《短剧方》治食中吞发结喉不出方∶
取梳头发，烧服一钱匕。（《葛氏方》同之。）
《极要方》云∶下石法∶
取肥猪脂成煎者一升，细切葱白一大升，和煮于微火上，首葱白色黄，以生布绞去滓，
安瓷器中密盖。旦起空腹含咽之。可三合许即止。若一日服末得利。明日更服，取利为度。
又方∶取露蜂房，碎，一大升，以水三大升煮取一大升汁，分温三服，当于小便中下如
沙粉。若未尽，明朝更服。下石法有此二方，余皆不逮。
《慧日寺方》云∶凡人服，1小子欲下却者∶
以葵子三升，水四升，煮取三升，饮之。
又方∶葵子、硝石（即朴硝也）等分两，末之。以粥清汁和，服方寸匕，日二。十日药
下尽乃可食谷也。
又方∶葵子、硝石各一升，水三升，煮取一升，日三进之。
《太素经》云∶五谷为养，五果为助，五畜为益，五菜为埤注云∶五谷为养生之主也，
五果助谷之资，五畜益谷之资；五菜埤谷之资也。五谷、五畜、五果、五菜，用之充饥则谓
之食，以其疗病则谓之药，此谷畜果菜等二十物莫乃是咨五行五性之味、脏腑血气之本也。
充虚接气莫大于兹，奉性养生，可斯须离也。
胡麻 《本草》云∶味甘平无毒，主伤中虚羸，补五内，益气力，长肌肉，填髓脑，坚
筋骨，金创止痛及伤寒温疟，大吐后虚热羸困。久服轻身不老，明目耐饥，延年。以作油，
微寒，利大肠，胞衣不落。《陶景注》云∶八谷之中，唯此为良。淳黑者，名巨胜，是为大
胜。又茎方名巨胜，茎圆名胡麻，服食家当九蒸九曝。熬捣饵之，断谷长生。《苏敬注》云∶
此麻以角作八棱者为巨胜，四棱者名胡麻。都以乌者良、白者劣耳。生嚼涂小儿头疮及浸淫
恶疮，大效。《拾遗》云∶油，大寒，主天行热，肠秘内结。热服一合，下利为度。食油损
声，令体重。叶沐头长发。《崔禹锡食经》云∶练饵之法，当九蒸九曝，令尽脂润及皮脱。
其不熟者，则令人发KT 落。（和名如字。）
大豆 《本草》云∶生大豆味甘，平，涂痈肿，煮饮汁，杀鬼毒，止痛，逐水胀，除胃
中热痹伤中，淋潞，下瘀血，散五脏结积内寒，杀乌头毒。久服令人身重。熬屑味甘，主胃
中热，去肿，除痹，消谷，止胀。又云∶扁豆，味甘，微温，主和中下气。孟诜云∶平主霍
乱吐逆。《拾遗》云∶大豆炒及投酒中饮，主风痹瘫缓，口噤，产后血气。炒食极热，煮食
极冷。又云∶牛食温，马食冷，一体之中，用之不同也。孟诜云∶大豆初服时似身重，一年
之后便身轻，益阳事。又煮饮服之，去一切毒瓦斯。又生捣和饮，疗一切毒，服涂之。崔禹云
∶大豆少冷无毒，煮饮汁。疗温毒水肿，为验，除五淋，通大便，去结积。蒸煮食胜于米。
久啖浓肠胃，令人身重。大豆为孽取牙生便干者，即熬末食之，芳美味矣，名黄卷，味苦甘
温，主湿痹筋膝挽痛。（和名末女。）
赤小豆 《本草》云∶主下水，排痈肿脓血，味甘酸，平温，无毒，主寒热，热中消渴
止泄，利小便，吐猝 ，下胀满。《拾遗》云∶驴食脚轻，人食体重。《养生要集》云∶味苦
温，久食逐津液，令人枯燥。孟诜云∶青小豆，寒，疗热中消渴，下胀满。（今按∶损害物。
和名阿加阿以支。）
白角豆 崔禹云∶味咸，少冷，无毒，主下气，治关格，蒸煮，食之，止饥，益人。又
有一种，状亦相似，而子紫赤色好，止下利，浓肠胃，益气力。（和名志吕佐佐介。）
大麦《本草》云∶味咸，温，微寒，无毒。主消渴，除热，益气调中（又云∶令人多热。）
为五谷长。《苏敬注》云∶大麦面，平胃止渴，消食，疗胀。《拾遗》云∶作面食之，不动风
气，调中止泄，令人肥健。孟诜云∶暴食之，令脚弱。（为腰肾间气故也，）久服即好，甚宜
人。崔禹云∶主水胀，勿合白稻米食，令人多热。（和名不止矣支。）
麦 《本草》云∶味甘，微寒，食之轻身除热。以作孽，温，消食和中。崔禹云∶以
作粥食之，益面色。（和名加知加多。）
小麦 《本草》云∶味甘，微寒，无毒。主除热，止燥渴，利小便，养肝气，止漏血、
唾血。以作面，温，消谷止利；以作面，温，消热止烦。《拾遗》云∶此物秋种夏熟，受四
时气足，自然兼有寒温，面热麸冷，宜其然也。《千金方》云∶作面，消热止烦，不可多食，
长宿癖。《膳夫经》云∶多食壅气。（和名已矣支。）
乔麦 孟诜云∶寒，难消，动热风，不宜多食。鱼玄子张云∶乔麦虽动诸病，犹压丹石，
能练五脏滓，续精神。其叶可煮作菜食，甚利耳目，下气。其茎为灰，洗六畜疮疥及马扫蹄
至神，（今按∶损害物。和名曾波牟支。）
青梁米 《本草》云∶味甘，微寒，无毒，主胃痹，热中渴利，止泻，利小便，益气补
中，轻身长年。《陶景注》云∶粱米皆是粟类，唯其牙头色异为分别耳。《汜胜之书》云∶粱
是秫粟。苏敬云∶夏月食之，极为凉清。（和名安波万与称）
黄粱米 《本草》云∶味甘，平，无毒，主益气和中，止泻。《苏敬注》云∶黄粱，穗
大毛长，谷米但粗于白粱而收子少，不耐水旱，食之香美，逾于诸梁。
白粱米 《本草》云∶味甘，微寒，无毒。主除热益气。《陶景注》云∶夏月作粟餐，
亦以除热。孟诜云∶患胃虚并呕吐食水者，用米汁二合、生姜汁一合和服之。鱼玄子张云∶
除胸膈中客热，移易五脏气，续筋骨。（和名之吕阿波。）
粟米 《本草》云∶味咸，微寒，无毒。主养肾气，去胃痹中热，益气。陈者味苦，主
胃热，消渴，利小便。《陶景注》云∶其粒细于粱米，阵者谓经三年、五年者，或呼为粢米，
以作粉，尤解烦闷。《苏敬注》云∶粟有多种，而并细于诸粱。其米泔汁主霍乱、夹热心烦
渴，饮数升立瘥。臭泔止消渴尤良。崔禹云∶常所啖食耳，益肾气。熟舂令白作粉，尤解烦
闷。（和名阿波乃宇留之檷。）
