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(Wu Earth's primary qi is dampness; its secondary qi varies in warmth, coolness, cold, and heat, manifested through the Stomach. Ji Earth's primary taste is salty; its secondary tastes vary in acrid, sweet, salty, and bitter, manifested through the Spleen.)

Ren Shen (Ginseng Radix): The qi is warm, the taste is sweet with a slight bitterness. Both qi and taste are light and thin, floating and ascending, belonging to Yang with slight Yin characteristics. It is non-toxic. [Li Dongyuan] Ren Shen, being sweet and warm, can tonify the Yuan Qi of the Lung. When Lung Qi is vigorous, the Qi of the other four Zang organs becomes vigorous as well; essence is naturally generated, and the physical form naturally flourishes, because the Lung governs all Qi in the body. Zhang Zhongjing stated: For patients who, after sweating, present with fever, blood loss, deep and slow pulse, or diarrhea with cool body and faint pulse indicating blood deficiency, Ren Shen should be added. The ancients believed that "in cases of blood depletion, one must tonify Qi," largely because blood cannot generate itself but requires herbs that generate Yang Qi to do so. When Yang generates, Yin grows, and blood becomes abundant. If only blood-tonifying herbs are used alone, there is no way for blood to generate. The *Su Wen* states: "Without Yang, Yin cannot be generated; without Yin, Yang cannot be transformed." Therefore, when tonifying Qi, Ren Shen must be used; for blood deficiency, Ren Shen is also necessary. The *Bencao Shiji* states: "Tonification can treat weakness, such as with Ren Shen and mutton." This is because Ren Shen tonifies Qi, while mutton nourishes the form; form and Qi represent the imagery of "having" and "non-being." [Li Gao] When raw, Ren Shen has a cold qi; when cooked, it has a warm qi. Sweet taste tonifies Yang; slight bitterness tonifies Yin. Qi governs the generation of all things, rooted in Heaven; taste governs the completion of all things, rooted in Earth. The generation of Qi and Taste reflects the creation of Yin and Yang. Coolness is the clear and肃 (solemn) Qi of high autumn, belonging to the Yin of Heaven, with a cooling nature; warmth is the generating Qi of early spring, belonging to the Yang of Heaven, with an ascending nature. Sweetness is the taste formed by damp Earth, belonging to the Yang of Earth, with a floating nature; slight bitterness is the taste generated by Fire producing Earth, belonging to the Yin of Earth, with a sinking nature. The Qi and Taste of Ren Shen are both light. Light Qi, when raw, sinks; when cooked, ascends. Light Taste, when raw, ascends; when cooked, sinks. For diseases of Earth deficiency with Fire hyperactivity, raw Ren Shen is suitable because its cool and light Qi clears Fire and tonifies Earth, utilizing purely its Qi effect. For Spleen deficiency and Lung frailty, cooked Ren Shen is suitable because its sweet and warm flavor tonifies Earth and generates Metal, utilizing purely its Taste effect. Li Dongyuan noted that when Ministerial Fire attacks the Spleen, causing fever, irritability, rapid breathing, asthma, headache, thirst, and a floating and large pulse, Huang Bo (Phellodendri Cortex) is used to assist Ren Shen. Sun Simiao treated cases of Summerheat injuring Yuan Qi, causing profuse sweating and impending Wei Jue syndrome, using Sheng Mai San to clear Heat and save Metal and Water. He used Ren Shen's sweet and cold nature as the Sovereign herb to clear Heat and tonify Yuan Qi; Mai Men Dong's bitter, sweet, and cold nature as the Minister herb to clear Metal and nourish the Water source; Wu Wei Zi's sour and warm nature as the Assistant herb to generate Kidney fluids and consolidate dissipating Qi. These all tonify the True Qi of Tian Yuan, not Hot Fire. In my own practice, for Taiyang disease or Warm diseases mismanaged by incompetent physicians through erroneous sweating or purging, leading to complex syndromes on the verge of death, I use 1 liang of Ren Shen decocted with urine from healthy boys, cooled in ice water, and administered immediately to revive the patient. Remove the root neck, chop finely, and prepare.

