（《纲目》）
【释名】角黍。
时珍曰∶ 俗作粽。古人以菰芦叶裹黍米煮成，尖角，如棕榈叶心之形，故曰粽，曰角
黍。近世多用糯米矣。今俗五月五日以为节物相馈送。或言为祭屈原，作此投江，以饲蛟龙
也。
【气味】甘，温，无毒。
【主治】五月五日取粽尖，和截疟药，良（时珍）。
（《纲目》）
【释名】捻头（钱乙）、环饼（《要术》）、 。
时珍曰∶寒具，冬春可留数月，及寒食禁烟用之，故名寒具。捻头，捻其头也。环饼，
象环钏形也。 ，易消散也。服虔《通俗文》谓之 ，张揖《广雅》谓之 KT ，《楚辞》
谓之 ，《杂字解诂》谓之
膏环。
【集解】时珍曰∶钱乙方中有捻头散，葛洪《肘后》有捻头汤，医书不载。按∶郑玄注
《周礼》云∶寒具，米食也。贾思勰《要术》云∶环饼一名寒具，以水搜，入牛羊脂和作之
，入口即碎。林洪《清供》云∶寒具，捻头也。以糯粉和面，麻油煎成，以糖食之。可留月
余，宜禁烟用。观此，则寒具即今 子也。以糯粉和面，入少盐，牵索纽捻成环钏之形，油
煎食之。苏东坡《寒具诗》云∶纤手搓成玉数寻，碧油煎出嫩黄深。夜来春睡无轻重，压扁
佳人缠臂金。
【气味】甘、咸，温，无毒。
【主治】利大小便，润肠，温中益气（时珍）。
【附方】新二。
钱氏捻头散，治小儿小便不通∶用延胡索、苦楝子等分，为末。每服半钱或一钱，以捻
头汤食前调下。如无捻头，滴油数点代之。（钱氏小儿方）。
血痢不止∶地榆晒研为末。每服二钱，掺在羊血上，炙热食之，以捻头煎汤送下。或以
地
(Compendium of Materia Medica)
[Names] Jiaoshu (Triangular Rice Dumpling).
Li Shizhen stated: It is commonly known as Zong. In ancient times, glutinous millet was wrapped in Zulu leaves (leaves of Zizania latifolia or reeds) and boiled into a shape with pointed corners, resembling the heart of a palm leaf; hence it is called "Zong" or "Jiaoshu". In later generations, glutinous rice has been mostly used. Currently, it is customary to exchange them as festival gifts on the fifth day of the fifth lunar month. Some say this is to sacrifice to Qu Yuan, casting these into the river to feed the dragons and crocodiles.
[Taste and Nature] Sweet, warm, non-toxic.
[Indications] Taking the tip of the Zong on the fifth day of the fifth lunar month and combining it with antimalarial herbs yields good results (Li Shizhen).
(Compendium of Materia Medica)
[Names] Niantou (Qian Yi), Huanbing (Qimin Yaoshu), Juyu.
Li Shizhen stated: Hanju can be stored for several months during winter and spring, and is used during the Cold Food Festival when fire is prohibited, thus named "Hanju" (Cold Provision). "Niantou" refers to its head being pinched/pulled; "Huanbing" refers to its ring-like shape resembling jade rings or armlets. "Juyu" refers to food that crumbles easily. Fu Qian's Putongwen calls it Juyu, Zhang Yi's Guangya calls it KT (ancient character), Chu Ci calls it Juyu, and Zazi Jiegu calls it Gaohuan.
[Explanation] Li Shizhen stated: Qian Yi's formula includes Niantou San, and Ge Hong's Zhouhou Beiji Fang includes Niantou Tang, but medical texts do not record their preparation methods. According to Zheng Xuan's commentary on the Rites of Zhou: Hanju is a rice-based food. Jia Sixie's Qimin Yaoshu states: Huanbing, also known as Hanju, is made by kneading flour with water and mixing in beef or mutton fat; it crumbles upon entering the mouth. Lin Hong's Qinggong states: Hanju is Niantou. It is made by mixing glutinous rice flour with dough, frying in sesame oil, and eating with sugar. It can be kept for over a month and is suitable for use during the fire-prohibition period. From this, we see that Hanju is the modern Sansui (Sesame Twisted Dough Stick). It is made by mixing glutinous rice flour with dough, adding a little salt, pulling and twisting into the shape of jade rings or armlets, and frying in oil. Su Dongpo's poem "Hanju" reads: "Slender hands rub it into jade strands, fried in green oil to a tender yellow depth. Last night's spring sleep had no weight, flattening the beauty's golden armlet."
[Taste and Nature] Sweet, salty, warm, non-toxic.
[Indications] Promotes urination and defecation, moistens the intestines, warms the middle and benefits Qi (Li Shizhen).
[Attached Formulas] Two new formulas.
Qian Shi Niantou San, treating infantile urinary retention: Use equal parts of Yanhusuo (Corydalis Rhizome) and Kulianzi (Melia Toosendan Fruit), grind into powder. Take half a qian or one qian each time, mixed with Niantou Tang before meals. If Niantou is unavailable, a few drops of oil can substitute (from Qianshi Xia'er Fang).
Unceasing bloody dysentery: Dry Dituye (Sanguisorba Radix) and grind into powder. Take two qian each time, sprinkle onto sheep blood, roast until hot, and eat, washed down with decoction of Niantou. Or use Dituye...