秫米 《本草》云∶味甘微寒，止寒热，利大肠，疗漆疮。陶景注云∶方药不正用，唯
嚼以涂疮。《苏敬注》云∶此米功能是犹稻秫也，今大都呼粟糯为秫，稻秫为糯矣。凡黍稷、
粟、秫、KT 、糯，此三谷之 秫也。马琬云∶秫米，温，食之不及黍米，不妊进御也。（今
按∶损害物。和名阿波乃毛知。）
丹黍米 《本草》云∶味苦，微温，无毒。主咳逆，霍乱，止泄，除热，止烦渴。陶景
云∶此即赤黍米也。多入神药用。崔禹云∶食益人。又有 米，是乌黍耳，供酿酒祭祀用之。
人饮，好疗魂病，长生。（和名阿加支美。）
稷米 《本草》云∶味甘，无毒。主益气，补不足。陶景注云∶书多云黍稷。《苏敬注》
云∶《吕氏春秋》云∶饭之美者，有阳山之 也。《传》云∶本草有稷不载 ；即 也今楚人
谓之稷，关中谓之糜，冀州谓之KT 。《广雅》云∶KT ， 也。《尔雅》∶粢，稷也。孟
诜云∶益气，治诸热，补不足。（和名支美乃毛知。）
粳米 《本草》云∶味苦，平，无毒，主益气，止烦，止泄。《陶景注》云∶此即今常
所食米，但有白赤小小异挨四五种，犹同一类也。《拾遗》云∶凡米，热食则热，冷食则冷，
假以火气，体自温平。《七卷食经》云∶味甘，微寒，止寒热；利大肠，疗漆疮。鱼玄子张
云∶性寒，拥诸经络气。使人四肢不收，昏昏饶睡，发风动气，不可多食。崔禹云∶又有秕
米，是被含稃壳未熟者曰秕，以水炙焦，舂成米者食之，补五脏，驻面色，不老衰也。（今
按∶米粉，崔禹云∶性冷。一名烂米。止烦闷，服食及药石人亦将食之。丹经云∶米粉汁，
解丹之发热。和名宇留之称。）
稻米 《本草》云∶味苦，主温中，令人多热，大便坚。《陶景注》云∶稻米、粳米，
此两物，今江东无此，皆呼粳米为稻耳。《苏敬注》云∶稻者， 谷通名。崔禹云∶稻米粳
米同之一名， 米又有乌米，江东呼米，性冷，好治血气。又有 米，犹乌米耳。谓舂一斛
之成八斗之米。（和名以称乃与称。）
糯米 《养生要集》云∶味甘平，虽食亦不宜久食。《拾遗》云∶性微寒，妊娠杂肉食
之，亦不利，久食，令人身软。黍米及糯饲小猫犬，令脚屈不能行，缓人筋故也。（今按∶
损害物。和名毛知乃与檷。）
孽米 《本草》云∶味苦无毒，主寒中下气，除热。《陶景注》云∶此是以米为孽耳，
非别米名也。末其米脂，和敷面，亦使皮肤悦泽。《苏敬注》云∶孽者，生不以理之名也，
皆当以可生之物为之。陶称以米为孽，其米岂更能生乎。崔禹云∶味少苦冷，无毒，下气，
去热，合乳作粥食之，益面色延年。（和名以檷乃毛也之。）
饴糖 《本草》云∶味甘微温，主补虚乏，止渴去血。《陶景注》云∶今酒用曲，糖用
孽犹同。是米麦而为中上之异，糖当以和润为优，酒以熏乱为劣。《七卷食经》云∶置饴麋
粥中食之，杀人，未详。（和名阿女。）
酒 《本草》云∶味苦，大热，有毒，主行药势，杀邪恶气。《陶景注》云∶大寒凝海
唯酒不冰，明其热性独冠群物。人饮之使体蔽神昏，是其毒故也。昔三人晨行触雾，一人健，
一人病，一人死。健者饮酒。病者食粥，死者空腹，此酒势辟恶胜于食。《拾遗》云∶酒杀
百邪，去恶气，通血脉，浓肠胃，润皮肤，散死气。愚人饮之则愚，智人饮之则智，消忧发
怒，宣言畅意。《太素经》云∶醪醴者，贤人以适性，不可不饮，饮之令去病，怡神，必此
改性以毒也。《礼记》云∶凡酒饮，养阳气也，故有乐。《养生要集》云∶酒者，五谷之华，
味之至也。故能益人，亦能损人。节其分剂而饮之，宣和百脉，消邪却冷也。若升量转久，
饮之失度，体气使弱，精神侵昏，物之交验，无过于酒也。宜慎，无失节度。崔禹云∶有大
毒，行药力，饮之忘忧为基食家所重。（和名佐介。）
酢酒 《本草》云∶味酸，温，无毒。主消肿，散水气，杀邪毒。《陶景注》云∶酢酒
为用，无所不入。《拾遗》云∶酢破血止运，除 块坚积。消宿食，杀恶毒，破结气，心中
酢水痰饮，多食损筋骨，杀药。孟诜云∶多食损人胃，消诸毒瓦斯，杀邪毒，妇人产后血运含
之即愈。（和名须。）
酱《本草》云∶味咸酸，冷利，主除热止烦满，杀药及火毒。《陶景注》云∶酱多以豆
作，纯麦者少，今此当是豆者，又有肉酱、鱼酱，皆呼为醢不入药用也。（和名比之保。）
盐 《本草》云∶味咸，温，无毒，主杀鬼蛊邪注毒瓦斯；下部 疮，伤寒寒热，吐胸中
痰，止心腹猝痛，坚肌骨，多食伤肺喜咳。《陶景注》云∶五味之中，唯此不可缺。然以
泪（浸）鱼肉则能经久不败。以沾布帛则易致朽烂，所施之处，各有所宜耳。
《拾遗》云∶五味之中，以盐为主；四海之内，何处无之。崔禹云∶主杀鬼邪毒瓦斯，其
为用，无所不入。（和名之保。）
《短剧方》治疗进食时吞下头发导致结喉不出（头发卡在喉咙无法排出）的方子：
取梳理下来的头发，烧成灰后服用一钱匕。（《葛氏方》与此相同。）
《极要方》记载的下石法（排出结石的方法）：
取熟透的猪脂油一升，细切的葱白一大升，一起在微火上熬煮，直到葱白变成黄色，用生布绞汁去渣，
装入瓷器中并严密盖好。早晨起床空腹含服咽下。大约三合左右即可停止。如果一天服药后大便通畅，第二天再服，以大便通畅为度。
另一个方子：取露蜂房，捣碎，一大升，用水三大升煮取一大升汁液，分三次温服，应当从小便中排出像沙粉一样的东西。如果没有排尽，第二天早上再服。下石法有这两个方子，其他的都不如它。
《慧日寺方》记载：凡人服药，想要排泄掉体内积滞物的方法：
用葵子三升，水四升，煮取三升，饮用。
另一个方子：葵子、硝石（即朴硝）等量，研成粉末。用米汤调和，每次服用一方寸匕，每天两次。十天药力排尽后才可吃谷物。
