味苦、咸，寒，无毒。主大热，消渴，狂烦，除邪，及吐下蛊毒，柔肌肤。去五脏肠胃
留热，结气，心下坚，食已
呕逆，喘满，明目，目痛。生河东盐池。
云是煎盐釜下凝滓。
〔谨案〕卤咸即生河东，河东盐不釜煎，明非凝滓也。此是碱土名
卤咸，今人熟皮用之，字作古
陷反，斯则于碱地掘取之。
令人吐。生邯郸及河东池泽。味甘、咸，寒，无毒。主肠胃结热，喘逆，吐胸中病。
漏芦为之使。
〔谨案〕大盐即河东印盐也，人之常食者，是形粗于末盐，故以大别之也。
主明目、目痛，益气，坚肌骨，去毒虫。味咸，寒，无毒。疗心腹痛，溺血，吐血，齿
舌血出。一名胡盐，生胡盐
山，及西羌北地，及酒泉福禄城东南角。北海青，南海赤。十月采。
今俗中不复见卤咸，唯魏国所献虏盐，即是河东大盐，形如结冰圆强，味咸、苦，夏月
小润液。虏中盐乃有九种∶
白盐，食盐，常食者；黑盐，疗腹胀气满；胡盐，疗耳聋目痛；柔盐，疗马脊疮；又有赤盐、
驳盐、臭盐、马齿盐四种，
并不入食。马齿即大盐，黑盐疑是卤咸，柔盐疑是戎盐，而此戎盐又名胡盐，兼疗眼痛，二、
三相乱。今戎盐虏中甚有，
从凉州来，芮芮河南使及北部胡客从敦煌来，亦得之，自是希少尔。其形作块片，或如鸡鸭
卵、或如菱米，色紫白，味
不甚咸，口尝气臭，正如 鸡子臭者言是真。又河南盐池泥中，自有凝盐如石片，打破皆方，
青黑色，善疗马脊疮，又
疑此或者。盐虽多种，而戎盐、卤咸最为要用。又巴东朐 县北岸有盐井，盐水自凝生粥子
盐，方一、二寸，中央突张
如伞形，亦有方如石膏、博棋者。李云戎盐味苦、臭，是海潮水浇山石，经久盐凝着石取之。
北海者青，南海者紫
又云卤咸即是人煮盐釜底凝强盐滓，如此二说并未详。
〔谨案〕陶称卤咸，疑是黑盐，此是
咸土，议如前说，其戎盐即胡
盐。沙州名为秃登盐，廊州名为阴土盐，生河岸山坡之阴土石间，块大小不常，坚白似石，
烧之不鸣 者。
【卤咸】
味苦、咸，性寒，无毒。主治大热、消渴、狂躁烦闷，能祛除邪气，以及治疗因吐下引起的蛊毒，使肌肤柔润。能去除五脏肠胃中滞留的热邪，消除气机郁结，缓解心下痞硬、进食后呕吐逆气、气喘胸满等症状，还能明目、治疗目痛。产于河东盐池。
有人说这是煎盐锅底下凝结的渣滓。
〔谨案〕卤咸即生于河东，河东的盐并非在锅中煎制而成，显然不是凝结的渣滓。这实际上是碱土，名为卤咸，现在人们加工皮革时使用它，读音为“古陷反”，是从碱性土地中挖掘出来的。
【大盐】
令人呕吐。产于邯郸及河东的池泽。味甘、咸，性寒，无毒。主治肠胃积热、气喘逆乱、呕吐及胸中病症。以漏芦作为引经药。
〔谨案〕大盐即河东的印盐，是人们日常食用的盐，其颗粒比末盐粗，因此用“大”字来区别它。
【戎盐】
主治明目、目痛，益气，坚固肌骨，驱除毒虫。味咸，性寒，无毒。治疗心腹疼痛、尿血、吐血、齿舌出血。又名胡盐，产于胡盐山，以及西羌北地、酒泉福禄城东南角。北海产的呈青色，南海产的呈赤色。十月采集。
如今世俗中不再见到卤咸，只有魏国所进贡的虏盐，就是河东的大盐，形状像结冰一样圆润坚硬，味道咸、苦，夏季略微湿润流液。虏中的盐有九种：
白盐，是食盐，日常食用；黑盐，治疗腹胀气满；胡盐，治疗耳聋目痛；柔盐，治疗马背上的疮疡；还有赤盐、驳杂之盐、臭盐、马齿盐四种，都不用于饮食。马齿盐即大盐，黑盐疑似卤咸，柔盐疑似戎盐，而这种戎盐又被称为胡盐，兼治眼痛，名称和功效有些混乱。如今戎盐在虏中很常见，从凉州运来，芮芮河南的使者以及来自敦煌的北部胡人客商也能得到它，只是比较稀少罢了。它的形状成块片状，有的像鸡鸭蛋，有的像菱角米，颜色紫白，味道不是很咸，口尝时有臭味，正如说像鸡蛋臭味的那样才是真的。另外，河南盐池的泥中，自然凝结出像石片一样的盐，打破后都是方形的，青黑色，善于治疗马背上的疮疡，又怀疑这就是戎盐。盐虽然种类很多，但戎盐、卤咸最为常用。另外巴东朐县北岸有盐井，盐水自然凝结生成粥子盐，大小一至二寸，中间突起像伞形，也有方形像石膏、博棋的。李云说戎盐味苦、臭，是海水潮水浇灌山石，经久盐分凝结在石头上取下来的。北海产的呈青色，南海产的呈紫色。
又说卤咸就是人煮盐锅底凝结坚硬的盐渣，这两种说法都未详尽。
〔谨案〕陶弘景称卤咸，怀疑是黑盐，这其实是咸土，议论如前所说，这种戎盐即胡盐。沙州称为秃登盐，廊州称为阴土盐，生长在河岸山坡背阴处的土石之间，块头大小不固定，坚硬洁白像石头，烧时不发出声响。
[Luxian]
Taste: bitter, salty. Nature: cold. Toxicity: non-toxic. Indications: Mainly treats severe heat, diabetes mellitus (Xiao Ke), mania and restlessness; expels pathogenic factors; treats gu poison caused by vomiting and purging; softens the skin. Removes lingering heat in the five zang organs and stomach/intestines; resolves qi stagnation; alleviates hardness below the heart, postprandial vomiting and regurgitation, wheezing and chest fullness; brightens the eyes and treats eye pain. Source: Salt pools in Hedong.
