Huo Shen Pai Use of Fu Zi

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March 8, 2010
Huo Shen Pai and the Use of Fu Zi

Presented by Yaron Seidman
Following in the Steps of Lu the Fire Sage to Inspect Fu Zi from

Jiang You(metropolis) Zhong Ba (township)
By Zhao Jun (1)
All throughout the ages Fu Zi was named chief of the hundred herbs and the
foremost essential herb in reviving Yang. In the work Shang Hanlun by the sage Zhang
Zhongjing, Fu Zi is used in prescriptions treating Yang deficiencies and Yang collapse
almost everywhere in such formulas as Si Ni Tang, Bai Tong Tang, Fu Zi Tang, Fu Zi Li
Zhong Tang, Gui Zhi Jia Fu Zi Tang etc. Statistically speaking, there are 112
prescriptions in the Shang Hanlun out of which 10 or more use Fu Zi. However, for
Supporting the Yang School (Huo Shen Pai) Fu Zi is like the king of the country. Its
importance cannot be analogised with words. In the Supporting Yang School of Lu
family, the founding masters Lu Zhuzhi and Lu Yongding, while establishing the
principles of combining prescriptions used Fu Zi in no less then of all prescriptions.
However when it got to the third generation family representative of Fire God,
master Lu Chonghan, the usage of Fu Zi has continually decreased. It got even to such a
degree that at one point, for a short period of time, master Lu used very little Fu Zi. For
what reason would master Lu, the fire God whose expertise is with Fu Zi, decrease his
usage of the good herb? Master Lus answer was: The quality of Fu Zi has declined, the
efficacy of Fu Zi has deteriorated, and in contrast its side effects have increased.
Fu Zi growth characteristics are: It is planted around winter solstice when
the first Yang is born. At the end of the third month the tip is pruned, the twigs are
removed and the root aired (this promotes the growth of the rhizome and Fu Zi). At the
end of the fourth month the root is aired again. When summer solstice arrives and the
Yang is at its fullest, the Fu Zi grabbed the entire years Yang growth potential. This is
the time of digging it out and harvesting. If Fu Zi is not dug out and harvested exactly at
this time it rots away quickly.
Early on Lu the fire sage himself wanted to go to the Fu Zi production place in
order to inspect the growth, harvest and preparation of Fu Zi and to understand the true
cause behind the decline of Fu Zi efficacy as well as to seek methods for recovery of Fu
Zi efficacy.
Few days past summer solstice we, 7 or 8 of us, followed Lu the fire sage on a trip
to Fu Zis birth place; Jiang You metropolis Zhong Ba township. Going on a
trip to investigate the harvest and preparation of Fu Zi.
Arriving right on time, we reached by car the He Xi great bridge of Jiang You
Zhong Ba township. Mr Wang the president of XX Fu Zi Company was waiting for us
there for a long time already. We followed him on foot to a nearby field wishing to
inspect the harvest situation.
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At present we saw that Fu Zi is placed in between other corn crops.
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Fu Zi plants before harvest
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Farmer in the midst of harvesting Fu Zi
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This is Fu Zi one on each side
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Take off the Fu Zi
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The remaining root is Chuan Wu (Tou)
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The field after harvest
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Throughout the journey one can see the crops of Fu Zi everywhere
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In the process of sorting out the Fu Zi plants
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In the process of sorting out the Fu Zi plants
I found two relatively big Fu Zi, each weighs about 120 grams
Director Wang engaged in work related to Fu Zi for about 40 years. He has the
authority of speaking about the growing, harvesting and preparing of Fu Zi. According to
his introduction, Fu Zi growing in Zhong Ba township has started in the Tang dynasty,
increased during the Song dynasty and prospered during the Ming and Qing dynasties. In
the 60s it reached a period of great prosperity. The planting fields reached a size of more
then 5000 Mu (one Mu is sixth of an acre). From that point the decline started. In the past
decade the decline has even accelerated. Todays planting fields only reach to about 1200
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Mu. Off course the purchasing price is becoming ever more cheaper. In the past few
years, in extreme cases, even so low as 3 or 4 Yuan (50 cents.) per kilogram, completely
curbing the enthusiasm of the farmers to grow the crop. In the recent two years, however,
the price has increased slightly.
Director Wang analyzed the current situation and summarized it with two reasons:
The first being the available teaching materials. The 50s saw a vigorous expansion of
Chinese medicine and herbs. Newly established schools spread all across the country.
The older generation of excellent practitioners were gathered from all over and put in
schools and hospitals. At the same time, while putting together the curriculum, the
Chinese medicine classics were put aside. On a large scale centralized compilations of
teaching materials were put into place. These centralized compilations of teaching
materials happened to be composed by people heavily influenced by theories from the Jin
Yuan dynasties and later. These people erroneously understood the balance of Yin Yang,
and preferred heavy use of cold and cool herbs. In addition the education and practical
experience were separated from each other. Following generations breed of practitioners
already didnt posses the skill of diagnosis, not mentioning the ability to flexibly use
heavy dosages of warming the Yang. Fu Zi largely deteriorated into a vicious cycle of
Fu Zi is toxic. If the body is not cold, and the extremities freezing one cannot use it. If it
is not a life threatening situation dont use it. Using director Wang words the academic
group doesnt use Fu Zi.
The second reason for the decline is policy. When the official Pharmacopoeia
was promulgated, it recorded in it explicitly the highest dosage allowed for Fu Zi as 15
grams. If a competent doctor would want to write a prescription with dosage higher then
15 grams, he would be held personally liable in a case of a medical accident. It would be
completely ignored if in fact the medical accident were to occur because of the Fu Zi
dosage or not. These are the two main points for the sharp decline in Fu Zi market.
We cant help but feel the reality that the deterioration of Fu Zi market partially
reflects the decline of the entire Chinese medicine and Chinese herbal market. The
official policy is often a double-edged sword. It doesnt matter how one personally feels
about it, the result is very often contrary to what one expected. In a grand way
establishing Chinese medicine schools was only with a good intent of vigorously
developing Chinese medicine. The hope was to duplicate a great number of talents
(doctors) in a western style education. However what was the result? The teachers today
in most Chinese medicine schools dont have the needed skill to see patients. Are
teachers with no adequate skill to see patients, able to produce students who are able to
see patients? This in essence is Arabian Nights (highly suspicious story). Even the
excellent doctors who were assembled into Chinese medicine schools received many
constrictions such as: they had to use the centralized compilations of teaching materials,
they had to achieve scientific research outcomes and have academic dissertations in
order to be evaluated professionally. The judgment over status of a teachers academic
position was no more determined by his medical skill, qualifications etc. This directly
interrupted the ability of these excellent scholars to transmit their practical experience
and knowledge to the students. Starting from that vicious cycle and until today the policy
cause is the reason for the Chinese medicine decline.
The same is with the establishment of the Pharmacopoeia. The starting point was
good. It was created only in order to better guide practitioners in using herbs and
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avoiding medical accidents. However formulating these restrictions is an art. In contrast,