Zhu (Atractylodes): The qi is warm, the taste is sweet. It belongs to Yin containing Yang, capable of ascending and descending. It enters the Foot Taiyin and Yangming meridians, and the Hand Taiyin, Yangming, and Taiyang meridians. [Li Dongyuan] The *Shennong Bencao Jing* mentions Zhu without distinguishing between Cang Zhu (Cangzhu Rhizoma) and Bai Zhu (Baizhu Rhizoma). Cang Zhu possesses a robust, ascending Qi that removes dampness and stabilizes the Lower Taiyin, preventing pathogenic factors from entering the Spleen. Because it is soaked in rice water and stir-fried over fire, it induces sweating, which is distinct from Bai Zhu's ability to stop sweating. Users must not substitute one for the other due to this difference in inducing versus stopping sweat. Their other therapeutic effects are the same. [Zhang Jieyu] Cang Zhu and Bai Zhu have similar indications, but Cang Zhu is heavier in Qi and denser in substance. For removing upper-body dampness and inducing sweating, its efficacy is greatest. For tonifying the Middle Jiao and removing Spleen-Stomach dampness, its power is less than that of Bai Zhu. Cang Zhu is required for abdominal tightness and constriction. Bai Zhu removes dampness, promotes dryness, harmonizes the Middle, tonifies Qi, benefits the waist and knees, treats interstitial blood stasis, and clears Heat in the Stomach. [Zhang Jieyu] Bai Zhu has nine functions: 1. Warms the Middle; 2. Removes dampness from the Spleen and Stomach; 3. Clears Heat in the Stomach; 4. Strengthens the Spleen and Stomach and promotes appetite; 5. Harmonizes the Stomach and generates fluids; 6. Stops muscular heat; 7. Treats limb fatigue, lethargy, inability to open eyes, and loss of appetite; 8. Stops thirst; 9. Calms the fetus. For Middle Jiao dampness preventing downward flow, Bai Zhu is essential to drain water and benefit the Spleen. Only Bai Zhu can remove dampness; only Zhi Shi (Aurantium Fructus) can resolve glomus. Therefore, in Zhi Zhu Wan, Bai Zhu is the Sovereign herb, crushed and sifted through gauze.

Dang Gui (Angelicae Sinensis Radix): The qi is warm, the taste is sweet and acrid. Both qi and taste are light, belonging to Yang with slight Yin characteristics. It is non-toxic. It enters the Hand Shaoyin, Foot Taiyin, and Jueyin meridians. It harmonizes Blood and tonifies Blood. The tail breaks Blood; the body harmonizes Blood. [Zhang Jieyu] Dang Gui has three uses: 1. It is the primary herb for the Heart Meridian; 2. It harmonizes Blood; 3. It treats various conditions worsening at night. Whenever Blood pathology occurs, Dang Gui must be used. Blood stagnation and lack of flow cause pain. Dang Gui's sweet and warm nature harmonizes Blood; its acrid and warm nature disperses internal Cold; its bitter and warm nature assists the Heart in dispersing Cold, ensuring Qi and Blood return to their proper locations. [Wang Haicang] Dang Gui enters the Hand Shaoyin because the Heart generates Blood; it enters the Foot Taiyin because the Spleen stores Blood; it enters the Foot Jueyin because the Liver stores Blood. The head breaks Blood; the body nourishes Blood; the tail moves Blood. Used whole with Ren Shen and Huang Qi, it tonifies Qi and generates Blood; used with Qian Niu Zi and Da Huang, it moves Qi and tonifies Blood; used with Gui Zhi, Fu Zi, and Zhu Yu, it becomes hot; used with Da Huang and Mang Xiao, it becomes cold. Practitioners must understand the fixed roles of Assistants and Envoys. Wine-steamed, it treats headaches; all pains belong to Wood, hence Blood herbs are primary. [Processing] Wine-processed, baked, dried, root neck removed, chopped finely, and prepared.