It is said to be the residue condensed at the bottom of salt-boiling cauldrons.
[Note]: Luxian originates from Hedong. The salt from Hedong is not boiled in cauldrons, so it is clearly not condensed residue. This is actually alkaline soil named Luxian, used today by people for tanning leather. The pronunciation is "gu xian fan". It is dug from alkaline land.
[Dayan]
Induces vomiting. Source: Handan and the pools/marshes in Hedong. Taste: sweet, salty. Nature: cold. Toxicity: non-toxic. Indications: Mainly treats accumulation of heat in the stomach and intestines, wheezing and counterflow qi, vomiting, and diseases in the chest. Minister herb: Euphorbiae Humifusae Herba (Loulou).
[Note]: Dayan is the seal salt from Hedong, which is commonly consumed by people. Its granules are coarser than those of fine salt, hence distinguished by the character "Da" (Large).
[Rongyan]
Indications: Brightens the eyes, treats eye pain; supplements qi; strengthens muscles and bones; expels toxic insects. Taste: salty. Nature: cold. Toxicity: non-toxic. Treats heart and abdominal pain, hematuria, hematemesis, and bleeding from teeth and tongue. Also known as Huyan. Sources: Huyan Mountain, Beidi of Xiqiang, and the southeast corner of Fulu City in Jiuquan. Salt from the Northern Sea is green; salt from the Southern Sea is red. Harvested in the tenth month.
Currently, Luxian is no longer seen in common usage. Only the Lu salt presented by the Wei state is the same as the large salt from Hedong. Its shape resembles frozen ice, round and hard. Taste: salty, bitter. In summer months, it becomes slightly moist and liquid. There are nine types of salt among the Lu people:
White salt, common table salt for daily consumption; Black salt, treats abdominal distension and qi fullness; Huyan, treats deafness and eye pain; Rourou salt, treats equine spinal ulcers; there are also four types—Red salt, Mottled salt, Stinking salt, and Machi salt—which are not used for food. Machi salt is Dayan. Black salt is suspected to be Luxian. Rourou salt is suspected to be Rongyan. However, this Rongyan is also called Huyan and treats eye pain, leading to confusion in names and indications. Currently, Rongyan is quite common among the Lu people, transported from Liangzhou. Envoys from south of the Ruoruo River and northern Hu merchants coming from Dunhuang can also obtain it, though it is relatively rare. Its form is block-like or sheet-like, sometimes resembling chicken or duck eggs, or water caltrop seeds. Color: purple-white. Taste: not very salty. Odor: foul when tasted. Authentic ones are described as having an odor similar to rotten eggs. Additionally, in the mud of the Henan salt pools, salt naturally condenses into stone-like sheets. When broken, they are square, green-black, and effective in treating equine spinal ulcers. It is suspected that this might be Rongyan. Although there are many types of salt, Rongyan and Luxian are the most essential. Furthermore, on the north bank of Quxian in Badong, there are salt wells where brine naturally condenses to form "Zhouzi salt," one to two inches in size, protruding in the center like an umbrella, or square like gypsum or chess pieces. Li Yun stated that Rongyan tastes bitter and foul, formed when seawater tides wash over mountain rocks, and the salt condenses on the stones over time for collection. Salt from the Northern Sea is green; salt from the Southern Sea is purple.
It is also said that Luxian is the hardened salt residue condensed at the bottom of cauldrons used by people for boiling salt. Both explanations are incomplete.
[Note]: Tao Hongjing referred to Luxian, suspecting it was black salt. This is actually saline soil, as discussed previously. This Rongyan is Huyan. In Shazhou, it is called Toudeng salt. In Langzhou, it is called Yintu salt. It grows in the shade of earth and stones on riverbanks and hillsides. Block sizes vary. It is hard, white, and stone-like. It does not crackle when burned.