另一个方子：葵子、硝石各一升，水三升，煮取一升，每天分三次服用。
《太素经》记载：五谷是养生的基础，五果是辅助，五畜是补益，五菜是增益。注解说：五谷是养生的主要食物，
五果辅助谷物的营养，五畜补充谷物的营养；五菜增加谷物的营养。五谷、五畜、五果、五菜，用来充饥就称为食物，用来治病就称为药物，这二十种物品莫不是咨询五行五性的味道、脏腑气血的根本。
填补空虚、接续气机没有比这更大的了，顺应本性养生，片刻也不能离开。
胡麻 《本草》记载：味甘平无毒，主治内伤虚羸，补五脏，益气力，长肌肉，填髓脑，强筋骨，金创止痛以及伤寒温疟，大吐后虚热羸困。久服轻身不老，明目耐饥，延年。制成油，性微寒，利大肠，用于胞衣不下。《陶景注》说：八谷之中，只有这个是优良的。纯黑色的，名叫巨胜，这是大胜。又茎方形叫巨胜，茎圆形叫胡麻，服食家应当九蒸九晒。炒捣后服用，可以断谷长生。《苏敬注》说：
这种麻以角呈八棱的为巨胜，四棱的叫胡麻。都以黑色的为好，白色的较差。生嚼涂抹小儿头疮及浸淫恶疮，效果很好。《拾遗》说：油，大寒，主治天行热病，肠秘内结。热服一合，以下痢为度。食用油损声，令体重。叶洗头长发。《崔禹锡食经》说：练饵之法，应当九蒸九晒，令尽脂润及皮脱。其不熟者，则令人发KT 落。（和名如字。）
大豆 《本草》记载：生大豆味甘，平，涂痈肿，煮饮汁，杀鬼毒，止痛，逐水胀，除胃
中热痹伤中，淋潞，下瘀血，散五脏结积内寒，杀乌头毒。久服令人身重。熬屑味甘，主胃
中热，去肿，除痹，消谷，止胀。又云：扁豆，味甘，微温，主和中下气。孟诜云：平主霍
乱吐逆。《拾遗》云：大豆炒及投酒中饮，主风痹瘫缓，口噤，产后血气。炒食极热，煮食
极冷。又云：牛食温，马食冷，一体之中，用之不同也。孟诜云：大豆初服时似身重，一年
之后便身轻，益阳事。又煮饮服之，去一切毒瓦斯。又生捣和饮，疗一切毒，服涂之。崔禹云
：大豆少冷无毒，煮饮汁。疗温毒水肿，为验，除五淋，通大便，去结积。蒸煮食胜于米。
久啖浓肠胃，令人身重。大豆为孽取牙生便干者，即熬末食之，芳美味矣，名黄卷，味苦甘
温，主湿痹筋膝挽痛。（和名末女。）
赤小豆 《本草》记载：主下水，排痈肿脓血，味甘酸，平温，无毒，主寒热，热中消渴
止泄，利小便，吐猝 ，下胀满。《拾遗》云：驴食脚轻，人食体重。《养生要集》云：味苦
温，久食逐津液，令人枯燥。孟诜云：青小豆，寒，疗热中消渴，下胀满。（今按：损害物。
和名阿加阿以支。）
白角豆 崔禹云：味咸，少冷，无毒，主下气，治关格，蒸煮，食之，止饥，益人。又
有一种，状亦相似，而子紫赤色好，止下利，浓肠胃，益气力。（和名志吕佐佐介。）
大麦《本草》记载：味咸，温，微寒，无毒。主消渴，除热，益气调中（又云：令人多热。）
为五谷长。《苏敬注》说：大麦面，平胃止渴，消食，疗胀。《拾遗》说：作面食之，不动风
气，调中止泄，令人肥健。孟诜说：暴食之，令脚弱。（为腰肾间气故也，）久服即好，甚宜
人。崔禹说：主水胀，勿合白稻米食，令人多热。（和名不止矣支。）
麦 《本草》记载：味甘，微寒，食之轻身除热。以作孽，温，消食和中。崔禹说：以
作粥食之，益面色。（和名加知加多。）
小麦 《本草》记载：味甘，微寒，无毒。主除热，止燥渴，利小便，养肝气，止漏血、
唾血。以作面，温，消谷止利；以作面，温，消热止烦。《拾遗》说：此物秋种夏熟，受四
时气足，自然兼有寒温，面热麸冷，宜其然也。《千金方》说：作面，消热止烦，不可多食，
长宿癖。《膳夫经》说：多食壅气。（和名已矣支。）
乔麦 孟诜说：寒，难消，动热风，不宜多食。鱼玄子张说：乔麦虽动诸病，犹压丹石，
能练五脏滓，续精神。其叶可煮作菜食，甚利耳目，下气。其茎为灰，洗六畜疮疥及马扫蹄
至神，（今按：损害物。和名曾波牟支。）
青梁米 《本草》记载：味甘，微寒，无毒，主胃痹，热中渴利，止泻，利小便，益气补
中，轻身长年。《陶景注》说：粱米皆是粟类，唯其牙头色异为分别耳。《汜胜之书》说：粱
是秫粟。苏敬说：夏月食之，极为凉清。（和名安波万与称）
黄粱米 《本草》记载：味甘，平，无毒，主益气和中，止泻。《苏敬注》说：黄粱，穗
大毛长，谷米但粗于白粱而收子少，不耐水旱，食之香美，逾于诸梁。
白粱米 《本草》记载：味甘，微寒，无毒。主除热益气。《陶景注》说：夏月作粟餐，
亦以除热。孟诜说：患胃虚并呕吐食水者，用米汁二合、生姜汁一合和服之。鱼玄子张说：
除胸膈中客热，移易五脏气，续筋骨。（和名之吕阿波。）
粟米 《本草》记载：味咸，微寒，无毒。主养肾气，去胃痹中热，益气。陈者味苦，主
胃热，消渴，利小便。《陶景注》说：其粒细于粱米，阵者谓经三年、五年者，或呼为粢米，
以作粉，尤解烦闷。《苏敬注》说：粟有多种，而并细于诸粱。其米泔汁主霍乱、夹热心烦
渴，饮数升立瘥。臭泔止消渴尤良。崔禹说：常所啖食耳，益肾气。熟舂令白作粉，尤解烦
闷。（和名阿波乃宇留之檷。）
秫米 《本草》记载：味甘微寒，止寒热，利大肠，疗漆疮。陶景注说：方药不正用，唯
嚼以涂疮。《苏敬注》说：此米功能是犹稻秫也，今大都呼粟糯为秫，稻秫为糯矣。凡黍稷、
粟、秫、KT 、糯，此三谷之 秫也。马琬说：秫米，温，食之不及黍米，不妊进御也。（今
按：损害物。和名阿波乃毛知。）
丹黍米 《本草》记载：味苦，微温，无毒。主咳逆，霍乱，止泄，除热，止烦渴。陶景
说：此即赤黍米也。多入神药用。崔禹说：食益人。又有 米，是乌黍耳，供酿酒祭祀用之。
