宣、行气化痰、消食。
辛散气。甘调中。温开胃。化水谷。消积滞。（医余云∶有伤粽子成积、用曲末、少加
木香
、盐汤下、数日鼻中闻酒香、积遂散而愈。）治痰逆症结。腹痛泻痢。胀满翻胃。回乳（炒
研
、酒服二钱、日二。）下胎。（产后血晕、末服亦良。）亦治目病。（倪惟德原机启微集云∶生
用能发其生气、熟用能敛其暴气。）脾阴虚。胃火盛者勿用。能损胎。造曲法、以五月五日
或六月六日。以白面百斤。青蒿、苍耳、野蓼。各取自然汁三升。杏仁泥、赤小豆末。各三
升。以配白虎、青龙、朱雀、玄武、勾陈、 蛇、六神。通和作饼。麻叶或楮叶包罨。如
造酱黄法。待生黄衣。晒干收之。陈久者良。研细炒黄。酒药曲、近今各地。有入诸药草及
毒
腑，断不可服。（食积心痛、陈神曲一块、烧红、淬酒二大碗服之
。）
宣、破血、燥、消食。
甘温。色赤入营而破血活血。燥胃消食。（鱼肉酢用之、以能腐生物使熟也。）治赤白下
痢。
跌打损伤。产后恶露不尽。（时珍曰∶人之水谷入胃、中焦湿热熏蒸、游溢精气、化为营血
、此造化自然之妙也、红曲以白米饭杂曲母、湿热蒸罨、自变为真红、此人夺造化之巧者也
、故治脾胃营血、得同气相求之理。）忌同神曲。红入米心。陈久者良。
辛散气。甘调中。温开胃。化水谷。消积滞。
其味辛能发散气机，味甘能调和脾胃，性温能开胃进食，能消化水谷精微，消除积滞。（《医余》记载：因食用粽子导致积滞，用神曲末，少量加入木香，以盐汤送服，数日后鼻中闻到酒香味，积滞随即消散而痊愈。）
治痰逆症结。腹痛泻痢。胀满翻胃。回乳（炒研、酒服二钱、日二。）下胎。（产后血晕、末服亦良。）亦治目病。
治疗痰气上逆、症瘕结块。腹痛、泄泻、痢疾。腹胀满闷、翻胃呕吐。回乳（将神曲炒熟研细，用酒送服二钱，每日两次。）催产下胎。（产后血晕，服用神曲末也疗效良好。）也治疗眼病。（倪惟德在《原机启微集》中说：生用能激发其生气，熟用能收敛其暴烈之气。）
脾阴虚。胃火盛者勿用。能损胎。
脾阴不足、胃火旺盛者禁用。能损伤胎儿。
造曲法、以五月五日或六月六日。以白面百斤。青蒿、苍耳、野蓼。各取自然汁三升。杏仁泥、赤小豆末。各三升。以配白虎、青龙、朱雀、玄武、勾陈、 蛇、六神。通和作饼。麻叶或楮叶包罨。如造酱黄法。待生黄衣。晒干收之。陈久者良。
制作神曲的方法：选择五月五日或六月六日。取白面粉一百斤。青蒿、苍耳、野蓼，分别取其天然汁液各三升。杏仁泥、赤小豆末，各三升。以此配合白虎、青龙、朱雀、玄武、勾陈、螣蛇这六神（指代六种发酵菌种或药性组合）。混合均匀制成饼状。用麻叶或楮叶包裹覆盖。如同制作酱黄的方法。等待表面长出黄色菌衣。晒干后收藏。存放时间越久越好。
研细炒黄。酒药曲、近今各地。有入诸药草及毒腑，断不可服。
研成细粉并炒至微黄。作为酒药的神曲，近代各地有的加入各种草药及有毒物质，绝对不可服用。（食积心痛，取陈神曲一块，烧红后淬入两大碗酒中服用。）
甘温。色赤入营而破血活血。燥胃消食。
其味甘、性温。颜色赤红，入营分而能破血、活血。燥湿健脾、消食。（鱼肉醋渍时使用它，因为它能使生物腐败变熟。）
治赤白下痢。跌打损伤。产后恶露不尽。
治疗赤白痢疾。跌打损伤。产后恶露不尽。
（时珍曰∶人之水谷入胃、中焦湿热熏蒸、游溢精气、化为营血、此造化自然之妙也、红曲以白米饭杂曲母、湿热蒸罨、自变为真红、此人夺造化之巧者也、故治脾胃营血、得同气相求之理。）忌同神曲。红入米心。陈久者良。
（李时珍说：人的水谷进入胃中，中焦湿热熏蒸，流动溢出精气，转化为营血，这是大自然造化的奇妙之处。红曲是将白米饭与曲母混合，经过湿热蒸制覆盖，自然变成真正的红色，这是人类夺取了大自然造化的巧妙技艺。因此治疗脾胃营血方面的疾病，符合“同气相求”的道理。）忌与神曲同用。红色渗入米粒中心。存放时间越久越好。
Xuan (Shenqu, Medicated Leaven): Regulates Qi, resolves phlegm, and aids digestion.
