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Garlic, with a pungent flavor and great warmth in nature, is toxic. It enters the five zang organs. It detoxifies and removes filth, treats malaria, wards off plagues, digests meat and food, stops vomiting and diarrhea. Applied externally to the soles of the feet, it can stop epistaxis (nosebleed). This substance can also be used for emergency rescue, but should not be consumed in excess, as overconsumption damages the qi of the stomach and spleen.

The ancients said: "Garlic has a hundred benefits, but its harm lies in the eyes." However, the harm is not limited to the eyes. It depletes lung qi, damages heart qi, disturbs stomach qi, consumes spleen qi, attacks kidney qi, stirs liver qi, and excites gallbladder qi; this is unknown to people. But there are beneficial aspects amidst the harms: dispelling cold qi, warding off foul odors, stopping rebellious qi, detoxifying noxious vapors, eliminating malaria qi, and digesting meat qi; these are known to people. Comparing the two, the harms outweigh the benefits; one cannot claim that there are a hundred benefits for every one harm.

Dried tangerine peel (Chenpi), with a pungent and bitter flavor and warm nature, sinks in action, belonging to yang within yin, and is non-toxic. Chenpi treats disorders in the upper body, while Qingpi (green tangerine peel) treats disorders in the lower body, due to differences in their efficacy magnitude. It enters the Shaoyang Sanjiao (Triple Burner) and Gallbladder fu organs, and also the Jueyin Liver and Taiyin Spleen organs.

Qingpi dissipates hardness and expels pathogens, eliminates stagnation from epidemic fevers and malaria, and is especially indicated for severe pain in the hypochondrium caused by depression and anger. It treats hernia, soothes the liver, aids digestion, and relaxes the stomach. Ju Hong (tangerine red peel) is named Chenpi, sharing the same flavor and aroma, but its effects are milder. It harmonizes the middle jiao and transforms phlegm, expands the chest and benefits the diaphragm. When used for tonification, it assists tonic herbs to strengthen the spleen; when used for purging, it still acts to damage the lungs. It is suitable for use alongside tonic prescriptions but contraindicated in combination with purgative formulas. If one attempts to achieve extraordinary results using a single herb, failure is inevitable.

One asks: "Is it true that Chenpi with the white pith retained is for tonification, and without the white pith is for purging?" This is absurd talk. Both Chenpi and Qingpi are herbs that transform phlegm and regulate qi; only Qingpi has a stronger flavor than Chenpi. One cannot say Chenpi is for tonification and Qingpi is for purging.

One asks: "Is Chenpi the same as Ju Hong? Why do you prefer Chenpi over Ju Hong?" The subtlety of Chenpi lies entirely in the use of the white pith. Using the white pith expands the middle jiao and aids digestion. If the white pith is removed and only the red peel is used, what difference is there from Qingpi? This is why the world errs in believing "retaining the white pith is for tonification, removing it is for purging." In reality, retaining the white pith is not for tonification, but rather possesses harmonizing properties.

One asks: "People nowadays highly value processed Chenpi. Do you have any miraculous formula?" I reply: "If processed correctly, Chenpi indeed transforms phlegm, generates fluids, and regulates qi to aid digestion. Merchandise on the market is not excellent; those from Suzhou are superior. However, excessive processing focuses only on generating fluids but fails to regulate qi. I have an even better formula: Take one jin (approx. 500g) of Chenpi, slice it, do not remove the white pith, wash thoroughly with clear water to remove old impurities, and set aside. Use one liang (approx. 30g) of fresh ginger, decoct in water to make one bowl of soup, mix with Chenpi, and sun-dry. Then use one liang of white mustard seed (Baijiezi), boil in water to make one bowl of soup, mix with Chenpi, sun-dry, steam in a rice cooker until cooked, then sun-dry again. Then use one liang and three qian (approx. 48g) each of Licorice (Gancao) and Mint (Bohe), decoct in water, mix with Chenpi, sun-dry, steam until cooked, then sun-dry again. Then use three qian (approx. 11g) of Schisandra (Wuweizi) and one liang of Lily Bulb (Baihe), decoct in two bowls of water, mix well, steam, and dry. Then use five qian (approx. 18g) of green salt and two qian (approx. 7g) of alum, mix with half a bowl of boiling water, steam until cooked, then sun-dry. Then use three qian of Ginseng (Renshen), decoct in two bowls of water, mix well, steam, and dry. Then use one liang each of Ophiopogon (Maidong) and Olive (Ganlan), decoct in water, sun-dry as before, and store in porcelain vessels. Hold this preparation in the mouth, and fluids will naturally generate, food will digest naturally, qi will calm, and phlegm will disappear; coughs will be instantly cured. During preparation, strictly avoid contact with menstruating women."

One asks: "The use of Chenpi in Buzhong Yiqi Tang (Tonify the Middle and Augment the Qi Decoction) has been explained by predecessors, but it is not a definitive conclusion. Can you reveal its deeper meaning?" The use of Chenpi in Buzhong Yiqi Tang holds profound significance, not merely for expanding the middle jiao. When qi sinks to the lowest yin level, Shengma (Cimicifugae Rhizoma) and Chaihu (Bupleuri Radix) lift it. However, after lifting it from the lowest yin, Renshen (Ginseng), Huangqi (Astragali Radix), Danggui (Angelicae Sinensis Radix), and Baizhu (Atractylodis Macrocephalae Rhizoma) may overly assist yang, making it difficult for the body to immediately accept them. Chenpi helps distribute and resolve this accumulation in between, ensuring that tonification does not lead to stagnation, thereby allowing qi to benefit more effectively. Dongyuan named this decoction 'Yiqi' (Augmenting Qi) referring specifically to the role of Chenpi, rather than just Renshen, Huangqi, Danggui, and Baizhu.