人饮，好疗魂病，长生。（和名阿加支美。）
稷米 《本草》记载：味甘，无毒。主益气，补不足。陶景注说：书多云黍稷。《苏敬注》
说：《吕氏春秋》说：饭之美者，有阳山之 也。《传》说：本草有稷不载 ；即 也今楚人
谓之稷，关中谓之糜，冀州谓之KT 。《广雅》说：KT ， 也。《尔雅》：粢，稷也。孟
诜说：益气，治诸热，补不足。（和名支美乃毛知。）
粳米 《本草》记载：味苦，平，无毒，主益气，止烦，止泄。《陶景注》说：此即今常
所食米，但有白赤小小异挨四五种，犹同一类也。《拾遗》说：凡米，热食则热，冷食则冷，
假以火气，体自温平。《七卷食经》说：味甘，微寒，止寒热；利大肠，疗漆疮。鱼玄子张
说：性寒，拥诸经络气。使人四肢不收，昏昏饶睡，发风动气，不可多食。崔禹说：又有秕
米，是被含稃壳未熟者曰秕，以水炙焦，舂成米者食之，补五脏，驻面色，不老衰也。（今
按：米粉，崔禹说：性冷。一名烂米。止烦闷，服食及药石人亦将食之。丹经说：米粉汁，
解丹之发热。和名宇留之称。）
稻米 《本草》记载：味苦，主温中，令人多热，大便坚。《陶景注》说：稻米、粳米，
此两物，今江东无此，皆呼粳米为稻耳。《苏敬注》说：稻者， 谷通名。崔禹说：稻米粳
米同之一名， 米又有乌米，江东呼米，性冷，好治血气。又有 米，犹乌米耳。谓舂一斛
之成八斗之米。（和名以称乃与称。）
糯米 《养生要集》说：味甘平，虽食亦不宜久食。《拾遗》说：性微寒，妊娠杂肉食
之，亦不利，久食，令人身软。黍米及糯饲小猫犬，令脚屈不能行，缓人筋故也。（今按：
损害物。和名毛知乃与檷。）
孽米 《本草》记载：味苦无毒，主寒中下气，除热。《陶景注》说：此是以米为孽耳，
非别米名也。末其米脂，和敷面，亦使皮肤悦泽。《苏敬注》说：孽者，生不以理之名也，
皆当以可生之物为之。陶称以米为孽，其米岂更能生乎。崔禹说：味少苦冷，无毒，下气，
去热，合乳作粥食之，益面色延年。（和名以檷乃毛也之。）
饴糖 《本草》记载：味甘微温，主补虚乏，止渴去血。《陶景注》说：今酒用曲，糖用
孽犹同。是米麦而为中上之异，糖当以和润为优，酒以熏乱为劣。《七卷食经》说：置饴麋
粥中食之，杀人，未详。（和名阿女。）
酒 《本草》记载：味苦，大热，有毒，主行药势，杀邪恶气。《陶景注》说：大寒凝海
唯酒不冰，明其热性独冠群物。人饮之使体蔽神昏，是其毒故也。昔三人晨行触雾，一人健，
一人病，一人死。健者饮酒。病者食粥，死者空腹，此酒势辟恶胜于食。《拾遗》说：酒杀
百邪，去恶气，通血脉，浓肠胃，润皮肤，散死气。愚人饮之则愚，智人饮之则智，消忧发
怒，宣言畅意。《太素经》说：醪醴者，贤人以适性，不可不饮，饮之令去病，怡神，必此
改性以毒也。《礼记》说：凡酒饮，养阳气也，故有乐。《养生要集》说：酒者，五谷之华，
味之至也。故能益人，亦能损人。节其分剂而饮之，宣和百脉，消邪却冷也。若升量转久，
饮之失度，体气使弱，精神侵昏，物之交验，无过于酒也。宜慎，无失节度。崔禹说：有大
毒，行药力，饮之忘忧为基食家所重。（和名佐介。）
酢酒 《本草》记载：味酸，温，无毒。主消肿，散水气，杀邪毒。《陶景注》说：酢酒
为用，无所不入。《拾遗》说：酢破血止运，除 块坚积。消宿食，杀恶毒，破结气，心中
酢水痰饮，多食损筋骨，杀药。孟诜说：多食损人胃，消诸毒瓦斯，杀邪毒，妇人产后血运含
之即愈。（和名须。）
酱《本草》记载：味咸酸，冷利，主除热止烦满，杀药及火毒。《陶景注》说：酱多以豆
作，纯麦者少，今此当是豆者，又有肉酱、鱼酱，皆呼为醢不入药用也。（和名比之保。）
盐 《本草》记载：味咸，温，无毒，主杀鬼蛊邪注毒瓦斯；下部 疮，伤寒寒热，吐胸中
痰，止心腹猝痛，坚肌骨，多食伤肺喜咳。《陶景注》说：五味之中，唯此不可缺。然以
泪（浸）鱼肉则能经久不败。以沾布帛则易致朽烂，所施之处，各有所宜耳。
《拾遗》说：五味之中，以盐为主；四海之内，何处无之。崔禹说：主杀鬼邪毒瓦斯，其
为用，无所不入。（和名之保。）
The *Duanju Fang* (Short Drama Formulas) treats the condition of swallowing hair during eating, causing it to knot at the throat and not come out:
Take hair combed from a comb, burn it into ash, and administer one qianbi (a small measuring spoon for powder). (This is the same as in the *Ge Shi Fang*.)
The *Jiyao Fang* (Essential Formulas) records the method for expelling stones:
Take one sheng (unit of volume) of well-rendered lard, and one dasheng (a large unit of volume) of finely chopped white parts of green onions. Boil them together over low heat until the white parts turn yellow. Strain through raw cloth to remove dregs,
