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Qi is cold. Flavor is bitter. Non-toxic. Primarily treats headache and chills with fever caused by Shanghan (Cold Damage Syndrome). Also treats malignant qi and toxic pathogens causing irritability, chest and epigastric fullness and oppression. Treats consumptive disease with panting and shortness of breath. Treats pain and coldness in both legs.

Douchi (Fermented Soybean) has a cold Qi. It inherits the cold water Qi of winter from heaven, entering the Foot-Taiyang Bladder Channel of Hand-Yangming and the Hand-Taiyang Small Intestine Channel of Hand-Taiyang. Its bitter flavor and non-toxic nature derive from the fire flavor of the southern earth, entering the Hand-Shaoyin Heart Channel of Hand-Shaoyin and the Hand-Shaoyang Sanjiao Channel of Hand-Shaoyang. Both its Qi and flavor are descending, belonging to Yin. Shanghan encompasses five types: wind, cold, dampness, heat, and warmth. When pathogenic factors initially invade the Taiyang channel, since the Taiyang channel traverses the head, and its root is cold while its branch is heat, headache and alternating chills and fever inevitably occur. Douchi’s cold Qi can clear heat, and its bitter flavor can drain downward, thus it primarily treats these conditions. Malignant qi and toxins cause irritability and chest/epigastric fullness; this is heat toxin stagnating in the chest. Without agents that induce dispersion and vomiting, it cannot be eliminated. Therefore, Douchi’s bitter-cold nature is used to induce vomiting (to expel pathogens upward). Consumptive panting is due to fire attacking the Lung. Pain and coldness in the legs result from fire flaming upward without descending. Douchi’s bitter-cold nature is sufficient to clear fire; clearing the upper heat allows the fire to descend naturally, hence it treats all these conditions.

Prescription Methods:
Douchi combined with Congbai (Scallion White) treats early-stage Shanghan. Combined with Xiebai (Allium Macrostemon Bulb), it treats bloody dysentery.

Qi is warm. Flavor is sweet. Non-toxic. Primarily promotes digestion and invigorates blood. Strengthens the Spleen and dries the Stomach. Treats red and white dysentery. Promotes the passage of food and fluids (excretion).

Hongqu (Red Yeast Rice) has a warm Qi. It inherits the mild Wood Qi of spring from heaven, entering the Foot-Jueyin Liver Channel. Its sweet flavor and non-toxic nature derive from the central Earth flavor of the earth, entering the Foot-Taiyin Spleen Channel.
Both its Qi and flavor are ascending, belonging to Yang. The reason it promotes digestion is that when food enters the Stomach, essence is dispersed to the Liver; after the Liver disperses it, the Spleen then transforms and transports it. Hongqu enters the Spleen and Liver; its warm Qi reaches the Liver, making Liver Qi smooth and unobstructed, thereby enabling the Spleen to function vigorously. The Liver stores Blood, and the Spleen controls Blood; when blood is warm, it circulates freely. When human food and fluids enter the Stomach, they are steamed and steamed by damp-heat in the Middle Jiao, overflowing with essence, which daily transforms into Jing (Vessels) as Ying (Nutritive) Blood. Hongqu is made by steaming and covering white rice until it turns red; it shares the principle of "similar energies seeking each other" with Ying Blood, capable of generating Blood and strengthening the Spleen. A strong Spleen transmits fluids for the Stomach, thereby drying the Stomach. It treats red and white dysentery due to its functions of invigorating blood and promoting digestion. It promotes the passage of food and fluids due to the power of its warm Qi reaching the Liver and its sweet flavor benefiting the Spleen.

Prescription Methods:
Hongqu combined with Baizhu (Atractylodes Rhizome) and Gancao (Licorice Root) treats vomiting and reflux. Combined with Huashi (Talcum Powder) and Gancao (Licorice Root) powder, it treats summerheat dysentery.