Library

(Recorded as a Superior Grade in *Mingyi Bielu*)

**[Names]** Gui (from *Liji*, pronounced "kao"), Xiao.
Li Shizhen states: Bao refers to the dried fish known as "Xiao Zhe" in current times, which are all prepared by lining with mugwort (*Artemisia argyi*). They are called Fa Yu or... now commonly referred to as dried fish. Previous annotations were confusing and unclear; these are corrected below.

**[Collection & Explanation]** *Mingyi Bielu* states: Bao fish has a pungent odor and should not contain salt.
Tao Hongjing states: Common people preserve it with salt, naming it... fish. As for medicinal use, what specific type of fish is it? Medical practitioners rarely use it.
Su Gong states: According to Li Dangzhi: Fish threaded with rope that are moist in the chest/abdomen area are superior. This is likely because after removing the entrails and threading with rope, during light sun-drying, if the fish is fat, the center becomes moist and emits a stronger odor resembling corpse flesh, due to the absence of salt. If [salt is used], the odor differs from Bao fish, and moisture is not limited to the chest, due to the presence of salt. Both types can be made from miscellaneous fish.
Su Song states: The ... produced in the Han and Mian rivers is the most odorous; this is what caused the chaotic stench in Qin Shi Huang's carriage. However, there is no definitive evidence.
Li Shizhen states: Since *Mingyi Bielu* states "do not let it contain salt," it is undoubtedly fresh-dried fish (unsalted). Various annotations are superfluous.
Note: *Zhouli Zhu* states: Bao fish is made by placing fish in a ... chamber and drying them with roasted flour. The ... chamber is an earthen room. Zhang Hua states: Hanyang and Wuchang have abundant fish; locals gut them, do not use salt, dry them to make unsalted fish, and transport them to Jiangxi for sale. In Rao and Xin regions, such fish are essential for dietary sacrifices; without them, it is not considered a grand ceremony. Although the putrid smell is repulsive, it is regarded as a delicacy. This confirms that Bao is indeed unsalted dried fish. Only the therapeutic methods differ between ancient and modern times.
Furthermore, the Bao fish mentioned by Su Shi in the sea—could it be the ... fish resembling a clam mentioned by Gu Yewang? Or perhaps it refers to the current Bai Xiang (white dried fish). Xiang is also a general term for dried fish. Currently, people in Huai region prepare unsalted fish using crucian carp (*Carassius auratus*), which is quite good. For medicinal use, those made from Sciaenidae (*Coilia nasus*) or crucian carp are superior. Those made in the Han and Mian rivers vary in fish nature and may not be suitable. Salted fish are also used recently, so they are appended here.

**[Correction of Errors]** Lei Xiao states: ... fish with small mouths and yellow backs are named Bao fish.
Li Shizhen states: According to the annotation for ... fish cited, this is ... fish, not Bao fish; it is likely a character error between ... and Bao.

**[Flavor & Toxicity]** Pungent, foul-smelling, warm, non-toxic.
Li Shizhen states: Li Jihua says: If pregnant women consume it, it will cause the child to suffer from frequent illnesses.

**[Indications]** Traumatic injuries (same as leg injuries).
Traumatic fractures, blood stasis, and blood bi (obstruction) in the limbs that do not dissipate; metrorrhagia and continuous uterine bleeding in women (*Mingyi Bielu*). Decoction treats female blood-kw deficiency injury.

**[Prescriptions]** One old prescription.
Cold-induced abdominal pain during pregnancy: Burn one piece of dried fish to ash, take with wine using a "fang cun bi" measure, induce sweating for recovery (*Zimu Milu*).
Head

**[Indications]** Decoction treats foreign bodies in the eye. Ash treats carbuncles and pestilential qi (Li Shizhen).

**[Prescriptions]** Three new prescriptions.
Foreign body in the eye: Two Bao fish heads, half he of Kochia scoparia fruit (*Kochiae Fructus*), boil in water until soft. Take the juice and instill into the eyes; the object will exit (*Shenghui Fang*).
Fish-umbilical carbuncle: Resembles a fresh fire-needle burn, red on four sides, black in the center. It can be pricked with a needle; if it does not hurt much, it may be fatal. Use equal parts of ash from fish heads collected in the twelfth lunar month and hair ash, mix with chicken manure, and apply topically (...).
Prevention of pestilence: One fang cun bi of ash from burned Bao fish heads, mixed with seven crushed adzuki beans (*Vigna angularis*), taken with rice gruel to prevent transmission of pestilential qi (*Zhouhou Beiji Fang*).
... Fish

**[Flavor & Toxicity]** Salty, warm, non-toxic.

**[Indications]** Pediatric scalp sores discharging pus and water. Fry in sesame oil (*Sesami Oleum*) until cooked, take the oil and apply frequently (Li Shizhen).

**Bao-Threading Rope**

**[Indications]** Removes foreign bodies/spicules from the eye; wash with decoction, highly effective (Su Gong).