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Tianzhu Huang (Calculus Bambusae): Sweet in flavor, cold in nature, non-toxic, enters the Heart Meridian. Its main functions are to clear the heart and brighten the eyes, dispel fright and relieve irritability, drive out pathogenic factors and expel phlegm, and treat various conditions such as infantile convulsions, Tian Diao Feng (a type of convulsive disorder characterized by opisthotonos), and heat syndromes.

Commentary: The cold nature of Tianzhu Huang specifically drains the fire of the Shaoyin (Lesser Yin) meridian; once the fire is eliminated, all syndromes related to fright and pathogens can be cured. It is produced in the Three Zhu countries and refers to the yellow powder inside bamboo nodes. However, there are many counterfeit products on the market; one must verify authenticity by checking if the pieces resemble bamboo nodes.

Jinyingzi (Fructus Rosae Laevigatae): Sour and astringent in flavor, warm in nature, non-toxic, enters the Spleen, Lung, and Kidney meridians. Its main functions are to treat spleen deficiency diarrhea, dysentery, metrorrhagia, leukorrhea, secure essence and qi, stop seminal emission and leakage, relieve cough, reduce urinary frequency, boost true qi, nourish complexion, and prolong life with long-term use. Preparation requires removing thorns first, splitting open, removing seeds, and wiping off the hairs before use.

Commentary: Zhu Danxi stated that Jinyingzi belongs to Earth but possesses properties of Metal and Water, making its entry into the Spleen, Lung, and Kidney meridians appropriate. He also noted that meridians and tunnels achieve harmony through unobstructed flow; using its astringent property by decocting it into a paste for consumption will cause internal unrest, for which responsibility lies with the user. This warns against excessive use damaging the spleen and all vessels. It should be harvested when half-ripe in September or October; too immature causes diarrhea, while too ripe results in weak efficacy.

Helile (Fructus Chebulae): Bitter, sour, and astringent in flavor, warm in nature, non-toxic, enters the Lung, Liver, Spleen, Kidney, and Large Intestine meridians. Its main functions are to treat abdominal distension and fullness caused by cold qi, chronic diarrhea and dysentery, cholera with wheezing urgency, intestinal wind bleeding, metrorrhagia and leukorrhea, Ben Tun Qi (a condition where qi rushes from the lower abdomen to the chest/throat), stimulate appetite, aid digestion, generate fluids, quench thirst, and treat cough with hoarseness. It should be soaked in wine and steamed before use. Those fallen due to wind before maturity are called Suifengzi. For lung injury due to fire causing stagnation-related distension, or phlegm-cough with throat obstruction, holding three or four pieces in the mouth yields excellent results.

Commentary: Helile’s sour flavor drains the Liver and secures the Lung; its bitter flavor strengthens the Kidney and drains the Spleen; its astringent flavor thickens the Large Intestine. This explains its entry into the five meridians. Ultimately, it is an astringent agent suitable for chronic diarrhea and dysentery. Using it when accumulation/damp-heat is initial contradicts Zhu Danxi’s principle that “dysentery has no stopping method.” *Bencao Yan Yi* states that those with qi deficiency should slowly roast and take small doses, as it can both astringe the intestines and drain qi. Zhu Danxi said that genuine Helile has only six ridges; variations in ridge count indicate substitutes like Pi Li Le, Yan Li Le, Lang Jing Le, or Za Lu Le, which are unsuitable.

Lei Gong stated: Do not use Pi Li Le, Yan Li Le, Lang Jing Le, or Za Lu Le. Genuine Helile has exactly six ridges; any variation indicates impure types like Za Lu Le or Bi Lu Le, which are mixed and have round, exposed ridges. Varieties with eight to thirteen ridges are called Lang Jing Le, which are overly astringent and unfit for medicinal use. Preparation involves soaking in wine first, then steaming for one double-hour period (approx. 2 hours), scraping off the ridges with a knife, finely chopping, and drying before use.