and store in a porcelain vessel with a tight lid. In the morning, take on an empty stomach by holding in the mouth and swallowing. Stop after about three he (a unit of liquid measure). If bowel movement becomes unobstructed after one day's dose, take again the next day, continuing until unobstructed bowel movement is achieved.
Another formula: Take honeycomb exposed to dew, crush it, use one dasheng, boil in three dasheng of water to obtain one dasheng of juice. Divide into three warm doses. Stones resembling sand or powder should be passed in the urine. If not completely expelled, take again the next morning. There are two formulas for expelling stones; others are inferior.
The *Hui Ri Si Fang* (Formulas of Hui Ri Temple) states: For ordinary people taking medicine to expel accumulated matter:
Use three sheng of apium seeds (Kui Zi), four sheng of water, boil to obtain three sheng, and drink.
Another formula: Equal weights of apium seeds (Kui Zi) and niter (Xiao Shi, i.e., mirabilite/puxiao). Grind into powder. Mix with rice water decoction, take one fangcun bi (square-inch spoonful), twice daily. Only eat grains after ten days when the medicinal effect has fully cleared.
Another formula: One sheng each of apium seeds (Kui Zi) and niter (Xiao Shi), three sheng of water, boil to obtain one sheng. Administer three times daily.
The *Taisu Jing* (Classic of Great Simplicity) states: The five grains are the nourishment, the five fruits are the assistance, the five meats are the benefit, and the five vegetables are the support. The commentary notes: The five grains are the mainstay of nourishment;
the five fruits assist the grain's resources; the five meats supplement the grain's resources; the five vegetables augment the grain's resources. The five grains, five meats, five fruits, and five vegetables, when used to satisfy hunger, are called food; when used to treat disease, they are called medicine. These twenty items essentially consult the flavors of the Five Elements and Five Natures, which are the root of the Zang-Fu organs and Qi-Blood.
Nothing fills emptiness or connects Qi better than these. To follow nature and nurture life, one cannot depart from them even for a moment.
