古人口咬碎，故称 咀。今以刀代之，惟凭锉用。犹曰咀片，不忘本源。诸药锉时，须
要得
法。或微水渗，或略火烘。湿者候干，坚者待润，才无碎末，片片薄匀。状与花瓣相侔，合
成方剂起眼。仍忌锉多留久，恐走气味不灵。旋锉应人，速能求效。根梢各治，尤勿混淆。
生苗向上者为根，气脉行上；入土垂下者为梢，气脉下行。中截为身，气脉中守。上焦病者
用根；中焦病者用身；下焦病者用梢。盖根升梢降，中守不移故也。
凡药制造，贵在适中，不及则功效难求，太过则气味反失。火制四∶有 、有炮、有炙、
有
炒之不同；水制三∶或渍、或泡、或洗之弗等。水火共制造者，若蒸、若煮而有二焉。余外
制虽多端，总不离此二者。匪故巧弄，各有意存。酒制升提，姜制发散。入盐走肾脏，仍使
软坚；用醋注肝经，且资住痛。童便制，除劣性降下；米泔制，去燥性和中。乳制滋润回枯
，助生阴血；蜜制甘缓难化，增益元阳。陈壁土制，窃真气骤补中焦；麦麸皮制，抑酷性勿
伤上膈。乌豆汤，甘草汤渍曝，并解毒致令平和；羊酥油、猪脂油涂烧，咸渗骨容易脆断。
有剜去瓤免胀，有抽去心除烦。大概具陈，初学熟玩。
治疗贵方药合宜，方药在气味善用。气者，天也。气有四∶温热者天之阳，寒凉者天之
阴。阳则升，阴则降。味者，
地也。味有六∶辛、甘、淡者，地之阳；酸、苦、咸者，地之阴。阳则浮，阴则沉。有使气
者，有使味者，有气味俱使
者，有先使气后使味者，有先使味后使气者，不可一例而拘。有一药两味，或三味者；有一
药一气，或二气者。热者多，
寒者少，寒不为之寒；寒者多，热者少，热不为之热。或寒热各半而成温，或温多而成热，
或凉多而成寒，不可一途而
取。又或寒热各半，昼服之，则从热之属而升；夜服之，则从寒之属而降。至于晴日则从热，
阴雨则从寒。所从求类，
变化犹不一也。仍升而使之降，须其抑也；沉
甘缓也，其行之也上。苦泻
也，其行之也下。
酸收也，其性缩。咸软也，其性舒。上下、舒缩、横直之不同如此，合而用之，其相应也。
正犹鼓掌成声，沃水成沸。二物相合，象在其间也。有志活人者，宜于是而取法。
古人用口咬碎药材，所以称为“咀”。现在用刀代替，只凭借锉刀来加工。虽然仍叫“咀片”，是为了不忘本源。各种药物在锉制时，必须掌握方法。有的稍微用水浸润，有的略用火烘烤。潮湿的药材要等到干燥，坚硬的药材要等待其湿润，这样才不会产生碎末，每一片都薄而均匀。形状与花瓣相似，符合方剂对药片外观的要求。仍然忌讳锉制过多且存放太久，恐怕会散失气味导致药效不灵。现锉现用，配合病人需求，能迅速求得疗效。根和梢分别治疗不同的病症，尤其不要混淆。
生长在地面以上、向上生长的部分为根，气脉上行；深入泥土、向下垂挂的部分为梢，气脉下行。中间截取的部分为身，气脉居中守持。上焦（人体上部）患病者使用根；中焦（人体中部）患病者使用身；下焦（人体下部）患病者使用梢。这是因为根性升、梢性降，中间部分守中不变的原因。
凡是药物的炮制，贵在适中，处理不够则难以获得功效，处理过度则气味反而丧失。火制有四种：有煿（烤）、有炮、有炙（涂油炒或烘）、有炒的不同；水制有三种：或浸泡、或泡发、或洗涤的不等。水火共同制造的，如蒸、如煮，有两种情况。其余外的制法虽然多种多样，总离不开这两类。并非故意卖弄技巧，而是各有用意。酒制能提升药势，姜制能发散邪气。入盐制能引药入肾脏，并使坚硬之物变软；用醋制能引导药力注入肝经，并且有助于止痛。童便（儿童尿液）制，能去除劣性并引导药力下行；米泔水（淘米水）制，能去除燥性并调和脾胃。乳汁制，能滋润干枯，助生阴血；蜂蜜制，甘缓难化，能增益元阳。陈壁土（老墙皮）制，能窃取真气迅速补益中焦；麦麸皮制，能抑制酷烈之性以免伤害上膈。用乌豆汤、甘草汤浸泡后曝晒，都能解毒使药性平和；用羊酥油、猪脂油涂抹后烧制，咸味渗入骨骼容易使药材脆断。有的挖去瓤以防胀气，有的抽去心以除烦。大概情况都已陈述，初学者应熟读玩味。
治疗贵在方药适宜，方药的关键在于善用气味。气，属于天。气有四种：温热属于天之阳，寒凉属于天之阴。阳则上升，阴则下降。味，属于地。味有六种：辛、甘、淡属于地之阳；酸、苦、咸属于地之阴。阳则浮越，阴则沉降。有的利用气的作用，有的利用味的作用，有的气与味共同作用，有的先发挥气的作用再发挥味的作用，有的先发挥味的作用再发挥气的作用，不能一概拘泥。有一种药具备两种味，或三种味的；有一种药具备一种气，或两种气的。热性药多，寒性药少，整体就不显寒；寒性药多，热性药少，整体就不显热。或者寒热各半而成温性，或者温性多而成热性，或者凉性多而成寒性，不能单一途径去选取。又或者寒热各半，白天服用，则从热性属而上升；夜晚服用，则从寒性属而下降。至于晴天则从热，阴雨天则从寒。所顺应的类别，变化尚且不止这些。如果要让上升的药变为下降，需要加以抑制；甘味具有缓急的作用，其运行趋向于上。苦味具有泻下的作用，其运行趋向于下。酸味具有收敛的作用，其性质收缩。咸味具有软坚的作用，其性质舒展。上下、舒缩、横直等不同，合在一起使用，它们相互呼应。正如同拍手成声，浇水成沸。两物相合，象数就在其中了。有志于救死扶伤的人，应该从这里取法。
In ancient times, people used their teeth to crush herbs, hence the term "Ju" (chewing/crushing). Today, knives are used instead, relying solely on filing. Although it is still called "Ju Pian" (filed slices), this is to remember the origin. When filing various drugs, one must master the proper method. Some are slightly moistened with water, others slightly roasted by fire. Damp herbs should be dried first; hard herbs should be allowed to soften. Only then will there be no fragments, and each slice will be thin and uniform. The shape resembles flower petals, meeting the aesthetic requirements of prescriptions. It is still taboo to file too much and store for a long time, as this may cause the loss of aroma and efficacy. Filing just before use, according to the patient's needs, can quickly achieve therapeutic effects. Roots and tips treat different conditions and must not be confused.
