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Ren Shen Zi (Ginseng Seed) resembles a kidney in shape; it is green when raw and red when ripe. Recently, ginseng merchants brought from Liaodong were all green, about the size of small soybeans, and very abundant on the leaves of the ginseng plant. In the Ningguta region, heavy frosts occur in July and August, making mountain travel difficult; thus, they cannot wait for the seeds to ripen but harvest them while still immature. When sold to merchants, they are mostly green. In treating smallpox (Dou Zhen), to promote eruption and filling of pustules, if the lesions fail to erupt or fill properly, adding Ren Shen Zi to the prescription prevents subsequent itching and collapse.

*Jinsha Jiang Zhi* records: Those produced in Dongchuan taste similar to ginseng but are more bitter. *Ben Cao Cong Xin* states: Produced in Fujian, those that are large, bright, and translucent are superior. The skin should be peeled off thoroughly, soaked in boiling water, and then used. This is because its bitter and inferior taste is concentrated on the outside, while closer to the center, the bitterness decreases and slight sweetness appears. *Shu Ying Cong Shuo* records: Y'an Prefecture in Yunnan also produces ginseng, which is flat and round, called Zhu Er Shen (Pearl Ginseng). *Yao Xing Kao* notes: The root of Zhu Er Shen is identical to Ma Qi. It is bitter, cold, and slightly sweet, with a strong flavor and heavy texture. *Jiu Sheng Ku Hai* says: It tonifies the Lung, descends fire, and directs qi downward; it is suitable for those with Lung heat and fire. However, if taken by those with Cold in the Zang organs, it causes abdominal pain. If taken by those with stagnant fire, the fire fails to vent outward, instead generating alternating chills and fever. For blood disorders, it can substitute for San Qi (Notoginseng Root). *Yao Xing Kao* further states: Its nature is acrid and warm, its taste is sweet; it can expel toxins outward and is usable for external conditions.

Note: Zhu Shen does not originally belong to the Ginseng category; it was unknown previously and only became popular in recent years. It is rarely used in the South. Some say it comes from Western Guangdong and is the seed of San Qi; others claim it is a grass root. Presumably, because it bears the name "Shen" (Ginseng), people assume its nature must be tonifying. Physicians often worry about its bitter-cold nature. My friend Zhu Qiuting, residing in Shandong (Shan Zuo), heard that sellers of Zhu Shen had a processing method allowing it to replace Liao Shen (Liaodong Ginseng). Five qian were priced at fifty taels of gold. Zhu Qiuting spent a thousand taels to buy this formula, keeping it secret and not teaching it lightly. I pleaded with his younger brother, Zhu Tuigu, until he finally revealed the technique. I recorded it here to help the poor. Slice Zhu Shen; for every five qian, mix with three fen of Fu Zi (Aconite Root) powder. Take one egg, remove the white and yolk, place five qian of sliced Shen inside each shell, seal it, and incubate under a hen. Remove when the chick hatches, draw a circle on the shell as a mark. Repeat this seven times, resulting in seven circles, completing the preparation. For critical illnesses or postpartum weakness where patients cannot tolerate Ginseng, decoct and take five qian; its efficacy surpasses that of Ginseng. It can even revive the dead, acting faster than La Hu Xin (Cured Fox Heart). Do not use less than the standard dose of five qian; prepare several liang each time to save multiple patients.

Ji Yin Bao Yuan Tang (Safeguarding Yin and Protecting Original Qi Decoction): From *Yi Ling*. This formula regulates the Spleen, transforms pathogens, generates Qi, guides Qi to generate Blood, and is a sacred medicine for regulating menstruation. Formula: Dian Zhu Shen (Yunnan Pearl Ginseng) 3 qian, steamed thoroughly with Si Yi Mi Ren (Coix Seed) 4 qian mixed with water, sliced, then steamed again with fresh Ginger and Coix juice until dry. Huai Sheng Di Huang (Rehmannia Root) 1 liang, Sha Ren (Amomum Fruit), Jiu Jiang (Wine-processed Ginger) – these three ingredients are mixed and steamed nine times, then sun-dried. Roast over tiles until charred. Dang Gui (Angelica Sinensis Root) 4 qian, Bai Shao (White Peony Root) 3 qian, Chuan Xiong (Ligusticum Rhizome) 2 qian wine-fried, oil removed completely, washed in Rice Bran Water, dried. Then soak Dan Shen (Salvia Miltiorrhiza Root) 4 qian in wine, wash Chong Wei Zi (Eclipta Seed) 4 qian thoroughly in wine, steam Xiang Fu (Cyperus Rhizome) 3 qian in wine. Process sequentially with Ginger, Earth Vinegar, Salt, Tong Bian (Child's Urine), Gan Cao (Licorice Root) water, and Milk. Use Yun Bai Zhu (Atractylodes Macrocephala Rhizome) 5 qian, Chen Tu Chao Nu Zhen Zi (Earth-roasted Privet Fruit) 3 qian, soaked dry in Bai Jie Che Qian Shui (Water of White Mustard and Plantago Seeds). If Qi and Blood are hot, add Dan Pi (Moutan Bark) and Sheng Di Huang (Raw Rehmannia Root); if Qi and Blood are cold, add Rou Gui (Cinnamon Bark) in small amounts. If the nature of cold/heat is uncertain and symptoms appear sequentially, follow the base formula modifications. For amenorrhea, regardless of gender, add Niu Xi (Achyranthes Root) to this formula.