（戊湿其本气平其兼气温凉寒热在人以胃应之巳土其本味咸其兼味辛甘咸苦在人以脾应之）
人参 气温味甘微苦气味俱薄浮而升阳也阳中微阴无毒 〔垣〕人参甘温能补肺中元气肺气旺则四脏
之气皆旺精自生
而形自盛肺主诸气故也张仲景云病患汗后身热亡血脉沉迟者下利身凉脉微血虚者并加人参古人血脱者益气盖血不自生
须得生阳气之药乃生阳生则阴长血乃旺也若单用补血药血无由而生矣素问言无阳则阴无以生无阴则阳无以化故补气须
用人参血虚者亦须用之本草十剂云补可去弱人参羊肉之属是也盖人参补气羊肉补形形与气者有无之象也 〔李〕人参
生用
气寒熟用气温味甘补阳微苦补阴气主生物本乎夫味主成物本乎地气味生成阴阳之造化也凉者高秋清肃之气天之阴也其
性降温者阳春生发之气天之阳也其性升甘者湿土化成之味地之阳也其性浮微苦者火土相生之味地之阴也其性沉人参气
味俱薄气之薄者生降熟升味之薄者生升熟降如土虚火旺之病则宜生人参乃凉薄之气以泻火而补土是纯用其气也脾虚肺
怯之病则宜熟人参乃甘温之味以补土而生金是纯用其味也东垣以相火乘脾身热而烦气高而喘头痛而渴脉浮而大者用黄
柏佐人参孙真人治夏月热伤元气人汗大泄欲成痿厥用生脉散以泻热火而救金水君以人参之甘寒泻火而补元气臣以麦门
冬之苦甘寒清金而滋水源佐以五味子之酸温生肾津而收耗气使此皆补天元之真气非补热火也余每治伤寒温热等证为庸
医妄汗误下已成坏病死在旦夕者以人参一二两用童子小便煎之水浸冰冷冻饮料之立起去芦铡细用
术 气温味甘阴中阳也可升可降入足太阴阳明手太阴阳明太阳之经 〔垣〕本经止言术未分苍白而苍术
别有雄壮上行之
气能除湿下安太阴使邪气不传入脾也以其经泔浸火炒故能出汗与白术止汗特异用者不可以此代彼盖有止发之异其余主
治则同 〔洁〕苍术与白术主治同但比白术气重而体沉若除上湿发汗功最大若补中焦除脾胃湿力少不如白术腹中窄
狭者须用之白术能除湿益燥和中益气利腰剂间血除胃中热 〔洁〕其用有九温中一也去脾胃中湿二也除胃中热三也
强脾胃进饮
食四也和胃生津液五也止肌热六也四肢困倦嗜卧目不能开不思饮食七也止渴八也安胎九也凡中焦不受湿不能下利必须
白术以逐水益脾非白术不能去湿非枳实不能消痞故枳术丸以之为君捣碎纱罗子罗过用
当归 气温味甘辛气味俱轻阳也阳中微阴无毒入手少阴经足太阴经厥阴经和血补血尾破血身和血 〔洁〕
其用有三一
心经本药二和血三治诸病夜甚凡血受病必须用之血壅而不流则痛当归之甘温能和血辛温能散内寒苦温能助心散寒使气
血各有所归 〔海〕入手少阴以其心生血也入足太阴以其脾裹血也入足厥阴以其肝藏血也头能破血身能养血尾能行血全用
同人参黄 则补气而生血同牵牛大黄则行气而补血从桂附茱萸则热从大黄芒硝则寒佐使分定用者当知酒蒸治头痛诸痛
皆属木故以血药主之 〔修治〕酒制焙晒干去芦铡细用
生地黄 气寒味甘微苦味浓气薄阴中之阳无毒入手太阳经少阴经之剂 〔垣〕凉血补血补肾水真阴不足钱
仲泻丙火
与木通同用以导赤也诸经之血热与他药相随亦能治之溺血便血亦治之入四散例病患虚而多热宜加用之 〔戴〕阴微
阳盛相
火炽强来乘阴位日渐煎熬为虚火之证者宜地黄之属以滋阴退阳本经所谓干地黄者或阴干或曝干或焙干皆谓之干地黄今
药肆所谓生地黄是也故本草又云生者尤良若取凉血退热之功非新掘鲜者捣汁用之不得奇效掐碎用忌铁器莱菔
甘草 气平味甘气薄味浓升而浮阳也入足太阴厥阴经 〔垣〕阳不足者补之以甘甘温能除大热故生用则
气
平补脾胃不
足而大泻心火炙之则气温补三焦元气而散表寒除邪热去咽痛缓正气养阴血凡心火乘脾腹中急痛腹皮急缩者宜倍用之其
性能缓急而又协和诸药使之不争故热药得之缓其热寒药得之缓其寒寒热相杂者用之得其平 〔海〕五味之用苦泄辛
散酸收
咸软甘上行而发而本草言甘草下气何也盖甘味主中有升降浮沉可上可下可外可内有和有缓有补有泄居中之道尽矣张仲
景附子理中汤用甘草恐其僭上也调胃承气汤用甘草恐其速下也皆缓之之意小柴胡汤有柴胡黄芩之寒人参半夏之温而用
甘草者则有调和之意建中汤用甘草以补中而缓脾急也凤髓丹用甘草以缓肾急而生元气也乃甘补之意又曰甘者令人中满
中满者勿食甘甘缓而壅气非中满所宜也凡不满而用炙甘草为之补若中满而用生甘草为之泻能引诸药直至满所甘味入脾
归其所喜此升降浮沉之理也经云以甘补之以甘泻之以甘缓之是矣补中宜炙用泻火宜生用
萎蕤 气平味甘无毒能升能降阳中阴也主中风暴热不能动摇趺筋结肉诸不足心腹结气虚热湿毒腰痛时疾寒热去
虚劳
客热头痛不安加而用之良 〔垣〕润肺除热 〔珍〕萎蕤性平味甘柔润可食故朱肱活人书治风温自汗身重语
言难
出用萎蕤汤以
之为君药予每用治虚劳寒热 疟及一切不足之证用代参 不寒不燥大有殊功不止于去风热湿毒而已此昔人所未阐者也
与黄精钩吻二物相似萎蕤节上有须毛茎斑叶尖处有小黄点为不同采得以竹刀刮去节皮洗净以蜜水浸一宿蒸焙干用
大枣 气平味甘无毒瓦斯味俱浓阳也温以补不足甘以缓阴血 〔成〕邪在荣卫者辛甘以解之故用姜枣以和
荣
卫生发脾胃
升腾之气张仲景治奔豚用大枣滋脾土以平肾气也治水饮胁痛有十枣汤益土而胜水也 〔珍〕素问言枣为脾之果脾病
宜食之
谓治病和药枣为脾经血分药也若无故频食则生虫损齿为害多矣按王好古云中满者勿食甘甘令人满故仲景建中汤心下痞
者减饧枣与甘草同例此得用枣之方矣 〔陶〕道家方药以枣为佳饵其皮利肉补虚所以合汤皆擘之也
粳米 气平味甘苦无毒有早中晚三收以晚白米为第一新熟者动气经年者亦发病惟江南人多收火稻贮仓至春舂
米食
之即不发病宜人温中益气补下元也 〔海〕本草诸家共言益脾胃如何白虎汤用之入肺以其阳明为胃之经色为西方之
白故入
肺也然治阳明之经即在胃也色白味甘寒入手太阴又少阴证桃花汤用此甘以补正气竹叶石膏汤用此甘以益不足
食蜜 气平味甘无毒 〔珍〕蜂采无毒之花酿以大便而成蜜所谓臭腐生神奇也此入药之功有五清热补中
解毒润燥止痛
也生则性凉故能清热熟则性温故能补中甘而和平故能解毒柔而濡泽故能润燥缓可以去急故能止心腹肌肉疮疡之痛和可
以致中故能调和百药而与甘草同功仲景治阳明结燥大便不通蜜煎导法诚千古神方也
