味甘平。主五脏六腑寒热邪气，甘能补中气，中气旺则脏腑之精皆能四布，而驱其不
正之气也。坚筋骨，长肌肉，倍力，形不足者补之以味，甘草之甘为土之正味，而有最浓，
故其功如此。金疮 ，脾主肌肉，补脾则能填满肌肉也。解毒。甘为味中之至正味，正则气
性宜正，故能除毒。久服，轻身延年。补后天之功。
此以味为治也，味之甘，至甘草而极。甘属土，故其效皆在于脾。脾为后天之主，五脏
六腑皆受气焉。脾气盛，则五脏皆循环受益也。
味甘寒。主折跌绝筋，伤中，逐血痹，行血之功。填骨髓，血足能化精，而色黑归
肾也。长肌肉。脾统血，血充则肌肉亦满矣。作汤，除寒热积聚，血充足则邪气散，血流动
则凝滞消。除痹。血和利则经脉畅。生者尤良。血贵流行，不贵滋腻，故中古以前用熟地者
甚少。久服，轻身不老。补血之功。
地黄色与质皆类血，故入人身则专于补血。血补则阴气得和，而无枯燥拘牵之疾矣。古
方只
有干地黄、生地黄，从无用熟地黄者。熟地黄乃唐以后制法，以之加入温补肾经中药颇为得
宜。若于汤剂及养血、凉血等方甚属不合。盖地黄专取其性凉而滑利流通，熟则腻滞不凉全
失其本性矣。又仲景《伤寒》一百十三方，惟复脉用地黄。盖伤寒之病，邪从外入，最忌滋
滞。即使用补，必兼疏拓之性者，方可入剂。否则邪气向里，必有遗害。今人一见所现之证
，稍涉虚象，便以六味汤为常用之品，杀人如麻，可胜长叹。
【甘草】
味甘，性平。主治五脏六腑因寒热邪气引起的病症。甘味能补益中气，中气旺盛则脏腑的精微物质能够布散全身，从而驱除不正之气。坚固筋骨，生长肌肉，倍增体力。形体虚弱者需用厚味的药物来补益，甘草的甘味是土的正味，且最为浓厚，所以功效如此显著。治疗金疮（金属利器造成的创伤），脾主肌肉，补脾则能使肌肉丰满充实。解毒。甘是五味中最纯正的味道，正气纯正则药性也纯正，所以能解除毒素。长期服用，身体轻盈，延年益寿。这是补益后天之本的功效。
这里是以味道来论述治疗作用，甘味之极在于甘草。甘味属土，所以其疗效都作用于脾。脾是后天之本，五脏六腑都依赖它获得精气。脾气旺盛，则五脏都能循环受益。
【干地黄】
味甘，性寒。主治跌打损伤导致的筋骨折断，内伤，驱逐血痹，发挥行血的功效。填补骨髓，血液充足能化生为精，且黑色入肾。生长肌肉。脾统摄血液，血液充盈则肌肉也随之丰满。煎汤服用，可消除寒热积聚，血液充足则邪气消散，血液流动则凝滞消除。祛除痹症。血液调和通畅则经脉畅通。生用效果更佳。血液贵在流通，而不贵滋腻，所以在中古以前使用熟地黄的人很少。长期服用，身体轻盈，容颜不老。这是补血的功效。
地黄的色泽和质地都像血，所以进入人体后专门用于补血。血液得到补充则阴气调和，就不会有干枯拘挛的疾病了。古方中只有干地黄、生地黄，从未有用过熟地黄的。熟地黄是唐代以后的制法，将其加入温补肾经的中药中颇为适宜。如果在汤剂及养血、凉血等方剂中使用则很不合适。因为地黄专取其性凉而滑利流通的特性，制成熟地后则滋腻停滞且不凉，完全失去了本性。另外张仲景《伤寒论》中的一百一十三首方剂中，只有复脉汤用地黄。因为伤寒病，邪气从外部侵入，最忌讳滋腻滞涩。即使使用补药，也必须兼有疏拓性质的，才可以入药。否则邪气向内深入，必定留下后患。现在的人一见出现的证候，稍微涉及虚象，就把六味丸作为常用药品，杀人无数，令人不胜长叹。
[Gancao (Licorice Root)]
The flavor is sweet, and the nature is neutral. It primarily treats disorders of the five zang organs and six fu organs caused by pathogenic cold or heat. Sweetness can tonify the Middle Qi (Vital Energy of the Spleen and Stomach); when Middle Qi is robust, the essence of the zang and fu organs can be distributed throughout the body, thereby driving away abnormal qi. It strengthens sinews and bones, promotes muscle growth, and doubles physical strength. For those with insufficient form (physical weakness), supplementation should be done with substantial flavors; the sweetness of Gancao is the correct flavor of Earth and is the most concentrated, hence its efficacy is so profound. It treats metal wounds; since the Spleen governs muscles, tonifying the Spleen enables it to fill out the muscles. It detoxifies. Sweetness is the most upright flavor among the five tastes; uprightness in flavor implies uprightness in qi and nature, thus it can eliminate toxins. Long-term consumption leads to a light body and longevity. This represents the function of tonifying the Post-Heaven (Acquired) foundation.
This passage discusses treatment based on flavor. The sweetness reaches its extreme in Gancao. Sweetness belongs to Earth, so its effects are all centered on the Spleen. The Spleen is the master of the Post-Heaven foundation, and the five zang and six fu organs receive qi from it. When Spleen qi is abundant, the five zang organs benefit in a cyclical manner.
