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(Recorded in the Middle Category of *Bie Lu*)

[Correction] The Zao Sun Jiu (Fermented Bamboo Shoot Wine) and She Jiu (Community Altar Wine) mentioned in *Ben Cao Shi Yi* are now combined into one category.

[Names] Li Shizhen says: According to Xu Shen's *Shuo Wen Jie Zi*, "Jiu" (Wine) means "approaching." It is that which people approach to accomplish good or evil deeds. Another theory states that the seal script character for wine resembles the shape of wine inside a you (an ancient vessel for holding wine). The title of *Yin Shan Jing* states: Clear wine is called Niang, turbid wine is called Ang; thick wine is called Chun, thin wine is called Li; beautiful wine is called Xu, unpressed wine is called Pei; red wine is called Ti, green wine is called Lv, white wine is called Bai.

[Collection of Explanations] Su Gong says: There are wines made from shu millet, yellow millet, japonica rice, glutinous rice, foxtail millet, yeast, honey, grapes, etc., varying in color. Generally, making wine and li (sweet rice wine) requires yeast, but grape and honey wines uniquely do not use yeast. Various wines are mellow...
Meng Shen says: Whenever one desires good wine, when it is about to mature, one can observe the wind and humidity to adjust it; this conforms to the principles of Yin and Yang.
Meng Shen says: There are purple wine, ginger wine, mulberry wine, scallion and fermented soybean wine, grape wine, honey wine, as well as Rehmannia wine, Achyranthes wine, tiger bone wine, Arctium wine, soybean wine, Lycium wine, Tongcao wine, Epimedium wine, dog meat juice wine, etc. All can be blended and brewed into wine, each having its own formula.
Zang Qi says: ...
Song says: *Zhan Guo Ce* records: The daughter of the Emperor, Yidi, created wine and presented it to Yu the Great. *Shuo Wen Jie Zi* records: Shao Kang created wine, who is also Dukang. However, *Ben Cao* already recorded the name of wine, and *Su Wen* also mentions wine and gruel; thus, wine originated from the time of the Yellow Emperor, not from Yidi. Ancient prescriptions used chun wine, spring wine, white wine, clear wine, beautiful wine, dregs-down wine, japonica rice wine, shu and millet wine, grape wine, Rehmannia wine, honey wine, ash-added wine, newly ripe ash-free wine, and community altar leftover sacrifice wine. Modern people use glutinous rice wine, boiled wine, adzuki bean yeast wine, fragrant medicine yeast wine, deer head wine, lamb wine, etc. In Jiangzhe, Hunan, and Hubei, glutinous rice powder is added to various medicines, mixed to form yeast, called Bingzi Jiu. As for official workshops, there are also barbarian wines, which the Central Plains should not emulate. Physicians today should exercise discretion in their use. However, drinkers only seek taste, disregarding whether it is suitable for medicinal use. Yet, over time, illness inevitably arises. This substance has both benefits and harms; can one not be cautious? In the Han Dynasty, the superior wine granted to the Chancellor used glutinous rice as top grade, millet as medium, and foxtail millet as low grade. For medicinal use as an assistant drug, glutinous rice is exclusively used, with those made from clear water and white wheat flour yeast considered orthodox. Ancients did not see herbs added to yeast, so the potency and concentration surpassed other wines. People today make... roughly only li, not wine. *Shu Jing* says: If making wine and li, you only need yeast. Wine uses yeast, li uses..., their flavors and properties are vastly different, how could their therapeutic effects not differ?
Song says: For medicinal use, Dongyang wine is best, renowned since ancient times. *Shi Lin Guang Ji* describes brewing methods where the yeast also contains herbs. Now this is completely absent; only bran flour and polygonum juice are mixed to brew, borrowing their pungent power. Polygonum can also detoxify. It has a distant fresh fragrance, golden color, and drinking until drunk causes no headache, dry mouth, or diarrhea. Its water weighs heavier than others; neighboring counties do not produce like this, all due to the beauty of local water and soil. Chuzhou Jinpen Lu is made with water and ginger juice for yeast, using floating rice for brewing. It is mellow and sweet, worthy of praise, but inferior in color and scent to Dongyang wine due to water quality. Jiangxi Magu Wine is named after its spring, and its yeast contains various herbs. Jinling Bottle Wine has no restrictions on yeast and rice, but the water is alkaline and uses ash, making the taste too sweet, prone to accumulating phlegm. Shandong Qiulu Bai is pure in color and strong in flavor. Suzhou Small Bottle Wine's yeast contains scallions, red beans, Aconitum carmichaelii, etc.; drinking it causes headache and thirst. Huainan Mung Bean Wine's yeast contains mung beans, capable of detoxification, but also contains ash, which is undesirable.
Li Shizhen says: Dongyang wine is Jinhua wine, ancient Lanling wine. The "Lanling Beautiful Wine with Turmeric" in Li Bai's poem refers to this. Regular consumption and medicinal use are both excellent. Shanxi Xiangling Wine and Jiyi Yiyi Wine are both clear and strong, but their yeasts also contain herbs. Huangjiu (Yellow Wine) contains ash. Qin and Shu regions have Zama Wine, made from rice, wheat, millet, shu millet, and medicinal yeast, sealed in small jars for fermentation, and drunk through bamboo tubes. The grain qi is mixed, the wine is not clear and beautiful, and none are suitable for medicinal use.