Sesame (Huma) The *Bencao* (Materia Medica) states: Flavor sweet, neutral, non-toxic. Mainly treats internal injury with deficiency and emaciation, tonifies the five viscera, benefits Qi and strength, grows flesh, fills marrow and brain, strengthens sinews and bones, stops pain from metal wounds, and treats Shaoyang disease (Shanghan) and warm malaria, as well as deficiency-heat and emaciation after severe vomiting. Long-term use lightens the body, prevents aging, brightens eyes, increases tolerance to hunger, and prolongs life. Made into oil, it is slightly cold, promotes bowel movement, and treats retained placenta. Tao Hongjing's annotation says: Among the eight grains, this one is superior. Pure black ones are named Jusheng (Giant Victory), which is the great victory. Stems square are Jusheng; stems round are Huma. Those who practice dietary therapy should steam and sun-dry nine times. Roast, grind, and ingest to fast and achieve longevity. Su Jing's annotation says:
This sesame with octagonal pods is Jusheng; those with quadrangular pods are Huma. Black ones are good; white ones are inferior. Chewing raw and applying to children's head sores and spreading malignant ulcers is highly effective. The *Shiyi* (Supplement) says: Oil is very cold, mainly treating epidemic heat and internal constipation. Take one he hot orally, stopping when diarrhea occurs. Edible oil damages the voice and causes heaviness. Leaves wash hair and promote growth. Cui Yuxi's *Shijing* (Food Classic) says: The method of refining and ingesting requires nine steamings and nine sun-dryings to remove all grease and skin. If not cooked thoroughly, it causes hair loss. (Japanese name as written.)
Soybean (Dadou) The *Bencao* states: Raw soybeans have a sweet flavor and neutral nature. Applied externally for carbuncles and swelling; boiled for juice to kill ghost toxins, stop pain, drive out water distension, clear heat-bi in the stomach damaging the middle, treat strangury, expel blood stasis, dissipate internal cold from organ accumulations, and kill Aconite toxicity. Long-term use causes heaviness. Roasted flour has a sweet flavor, mainly treating stomach heat, reducing swelling, removing bi, digesting grains, and stopping distension. Also stated: Hyacinth bean has a sweet flavor and slightly warm nature, mainly harmonizing the middle and directing Qi downward. Meng Shen says: Neutral, mainly treating cholera with vomiting and reversal. The *Shiyi* says: Roasted soybeans drunk with wine treat wind-bi, flaccidity, locked jaw, and postpartum Qi-blood issues. Roasted food is very hot; boiled food is very cold. Also stated: Cows find it warming; horses find it cooling. Within one substance, uses differ. Meng Shen says: Initially taking soybeans feels like heaviness; after one year, the body becomes light, benefiting Yang functions. Boiling and drinking removes all toxic gases. Crushing raw and mixing with drinks treats all toxins; apply externally. Cui Yu says: Soybeans are slightly cold and non-toxic; boiling for juice treats warm toxin edema effectively, clears five stranguries, promotes bowel movement, and removes accumulations. Steamed or boiled is better than rice. Long-term consumption thickens intestines and causes heaviness. Soybean sprouts that are dried after germination are roasted into powder and eaten; fragrant and delicious, named Huangjuan (Yellow Scroll), bitter-sweet and warm, mainly treating damp-bi and knee pain. (Japanese name Mone.)
Adzuki Bean (Chixiaodou) The *Bencao* states: Mainly promotes urination to drain water, expels pus and blood from carbuncles and swelling. Flavor sour-sweet, neutral-warm, non-toxic. Mainly treats chills and fever, thirst from heat in the middle, stops diarrhea, promotes urination, induces vomiting for sudden [blockage], and reduces distension. The *Shiyi* says: Donkeys eating it have light feet; humans eating it gain weight. The *Yangsheng Yaoji* (Essentials for Health Preservation) says: Bitter-warm, long-term use drains fluids causing dryness. Meng Shen says: Green mung beans are cold, treating thirst from heat in the middle and distension. (Current note: Damaging substance. Japanese name Agaaishizhi.)
White Horn Bean Cui Yu says: Salty, slightly cold, non-toxic. Mainly directs Qi downward, treats Guan-Ge (obstruction syndrome), steamed or boiled, eats to stop hunger and benefit people. Another variety looks similar but has purple-red seeds, good for stopping diarrhea, thickening intestines, and benefiting Qi. (Japanese name Zhilvzuojie.)
Barley (Damai) The *Bencao* states: Salty, warm, slightly cold, non-toxic. Mainly treats thirst, clears heat, benefits Qi and harmonizes the middle (also said to cause excessive heat). It is the leader of the five grains. Su Jing's annotation says: Barley flour calms the stomach, stops thirst, aids digestion, and treats distension. The *Shiyi* says: Making into noodles does not stir wind-Qi, harmonizes the middle and stops diarrhea, making one fat and strong. Meng Shen says: Eating excessively makes legs weak (due to Qi between waist and kidneys). Long-term use is good and suitable. Cui Yu says: Mainly treats water distension; do not eat with white rice as it causes excessive heat. (Japanese name Buzhiyizhi.)
Wheat (Mai) The *Bencao* states: Sweet, slightly cold, eating lightens the body and clears heat. Made into sprouts/flour, it is warm, aids digestion and harmonizes the middle. Cui Yu says: Making into porridge benefits complexion. (Japanese name Jiazhiduo.)
