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Cengqing (Azurite)

Taste: Sour. Nature: Slightly cold. Toxicity: Non-toxic. Indications: Ocular pain, cessation of tearing, wind-bi syndrome, benefit to joints, unblocking the nine orifices, breaking up hard masses and accumulations, nourishing the liver and gallbladder, eliminating alternating chills and fever, killing white parasites, treating cephalalgia due to wind and cold in the brain, stopping irritability and thirst, tonifying deficiencies, strengthening Yin qi. Long-term use leads to a light body and anti-aging. It can transform gold and copper. Grows in the mountains and valleys of Shu and Yue. Harvested at any time. (Averse to Dodder seed / Tusizi.)

Tao Hongjing stated: This description is similar to Kongqing (Chrysocolla) in origin and therapeutic effects. Currently, Cengqing is no longer produced in Tongguan, but only in Shixing. Its shape resembles linked Rhizoma Coptidis (Huanglian), with color and texture slightly resembling Kongqing. It is very rare and expensive. It is rarely used in "The Immortal's Classic". The method for transforming gold is the same as for Kongqing. Tang Ben Zhu noted: Cengqing is produced in Weizhou and Ezhou. The Weizhou variety is superior, followed by Ezhou; those from other regions are not suitable for use. Detailed descriptions are provided under the entry for Kongqing in Tu Jing.

Lei Gong stated: When using Cengqing, do not use stones mixed with it or Tongqing (Malachite). If processing one tael, use three ingredients: Zi Bei Tian Kui (Ophiopogon japonicus var. bulbifer), Gancao (Licorice root), and Qing Zhi Cao (Pseudolarix kaempferi leaf?). Use one yi of dried and one yi of fresh herbs. Finely chop them and place them in a porcelain crucible along with the Cengqing. Add two yi of flowing water from the east and the other herbs. Simmer slowly for five days and nights, ensuring the fire and water are regulated properly. Remove it when ready, wash it with flowing eastern water, then grind it into powder using a mortar. Dan Fang Jing Yuan stated: Cengqing forms mercury and cinnabar, generated by the Qi of Metal. Bao Zang Lun stated: If Cengqing is calcined into a paste, it can immediately transform mercury into silver, yielding eight stones. Qing Xia Zi stated: It refreshes the spirit and Qi.

Yuyuliang (Limonitum)

Taste: Sweet. Nature: Cold, Neutral. Toxicity: Non-toxic. Indications: Hiccups, alternating chills and fever, irritability and fullness, dysentery with red and white discharge, blood obstruction, hard masses, high fever, and painful constriction in the lower abdomen. Taken after refining and pill-forming, it suppresses hunger, lightens the body, and prolongs life. Also known as Bai Yuliang. Grows in the pools, marshes, and islands of the East Sea.

Tao Hongjing stated: It is mostly produced in Dongyang now. Its shape resembles goose or duck eggs, with overlapping outer shells. Inside, there is fine yellow powder resembling Catkins of Cattail (Puhuang). Those without sand grains are preferred. Recently, large quantities of excellent quality were found by digging in Maoshan, featuring purple luster. It is used in dietary therapy according to "The Immortal's Classic". People in the south also refer to a vine growing in flat marshes, with leaves like Smilax (Baqia), tuberous roots with nodes, resembling Smilax but reddish, and root shape resembling Dioscorea (Shuyu), calling it Yuyuliang. They say that when Yu the Great traveled through the mountains and lacked food, he gathered this to supplement his rations and discarded the rest, hence called Bai Yuliang. Plants growing in marshes resemble this. Some suspect that the stone currently used is actually Taiyi Yuliang. Zhang Hua said: Where there are many Polygonum species, there must be Yuliang; this is seen in Lujiang. Recently, someone mining Kongqing in stone pits at Tongguan found large amounts of yellow-red stones, very similar to current Yuliang but redder and better. They suspected this was Taiyi. Locals called it Realgar (Xionghuang); testing it on objects showed it looked exactly like Orpiment (Xionghuang). Tang Ben Zhu noted: Tao mentioned yellow-red stones, suspecting they were Taiyi. Since they lack shells, they are not true Yuliang. Suspecting them to be Taiyi is not accurate. Chen Yuxi et al. carefully reviewed Xing Yao Lun stating: Yuliang is the Sovereign herb, salty in taste. Mainly treats metrorrhagia. Xiao Bing stated: Peony root is its assistant. Ri Hua Zi stated: Treats pathogenic Qi, joint pain, numbness of limbs, and hemorrhoids. Long-term use protects against cold and heat. Also named Taiyi Yuliang.