Sheng Di Huang (Rehmanniae Radix): The qi is cold, the taste is sweet with slight bitterness. The taste is strong, the qi is light, belonging to Yin containing Yang. It is non-toxic. It is used in formulas entering the Taiyang and Shaoyin meridians. [Li Dongyuan] Sheng Di Huang cools Blood, tonifies Blood, and tonifies the True Yin of Kidney Water. Qian Yi used it to purge Bing Fire (Heart Fire) combined with Tong Cao to guide out Redness. Blood Heat in various meridians can be treated alongside other herbs. It also treats hematuria and bloody stool. In the Si San formula category, it should be added for deficient patients with excessive Heat. [Dai Yuanli] When Yin is weak and Yang is excessive, Ministerial Fire flares up and attacks the Yin position, gradually consuming it into a deficiency-Heat syndrome, herbs like Di Huang are suitable to nourish Yin and retreat Yang. The "Gan Di Huang" mentioned in the *Bencao Jing*, whether air-dried, sun-dried, or baked, is called Gan Di Huang. What is now sold in pharmacies as Sheng Di Huang is actually this. Thus, the *Bencao* states that fresh use is superior. To achieve cooling Blood and reducing Heat, fresh, newly dug roots crushed for juice are essential for miraculous effects. Crush manually; avoid iron vessels and daikon radish.

Gan Cao (Licorice Root): The qi is neutral, the taste is sweet. The qi is light, the taste is strong, ascending and floating, belonging to Yang. It enters the Foot Taiyin and Jueyin meridians. [Li Dongyuan] For Yang deficiency, tonify with sweet flavors. Sweet and warm can eliminate severe Heat. Therefore, raw Gan Cao has a neutral qi, tonifies Spleen and Stomach insufficiency, and strongly clears Heart Fire. Honey-fried Gan Cao has a warm qi, tonifies the Yuan Qi of the Triple Burner, disperses exterior Cold, eliminates pathogenic Heat, relieves sore throat, moderates Zheng Qi, and nourishes Yin Blood. In cases where Heart Fire attacks the Spleen causing abdominal urgency and pain, skin retraction, double the dosage. Its nature moderates urgency and harmonizes other herbs to prevent conflict. Thus, hot herbs become moderated in heat, cold herbs become moderated in cold, and mixed cold-heat formulas achieve balance. [Wang Haicang] The application of the five flavors involves bitter drainage, acrid dispersion, sour astringency, salty softening, and sweet ascending/dispersing. Yet the *Bencao* says Gan Cao descends Qi. Why? Sweet flavor governs the center, containing ascending, descending, floating, and sinking; it can go up, down, out, in; it has harmonizing, moderating, tonifying, and draining properties. Zhang Zhongjing uses Gan Cao in Fu Zi Li Zhong Tang to prevent rebellion upward; in Tiao Wei Cheng Qi Tang to prevent rapid purgation. Both reflect moderation. In Xiao Chai Hu Tang, with cold Chai Hu/Huang Qin and warm Ren Shen/Ban Xia, Gan Cao provides harmony. In Jian Zhong Tang, Gan Cao tonifies the Middle and moderates Spleen urgency. In Feng Sui Dan, Gan Cao moderates Kidney urgency to generate Yuan Qi, reflecting sweet tonification. Some say sweet causes fullness; those with fullness should avoid sweet, as sweet moderation obstructs Qi. For those without fullness, honey-fried Gan Cao tonifies; for those with fullness, raw Gan Cao drains. It guides herbs to the site of fullness. Sweet flavor enters the Spleen, returning to its preference, illustrating ascending/descending/floating/sinking principles. The Classics state: tonify with sweet, drain with sweet, moderate with sweet. Tonifying the Middle requires honey-frying; clearing Fire requires raw use.

