缓中补虚。脾赖甘温而建立。养金治咳。肺承泽润以滋培。行瘀止衄必熬焦。化哽除
痰宜噙化。（饴糖用糯米麦芽作成。味甘性温。缓中补虚。润肺止渴。是其所长。然多食助
湿热。伤肾气。生虫损齿。每每有之。故凡物有利必有弊也。）
\r黑豆\pq106.bmp\r
活血宣风。色黑形腰归肾部。益阴利水。除烦解毒性甘平。（黑豆味甘性平。肾之谷
也。陈藏器曰。黑大豆生用性平。炒食则热。煮食则寒。作豉则冷。亦物性之异也。考其性
能入肾。则益阴利水是其本功。阴血足则行而不滞。故风可除也。至于解毒之功。亦古今方
书中所尚耳。）
性味则甘苦微温。两行肺胃。主治凡风寒时疫。专赖宣疏。能发汗以解肌。可吐邪而
化腐。（豆豉用黑豆蒸熏而成。虽诸家本草言性寒者多。然既经蒸熏。则味甘者变苦。其性
岂有寒冷之理。入肺胃。行上焦。有宜发升散之力。故凡一切时温温疟等证。内有伏邪表里
不解者。均可用之。所谓在表者汗而发之。在上者因而越之。须知豆豉能化胸中陈腐之气。
则解表宣里之力。自可知矣。）
甘平解毒宣风湿。筋脉舒挛逐水邪。（豆卷即黑豆浸水中生芽者也。其性味功用。与
黑豆大同。然其浸水生芽。则有生发之气。故亦能解表。黑豆本入肾。肾者主水。再以水浸
生芽。宜乎治上下表里水湿之邪。无遗蕴矣。至于宣风解毒。乃豆之本性。能舒筋者。亦因
水湿所困耳。）
（饴糖）能缓急止痛、补益虚损。脾脏依赖甘温之性来建立功能。滋养肺金以治疗咳嗽，肺部承接润泽之气得以滋培。（饴糖必须熬焦才能行瘀止血，噙化服用则能化解咽喉异物感并去除痰浊。）饴糖是用糯米和麦芽制作而成的。它味甘、性温，缓中补虚、润肺止渴是它的长处。然而，多吃会助长湿热，损伤肾气，生虫损齿，这种情况经常发生。所以凡是事物都有利必有弊。
黑豆：活血祛风，其色黑、形状像肾脏，故归入肾经；益阴利水，消除烦躁、解毒，药性甘平。（黑豆味甘、性平，是肾之谷。陈藏器说：黑大豆生用性平，炒食则热，煮食则寒，制成豆豉则冷，这也是物性不同的表现。考察其性能入肾，那么益阴利水是它的根本功效。阴血充足则运行不滞，所以风邪可除。至于解毒的功效，也是古今方书中所推崇的。）
豆豉：性味甘苦、微温，主要作用于肺、胃两经。主治风寒及流行疫病，专门依靠宣散疏解之力。它能发汗以解除肌表之邪，可催吐以排出病邪并化解腐败之物。（豆豉是用黑豆蒸熏而成的。虽然各家本草多言其性寒，但既然经过蒸熏，味道由甘变苦，其性质怎么会有寒冷的道理呢？它入肺胃，行上焦，具有升散之力。所以凡是一切时行温热、温疟等证，内有伏邪、表里不解者，都可以使用。这就是所谓“在表者汗而发之，在上者因而越之”。须知豆豉能化解胸中陈腐之气，那么它解表宣里的力量自然可知了。）
豆卷：味甘平，能解毒、宣散风湿，舒缓筋脉拘挛，驱逐水湿邪气。（豆卷就是黑豆浸泡在水中发芽而成的。它的性味功用与黑豆大致相同。然而因为它浸水生芽，便有了生发之气，所以也能解表。黑豆本入肾，肾主水，再用水浸泡使其发芽，适宜治疗上下表里水湿之邪，无所遗漏。至于宣风解毒，乃是豆的本性；能舒缓筋脉，也是因为被水湿所困的缘故。）
(Remaltose): [It] can relieve urgency and tonify deficiency. The Spleen relies on sweet and warm properties to establish its function. It nourishes Metal (Lung) to treat cough; the Lung receives moistening and lubrication for nourishment and cultivation. (To promote blood circulation and stop epistaxis, it must be charred; to dissolve phlegm and remove throat obstruction, it should be held in the mouth to melt.) Remaltose is made from glutinous rice and malt. Its flavor is sweet, nature is warm. Relieving urgency and tonifying deficiency, moistening the Lung and stopping thirst are its strengths. However, excessive consumption aids damp-heat, damages Kidney Qi, causes worms, and damages teeth, which happens frequently. Therefore, everything has both advantages and disadvantages.
Black Soybean: Invigorates blood and disperses wind. Its color is black and shape resembles the kidney, thus entering the Kidney channel. Benefits Yin and promotes urination. Eliminates irritability and detoxifies; nature is sweet and neutral. (Black soybean's flavor is sweet, nature is neutral; it is the grain of the Kidney. Chen Cangqi said: Black soybeans used raw have a neutral nature; roasted they become hot; boiled they become cold; made into fermented beans they become cold. This is also due to the differences in material properties. Examining its ability to enter the Kidney, benefiting Yin and promoting urination is its fundamental function. When Yin-blood is sufficient, movement is not stagnant, thus wind can be eliminated. As for the function of detoxification, it is also highly valued in ancient and modern formularies.)
Fermented Soybean (Douchi): Nature and flavor are sweet and bitter, slightly warm. Acts on the Lung and Stomach channels. Mainly treats wind-cold and epidemic febrile diseases, relying specifically on dispersing and venting. It can induce sweating to release the muscle layer, and can induce vomiting to expel pathogens and transform putrefaction. (Douchi is made by steaming and smoking black soybeans. Although most materia medica state its nature is cold, since it has been steamed and smoked, its flavor changes from sweet to bitter, so how could its nature be cold? It enters the Lung and Stomach, travels through the Upper Jiao, and possesses ascending and dispersing power. Therefore, for all types of seasonal warm diseases, warm malaria, etc., where latent pathogens exist and exterior-interior stagnation persists, it can be used. This is what is meant by "those on the exterior are released by sweating, those above are expelled by emesis." One must know that Douchi can transform stale and putrid Qi in the chest, thus its power to release the exterior and vent the interior is self-evident.)
Soybean Sprout (Doujuan): Flavor is sweet and neutral. Detoxifies, disperses wind-dampness, relaxes sinews and relieves spasms, drives out water-dampness pathogens. (Doujuan is produced by soaking black soybeans in water until they sprout. Its nature, flavor, and functions are largely similar to black soybeans. However, because it sprouts after soaking in water, it possesses a generating and ascending Qi, thus it can also release the exterior. Black soybeans originally enter the Kidney; the Kidney governs water. By soaking in water to make them sprout, it is suitable for treating water-dampness pathogens in the upper/lower and exterior/interior without omission. As for dispersing wind and detoxifying, this is the inherent nature of beans; the ability to relax sinews is also due to being constrained by water-dampness.)