Rice Wine
[Flavor and Toxicity] Bitter, sweet, acrid, very hot, toxic.
Meng Shen says: Long-term drinking damages spirit and shortens life, softens muscles and bones, and triggers qi dysentery. Sleeping in the wind while drunk leads to vitiligo. Bathing in cold water while drunk leads to painful bi-syndrome. Those taking cinnabar who drink wine will suffer headaches and vomiting heat.
Li Shiliang says: Anyone taking cinnabar, Beitingshi, Tinglizi, Stalactite, various stones, or ginger should not long-term use wine to swallow them, as it can induce the toxicity of mineral drugs.
Zang Qi says: Wine should avoid all sweet substances. Wine that casts no shadow when viewed cannot be drunk. Sacrificial wine that has naturally evaporated cannot be drunk. Drinking wine with milk causes qi stagnation. Eating beef with wine causes parasites. Sleeping on sorghum stalks after drinking and eating pork leads to leprosy.
Li Shizhen says: Eating mustard and spicy foods after drinking relaxes muscles and bones. Drinking tea after wine damages the kidneys, causing heavy and sore waist and legs, cold pain in the bladder, and diseases such as phlegm-fluid retention, edema, Xiao Ke (wasting-thirst), and spasmodic pain. Any poison caused by wine is difficult to treat. Also, salt can resolve wine's effects because water controls fire; wine nature ascends while salt moistens downward. Wine is opposed to Aurantii Fructus, Puerariae Radix, Phaseoli Semen flower, and Mung Bean Powder.

[Indications] Promotes the action of drugs, kills hundred evils and malignant vapors (*Bie Lu*). Unblocks blood vessels, thickens stomach and intestines, moistens skin, disperses dampness, relieves sorrow and anger, promotes speech and mood (*Zang Qi*). Nourishes spleen qi, supports liver, dispels wind and directs qi downward (*Meng Shen*). Resolves horse meat and tung oil toxicity, and various diseases triggered by cinnabar/minerals; drink hot (*effective*).

Dregs Bottom Wine (taken from three-year-old lunar December dregs) Opens appetite, aids digestion, warms the Water Organ (Kidney/Bladder), warms stomach and intestines, resolves retained food, defends against wind-cold, kills toxins from all vegetables (*Ri Hua*). Stops hiccups and retching, treats wind rashes...

Aged Wine (brewed in lunar December, can last decades without spoiling) Harmonizes blood and nourishes qi,

Spring Wine (brewed at Qingming Festival, also lasts long) Regular consumption makes one fat and fair-skinned (*Meng Shen*). Treats Qu Sou urine sores; drink until drunk, worms will emerge like rice grains shortly after (*Li Jiang, Bingbu Shouji*).