胶饴 气温味甘无毒入太阴经 〔成〕脾欲缓急食甘以缓之胶饴之甘以缓中也 〔海〕饴乃脾经气
分药也
甘能补脾之不足寇宗 云多食动脾气亦助胃火
阿胶 气平味甘无毒瓦斯味俱薄浮而升阳也入手少阴足少阴厥阴经得火良藏器曰诸胶皆主风止泄而驴皮主风为
最〔寇〕驴皮煎胶取其发散皮肤之外也用乌者取乌色属水以制热则生风之义如乌蛇乌鸦乌鸡之类皆然 〔珍〕
阿胶
大要只是补血与
液故能清肺益阴而治诸证按陈自明云补虚用牛皮胶去风用驴皮胶成氏云阴不足者补之以味阿胶之甘以补阴血杨氏云凡
治喘嗽不论肺虚肺实可下可温须用阿胶以安肺润肺其性和平为肺经要药锉如豆大或以蛤粉或以麸或以草灰皆炒成珠研
末用或以汤酒熔化各从本方
半夏 气平味辛有毒生微寒熟温生令人吐熟令人下气味俱薄沉而降阴中阳也辛浓苦轻阳中阴也入手阳明太阴
少阴
三经治寒痰及形寒饮冷伤肺而咳大和胃气除胃寒进食治太阴痰厥头痛非此不能除 〔成〕辛者散也润也半夏之辛
散逆气
结气除烦呕发音声行水气而润肾燥 〔海〕经云肾主五液化为五湿自入为唾入肝为泪入心为汗入脾为痰入肺为涕有
痰曰嗽
无痰曰咳痰者因咳而动脾之湿也半夏能泄痰之标不能泄痰之本泄本者泄肾也咳无形痰有形无形则润有形则燥所以为流
湿润燥也俗以半夏为肺药非也止呕吐为足阳明除痰为足太阴柴胡为之使故小柴胡汤中用之虽为止呕亦助柴胡黄芩主往
来寒热是又为足少阳阳明也汤洗尽滑铡细用诸血证及口渴者禁用为其燥津液也孕妇忌之用生姜则无害
杏仁 气温味甘苦冷利有小毒 〔洁〕气薄味浓浊而沉坠降也阴也入手太阴经其用有三润肺也消食积也
散滞
气也 〔垣〕杏仁散结润燥除肺中风热咳嗽杏仁下喘治气也桃仁疗狂治血也俱治大便秘当分气血昼则便难行阳气也
夜
则便难行阴血
也故虚人便秘不可过泄脉浮者属气用杏仁陈皮脉沉者属血用桃仁陈皮手阳明与手太阴为表里贲门主往来魄门主收闭为
气之通道故并用陈皮佐之 〔海〕仲景麻黄汤及王朝奉治伤寒气上喘逆并用杏仁者为其利气泻肺解肌也 〔修治〕
以汤浸去皮
尖麸炒杵细用
桃仁 气平味苦甘辛无毒 〔垣〕桃仁苦重于甘气薄味浓沉而降阴中之阳手足厥阴经血分药也苦以泄滞
血
甘以生新血
故破凝血者用之其功有四治热入血室一也泄腹中滞血二也除皮肤血热燥痒三也行皮肤凝聚之血四也 〔成〕肝者血
之源血
聚则肝气燥肝苦急急食甘以缓之桃仁之甘以缓肝散血故张仲景抵当汤用之以治伤寒八九日内有蓄血发热如狂小腹满痛
小便自利者又有当汗失汗热毒深入吐血及血结胸烦躁谵语者亦以此汤主之与虻虫水蛭大黄同用 〔修治〕行血连皮
尖润燥活血去皮尖麸炒俱捣细用
麻子仁 气平味甘无毒手阳明足太阴药也阳明病汗多胃热便难三者皆燥也故用之以通润也寇宗 云麻仁极难
去壳
取帛包置沸汤中浸至冷出之垂井中一夜勿令着水次日日中晒干新瓦上 去壳簸扬取仁粒粒皆完先藏地中者食之杀人
鸡子黄 气温味甘无毒本草云阴不足补之以血若咽有疮鸡子一枚去黄苦酒倾壳中以半夏入苦酒中取壳置刀环
上熬
微沸去滓旋旋呷之又主除热火疮痫痉卵白为肌肉皮毛卵黄为脏腑卵白象天卵黄象地故有阴阳表里气血之分焉
甘澜水 水气平味甘无毒伤寒汗后脐下悸欲作奔豚茯苓桂枝甘草大枣汤主之煎以甘澜水扬之无力取不助肾气
也虞搏
曰甘澜水甘温而性柔故烹伤寒阴证等药用之
潦水 即霖雨后行潦之水亦取其发纵之极流而不滞不助湿也
浆水 气微温味甘酸无毒即酸泔水也或云煮粟米饮酿成主调中引气宣和强力通关开胃解烦去
睡丹 浆水性凉善走故解烦渴而化滞物按浆水能止渴以其酸也能化滞以其米味之变也亦犹神曲麦芽之消食非
性凉
善走之谓
（戊土的本气是平，其兼气有温、凉、寒、热之分，这些变化通过胃来体现；己土的本味是咸，其兼味有辛、甘、咸、苦之分，这些变化通过脾来体现。）
人参：气温，味甘，微苦。气味都属薄，性质浮而升，属于阳中带有微阴，无毒。〔李东垣〕人参味甘性温，能补益肺中的元气。肺气旺盛，则其他四脏的气也都旺盛，精气自然生成，形体自然强盛，这是因为肺主司全身之气。张仲景说：病人发汗后身体发热、亡血、脉沉迟的，以及下利、身凉、脉微、血虚的，都应加入人参。古人认为血脱者应当益气，大概是因为血不能自行生成，必须依靠具有生发阳气作用的药物才能生成，阳气生发则阴血随之增长，血液才能旺盛。如果单用补血药，血就无法产生。《素问》说：没有阳，阴就无法生成；没有阴，阳就无法化生。所以补气必须用人参，血虚者也须用人参。《本草十剂》说：“补可去弱”，人参和羊肉之类就是补药。大概人参补气，羊肉补形，形与气代表了“无”与“有”的象。〔李杲〕人参生用时气偏寒，熟用时气偏温。味甘补阳，微苦补阴。气主生化万物，根本在于天；味主成就万物，根本在于地。气味的生成体现了阴阳的造化。凉，是高秋清肃之气，属于天之阴，其性降温；温，是阳春生发之气，属于天之阳，其性升散。甘，是湿土化成之味，属于地之阳，其性浮；微苦，是火土相生之味，属于地之阴，其性沉。人参的气味都属薄，气薄的生用则降，熟用则升；味薄的生用则升，熟用则降。如土虚火旺的病，宜用生人参，因其具凉薄之气，能泻火而补土，这是纯用其气的作用。脾虚肺怯的病，宜用熟人参，因其具甘温之味，能补土而生金，这是纯用其味的作用。李东垣认为，相火乘脾，出现身热而烦、气高而喘、头痛而渴、脉浮大的症状，用黄柏佐助人参。孙思邈治疗夏季热伤元气，人大量出汗，欲成痿厥证，用生脉散以泻热火而救金水。以人参的甘寒为君药，泻火而补元气；臣药用麦门冬的苦甘寒，清金而滋水源；佐药用五味子的酸温，生津液于肾而收敛耗散之气。使药调和诸药。这些都是补益天元真气，而非补益热火。我每次治疗伤寒、温热等证，被庸医误用汗法或下法，已成坏病，危在旦夕者，用人参一二两，用童子小便煎煮，冰水浸冷后服用，立刻就能起死回生。去芦头，铡细备用。
