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Sanleng (Rhizoma Sparganii): Bitter in taste, neutral in nature, non-toxic. Enters the Lung and Spleen meridians. Its primary functions are to promote Qi circulation and invigorate Blood. It can resolve long-standing Zhengji (abdominal masses) that are hard as stone, transforming them into fluid for elimination. For use, wrap the rhizome in flour and roast it, then stir-fry with vinegar.

Commentary: Sanleng is a Qi-moving herb acting within the Blood aspect. The Spleen controls Blood, while the Lung governs Qi; thus, its mechanism relates to these two organs. Generally, Blood follows Qi upward; if Qi stagnates, Blood flows downward and stagnates, leading to conditions like Zhengji. Such conditions cannot be treated without Sanleng. However, Sanleng has a fierce, breakthrough potency and is contraindicated in patients with deficiency.

Peng'ezhu (Rhizoma Curcumae): Bitter and acrid in taste, warm in nature, non-toxic. Enters the Lung and Spleen meridians. It opens the stomach and aids digestion, breaks up accumulations, moves stagnant Blood, treats heart and abdominal pain, regulates menstruation, manages Ben tun (Qi rushing from the lower abdomen), calms Huoluan (cholera-like vomiting and diarrhea), and resolves pediatric food retention.

Commentary: Peng'ezhu resembles Sanleng, hence their meridian tropisms are similar. The slight difference lies in Peng'ezhu being a Blood-moving herb acting within the Qi aspect, whereas Sanleng is a Qi-moving herb acting within the Blood aspect. Both have fierce properties. Peng'ezhu can open Qi stagnation but cannot tonify Qi; it is forbidden for deficient patients. The claim that it can be used for constipation due to shortness of Qi is erroneous. Even in formulas like Da Xiao Qi Xiang Wan or Ji Xiang Wan where it is used to regulate Qi, is it intended to tonify Qi? To make it enter the Blood first, stir-fry with vinegar; to make it enter the Qi first, roast over fire. Sanleng is processed similarly.

Lei Gong states: When processing, grind the herb with vinegar in a sand basin until fully dissolved, dry it near fire, sieve it finely, and then use.

Tianma (Rhizoma Gastrodiae): Acrid in taste, neutral in nature, non-toxic. Enters the Liver and Bladder meridians. It treats dizziness caused by wind-heat in adults, pediatric fright palpitations and wind epilepsy, dispels numbness and loss of sensation caused by various winds, manages paralysis and speech impediments, benefits the waist and knees, strengthens sinews and muscles, invigorates blood vessels, unblocks the nine orifices, promotes whole-body circulation, and treats carbuncles and swellings. Process by wrapping in wet paper and roasting. There are no specific contraindications. Its aerial part is called Chijian (Ephedra-like sprout), with similar main functions.

Commentary: Tianma dispels wind, thus entering the Jueyin (Liver) meridian; it dispels dampness, thus entering the Bladder meridian. For genuine wind-dampness conditions, its efficacy is miraculous. Carbuncle and swelling conditions often arise from dampness generating heat, which Tianma can also treat. Chijian uses the shoot, possessing a function of moving from the exterior to the interior. Tianma uses the root, possessing a principle of moving from the interior to the exterior. They should not be used together in the same prescription, as this may render them ineffective.

Lei Gong states: Do not use Xianfengcao when processing Tianma, as they resemble each other. The leaves and stems differ; Xianfengcao's roots, stems, petals, and leaves all have green spots. If using the root of Xianfengcao, do not mistake it for Tianma. Confusing the two can lead to intestinal obstruction. To process ten taels of Tianma, use one yi of Tribulus seeds. Simmer slowly. Once cooked, place the ten taels of Tianma in a steamer basket, heat only with fire, cover with Tribulus seeds, seal inside and out with three layers of paper, and secure by beating. Process from Si hour to Wei hour. Remove Tribulus seeds, re-roast and stir-fry them. Place the preserved Tianma in a bottle, cover with the roasted Tribulus seeds, and reseal as before. After another Fu period (approx. 12 hours), remove. Repeat this seven times. After removing from the bottle, wipe off surface moisture with cloth, split with a knife, bake dry, cut finely, and pound separately. If using Xianfengcao, the processing method is identical to that of Tianma.