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Taste is sweet, nature is neutral, non-toxic. It mainly treats damp-bi (a syndrome caused by pathogenic dampness obstructing the meridians), tendon spasms, knee pain, accumulation of Qi stagnation in the five zang organs and stomach, tonifies Qi, stops toxicity, removes black spots, and moistens skin and hair.

The records in *Tu Jing Ben Cao* are under the entry for "Da Dou" (Soybean).

*Tang Ben Cao* notes: Sprout soybeans, dry them after they grow, named Huang Juan (Yellow Bean Sprouts). It can also be used for dietary therapy. *Shi Liao Ben Cao* states: When the sprout reaches five fen in length, break it open...

Taste is bitter, sweet, and pungent; nature is extremely hot, toxic. Its main function is to guide the action of medicines and kill various evil toxins.

Tao Hongjing says: When severe cold freezes the sea, only wine does not freeze, indicating its heat nature surpasses all other substances. Medical practitioners often use it to guide medicinal effects. Drinking it causes physical exhaustion and mental confusion, which is due to its toxicity. In the past, three people traveled in the morning fog; one was healthy, one fell ill, and one died. The healthy person drank wine, the sick person ate porridge, and the deceased had an empty stomach. This shows that wine's power expels evil more effectively than food. *Tang Ben Cao* notes: Wine includes grape wine, sorghum wine, millet wine, rice wine, foxtail millet wine, yeast wine, and honey wine. Sweet wine (*Li*) is made using yeast as a ferment. However, grape and honey wines do not use yeast. Drinking grape wine can resolve phlegm and break down masses. The mellow quality varies among wines, but only rice wine is suitable for medicinal use. Ministers Yu Xi et al. cite Chen Cangqi: Besides its original functions, wine kills hundred evils, removes bad qi, unites blood vessels, thickens the intestines and stomach, moistens skin, disperses stone qi, relieves sorrow and anger, promotes speech and mood. The *Book of Documents* states: "If you make sweet wine, use yeast." Su Gong widely expanded this to include grape and honey wines. He claimed... As for medicinal use, it is inadequate. Good wine matures through observing wind and humidity, conforming to Yin-Yang principles. It is also said that all grain wines are toxic. If wine liquid casts no shadow, it should not be drunk. Wine must not be mixed with milk, as it causes Qi stagnation. White wine with beef causes intestinal parasites; lying down after drinking wine or eating pork with millet straw causes "Great Wind" disease. Wine should avoid sweet foods. Sweet lees are salty, warm, and non-toxic. They treat middle-jiao cold, dispel cold qi, aid digestion, remove fishy odors, eliminate vegetable toxins, preserve food, soften ingredients, moisten skin, regulate fu organs, and for children under three, applied externally can treat wind itching, stop vomiting, and assist in cooking fish and vegetables. Take December wine lees, mix with yellow mold and porridge to prepare. Meng Shen says: Wine is bitter. It treats hundred evils and toxins, guides hundred medicines. Sleeping while intoxicated with fanning may cause wind strike. Long-term consumption damages spirit and longevity. For sudden evil invasion, drink a bowl of warm ginger wine to stop symptoms. It also unites pulses, nourishes spleen Qi, and supports liver. Tao Hongjing says: Severe cold freezes the sea, but wine remains liquid due to its heat nature. Long-term use thickens intestines and stomach, transforms sinews. Initial intake may trigger Qi-type diarrhea. It is compatible with many medicines and induces vomiting of heat. For those taking cinnabar/mineral pills experiencing chest/back tightness and heat, boil one sheng of soybeans until sweating, winnow dust, add to two sheng of wine, drink at once after time passes, sweating ensues and recovery follows. Daily consumption expels all winds. Postpartum women with wind syndromes can also take it. Roast chicken manure like Dou Lin Jiu method creates Zi Jiu (Purple Wine). Effective for sudden aphasia and facial deviation. Historically, spring wine made people fat and fair. Chen Shiliang says: When taking cinnabar, Beiting, Ting Shi Zhi, Stalactite, minerals, or ginger, do not long-term wash down with wine, as it draws mineral Qi into limbs, stasis turns into carbuncles. Ri Huazi says: Wine unites pulses, thickens intestines/stomach, expels wind and directs Qi downward. Temple sacrifice wine treats delayed speech in children; consume a little, spit wine on four corners of room to repel mosquitoes. Lees treat bruises and blood stasis; soak for frostbite; apply for snake/bee venom. Lees-wine is warm. Opens appetite, warms water organ, warms stomach/intestines, resolves retained food, defends against wind-cold. Kills vegetable toxins; excessive intake is slightly toxic.

