味苦、辛，温。作酱醋香美。散肠胃恶气，消食，去胃中浮风气。其瓤，味酸，去
恶心，不可多食，伤肝气。又，以瓤洗去酸汁，细切，和盐、蜜煎成煎，食之去胃中浮风。
其树亦似桔树而叶大，其形圆，大于桔而香，皮浓而皱。八月熟。（今附）
臣禹锡等谨按陈士良云∶橙子，暖，无毒。行风气，发虚热，疗瘿气，发瘰 ，杀鱼虫
毒
。不与 肉同食，发头旋、恶心。
图经文具桔柚条下。
食疗温。去恶心，胃风。取其皮和盐贮之。又，瓤，去恶气。和盐、蜜细细食之。
衍义曰∶橙子皮，今人只为果，或取皮合汤待宾，未见入药。宿酒未醒，食之速醒。
\r樱桃\pd485.bmp\r
味甘。主调中，益脾气，令人好颜色，美志。
陶隐居云∶此即今朱樱，味甘、酸，可食，而所主又与前樱桃相似。恐医家滥载之，未
必是
今者尔。又，胡颓子凌冬不凋，子亦应益人。或云寒热病不可食。唐本注云∶叶捣敷蛇毒。
绞叶汁服，防蛇毒内攻。臣禹锡等谨按孟诜云∶樱桃，热。益气，多食无损。又云∶此名
樱，非桃也。不可多食，令人发暗风。东行根，疗寸白、蛔虫。陈士良云∶樱桃，平，无毒。
日华子云∶樱桃，微毒，多食令人吐。
图经曰∶樱桃，旧不着所出州土，今处处有之，而洛中南都者取胜。其实熟时深红色者，
谓
之朱樱；正黄明者，谓之蜡樱。极大者，有若弹丸，核细而肉浓，尤难得也。食之，调中益
气
，美颜色。虽多无损，但发虚热耳。惟有暗风人不可啖，啖之立发。共叶可捣敷蛇毒，亦绞
汁服。东行根亦杀寸白、蛔虫。其木多阴，最先百果而熟，故古多贵之。谨按书传引《
吴普本草》曰∶樱桃，一名朱茱，一名麦甘酣。今本草无此名，乃知有脱漏多矣。又《尔雅》
云∶楔（吉点切），荆桃。郭璞云∶今之樱桃。而孟诜以为樱非桃类，未知何据？
食疗云∶温。多食有所损。令人好颜色，美志。此名樱桃，俗名李桃，亦名奈桃者是也。
甚
补中益气，主水谷痢，止泄精。东引根，治蛔虫。司马相如赋山朱樱，即樱桃也。礼记谓之
含桃。尔雅谓之荆桃。
衍义曰∶樱桃，孟诜以为樱非桃类。然非桃类，盖以其形肖桃，故曰樱桃，又何疑焉？
谓如
此。唐
在三月末、四月初间熟，得正阳之气，先诸果熟，性故热。今西洛一种紫樱，至熟时正紫色，
皮里
[Orange Peel]
Taste: bitter, pungent. Nature: warm. It is fragrant and delicious when made into sauce or vinegar. It disperses evil qi in the intestines and stomach, aids digestion, and removes floating wind qi from the stomach. The pulp tastes sour, relieves nausea, but should not be consumed in excess as it may damage Liver Qi (Liver energy). Additionally, washing the pulp to remove the sour juice, finely chopping it, and cooking it with salt and honey into a paste can remove floating wind qi from the stomach. The tree resembles an orange tree but has larger leaves; the fruit is round, larger than an orange, fragrant, with thick and wrinkled skin. It ripens in August. (Added later)
Minister Yuxi et al. respectfully cite Chen Shiliang: Orange is warm in nature and non-toxic. It promotes the movement of wind qi, dissipates deficient heat, treats Ying Qi (goiter-like conditions), and induces Luoli (scrofula/neck lymph node tuberculosis). It should not be eaten with meat, as this may cause dizziness and nausea.
