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Zuo (Vinegar), also known as Kujiu (Bitter Wine).
Acidic and cold in nature, non-toxic. When preparing herbs for treating the Liver, it is used as a guiding herb (a substance that directs the action of other drugs to a specific part of the body or channel).

[Invention/Commentary]
Vinegar is named "Kujiu" (Bitter Wine); specifically, the variety brewed from rice is preferred, possessing an acidic and bitter taste. If manufactured with wine and maltose (Yi), it possesses both sweet and sour flavors. However, since both wine and maltose are derived from rice, their medicinal efficacy is slightly inferior. Zong stated that rice vinegar is the strongest among all vinegars and is most commonly used in medicine because it retains the complete Qi of grains. Zhang Zhongjing treated Shaoyin disease characterized by throat injury, ulceration, inability to speak, and loss of voice, prescribing Kujiu Tang (Bitter Wine Decoction). The formula contains Banxia (Pinellia Rhizome) for its pungency to restore voice; Jidanhuang (Egg Yolk) for its sweetness to soothe throat pain; and Kujiu (Vinegar) for its acidity to astringe throat ulcers. When used to mix external applications, it reduces carbuncles and swellings; when used in processing herbs, it mitigates toxicity. For various malignant delirium and postpartum blood syncope, burning materials to charcoal and quenching them in vinegar can dispel evil Qi. In the North, where people contract Wind-Cold, consuming hot food made with sour soup, pepper, chicken, and noodles induces sweating and leads to recovery. This is because the North generally lacks the Qi of growth and dispersion; this method supplements the local climatic deficiency, preventing pathogenic factors from causing harm. In the Southeast, Wood Qi prevails, making Liver Fire prone to agitation; thus, vinegar should be avoided in various diseases. Vinegar tends to enter the Liver; being acidic, cold, and astringent, it hinders the expulsion of pathogens.

Jiucao (Wine Lees), Shaojiu (Distilled Liquor).
Pungent, sweet, and intensely hot in nature. New liquor is toxic, while aged liquor is non-toxic. Only "Wuhui Jiu" (Ash-free Wine), which tastes sweet, is suitable for medicinal use.

[Invention/Commentary]
Liquor does not freeze even in severe winter. Its Qi is vigorous and invasive, its nature is hot and ascending/dispersing. After intoxication, the body becomes weak, consciousness clouded, accompanied by aversion to cold and trembling. *Bencao* only states it is toxic, failing to recognize that its warming effect on the middle jiao and generation of heat resembles Ministerial Fire (Xiang Huo). There are many types of liquor with varying fermentation methods, resulting in significant differences between sweet and bitter varieties. Sweet liquors have a mellow nature, while bitter ones are potent. However, aged liquor is superior. Red-colored liquor can unblock blood vessels and nourish the Spleen and Stomach. White-colored liquor ascends clear Yang and benefits the Lungs and Stomach. Regarding supporting Liver Qi, beautifying complexion, promoting the action of medicines, and dispelling cold, it is effective. However, its tendency to aid Fire pathogens and generate Phlegm-Dampness remains consistent. Sleeping in the wind after intoxication leads to Wind-aversion syndrome; bathing in cold water while drunk leads to Bi-syndrome (painful obstruction); drinking water after drunken overeating leads to accumulation syndromes (Pi Ji). These must be strictly avoided. Doulun Jiu (Bean-dripping Wine) is made by frying black beans until charred and pouring red wine over them. It breaks blood stasis and expels Wind, treating male facial paralysis (mouth deviation), Yin-Toxin abdominal pain, hematuria, and various postpartum conditions in women. Shaojiu (Distilled Liquor), also known as Huojiu (Fire Liquor) or Qijiou (Qi Liquor), shares the nature of fire and ignites upon contact with flame. It is most rapid in treating Yin-Cold abdominal pain. However, misuse causes toxic eruptions and Sand-syndrome exacerbation, potentially leading to immediate death. Adding a small amount of salt treats Cold-Qi Heart Pain, providing relief upon ingestion. Due to its intense heat, consuming it with ginger and garlic can induce hemorrhoids. Wine Lees strongly assist Damp-Heat; they are contraindicated for patients with Edema due to Water-Qi or Tuberculous Cough with Hemoptysis. They are only effective externally for compressing contusions, moving blood stasis to relieve pain, soaking wounds for frostbite, and applying to snake bites or bee stings.