to skim off the foam, then replenished with water to the original volume before adding other herbs; otherwise, it causes irritability. Slice Ma Huang into cun lengths; Xiao Cao (Lithospermum) and Qu Mai (Dianthus) into five fen lengths; Xi Xin (Asarum) and Bai Qian (Cynanchum) into three fen lengths. For pastes, finely chop.

Niu Xi (Achyranthes Root) and Shi Hu (Dendrobium Stem) should be crushed for decoctions or wine infusions. For pills or powders, Shi Hu should be beaten thoroughly with a mallet before pounding in a mortar; otherwise, it will not break down. This applies similarly to wine infusions.

Gui Zhi (Cinnamon Twig), Hou Po (Magnolia Bark), Du Zhong (Eucommia Bark), Qin Pi (Ash Bark), and Mu Lan (Magnolia Flower) should have the outer soft, rough layer shaved off, using only the inner fragrant part. Fu Ling (Poria) and Zhu Ling (Polyporus) should have their black skins removed. Mu Dan Pi (Moutan Bark), Ba Ji Tian (Morinda Root), Yuan Zhi (Polygala Root), and Ye Ge (Millettia Root) should be crushed and de-core-ated. Zi Wan (Aster Root) should be washed free of soil and dried before weighing. Xie Bai (Allium Macrostemon Bulb) and Cong Bai (Scallion White) should have green parts removed. Mang Cao (Rhamnus Leaf), Shi Nan (Pyrrosia Leaf), Yin Yu (Hypericum Stem), and Ze Lan (Lycopus Herb) should have large branches removed, using only leaves and tender stems. Gui Jiu (Podophyllum Rhizome) and Huang Lian (Coptis Rhizome) should have root hairs removed. Shi Wei (Pyrrosia Leaf) should have hairs wiped off. Xin Yi (Magnolia Bud) should have hairs and cores removed. Shu Jiao (Sichuan Pepper) should have closed pods and eyes removed. Da Zao (Jujube) and Wu Mei (Mume Fruit) should have pits removed. When using Gui Jiu...

For Fu Ling (Poria) and Shao Yao (Peony Root), white varieties are needed for tonifying formulas, and red varieties for purging formulas.

Tu Si Zi (Cuscuta Seed) should be washed in warm water to remove sand and soil, drained, soaked in warm wine overnight, drained again, sun-dried until slightly white, and then pounded. Undissolved parts should be soaked in wine for three to five days, dried, and pounded until fully broken down.

Gan Cao (Licorice Root), Hou Po (Magnolia Bark), Zhi Shi (Immature Bitter Orange), Shi Nan (Pyrrosia Leaf), Yin Yu (Hypericum Stem), Li Lu (Veratrum Rhizome), and Zao Jiao (Gleditsia Fruit) should be stir-fried. Zhi Shi should have its pith removed, Li Lu its head removed, and Zao Jiao its skin and seeds removed.

Jiao Shi (Sichuan Pepper) should be lightly stir-fried until "sweating" to enhance potency.

Tian Xiong (Aconite Lateral Root), Fu Zi (Prepared Aconite Child Root), Wu Tou (Aconite Mother Root), Wu Hui (Aconite Beak), and Ce Zi (Aconite Side Root) should be ash-roasted until slightly cracked, then the black skin removed before weighing. Only Jiang Fu Tang (Ginger and Aconite Decoction) and pastes/wines use them raw, still requiring skin removal and slicing into seven or eight pieces.

Ban Xia (Pinellia Tuber) should be washed in hot water to remove slipperiness (ten washings and four breaks recommended), then weighed for decoctions. For pastes, wines, pills, or powders, ash-roast it.

Ba Dou (Croton Seed) should have its skin, heart, and membrane removed, and stir-fried until purple. Tao Ren (Peach Seed), Xing Ren (Apricot Seed), Ting Li (Lepidium Seed), and Hu Ma (Sesame Seed), along with other oily herbs, should be stir-fried until yellow-black, pounded separately into a paste-like consistency. Check with fingers for a smooth, fine texture. Add gradually to the prepared powder in the mortar, grinding until dispersed, then sieve through fine silk. Return to the mortar and pound hundreds of times. Even if raw usage is allowed in decoctions/pastes, they must be crushed.

