"Medicine Nature Song Summary Four Hundred Flavors" Colloquial Explanation

Author: Wang Jinhong
Publisher:
Publication Date: 2000-09-01
Features: This book is an interpretive reading of "Pharmacopeia of Four Hundred Herbs," with each herb divided into four parts: the original text, annotations, language translation, and commentary. The entire book comprehensively explains the variety, origin, production area, properties, functions, clinical applications, dosage, and usage precautions of each herb in modern language. The content is concise, easy to understand, highly practical, and suitable for Chinese medicine professionals, students in medical schools, and enthusiasts of traditional Chinese medicine for reading and reference.
1. Ginseng
[Original Text] Ginseng is sweet in taste, greatly tonifying vital Qi, quenching thirst and generating fluids, and regulating nourishing and protecting Qi.
[Annotations] [1] Vital Qi: Also known as "original Qi," includes both original Yin and original Yang Qi. It is inherited from the innate and relies on postnatal nourishment for growth, derived from the essence of the innate, hence the name. It originates in the kidneys (including the Mingmen) and is stored in the Dantian, passing through the Three Jiao channels to reach the whole body, driving the activities of the five zang organs, six fu organs, and all other tissues and organs. It is the source of biochemical energy.