“…In contrast, processed QSP is composed of Ren Shen (3 g), Huang Qi (stir‐frying with honey; 2 g), Dang Gui (stir‐frying with yellow rice wine; 2 g), Bai Shao (stir‐frying with yellow rice wine; 2 g), Gou Qi Zi (2 g), He Shou Wu (steaming with black bean extract; 2 g), Yu Zhu (2 g), Huang Jing (steaming with yellow rice wine; 2 g), and Chen Pi (1 g). Herbal decoction pieces of crude and processed QSP were soaked in 10 times the amount of water and boiled for 2 h, and filtered through filter paper, respectively [8]. The quality control of QSP decoction was carried out by HPLC fingerprinting, as shown in Supporting Information Figure S1.…”