Why Ten Specific Questions?
問診 (Inquiry) is the fourth examination method, and in many ways the most flexible. Inspection and pulse-taking require training to read subtle signs. Inquiry requires training to ask the right questions and interpret the answers correctly. The Ten Questions (十問歌 shí wèn gē) are a clinical mnemonic from the 明代 Ming Dynasty physician Zhang Jingyue — a systematic framework ensuring no critical diagnostic information is missed.
The ten questions are not a checklist. Each question is a gateway into a pattern: the answer and its qualifiers together reveal the thermal nature (hot or cold), the excess or deficiency state, and which organ system is primarily involved. Part 1 covers questions 1–5, focusing on the exterior-interior distinction, sweating patterns, and head and body experiences.
One: chills and fever. Two: sweating. Three: head and body. Four: stool and urine. Five: food and drink. Six: chest and abdomen. Seven: hearing. Eight: thirst. Nine: old conditions. Ten: causes. (Classically also: women's inquiry and children's inquiry.) Each question maps to specific organ systems and pattern types.
The first question establishes the most fundamental distinction in TCM pathology: is this a Cold pattern or a Heat pattern? "Chills and fever" doesn't just mean a spiking temperature — it means the patient's subjective experience of their thermal state.
Sweating in TCM is far more diagnostic than simply "do you sweat." The question covers: does it happen, when, how much, from where, and in what context. Each answer points to a different mechanism.
This question covers headaches, dizziness, and any abnormal body sensations — heaviness, numbness, aching, stiffness. Location and quality are both diagnostic.
This question maps sensations in the chest and abdominal region — fullness, pain, distension, pressure, or nausea. The region of the body is as important as the sensation.
Appetite, thirst, taste preferences, and food aversions reveal the state of the Spleen and Stomach — the central digestive axis (中焦 zhōng jiāo) of TCM pathophysiology.
Bitter taste in the mouth = Liver or Heart Heat (especially on waking). Sweet/sticky taste = Spleen Damp-Heat or food stagnation. Sour taste = Liver Qi overacting on Stomach. Salty taste = Kidney pattern. No taste at all = Spleen Qi deficiency, unable to distribute flavors. These are often noticed first thing in the morning before eating.