肺窍于鼻，脾窍于口。鼻别香臭，不闻香臭者，病在肺。经云∶肺和则鼻知香臭。口别五味，不知味者，
病在脾。鼻之呼吸通脑肺，肺感风寒，则鼻塞声重。参苏饮、羌活汤。若风热壅肺，亦致嚏涕声重，宜疏散。
菊花茶调散。肺火盛，鼻塞，宜清解。黄连清肺饮。鼻塞甚者，往往不闻香臭。毕澄茄丸。有脑漏成鼻渊者，
由风寒入脑，郁久化热，经云∶胆移热于脑，令人鼻渊。宜辛凉开上宣郁。辛夷消风散加羚羊角、苦丁茶叶、黑
山栀。有流涕成鼻鼽者，肺受寒而成，宜温散。苍耳散、川椒散。有精气不足，脑髓不固，淋下并不腥秽，
天暖稍止，遇冷更甚者，宜温补。天真丸。有 肉如枣核，生鼻中，为鼻痔，由胃有食积，热痰流注。星夏散，
瓜矾散。有肺热极而生 肉，如榴子下垂，闭塞鼻窍，气不得通，由风热郁滞。辛夷消风散，以瓜矾散塞。有
肉痛甚，由膏粱积热，湿蒸肺门，如雨霁泥地，突产菌芝。泻白散、胜湿汤，外以白矾末加硼砂吹其上，即
化水而消。有鼻端红肿赤 ，名酒 鼻，由饮酒不节，致风热上攻，血热不散。疏
风散，荆防泻白散，外用密陀僧二两研细，人乳调涂。有不饮酒而鼻色赤，名肺风，由血热郁于肺。清肺饮。
有鼻生粉刺，枇杷叶丸。此三症，忌火酒辛热诸品，鼻症之概也。《灵枢经》曰∶鼻色青为痛，色黑为劳，色
赤为风，色黄为便难，色鲜明为留饮。口之津液通脏腑，肝热则口酸。小柴胡汤加龙胆草、青皮。胆热则口苦，
龙胆泻肝汤。心热亦口苦，黄连泻心汤。脾热则口甜，泻黄散加佩兰。胃热则口臭，清胃汤。虚则口淡，养胃
进食汤。肺热则口辣，泻白散。甚则口腥，加减泻白散。肾热则口咸，滋肾丸。胸胃热郁则口臭，加减甘露饮。
口糜者，凉膈散。口疮者，赴筵散掺之。通治俱用龙脑鸡苏丸。唇病因火居多，凉药必兼发散。上唇属肾，下
唇属脾，两腮牙关属胃。有心脾热，唇口燥裂者，泻黄饮子。有唇口紧小，不能开合，名茧唇者，苡仁汤，外
用黄柏散敷之。口症之概也。
The Lung opens into the nose, and the Spleen opens into the mouth. The nose distinguishes odors; inability to perceive odors indicates pathology in the Lung. The Classics state: "When the Lung is harmonious, the nose perceives odors." The mouth distinguishes the five flavors; inability to taste indicates pathology in the Spleen. Nasal respiration connects to the brain and Lung. When the Lung contracts wind-cold (Wind-Cold), nasal congestion and heavy voice occur. Treat with Shen Su Yin (Ginseng and Perilla Leaf Decoction) or Qiang Huo Tang. If wind-heat (Wind-Heat) obstructs the Lung, sneezing, rhinorrhea, and heavy voice also result; dispersing treatment is appropriate. Treat with Ju Hua Cha Tiao San. Excessive Lung fire causing nasal congestion requires clearing and resolving heat. Treat with Huang Lian Qing Fei Yin. Severe nasal congestion often leads to anosmia. Treat with Bi Cheng Qie Wan. Cerebrospinal fluid leakage developing into bi yuan (nasal sinusitis) occurs when wind-cold enters the brain, stagnates, and transforms into heat over time. The Classics state: "When Gallbladder heat transfers to the brain, it causes bi yuan." Treat with acrid-cool herbs to open the upper jiao and dissipate stagnation. Treat with Xin Yi Xiao Feng San added with Ling Yang Jiao (Antelope Horn), Ku Ding Cha Ye (Kuding Tea Leaves), and Hei Shan Zhi (Black Gardenia Fruit). Rhinorrhea developing into bi qiu (allergic rhinitis) results from Lung cold; warm dispersal is appropriate. Treat with Cang Er San or Chuan Jiao San. Deficiency of essence and qi with insecure brain marrow causes clear, non-foul-smelling discharge that improves in warmth and worsens in cold; warming and tonification are appropriate. Treat with Tian Zhen Wan. Fleshy growths like date pits growing in the nose are called bi zhi (nasal polyps), caused by food retention in the Stomach and flow of phlegm-heat. Treat with Xing Xia San or Gua Fan San. Extreme Lung