the restrictions goal toady is to stabilize and create safety. Safety is safety, however the
property of the medicine (herb) has vanished. When one uses Fu Zi he uses its inclination
towards one side (its toxicity or its raging fire characteristic). It supports the Yang loss of
the sick body. When heavy dosage is needed but is not used, where from can you speak
of clinical efficacy? Giving an inappropriate example: If once upon a time someone got
distended and died from eating 60 grams of food, should we also establish a
foodocopoeia? Create a rule that every person at mealtime cant eat more then 60
grams, or else if something happens the restaurant owner will bear the responsibility.
Wouldnt you say that such a measure would exhaust the strength of every worker until
they starve to death?
In reality director Wang omitted one more important factor contributing to the Fu
Zi market decline; the worsening of Fu Zi quality and efficacy. Fu Zi must be prepared in
order to have long shelf life (or any length of shelf life) and be conveniently used.
Mastering the process of preparing Fu Zi is a key element determining the quality. Fresh
Fu Zi grabs the entire Yang Qi of heaven and earth. It is a lump of raging fire. The human
body cannot absorb it directly. Thus it must be prepared. The preparation limits its
excessive fire characteristic and prevents it from harming the human body. From ancient
times to present day preparation methods of Fu Zi changed from cooking in high
temperatures to preparing with childs urine, salt, or by the end of Ming and beginning of
Qing dynasties with Dan Ba water. Dan Ba is an extreme Yin material. Its usage
becomes appropriate as a substance restricting extreme Yang. Second, Dan Ba has a
consolidating effect. Which means that after soaking Fu Zi in Dan Ba water, one can
steam Fu Zi for as long as one wishes and it will not break apart. This (not being
breakable) helps with the second step of Fu Zi preparation. At the same time an inevitable
problem arises, what should be the Dan Ba amount used in preparation process? What
should be the remaining amount of Dan Ba in the finished product? This should be the
most important aspect being examined in prepared Fu Zi. In the pharmacopoeia, however,
there is no regulation in this respect whatsoever. Consequently, with the drive for profit
and loss prevention, most manufacturers decreased or deleted, from the preparation
process, the numerous washings of Fu Zi after it has soaked in Dan Ba (this process is
called decreasing Dan). They do that because when Fu Zi is repeatedly washed it
causes loss of Dan Ba and Fu Zi particles. It thus decreases the output and increases
production costs. In general, when rinsing three times the standard Fu Zi production rate
is 4.5 to 1. Which means that 4.5 kilograms of fresh Fu Zi will yield 1 kilogram of
prepared Fu Zi. Today however most production rates are 2.8 to 1. To an extreme
situation, when some people are blinded by greed, they use dishonest methods and add
extra Dan Ba to the Fu Zi. Because Dan Ba cost is much cheaper compared to fresh Fu Zi
and thus their production rate even reaches 1.8 to 1. This kind of Fu Zi not only doesnt
have Yang characteristics but rather it has Yin characteristics. If using it in a formula and
there is efficacy, this must be strange! Not having medical accidents with it, this must be
strange! I have purchased prepared Fu Zi in many herbal stores and most of them had a
problem. Even famous brands such as Fu Zi sold by Beijing Tong Ren Tang, at times,
must not enter ones mouth; its Dan Ba content has sharply succeeded the allowed
standard.
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Under normal circumstances, how should we distinguish prepared Fu Zi as good?

