（《别录》上品）
【校正】时珍曰∶宋《嘉 》别出蚶条，今据郭璞说合并为一。
【释名】魁陆（《别录》）、蚶（一作
者羹斗之名，蛤形肖之故也。蚶味甘，故从甘。案《岭表录异》云∶南人
钧以其壳似瓦屋之垄，改为瓦屋、瓦垄也。广人重其肉，炙以荐酒，呼为天脔。广人谓之蜜
丁。《名医别录》云∶一名活东，误矣。活东，蝌蚪也。见《尔雅》）。
伏老颂曰∶《说文》云∶老伏翼化为魁蛤，故名伏老。
【集解】《别录》曰∶魁蛤生东海。正圆，两头空，表有文。采无时。
弘景曰∶形似纺 小狭长，外有纵横纹理，云是老蝠所化，方
保升曰∶今出莱州。形圆长，似大腹槟榔，两头有孔。
藏器曰∶蚶生海中。壳如瓦屋。
时珍曰∶按∶郭璞《尔雅注》云∶魁陆即今之蚶也。状如小蛤而圆浓。《临海异物志》
云∶蚶之
肉
【气味】甘，平，无毒。鼎曰∶寒。
炳曰∶温。凡食讫，以饭压之。否则令人口干。
时珍曰∶按刘恂曰∶炙食益人。过多即壅气。
【主治】痿痹，泄痢便脓血
免生疮肿热毒（鼎）。心腹冷气，腰
阳（萧炳）。
壳
【修治】《日华》曰∶凡用，取陈久者炭火 赤，米醋淬三度，
【气味】甘、咸，平，无毒。
【主治】烧过，醋淬，醋丸服，治一切血气、冷气、症癖（《日华》）。
（震亨）。连肉烧存性研，敷小儿走马牙疳有效（时珍）。
【发明】时珍曰∶咸走血而软坚，故瓦垄子能消血块，散痰积。
(Recorded in the Upper Grade of *Bie Lu*)
[Correction] Li Shizhen stated: In the Song Dynasty's *Jiayao Bencao*, the clam was listed as a separate entry. Now, following Guo Pu's explanation, it is merged into one entry.
[Names] Kuilu (from *Bie Lu*), Han (also written as "Ge"). The name originates from its resemblance to a Dou (a type of ancient wine vessel); since the shell resembles this shape, it is named accordingly. The taste of Han is sweet, hence the character includes the radical for "sweet" (Gan). According to *Lingbiao Luyi*: People in the south changed the name to Wa Wu and Wa Long because the shell resembles the ridge of a tiled roof. People in Guangdong value its meat, roasting it to accompany wine, calling it Tian Luan. People in Guangdong call it Mi Ding. *Mingyi Bie Lu* states: Also known as Huodong, which is incorrect. "Huodong" refers to tadpoles, as seen in *Erya*.
Fu Lao Song says: *Shuowen Jiezi* states that old bats transform into Kui Ge, hence the name Fu Lao.
[Collection and Explanation] *Bie Lu* states: Kui Ge grows in the East Sea. It is perfectly round, hollow at both ends, with patterns on the surface. It can be harvested at any time.
Tao Hongjing stated: Its shape is like a spindle, small and narrow, with longitudinal and transverse textures on the outside. It is said to be transformed from old bats.
Baosheng stated: It is now produced in Laizhou. Its shape is round and long, resembling a large-belly betel nut, with holes at both ends.
Zangqi stated: Han grows in the sea. The shell is like a tiled roof.
Li Shizhen stated: According to Guo Pu's *Annotation to Erya*: Kuilu is the Han of today. Its shape is like a small clam but rounder and thicker. *Linhai Yiwuzhi* states: The meat of Han... [Text appears incomplete in source].
[Flavor and Properties] Sweet, neutral, non-toxic. Chen Ding stated: Cold. Xiao Bing stated: Warm. After eating, one should eat rice to settle it; otherwise, it causes dryness of the mouth.
Li Shizhen stated: According to Liu Xun: Roasted consumption benefits people. Consuming too much obstructs Qi flow.
[Indications] Wei Bi (flaccidity and numbness), dysentery with pus and blood in stool, and preventing sores, swelling, and heat toxins (Chen Ding). Cold qi in the heart and abdomen, lower back pain (Xiao Bing).
Shell
[Processing] *Ri Hua Zi Bencao* states: When used, take aged shells, calcine them over charcoal fire until red-hot, and quench them in rice vinegar three times.
[Flavor and Properties] Sweet, salty, neutral, non-toxic.
[Indications] Calcined and quenched in vinegar, formed into pills with vinegar, treats all types of Blood and Qi disorders, cold qi, and accumulations/masses (Zheng Pi) (*Ri Hua Zi Bencao*). Dai Yuanli stated: Burned together with the meat until carbonized (preserving efficacy), ground into powder, and applied to children's gan gangrene (noma/stomatitis), effective (Li Shizhen).
[Elucidation] Li Shizhen stated: Salty flavor enters the Blood level and softens hardness; therefore, Walongzi (clam shell) can dissolve blood stasis and dissipate phlegm accumulation.