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In ancient times, people used their teeth to crush herbs, hence the term "Ju" (chewing/crushing). Today, knives are used instead, relying solely on filing. Although it is still called "Ju Pian" (filed slices), this is to remember the origin. When filing various drugs, one must master the proper method. Some are slightly moistened with water, others slightly roasted by fire. Damp herbs should be dried first; hard herbs should be allowed to soften. Only then will there be no fragments, and each slice will be thin and uniform. The shape resembles flower petals, meeting the aesthetic requirements of prescriptions. It is still taboo to file too much and store for a long time, as this may cause the loss of aroma and efficacy. Filing just before use, according to the patient's needs, can quickly achieve therapeutic effects. Roots and tips treat different conditions and must not be confused.

The part growing above ground and upward is the root, where the Qi and blood vessels ascend; the part entering the soil and hanging downward is the tip, where the Qi and blood vessels descend. The middle section cut off is the body, where the Qi and blood vessels remain centered. For diseases in the Upper Jiao (upper burner), roots are used; for diseases in the Middle Jiao (middle burner), the body is used; for diseases in the Lower Jiao (lower burner), tips are used. This is because roots tend to ascend, tips tend to descend, and the middle remains stationary.

In the processing of all drugs, moderation is key. Insufficient processing makes efficacy difficult to achieve, while excessive processing causes the loss of aroma and flavor. Fire processing includes four types: roasting (Bo), frying/popping (Pao), grilling/oil-frying (Zhi), and stir-frying (Chao). Water processing includes three types: soaking (Zi), steeping (Pao), and washing (Xi). Processes involving both water and fire include steaming (Zheng) and boiling (Zhu), totaling two types. Other processing methods, though diverse, generally fall into these two categories. This is not done for mere skill display, but each has its specific intent. Wine processing enhances ascending action; ginger processing promotes dispersing action. Salt processing guides herbs to the Kidney channel and softens hardness; vinegar processing directs herbs to the Liver channel and alleviates pain. Child urine processing removes inferior properties and guides action downward; rice wash water processing removes dryness and harmonizes the Spleen and Stomach. Milk processing nourishes dryness and aids the generation of Yin Blood; honey processing is sweet, slow-acting, and difficult to digest, thereby boosting Yuan Yang (Original Yang). Old wall earth processing steals true Qi to rapidly tonify the Middle Jiao; wheat bran processing suppresses harsh nature to prevent injury to the Upper Diaphragm. Soaking in Mung Bean Decoction or Licorice Root Decoction followed by sun-drying detoxifies and moderates the herb. Coating with Sheep Butter or Pig Lard and then roasting allows salty flavors to penetrate bones, making them brittle and easy to break. Some hollow out the pith to prevent bloating; some remove the heart to eliminate irritability. These general principles are stated here for beginners to study carefully.

Treatment relies on appropriate prescriptions and drugs, which depend on the skilled use of Qi (aroma/volatile properties) and Wei (flavor/taste). Qi belongs to Heaven. There are four types of Qi: Warm and Hot belong to Heaven's Yang; Cold and Cool belong to Heaven's Yin. Yang ascends, Yin descends. Wei belongs to Earth. There are six tastes: Pungent, Sweet, and Bland belong to Earth's Yang; Sour, Bitter, and Salty belong to Earth's Yin. Yang floats, Yin sinks. Some utilize Qi, some utilize Wei, some utilize both Qi and Wei, some prioritize Qi then Wei, and some prioritize Wei then Qi; one cannot apply a single rule rigidly. One herb may have two or three tastes; one herb may have one or two types of Qi. If hot-natured herbs are numerous and cold-natured few, the mixture will not be cold; if cold-natured are numerous and hot-natured few, the mixture will not be hot. Half cold and half hot may result in warm; more warm results in hot; more cool results in cold. One cannot rely on a single path for selection. Furthermore, if half cold and half hot, taken during the day, it follows the hot nature and ascends; taken at night, it follows the cold nature and descends. On sunny days, it follows heat; on rainy/cloudy days, it follows cold. The categories followed vary greatly. To make an ascending herb descend, suppression is required. Sweet taste has a relaxing effect, and its movement tends upward. Bitter taste has a purgative effect, and its movement tends downward. Sour taste has an astringent effect, and its nature contracts. Salty taste has a softening effect, and its nature expands. Such differences in up/down, expansion/contraction, horizontal/vertical exist. When combined, they correspond to each other. Just as clapping produces sound and pouring water creates boiling, the interaction between two substances contains symbolic meanings. Those dedicated to saving lives should take this as their model.