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Nature and flavor are slightly cold. It tonifies the five Zang organs, promotes the smooth flow of the Large Intestine, and is indicated for mouth ulcers (Kou Chuang).

Tao Hongjing stated: Su (Clarified Butter) originates from foreign lands, but some also come from Yizhou. It is originally made from cow or sheep milk, with its own specific production methods. Buddhist scriptures state that milk becomes Lao (Yogurt/Curd), Lao becomes Su, and Su becomes Ti Hu (Ghee/Butter Oil). Ti Hu is yellowish-white in color, formed into cakes, and is very sweet and rich. It can occasionally be found in the Jiangnan region. The Commentary on the Tang Materia Medica notes: Su is produced by extracting it from Lao; its nature still differs from that of Lao. Currently, people generally claim their functions are identical, which shows Tao's lack of understanding. However, there are Cow Su and Sheep Su, with Cow Su being superior to Sheep Su. Yak Su is further superior to domestic Cow Su. Ministers Yu Xi et al., according to the Shu Ben Cao, recorded: Su has a sweet taste. Meng Shen stated: It is cold in nature, treats heat in the chest, tonifies the five Zang organs, and promotes the smooth flow of the stomach and intestines. Ri Hua Zi stated: Cow Su is cool. It benefits the Heart and Lungs, relieves thirst and cough, moistens hair and skin, eliminates Fei Wei (Lung Abscess/Withering Lung), and clears Heart Heat along with hematemesis. (The illustrated records are detailed under the entry for Niu Huang/Bovis Calculus.)

Chen Cangqi stated: Su can be combined with various ointments for massage to treat wind-induced swelling and blood stasis from falls. Shi Liao Ben Cao stated: It is cold in nature. It clears heat in the chest, tonifies the five Zang organs, and promotes the smooth flow of the stomach and intestines. Water Buffalo Su has similar effects, is cold in nature, and shares the same functions as Sheep Lao. Authentic Sheep Su is superior to Cow Su. The Sheng Hui Fang states: It treats bee stings; applying Su externally leads to recovery. Another prescription: Treats bites from venomous insects; mix Su with salt and apply externally.

(Lao/Yogurt) has a sweet and sour taste, is cold in nature, and is non-toxic. It treats toxic heat, relieves thirst, releases the exterior and promotes urination/bowel movements, clears deficiency-heat in the chest, and treats heat sores on the face and body surface, as well as skin sores.

The Commentary on the Tang Materia Medica notes: According to records, milk from cows, sheep, horses, and water buffalo can all be used. Donkey milk is particularly cold and is not suitable for making Lao. Ministers Yu Xi et al., according to Ri Hua Zi, stated: Cow Lao is cold. It relieves irritability, thirst, heat oppression, and treats heat pain in the Heart and Diaphragm.

(The illustrated records are detailed under the entry for Niu Huang/Bovis Calculus.)

Shi Liao Ben Cao stated: It is cold in nature, treats toxic heat, relieves thirst, clears heat in the Stomach, and individuals with Cold constitution should avoid eating Sheep Milk Lao. The Qian Jin Yi Fang recipe for treating Dan Yin Zhen (Erysipelas/Urticaria): Boil Lao with salt, heat it, and massage the affected area; it will subside immediately upon application. Sun Simiao's Dietary Taboos state: Patients with dysentery should not consume it. The Guang Li Fang states: It treats the entry of centipedes into the ear canal. Pour Cow Lao into the ear; within a short time, the insect will emerge. If it enters the abdomen, drink two sheng of Lao, and it will digest itself into yellow fluid. Chen Cangqi stated that wet Lao relieves thirst. It tastes sour, is cold in nature, and is non-toxic. It treats "Ma Hei Han" (Black Sweat Disease in horses); mix with water and administer orally until cured. Dry Lao is stronger than wet Lao, and those made from cow milk are considered the best grade.