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(Gu Ya, Sprouted Grain) It is sweet in flavor and warm in nature. It stimulates the spleen and promotes appetite. Whether used raw or stir-fried, it aids digestion and harmonizes the middle jiao. (Gu Ya has a sweet flavor and warm nature. Although its primary function is to aid digestion, within this digestive action, it can stimulate the spleen and open the stomach, promoting food intake and harmonizing the middle jiao. It differs from Mai Ya (Sprouted Barley), which specializes in breaking down stagnation, as Gu Ya does not possess the ability to break blood stasis and guide out turbidity.)

(Jiu, Alcohol) It travels through the meridians and wards off wind-cold. With bitter, sweet, and pungent flavors, excessive consumption leads to internal heat accumulation. It unblocks blood vessels and strengthens the heart spirit. Its qi is vigorous and fierce, good at dispelling sorrow. (Jiu is brewed from glutinous rice and yeast. There are many varieties with different tastes. It possesses a toxic and potent nature, with ascending and dispersing capabilities. Drinking in moderation can indeed travel through the meridians, ward off wind-cold, strengthen the spirit, and invigorate blood. However, overdrinking depletes qi and blood, promotes dampness, and generates phlegm. Even after the alcohol dissipates, the dregs accumulate day by day, remaining in the stomach, sticky and indigestible, gradually reducing food intake, causing the spleen and stomach to weaken daily, often resulting in conditions like Yige (dysphagia) and Fanwei (regurgitation). As for Shaojiu (Baijiu/High-proof liquor), its nature is extremely pungent and hot. Used to disperse cold and open depression, it yields quick results. Although it lacks the harm of promoting dampness and generating phlegm, its toxic and potent nature is even more severe than that of regular wine.)

(Cu, Vinegar) It excels in astringency, is sour in flavor, warm in nature, and non-toxic. Applied externally, it treats carbuncles and resolves accumulations. It embodies the ability to disperse when astringency reaches its extreme. It stops vertigo and secures uterine bleeding, possessing a method to restore stability in critical situations. (Cu, also known as Ku Jiu (Bitter Wine), can be made from rice or wheat. It is sour with a slight bitterness and warm in nature. It enters the Liver meridian and has an astringent effect. However, when astringency reaches its extreme, it transforms into dispersion. Therefore, internally, to break masses and resolve accumulations, vinegar frying is used; externally, for treating carbuncles and swelling in poultices, vinegar mixing is used. Both practices hold deep significance. Perhaps when one wishes to attack or disperse pathogens, one must first astringe them, causing the pathogen to gather so that subsequent attack and dispersion are more effective. This is another method. In summary, use its astringent property when astringency is needed, and its dispersing property when dispersion is needed. The subtlety lies in the practitioner's application.)

(Yingsu Qiao, Poppy Shell) It stops diarrhea and dysentery to secure essence. When the Kidney is deficient and emaciated, astringency and涩 (astringency) are required. It arrests sweating and epistaxis, and calms coughs. For Lung depletion and dispersion, sour and warm properties are relied upon. (Yingsu Qiao has a sour and astringent flavor. Its nature is described as either warm or cold. Ultimately, since sour and astringent belong to Yin, it should be considered slightly cold. Therefore, it is often used after honey-roasting. It enters the Lung, Large Intestine, Liver, and Kidney meridians, functioning primarily through astringency. However, if astringency is too tight, it easily causes vomiting and regurgitation. In cases of cough, diarrhea, dysentery, seminal emission, or sliding, if there is pathogenic fire, it must absolutely not be used.)