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To digest food, strengthen the spleen, replenish qi, and improve appetite.
Ren Shen (Ginseng Radix), Suo Sha (Amomi Fructus Rotundus), Xiang Fu Zi (Cyperi Rhizoma, stir-fried, remove hairs), San Leng (Sparganii Rhizoma), E Zhu (Curcumae Rhizoma, baked), Qing Pi (Citri Reticulatae Pericarpium Viride), Chen Pi (Citri Reticulatae Pericarpium), Shen Qu (Massa Medicata Fermentata, stir-fried), Mai Ya (Hordei Fructus Germinatus, stir-fried).
Grind the above herbs into a fine powder. Use rice paste made from Jing Mi (Oryza Sativa) as a binder to form pills the size of Sophora seeds. Take 30 pills per dose. Administer with rice water on an empty stomach; administering with salt water is also acceptable.

To promote digestion of food stagnation, regulate qi, strengthen yang, and stop frequent urination.
Ding Xiang (Caryophylli Flos), Mu Xiang (Aucklandiae Radix), Guan Gui (Cinnamomi Cortex), Hui Xiang (Foeniculi Fructus) (each 3 qian), Gan Jiang (Zingiberis Rhizoma Recens), Cang Zhu (Atractylodis Rhizoma, peel removed, stir-fried) (each 0.5 liang).
Grind the above herbs into a fine powder. Use vinegar paste as a binder to form pills the size of Sophora seeds. Take 50-70 pills per dose. Administer with good wine before meals.

This formula was commonly taken by Zhenren Xing He Pu. It calms the mind, guides qi, resolves alcohol and food stagnation, and benefits the spleen and stomach. It can be taken by both the elderly and children. Chew several pieces after breakfast in the early morning to calm the mind and strengthen the body. This formula was bestowed upon Lu Shen Gong, and Liu Sili kept it secret, naming it "Yan Nian Cao" (Longevity Grass).
Shang Deng Bai Yan Hua (White Salt Flower, top grade) (5 liang, must be leached and boiled again, required to be snow-white), Xin Bo Shang Hui Xiang (Fresh Imported Fennel Fruit) (4 liang), Qing Pi (Citri Reticulatae Pericarpium Viride) (1 jin, soaked in hot water for three days, change water until the bitter taste is completely gone, then remove the outer skin, cut into pieces the size of fingernails, then remove seeds), Gan Cao (Licorice Root) (6 liang, honey-fried, crushed, and weighed).
Use one dou of sweet water, add the herbs together into a silver pot, and simmer. Stir constantly to prevent sticking to the bottom. Store in a sealed container to prevent loss of aroma. When the water has evaporated, take out the residue and stir-fry slowly over low heat until dry, ensuring no burnt smell. Select one diligent and careful person to manage this process exclusively. Remove the Gan Cao and Hui Xiang, keeping only the processed Qing Pi. If discomfort arises from consuming raw/cold foods or fruits/vegetables, chew several pieces; once qi flows freely, there will be no harm. Taking one or two pieces regularly is excellent. Because it is particularly suitable for the elderly, Xing He Pu named it "Yan Nian Cao," and Liu Sili also referred to it as such.

In cases where bitter, cold, or cooling agents are consumed, leading to vomiting before eating in the morning, or vomiting upon smelling food, and loss of appetite:
Use Shan Yao (Dioscoreae Rhizoma). Crush into pieces the size of small beans. Stir-fry half until cooked in a silver or ceramic vessel, and use the other half raw. Grind both into a powder. At any time, mix 2 qian with rice water and take orally.