Community Altar Leftover Sacrifice Wine (*Ben Cao Shi Yi*) Treats delayed speech in children; placing it in the mouth is good.
Also spray the four corners of the house to repel mosquitoes (*Zang Qi*). Drink to treat deafness.
Li Shizhen says: According to *Hailui Suishi*, folklore holds that She Jiu treats deafness, hence Li Tao wrote the line: "The Community Elder has no mood today, sending a bottle of deafness-treating wine."

Fermented Bamboo Shoot Node Wine
[Flavor and Toxicity] Salty, neutral, non-toxic.
[Indications] Drinking it treats hiccups and vomiting, or take with infant milk and cow milk. Also apply externally to treat ulcerative wind rashes (*Zang Qi*).

Dongyang Wine
[Flavor and Toxicity] Sweet, acrid, non-toxic.
[Indications] Excellent for preparing various medicinal decoctions.
[Elucidation] Tao Hongjing says: When the sea freezes solid in severe cold, only wine does not freeze, proving its hot nature, surpassing all other substances.
Medicinal practitioners often use it to promote the movement of drugs. Drinking too much causes physical debility and mental confusion, which is due to its toxicity. *Bowuzhi* records: Wang Su, Zhang Heng, and Ma Jun traveled in the morning fog. One drank wine, one ate a full meal, one fasted. The fasting one died, the full-eater fell ill, the wine-drinker remained healthy. This shows wine's power to ward off evil, surpassing the effect of food.
Kou Zongshi says: Wine can circulate through all meridians without stopping, similar to Aconitum lateralitae preparata. Acrid flavors disperse, bitter flavors descend, sweet flavors stay central and moderate. Used as a guide, it can circulate through the exterior of the whole body to the highest points. Light-flavored wine promotes urination and descends quickly. Ancients only used wheat yeast to brew millet, which was already acrid, hot, and toxic. Modern brewers add Aconitum, Croton, arsenic, ginger, cinnamon, calcined stone, and stove ash—substances of great toxicity and heat—to enhance flavor. Does this not damage harmony, exhaust spirit, deplete Ying and Wei, drain Tian Gui, and shorten human lifespan?
Zhu Zhenheng says: *Ben Cao* only states wine is hot and toxic, not mentioning damp-heat accumulation resembling Ministerial Fire, which is evident from chills and trembling after drunkenness. Its nature likes to ascend, so qi follows. Phlegm stagnates above, urination becomes difficult below. Indulging in cold drinks causes internal heat stagnation and severe lung qi damage. Initially, the disease is shallow: vomiting, spontaneous sweating, sores, nosebleeds, diarrhea, heart-spleen pain; these can still be dispersed and expelled. Later, the disease is deep: wasting-thirst, internal abscesses, lung flaccidity, abdominal distension, blindness, asthma, consumptive disease, epilepsy, hemorrhoids/fistulas—difficult-to-name diseases that are hard to treat without keen insight. Pure wine is very hot; drinkers find it palatable and unaware. Ideally, it should be drunk chilled, offering three benefits. Passing through the lungs into the stomach, it becomes slightly warm. The lungs first receive cold within warmth, aiding qi tonification. Then they receive warmth within cold, nourishing the stomach. Cold wine moves slowly, transforming gradually, preventing excessive drinking. Now people do not do this, seeking only throat pleasure.
Song says: People know to avoid morning drinking, but night drinking is worse. Drunk and full, sleeping on pillows traps heat, damaging heart and eyes. Night qi converges, wine releases it, disrupting clarity, laboring spleen and stomach, retaining dampness causing sores, stirring fire assisting desire, leading to many illnesses. Zhu Xi said: Moderating with drunkenness is acceptable.
Zhang Ji says: According to Bian Que: Overdrinking rots intestines and stomach, dissolves marrow and steams sinews, damages spirit and shortens life. Once a guest visited Zhou, producing two dan of fine wine. He drank one dan two dou, the guest drank eight dou. Next morning...
Li Shizhen says: Wine is heaven's beautiful bounty. Wheat-yeast wine, in small amounts, harmonizes blood, moves qi, strengthens spirit, defends against cold, relieves sorrow and stimulates interest; excessive drinking damages spirit, consumes blood, injures stomach, loses essence, generates phlegm and stirs fire. *Shao Yaofu's Poem* says: "Drink beautiful wine until slightly drunk." This captures the wonder of drinking, the joy of drunkenness, the world within the pot. However, those who indulge without limit and make drunkenness a habit, lightly cause illness and ruin conduct, severely lose state, family, and life; their harms are countless. This is why Yu the Great distanced himself from Yidi, and the Duke of Zhou wrote the *Jiu Gao* (Admonition on Wine), setting examples and warnings for the world.