术（白术/苍术）：气温，味甘。属于阴中之阳，可升可降。入足太阴、阳明经，手太阴、阳明经，太阳经。〔李东垣〕《本经》只说术，未分苍术和白术。苍术别有雄壮上行之气，能除湿，下安太阴，使邪气不传入脾。因为它经过泔水浸泡、火炒，故能发汗，与白术止汗的功效特异。使用的人不可将二者互相替代，盖因有一止一发的区别。其余主治功效则相同。〔王洁古〕苍术与白术主治相同，但比白术气重而体沉。若除上焦湿邪、发汗，功效最大；若补中焦、除脾胃湿邪，力量不如白术。腹中窄狭者须用苍术。白术能除湿、益燥、和中、益气、利腰膝、间血、除胃中热。〔王洁古〕白术的功效有九种：一是温中；二是去除脾胃中湿邪；三是除胃中热；四是强脾胃、进饮食；五是和胃、生津液；六是止肌热；七是治四肢困倦、嗜卧、目不能开、不思饮食；八是止渴；九是安胎。凡中焦不受湿、不能下利者，必须用白术以逐水益脾。非白术不能去湿，非枳实不能消痞，所以枳术丸以白术为君药，捣碎过筛后用。
当归：气温，味甘、辛。气味都轻，属阳，阳中带有微阴，无毒。入手少阴经，足太阴经，厥阴经。和血、补血。归尾破血，归身和血。〔王洁古〕当归的使用有三方面：一是心经的本药；二是和血；三是治疗各种夜间加重的病症。凡是血受病，必须用当归。血壅滞而不流动则疼痛。当归的甘温能和血，辛温能散内寒，苦温能助心散寒，使气血各有所归。〔张元素〕当归入手少阴经，因为心生血；入足太阴经，因为脾裹血；入足厥阴经，因为肝藏血。归头能破血，归身能养血，归尾能行血。全用同人参、黄芪则补气而生血；同牵牛子、大黄则行气而补血；同桂枝、附子、吴茱萸则性热；同大黄、芒硝则性寒。佐使药的配定，使用者应当知晓。酒蒸治头痛，诸痛皆属木，故以血药为主治。〔修治〕酒制，焙干，晒干，去芦头，铡细备用。
生地黄：气寒，味甘、微苦。味浓气薄，属阴中之阳，无毒。入手太阳经、少阴经。〔李东垣〕生地黄能凉血、补血、补肾水。真阴不足，钱乙用其与木通同用，以泻丙火（心火），导赤。诸经的血热，随他药也能治疗。溺血、便血也治疗。列入四物散例中，病患虚而多热者宜加用。〔戴原礼〕阴微阳盛，相火炽强来乘阴位，日渐煎熬成为虚火证的，宜用地黄之类以滋阴退阳。《本经》所说的干地黄，或阴干、或曝干、或焙干，都叫干地黄。现在药肆所说的生地黄就是。所以《本草》又说生者尤良。若要取凉血退热之功，非新掘鲜者捣汁用之，不得奇效。掐碎用，忌铁器。莱菔（萝卜）。
甘草：气平，味甘。气薄味浓，升而浮，属阳。入足太阴、厥阴经。〔李东垣〕阳不足者，用甘味补之。甘温能除大热，所以生用则气平，补脾胃不足而大泻心火；炙之则气温，补三焦元气而散表寒，除邪热，去咽痛，缓正气，养阴血。凡心火乘脾，腹中急痛，腹皮急缩者，宜倍用之。其性能缓急，而又协和诸药使之不争，所以热药得之缓其热，寒药得之缓其寒，寒热相杂者用之得其平。〔张元素〕五味的作用：苦泄、辛散、酸收、咸软、甘上行而发。但《本草》说甘草下气，为什么呢？大概甘味主中有升降浮沉，可上可下，可外可内，有和有缓，有补有泄，居中之道尽矣。张仲景附子理中汤用甘草，恐其僭上，故调之；调胃承气汤用甘草，恐其速下，故缓之。这都是缓的意思。小柴胡汤有柴胡、黄芩之寒，人参、半夏之温，而用甘草，则有调和之意。建中汤用甘草以补中而缓脾急。凤髓丹用甘草以缓肾急而生元气，乃甘补之意。又曰：甘者令人中满，中满者勿食甘。甘缓而壅气，非中满所宜。凡不满而用炙甘草为之补，若中满而用生甘草为之泻。能引诸药直至满所，甘味入脾，归其所喜，此升降浮沉之理也。经云：以甘补之，以甘泻之，以甘缓之，是矣。补中宜炙用，泻火宜生用。
萎蕤（玉竹）：气平，味甘，无毒。能升能降，阳中阴也。主中风暴热，不能动摇，趺筋结肉，诸不足，心腹结气，虚热，湿毒，腰痛，时疾寒热，去虚劳客热，头痛不安，加而用之良。〔李东垣〕润肺除热。〔苏颂〕萎蕤性平味甘，柔润可食，所以朱肱《活人书》治风温自汗、身重、语言难出，用萎蕤汤以之为君药。我每次用治虚劳寒热疟及一切不足之证，用代参，不寒不燥，大有殊功，不止于去风热湿毒而已，此昔人所未阐者也。与黄精、钩吻二物相似，萎蕤节上有须毛，茎斑，叶尖处有小黄点，为不同。采得以竹刀刮去节皮，洗净，以蜜水浸一宿，蒸焙干用。
大枣：气平，味甘，无毒。瓦斯味俱浓，属阳。温以补不足，甘以缓阴血。〔成无己〕邪在荣卫者，辛甘以解之，故用姜枣以和荣卫，生发脾胃升腾之气。张仲景治奔豚用大枣，滋脾土以平肾气也；治水饮胁痛有十枣汤，益土而胜水也。〔苏颂〕《素问》言枣为脾之果，脾病宜食之，谓治病和药，枣为脾经血分药也。若无故频食则生虫损齿，为害多矣。按王好古云：中满者勿食甘，甘令人满，故仲景建中汤心下痞者减饧枣，与甘草同例，此得用枣之方矣。〔陶弘景〕道家方药以枣为佳饵，其皮利肉补虚，所以合汤皆擘之也。
粳米：气平，味甘、苦，无毒。有早、中、晚三收，以晚白米为第一。新熟者动气，经年者亦发病。惟江南人多收火稻贮仓至春舂米食之，即不发病。宜人温中益气，补下元也。〔张元素〕《本草》诸家共言益脾胃，如何白虎汤用之入肺？以其阳明为胃之经，色为西方之白，故入肺也。然治阳明之经即在胃也。色白味甘寒，入手太阴。又少阴证桃花汤用此，甘以补正气。竹叶石膏汤用此，甘以益不足。
食蜜：气平，味甘，无毒。〔苏颂〕蜂采无毒之花酿以大便而成蜜，所谓臭腐生神奇也。此入药之功有五：清热、补中、解毒、润燥、止痛也。生则性凉，故能清热；熟则性温，故能补中；甘而和平，故能解毒；柔而濡泽，故能润燥；缓可以去急，故能止心腹肌肉疮疡之痛；和可以致中，故能调和百药，而与甘草同功。仲景治阳明结燥大便不通，蜜煎导法，诚千古神方也。
胶饴（麦芽糖）：气温，味甘，无毒。入太阴经。〔成无己〕脾欲缓急，食甘以缓之，胶饴之甘以缓中也。〔张元素〕饴乃脾经气分药也。甘能补脾之不足。寇宗奭云：多食动脾气，亦助胃火。
阿胶：气平，味甘，无毒。瓦斯味俱薄，浮而升，阳也。入手少阴、足少阴、厥阴经。得火良。藏器曰：诸胶皆主风止泄，而驴皮主风为最。〔寇宗奭〕驴皮煎胶，取其发散皮肤之外之用。用乌者，取乌色属水，以制热则生风之义，如乌蛇、乌鸦、乌鸡之类皆然。〔苏颂〕阿胶大要只是补血与液，故能清肺益阴而治诸证。按陈自明云：补虚用牛皮胶，去风用驴皮胶。成氏云：阴不足者补之以味，阿胶之甘以补阴血。杨氏云：凡治喘嗽，不论肺虚肺实，可下可温，须用阿胶以安肺润肺。其性和平，为肺经要药。锉如豆大，或以蛤粉、或以麸、或以草灰，皆炒成珠，研末用。或以汤酒熔化，各从本方。
