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(Da Dou Huang Juan) Sweet in taste, neutral in nature, non-toxic. It primarily treats damp-bi syndrome (bi-syndrome caused by dampness), tendon spasms, and knee pain. It resolves accumulations in the five zang organs and stomach qi, supplements primordial qi, eliminates toxins, removes black spots, and moistens skin and hair.

Sheng Da Dou (Raw Soybean): Sweet in taste, neutral in nature. Applied externally, it treats carbuncles and swellings; boiled for juice ingestion, it kills "ghost toxins" (metaphorical term for severe or mysterious poisons), alleviates pain, expels water retention, clears heat-bi in the stomach, treats shang zhong (injury to the middle jiao), lin lu (profuse discharge), and lower blood stasis, disperses accumulations in the five zang organs and internal cold, and counteracts Wutou toxicity. Long-term consumption causes heaviness of the body. Stir-fried into powder: Sweet in taste. Treats heat in the stomach, reduces swelling, and eliminates malignancy. It pairs well with Longdan Cao (Gentian Root); combined with Qianhu, Wu Hui, Xing Ren, and Mu Li, it is also effective.

(Xiao Dou) Sweet and sour in taste, neutral and warm in nature, non-toxic. It promotes urination, drains pus and blood from carbuncles and swellings. It treats chills and fever, heat in the center, xiao ke (wasting-thirst syndrome), diarrhea, promotes diuresis, vomiting and regurgitation, and sudden abdominal distension.
Da Dou and Xiao Dou are recorded together, similar to the relationship between Cong Bai and Xie Bai. Using Da Dou as the raw material, sprouting and then drying yields Huang Juan, which is also stir-fried before use; it is essential for those practicing dietary therapy. Boiled Da Dou is highly effective for wen du (warm toxic pathogens) and edema. There is also Bai Da Dou (White Soybean), which is not used in medicine. Xiao Dou has a property of draining body fluids; long-term consumption leads to dryness.
[Ministerial Investigation] *Bie Lu* states: The leaves are named Huo, which stop frequent urination and eliminate irritability and heat.

(Chi) Bitter in taste, cold in nature, non-toxic. It treats headache, chills, and fever due to Shang Han (cold damage), miasma and toxic pathogens, irritability and chest fullness, deficiency-type labor with panting and gasping, and cold pain in both legs. It also kills various toxins related to the fetuses of six domestic animals.
Chi is a common food item. During spring and summer when weather is unharmonious, steamed and fried Chi soaked in wine is excellent for consumption. For summer heat causing irritability and stuffiness, soaking in cold water and drinking 2-3 sheng is recommended. Sun-dry according to instructions, mix with Sesame Oil, steam and sun-dry again, repeating this three times. Then add Zao Jiao (Sichuan Pepper) and Gan Jiang (Dried Ginger) powder, mix well, and consume with meals; this method surpasses modern oil-soaked Chi. Those suffering from jiao ni (foot disease/gout) often apply the residue of wine-soaked Chi to their feet, resulting in recovery. High-quality Chi comes from Xiangyang and Qiantang, fragrant, beautiful, and rich; taking the center part is best.

(Da Mai) Salty in taste, warm and slightly cold in nature, non-toxic. It treats xiao ke (wasting-thirst syndrome), eliminates heat, supplements qi, and harmonizes the middle jiao. It is also said to cause excessive heat and is the leader among the five grains.
Zhi Shi Shi (Guiding Herb): Shi Mi (Honey). It refers to current Da Mai, also known as Mou Mai, resembling Xiao Mai (Wheat) but with thinner husks.
[Ministerial Investigation] Da Mai originates from Guanzhong, specifically Qing Ke Mai (Highland Barley). It resembles Xiao Mai but is larger. Its husk is thick, hence called Da Mai, distinctly unlike Mou Mai. Da Mai Mian (Barley Flour) harmonizes the stomach, quenches thirst, aids digestion, and treats distension.