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Taste pungent, odor foul, nature warm, non-toxic. Mainly treats falls and trauma, leg tendon spasms (leg cramps/tetany), fractures, blood stasis and blood bi (obstruction) in the four limbs that does not disperse, and metrorrhagia with continuous bleeding in women. Do not let it become salty.

Tao Hongjing said: The phrase "shop selling bao fish" refers to its foul odor. Common people call it [phonetic] fish; the character resembles "Bao," and it is also said to be because it is preserved with salt. When used as medicine, one should use the less salty and foul-smelling variety, but it is unknown exactly which kind of fish this is? It is also stated that those threaded on a string are used in medicine, but practitioners rarely use them nowadays. The current "Bao fish" is actually [phonetic] fish, about a chi long, dried intact without salt, having no foul odor at all. Although it can treat leaking blood, it is unknown which one is authentic? The *Tang Bencao* commentary states: This text says the taste is pungent and advises against salinity; this is [phonetic] fish, not Bao fish. After removing the intestines and viscera, the fish is threaded on a rope and sun-dried lightly, hence it is pungent but not salty. *Li Dangzhi's Bencao* also states it is good for dampness in the chest, whereas fatty Bao fish would increase dampness in the chest. It further states that the threaded ones cause even less confusion. Bao fish, when split, pickled with salt and not sun-dried, tastes salty and not pungent, and becomes wet from soaking, affecting not just the chest. Moreover, [phonetic] fish is also foul-smelling, but the odor differs from Bao fish. Both Bao fish and [phonetic] fish are used together. Bao fish smells like a corpse because it lacks salt; [phonetic] fish has a milder odor due to the presence of salt. [Phonetic] fish is produced in Mianzhou and Fuzhou, while other places do not recognize it. Current annotations and examinations reveal the reality: for stopping bleeding, light drying is required, avoiding salinity; when entering other prescriptions for medicinal use, it is then pickled with salt.

Minister Yuxi et al. respectfully note: The Shu edition of *Tu Jing* commentary states: After the tenth month, take fish, remove intestines, thread on a rope, and dry lightly. All kinds of fish are suitable for consumption, not specifically selecting one color. According to Tao's annotation: For medicinal preparation, less salt should be used, but it is unknown exactly which kind of fish this is? Furthermore, according to the *Shennong Bencao Jing*: "Do not let it become salty." From this, we know that for medicinal entry, it should be made with a small amount of salt. If there is salt, it becomes salty and loses its odor; if there is little salt, it tastes pungent and retains its odor! The ancients said: Living with bad people is like entering a shop selling Bao fish; this refers to the conduct of bad people, knowing the odor of Bao fish. Examining the reality, the current light-dried fish in Jingchu region is quite foul-smelling and slightly pungent, and is rarely used by practitioners. Old texts state it was produced in Mianzhou and Fuzhou, and not elsewhere. Carefully examining Tao's annotation, *Tu Jing*, and the *Bencao Jing*, it follows that it can be produced everywhere. Also, among [phonetic] fish, those with small mouths, yellow backs, and white bellies are called Bao fish, and their therapeutic effects are the same as [phonetic] fish. They tonify and benefit, treating hundred diseases. Since the current *Tu Jing* does not specify selecting one color, light drying is acceptable, and this is considered correct.

The detailed text of *Tu Jing* is under the entry for Li fish.

*Zimu Milu*: For pregnancy complicated by wind-cold-heat pathogens, with colicky pain in the abdomen where acupuncture and moxibustion are contraindicated. Burn one piece of dried fish to powder, administer with wine using a Fangcun Bi measure, aiming to induce sweating.