半夏：气平，味辛，有毒。生微寒，熟温。生令人吐，熟令人下。气味俱薄，沉而降，阴中阳也。辛浓苦轻，阳中阴也。入手阳明、太阴、少阴三经。治寒痰及形寒饮冷伤肺而咳，大和胃气，除胃寒，进食，治太阴痰厥头痛，非此不能除。〔成无己〕辛者散也，润也。半夏之辛散逆气、结气，除烦呕，发音声，行水气而润肾燥。〔张元素〕经云：肾主五液，化为五湿，自入为唾，入肝为泪，入心为汗，入脾为痰，入肺为涕。有痰曰嗽，无痰曰咳。痰者，因咳而动脾之湿也。半夏能泄痰之标，不能泄痰之本。泄本者，泄肾也。咳无形，痰有形。无形则润，有形则燥，所以为流湿润燥也。俗以半夏为肺药，非也。止呕吐为足阳明，除痰为足太阴，柴胡为之使，故小柴胡汤中用之。虽为止呕，亦助柴胡、黄芩主往来寒热，是又为足少阳、阳明也。汤洗尽滑，铡细用。诸血证及口渴者禁用，为其燥津液也。孕妇忌用，用生姜则无害。
杏仁：气温，味甘、苦，冷利，有小毒。〔王洁古〕气薄味浓，浊而沉坠，降也，阴也。入手太阴经。其用有三：润肺也，消食积也，散滞气也。〔李东垣〕杏仁散结润燥，除肺中风热咳嗽。杏仁下喘，治气也；桃仁疗狂，治血也。俱治大便秘，当分气血。昼则便难，行阳气也；夜则便难，行阴血也。故虚人便秘不可过泄。脉浮者属气，用杏仁、陈皮；脉沉者属血，用桃仁、陈皮。手阳明与手太阴为表里，贲门主往来，魄门主收闭，为气之通道，故并用陈皮佐之。〔张元素〕仲景麻黄汤及王朝奉治伤寒气上喘逆，并用杏仁者，为其利气、泻肺、解肌也。〔修治〕以汤浸去皮尖，麸炒，杵细用。
桃仁：气平，味苦、甘、辛，无毒。〔李东垣〕桃仁苦重于甘，气薄味浓，沉而降，阴中之阳，手足厥阴经血分药也。苦以泄滞血，甘以生新血，故破凝血者用之。其功有四：治热入血室一也，泄腹中滞血二也，除皮肤血热燥痒三也，行皮肤凝聚之血四也。〔成无己〕肝者血之源，血聚则肝气燥。肝苦急，急食甘以缓之。桃仁之甘以缓肝，散血，故张仲景抵当汤用之以治伤寒八九日内有蓄血，发热如狂，小腹满痛，小便自利者。又有当汗失汗，热毒深入，吐血及血结胸，烦躁谵语者，亦以此汤主之。与虻虫、水蛭、大黄同用。〔修治〕行血连皮尖，润燥活血去皮尖，麸炒，俱捣细用。
麻子仁（火麻仁）：气平，味甘，无毒。手阳明、足太阴药也。阳明病汗多，胃热，便难，三者皆燥也，故用之以通润也。寇宗奭云：麻仁极难去壳，取帛包置沸汤中浸至冷出之，垂井中一夜，勿令着水，次日日中晒干新瓦上去壳，簸扬取仁，粒粒皆完。先藏地中者食之杀人。
鸡子黄：气温，味甘，无毒。《本草》云：阴不足，补之以血。若咽有疮，鸡子一枚，去黄，苦酒倾壳中，以半夏入苦酒中，取壳置刀环上熬微沸，去滓，旋旋呷之。又主除热火疮、痫痉。卵白为肌肉皮毛，卵黄为脏腑。卵白象天，卵黄象地，故有阴阳、表里、气血之分焉。
甘澜水：水气平，味甘，无毒。伤寒汗后脐下悸，欲作奔豚，茯苓桂枝甘草大枣汤主之。煎以甘澜水，扬之无力，取不助肾气也。虞搏曰：甘澜水甘温而性柔，故烹伤寒阴证等药用之。
潦水：即霖雨后行潦之水，亦取其发纵之极，流而不滞，不助湿也。
浆水：气微温，味甘、酸，无毒。即酸泔水也。或云煮粟米饮酿成。主调中，引气，宣和，强力，通关，开胃，解烦，去睡。丹溪曰：浆水性凉善走，故解烦渴而化滞物。按浆水能止渴，以其酸也；能化滞，以其米味之变也。亦犹神曲、麦芽之消食，非性凉善走之谓。
(For Wu Earth, its primary qi is balanced; its secondary qi varies in warmth, coolness, cold, and heat, manifesting through the Stomach. For Ji Earth, its primary taste is salty; its secondary tastes vary in pungent, sweet, salty, and bitter, manifesting through the Spleen.)
Ren Shen (Ginseng Radix): Qi is warm, taste is sweet with a slight bitterness. The qi and taste are both thin; it floats and ascends, belonging to Yang containing slight Yin. It is non-toxic. [Li Dongyuan] Ren Shen, being sweet and warm, can tonify the Yuan Qi of the Lung. When Lung Qi is prosperous, the Qi of the other four Zang organs becomes prosperous as well; Essence is naturally generated, and the physical form naturally flourishes, because the Lung governs all Qi. 