Wei Rui (Polygonati Odorati Rhizoma): The qi is neutral, the taste is sweet, non-toxic. Capable of ascending and descending, belonging to Yang containing Yin. It treats wind-stroke sudden heat, immobility, foot tendon knots, general deficiencies, heart-abdominal qi stagnation, deficiency heat, damp-toxin, lower back pain, epidemic fevers/chills, deficiency consumption, guest heat, and restless headache. Adding it yields good results. [Li Dongyuan] Moistens the Lung and clears Heat. [Su Song] Wei Rui is neutral, sweet, soft, moist, and edible. Thus, Zhu Gong's *Huoren Shu* treats Wind-Warmth with spontaneous sweating, heaviness, and difficulty speaking using Wei Rui Tang, with Wei Rui as the Sovereign herb. I often use it for deficiency consumption, chills/fever, malaria, and all deficiency syndromes as a substitute for Ren Shen. It is neither cold nor dry, offering great merit beyond just clearing wind-heat and damp-toxin, a point unexplored by predecessors. It resembles Huang Jing and Gou Wen, but differs by having whisk-like hairs on nodes, spotted stems, and small yellow dots on leaf tips. Harvest, scrape node skin with bamboo knife, wash, soak in honey-water overnight, steam, and bake dry.

Da Zao (Jujube Fruit): The qi is neutral, the taste is sweet, non-toxic. Heavy vapor and strong taste, belonging to Yang. Warmth tonifies insufficiency; sweetness moderates Yin Blood. [Cheng Wuji] For pathogens in Ying and Wei, acrid and sweet resolve them; thus Ginger and Jujube harmonize Ying and Wei, generating the ascending Qi of the Spleen and Stomach. Zhang Zhongjing used Da Zao for Ben Tun to nourish Spleen Earth and calm Kidney Qi; for fluid retention with hypochondriac pain, he used Shi Zao Tang to benefit Earth and overcome Water. [Su Song] The *Su Wen* states dates are the fruit of the Spleen, suitable for Spleen disease. In treating illness and harmonizing medicines, dates are the Spleen meridian Blood-level herb. Frequent eating without cause causes worms and dental damage. Wang Haogu noted that those with fullness should avoid sweet, as sweet causes fullness. Thus, Zhang Zhongjing reduced maltose and dates in Jian Zhong Tang when epigastric glomus occurred, similar to Gan Cao, demonstrating proper date usage. [Tao Hongjing] Daoist prescriptions consider dates excellent food. The skin promotes flesh, the flesh tonifies deficiency. Hence, they are split before adding to decoctions.

Jing Mi (Oryza Sativa Germen): The qi is neutral, the taste is sweet and bitter, non-toxic. There are early, middle, and late harvests; late white rice is first. Newly harvested rice moves Qi; aged rice may cause disease. Jiangnan people store fire-rice until spring milling to eat, avoiding disease. It benefits warming the Middle, tonifying Qi, and supplementing the Lower Origin. [Wang Haicang] *Bencao* experts agree it benefits the Spleen and Stomach. Why does Bai Hu Tang use it to enter the Lung? Because the Yangming is the Stomach meridian, and its color is White (West), thus entering the Lung. However, treating the Yangming meridian is treating the Stomach. White color, sweet taste, and cold nature enter the Hand Taiyin. In Shaoyin syndrome Tao Hua Tang, it tonifies Zheng Qi with sweetness; in Zhu Ye Shi Gao Tang, it benefits insufficiency with sweetness.

Shi Mi (Honey): The qi is neutral, the taste is sweet, non-toxic. [Su Song] Bees collect nectar from non-toxic flowers to brew honey, exemplifying "rotten giving birth to magic." Its medicinal functions are five: clearing Heat, tonifying the Middle, detoxifying, moistening dryness, and relieving pain. Raw honey is cool, thus clearing Heat; cooked honey is warm, thus tonifying the Middle; sweet and peaceful, thus detoxifying; soft and moist, thus moistening dryness; mild action relieves urgency, thus stopping pain in heart, abdomen, muscles, and ulcers; harmonizing achieves balance, thus harmonizing hundred herbs, functioning like Gan Cao. Zhang Zhongjing's Mi Jian Dao method for Yangming constipation is a timeless divine prescription.

Jiao Yi (Malt Sugar): The qi is warm, the taste is sweet, non-toxic. Enters the Taiyin meridian. [Cheng Wuji] The Spleen desires moderation; eat sweet to moderate it. Jiao Yi's sweetness moderates the Middle. [Wang Haicang] Jiao Yi is a Qi-level herb for the Spleen Meridian. Sweetness tonifies Spleen insufficiency. Kou Zongshi said excessive intake disturbs Spleen Qi and aids Stomach Fire.

