且甘且温。启脾进食。或生或炒。消导和中。（谷芽味甘性温。其功虽主消导。而消
导之中。却能启脾开胃。进食和中。非若麦芽之专于克削。而尚能破瘀导浊也。）
行经络。御风寒。味苦甘辛多蓄热。通血脉。壮心神。气雄刚猛善消愁。（酒用糯米和
酒曲酿成。种类颇多。味亦不一。具毒烈之性。有升散之能。少饮之固可行经络。御风寒。
壮神活血。过饮则耗散气血。助湿生痰。其酒性虽退。
而渣滓日积。留聚胃中。粘腻不化。饮食渐少。脾胃日虚。而成噎膈反胃者多矣。至若烧酒
之性。大辛大热。用以散寒开郁。颇有捷效。虽无助湿生痰之害。而毒烈之性。较前为尤盛
耳。）
收敛有功。酸温无毒。敷痈化积。得敛极则散之能。止晕固崩。具危而复安之法。（醋
一名苦酒。米麦皆可为之。味酸微苦。性温。入肝收敛。然敛极则散。故内而破症瘕。化积
聚。皆用醋炒。外而痈肿敷药。皆用醋调。均有深意。或者欲攻欲散。必先敛之。使邪聚而
攻散得力。亦是一法。总之当敛者用其敛。当散者用其散。神而明之。存乎其人耳。）
止泻痢以固精。肾脏虚羸需敛涩。收汗衄而宁嗽。肺家耗散赖酸温。（罂粟壳其味
酸
涩。其性或言温。或言寒。究竟酸涩属阴。当作微寒为是。故每蜜炙用之。入肺大肠肝肾等
处。以固涩为用。然酸收太紧。最易令人呕逆。凡咳嗽泻痢遗滑等证。有邪火者切勿用之。
）
（谷芽）味道甘甜，性质温和。能够激发脾胃功能，促进食欲。无论是生用还是炒用，都具有消食导滞、调和脾胃的功效。（谷芽味甘性温。其功效虽然主要在于消食导滞，但在消导的过程中，却能激发脾胃、开启胃口，促进进食和调和脾胃，不像麦芽那样专门用于克伐消削，也不能像麦芽那样破瘀导浊。）
（酒）能通行经络，抵御风寒。味道苦、甘、辛，多饮容易蓄积内热。能疏通血脉，强壮心神。其气雄浑刚猛，善于消除忧愁。（酒是用糯米和酒曲酿造而成的，种类很多，味道也不尽相同。具有毒烈之性，有升发散泄的能力。少量饮用固然可以通行经络，抵御风寒，壮神活血；但过量饮用则会耗散气血，助长湿气，滋生痰液。即使酒精挥发后，酒渣日积月累，留聚在胃中，粘腻不化，导致饮食逐渐减少，脾胃日渐虚弱，从而形成噎膈、反胃的情况就很多了。至于烧酒，其性大辛大热，用来散寒开郁，颇有迅速见效的效果，虽然没有助湿生痰的危害，但其毒烈之性，比前面的酒更为强烈。）
（醋）收敛功效显著，味酸，性温，无毒。外敷可治疗痈肿，化解积聚。得到了“极敛则散”的能力。能止眩晕，固崩漏，具备在危急情况下使病情转安的方法。（醋又名苦酒，米麦都可以用来制作它。味道酸微苦，性温。入肝经而具有收敛作用，然而收敛到极致就会转化为发散，所以内服治疗症瘕积聚时，都用醋炒制；外用治疗痈肿敷药时，都用醋调匀，这其中都有深意。或许是想攻邪或消散时，必须先收敛它，使邪气聚集后再进行攻散，这样效力更强，这也是一种方法。总之，应当收敛时用它的收敛作用，应当发散时用它的发散作用，其中的奥妙，全在于运用的人。）
（罂粟壳）能止泻痢以固精，肾脏虚损羸弱时需要收敛固涩。能收汗止鼻衄，宁嗽止咳。肺家耗散依赖酸温之性。（罂粟壳的味道酸涩，其性或说温，或说寒，究竟酸涩属阴，当作微寒为宜。所以每次多用蜜炙后使用。入肺、大肠、肝、肾等经，以固涩为功用。然而酸收太过紧束，最容易令人呕吐逆气。凡是咳嗽、泻痢、遗精滑脱等证候，如果有邪火的，千万不要使用。）
(Gu Ya, Sprouted Grain) It is sweet in flavor and warm in nature. It stimulates the spleen and promotes appetite. Whether used raw or stir-fried, it aids digestion and harmonizes the middle jiao. (Gu Ya has a sweet flavor and warm nature. Although its primary function is to aid digestion, within this digestive action, it can stimulate the spleen and open the stomach, promoting food intake and harmonizing the middle jiao. It differs from Mai Ya (Sprouted Barley), which specializes in breaking down stagnation, as Gu Ya does not possess the ability to break blood stasis and guide out turbidity.)
