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(Renshen / Ginseng Root) Sweet, warm, slightly bitter. Greatly tonifies the primordial Qi of the Lung. Its nature primarily governs Qi; it can tonify any Zang-Fu organ that possesses Qi. It generates Yin and Blood while draining deficient Fire. For those who do not tolerate Renshen (Ginseng Root), Shan Zha (Hawthorn Fruit) can resolve the discomfort, as one tonifies Qi while the other breaks Qi. Note: Authentic Lao Shan Renshen is extremely rare nowadays. Only Xing Tiao Shen (a specific grade/type of Ginseng Root) is available; its nature and flavor are similar to Renshen but its efficacy is very weak. Produced in Guandong, regardless of size, those with complete roots and rough white skin are superior, followed by those with half-skin. If the skin color is slightly yellow, although rough, it is difficult to distinguish; those with reddish-ripe hues are often counterfeit and should not be used. Xiu Tiao Shen has very weak efficacy, but its action moves horizontally through the arms; it is effective for weakness in the fingers and arms. Shen Xu (Ginseng Rootlets) is similar to Xiu Tiao Shen but even weaker. Shen Lu (Ginseng Stem) can induce vomiting of phlegm and saliva. It can replace Gou Ti (Melon Seed) for deficiency patients, yet it also tonifies Qi, so it is rarely seen to completely expel phlegm.

(Mouton / Sheep Meat) The aroma and flavor are slightly similar to Renshen, but the nature is warmer. Initially, it seems to provide strength, but after a few days, this effect disappears. Wild Mouton is unavailable; cultivated ones are better if larger. Dong Yang Shen (Korean Ginseng): Wild varieties have white skin, resembling Xi Yang Shen (American Ginseng) in shape, but their color, aroma, and flavor are indistinguishable from Renshen; however, their nature is slightly cool. Currently, most are cultivated; they resemble Renshen in shape but are warm in nature, reportedly due to the use of Sulfur during cultivation. If used to replace Dang Shen (Codonopsis Root), it is relatively light and clear, but it cannot replace Renshen.

(Dazao / Jujube Fruit) Sweet, neutral. Tonifies Qi and Blood, moistens and calms the Five Zang organs, benefits the Spleen and Stomach, moistens the Heart and Lungs, fills Essence and Marrow, assists sinews and bones, and dispels Wind-Dampness.

(Mouton / Sheep Meat) Sweet, warm. Tonifies the Middle and supplements Qi, nourishes Spleen Earth, moistens the Heart and Lungs, regulates Ying and Wei, unblocks the Nine Orifices, assists the Twelve Meridians, harmonizes various herbs. It is suitable for patients with Spleen disorders. When added to tonic formulas alongside Sheng Jiang (Fresh Ginger), it can stimulate the ascending Qi of the Spleen and Stomach. It is not suitable for Wind diseases or Phlegm diseases. Hong Zao (Red Date/Jujube) has similar functions but slightly weaker efficacy. Nan Zao (Southern Jujube) is not used in medicine. Raw Zao is sweet and pungent; excessive consumption causes Cold and Heat symptoms.

(Xiaomai / Wheat Grain) Sweet, warm. Tonifies deficiency and nourishes Qi, helps thicken the intestines and stomach. Aged wheat from the North is good; new wheat is hot. Wheat from the South tends to stagnate Qi and assist Damp-Heat.

(Yang Zhi / Sheep Fat) Sweet, warm. Tonifies the Middle, strengthens the Five Zang organs, unblocks vessels, and supplements Qi and strength.

(Mouton / Sheep Meat) Sweet, hot. Belongs to Fire. Tonifies deficiency-wasting conditions, supplements Qi and strength, opens the appetite, strengthens the Yang pathway, and can trigger chronic diseases and sores. Yang Bao (Stone in Sheep's Abdomen/Gallstone), formed in the sheep's abdomen, treats Fan Wei (Regurgitation). Yang Jiao (Sheep Horn) brightens the eyes and kills parasites. Raw Yang Xue (Sheep Blood) treats Xue Yun (Blood Syncope) and resolves all toxins.