Tang Ye Jing Tonification and Purging Flavor

Arnaud,

I'm reading the 破解《汤液经法图》 and I come across this text: 《辅行诀》又曰:陶云:肝德在散。故经云:以辛补之,以酸泻之。肝苦急,急食甘以缓之,适其性而衰之也。陶云:心德在耎。故经云:以咸补之,苦泻之;心苦缓,急食酸以收之。陶云:脾德在缓。故经云:以甘补之,辛泻之;脾苦湿,急食苦以燥之。陶云:肺德在收。故经云:以酸补之,咸泻之;肺苦气上逆,急食辛以散之,开腠理以通气也。

陶云:肾德在坚。故经云:以苦补之,甘泻之;肾苦燥,急食咸以润之,至津液生也。

I'm surprise to see that the spleen is purge with a pungent flavor and the lung is purge with a salty flavor!  From your Five Flavor handout, the spleen is purge with bitter and the lung is purge with pungent!

Can you shed some light on this?

Thanks,

John Ang