In my opinion there are two basic requirements: the first is no excessive left over Dan Ba.
Tasting it in order to find salty, bitter or astringent tastes can reveal this. If there is a taste
then the remaining Dan Ba is excessive. One can also test with his fingers trying to break
the Fu Zi apart. If it becomes soft then the remaining Dan Ba is excessive. The second
requirement is to find out upon tasting if the original flavor of Fu Zi is still there. This is
the Ma flavor (tongue feels tingling and numbness). If the Ma flavor is absent it means
that this Fu Zi was overcooked and its medicinal characteristics are lost. There is no use
for such an herbs. At present, Director Wang produces prepared Fu Zi specifically for
Taiwan. It does not contain at all Dan Bas salty astringent taste. However it does not
contain any of the Ma flavor either. This is not anymore prepared Fu Zi slices but rather
potato slices.
In the afternoon we proceeded to XX Fu Zi Company continuing our inspection
of Fu Zi preparation process.
Occupying more then 30 Mu XX Fu Zi Company brought in crops at this peak
season and normally should have been very busy, and yet it was to the contrary. It felt
deserted. Production facilities were basically in a state of stagnation. Director Wang
explained that since the establishment of the factory until today they are is a state of
constant loss. Their products are not sold on the general market and as of today they
produce only on demand. The reason was simple, their preparation methods followed the
traditional standards and their cost was much higher then others. Basically they had no
way to compete with Fu Zi prepared with other methods. It is another vivid example of Li
Kui being defeated by Li Gui (2). This kind of affair is insignificant
with any other commodity. However Fu Zi is a medicine that can either save lives or
leave a legacy of trouble behind it! What is the main reason for such a disaster?
Government institutions create it! After they vigorously enticed people to develop the
commodities economy (or in other words put money above all else), the ethical standards
were not enough to control the management of activities. It only relied on personal
goodness in order to control the standards of management. Speaking of Fu Zi, because
lack of regulatory qualitative inspections that this market became chaotic and
consequently declined.
In XX Fu Zi Companys conference room director Wang displayed 20 or 30
different specimen of Fu Zi, white Fu Zi, Yellow Fu Zi, black Fu Zi, prepared Tian Xiong,
salted Fu Zi, baked Fu Zi slices, Dan Fu Zi slices, unprepared Fu Zi slices, cooked Fu Zi
pieces etc.
Director Wang introduced to us one by one the preparation craft for each
product.
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Listening to director Wang introducing the state of planting, harvesting and

preparing.
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Various kinds of prepared Fu Zi products
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1. Baked Fu Zi slices - Pao Fu Pian (baked Tian Xiong)

