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Rehmanniae Radix (Dihuang)
The raw form is sweet and cold, entering the Kidney channel. It cools blood and tonifies Yin. After processing into cooked Rehmanniae Radix (Shudi), it becomes warm and rich, nourishing the primal Qi, filling essence, and benefiting marrow. Fine Shengdi (fine dried Rehmannia root) is soft and fine, harmonizing Ying (nutritive) blood; in external conditions, it can nourish Yin without being cloying. Fresh Shengdi (fresh Rehmannia root) disperses blood due to its fresh nature; although it strongly nourishes Water to control Fire, it is particularly effective in clearing Stomach heat. (Rehmannia from Huaiqing Prefecture is of the best quality; it is now cultivated in places like Henei, Henan. The root is four or five cun long, red on the outside and yellow inside, possessing the upright Qi of Earth, resembling a carrot in shape. When dried, it becomes dry and black. The Shengdi used today has already undergone processing by "Bing Fire" [heat processing], so its cold property has retreated. Its function of nourishing Yin and benefiting blood is neither too cold nor cloying, truly being a superior grade. Fine Shengdi refers to the small side branches; while its functions are similar, it lacks the cloying and stagnant nature, possessing a mobile and unblocking mechanism. Therefore, it is used for all types of pox, rashes, sores, and ulcers. Shengdi that has not been steamed or sun-dried is what is now called Fresh Shengdi. It is yellow in color, sweet in taste, and cold in nature, specifically entering the Spleen and Stomach channels. It disperses blood and clears heat. It is very suitable for cases where pathogenic heat interferes with the Ying level and Stomach Yin is exhausted. Cooked Rehmanniae Radix (Shudi) is Shengdi steamed and sun-dried until thoroughly cooked. It is black as lacquer and tastes sweet like malt syrup. Its nature changes from cold to warm, naturally entering only the Kidney organ. It fills essence and tonifies blood, serving as the premier herb for supporting the lower Yuan. However, it should not be used by those with Spleen deficiency and dampness.)

Ophiopogonis Radix (Maidong)
It nourishes Stomach Yin and possesses soft and slippery properties. It treats coughs caused by Lung Metal being damaged by dryness, moistens the Lung organ, and combines bitter and sweet flavors to treat the blazing fire of excessive heat in the Upper Jiao. If mixed with Cinnabar (Chensha), palpitations and restlessness can be settled. If stir-fried and cooked together with rice grains, its cold and bitter nature can be eliminated. It can unblock milk stasis, but must be contraindicated in cases of loose stools. (Ophiopogon grows in valleys, clustering in fertile soil. Its leaves resemble chives, and its roots resemble linked pearls, with more than ten per plant. The heart center should be removed before use. It is sweet, bitter, and cold, specifically entering the Lung and Stomach channels. Because it is soft, moist, and juicy, it is most capable of nourishing Yin and retreating fever. However, cold and moistening herbs are only applicable for patients with insufficient Yin fluids in the Lung and Stomach accompanied by pathogenic heat. For those with Yang deficiency and excess cold, or loose stools and excess dampness, they are especially contraindicated. Some use it with the heart center retained because the heart resembles human meridians; the more than ten roots on one plant are all connected through, taking advantage of its ability to penetrate and connect meridians. Therefore, it is used in Shengmai San because it can replenish the fluids within the vessels.)