宣，行气，化痰，消食
辛散气，甘调中，温开胃。化水谷，消积滞（《医余》云∶有伤粽子成积，用曲末少加
木香，盐汤下，数日口中闻酒香，积遂散）。治痰逆症结，泻痢胀满。回乳（炒研，酒服二
钱，日二）下胎（产后血晕，末服亦良），亦治目病（《启微集》云∶生用，能发其生气；熟
用，能敛其暴气）。造曲法，以五月五日，六月六日，用白面百斤，赤豆末、杏仁泥、青蒿、
苍耳、红蓼汁各三升，以配青龙、白虎、朱雀、玄武、 蛇、勾陈六神，通和作饼， 生黄
衣，晒收。陈者良。炒用。
宣，破血，燥，消食
甘温色赤。入营而破血，燥胃消食，活血和血。治赤白下痢，跌打损伤，产后恶露不尽
（李时珍曰∶人之水谷入胃，中焦湿热熏蒸，游溢精气，化为营血，此造化自然之妙也。红
曲以白米饭杂曲面母，湿热蒸 ，即变为真红，此人窥造化之巧者也。故治脾胃营血，得同
气相求之理）。红入米心、陈久者良（昂按∶红曲温燥，能腐生物使熟。故鱼肉 用之，不
特取其色也）。
一名苦酒
散瘀，敛气，消痈肿
酸温。散瘀解毒，下气消食（食敛缩则消矣），开胃气（令人嗜食，《本草》未载），散
水气。治心腹血气痛（磨木香服），产后血晕（以火淬醋，使闻其气），症结痰癖，疸黄痈肿
（外科敷药多用之，取其敛壅热、散瘀解毒。昂按∶贝母性散而敛疮口，盖能散，所以能敛。
醋性酸收而散痈肿，盖消则内散，溃则外散，收处即是散处，两者一义也）口舌生疮（含漱），
损伤积血（面和，涂能散之），谷、鱼、肉、菜、蕈、诸虫毒。多食伤筋（收缩太过。酒、
醋无所不入，故制药多用之）。米造、陈久者良（寇宗 曰∶食酸则齿软者，齿属肾，酸属
肝，木气强水气弱故也）。
Xuan (Shenqu, Medicated Leaven), promotes the movement of Qi, resolves phlegm, and aids digestion.
The pungent flavor disperses Qi, the sweet flavor harmonizes the middle Jiao, and the warm nature opens the stomach appetite.
It transforms water and grain, and eliminates food stagnation (as recorded in *Yiyu*: for stagnation caused by eating zongzi, a small amount of Shenqu powder mixed with Muxiang is taken with salted water; after several days, a wine aroma is detected in the mouth, indicating the resolution of stagnation).
It treats rebellious phlegm-Qi, fixed masses, diarrhea, dysentery, and abdominal distension.
It stops lactation (take two qian of roasted and powdered Shenqu with wine, twice daily); it expels the fetus (effective for postpartum blood syncope when taken as powder), and also treats eye diseases (as recorded in *Qiwei Ji*: raw Shenqu stimulates its vital energy; cooked Shenqu restrains its excessive energy).
Method of preparation: On the fifth day of the fifth lunar month or the sixth day of the sixth lunar month, take 100 jin of white flour, along with three sheng each of red bean powder, almond paste, Qinghao juice, Cang'er juice, and Hongliao juice. These are combined to represent the six deities (Qinglong, Baihu, Zhuque, Xuanwu, She, Gouchen), mixed into cakes, allowed to grow yellow mold, dried, and stored. Aged Shenqu is superior. It should be stir-fried before use.
Hongqu (Red Yeast Rice), breaks blood stasis, dries dampness, and aids digestion.
It is sweet, warm, and red in color.
It enters the Ying level to break blood stasis, dries the stomach to aid digestion, and invigorates and harmonizes blood.
It treats bloody and non-bloody dysentery, traumatic injuries, and lochia retention after childbirth (Li Shizhen stated: When food and drink enter the stomach, the damp-heat of the Middle Jiao steams and vaporizes, transforming essence and qi into Ying-blood; this is the natural wonder of creation. Hongqu is made by mixing white rice with Qu mother and steaming it with damp-heat until it turns true red; this is humanity imitating the ingenuity of creation. Thus, treating Spleen and Stomach Ying-blood disorders follows the principle of "seeking similarity in kind"). Hongqu that penetrates the core of the rice grain and has been aged for a long time is best (Wang Ang noted: Hongqu is warm and drying, capable of ripening food through fermentation. Hence, it is used in fish and meat dishes not only for its color).
Cu (Vinegar), also known as Kujiu.
Disperses blood stasis, astringes Qi, and reduces carbuncles and swellings.
It is sour and warm.
It disperses stasis and resolves toxicity, directs Qi downward, and aids digestion (food is digested as it is contracted and reduced), opens the stomach appetite (increases desire to eat, a function not recorded in *Bencao*), and disperses fluid retention.
It treats pain from Qi and blood stagnation in the heart and abdomen (administered with ground Muxiang), postpartum blood syncope (by quenching hot iron in vinegar and inhaling the fumes), fixed masses and phlegm accumulations, jaundice, and carbuncle swellings (frequently used in external surgical applications for its ability to astringe heat, disperse stasis, and resolve toxicity. Wang Ang noted: Beimu is dispersing yet can astringe wound edges because its dispersing action allows for healing. Vinegar is sour and astringing yet can disperse swellings because its resolving action leads to internal dispersion; upon ulceration, there is external dispersion. The point of astringency is the point of dispersion; both share the same principle). It treats sores on the mouth and tongue (used for gargling), traumatic blood stasis (mixed with flour and applied topically to disperse stasis), and poison from grains, fish, meat, vegetables, mushrooms, and various insects.
Excessive consumption damages the sinews due to excessive contraction. Since wine and vinegar penetrate everywhere, they are widely used in herbal processing. Vinegar made from rice and aged for a long time is best (Kou Zongshi stated: Consuming sour substances softens the teeth because teeth belong to the Kidney, while sourness belongs to the Liver; when Liver Wood Qi is strong, Kidney Water Qi becomes weak).