味酸，温，无毒。主消痈肿，散水气，杀邪毒。
醋酒为用，无所不入，逾久逾良，亦谓之醯。以有苦味，俗呼苦酒。丹家又加余物，谓
为华池左味，但不可多食之，
损人肌藏耳。
〔谨案〕醋有数种，此言米醋。若蜜醋、麦醋、曲醋、桃醋、葡萄、大枣、
等诸杂果醋，及糠糟等醋会
意者，亦极酸烈，止可啖之，不可入药用也。
味咸、酸，冷利。主除热，止烦满，杀百药热汤及火毒。
酱多以豆作，纯麦者少。今此当是豆者，亦以久久者弥好。又有肉酱、鱼酱，皆呼为醢，
不
〔谨案〕又有
榆人酱，亦辛美，利大小便。芫荑酱大美，杀三虫、虽有少臭气，
味咸，温，无毒。主杀鬼蛊，邪注，毒瓦斯，下部KT 疮，伤寒寒热，吐胸中痰 ，止
心腹卒痛，坚肌骨。多食伤肺，
喜咳。
五味之中，惟此不可缺。今有东海、北海供京都及西川南江用。中原有河东盐池，梁、
益有盐井，交、广有南海盐，
西羌有山盐，胡中有树盐，而色类各不同，以河东最为胜。此间东海盐、官盐白，草粒细。
北海盐黄，草粒大。以作鱼
及咸菹，乃言北海胜。而藏茧必用盐官者，蜀中盐小淡，广州盐咸苦。不知其为疗体复有
优劣否？西方、北方人，食不
耐咸，而多
矣。然以浸鱼肉，则能经久
不败；以沾布帛，则易致朽烂。所施处各有所宜也。
味酸，性温，无毒。主治消散痈肿，疏散水气，杀灭邪毒。
醋和酒作为用途，无所不渗透，存放越久越好，也被称为“醯”。因为带有苦味，俗称为“苦酒”。炼丹家又添加其他物质，称之为“华池左味”，但不可多吃，会损伤人的肌肉和脏腑。
【考证】醋有几种，这里说的是米醋。如果是蜜醋、麦醋、曲醋、桃醋、葡萄醋、大枣醋等各种杂果醋，以及糠糟等制成的醋，懂得药理的人认为，这些也极酸烈，只可食用，不可入药使用。
味咸、酸，性冷利。主治清除热邪，止烦闷胀满，杀灭百药热汤及火毒。
酱多以豆类制作，纯用小麦制作的较少。此处指的应该是豆酱，也是存放越久越好。又有肉酱、鱼酱，都称为“醢”。
【考证】又有榆人酱，也辛辣美味，通利大小便。芫荑酱味道极佳，能杀灭三虫，虽然有一点臭气，
味咸，性温，无毒。主治杀灭鬼蛊、邪气注病、毒瓦斯，下部疮疡（KT指代原文模糊或特定病症，此处依语境译为下部疮疡），伤寒寒热，吐出胸中痰饮，止心腹突然疼痛，坚固肌肉骨骼。多吃伤肺，喜欢咳嗽。
五味之中，只有盐不可缺。现在有东海、北海供应京都及西川南江使用。中原有河东盐池，梁州、益州有盐井，交州、广州有南海盐，西羌有山盐，胡地有树盐，而颜色种类各不相同，以河东盐最为上乘。此间东海盐、官盐呈白色，草粒细小。北海盐呈黄色，草粒大。用来做鱼及腌菜，则说北海盐胜过其他。而收藏蚕茧必须用盐官（可能指特定产地或工艺的盐），蜀中盐小且淡，广州盐咸苦。不知道它们的疗效是否有优劣之分？西方、北方人，饮食不耐受咸味，而多……了。然而用来浸泡鱼肉，则能经久不败；用来沾染布帛，则容易导致朽烂。所适用的地方各有适宜之处。
Sour in taste, warm in nature, non-toxic. Primarily treats the resolution of carbuncles and swellings, dispersal of water qi (fluid retention), and elimination of pathogenic toxins.
Vinegar and wine, when used, penetrate everywhere; the longer they are stored, the better they become. It is also called "Xi" (ancient term for vinegar). Due to its bitter taste, it is commonly referred to as "Ku Jiu" (Bitter Wine). Alchemists add other substances to it, calling it "Hua Chi Zuo Wei," but it should not be consumed in excess, as it damages muscles and internal organs.
[Note] There are several types of vinegar; this refers to rice vinegar. If there are honey vinegar, wheat vinegar, yeast vinegar, peach vinegar, grape vinegar, jujube vinegar, and various other fruit vinegars, as well as vinegars made from bran and lees, those understood by experts are extremely sour and potent. They may only be eaten, not used for medicinal purposes.
Salty and sour in taste, cold and purgative in nature. Primarily treats clearing heat, relieving irritability and fullness, and neutralizing the heat toxicity of herbal decoctions and fire injuries.
Soy sauce (jiang) is mostly made from beans, with pure wheat varieties being rare. This likely refers to bean paste, which is also better the older it is. There are also meat pastes and fish pastes, all called "Hai" (fermented paste).
[Note] There is also elm-person paste (a specific type of fermented product), which is pungent and delicious, promoting urination and defecation. Coriander paste has an excellent flavor and kills three types of parasites; although it has a slight odor,
Salty in taste, warm in nature, non-toxic. Primarily treats killing ghostly influences (gui gu), pathogenic infiltration, toxic miasmas, sores in the lower body, chills and fever from cold damage, vomiting of phlegm from the chest, sudden pain in the heart and abdomen, and strengthening of muscles and bones. Excessive consumption damages the lungs and predisposes one to coughing.
Among the five flavors, salt is the only one that cannot be absent. Currently, salts from the East Sea and North Sea are supplied to the capital and used in Xichuan and Nanjiang. In the Central Plains, there is the Hedong Salt Pool; Liangzhou and Yizhou have salt wells; Jiaozhou and Guangzhou have South Sea salt; the Western Qiang have mountain salt; and Hu regions have tree salt. Their colors and types vary, with Hedong salt being the finest. The East Sea salt and official salt here are white with fine granules. The North Sea salt is yellow with large granules. For making fish and pickled vegetables, North Sea salt is considered superior. However, preserving silkworm cocoons requires specific official salt; Shu salt is small and bland, while Guangzhou salt is salty and bitter. It is unknown whether their therapeutic properties differ in quality. People in the West and North are less tolerant of salty food, yet... [text incomplete]. However, when used to soak fish and meat, it prevents spoilage for a long time; when applied to fabrics, it causes them to rot easily. Each application has its appropriate use.