Traditional preparation: Placing Fu Zi or Fu Pian (slices) in a specially (for this
purpose) manufactured oven, and then using charcoal-hot earth to bake it.
Modern preparation: Placing Fu Zi or Fu Pian in an industrial microwave and
baking it.
2. White, yellow and black Fu Zi slices (Bai Fu Pian, Huang Fu Pian, Hei Fu
pain)
a. The soaking process
Traditional preparation: Using babys urine, salt or Dan Ba to soak it.
Then using flowing water (from a river or mountain stream) and rinsing it
for few days. When the salty flavor has disappeared the product is ready.
Modern preparation: Using Dan Ba to soak it, then washing it in a water
tank for 1-3 times, to an extreme case not washing it at all.
b. The steaming and cooking process
(1) Bai Fu Pian (white Fu Zi slices)
Traditional preparation: After the Fu Zi was soaked and rinsed it is placed
in a (traditional) food steamer, steamed and dried in the sun nine times.
The skin is peeled and the Fu Zi sliced. The finished Bai Fu Pian product
is sparkling and crystal clear. If one uses his fingers to break off a piece it
is as clear as a piece of glass. Upon tasting it one can taste a plain and Ma
(numbing) flavor. There is absolutely no salty, bitter or astringent taste.
Modern preparation: After the Fu Zi was soaked and rinsed it is placed in
an industrial pressure cooker and steamed once with high pressure and
temperature. The skin is then peeled and the Fu Zi sliced.
(2) Huang Fu Pian (yellow Fu Zi slices)
Traditional preparation: After the Fu Zi was soaked and rinsed it is mixed
with Gan Cao, Zhi Zi, Hong Hua, Jiang Huang and Ya Zao
and cooked thoroughly. The skin is peeled and the Fu
Zi sliced. In addition four strokes of red are applied and the product is
ready. The final Huang Fu Pian is clear and bright yellow.
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Modern preparation: After the Fu Zi was soaked and rinsed it is peeled

and sliced and then mixed with yellow food coloring and steamed. One
red stroke with five-pointed star (handed down from the cultural
revolution era) is applied. The final product completely lacks transparency.
(3) Hei Fu Pian also called Hei Shun Pian (black Fu Zi slices)
Traditional preparation: After the Fu Zi was soaked and rinsed it is sliced.
Brown sugar and rapeseed oil is stirred in. It is then baked in the
(traditional) oven with low heat. The skin of Hei Shun Pian is normally
not peeled. Its color and luster is yellowish red, however it is still bright.
Modern preparation: After the Fu Zi was soaked and rinsed it is sliced. It
is mixed with black food coloring and then steamed.
As we were discussing the preparation methods of Fu Zi, director Wang raised
few interesting anecdotes relating to Fu Zi, which are worthwhile pondering.
One point is the planting location. At present, there are many Fu Zi planting
locations, such as Liang Shan, An Xian, and Han Zhong in Shaanxi. Each location
encompasses about 1000 Mu. Yunnan, Shan Xi and He Bei provinces have about 200 Mu
each. Liang Shan, An Xian , Han Zhong and other locations Fu Zi is harvested after
summer solstice, at around the (traditional Chinese time periods of) small heat, big
heat or even fall begins. However Zhong Ba Fu Zi must be
harvested few days before or after summer solstice, or otherwise it all rots away. Isnt
this a true testimony that, according to the 24 yearly periods , the location where
Zhong Ba Fu Zi grows is its genuine place?
The second point is the toxicity of fresh Fu Zi. In director Wangs factory there
are many rats. One can see them frequently steal fresh Fu Zi and eat it and live happily
thereafter. This is a clear and loud slap on the face for those who absolutely want
scientific research and white mice experiments. They take little white mice and
compare them to a miniature human body. How ridiculous is that?
The third point has to do with toxicity. In the past there was one customer from
the south who came to director Wangs factory. He was hungry and wanted to eat one
whole piece fresh Fu Zi root. Director Wang and his coworkers tried to talk him out of it,
but he ignored them. He peeled the skin and ate it. Indeed nothing happened. On the
second day, some workers asked him to eat one more Fu Zi but he declined. When he
was asked for the reason he said, Yesterday I just arrived to Zhong Ba, my inner body
still had the water-earth (climate) of a different location, so I could eat it. Today it is
already Zhong Bas Water-earth, so I cant eat it. This is truly amazing. At the same
time, there are here some farmers who saw local people from Han Zhong who cook Fu Zi
(root) and eat it like potatoes. After they came back they made bets and ate fresh Fu Zi
and then needed emergency treatment, or they had a slip of the tongue and mistakenly ate
fresh Fu Zi (instead of cooked) and then sacrificed their life for that. These stories explain
one problem. Our understanding of Fu Zi toxicity is still minimal. It is still in the
exploration mode. In other words our modern science and technology is still in a loss
when it comes to thoroughly understanding Fu Zi toxicity. One should not wave once
more the scientific means of intimidation to guide everything. Let us all keep the
scientific attitude of exists but not opinionated!
Shortly thereafter we followed director Wang to their companys herbal
preparation facilities.
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Fresh Fu Zi waiting for a rinse
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Soaking pool
Dan Ba used in soaking process of fresh Fu Zi
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Washing facilities
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Washing pool
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High temperature pressure cooker
A facility with traditional preparation equipment is nearly abandoned. The reason