E Jiao (Donkey-hide Gelatin): The qi is neutral, the taste is sweet, non-toxic. Light vapor and taste, floating and ascending Yang. Enters the Hand Shaoyin, Foot Shaoyin, and Jueyin meridians; beneficial when heated. Cang Qi said all gelatins treat wind and stop diarrhea, but donkey-hide gelatin is best for wind. [Kou Zongshi] Donkey-hide gelatin utilizes the dispersing property of skin. Black color corresponds to Water to control Heat-induced Wind, similar to black snake, crow, and black chicken. [Su Song] E Jiao primarily tonifies Blood and fluids, thus clearing the Lung, benefiting Yin, and treating various syndromes. Chen Ziming said cow-hide gelatin tonifies deficiency, donkey-hide gelatin expels wind. Cheng Shi said for Yin insufficiency, tonify with taste; E Jiao's sweetness tonifies Yin Blood. Yang Shi said for wheezing/cough, regardless of Lung deficiency/excess or need for purging/warming, E Jiao must be used to calm and moisten the Lung. Its nature is peaceful, a key Lung herb. Cut bean-sized, or stir-fry with蛤粉 (Concha Meretrix), bran, or ash until pearls form, then powder. Or melt in decoction/wine according to formula.

Ban Xia (Pinelliae Rhizoma): The qi is neutral, the taste is acrid, toxic. Raw is slightly cold, cooked is warm. Raw induces vomiting, cooked induces purgation. Qi and taste are light, sinking and descending, belonging to Yin containing Yang. Acrid is strong, bitter is light, belonging to Yang containing Yin. Enters the Hand Yangming, Taiyin, and Shaoyin meridians. Treats cold-phlegm and lung cough from cold exposure/drinking cold fluids, greatly harmonizes Stomach Qi, removes Stomach Cold to promote eating, treats Taiyin phlegm-cold vertigo headache, indispensable for this. [Cheng Wuji] Acrid disperses and moistens. Ban Xia's acrid disperses rebellious Qi, knotted Qi, relieves irritability/vomiting, produces voice, moves water Qi, and moistens Kidney dryness. [Wang Haicang] The Classics state the Kidney governs the five fluids transforming into five dampnesses: saliva enters self, tears enter Liver, sweat enters Heart, phlegm enters Spleen, mucus enters Lung. Phlegm implies Suo (cough); no phlegm implies Ke (dry cough). Phlegm arises from Spleen dampness moved by cough. Ban Xia drains the branch of phlegm, not the root. Draining the root means draining the Kidney. Ke is formless; Tan is formed. Formless requires moistening; formed requires drying. Hence, it flows and moistens/dries. Popularly calling Ban Xia a Lung herb is incorrect. Stopping vomiting relates to Foot Yangming; removing phlegm relates to Foot Taiyin. Chai Hu is its Envoy, hence used in Xiao Chai Hu Tang. Though stopping vomiting, it assists Chai Hu and Huang Qin in treating alternating chills/fever, relating to Foot Shaoyang and Yangming. Wash thoroughly to remove slipperiness, chop finely. Contraindicated in bleeding syndromes and thirst due to drying fluids. Contraindicated in pregnancy; safe with Sheng Jiang.

Xing Ren (Armeniacae Semen Amarum): The qi is warm, the taste is sweet and bitter, cold and draining, slightly toxic. [Zhang Jieyu] Light qi, strong taste, turbid and heavy, descending, Yin. Enters the Hand Taiyin meridian. Three uses: moistens Lung, resolves food stagnation, disperses stagnant Qi. [Li Dongyuan] Xing Ren resolves knots, moistens dryness, clears wind-heat cough. Xing Ren treats asthma via Qi regulation; Tao Ren treats mania via Blood regulation. Both treat constipation, distinguished by Qi and Blood. Daytime difficulty indicates Yang Qi issue; nighttime difficulty indicates Yin Blood issue. Thus, deficient patients with constipation should not be overly purged. Floating pulse indicates Qi issue: use Xing Ren and Chen Pi. Deep pulse indicates Blood issue: use Tao Ren and Chen Pi. Hand Yangming and Hand Taiyin are interior-exterior pairs. Benmen governs passage; Puomen governs closure. They are Qi channels, hence Chen Pi is used as Assistant. [Wang Haicang] Zhang Zhongjing's Ma Huang Tang and Wang Chaofeng's treatment of cold-induced asthma both use Xing Ren to benefit Qi, drain Lung, and release muscle layer. [Processing] Soak in water, remove skin and tips, stir-fry with bran, pound fine.

