Library

Tonifies the Kidney. Salty and warm in nature. (Kou Zongshi stated: Children should not consume it excessively. Raw consumption is difficult to digest, while cooked consumption may stagnate Qi. It can resolve the gamey odor of mutton.)

It possesses the ability to dry dampness and disperse, having both tonifying and purgative effects, capable of ascending and descending. The pungent flavor can disperse, the bitter flavor can dry dampness and purge, and the warm nature can tonify and harmonize. When combined with tonifying herbs, it tonifies; when combined with purgative herbs, it purges; when combined with ascending herbs, it ascends; when combined with descending herbs, it descends. It is a herb that acts on the Qi level of the Spleen and Lung meridians (The Spleen is the mother of Qi, and the Lung is the bellows of Qi. Whenever tonifying or astringent herbs are used, Chenpi must be added as an assistant to facilitate Qi movement). It regulates the Middle Jiao, relieves chest fullness, guides out stagnation, and eliminates phlegm (The general principle for treating Phlegm focuses on strengthening the Spleen and smoothing Qi. Jiegu said: Chenpi and Zhike facilitate Qi movement, and once Qi flows smoothly, Phlegm naturally subsides). It promotes diuresis, breaks up masses, unblocks the Five Viscera, and treats various diseases, all due to its merit in regulating Qi and drying dampness (The human body relies primarily on Qi; when Qi is smooth and dampness is removed, myriad diseases dissipate. The *Jin Gui Yao Lue* states: It can resolve fish poison and food poisoning). Excessive or long-term consumption damages the body's Original Qi. When included in tonifying formulas, the white pith is retained; when included in formulas for descending Qi and eliminating phlegm, the white pith is removed (The *Sheng Ji Zong Lu* states: If the white pith is not removed, it generates Phlegm instead).

When the white pith is removed, it is called Juhong, which additionally dispels cold and releases the exterior (The peel can disperse pathogens from the skin). The seeds treat hernia pain. The leaves disperse mastitis (All parts can enter the Jueyin meridian, circulate Liver Qi, reduce swelling, and dissipate toxicity. For cold pain in the lower back and kidneys, roasted Juhé taken with wine is effective. The *Shi Ji* states: 'Xuan' (Dispersing) can remove obstruction, exemplified by Shengjiang and Jupi. The *Bo Zhai Bian* records: A person forced to overeat experienced persistent chest fullness after meals, resisting all treatments. Accidentally, a family member prepared a Jupi soup, which tasted pleasant. After drinking it for several days, while sitting in the hall, he felt something drop in his chest, stared blankly, sweated profusely, was greatly alarmed, and was helped home. He suffered abdominal pain and passed several iron-ball-like hard stools, foul-smelling. From then on, his chest felt clear. This was cold accumulation in the Spleen, undetected by half a year of medication; the efficacy lay solely in Jupi. The formula uses one jin of Jupi, four liang each of Gancao and Yan, boiled until dry and taken as a paste, named Erxian San. Made into pills with steamed dough balls, it is named Runxia Wan. It is particularly effective for treating Phlegm. Physicians of the world only know Banxia, Nanting, Zhike, and Fuling; how can they discuss this? Danxi said: In treating Phlegm, excessive use of draining herbs leads to Spleen deficiency, causing Phlegm to generate easily and increase. He also said: Stomach Qi also relies on Phlegm for nourishment; it cannot be completely attacked, for doing so leads to deficiency and worsens the condition). Chenpi from Guangdong that has been aged for a long time is superior, hence the name Chenpi (Aging dissipates its harsh energy, avoiding adverse drying and dispersing effects. Banxia is similar, hence their combination is named Erchen Tang). To treat Phlegm cough, soak in child's urine and sun-dry. To treat Phlegm accumulation, stir-fry with ginger juice. To treat Lower Jiao disorders, stir-fry with salt water. Remove the core and peel, and stir-fry before use.