Mai Ya (Barley Sprout), Qu (Medicated Leaven), Da Dou Huang Juan (Soybean Sprout), Ze Lan (Lycopus Herb), and Wu Yi (Chromolaena Fruit) should be lightly stir-fried. Gan Qi (Dry Lacquer) should be fried until smoke stops. Wu Mei (Mume Fruit) for pills/powders should be roasted. Shu Ai (Mugwort Floss) should be stir-fried, finely torn, and pounded with other herbs into a fine powder; unsifted parts should be mixed into the powder.

Feathers, teeth, claws, hooves, turtle/shellfish shells, pangolin scales, deer antler, snake shed skin, etc., should be roasted. Snake shed skin should be lightly roasted.

Insects like Ban Mao (Mylabris) should have legs and wings removed and lightly fried. Sang Piao Xiao (Mantis Egg Case) should be broken and roasted. Mu Li (Oyster Shell) should be fried until yellow. Jiang Can (Silkworm) and Feng Fang (Honeycomb) should be lightly stir-fried.

She Xiang (Musk), Xi Jiao (Rhinoceros Horn - substitute Buffalo Horn), Lu Jiao (Deer Antler), Ling Yang Jiao (Antelope Horn), and Niu Huang (Calculus Bovis) used in decoctions should be ground to powder and added just before administration, stirred well.

Glue used in pills/powders should be roasted until bubbling and dry throughout before pounding; re-roast any unbubbled parts. For stopping diarrhea decoctions, use raw without roasting. E Jiao (Donkey-Hide Glue) in decoctions should be added to the strained liquid and boiled for two or three turns until melted.

Honey should be heated to skim off foam until slightly yellow, ensuring pills last longer. The amount of foaming depends on honey quality; thickening is beneficial for pills.

Beeswax in pills should be melted and mixed with a little honey before combining with herbs.

Yi Tang (Maltose) in decoctions should be added after the decoction is finished. Wine in decoctions should be added near the end of cooking.

Herbs suitable for pills, powders, decoctions, wine infusion, or pastes vary by nature; some suit multiple forms, others are unsuitable for decoctions/wines. Unsuitable ones are listed below:

Dan Sha (Cinnabar) (cooked for decoction), Ci Huang (Orpiment), Yun Mu (Muscovite), Yang Qi Shi (Actinolite) (wine), Fan Shi (Alumen) (wine), Liu Huang (Sulfur) (wine), Zhong Ru Shi (Gypsum Stalactitum) (wine), Kong Gong Nie (Pyrite) (wine), [Missing Mineral] (wine), Yin Qian (Silver Powder), Bai E (Kaolin), Tong Jing Bi (Bronze Mirror Nose), Hu Fen (Lead Carbonate), Qian Dan (Lead Tetroxide), Lu Xian (Halite) (wine), Duan Shi (Calcined Iron Ore) (wine), Li Hui (Ash). Seventeen mineral types.

Ye Ge (Millettia Root), Ye Lang Du (Stellera Root), Du Gong (Unknown Toxic Herb), Gui Jiu (Podophyllum), Mang Cao (Rhamnus), Shuo Dao (Polygonatum) (wine), Ba Dou (Croton), Zhi Zhu (Daphne) (wine), Zao Jiao (Gleditsia) (wine), Jun Gui (Cinnamon Twig), Wei Ling Xian (Smilax Root), Wei Xian (Unknown Herb) (wine), Bai Ji (Bletilla Rhizome), Mu Meng (Unknown Herb), Fei Lian (Carduus), She Xian (Hydrophyllum), Zhan Si (Unknown Herb), Xin Yi (Magnolia Bud), Shi Nan (Pyrrosia) (wine), Lian Shi (Chinaberry), Hu Zhang (Polygonum Cuspidatum) (wine single soak), Hu Zhang (Aconite Root), Xu Gen (Polygonum Root), Yang Tao (Unknown Herb) (wine), Ma Bo (Hemp Flower), Ku Hu (Bitter Gourd), Gua Di (Melon Seed), Zhi Li (Dried Persimmon), Ye Lang Ba Zi (Unknown Herb) (wine), Yun Shi (Indigofera), Huai Zi (Locust Seed) (wine), Di Fu Zi (Kochia), She Chuang Zi (Cnidium) (wine), Qing Xiang Zi (Celosia Seed), Chong Wei Zi (Leonurus Seed), Wang Bu Liu Xing (Vaccaria Seed), Xi Meng Zi (Unknown Seed), Tu Si Zi (Cuscuta Seed) (wine). Forty-eight plant types.