Tu Jing stated: Yuliang grows in pools, marshes, and islands of the East Sea, or in marshes. Currently, it is only found in Zezhou and Luzhou. Old descriptions say it resembles goose or duck eggs with overlapping shells containing yellow fine powder like Puhuang. The illustrations in the current book show mountain stones, not egg-shaped, differing slightly from old descriptions. Harvested at any time. The Ben Jing also mentions Taiyi Yuliang. Carefully reviewing Tao Hongjing's Deng Zhen Yin Jue, which records Changsheng Sizhen Wan, states: Taiyi Yuliang stabilizes the six fu organs and anchors the five zang organs. The note says: According to Ben Cao, there are two types: Taiyi Yuliang and Yuliang. Their therapeutic properties are similar. However, in modern times, only Yuliang is recognized, and Taiyi is unknown. The formula uses both names, making it unclear which is authentic. Later, small pills simply state: Yuliang should be used. Yuliang is mostly produced on the banks of mountains in Dongyang and is abundant in Maoshan. The good ones resemble Niu Huang (Calculus Bovis), with layered scales. The best parts are purple, soft like flour, and chewy without grit. Although used, it should be finely ground, washed with water to extract the juice, and clarified to avoid sand and soil. Su Gong also stated: Taiyi Yuliang and Yuliang are originally the same substance, distinguished by refinement. Hence, one name is Taiyi Yuliang. Its shell is like porcelain. Initially inside the shell, before coagulation, it is yellow liquid. After long coagulation, it has several colors: green, white, red, or yellow. Over years, it gradually turns purple. Both red and purple are named Taiyi, while all colors are collectively called Yuliang. Modern physicians only use Yuliang and cannot distinguish these details. Zhang Zhongjing treated persistent diarrhea due to Shanghan with epigastric fullness and lower jiao involvement using Chishi Zhi Yuliang Tang. Chishi Zhi (Halloysitum Rubrum) and Yuliang, each one jin, crushed, boiled in six sheng of water to obtain two sheng, strained, and taken in two doses. Additionally, according to Zhang Hua's Bowuzhi: On Fuhai Island, there is a grass called Shaicao. Its fruit is edible, resembling barley, ripening from July until winter harvest. It is called Natural Grain, also Yuliang. In medicine, Yuliang is said to come from Yu the Great discarding leftover food in the river during flood control. Thus, Shaicao and this mineral are different things with the same name. Is the claim that it became medicine from being discarded in the river consistent with it growing in sea pools and marshes?

Empirical Formula: Treats postpartum irritability. One piece of Yuliang, shaped like a sour date. Bury half of it in the ground, compacting the soil around it tightly. Use one picul of charcoal and one jin of hair from the top of the head. Burn until two-thirds of the charcoal is consumed. Cover with wet sandy soil overnight before retrieving. Remove the outer layer, use only the inner part, grind finely, wash and clarify five to seven times with water. Dry on paper, then grind thousands of times. The patient takes two qianbi mixed with licorice decoction. One dose brings immediate effect. Shengjin Fang: Treats leukorrhea in women. For white discharge: Yuliang one liang, Ganjiang (Dried Ginger) equal amount. For red discharge: Yuliang one liang, Ganjiang half liang. Quench the Yuliang in vinegar, grind into fine powder. Take two qianbi with warm wine on an empty stomach. Bieshuo stated: Careful investigation reveals a very good variety in Kuaiji Mountain, Yuezhou. Locals say it is because Yu the Great held a meeting in Kuaiji and left grain there. This is the origin.