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. Ancients believed that in cases of blood depletion, one should 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 prosperous. If only blood-tonifying herbs are used alone, blood cannot be produced. *Su Wen* states: Without Yang, Yin cannot be generated; without Yin, Yang cannot be transformed. Therefore, for Qi deficiency, Ren Shen must be used; for blood deficiency, Ren Shen is also required. *Ben Cao Shi Ji* states: "Tonification can remove weakness"; Ren Shen and mutton belong to this category. Generally, Ren Shen tonifies Qi, while mutton tonifies Form; Form and Qi represent the images of "non-being" and "being." [Li Gao] When used 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 austere Qi of high autumn, belonging to the Yin of Heaven, with a nature that lowers temperature; Warmth is the generating Qi of early spring, belonging to the Yang of Heaven, with a nature that ascends. Sweetness is the taste transformed 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. Ren Shen's Qi and Taste are both thin. Thin Qi, when raw, sinks; when cooked, ascends. Thin Taste, when raw, ascends; when cooked, sinks. For diseases of Earth deficiency with Fire hyperactivity, raw Ren Shen is suitable due to its cool and thin Qi, which clears Fire and tonifies Earth; this purely utilizes its Qi. For Spleen deficiency and Lungs' timidity, cooked Ren Shen is suitable due to its sweet and warm Taste, which tonifies Earth and generates Metal; this purely utilizes its Taste. Li Dongyuan held that when Ministerial Fire invades the Spleen, causing fever and irritability, rapid breathing and wheezing, headache and thirst, and a floating and large pulse, Huang Bai (Phellodendri Cortex) is used to assist Ren Shen. Sun Simiao treated summer-heat damaging Yuan Qi, where excessive sweating leads to flaccidity syndrome, using Sheng Mai San to clear Heat-Fire and rescue Metal and Water. Ren Shen's sweet and cold nature serves as the Sovereign herb to clear Fire and tonify Yuan Qi; Mai Men Dong (Ophiopogonis Radix), bitter, sweet, and cold, serves as the Minister to clear Metal and nourish the water source; Wu Wei Zi (Schisandrae Fructus), sour and warm, serves as the Assistant to generate Kidney fluids and consolidate dissipating Qi; the Envoy harmonizes. These all tonify the True Qi of the Heavenly Origin, not Heat-Fire. In my treatment of Shang Han and warm diseases mismanaged by quacks using improper sweating or purging methods, leading to critical conditions on the verge of death, I use 1-2 liang of Ren Shen decocted with童子小便 (Child's Urine), cooled with ice water, administered immediately to revive the patient. Remove the rootlet, chop finely, and prepare.