Feng Zi (Bee Larva), Mi La (Beeswax), Bai Ma Jing (White Horse Penis), Gou Yin (Dog Genital), Que Luan (Sparrow Egg), Ji Zi (Chicken Egg), Xiong Que (Male Magpie), Fu Yi (Bat), Shu Fu (Woodlouse), Chu Ji (Tooth-billed Bird), Ying Huo (Firefly), Jiang Can (Silkworm), Wu Gong (Centipede), Xi Yi (Lizard), Ban Mao (Mylabris), Yuan Qing (Blister Beetle), Ting Chang (Ground Beetle), She Dan (Snake Gall), Meng Chong (Horsefly), Fei Lian (Cockroach), Lou Gu (Mole Cricket), Ma Dao (Leech), Zhe Kui (Earthworm), Ha Ma (Toad) Skin Raw Mouse, Sheng Gui (Live Turtle) (wine), Wo Niu (Snail), Various Birds/Beasts (wine), Fish/Insect Fat, Bone Marrow, Gall/Blood, Excrement/Urine. Twenty-nine animal/insect types.

Ancient weights had zhu and liang but no fen. Currently, ten mustard seeds equal one zhu, six zhu equal one fen, four fen equal one liang, and sixteen liang equal one jin. This is the Shen Nong scale. Wu people used two liang as one standard liang; Sui people used three liang as one standard liang. Now, four fen equals one standard liang. "Equal parts" in prescriptions refers to pills/powders where quantities vary by severity; three or five ingredients are weighed equally. "Several fen/liang" in pills/powders indicates relative proportions, not absolute limits. For example, taking three fang cun bi daily requires several liang of medicine. "Dao gui" is one-tenth of a fang cun bi, equivalent to a sophora seed size. "Fang cun bi" is a square-inch scoop filled level. "Qian bi" uses a large coin to scoop powder. "Half qian bi" scoops one side. "Five qian bi" uses the character 'five' on a Wuzhu coin to scoop. One cuo equals four dao gui; ten cuo equal one shao; two shao equal one he. For volumetric measurement (sheng), use a vessel with an upper diameter of one cun, lower diameter of six fen, and depth of eight fen. Fill loosely without pressing. Modern practitioners rarely use this.

Pill sizes: "Fine hemp" refers to sesame seeds. "Mustard/millet" follows similar sizing. Sixteen mustard seeds equal one soybean. "Hemp seed" refers to modern hemp seed, equal to three fine hemp seeds. "Hu bean" refers to green speckled beans, equal to two large hemp seeds. "Small bean" refers to adzuki beans, equal to three large hemp seeds. "Large bean" equals two small beans. "Wutong seed" equals two large beans. One fang cun bi of powder mixed with honey makes ten wutong-sized pills. "Bullet pill" or "egg yolk" size equals ten wutong seeds.

For Ba Dou count: Remove heart/skin, weigh. One fen equals sixteen seeds. For Fu Zi/Wu Tou count: Remove skin, half liang equals one seed. For Zhi Shi count: Remove pith, one fen equals two seeds. For Ju Pi count: One fen equals three seeds. For Da Zao count: Three seeds equal one liang. For Gan Jiang (Dried Ginger) count: Half liang is standard (Ben Cao says one liang). For volumetric measures: Washed, one sheng of certain herbs weighs five liang. Pepper one sheng = three liang. Wu Zhu Yu one sheng = five liang. Tu Si Zi one sheng = nine liang. [Missing] one sheng = four liang. She Chuang Zi one sheng = three and a half liang. Di Fu Zi one sheng = four liang. Seeds measured by sheng vary in density; use level sheng as standard.