Tao Ren (Persicae Semen): The qi is neutral, the taste is bitter, sweet, and acrid, non-toxic. [Li Dongyuan] Tao Ren is bitter more than sweet, light qi, strong taste, sinking and descending, Yin containing Yang, Blood-level herb for Hand/Foot Jueyin meridians. Bitter drains stagnant Blood; sweet generates new Blood, hence used for breaking coagulated Blood. Four functions: 1. Treats Heat entering Blood Chamber; 2. Drains abdominal stagnant Blood; 3. Clears skin blood-heat and dry itching; 4. Moves condensed skin Blood. [Cheng Wuji] Liver is the source of Blood; Blood accumulation makes Liver Qi dry. Liver suffers from urgency; eat sweet to moderate it. Tao Ren's sweetness moderates Liver and scatters Blood. Thus, Zhang Zhongjing used Di Dang Tang to treat Taiyang disease after 8-9 days with Blood Accumulation, fever, mania, lower abdominal fullness/pain, and normal urination. Also used for missed sweating, deep Heat toxin causing hematemesis and Blood Glomus with irritability/delirium. Combined with Meng Chong, Shui Zhi, and Da Huang. [Processing] For moving Blood, keep skin and tips; for moistening dryness/harmonizing Blood, remove skin and tips. Stir-fry with bran, crush fine.

Ma Zi Ren (Cannabis Fructus): The qi is neutral, the taste is sweet, non-toxic. Herb for Hand Yangming and Foot Taiyin. Yangming disease with profuse sweating, Stomach Heat, and difficult defecation involves three types of dryness; thus used to unblock and moisten. Kou Zongshi said Ma Zi Ren is hard to shell. Wrap in cloth, soak in boiling water until cool, hang in well overnight avoiding water contact, dry on new tile in sun next day. Shelling yields perfect kernels. Those stored underground first are poisonous if eaten.

Ji Zi Huang (Chicken Egg Yolk): The qi is warm, the taste is sweet, non-toxic. *Bencao* states: tonify Blood for Yin insufficiency. For throat ulcers, take one egg, remove yolk, pour vinegar into shell, put Ban Xia in vinegar, place shell on knife ring, boil gently, strain, sip slowly. Also treats Fire-Heat sores, epilepsy, spasms. Albumen corresponds to muscle/skin; Yolk corresponds to Zang-Fu. Albumen resembles Heaven, Yolk resembles Earth, thus having Yin-Yang, Interior-Exterior, Qi-Blood distinctions.

Gan Lan Shui (Sweet Ripple Water): Water qi is neutral, taste is sweet, non-toxic. After Taiyang sweating, if palpitations below the umbilicus suggest Ben Tun, Fu Ling Gui Zhi Gan Cao Da Zao Tang is indicated. Decoct using Gan Lan Shui, stirred vigorously until powerless, to avoid assisting Kidney Qi. Yu Bo said Gan Lan Shui is sweet, warm, and soft, thus used for Taiyin Cold syndromes.

Lao Shui (Rainwater): Rainwater collected after prolonged rain. Its nature is extreme flow without stagnation, not aiding dampness.

Jiang Shui (Sour Rice Water): The qi is slightly warm, the taste is sweet and sour, non-toxic. Sour rice water. Or fermented millet drink. Moderates Middle, guides Qi, harmonizes strength, opens passages, stimulates appetite, relieves vexation, removes sleepiness. [Su Song] Jiang Shui is cool and active, thus relieving vexation/thirst and resolving stagnation. It stops thirst due to sourness; resolves stagnation due to fermented rice flavor. Similar to Shen Qu and Mai Ya digesting food, not merely due to cool/active nature.