Common Wheat (Xiaomai) The *Bencao* states: Sweet, slightly cold, non-toxic. Mainly clears heat, stops dry thirst, promotes urination, nourishes Liver Qi, stops leakage bleeding, and spitting of blood. Made into flour, it is warm, digests grains and stops diarrhea; made into flour, it is warm, clears heat and stops irritability. The *Shiyi* says: Planted in autumn, ripe in summer, receiving sufficient Qi of the four seasons, naturally possessing both cold and warm properties; flour is hot, bran is cold, which is appropriate. The *Qianjin Fang* (Thousand Gold Formulas) says: Making into flour clears heat and stops irritability; do not eat too much as it causes chronic masses. The *Shanfu Jing* (Chef's Classic) says: Excessive consumption obstructs Qi. (Japanese name Yiyezhi.)
Buckling (Qiaomai) Meng Shen says: Cold, hard to digest, stirs wind-heat, not suitable for excessive consumption. Yu Xuanzi Zhang says: Although buckwheat triggers various diseases, it suppresses cinnabar-stone toxicity, refines turbidity of the five viscera, and continues spirit. Its leaves can be boiled as vegetables, greatly benefiting ears and eyes, and directing Qi downward. Its stems turned to ash wash livestock sores and horse hooves miraculously. (Current note: Damaging substance. Japanese name Zengbomuzhi.)
Green Foxtail Millet (Qingliangmi) The *Bencao* states: Sweet, slightly cold, non-toxic. Mainly treats stomach bi, thirst from heat in the middle, stops diarrhea, promotes urination, benefits Qi and tonifies the middle, lightens the body and prolongs life. Tao Hongjing's annotation says: Liang rice is all millet type, distinguished only by the color of the germ. The *Fang Sheng Zhi Shu* says: Liang is sticky millet. Su Jing says: Eating in summer is extremely cool and clear. (Japanese name Anbowanyucheng.)
Yellow Foxtail Millet (Huangliangmi) The *Bencao* states: Sweet, neutral, non-toxic. Mainly benefits Qi and harmonizes the middle, stops diarrhea. Su Jing's annotation says: Yellow liang has large ears and long awns, grains are coarser than white liang but yield less, not resistant to drought or flood, smells fragrant and tastes beautiful, surpassing other liangs.
White Foxtail Millet (Bailiangmi) The *Bencao* states: Sweet, slightly cold, non-toxic. Mainly clears heat and benefits Qi. Tao Hongjing's annotation says: Eating as millet meal in summer also clears heat. Meng Shen says: For those with stomach deficiency and vomiting of food/water, mix two he of rice juice with one he of ginger juice and take. Yu Xuanzi Zhang says: Clears guest-heat in chest and diaphragm, shifts Qi of the five viscera, and strengthens sinews and bones. (Japanese name Zhilvabo.)
Foxtail Millet (Sumi) The *Bencao* states: Salty, slightly cold, non-toxic. Mainly nourishes Kidney Qi, removes stomach bi and middle heat, benefits Qi. Old ones are bitter, mainly treating stomach heat, thirst, and promoting urination. Tao Hongjing's annotation says: Grains are finer than liang rice; aged ones refer to those kept for three or five years, sometimes called Ci rice, made into powder, especially relieving vexation. Su Jing's annotation says: There are many types of millet, all finer than other liangs. Its rice washing water mainly treats cholera, heart vexation from heat and thirst; drinking several sheng brings immediate cure. Smelly washing water is especially good for stopping thirst. Cui Yu says: Commonly eaten, benefits Kidney Qi. Cooked, pounded white into powder, especially relieves vexation. (Japanese name Abonayuruno.)
Sticky Millet (Sumi) The *Bencao* states: Sweet, slightly cold, stops chills and fever, promotes large bowel movement, treats lacquer dermatitis. Tao Hongjing's annotation says: Not used correctly in prescriptions, only chewed and applied to sores. Su Jing's annotation says: This grain's function is like rice glutinous millet; now mostly called foxtail glutinous millet as Sumi, and rice glutinous as Nuomi. All brocorn, foxtail, sumi, KT, nuomi are this type of Sumi among the three grains. Ma Wan says: Sumi is warm; eating it is inferior to brocorn, not suitable for imperial offering. (Current note: Damaging substance. Japanese name Abonamochi.)
Red Brocorn (Danshumii) The *Bencao* states: Bitter, slightly warm, non-toxic. Mainly treats coughing upward, cholera, stops diarrhea, clears heat, stops vexation and thirst. Tao Hongjing says: This is red brocorn. Often used in spiritual medicines. Cui Yu says: Eating benefits people. There is also black brocorn, used for brewing wine and sacrifices. Humans drinking it treats soul diseases and prolongs life. (Japanese name Agashimi.)
Setaria Italica / Proso Millet (Jimii) The *Bencao* states: Sweet, non-toxic. Mainly benefits Qi and supplements deficiencies. Tao Hongjing's annotation says: Books often mention Shu and Ji. Su Jing's annotation says: The *Lüshi Chunqiu* mentions fine rice from Mount Yang. The Commentary says: Bencao lists Ji but does not record [specifics]; it is [missing character]. Now Chu people call it Ji, Guanzhong calls it Mi, Jizhou calls it KT. The *Guangya* says: KT is [missing character]. The *Erya* says: Ci is Ji. Meng Shen says: Benefits Qi, treats various heats, supplements deficiencies. (Japanese name Shiminamochi.)
Rice (Jingmi) The *Bencao* states: Bitter, neutral, non-toxic. Mainly benefits Qi, stops irritability, stops diarrhea. Tao Hongjing's annotation says: This is the commonly eaten rice today, with slight differences in white/red and size, still the same category. The *Shiyi* says: All rice, if eaten hot, is hot; if cold, is cold; borrowing fire energy, its nature itself is warm and neutral. The *Seven Volumes Food Classic* says: Sweet, slightly cold, stops chills and fever; promotes large bowel movement, treats lacquer dermatitis. Yu Xuanzi Zhang says: Nature is cold, obstructs Qi in all meridians. Causes limbs to be limp, drowsiness, induces wind and moves Qi, not suitable for excessive consumption. Cui Yu says: There is also husked rice, immature grains containing husks called Bi, roasted in water until scorched, pounded into rice, eating it tonifies five viscera, preserves complexion, prevents aging. (Current note: Rice flour, Cui Yu says: Nature is cold. Also called rotten rice. Stops vexation, taken by those practicing dietary therapy and mineral drugs. Alchemical classics say: Rice flour juice resolves heat from cinnabar. Japanese name Uruchicheng.)
