气大热，味苦、甘、辛。有毒。
《本草》云∶主行药势，杀百邪恶毒瓦斯。能行诸经不止，与附子相同。味辛者能散，味
苦者能下，味甘者居中而缓也。为导引，可以通行一身之表，至极高之分。若味淡者，则利
小便而速下。大海或凝，惟酒不冰。三人晨行，遇大寒，一人食粥者病；一人腹空者死
；一人饮酒者，安。则知其大热也。
一名醋，一名醯
气温，味酸。无毒。
《液》云∶敛咽疮，主消痈肿，散水气，杀邪毒。余初录《本草》苦酒条。《本经》一
名醯，又一名苦酒，如为一物也。及读《金匮》，治黄胆，有麻黄醇酒汤∶右以美清酒五升
，煮二升，苦酒也。前治黄汗，有黄 芍药桂枝苦酒汤。
即胶饴
气温，味甘。无毒。
入足太阴经药。
《液》云∶补虚乏，止渴，去血。以其色紫凝如深琥珀色，谓之胶饴。色白而枯者，非
胶饴，即饧糖也，不入药用。中满不宜用，呕家切忌。为足太阴经药。仲景谓，呕家不可用
建中汤，以甘故也。
气寒，味苦，阴也。无毒。
《象》云∶治伤寒头痛，烦躁满闷。生用。
《珍》云∶去心中懊 。
《本草》云∶主伤寒头痛，寒热。伤寒初觉头痛内热，脉洪，起一二日，便作此加减葱
豉汤∶葱白一虎口，豉一升，绵裹。以水三升，煎取一升，顿服取汗。若不汗，加葛根三两
，水五升，煮二升，分二服。又不汗，加麻黄三两，去节。
Qi is extremely hot, taste is bitter, sweet, and acrid. It has toxicity.
Bencao states: It primarily promotes the action of drugs, killing various evil toxic vapors. It can circulate through all meridians without stopping, similar in effect to Fuzi (Aconite Lateral Root). The acrid taste can disperse, the bitter taste can descend, and the sweet taste resides in the middle and has a moderating effect. As a guiding agent, it can circulate through the exterior of the whole body, reaching the highest parts. If the taste is bland, it promotes urination and accelerates downward purgation. The waters of the great ocean may freeze into ice, but only wine does not freeze. Three men traveled in the morning, encountering severe cold; one who ate porridge became ill; one with an empty stomach died; one who drank wine remained safe. Thus, it is known that its nature is extremely hot.
Also named Cu (Vinegar), also named Xi (Acetum).
Qi is warm, taste is sour. Non-toxic.
Ye states: It astringes throat sores, treats abscesses and swelling, dissipates water qi, and kills evil toxins. I initially recorded the entry for "Ku Jiu" from Bencao. Benjing says it is also named Xi, and also named Ku Jiu, as if referring to the same substance. Upon reading Jingui Yaolue, treating jaundice, there is Mahuang Chunjiu Tang: On the right, use five sheng of fine clear wine, boil to two sheng; this wine is Ku Jiu. Previously, treating Huang Han (Yellow Sweat), there is Huangqi Shaoyao Guizhi Kujiu Tang.
It is Jiaoyi (Malt Syrup).
Qi is warm, taste is sweet. Non-toxic.
Enters the Foot-Taiyin Spleen Meridian.
Ye states: It tonifies deficiency and fatigue, stops thirst, and removes blood stasis. Because its color is purple-black and solidified like deep amber, it is called Jiaoyi. Those that are white and dry are not Jiaoyi, but Xingtang (thin syrup), which is not used medicinally. It should not be used for those with fullness in the middle jiao, and those vomiting must strictly avoid it. As a medicine for the Foot-Taiyin Meridian. Zhang Zhongjing stated that those who vomit should not use Jianzhong Tang, due to the sweet nature.
Qi is cold, taste is bitter, belongs to Yin. Non-toxic.
Xiang states: It treats headache caused by Shanghan, irritability, and chest fullness. Used raw.
Zhen states: It removes mental restlessness and regret (Ao Nu) in the heart.
Bencao states: It primarily treats headache and alternating chills and fever caused by Shanghan. When Shanghan is first perceived with headache and internal heat, and the pulse is surging, after one or two days, prepare this modified Congchi Tang: A handful of Scallion White (Congbai), one sheng of Fermented Soybean (Chidou), wrapped in silk. Use three sheng of water, decoct to obtain one sheng, take in one dose to induce sweating. If no sweat occurs, add three liang of Kudzu Root (Gegen), five sheng of water, decoct to two sheng, divide into two doses. If still no sweat, add three liang of Ephedra Herb (Mahuang), remove the nodes.