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(Processing and Efficacy) Possesses the ability to ascend and disperse heat pathogens in the diaphragm region.

Dan Dou Chi (Fermented Soybean, *Glycine max*) (specifically enters the Heart and Lung meridians.) is produced by steaming black soybeans. Examining its properties: bitter taste and cold nature. (Chen Cangqi stated: Beans have a neutral nature; when stir-fried, they become hot; when boiled for consumption, they become cold; when made into fermented beans [Dou Chi], they become cold.) It appears to belong to the category of bitter flavors that descend, lacking the power to ascend and guide upwards. However, after being processed with fire/steaming, although the taste is bitter, the aroma is fragrant; although the nature is cold, the substance is light and floating. It can ascend and can disperse. Therefore, combined with Cong Bai (Scallion White), it induces sweating; combined with Yan (Salt), it induces vomiting; combined with Jiu (Alcohol/Wine), it treats wind disorders; combined with Jiu Cai (Chinese Chives), it treats dysentery; combined with Da Suan (Garlic), it stops bleeding; when stir-fried, it can stop sweating. Thus, when pathogens are located in the upper jiao presenting with irritability, headache, chest fullness and oppression, mental restlessness and insomnia, skin eruptions, vomiting, and regurgitation, when combined with Zhi Zi (Gardenia Fruit), it can guide the pathogen upwards to be vomited out, preventing it from sinking inward and forming internal accumulation syndromes. However, only those manufactured in Jiangxi province are suitable for medicinal use. According to ancient methods for preparing Dou Chi, black soybeans are soaked in water overnight, rinsed clean, and steamed until cooked. They are spread evenly and covered with Artemisia capillaris or similar herbs to allow yellow mold (yellow coat) to grow on top. After harvesting, they are sun-dried and winnowed clean. Water is added to achieve appropriate moisture content, and they are placed in earthenware jars, packed tightly, covered with Mulberry leaves, sealed with thick mud, and sun-dried for seven days. Then taken out and exposed to sunlight for one double-hour period (2 hours). Water is added again, and this process is repeated seven times. Finally, they are steamed once more to remove "fire qi" (excess heat/toxicity from processing) and stored in jars for use.

When pathogens are in the exterior, they should be dispersed; when in the interior, they should be attacked/purged; when in the upper jiao, they should be induced to vomit; when in the middle and lower jiao, they should be purged downwards. Violating these principles is erroneous! Ancients stated that for pathogens in the upper region, because they are high, they should be expelled upwards (via emesis). It is also said that for conditions in the upper region, one should induce vomiting. This is correct. However, emetic therapy must also be differentiated based on the etiology and specific treatment targets. For example, Chang Shan (Dichroa Root) and Shu Qi (Pueraria lobata root variant or related emetic herb) are used to induce vomiting of accumulated fluid retention located below the heart; Li Lu (Veratrum Nigrum Rhizome), Zao Jiao (Tamarix Fructus), Bai Fan (Alumen), Jie Geng (Platycodon Root), and other agents are used to induce vomiting of wind-phlegm located in the diaphragm; Sheng Lai Fu Zi (Raw Radish Seed) is used to induce vomiting of qi-phlegm located in the diaphragm; Wu Tou (Aconite Lateral Root) and Fu Zi (Prepared Aconite Lateral Root) are used to induce vomiting of damp-phlegm located in the diaphragm; Hu Tong Lei (Liquidambar Resin) is used to induce vomiting of heat-phlegm attacking the diaphragm from the Kidney and Stomach; Zhi Zi (Gardenia Fruit) and Gua Di (Melon Peduncle) are used to induce vomiting of heat-phlegm aggregated in the diaphragm; Pi Shi (Arsenic Trioxide) is used to induce vomiting of cold-phlegm located in the diaphragm. As for heat-toxins in the diaphragm, Mu Bie Zi (Strychnos Seeds) and Qing Mu Xiang (Aucklandiae Radix) are used to guide them out. If phlegm-saliva does not rise, Shao Yan (Burnt Salt) is used to induce vomiting. However, emetic drugs are the most potent/aggressive; excessive use may damage Yuan Qi (Primary Vital Energy). Moreover, Pi Shi and Mu Bie Zi are particularly toxic; reckless use will inevitably lead to complications. One must exercise extreme caution.