The *Tu Jing Ben Cao* records details under the entry for Citrus reticulata and Citrus maxima.
*Shi Liao Ben Cao* states: Warm in nature. Relieves nausea and treats Wei Feng (stomach wind). Store the peel with salt. The pulp removes evil qi. Chew it slowly with salt and honey.
*Yan Yi* states: Orange peel is currently used only as a fruit, or its peel is taken to brew tea for guests; it is rarely seen in medicinal prescriptions. For hangovers, eating it helps sober up quickly.
[Cherry]
Taste: sweet. Main actions: regulates the Middle Jiao (middle burner), benefits Spleen Qi (Spleen energy), improves complexion, and enhances mood/spirit.
Tao Hongjing states: This is the current Zhu Ying (red cherry). Taste: sweet, sour. Edible. Its main effects are similar to the previously mentioned cherry. Medical practitioners may have recorded it indiscriminately; it might not be the same as the current cherry. Also, Elaeagnus oldhamii does not shed leaves in winter, and its fruit should also benefit humans. Some say it should not be eaten by those suffering from cold-heat diseases. *Tang Ben Zhu* states: Crushed leaves applied externally treat snake venom. Drinking the juice extracted from crushed leaves prevents internal attack by snake venom. Minister Yuxi et al. respectfully cite Meng Shen: Cherry is hot in nature. Benefits Qi; excessive consumption causes no harm. He also says: This is named Ying, not Tao (peach). Do not eat in excess, as it may induce An Feng (hidden wind/stroke-like conditions). The root growing eastward treats Taenia solium (tapeworm) and Ascaris lumbricoides (roundworm). Chen Shiliang states: Cherry is neutral in nature and non-toxic.
Ri Hua Zi states: Cherry is slightly toxic; excessive consumption causes vomiting.
*Tu Jing* states: Cherry's place of origin was not noted in old texts; it is now found everywhere, but those from Luoyang (Southern Capital) are superior. Deep red fruits at maturity are called Zhu Ying; bright yellow ones are called La Ying. The largest are like bullet shots, with fine pits and thick flesh, which are particularly rare. Eating them regulates the Middle Jiao, benefits Qi, and beautifies the complexion. Although excessive consumption causes no harm, it may induce deficient heat. Only those with An Feng should avoid it; consuming it will immediately trigger the disease. Leaves can be crushed and applied externally for snake venom, or juice can be extracted and drunk. The root growing eastward also kills tapeworms and roundworms. The tree provides much shade and is the first of the hundred fruits to ripen, so ancients valued it highly. Respectfully citing books and transcripts referencing *Wu Pu Ben Cao*: Cherry is also known as Zhu Zhu and Mai Gan Han. These names are absent in current materia medica, indicating many omissions. Furthermore, *Er Ya* states: Xie (pronounced ji dian qie), also called Jing Tao. Guo Pu states: This is the current cherry. However, Meng Shen believed Ying is not a type of peach; the basis for this is unknown.
*Shi Liao Ben Cao* states: Warm in nature. Excessive consumption causes harm. Improves complexion and mood. This is named Ying Tao, commonly known as Li Tao or Nai Tao. It strongly benefits the Middle Jiao and Qi, treats dysentery due to food and water retention, and stops seminal emission. The root growing eastward treats roundworms. Sima Xiangru’s fu mentions Shan Zhu Ying, which is the cherry. *Li Ji* calls it Han Tao. *Er Ya* calls it Jing Tao.
*Yan Yi* states: Meng Shen considered Ying not to be a type of peach. However, if it is not a peach, it is likely because its shape resembles a peach, hence the name Ying Tao; what else could there be to doubt? Like this. In the Tang Dynasty, they ripened between late March and early April, receiving pure Yang Qi, ripening before other fruits, thus their nature is hot. Currently, in Western Luoyang, there is a variety of Purple Ying that turns exactly purple when ripe, inside the skin...