（五果）开胃通胆生津止渴
青梅（专入肝胆胃）。花开于冬而熟于夏。张璐谓此得木全气。故其味最酸而入胆耳。
人之舌
下有四窍。两窍可通胆液。食则通胆。使液外出。类相感也。酸主收。故治皆主酸收之病。
如本经所言下气除热烦满。安心止肢体痛是已。然惟藏久则佳。若青梅则凝涩滞气。非偏枯
不仁等症所宜用也。梅之种类甚多。惟榔梅最胜。相传真武折梅枝插榔树株而誓曰。吾道若
成
。花开果实。其种从均州太和山来。即榆树中之一种。其梅如杏。而松脆异常。故近世谓之
消梅。食之开胃生津。清神安睡。乃榔树之本性也。然多食亦能凝血滞气。当细审食可耳。
（山果）
杨梅（专入心。兼入肝脾心胞）。体赤入心。味酸入肝。及甘入脾。故书载为心家血分
之果。
兼入肝脾心胞。又载性温而热。（张璐曰温。铣曰热。）能治心烦口渴。消热解毒。且于盐藏
。则能止呕除吐。烧灰则能断痢。若或多食。则有损伤动血致衄之虞。缘人阴虚热浮。气血
不归。清之固属不能。表之更属不得。惟借此为酸收。则于浮热可除。烦渴可解。并或因其
过食而致。见有损伤动血之变矣。设使热从实致。则食此味必不能效。热果因于清凉可解。
则食此味必不见燥。又曷为而有燥热损伤之戒乎？性热之说。于此可征。根皮煎汤。能解砒
毒。烧灰油调。涂汤火伤。核仁疗香港脚。然须多食。以桶漆拌核。爆即自裂也。
[Five Fruits Category] Opens the stomach, unblocks the Gallbladder (Gallbladder), generates body fluids, and relieves thirst.
Green Plum (Primarily enters the Liver, Gallbladder, and Stomach meridians). It blooms in winter and ripens in summer. Zhang Lu stated that this fruit absorbs the complete Qi of Wood, hence its sour taste enters the Gallbladder meridian.
There are four orifices under the human tongue, two of which connect to the bile fluid. Eating promotes the flow of the Gallbladder, allowing bile to exit externally; this is due to the principle of resonance between similar substances. Sour flavor governs astringency, so its therapeutic effects primarily address conditions requiring astringent treatment.
As mentioned in the *Shennong Bencao Jing* (Divine Farmer's Materia Medica), it descends Qi, eliminates heat-induced vexation and fullness, calms the mind, and stops limb pain. However, only green plums stored for a long time are optimal. Fresh green plums cause Qi stagnation and obstruction, making them unsuitable for conditions such as hemiplegia (paralysis of one side of the body) and anesthesia (loss of sensation).
There are many varieties of plums, with Lang Mei being the finest. Legend has it that Zhenwu Emperor broke a plum branch and inserted it into a Lang tree trunk, swearing: "If my Dao is accomplished, flowers will bloom and fruits will form." This variety originated from Taihe Mountain in Junzhou. It is actually a type of Elm tree. The fruit resembles an apricot but is exceptionally crisp, hence called "Xiao Mei" (Dissolving Plum) in modern times. Consuming it opens the stomach, generates fluids, clears the spirit, and aids sleep, reflecting the inherent nature of the Lang tree. However, excessive consumption can coagulate blood and stagnate Qi; one must carefully consider whether it is suitable for consumption.
[Mountain Fruit Category]
Bayberry (Primarily enters the Heart meridian, and concurrently enters the Liver, Spleen, and Pericardium meridians). Its red color enters the Heart, its sour taste enters the Liver, and its sweet taste enters the Spleen. Thus, texts record it as a fruit belonging to the Blood aspect of the Heart.
It concurrently enters the Liver, Spleen, and Pericardium meridians, and is recorded as having warm and hot properties. (Zhang Lu said it is warm; Xian said it is hot.) It treats mental restlessness and thirst, dissipates heat, and detoxifies. When salt-preserved, it stops vomiting and retching; when burned to ash, it halts dysentery. However, excessive consumption carries the risk of damaging blood vessels, causing bleeding such as epistaxis (nosebleed). This is because for individuals with Yin deficiency and floating heat, where Qi and Blood do not return to their proper channels, clearing heat is ineffective, and releasing the exterior is contraindicated. Only by utilizing its astringent property can floating heat be removed and vexation/thirst resolved. Alternatively, some may experience blood-damaging hemorrhagic changes due to overconsumption. If the heat is caused by excess pathogens, consuming this flavor would certainly be ineffective. If the heat were truly resolvable by cooling agents, consuming this flavor would certainly not cause dryness-heat; then why is there a warning against dryness-heat damage? The assertion of its hot nature is thus verified. Decoction of the root bark can resolve arsenic poisoning. Ash mixed with oil applied topically treats burns and scalds. The kernel treats Hong Kong Foot (Tinea Pedis/Foot Rot), but requires large quantities; mixing kernels with barrel lac and stir-frying causes them to split open naturally.