[Attached Prescriptions] Ten old, seven new.
Sudden fright and death: Pour warm wine to wake immediately.
Gui Ji diseases, suddenly striking people like knife stabs, severe pain in chest, ribs, and abdomen, unbearable pressure, or vomiting blood, nosebleeds, lower bleeding, also called Gui Pai: Blow pure wine into both nostrils, effective. (*Zhou Hou Bei Ji Fang*)
Horse qi entering wounds, or horse sweat/hair entering wounds, causing swelling, pain, irritability, and heat; if entering the abdomen, it kills. Drink much pure wine until drunk, then recover, wonderful. (*Mei Shi Ji Yan Fang*)
Tiger bite wounds: Just drink wine, always get very drunk, hair should be vomited out. (*Mei Shi*)
Snake bite sores: Wash sores with warm wine, three times daily. (*Guang Li Fang*)
Spider venom: Same as above.
Poisonous bee stings: Same as above.
Throat injury and voice loss: One he of wine, one spoon of butter, two spoons of dried ginger powder, mix and take, twice daily. (*Shi Quan...* [Text incomplete])
Thirty-year deafness: Three sheng of wine, soak one sheng of Vitex fruit for seven days, remove dregs, drink as desired. (*Qian Jin Fang* [Source missing])
Residual toxins from epidemic fevers, hands and feet swollen and painful as if breaking: Dig a pit three chi deep, heat it, pour wine in, wear clogs, squat over the pit, cover with clothes to prevent gas leakage. (*Lei Yao Fang*)
Lower body hemorrhoids: Dig a small pit, heat until red, pour wine in, add Evodia fruit, sit in it. Not [complete]
Postpartum blood stagnation: One sheng of clear wine, boil with fresh Rehmannia juice and take. (*Mei Shi*)
Warts on body and face: Use sour wine float, wash and chant: "Warts, warts, know no shame. Sour wine float, wash your head. Quickly as law commands." Chant seven times, self-heals. (*Wai Tai Mi Yao*)
Quitting alcohol: Seven sheng of wine, half liang of Cinnabar, steep in bottle tightly sealed, place in pigsty, let pig shake for seven days, take out and drink at once. Another method: On the first day of the first lunar month, five sheng of wine, pour under the pestle of a mortar, take and drink. Stop thousand cases. (*Qian Jin Fang*)
Husband's cold feet with paralysis, unable to walk: Use three dou of pure wine, three dou of water, put in urn, warm with ash fire, soak feet to knees. Keep ash fire warm, do not let cool, stop in three days. (*Qian Jin Fang*)
Sea water injuries: Anyone injured by seawater/salty substances or wind-blown cracks, unbearable pain: Use half jin of honey, thirty jin of water-wine mixture, Fangfeng, Danggui, Qianghuo, Jingjie, two liang each. Powderize. Decoct soup for bathing. Heal in one night. (*Shi Liuqiu Lu*)

[Attached Medicinal Wine Formulas]
Li Shizhen says: *Ben Cao* and various books have formulas for brewing wines to treat diseases. I have compiled the concise ones for reference. Formulas with many ingredients cannot be fully recorded.