heat may generate fleshy growths like pomegranate seeds hanging down, blocking the nasal orifice and preventing airflow due to wind-heat stagnation. Treat with Xin Yi Xiao Feng San, and pack with Gua Fan San externally. Painful fleshy growths result from accumulation of heat from rich foods, with damp-heat steaming the Lung gate, resembling mushrooms sprouting on muddy ground after rain. Treat with Xie Bai San or Sheng Shi Tang, and apply Bai Fan Mo (Alum Powder) mixed with Peng Sha (Borax) externally to dissolve. Redness and swelling at the nasal tip is named jiu zao bi (rhinophyma), caused by immoderate alcohol consumption leading to wind-heat attacking upward and blood-heat not dispersing. Treat with Shu Feng San or Jing Fang Xie Bai San, and apply Mi Tuo Seng (Litharge) powder mixed with human milk externally. Red nose without alcohol consumption is named fei feng (pulmonary wind), caused by blood-heat stagnating in the Lung. Treat with Qing Fei Yin. Acne-like lesions in the nose are treated with Pi Pa Ye Wan. These three conditions contraindicate alcoholic beverages and pungent-warm substances; this summarizes nasal disorders. The *Lingshu Jing* states: "Nasal color blue indicates pain, black indicates exhaustion, red indicates wind, yellow indicates difficult defecation, and bright/shiny indicates retained fluids." Oral fluids connect to the Zang-Fu organs. Liver heat causes sour taste; treat with Xiao Chai Hu Tang added with Long Dan Cao (Gentian Root) and Qing Pi (Aged Tangerine Peel). Gallbladder heat causes bitter taste; treat with Long Dan Xie Gan Tang. Heart heat also causes bitter taste; treat with Huang Lian Xie Xin Tang. Spleen heat causes sweet taste; treat with Xie Huang San added with Pei Lan (Eupatorium). Stomach heat causes bad breath; treat with Qing Wei Tang. Deficiency causes bland taste; treat with Yang Wei Jin Shi Tang. Lung heat causes spicy/pungent taste; treat with Xie Bai San. Severe cases cause fishy smell; treat with Jia Jian Xie Bai San. Kidney heat causes salty taste; treat with Zi Shen Wan. Heat and stagnation in the chest and Stomach cause bad breath; treat with Jia Gan Lu Yin. Aphthous stomatitis is treated with Liang Ge San. Oral ulcers are dusted with Fu Yan San. For general management, Long Nao Ji Su Wan is used. Lip diseases are mostly due to fire; cooling herbs must be combined with dispersing agents. The upper lip belongs to the Kidney, the lower lip to the Spleen, and the cheeks/jaw to the Stomach. Heart-Spleen heat causing dry, cracked lips is treated with Xie Huang Yin Zi. Tight, small lips unable to open or close are named jian chun (calloused lip); treat with Yi Ren Tang, applying Huang Bo San externally. This summarizes oral disorders.