Zhu (Atractylodes Rhizome - Bai Zhu/Cang Zhu): Qi is warm, taste is sweet. It belongs to Yin containing Yang; it can ascend and descend. It enters the Foot Taiyin and Yangming channels, Hand Taiyin and Yangming channels, and the Taiyang channel. [Li Dongyuan] *Ben Jing* mentions Zhu without distinguishing between Cang Zhu and Bai Zhu. Cang Zhu possesses a vigorous ascending Qi that removes dampness and stabilizes the Lower Taiyin, preventing pathogenic factors from invading the Spleen. Because it is soaked in rice water and stir-fried over fire, it induces sweating, unlike Bai Zhu which stops sweating. Users must not substitute one for the other due to this difference in inducing vs. stopping sweat. Their other therapeutic indications are the same. [Wang Jiegu] Cang Zhu and Bai Zhu have similar indications, but Cang Zhu is heavier in Qi and denser in substance. To remove upper dampness and induce sweating, its efficacy is greatest; to tonify the Middle Jiao and remove Spleen-Stomach dampness, its strength is less than Bai Zhu. Cang Zhu is required for abdominal tightness. Bai Zhu removes dampness, benefits dryness, harmonizes the Middle, tonifies Qi, benefits the waist and knees, resolves blood stasis, and clears Stomach heat. [Wang Jiegu] Bai Zhu has nine functions: 1. Warms the Middle; 2. Removes dampness from the Spleen and Stomach; 3. Clears Stomach heat; 4. Strengthens the Spleen and Stomach and promotes appetite; 5. Harmonizes the Stomach and generates fluids; 6. Stops muscle heat; 7. Treats limb fatigue, lethargy, inability to open eyes, and anorexia; 8. Stops thirst; 9. Calms the fetus. For Middle Jiao dampness preventing downward flow and diarrhea, Bai Zhu is essential to expel water and benefit the Spleen. Only Bai Zhu can remove dampness; only Zhi Shi (Aurantii Fructus Immaturus) can resolve stagnation. Thus, in Zhi Zhu Wan, Bai Zhu is the Sovereign herb, crushed and sifted through gauze.
Dang Gui (Angelicae Sinensis Radix): Qi is warm, taste is sweet and pungent. The Qi and Taste are light, belonging to Yang containing slight Yin. It is non-toxic. It enters the Hand Shaoyin, Foot Taiyin, and Jueyin channels. It harmonizes and tonifies blood. The tail breaks blood; the body harmonizes blood. [Wang Jiegu] Dang Gui has three uses: 1. It is the principal herb for the Heart channel; 2. It harmonizes blood; 3. It treats conditions worsening at night. Whenever blood pathology occurs, Dang Gui must be used. Blood stagnation causes pain. Dang Gui's sweet and warm nature harmonizes blood; its pungent 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. [Zhang Yuansu] Dang Gui enters the Hand Shaoyin because the Heart generates blood; it enters the Foot Taiyin because the Spleen envelops 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 (Pharbitidis Semen) and Da Huang (Rhei Radix et Rhizoma), it moves Qi and tonifies blood; used with Gui Zhi (Cinnamomi Ramulus), Fu Zi (Aconiti Lateralis Radix Praeparata), and Zhu Yu (Evodiae Fructus), it becomes hot; used with Da Huang and Mang Xiao (Natrii Sulfas), it becomes cold. Practitioners must understand the determination of Assistants and Envoys. Wine-steamed, it treats headaches; all pains belong to Wood, so blood herbs are primary. [Processing] Process with wine, bake dry, sun-dry, remove rootlets, chop finely, and prepare.
Sheng Di Huang (Rehmanniae Radix): Qi is cold, taste is sweet with slight bitterness. The taste is dense, the Qi is thin, belonging to Yin containing Yang. It is non-toxic. It enters the Hand Taiyang and Shaoyin channels. [Li Dongyuan] It cools blood, tonifies blood, and tonifies Kidney Water. For True Yin deficiency, Qian Yi used it with Tong Cao (Tetrapanacis Medulla) to clear Bing Fire (Heart Fire) and guide redness out. It treats blood heat in various channels accompanying other herbs. It also treats hematuria and rectal bleeding. Included in Si Wu Tang (Four Substances Decoction); suitable for deficient patients with much heat. [Dai Yuanli] For conditions of Yin deficiency and Yang excess, where Ministerial Fire blazes and attacks the Yin position, gradually consuming Yin to create deficiency-fire syndromes, Rehmannia-type herbs are suitable to nourish Yin and retreat Yang. The *Ben Jing* refers to Gan Di Huang (Dried Rehmannia), whether air-dried, sun-dried, or baked. What modern pharmacies call Sheng Di Huang is actually this. Hence, *Ben Cao* states fresh is superior. To achieve cooling blood and retreating heat effects, freshly dug fresh roots crushed for juice are necessary for miraculous results. Crush before use; avoid iron vessels. Lai Fu Zi (Radish).
Gan Cao (Licorice Root): Qi is neutral, taste is sweet. Qi is thin, taste is dense; it ascends and floats, belonging to Yang. It enters the Foot Taiyin and Jueyin channels. [Li Dongyuan] For Yang deficiency, tonify with sweet taste. Sweet-warm can clear great heat. Raw Gan Cao has neutral Qi, tonifies Spleen and Stomach insufficiency, and greatly clears Heart Fire. Roasted Gan Cao has warm Qi, tonifies San Jiao Yuan Qi, disperses exterior cold, removes pathogenic heat, relieves sore throat, moderates upright Qi, and nourishes Yin blood. For Heart Fire invading the Spleen causing abdominal urgency/pain and abdominal wall contraction, double the dose. Its nature relaxes tension and harmonizes other herbs to prevent conflict. Hot herbs become moderated by it; cold herbs become moderated by it; mixed cold and hot herbs achieve balance with it. [Zhang Yuansu] The five flavors act: Bitter drains, Pungent disperses, Sour astringes, Saline softens, Sweet ascends and releases. But *Ben Cao* says Gan Cao descends Qi. Why? Sweet taste contains ascent/descent and floating/sinking, up/down, outside/inside, harmony/moderation, tonification/draining. It embodies the central way. Zhang Zhongjing uses Gan Cao in Fu Zi Li Zhong Tang to fear rebellion upward, and in Tiao Wei Cheng Qi Tang to fear rapid purgation; both intend moderation. Xiao Chai Hu Tang contains cold Chai Hu/Huang Qin and warm Ren Shen/Ban Xia; Gan Cao is used for harmonization. Jian Zhong Tang uses Gan Cao to tonify the Middle and relax Spleen urgency. Feng Sui Dan uses Gan Cao to relax Kidney urgency and generate Yuan Qi, intending sweet tonification. Also said: Sweet causes fullness; those with fullness should avoid sweet. Sweet moderation obstructs Qi, unsuitable for fullness. For non-fullness, roasted Gan Cao tonifies; for fullness, raw Gan Cao drains. It guides herbs to the site of fullness. Sweet enters the Spleen, returning to its preference, reflecting ascent/descent/floating/sinking principles. Classics state: Tonify with sweet, drain with sweet, moderate with sweet. Correct. Use roasted for tonifying the Middle; use raw for clearing Fire.