*Shi Liao Ben Cao* states: Zi Jiu treats lockjaw. Ginger wine treats hemiplegia from evil wind. Mulberry wine tonifies five zang, brightens eyes/ears. Scallion-fermented bean curd wine resolves irritability, tonifies deficiency. Honey wine treats wind-rash. Rehmannia, Achyranthes, tiger bone, Epimedium, Tetrastigma, soybean, burdock, goji, etc., can all be fermented into wine to tonify Qi, harmonize middle, resist hunger, strengthen will. Vine juice wine is good; dog meat juice wine is greatly tonifying. *Waitai Miyao*: For urinary retention or overflow leading to emptiness and abdominal re-accumulation (fatal in 9 out of 10 cases), ferment mulberries with heart-skin in four sheng of rice wine, take one sheng. Another formula for hemorrhoids: Dig a pit, place three sheng of Evodia, heat intensely, cover with board having small holes, sit over hole until cool, repeat three times, then irrigate. *Qianjin Fang*: To quit drinking, put seven sheng of wine in bottle, add half liang of Cinnabar powder, seal tightly, place in pigsty for seven days while pig moves, drink at once. Another: Collect liquid dripping from pestle, drink. Another for deafness: Soak one sheng Vitex seeds in three sheng wine for seven days; effective for thirty-year deafness. *Zhou Hou Bei Ji Fang*: Gui Ji (Ghost Strike) disease strikes suddenly like knife stab, chest/flank/abdominal pain or bleeding. Blow pure wine into nostrils. Another for stroke: Mix and pound thousand times before drinking. Adults inhaling steam causes swelling/pain/heat; excessive alcohol cures it. *Jing Yan Hou Fang*: Sun Simiao: For inducing labor, quench red-hot iron in wine and drink to decompose fetus. Mei Shi Fang: For tiger bites, drink until drunk to vomit hairs. Another for postpartum blood stasis with心烦/abdominal pain: Boil one sheng clear wine with fresh Rehmannia juice for twenty boils, divide into three doses. Sun Simiao warns: Drunk on empty stomach causes vomiting. Another for wind-xeroderma: Stir warm wine with honey, drink one cup for cure. Another for chronic waist/knee pain: Rub waist/legs/painful/spasmodic areas with bottom wine lees. *Guang Li Fang*: For snake bites, wash wound with warm wine, change three times daily. *Bing Bu Shou Ji*: For spider bites causing widespread sores, lie down hoping wine toxin rots flesh, tiny rice-like worms emerge. *Shang Han Lei Yao*: For epidemic viral attack, dig pit three chi deep, heat earth, pour wine, wear clogs, sit over pit, cover with clothes to retain heat. *Yan Yi Yue*: Wine, *Lüshi Chunqiu* says Yi Di invented it. *Zhan Guo Ce* says Emperor's daughter Yi Di presented it to Yu. But since wine names appear in earlier Materia Medica, Yi Di did not invent it. Reading *Su Wen*, "taking falsehood as normal, wine as water," implies wine started with Yellow Emperor. Types include Chun Jiu, She Tan Yu Zuo Jiu, Zao Xia Jiu, Bai Jiu, Qing Jiu, Hao Jiu, Mei Jiu, Grape Wine, Sorghum-Millet Wine, Rice Wine, Honey Wine, Hui Jiu, Xin Shu Wu Hui Jiu, Di Huang Jiu. Currently Nuomi Jiu, Zhu Jiu, Xiaodou Qu Jiu exist. Jiang/Zhejiang/Hunan/North use glutinous rice flour with herbs to make Bingzi Qu. Official duties use foreign wines; Chinese methods should be standard. Physicians should weigh usage. Drinkers care only for taste, ignoring medicinal value. Long-term use inevitably causes disease; balance is key. Han dynasty granted Prime Minister Shang Zun Jiu; Glutinous rice is top, Job's tears middle, Foxtail millet low. Medicinally, glutinous rice with clear water and white wheat yeast is correct. Ancients didn't mix herbs into yeast; doing so increases potency. Current wheat-made versions are merely Li (sweet wine), not true wine. Book says: "For Li, use malt." Wine requires yeast; Li uses malt. Their flavors differ greatly, thus treatments differ.