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Wang Ni Cinnabar is indicated for a wide range of conditions. It is particularly effective in tonifying the Heart (Xin), enriching Heart Blood (Xin Xue), curing phlegm-related diseases, strengthening sinews and bones, and with long-term use, it can prevent death and prolong life. Wang Ni was the twelfth-generation descendant of Chancellor Wang Zun. He served as the Magistrate of Wudi County in Cangzhou for nine years, enjoying the privileges of official attire and cultural rituals. A monk skilled in physiognomy, who never failed in predicting people's dates of death, told Wang Ni: "You will die on the Yi-Mao day of the first month next year." Wang Ni considered this nonsense and imprisoned him. Later, he asked the monk to verify predictions regarding other townspeople's deaths, which proved accurate several times. Wang Ni then released the monk, thanked him respectfully, and prepared daily for his impending death. Suddenly, an unknown person appeared and said to Wang Ni: "I know you are worried about death. I have medicine that can prevent death. Are you willing to learn from me?" Wang Ni showed a look of astonishment and no longer feared death. In the first year of Kaiyuan, Wang Ni's brother-in-law also met an extraordinary person who taught him the Apricot Cinnabar method. The person said, "I heard that Wang Ni can refine cinnabar; I wish to exchange this method for it." Thus, the Apricot Cinnabar was given to Wang Ni's son, Bian, while Wang Ni received the method from the instructor. Both eventually attained immortality. Li Xiuguang, the Prefect, reported this to the Emperor, who granted Wang Ni's residence to be converted into a Daoist temple. In the twelfth year of Kaiyuan, when the Emperor went east to perform the Feng sacrifice at Mount Tai, he appointed Bian as Left Sanqi Changshi. Bian then retreated into seclusion, and his whereabouts became unknown. This is an old legend.

Guangming Chen Sha (Cinnabar) (28 liang), Gan Cao (Licorice Root) (2 da liang), Yuan Zhi (Polygala Root) (2 da liang, remove heart, weigh), Bing Lang (Areca Seed) (2 da liang), He Li Le Pi (Pericarpium Terminaliae Chebulae) (2 da liang), Zi Gui Rou (Cortex Cinnamomi Cassiae) (8 da liang, half of which is crushed and used to line the bottom when steaming the cinnabar). Take the above four herbs (including Gan Cao, etc.), chop them finely, and place them in a cauldron with a capacity of two da dou. Place the cinnabar in a fine cloth bag and suspend it inside the cauldron. Add water and the herbs, and boil over charcoal fire. On the first day and night, use Yin Fire (Yin Huo); the water surface should ripple. On the second day and night, use Yang Fire (Yang Huo); the water should bubble like fish eyes. On the third day and night, use Wood Fire (Mu Huo); the water should churn and boil vigorously. On the fourth day and night, use Fire Fire (Huo Huo); the boiling should be intense. On the fifth day and night, use Earth Fire (Tu Huo); the boiling should be slight. On the sixth day and night, use Metal Fire (Jin Huo); the boiling should alternate between slow and fast. On the seventh day and night, use Water Fire (Shui Huo); the boiling should be gentle and steady. Prepare two clay cauldrons in advance and keep warm water ready. Use the warm water to replenish the boiling mixture. When the water in the cauldron evaporates, add warm water. Maintain the water level at no less than two da dou for seven days. Then, take out the cinnabar and steam it in a silver box. First, line the box with one liang of crushed cinnamon bark, spread the cinnabar evenly on top, and cover it with the remaining one liang of cinnamon bark. Place the box in a steamer. Line the bottom of the steamer with three cun of thick glutinous rice, then place the box. Cover the top with another three cun of glutinous rice. Steam using mulberry wood fire. Change the rice and cinnamon every five days. If the steamer lid is not tight, weave a cover using reed bamboo. Otherwise, the steamer may fall into the cauldron after prolonged steaming. Open a small hole on the side of the steamer and insert a small bamboo tube to add warm water to the cauldron, ensuring the water level does not drop. For the first five days, use Spring Fire (Chun Huo), similar to normal rice cooking, day and night. For the second five days, use Summer Fire (Xia Huo), stronger than rice cooking. For the third five days, use Autumn Fire (Qiu Huo), similar to rice cooking, alternating between slow and fast. For the fourth five days, use Winter Fire (Dong Huo), slower than rice cooking. Follow the principle of mutual generation among the Five Elements (Wu Xing), assisting with mild and strong fires (Wen Wu Huo). Once the medicine is ready, remove the cinnabar. Grind it in a jade mortar or a strongman's mortar until it is smooth, powdery, and flour-like, suitable for consumption. Form pills using millet decoction, sized like wutong tree seeds. Take one pill after each meal, totaling three pills per day. Do not take all three pills at once. One major dose consists of 20 liang of refined cinnabar. Finish this dose over two years. Afterward, refine and take 3 liang every ten years. Start taking it from the first day of the first lunar month and finish within three months. Since 3 liang is needed every ten years, do not mix batches arbitrarily. Refine one dose at a time and store it for future use. The cinnabar used must be of the highest quality.