(Jiu, Alcohol) It travels through the meridians and wards off wind-cold. With bitter, sweet, and pungent flavors, excessive consumption leads to internal heat accumulation. It unblocks blood vessels and strengthens the heart spirit. Its qi is vigorous and fierce, good at dispelling sorrow. (Jiu is brewed from glutinous rice and yeast. There are many varieties with different tastes. It possesses a toxic and potent nature, with ascending and dispersing capabilities. Drinking in moderation can indeed travel through the meridians, ward off wind-cold, strengthen the spirit, and invigorate blood. However, overdrinking depletes qi and blood, promotes dampness, and generates phlegm. Even after the alcohol dissipates, the dregs accumulate day by day, remaining in the stomach, sticky and indigestible, gradually reducing food intake, causing the spleen and stomach to weaken daily, often resulting in conditions like Yige (dysphagia) and Fanwei (regurgitation). As for Shaojiu (Baijiu/High-proof liquor), its nature is extremely pungent and hot. Used to disperse cold and open depression, it yields quick results. Although it lacks the harm of promoting dampness and generating phlegm, its toxic and potent nature is even more severe than that of regular wine.)
(Cu, Vinegar) It excels in astringency, is sour in flavor, warm in nature, and non-toxic. Applied externally, it treats carbuncles and resolves accumulations. It embodies the ability to disperse when astringency reaches its extreme. It stops vertigo and secures uterine bleeding, possessing a method to restore stability in critical situations. (Cu, also known as Ku Jiu (Bitter Wine), can be made from rice or wheat. It is sour with a slight bitterness and warm in nature. It enters the Liver meridian and has an astringent effect. However, when astringency reaches its extreme, it transforms into dispersion. Therefore, internally, to break masses and resolve accumulations, vinegar frying is used; externally, for treating carbuncles and swelling in poultices, vinegar mixing is used. Both practices hold deep significance. Perhaps when one wishes to attack or disperse pathogens, one must first astringe them, causing the pathogen to gather so that subsequent attack and dispersion are more effective. This is another method. In summary, use its astringent property when astringency is needed, and its dispersing property when dispersion is needed. The subtlety lies in the practitioner's application.)
(Yingsu Qiao, Poppy Shell) It stops diarrhea and dysentery to secure essence. When the Kidney is deficient and emaciated, astringency and涩 (astringency) are required. It arrests sweating and epistaxis, and calms coughs. For Lung depletion and dispersion, sour and warm properties are relied upon. (Yingsu Qiao has a sour and astringent flavor. Its nature is described as either warm or cold. Ultimately, since sour and astringent belong to Yin, it should be considered slightly cold. Therefore, it is often used after honey-roasting. It enters the Lung, Large Intestine, Liver, and Kidney meridians, functioning primarily through astringency. However, if astringency is too tight, it easily causes vomiting and regurgitation. In cases of cough, diarrhea, dysentery, seminal emission, or sliding, if there is pathogenic fire, it must absolutely not be used.)