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Treats deficiency consumption with exogenous heat, emaciation of muscles, lassitude of the four limbs, five-center vexation and heat (vexation and heat in the palms, soles, and chest), dryness of the mouth and throat, flushed cheeks, palpitations (Xin Song), night sweats, stagnation in the chest and hypochondrium, decreased appetite with excessive thirst, coughing up thick and sticky phlegm, and occasional expectoration of pus and blood.

Tianmendong (Asparagi Radix, heart removed, 30 liang) Banxia (Pinelliae Rhizoma, washed seven times with decoction, processed with ginger juice) Zhiimu (Anemarrhenae Rhizoma) Sangbaipi (Mori Cortex, chopped, stir-fried) Chishao Yao (Paeoniae Radix Rubra) Sheng Gan Dihuang (Rehmanniae Radix, raw and dried)

Grind the above herbs into coarse powder. For each dose, take two large qian (approx. 6-9g depending on historical standard, here kept as 'two large qian'), add one zhan (approx. 200ml) of water, decoct until reduced to seven-tenths, strain off the dregs, and take warm after meals.

Primarily treats the five labors and seven injuries, counterflow of qi (Ke Ni Shang Qi), cold cough, clears the voice, brightens the eyes and benefits essence, calms the five zang organs, unblocks the hundred joints, tonifies qi and deficiency damage, treats weakness and cold pain of the legs, exhaustion of the lower jiao, and strengthens yin. Long-term use prolongs life and longevity, improves complexion, and enhances beauty.

Zhongru (Gypsum Silicosum / Stalactite, quantity unrestricted)

Select Zhongru from Shaozhou. Regardless of thickness, only those that are clear, clean, and lustrous are suitable for refining; yellow and red varieties must not be used. There is no limit on quantity for refining. Place the Zhongru in a gold or silver vessel, then submerge this vessel in a large cauldron filled with water. Boil gently, maintaining a state resembling "fish-eye" bubbles. Add water as it evaporates. If the Zhongru is thin, three days and nights suffice; if it is thick, dense, and tubular, boil for seven days and nights until the color turns yellow-white, indicating it is cooked. If there is doubt about whether it is fully cooked, continue boiling; ten days is optimal. After boiling, remove the gold or silver bowl. Discard the turbid yellow water from the cauldron used for boiling the Zhongru; do not allow anyone to consume it, as ingestion will damage the throat, injure the liver and lungs, cause headache, and lead to persistent diarrhea. Those who ingest it by mistake can be cured by eating pork. After discarding this yellow water, add fresh clear water and boil again as before for about half a day, then remove. When the water remains clear and unchanged, stop; the Zhongru is now non-toxic. Then, grind it in a porcelain mortar using a jade pestle with water. The mortar and pestle should be enclosed in a white fine silk bag with a slightly long opening to facilitate movement and ventilation. Stir daily with added water to ensure uniformity, ensuring the pestle does not touch the bottom of the mortar. Seal the silk bag tightly, mark it personally, and prevent others from opening it to avoid dust contamination and theft during grinding. When the mixture feels dry and astringent, the water is exhausted; add more water, maintaining a consistency like thin rice wash. Fine particles float on top, while coarse ones sink at the bottom. Grind around the edges of the mortar and pestle to ensure uniformity. Open and stir once or twice daily to mix thoroughly, avoiding contact between the pestle and the mortar walls, to achieve even refinement. After four to five days of grinding, when the texture resembles milk, check by rubbing: if it appears like the secretion of bookworms (white fish grease), it is complete. It should naturally be bright and white. Wash it with water; if it does not dissolve and fall away with the water, it is fully refined. If it falls away upon contact with water, it is incomplete and requires further grinding until it no longer dissolves. After completion, clarify and sun-dry the sediment. Take half a liang per dose, divided into three servings, mixed with warm wine and taken on an empty stomach. Adjust dosage according to the severity of the condition. It can also be compounded into Zhongru Pills or Powders.