（一）上益脏气，强志，疗肠间宿水，调中。〔卷·心〕
（二）按经∶不问土地，但取藤，收之酿酒，皆得美好。〔卷·嘉〕
（三）其子不宜多食，令人心卒烦闷，犹如火燎。亦发黄病。凡热疾后不可食之。眼暗、
骨热，久成麻疖病。〔卷·心·嘉〕
（四）又方，其根可煮取浓汁饮之，（止）呕哕及霍乱后恶心。〔卷·嘉〕
（五）又方，女人有娠，往往子上冲心。细细饮之即止。其子便下，胎安好。〔卷·嘉〕
（一）生食治腰脚。蒸炒食之，令气拥，患风水气不宜食。〔嘉〕
（二）又，树皮∶主瘅疮毒。〔嘉〕
（三）谨按∶宜日中曝干，食即下气、补益。不尔犹有木气，不补益。就中吴栗大，无
味，不如北栗也。其上薄皮，研，和蜜涂面，展皱。〔嘉〕
（四）又，壳∶煮汁饮之，止反胃、消渴。〔嘉〕
（五）今有所食生栗，可于热灰中煨之，令才汗出，即啖之，甚破气。不得使通熟，熟
即拥气。生即发气。故火煨杀其木气耳。〔心·嘉〕
上主益气轻身，令人发不白。其味甜、酸。五月麦田中得者良。采其子于烈日中晒之，
若天雨即烂，不堪收也。江东十月有悬钩子，稍小，异形。气味一同。然北地无悬钩子，南
方无覆盆子，盖土地殊也。虽两种则不是两种之物，其功用亦相似。〔卷·嘉〕
Excessive consumption agitates wind, causing cold qi disease and inducing coughing. [Vol. Zheng]
(1) It benefits the qi of the five zang organs, strengthens willpower, treats retained water in the intestines, and harmonizes the middle jiao (digestive system). [Vol. Xin]
(2) According to records: regardless of the land, as long as the vines are harvested and collected for brewing wine, it yields excellent results. [Vol. Jia]
(3) The fruit should not be eaten in excess, as it causes sudden mental restlessness and oppression, feeling like a fire burning. It may also induce jaundice. It must not be consumed after recovery from febrile diseases. It leads to dim vision, bone-steaming heat, and if prolonged, forms erysipelas-like boils. [Vol. Xin & Jia]
(4) Another prescription: The root can be boiled to extract a thick decoction for drinking, which stops vomiting, hiccuping, and nausea following cholera-like disorders. [Vol. Jia]
(5) Another prescription: When women are pregnant, they often experience fetal qi rushing up to the heart. Drinking this slowly stops the upward rush. The fetus descends safely, and the pregnancy remains secure. [Vol. Jia]
(1) Eating raw treats waist and leg ailments. Steaming or stir-frying causes qi stagnation; those suffering from wind-water edema should avoid eating it. [Jia]
(2) Additionally, the bark: primarily treats carbuncles and toxic sores. [Jia]
(3) Carefully noted: It is suitable to dry in the sun at noon before consumption, which promotes descending qi and provides nourishment. If not dried, it retains its woody nature and lacks nourishing properties. Among them, Wu chestnuts are large but tasteless, inferior to Northern chestnuts. The thin skin on top, when ground and mixed with honey, applied to the face, reduces wrinkles. [Jia]
(4) Additionally, the shell: Boiled into juice and drunk, it stops regurgitation and xiao-ke (wasting-thirst syndrome). [Jia]
(5) Currently, raw chestnuts eaten by people can be roasted in hot ashes until just sweating, then eaten immediately; this severely depletes qi. They must not be fully cooked熟 (cooked thoroughly), as cooking causes qi stagnation. Raw consumption activates qi. Therefore, roasting kills the woody qi. [Xin & Jia]
The above (referring to Rubus species) primarily benefits qi, lightens the body, and prevents hair whitening. The taste is sweet and sour. Those obtained from wheat fields in May are superior. Harvest the seeds and dry them in intense sunlight; if it rains, they rot and become unusable. In Jiangdong, there is Xuan Gou Zi (Rubus chingii) in October, slightly smaller and morphologically different, but with identical flavor and aroma. However, Xuan Gou Zi does not exist in the North, while Fu Pen Zi (Rubus corchorifolius) does not exist in the South, due to geographical differences. Although named differently, they are not two distinct entities, and their functions are similar. [Vol. Jia]