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Tao Hongjing stated: Vinegar is also called "Xi" (vinegar), and because it has a bitter taste, it is commonly known as "Ku Jiu" (bitter wine). From this statement, "Ku Jiu" is a colloquial term. Su Gong said: There are several types of vinegar, but only rice vinegar aged for two to three years is suitable for medicinal use.

Note: The "rice" mentioned here refers to japonica rice. *Shiming* states: "For Ku Jiu, the mellow and toxic ones are sour and bitter." The vinegar produced in our country (Japan) is all rice vinegar, which is very strong. When used medicinally, if effective, the patient will inevitably suffer from persistent mental restlessness. Therefore, the method for Huangqin Shaoyao Guizhi Kujiu Tang (Scutellaria, Peony, and Cinnamon Twig Decoction with Bitter Wine) states: "Take one sheng warm, and mental restlessness should occur. If the mental restlessness does not cease, it is due to the obstruction caused by Ku Jiu." The term "obstruction" likely refers to the obstruction seen in morning sickness during pregnancy. The occurrence of persistent mental restlessness upon using this formula demonstrates this obstructive property.

Following the method for Huangqin Shaoyao Guizhi Kujiu Tang, it is stated: "One prescription uses 'Mei Jiu Xi' (fine wine vinegar) to replace Ku Jiu." Thus, "Mei Jiu Xi" is likely vinegar brewed from fine wine. Both "Zuo" and "Cu" were originally called "Xi". Hence, the position of "Xi Ren" (Official in Charge of Vinegar) can be verified in *Zhou Li*.

Gualou Xiebai Baijiu Tang (Trichosanthes, Macrostemon, and White Rice Wine Decoction).
In the above prescription, Baijiu (White Rice Wine) seven sheng.

Gualou Xiebai Banxia Tang (Trichosanthes, Macrostemon, and Pinellia Decoction).
In the above prescription, Baijiu (White Rice Wine) one dou.

The *Zhou Li · Jiuzheng Zhibian* mentions four types of drinks, the third being "Jiang" (fermented rice drink). Zheng Xuan stated: "Jiang is what we now call Jiangshui." Lu Deming's *Yinyi* notes: "Pronounced 'zai' (repeated sound)." The commentary explains: "This Jiang is also a type of alcohol, hence the character includes the radical 'You' (wine vessel)." Shen Kuo noted: "Rice juice mixed together was called Jiang in the Han Dynasty." Xu Shen's *Shuowen Jiezi* annotates the character "Jiang": "Jiang is sour Jiang water." The original form is "𨣎", phonetic component "Sheng". It is now written as "Jiang". Another annotation for "𨣎" states: "𨣎 is sour Jiang water," composed of the radical "You" and phonetic component "Zai". *Bowei* states: "𨣎 is Jiang." Yan Shigu also stated: "𨣎 is Jiang." *Liji · Neize* states: "Jiang water is abundant." Zheng Xuan annotated: "The character 'Jiang' is written as 'Zuo 𨣎'." Whether referred to as "𨣎 Jiang", "Zuo Jiang", or "Bai 𨣎", these are all types of Jiang prepared by the official in charge of wines. *Qianjin Fang* writes "Baijiu" as "Bai Jiang" or "Bai 𨣎 Jiu". *Waitai Miyao* agrees. However, this refers specifically to the "Baijiu" in the aforementioned formulas. It is called "Jiu" (wine) because its brewing method is largely similar to that of wine. Furthermore, since it was managed by the Jiuzheng official, it is called "Baijiu" or "Bai 𨣎 Jiu". "Baijiu" is likely an abbreviation of "Bai 𨣎 Jiu". Li Shizhen recorded "Jiangshui" in *Bencao Gangmu · Dishui Lei*. *Shiming* calls it "Suan Jiang", *Bingbu Shouji* calls it "Suan Jiangshui", and *Chanbao* agrees. Li Shizhen did not record "Baijiu", "𨣎 Jiang", or "Bai 𨣎 Jiu"; the mention of "Bai 𨣎 Jiang" is likely due to textual omission or error. In the supplementary recipe for Xiebai, Zhang Zhongjing's Gualou Xiebai Baijiu Tang is cited, along with *Qianjin Fang*'s Gualou Tang (which is Zhang Zhongjing's Gualou Xiebai Banxia Tang, where Baijiu is written as Bai 𨣎 Jiang). Although names like "Baijiu" and "Bai 𨣎 Jiang" appear, they are not included in this section because the author was unaware of Zhang Zhongjing's intention in using "Baijiu". He was a folk physician who merely favored the statements of herbalists and is not worthy of severe criticism. He annotated the character "𨣎" saying: "𨣎, pronounced 'zai', means sour Jiang." This shows he knew "𨣎" meant sour Jiang but did not know that "Jiangshui" was equivalent to "Baijiu".

Note: "Baijiu" refers to "Jiangshui" recorded in *Daguan Bencao · Yushi Bu*. The *Zhou Li · Jiuzheng Zhi* clarifies this. Therefore, "Bai 𨣎 Jiang", "Bai 𨣎 Jiu", "Baijiu", as well as "𨣎 Jiang", "Jiang 𨣎", "Zuo Jiang", "Suan Jiang", and "𨣎 Jiu", are all aliases or abbreviations of "Jiang". The brewing method is detailed in Chen Jiamo's *Bencao Mengquan*, which Li Shizhen also adopted. However, the method described there is incomplete, suggesting possible textual loss. Recently, I asked Wang Shengwu, a Chinese guest, who stated: "Baijiu is 'Bai 𨣎 Jiang', which is the thick juice of raw rice. One part juice is added to three parts water, mixed, to create Baijiu." The brewing method is as follows: Soak glutinous rice overnight, steam until cooked, cool to a suitable temperature, mix with white qu powder, place in a vat, keep warm with straw, and after three days, it becomes Jiang. Add water, and it becomes wine. The taste is sweet and bitter. Those made in October are called "October Bai" and are considered superior. Upon examination, this brewing method is identical to what our country calls "Tianjiu" (sweet wine). Some mature in one night, called "Jiming Tianjiu"; some take two to three days, called "Li Jiu". The methods are largely similar. Alas! The Qing dynasty...