is simple: How can these backward facilities meet modernized requirements? How can
you reach with them GMP standards? If, for example, a client will request from director
Wangs company to produce traditional quality Fu Zi (probably wanting to follow
preparation methods such as were practiced at Zhang Zhongjings time), regardless how
much money they will be willing to pay, he would have to decline. Because if they would
use hot soil to bake Fu Zi, the drug testing department will appear quickly at their
doorstep and fine them, as they were now violating GMP production standards.
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Traditional steamer
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Traditional oven
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Traditional facilities
Mechanisms of efficacy for Chinese and Western medicinals are two completely
different sets of theoretical systems. Since the two theoretical systems are different their
management systems should be different. However what is the reality? The reality is that
they both entirely follow the western medicine management system. Planting of Chinese
herbs needs to follow the GAP standards. The production of Chinese herbs needs to
follow GMP standards. We certainly dont oppose these standards that contribute to the
safety of Chinese herbs and upholding their quality. However, many (modern) standards
dont conform to preserving the characteristics of Chinese herbs, and thus it is
unavoidable that some traditional manufacturing techniques will become methodically
extinct.
Ever since the 50s the country has constantly promoted a vigorous development
of Chinese medicine and Chinese herbs, putting forth for this purpose an enormous
manpower, material and financial resources. Chinese medicine was required to walk the
Chinese-Western integration path. Chinese herbs were required to undergo modernization
and industrialization. However the result was exactly the opposite. Chinese medicine has
reached the state of existing only in name. Chinese herbs not only didnt undergo
industrialization but to the contrary underwent shriveling. Hard to say that it is a blessing
when some are covered with science garments jump out to cry Chinese medicine is
science or away with (ancient) Chinese medicine. In fact we shouldnt get angry
because if this. Even more so we shouldnt argue or scold with these people. We have to
forgive their ignorance of never have seen what true Chinese medicine is like. The
difficulties associated with Chinese medicine and herbs should be solved by us, Chinese
medicine people. Only if we can maintain the true essence of Chinese medicine and
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beyond doubt increase the medical efficacy, that the clouds will scatter and the sun comes
out, the haze will dissipate and everything becomes clear.
As a conclusion let us bring a quote from the Lu family fire God schools
founding master Lu Zhuzhi , in order to conclude our present trip to Jiang You
Among medicinal herbs Fu Zi is the greatest hero! When using it in treating a person it
can bring about health and nimble body. When using it in treating the country, the
country is in peace and the people tranquil. When using it in treating all under heaven a
million years are all in prosperity!
Footnotes:
(1) Zhao Jun followed the fire Sage Lu Chonghan for three years and then
in 2008 became a disciple of fire sage Peng Zhongshan (Lu Chonghan
elder school brother). His company is at present reviving the production of
traditional grade Fu Zi.
(2) The story of Li Kui and Li Gui.
The last years of Song dynasty saw great corruption among the officials. Li Kui
was a hero among the common people, he took arm to fight the corrupt officials
and killed many of them. Li Gui, on the other hand, was small time bandit. His
personal appearance looked a bit similar to Li Kui and he decided to exploit this
opportunity. He pretended to be Li Kui and started doing things that could profit
his pocket. One day he saw the real Li Kui on the road and tried to robe him,
however the hero Li Kui seized the little bandit. The bandit Li Gui pleaded with
him, lying that at home he has old parents he had to take care of. Li Kui set him
free. When Li Gui saw Li Kui coming down the mountain he plotted with his wife
to poison him. Li Kui found that out and seized the bandit again. Li Gui pleaded
with mouth full of lies, however this time Li Kui was enraged and killed the
bandit. The moral of the story was that the imitator couldnt beat the true hero.
This story is commonly used in modern times in commerce, where fake goods
actually beat the genuine goods. So in this article the situation today is that bad Fu
Zi is able to defeat good Fu Zi, poor Chinese medicine defeats the genuine ancient
Chinese medicine. In other words people mistake the fake Fu Zi for the real one
and then Fu Zi production decreases. People mistake the modern Chinese
medicine for the classical one, and then stop believing in it.
Images and Copyright 2010 Zhao Jun
Published in Chinese at http://blog.sina.com.cn/s/blog_45c585f901009y3w.html
Translation and footnotes by Yaron Seidman
Posted at Hunyuan Research Institute with permission
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www.healthstream.