For Gui (Cinnamon) one chi: After peeling, half liang is standard. Gan Cao (Licorice) one chi: Two liang is standard. One bundle of grass: Three liang. One handful: Two liang.

One jin of Honey equals seven he. One jin of Pig Fat equals one sheng two he.

Old prescriptions mention "Fu Ju" (chewing/crushing). This meant pounding to soybean size and blowing away dust, which is impractical due to uneven particle size affecting weight. Now, finely slice to approximate Fu Ju texture for uniform mixing. "Mo Zhi" means pounding and sieving according to method.

For pills/powders, slice and dry before pounding. Some herbs are pounded separately, others together, per prescription. Moist herbs like Tian Men Dong (Ophiopogon) and Gan Di Huang (Rehmannia) should be sliced, dried, pounded separately until fragmented, torn fine, and dried again. In rainy weather, use mild heat to dry, cool slightly, then pound. Wet herbs lose weight when dried; increase dosage accordingly. Decoctions/wines do not require this adjustment.

Sieve pill powder with heavy, fine silk for better binding in honey pills. Sieve herbal powders with light, loose silk for wine administration to prevent clumping. Mineral powders use fine silk.

After sieving, return powder to mortar and pound hundreds of times until color and texture are uniform.

Boiling decoctions: Use fresh well water ("Jing Hua Shui"), clean, precise volumes. Use low heat to maintain slight boil. Ratio: roughly 20 liang herb to one dou water, yielding four sheng. Strain residue. For purgative decoctions (raw effect), use less water to yield more juice. For tonic decoctions (cooked effect), use more water to yield less juice. Monitor carefully. Strain through new cloth with two people using a wooden rod, settling sediment. Cover subsequent doses with paper to retain qi. Warm copper vessels in hot water before serving, avoiding condensation.

Wine infusion: Slice herbs finely, store in raw silk bags, seal in wine. Infuse according to season (duration varies). Filter when potent enough; do not wait for wine to be exhausted. Residue can be dried, pounded, and re-infused or taken as powder.

Residue from Jian Zhong or Shen Li tonic decoctions: Combine two doses, add water, boil dry. Drinking this equals one dose of new medicine. Poor patients should utilize this. Dry residue first.

Making pastes: Soak in vinegar (Ku Jiu) until saturated, minimal liquid, sealed tightly. "Zui shi" means one full day (dawn to dawn) or overnight. Boiling paste: "Three up, three down" – bring to boil, let settle, repeat to release medicinal properties. Heat shallots until ends are slightly brown; Bai Zhi/Aconite until slightly yellow. Use December pig fat (best), keep away from water. Strain through new cloth. Edible paste residue can be boiled in wine; topical paste residue can be applied to lesions to maximize efficacy.

Minerals like Xiong Huang (Realgar) and Dan Sha (Cinnabar) in pastes: Grind separately to flour fineness, add after straining paste, stir vigorously until solidified to prevent settling. Mercury and Hu Fen (Lead Carbonate) should be ground into the solidified paste.

Pounding herbs: Burn incense, sweep clean, no noise/chatter. Use children to pound for fineness. Thousands of strikes are ideal.

Mixing major tonics like Shen Qi Shu Yu Wan, Five Minerals Musk Pill, Jin Ya San, Da Jiu Jian Gao: Avoid women, children, postpartum women, mourners, chronic patients, disabled persons, and animals during preparation. Strictly observe. Minor decoctions like Xu Ming Tang and Ma Huang Tang are exempt.

Modern rural practices: Hiring market laborers to pound herbs often leads to improper methods. Hard-to-pound herbs like Shi Hu and Tu Si Zi are neglected or discarded by hired workers to save effort. Dust and impurities contaminate herbs during coarse sieving. Public tasting/smelling destroys aromatic essence, rendering herbs useless as rotten wood. Improper administration leads to deficiency and blame on physicians. This is not the physician's fault but results from poor intent and execution. Reflect carefully.