Yu Nie Jiu (Malaria-Curing Wine)
Treats various malaria, frequently drink warm. On the 8th day of the 4th lunar month, one dan of water, one jin of yeast powder, mix in water. Wait for vinegar to cook, reduce one dan to seven dou. Wait for cool... (*Qi Min Yao Shu*)

Tusu Jiu
Chen Yanzhi's *Duan Ju Fang* says: This is Hua Tuo's formula. Drink on New Year's Day to ward off epidemics and all abnormal qi. Preparation: Use Chi Mu, Guixin 7 qian 5 fen, Fangfeng 1 liang, Baqia 5 qian, Shujiao, Jiegeng, Dahuang 5 qian 7 fen, Wutou 2 qian 5 fen, Chi Xiaodou 14 pieces. Place in a triangular crimson bag, hang at the bottom of a well on New Year's Eve. Take out on New Year's Day, place in wine, boil a few times. Family faces east, drink from youngest to oldest in order. Throw medicinal dregs back into the well. Drink this water yearly, free from illness for a lifetime.
Li Shizhen says: Su KT is a ghost's name. This medicine slaughters ghosts' spirits, hence the name.

Qun Xun Jiu
Tonifies deficiency and boosts qi, removes all wind-bi-dampness. Long-term use extends life, delays aging, improves complexion.
Preparation: Collect 3 qian 3 fen of peach blossoms on March 3rd, 5 liang 5 qian of Iris ensata flowers on May 5th, 6 liang 6 qian of Sesamum indicum flowers on June 6th, 9 liang 9 qian of Chrysanthemum morifolium on September 9th, shade dry. On December 8th, take three dou of winter water. At Spring Equinox, take 49 good Tao Ren (remove skin and tips), 10 jin of white flour, mix with previous flowers to make yeast, wrap in paper for 49 days. To use, one bottle of clear water, one pill of yeast, a piece of dough, seal for a long time until ready. If weak, add another pill.

Wujia Pi Jiu (Five-Acanthopanax Bark Wine)
Removes all wind-dampness, atrophy, and bi-syndrome, strengthens muscles and bones, fills essence and marrow. Wash and scrape Wujia Pi, remove bone, decoct juice, mix with yeast and rice to brew, drink. Or chop finely, place in bag, steep in wine, boil and drink. Or add Danggui, Niuxi, Diyuyu, etc.

Baiyang Pi Jiu (White Poplar Bark Wine)
Treats wind-toxic Hongjiao (gout), phlegm-stasis in abdomen like stone. Slice Baiyang Pi, steep in wine...

Nvzhen Pi Jiu (Privet Bark Wine)
Treats wind-deficiency, tonifies waist and knees. Slice Nvzhen Pi, steep in wine, boil and drink.

Xianlingpi Jiu (Epimedium Wine)
Treats hemiplegia, strengthens tendons and bones. One jin of Xianlingpi, place in bag, steep in ash-free... (*Hui Fang*).

Yiyiren Jiu (Coix Seed Wine)
Removes wind-dampness, strengthens bones and muscles, strengthens spleen and stomach. Use excellent Coix seed powder, mix with yeast...

Tianmendong Jiu (Asparagus Fern Wine)
Moistens five zang organs, harmonizes blood vessels. Long-term use removes five labors and seven injuries, epilepsy, and bad diseases. Keep wine qi continuous, do not get drunk, avoid raw/cold. After ten days, wind-rash toxins should exit; after thirty days, it ends; after fifty days, immune to wind blow. In winter, use Tianmendong, remove heart, decoct juice, mix with yeast and rice to brew. Initially slightly sour, later tastes good. (*Qian Jin Fang*)

Bailing Teng Jiu (Bailing Vine Wine)
Treats all winds. Ten jin of Bailing Teng, one dan of water, decoct to three dou, add three dou of glutinous rice, nine liang of Shenqu, brew normally. After three to five days, steam another dou of glutinous rice, wait for cool, add it, then it ripens. Clarify and drink daily, effectiveness indicated by sweating. (...)