Huo Shen Pai and the Use of Fu Zi

Following in the Steps of Lu the Fire Sage to Inspect Fu Zi from

Huo Shen Pai and the Use of Fu Zi

At present we saw that Fu Zi is placed in between other corn crops.

Huo Shen Pai and the Use of Fu Zi

Fu Zi plants before harvest

Huo Shen Pai and the Use of Fu Zi

Farmer in the midst of harvesting Fu Zi

Huo Shen Pai and the Use of Fu Zi

This is Fu Zi one on each side

Huo Shen Pai and the Use of Fu Zi

Take off the Fu Zi

Huo Shen Pai and the Use of Fu Zi

The remaining root is Chuan Wu (Tou)

Huo Shen Pai and the Use of Fu Zi

The field after harvest

Huo Shen Pai and the Use of Fu Zi

Throughout the journey one can see the crops of Fu Zi everywhere

Huo Shen Pai and the Use of Fu Zi

In the process of sorting out the Fu Zi plants

Huo Shen Pai and the Use of Fu Zi

In the process of sorting out the Fu Zi plants

Huo Shen Pai and the Use of Fu Zi

Huo Shen Pai and the Use of Fu Zi

avoiding medical accidents. However formulating these restrictions is an art. In contrast,

Huo Shen Pai and the Use of Fu Zi

Under normal circumstances, how should we distinguish prepared Fu Zi as good?

Huo Shen Pai and the Use of Fu Zi

Listening to director Wang introducing the state of planting, harvesting and

Huo Shen Pai and the Use of Fu Zi

Various kinds of prepared Fu Zi products

Huo Shen Pai and the Use of Fu Zi

Various kinds of prepared Fu Zi products

Huo Shen Pai and the Use of Fu Zi

Various kinds of prepared Fu Zi products

1. Baked Fu Zi slices - Pao Fu Pian (baked Tian Xiong)

Huo Shen Pai and the Use of Fu Zi

Modern preparation: After the Fu Zi was soaked and rinsed it is peeled

Huo Shen Pai and the Use of Fu Zi

Fresh Fu Zi waiting for a rinse

Huo Shen Pai and the Use of Fu Zi

Dan Ba used in soaking process of fresh Fu Zi

Huo Shen Pai and the Use of Fu Zi

Huo Shen Pai and the Use of Fu Zi

Huo Shen Pai and the Use of Fu Zi

High temperature pressure cooker

A facility with traditional preparation equipment is nearly abandoned. The reason

Huo Shen Pai and the Use of Fu Zi

Huo Shen Pai and the Use of Fu Zi

Huo Shen Pai and the Use of Fu Zi

Huo Shen Pai and the Use of Fu Zi

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