Wei Yu (Polygonati Odorati Rhizoma / Yuzhu): Qi is neutral, taste is sweet, non-toxic. Can ascend and descend, Yang containing Yin. Treats wind-stroke with sudden heat, immobility, foot tendon knotting, flesh nodules, various deficiencies, heart/abdominal qi stagnation, deficiency heat, damp toxin, lower back pain, epidemic chills/fever, removes deficiency consumption and guest heat, headache and restlessness. Adding it yields good results. [Li Dongyuan] Moistens Lungs, clears heat. [Su Song] Wei Yu is neutral, sweet, soft, moist, and edible. Thus, Zhu Gong's *Huo Ren Shu* treats wind-warmth with spontaneous sweating, heaviness, and difficulty speaking using Wei Yu Tang with Wei Yu as the Sovereign herb. I often use it for deficiency consumption, chills/fever, malaria, and all deficiency syndromes as a substitute for Ren Shen. Not cold nor dry, it has great special merit, going beyond just removing wind-heat and damp toxins, a point unexplored by ancients. It resembles Huang Jing (Polygonati Rhizoma) and Gou Gen (Glechomae Herba). Wei Yu has whisk-like hairs on nodes, spotted stems, and small yellow dots at leaf tips. Harvest, scrape node skin with bamboo knife, wash clean, soak in honey water overnight, steam, and bake dry.
Da Zao (Jujube Fruit): Qi is neutral, taste is sweet, non-toxic. Heavy vapor and dense taste, belonging to Yang. Warmth tonifies insufficiency; sweetness moderates Yin blood. [Cheng Wuji] For pathogens in Ying and Wei, pungent and sweet resolve them; thus Ginger and Jujube harmonize Ying and Wei, generating the ascending Qi of the Spleen and Stomach. Zhang Zhongjing uses Da Zao to treat Ben Tun (Rushing Pig Syndrome) to nourish Spleen Earth and calm Kidney Qi; he uses Shi Zao Tang for fluid retention and hypochondriac pain to benefit Earth and overcome Water. [Su Song] *Su Wen* states dates are the fruit of the Spleen, suitable for Spleen disease. In treating illness and harmonizing medicines, dates are Spleen channel blood-level herbs. Frequent eating without cause causes worms and dental damage. Wang Haogu noted: Avoid sweet if full; sweet causes fullness. Thus, Zhang Zhongjian reduces maltose and dates in Jian Zhong Tang when epigastric palpitation exists, similar to Gan Cao; this is correct usage. [Tao Hongjing] Daoist formulas consider dates excellent food. Skin benefits flesh, pulp tonifies deficiency; hence, they are split for decoctions.
Jing Mi (Oryza Sativa Germ / Rice): Qi is neutral, taste is sweet and slightly bitter, non-toxic. There are early, middle, and late harvests; late white rice is first. Newly harvested moves Qi; stored for years causes 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. [Zhang Yuansu] *Ben Cao* experts say it benefits Spleen and Stomach. Why does Bai Hu Tang use it to enter the Lung? Because Yangming is the Stomach channel, color is white (West), so it enters the Lung. However, treating Yangming channel means treating the Stomach. White color, sweet taste, cold nature; enters Hand Taiyin. Also, Tao Hua Tang for Shaoyin syndrome uses it to tonify upright Qi with sweetness. Zhu Ye Shi Gao Tang uses it to benefit insufficiency with sweetness.
Shi Mi (Honey): Qi is neutral, taste is sweet, non-toxic. [Su Song] Bees gather nectar from non-toxic flowers to brew honey via transformation, exemplifying "rotten giving birth to miracle." Its medicinal functions are five: Clearing heat, tonifying the Middle, detoxifying, moistening dryness, and relieving pain. Raw is cold-natured, clearing heat; cooked is warm-natured, tonifying the Middle; sweet and peaceful, detoxifying; soft and moist, moisturizing dryness; mild action relieves urgency, stopping pain from heart/abdominal/muscle sores; harmonizing achieves centrality, harmonizing hundred herbs, functioning like Gan Cao. Zhang Zhongjing's Mi Jian Dao Fa (Honey Suppository Method) for Yangming constipation is a timeless divine prescription.
Jiao Yi (Malt Sugar): Qi is warm, taste is sweet, non-toxic. Enters the Taiyin channel. [Cheng Wuji] Spleen desires relaxation; eat sweet to relax it. Jiao Yi's sweetness relaxes the Middle. [Zhang Yuansu] Jiao Yi is a Qi-level herb for the Spleen channel. Sweetness tonifies Spleen insufficiency. Kou Zongshi said: Excessive intake agitates Spleen Qi and aids Stomach Fire.
E Jiao (Donkey-Hide Gelatin): Qi is neutral, taste is sweet, non-toxic. Light vapor and thin taste, floating and ascending, Yang. Enters Hand Shaoyin, Foot Shaoyin, and Jueyin channels. Beneficial with fire processing. Cang Qi said: All gelatins treat wind and stop diarrhea, but donkey-hide gelatin is best for wind. [Kou Zongshi] Donkey-hide gelatin extraction aims to disperse externally from the skin. Using black color relates to Water controlling Heat-induced Wind, similar to Black Snake, Crow, Black Chicken. [Su Song] E Jiao's main function is tonifying blood and fluids, thus clearing Lungs, benefiting Yin, and treating various syndromes. Chen Ziming said: Use Cow-hide gelatin for tonifying deficiency; use Donkey-hide gelatin for dispelling 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 purging/warming needs, use E Jiao to calm and moisten Lungs. Its nature is peaceful, a key Lung herb. Chop to bean size, or stir-fry with Ge Fen (Clay), Bran, or Ash until bubbling, powder. Or melt in decoction/wine per formula.