The part growing above ground and upward is the root, where the Qi and blood vessels ascend; the part entering the soil and hanging downward is the tip, where the Qi and blood vessels descend. The middle section cut off is the body, where the Qi and blood vessels remain centered. For diseases in the Upper Jiao (upper burner), roots are used; for diseases in the Middle Jiao (middle burner), the body is used; for diseases in the Lower Jiao (lower burner), tips are used. This is because roots tend to ascend, tips tend to descend, and the middle remains stationary.
In the processing of all drugs, moderation is key. Insufficient processing makes efficacy difficult to achieve, while excessive processing causes the loss of aroma and flavor. Fire processing includes four types: roasting (Bo), frying/popping (Pao), grilling/oil-frying (Zhi), and stir-frying (Chao). Water processing includes three types: soaking (Zi), steeping (Pao), and washing (Xi). Processes involving both water and fire include steaming (Zheng) and boiling (Zhu), totaling two types. Other processing methods, though diverse, generally fall into these two categories. This is not done for mere skill display, but each has its specific intent. Wine processing enhances ascending action; ginger processing promotes dispersing action. Salt processing guides herbs to the Kidney channel and softens hardness; vinegar processing directs herbs to the Liver channel and alleviates pain. Child urine processing removes inferior properties and guides action downward; rice wash water processing removes dryness and harmonizes the Spleen and Stomach. Milk processing nourishes dryness and aids the generation of Yin Blood; honey processing is sweet, slow-acting, and difficult to digest, thereby boosting Yuan Yang (Original Yang). Old wall earth processing steals true Qi to rapidly tonify the Middle Jiao; wheat bran processing suppresses harsh nature to prevent injury to the Upper Diaphragm. Soaking in Mung Bean Decoction or Licorice Root Decoction followed by sun-drying detoxifies and moderates the herb. Coating with Sheep Butter or Pig Lard and then roasting allows salty flavors to penetrate bones, making them brittle and easy to break. Some hollow out the pith to prevent bloating; some remove the heart to eliminate irritability. These general principles are stated here for beginners to study carefully.
Treatment relies on appropriate prescriptions and drugs, which depend on the skilled use of Qi (aroma/volatile properties) and Wei (flavor/taste). Qi belongs to Heaven. There are four types of Qi: Warm and Hot belong to Heaven's Yang; Cold and Cool belong to Heaven's Yin. Yang ascends, Yin descends. Wei belongs to Earth. There are six tastes: Pungent, Sweet, and Bland belong to Earth's Yang; Sour, Bitter, and Salty belong to Earth's Yin. Yang floats, Yin sinks. Some utilize Qi, some utilize Wei, some utilize both Qi and Wei, some prioritize Qi then Wei, and some prioritize Wei then Qi; one cannot apply a single rule rigidly. One herb may have two or three tastes; one herb may have one or two types of Qi. If hot-natured herbs are numerous and cold-natured few, the mixture will not be cold; if cold-natured are numerous and hot-natured few, the mixture will not be hot. Half cold and half hot may result in warm; more warm results in hot; more cool results in cold. One cannot rely on a single path for selection. Furthermore, if half cold and half hot, taken during the day, it follows the hot nature and ascends; taken at night, it follows the cold nature and descends. On sunny days, it follows heat; on rainy/cloudy days, it follows cold. The categories followed vary greatly. To make an ascending herb descend, suppression is required. Sweet taste has a relaxing effect, and its movement tends upward. Bitter taste has a purgative effect, and its movement tends downward. Sour taste has an astringent effect, and its nature contracts. Salty taste has a softening effect, and its nature expands. Such differences in up/down, expansion/contraction, horizontal/vertical exist. When combined, they correspond to each other. Just as clapping produces sound and pouring water creates boiling, the interaction between two substances contains symbolic meanings. Those dedicated to saving lives should take this as their model.