Its pungent flavor disperses Qi; its sweet flavor harmonizes the Middle Jiao; its warm nature opens the stomach appetite; it transforms food and drink, and eliminates stagnation. (The *Yi Yu* records: For accumulation caused by eating zongzi, use Shenqu powder with a small amount of Muxiang (Aucklandiae Radix), taken with salt water. After several days, a wine aroma is detected from the nose, indicating the accumulation has dispersed and the patient is cured.) It treats phlegm reversal and pathological masses, abdominal pain, diarrhea, dysentery, distension, and vomiting/regurgitation. It stops lactation (stir-fry, grind into powder, take 2 qian with wine, twice daily). It induces abortion/expels the fetus (for postpartum blood fainting, taking Shenqu powder is also effective). It also treats eye diseases. (Ni Weide in the *Yuanji Qiuwei Ji* states: Raw Shenqu can stimulate its vital energy, while cooked Shenqu can restrain its violent energy.) Contraindicated in cases of Spleen Yin deficiency and excessive Stomach fire. It can damage the fetus.
Method of making Shenqu: Choose the fifth day of the fifth lunar month or the sixth day of the sixth lunar month. Take 100 jin of white flour. Extract natural juices from Qinghao (Artemisiae Annuae Herba), Cang'er (Xanthii Fructus), and Yeliao (Polygoni Hydropiperis Herba), three sheng each. Mix with Xingren ni (Almond paste) and Chixiaodou mo (Vigna angularis powder), three sheng each. These are combined to correspond to the White Tiger, Azure Dragon, Vermilion Bird, Black Tortoise, Gouchen, and Tengshe (Six Spirits/Deities representing specific microbial or energetic components). Mix thoroughly to form cakes. Wrap in hemp leaves or paper mulberry leaves, similar to the method for making soybean paste. Wait for a yellow mold layer to grow. Sun-dry and store. The older, the better. Grind into fine powder and stir-fry until yellow. Regarding medicinal liquor yeast/Shenqu used in various regions recently, some contain various herbs and toxic substances; these must absolutely not be consumed. (For heart pain due to food stagnation, take a piece of aged Shenqu, heat it until red-hot, quench it in two large bowls of wine, and drink.)
Hongqu (Red Yeast Rice): Breaks blood, dries dampness, and aids digestion.
Its flavor is sweet and nature is warm. Its red color enters the Ying (Nutritive) level to break blood and invigorate blood circulation. It dries the Stomach and aids digestion. (Used when pickling fish and meat with vinegar, as it promotes fermentation and ripening.) It treats bloody and non-bloody dysentery, traumatic injuries, and incomplete expulsion of lochia after childbirth. (Li Shizhen said: When food and drink enter the human stomach, the damp-heat of the Middle Jiao steams and vaporizes, allowing essence to flow and transform into Ying blood; this is the wonderful creation of nature. Red yeast rice is made by mixing white rice with starter culture, subjecting it to steam and damp-heat incubation, causing it to naturally turn true red; this is humanity seizing the ingenuity of nature's creation. Therefore, treating disorders of the Spleen, Stomach, Ying, and Blood follows the principle of "seeking resonance with similar energies".) Contraindicated to be used together with Shenqu. The red color penetrates the core of the rice grain. The older, the better.