Ban Xia (Pinelliae Rhizoma): Qi is neutral, taste is pungent, toxic. Raw is slightly cold, cooked is warm. Raw induces vomiting; cooked induces purgation. Qi and taste are thin, sinking and descending, Yin containing Yang. Pungent dense, bitter light, Yang containing Yin. Enters Hand Yangming, Taiyin, and Shaoyin channels. Treats cold phlegm and cough from cold exposure/cold drinks injuring Lungs; greatly harmonizes Stomach Qi, removes Stomach cold, promotes eating, treats Taiyin Phlegm-Jue Headache, indispensable for this. [Cheng Wuji] Pungent disperses and moistens. Ban Xia's pungency disperses rebellious Qi, stagnant Qi, relieves irritability/vomiting, produces voice, moves water Qi, and moistens Kidney dryness. [Zhang Yuansu] Classics state: Kidney governs five fluids transforming into five dampnesses: entering self as saliva, Liver as tears, Heart as sweat, Spleen as phlegm, Lungs as nasal discharge. With phlegm is Su (cough); without phlegm is Ke (cough). Phlegm arises from cough moving Spleen dampness. Ban Xia drains the branch of phlegm, not the root. Draining the root involves draining the Kidney. Ke is formless; Tan is formed. Formless requires moistening; formed requires drying. Thus, 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, used in Xiao Chai Hu Tang. Though stopping vomiting, it assists Chai Hu/Huang Qin in treating alternating chills/fever, relating to Foot Shaoyang and Yangming. Wash thoroughly to remove slipperiness, chop finely. Contraindicated in blood syndromes and thirst due to drying fluids. Contraindicated in pregnancy; safe with Sheng Jiang (Fresh Ginger).
Xing Ren (Armeniacae Semen Amarum / Apricot Seed): Qi is warm, taste is sweet and bitter, cold and lubricating, slightly toxic. [Wang Jiegu] Qi thin, taste dense, turbid and heavy, descending, Yin. Enters Hand Taiyin channel. Three uses: Moistens Lungs, eliminates food stagnation, disperses stagnant Qi. [Li Dongyuan] Xing Ren resolves knots, moistens dryness, removes wind-heat cough from Lungs. Xing Ren lowers wheezing, treating Qi issues; Tao Ren (Persicae Semen) treats mania, treating Blood issues. Both treat constipation, distinguishing Qi and Blood. Daytime difficulty implies Yang Qi movement; nighttime difficulty implies Yin Blood movement. Thus, for deficient constipation, do not purge excessively. Floating pulse indicates Qi; use Xing Ren + Chen Pi (Citri Reticulatae Pericarpium). Sinking pulse indicates Blood; use Tao Ren + Chen Pi. Hand Yangming and Hand Taiyin are exterior-interior. Ben Gate governs passage; Po Gate governs closure; they are Qi channels, so Chen Pi assists. [Zhang Yuorsu] Zhang Zhongjing's Ma Huang Tang and Wang Chaofeng's treatment of cold injury with asthmatic reversal both use Xing Ren to move Qi, drain Lungs, and release muscles. [Processing] Soak in water, remove skin and tips, stir-fry with bran, pound fine.
Tao Ren (Persicae Semen / Peach Kernel): Qi is neutral, taste is bitter, sweet, pungent, non-toxic. [Li Dongyuan] Tao Ren is bitter-heavy, sweet-light, Qi thin, taste dense, sinking and descending, Yin containing Yang, Foot/Hand Jueyin Blood-level herb. Bitter drains stagnant blood; sweet generates new blood; thus used for breaking coagulated blood. Four functions: 1. Treats Heat entering Blood Chamber; 2. Drains abdominal stagnant blood; 3. Removes skin blood-heat and dry itching; 4. Moves condensed blood in skin. [Cheng Wuji] Liver is the source of blood; blood accumulation makes Liver Qi dry. Liver suffers urgency; eat sweet to moderate it. Tao Ren's sweetness moderates Liver, disperses blood. Thus, Zhang Zhongjing's Di Dang Tang uses it for Shang Han after 8-9 days with blood stasis, fever/manic behavior, lower abdominal fullness/pain, normal urination. Also for missed sweating, deep heat toxicity, hematemesis, blood-binding chest oppression, irritability/delirium. Used with Meng Chong (Blister Beetle), Shui Zhi (Leech), Da Huang. [Processing] For moving blood, keep skin/tips; for moistening/drying blood, remove skin/tips. Stir-fry with bran, crush fine.
Ma Zi Ren (Cannabis Fructus / Hemp Seed): Qi is neutral, taste is sweet, non-toxic. Hand Yangming, Foot Taiyin herb. Yangming syndrome with much sweat, Stomach heat, difficult stool—all are dry; thus used for unblocking and moistening. Kou Zongshi said: Hemp seeds are hard to shell. Wrap in cloth, soak in boiling water until cool, hang in well overnight (avoid touching water), sun-dry on new tile next day, shell, winnow. Seeds stored in ground beforehand are poisonous if eaten.
Ji Zi Huang (Chicken Egg Yolk): Qi is warm, taste is sweet, non-toxic. *Ben Cao* states: For Yin insufficiency, tonify with blood. For throat ulcers, take one egg, remove yolk, pour vinegar into shell, add Ban Xia to vinegar, place shell on knife ring, simmer gently, strain, sip slowly. Also treats fire-heat sores, epilepsy/spasms. Egg white corresponds to muscle/skin/hair; yolk to viscera. White represents Heaven; yolk represents Earth; thus distinctions of Yin/Yang, Exterior/Interior, Qi/Blood exist.
Gan Lan Shui (Gently Rolling Water): Water Qi is neutral, taste is sweet, non-toxic. After Shang Han sweating, sub-umbilical palpitations threatening Ben Tun are treated by Fu Ling Gui Zhi Gan Cao Da Zao Tang. 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-natured, thus used for cooking Shang Han Yin syndromes.
Liao Shui (Rainwater): Rainwater collected after prolonged rain. Taken for its extreme flowing nature, moving without stagnation, not aiding dampness.
Jiang Shui (Sour Rice Water): Qi slightly warm, taste sweet and sour, non-toxic. Sour rice water. Or fermented millet drink. Harmonizes Middle, guides Qi, promotes harmony, strengthens power, opens passages, stimulates appetite, relieves vexation, removes sleepiness. Danyang said: Jiang Shui is cool-natured and agile, thus relieving vexation/thirst and resolving stagnation. Jiang Shui stops thirst due to sourness; resolves stagnation due to grain flavor change. Similar to Shen Qu (Medicated Leaven) and Mai Ya (Malt) digesting food, not merely due to cool/agile nature.