Paddy Rice (Daomi) The *Bencao* states: Bitter, mainly warms the middle, causes excessive heat, hard stools. Tao Hongjing's annotation says: Paddy rice and Jing rice, in Jiangdong these two are absent, all calling Jing rice Daomi. Su Jing's annotation says: Dao is the general name for rice. Cui Yu says: Daomi and Jingmi share one name. Youwu rice is also called Wumi, in Jiangdong called Mi, nature is cold, good for treating Qi-blood. There is also [missing character] rice, like Wumi. Refers to pounding one hu to get eight dou of rice. (Japanese name Ishinoyoucheng.)
Glutinous Rice (Nuomi) The *Yangsheng Yaoji* says: Sweet-neutral, although edible, not suitable for long-term consumption. The *Shiyi* says: Slightly cold, pregnant women eating mixed meat is not beneficial; long-term use makes the body soft. Feeding kittens and dogs with brocorn and glutinous rice makes their legs crooked and unable to walk, because it relaxes human tendons. (Current note: Damaging substance. Japanese name Mochinoyuno.)
Sprouted Rice (Nie Mi) The *Bencao* states: Bitter, non-toxic, mainly treats cold in the middle, directs Qi downward, clears heat. Tao Hongjing's annotation says: This is rice made into sprouts, not a separate rice name. Grind its rice oil, mix and apply to face, also makes skin radiant. Su Jing's annotation says: Nie means growing without reason, all should be made from things that can grow. Tao claimed rice becomes nie, how can that rice grow further? Cui Yu says: Slightly bitter-cold, non-toxic, directs Qi downward, removes heat, mix with milk to make porridge, benefits complexion and prolongs life. (Japanese name Inuno mo no.)
Malt Sugar (Yitang) The *Bencao* states: Sweet, slightly warm, mainly treats deficiency and fatigue, stops thirst, removes blood stasis. Tao Hongjing's annotation says: Now wine uses Qu (starter), sugar uses Nie similarly. It is rice and wheat differing in middle and upper grades; sugar should be smooth and moist, wine smoky and chaotic is inferior. The *Seven Volumes Food Classic* says: Placing malt paste in porridge kills people, details unknown. (Japanese name Ama.)
Alcohol (Jiu) The *Bencao* states: Bitter, very hot, toxic, mainly promotes drug potency, kills evil Qi. Tao Hongjing's annotation says: In great cold freezing the sea, only wine does not ice, showing its hot nature tops all things. Drinking it obscures the body and confuses the spirit, due to its toxicity. Once three men walked in morning fog; one healthy, one sick, one dead. The healthy drank wine. The sick ate porridge. The dead were fasting. This shows wine's power to repel evil surpasses food. The *Shiyi* says: Wine kills hundred evils, removes bad Qi, unblocks blood vessels, thickens intestines, moistens skin, scatters dead Qi. Fools drinking become foolish; wise men drinking become wise; eliminates worry, induces anger, speaks freely, satisfies intent. The *Taisu Jing* says: Fermented drinks, sages use to suit nature, must not abstain, drinking removes disease, soothes spirit, must change nature via toxicity. The *Book of Rites* says: All wine drinking nourishes Yang Qi, hence there is joy. The *Yangsheng Yaoji* says: Wine is the flower of five grains, the ultimate taste. Thus it can benefit people, but also harm them. Regulate dosage and drink to circulate and harmonize hundred vessels, eliminate evil and repel cold. If measured and prolonged, drinking immoderately weakens body Qi and spirit, confusing the mind. No object tests more than wine. Be cautious, do not lose moderation. Cui Yu says: Has great toxicity, promotes drug power, drinking forgets sorrow, valued by food experts. (Japanese name Sakae.)
Vinegar (Zuojiu) The *Bencao* states: Sour, warm, non-toxic. Mainly reduces swelling, disperses water Qi, kills evil toxins. Tao Hongjing's annotation says: Vinegar's use penetrates everywhere. The *Shiyi* says: Vinegar breaks blood, stops vertigo, removes hard accumulations. Digests leftover food, kills bad toxins, breaks stagnant Qi, treats sour water phlegm-fluid in the heart, excessive damage to sinews and bones, kills drugs. Meng Shen says: Excessive damage to stomach, eliminates various toxic gases, kills evil toxins, women postpartum blood vertigo holding it heals immediately. (Japanese name Su.)
Soy Sauce/Paste (Jiang) The *Bencao* states: Salty-sour, cold-purgative, mainly clears heat, stops vexation and fullness, kills drugs and fire toxins. Tao Hongjing's annotation says: Paste is mostly made from beans, pure wheat is rare, now this should be bean-based. There are also meat paste and fish paste, all called Hai, not entering medicinal use. (Japanese name Hinohoho.)
Salt (Yan) The *Bencao* states: Salty, warm, non-toxic, mainly kills ghost gu, evil injection, toxic gases; lower body sores, Shanghan chills and fever, vomits phlegm in chest, stops sudden heart/abdominal pain, strengthens muscle and bone, excessive damages lungs causing cough. Tao Hongjing's annotation says: Among five flavors, only this is indispensable. However, soaking fish/meat keeps it fresh; dipping cloth/silk causes rot; application depends on suitability.
The *Shiyi* says: Among five flavors, salt is primary; within four seas, where is it not found? Cui Yu says: Mainly kills ghost evil toxic gases, its use penetrates everywhere. (Japanese name Shinoho.)