Baishiying Jiu (White Quartz Wine)
Treats wind-dampness generalized bi, joint pain, and kidney-deficiency deafness. Use Baishiy ing and Cishi (quenched in vinegar seven times), five liang each, place in silk bag, steep in one sheng of wine for five to six days, drink warm. Add more wine if less. (*Shengji Zonglu*)

Dihuang Jiu (Rehmannia Wine)
Tonifies deficiency, strengthens bones and muscles, unblocks blood vessels, treats abdominal pain, turns white hair black. Squeeze juice from fresh fat Rehmannia, mix with yeast and rice in sealed vessel. Open after 3x7 days in spring/summer, 5x7 days in autumn/winter. Green juice inside is true essence, drink first, then filter and store. Adding Niuxi juice speeds effect; some add various herbs.

Niuxi Jiu (Achyranthes Wine)
Strengthens bones and muscles, treats atrophy and bi, tonifies deficiency, removes chronic malaria. Decoct Niuxi juice, mix with yeast and rice to brew. Or chop finely, place in bag, steep in wine, boil and drink.

Danggui Jiu (Angelica Wine)
Harmonizes blood vessels, strengthens bones and muscles, stops all pains, regulates menstruation. Decoct Danggui juice, or brew or...

Changpu Jiu (Acorus Wine)
Treats thirty-six winds, twelve bies, unblocks blood vessels, treats bone flaccidity, long-term use brightens ears and eyes. Decoct Shichangpu juice, or brew or steep, same as above.

Gouqi Jiu (Lycium Wine)
Tonifies deficiency, benefits essence and qi, removes cold wind, strengthens yang, stops tearing, strengthens waist and legs.
Boil Gansu Goji berries until soft, mash to juice, mix with yeast and rice to brew. Or place berries with fresh Rehmannia in bag, steep in wine, boil and drink.

Renshen Jiu (Ginseng Wine)
Tonifies middle and boosts qi, treats all deficiencies. Use Ginseng powder, mix with yeast and rice to brew. Or bag...

Shanyao Jiu (Dioscorea Wine)
Treats all wind vertigo, benefits essence and marrow, strengthens spleen and stomach. Use Dioscorea powder, mix with yeast and rice to brew. Or with Cornus, Wuweizi, Renshen, etc., steep in wine, boil and drink.

Fuling Jiu (Poria Wine)
Treats head wind and deficiency vertigo, warms waist and knees, main five labors and seven injuries. Use Poria powder with yeast...

Juhua Jiu (Chrysanthemum Wine)
Treats head wind, brightens ears and eyes, removes atrophy and bi, eliminates hundred diseases. Decoct Ganjuhua juice, mix with yeast and rice to brew. Or add Dihuang, Danggui, Gouqi, etc., also good.

Huangjing Jiu (Polygonatum Wine)
Strengthens bones and muscles, benefits essence and marrow, turns white hair black, treats hundred diseases. Use four jin Huangjing and Cangzhu, five jin Gouqigen and Baye, three jin Tianmendong, decoct one sheng of juice, mix with ten jin yeast, one sheng glutinous rice, brew normally and drink.

Sangshen Jiu (Mulberry Wine)
Tonifies five zang organs, brightens ears and eyes. Treats edema; if not drained, fullness results; if drained, deficiency results; entering abdomen, ten out of ten die. Mash Sangshen juice, boil, mix with yeast and rice, brew normally and drink.

Zhu Jiu (Atractylodes Wine)
Treats all wind-dampness and bone-muscle diseases, preserves complexion, withstands cold and heat. Use thirty jin Zhu, peel and pound, soak in three sheng of flowing east water for thirty days, take juice, expose overnight, steep yeast and rice, brew and drink.

Mi Jiu (Honey Wine)
Sun Simiao says: Treats wind-rash and tinea. Use one jin sand honey, one sheng glutinous rice, five liang flour yeast, five sheng cooked water, mix in bottle, seal for seven days to become wine. Usually substituting honey for wine is also good.

Liao Jiu (Polygonum Wine)
Long-term use brightens ears and eyes, strengthens spleen and stomach. Decoct Liao juice, mix with yeast and rice to brew and drink.

Jiang Jiu (Ginger Wine)