（《拾遗》）
【释名】阴阳水。
时珍曰∶以新汲水百沸汤合一盏和匀，故曰生熟，今人谓之阴阳水。
【气味】甘、咸，无毒。
【主治】调中消食。凡痰疟，及宿食毒恶之物，胪胀欲作霍乱者，即以盐投中，进一、
二升，令吐尽痰食，便愈（藏器）。凡霍乱及呕吐，不能纳食及药，危甚者，先饮数口即定
（时珍）。
【发明】时珍曰∶上焦主纳，中焦腐化，下焦主出。三焦通利，阴阳调和，升降周流，
则脏腑畅达。一失其道，二气淆乱，浊阴不降，清阳不升，故发为霍乱呕吐之病。饮此汤辄
定者，分其阴阳，使得其平也。
藏器曰∶凡人大醉，及食瓜果过度者，以生熟汤浸身，则汤皆为酒及瓜味。《博物志》
云∶浸至腰，食瓜可五十枚，至颈则无限也。未试。
（《纲目》）
【集解】时珍曰∶此乃作黄齑菜水也。
【气味】酸、咸，无毒。
【主治】吐诸痰饮宿食，酸苦涌泄为阴也（时珍）。
（宋《嘉 》）
【释名】酸浆。
嘉谟曰∶浆，酢也。炊粟米热，投冷水中，浸五、六日，味酢，生白花，色类浆，故名
。若浸至败者，害人。
【气味】甘、酸，微温，无毒。
宗 曰∶不可同李食，令人霍乱吐利。妊妇勿食，令儿骨瘦。水浆尤不可饮，令绝产。
醉后饮之，失音。
【主治】调中引气，宣和强力，通关开胃止渴，霍乱泄利，消宿食。宜作粥薄暮啜之，
解烦去睡，调理腑脏。煎令酸，止呕哕，白人肤，体如缯帛（《嘉 》）。利小便（时珍）。
【发明】震亨曰∶浆水性凉善走，故解烦渴而化滞物。
【附方】旧五，新一。
霍乱吐下∶酸浆水，煎干姜屑，呷之。（《兵部手集》）
过食脯腊∶筋痛闷绝。浆水煮粥，入少鹰屎，和食。（孙真人方）
滑胎易产∶酸浆水和水少许，顿服。（《产宝》）
手指肿痛∶浆水入少盐，热渍之，冷即易之。（孙真人方）
面上黑子∶每夜以暖浆水洗面，以布揩赤，用白檀香磨汁涂之。（《外台秘要》）
骨哽在咽∶磁石（火 醋淬）、陈橘红（焙）、多年浆水脚（炒），等分为末，别以浆水
脚和丸芡子大，每含咽一丸。（《圣济录》）
(From *Bencao Shiyi* [Supplement to Materia Medica])
[Names] Yin-Yang Water (Yin Yang Shui).
Li Shizhen stated: Mixing a cup of newly drawn well water with a cup of boiling water uniformly results in the name "Shengshu" (Raw and Cooked), which people nowadays call Yin-Yang Water.
[Taste and Toxicity] Sweet, salty, non-toxic.
[Indications] Regulates the Middle Jiao (Middle Burner) and aids digestion. For cases of phlegm-malaria, or abdominal distension impending Huoluan (Cholera-like syndrome) due to retained food and toxic substances, immediately add salt to the soup and drink one to two sheng (approx. 2 liters), inducing vomiting to expel all phlegm and food, after which the illness will resolve (Chen Cangqi). For severe Huoluan and vomiting where food and medicine cannot be retained, drinking a few mouthfuls of this soup initially can stabilize the condition (Li Shizhen).
[Elucidation] Li Shizhen stated: The Upper Jiao (Upper Burner) is responsible for reception; the Middle Jiao (Middle Burner) for rotting and transforming; and the Lower Jiao (Lower Burner) for excretion. When the three Jiaos are open and unobstructed, yin and yang are harmonious, and the ascending and descending movements circulate continuously, allowing the zang-fu organs to function smoothly. If this pathway is lost, the two qi become chaotic, turbid yin fails to descend, and clear yang fails to ascend, thus giving rise to Huoluan and vomiting. Drinking this soup brings immediate relief because it separates yin and yang, restoring balance.
Chen Cangqi stated: For individuals who are heavily intoxicated or have consumed excessive fruits and melons, soaking the body in Raw-and-Cooked Water causes the water to acquire the taste of wine and melon. *Bowuzhi* [A Record of Various Things] records: Soaking up to the waist allows one to eat fifty melons; soaking up to the neck imposes no limit. I have not tested this personally.
(From the main text of *Bencao Gangmu*)
[Collection and Explanation] Li Shizhen stated: This is the water from making yellow pickled mustard greens (Hui Cai).
[Taste and Toxicity] Sour, salty, non-toxic.
[Indications] Induces vomiting to expel various phlegm-fluids and retained food. Sour and bitter tastes possess the property of upward expulsion and downward drainage, belonging to the nature of Yin (Li Shizhen).
(From Song Dynasty's *Jiayou Bencao*)
[Names] Suan Jiang (Acidic Fermented Rice Water).
Song Jiamo stated: "Jiang" refers to vinegar. Cooking millet while hot and immersing it in cold water, letting it steep for five to six days, results in a sour taste and white flowers, resembling the color of paste, hence the name. If left until it spoils, it harms the human body.
[Taste and Toxicity] Sweet, sour, slightly warm, non-toxic.
Kou Zongshi stated: It should not be eaten with plums, as it causes Huoluan with vomiting and diarrhea. Pregnant women should avoid eating it, as it may cause the fetus to become emaciated. Drinking Jiang water is particularly inadvisable, as it may lead to sterility. Drinking it after intoxication causes loss of voice.
[Indications] Regulates the Middle Jiao, guides qi, promotes harmony and strength, opens the orifices, benefits the stomach, relieves thirst, treats Huoluan and dysentery, and resolves retained food. It is suitable to consume as a thin porridge at dusk to relieve vexation and drowsiness, and to regulate the fu organs. Boiled until sour, it stops vomiting and hiccups, whitens the skin, and makes the body smooth like silk (*Jiayou Bencao*). Promotes urination (Li Shizhen).
[Elucidation] Zhu Zhenheng stated: Jiang water is cool in nature and agile in movement, thus relieving vexation and thirst while resolving stagnation.
[Attached Prescriptions] Five old prescriptions, one new prescription.
Huoluan with vomiting and diarrhea: Decoct dried ginger powder in Suan Jiang (Acidic Fermented Rice Water) and sip slowly. (*Bingbu Shouji*)
Excessive consumption of cured meats: Leading to tendon pain and fainting. Decoct porridge in Jiang water, add a small amount of hawk feces, and eat together. (Sun Simiao's Formula)
Facilitating childbirth: Drink Suan Jiang mixed with a little water in one dose. (*Chanbao*)
Swelling and pain in fingers: Add a little salt to Jiang water, apply hot compress to the area, and replace when cool. (Sun Simiao's Formula)
Black spots on the face: Wash the face nightly with warm Jiang water, rub with cloth until red, then apply juice ground from White Sandalwood. (*Waitai Miyao*)
Fish bone stuck in throat: Magnetite (calcined and quenched in vinegar), aged tangerine peel (dried), and sediment from years-old Jiang water (stir-fried), ground into equal parts powder. Mix with Jiang water sediment to form pills the size of an egg fruit seed. Contain and swallow one pill at a time. (*Shengji Lu*)