[Sheng Dihuang (Raw Rehmannia Root)]
The flavor is sweet, and the nature is cold. It primarily treats fractures and dislocations due to falls, internal injuries, expels blood bi (obstruction), and exerts the effect of promoting blood circulation. It fills the marrow; sufficient blood can transform into essence, and the black color corresponds to the Kidney. It promotes muscle growth. The Spleen controls blood; when blood is abundant, muscles also become full. Decocted as a soup, it eliminates cold-heat accumulations; sufficient blood scatters pathogenic factors, and flowing blood dissolves stagnation. It removes bi syndrome. Harmonious and smooth blood ensures unobstructed meridians. Using it raw is especially effective. Blood values circulation, not cloying stickiness; therefore, before the middle ancient period, few people used Shu Dihuang (Prepared Rehmannia Root). Long-term consumption leads to a light body and preservation of youth. This represents the function of nourishing blood.
The color and substance of Dihuang resemble blood, so upon entering the human body, it specializes in nourishing blood. When blood is nourished, Yin qi becomes harmonious, eliminating diseases of dryness and spasms. Ancient formulas only included Gan Dihuang (Dried Rehmannia) and Sheng Dihuang (Raw Rehmannia); there was never any use of Shu Dihuang (Prepared Rehmannia). Shu Dihuang is a processing method developed after the Tang Dynasty. Adding it to Chinese herbal medicines for warming and tonifying the Kidney meridian is quite appropriate. However, it is very unsuitable for decoctions and formulas for nourishing blood or clearing heat. This is because Dihuang specifically relies on its cool, slippery, and circulating nature; once processed into Shu Dihuang, it becomes cloying and stagnant, losing its coolness and completely losing its original nature. Furthermore, among the 113 formulas in Zhang Zhongjing's "Treatise on Cold Damage" (Shanghan Lun), only Fumai Tang (Pulse-Recovering Decoction) uses Dihuang. This is because in cold damage diseases, pathogens enter from the exterior, and cloying stagnation is strictly contraindicated. Even if tonification is used, it must possess dispersing and expanding properties to be included in the prescription. Otherwise, pathogens will move inward, causing lingering harm. Nowadays, people see symptoms that slightly suggest deficiency and immediately treat Liuwei Dihuang Wan (Six-Ingredient Pill with Rehmannia) as a common remedy, killing countless people, which is a cause for deep sighing.