【气味】
辛温有毒。（采得以新水洗刮去皮毛。用铜刀切如豆许大。稀布袋盛贮。投乌豆水
中浸一宿。取出用酒拌湿蒸之。从巳至亥。曝干出毒。庶无妨损。忌铁器及牛乳。）
【主治】
开胃消食下气。益房事不倦。补三焦命门之火。阳弱精寒。禀赋素怯者宜之。
（采深山重大者佳。以竹刀刮去粗皮。米泔水浸一夜。切片。用黑料豆以水泡过。砂
锅内铺豆一层。首乌一层。层层铺尽。蒸之豆熟取出。去豆晒干。如此九次乃用。）
【气味】
苦涩微温无毒。足厥阴少阴药也。
【主治】
益血气。黑髭发。悦颜色。久服长筋骨。益精髓。延年不老。白者入气分。赤者入
血分。凡肾主闭藏。肝主疏泄。此物气温味苦涩。苦补肾。温补肝。能收敛精气。所以能养
血益肝。固精益肾。不寒不燥。为滋补良药。久服令人有子。
忌（诸血 无鳞鱼 萝卜 地黄 葱 蒜 铁器）
【气味】
辛温无毒。
【主治】
肺气喘急。除寒温中。益五脏。破症结。消膈宽肠。发散风气。与叶同功。亦不宜
过服。
【气味】
苦寒无毒。阴中之阴也。
【主治】
伤寒头痛。懊 不眠。烦躁满闷。虚劳喘吸。下气调中。兼时疾瘟毒。发 呕逆。
盖豆性平。作豉则温。故能升能散。得葱而发汗。得盐而能吐。得酒而治风。得薤而治痢。
得蒜而止血。炒熟又能止汗也。
【气味】
辛，温，有毒。（采收时需用新水清洗并刮去表皮和绒毛。用铜刀切成如豆粒大小的块状。装入稀布袋中储存。投入黑豆水中浸泡一夜。取出后用酒拌湿进行蒸制。从巳时到亥时（约6小时）。晒干以去除毒性，这样就不会造成损害。忌用铁器及牛乳。）
【主治】
开胃消食，下气。增强性功能而不疲倦。补益三焦与命门之火。对于阳气虚弱、精液寒冷、先天体质素来怯弱者适宜服用。
（采挖深山中大个的为佳。用竹刀刮去粗皮。用米泔水浸泡一夜。切片。用黑料豆用水泡过，在砂锅内铺一层豆，再铺一层首乌，层层铺尽。蒸至豆熟后取出，去掉豆子晒干。如此重复九次后方可使用。）
【气味】
苦、涩，微温，无毒。是足厥阴肝经和足少阴肾经的药物。
【主治】
补益气血。使胡须头发变黑。使面色红润悦目。长期服用能强健筋骨，补益精髓，延年益寿不老。白色的入气分，红色的入血分。大凡肾脏主闭藏，肝脏主疏泄。此物气温味苦涩，苦味补肾，温性补肝，能够收敛精气，所以能养血益肝，固精益肾。不寒不燥，是滋补良药。长期服用能使人有子嗣。
【气味】
辛，温，无毒。
【主治】
肺气喘急。驱除寒邪，温暖中焦。补益五脏。破除症结。消除膈部胀满，宽舒肠道。发散风气。功效与叶相同，也不宜过量服用。
【气味】
苦，寒，无毒。属于阴中之阴。
【主治】
伤寒引起的头痛。心中烦闷懊恼，失眠。烦躁胸闷。虚劳导致的喘息吸气困难。下气调和中焦。兼治时行疾病和瘟毒。发热呕吐逆乱。大概是因为豆的性质平和，制成豉后变为温性，所以能够升散。遇到葱能发汗，遇到盐能催吐，遇到酒能治风，遇到薤能治痢疾，遇到蒜能止血。炒熟后又能止汗。
[Flavor and Nature]
Acrid, warm, toxic. (Upon harvesting, wash with fresh water and scrape off the skin and hairs. Cut into pieces the size of beans using a copper knife. Store in a thin cloth bag. Soak overnight in black soybean water. Take out, mix with wine until moist, and steam. Process from Si hour to Hai hour (approximately 6 hours). Dry in the sun to remove toxicity, thus preventing harm. Avoid iron vessels and cow's milk.)
[Indications]
Opens the stomach, aids digestion, directs qi downward. Enhances sexual function without fatigue. Tonifies the fire of the Sanjiao (Triple Burner) and Mingmen (Gate of Life). Suitable for those with weak yang, cold essence, and constitutionally frail since birth.
(Those harvested from deep mountains that are large and heavy are superior. Scrape off the coarse skin with a bamboo knife. Soak overnight in rice washing water. Slice. Soak black Feidou (Black Soybean) in water. Line a clay pot with a layer of beans, then a layer of He Shou Wu (Polygoni Multiflori Radix), repeating layers until full. Steam until the beans are cooked, take out, remove beans, and dry in the sun. Repeat this process nine times before use.)
[Flavor and Nature]
Bitter, astringent, slightly warm, non-toxic. It is a herb entering the Foot Jueyin Liver Channel and Foot Shaoyin Kidney Channel.
[Indications]
Tonifies blood and qi. Darkens beard and hair. Improves complexion. Long-term use strengthens sinews and bones, tonifies marrow and essence, and prolongs life, preventing aging. White varieties enter the Qi aspect; red varieties enter the Blood aspect. Generally, the Kidney governs storage and conservation, while the Liver governs free flow and discharge. This herb has a warm nature and bitter/astringent flavor. Bitterness tonifies the Kidney, and warmth tonifies the Liver. It can consolidate and preserve essence and qi; therefore, it nourishes blood and benefits the Liver, secures essence and tonifies the Kidney. It is neither cold nor drying, making it an excellent tonic. Long-term use facilitates fertility.
Contraindications: Various bleeding disorders, scaleless fish, radish, Rehmanniae Radix (Di Huang), scallion, garlic, iron vessels.
[Flavor and Nature]
Acrid, warm, non-toxic.
[Indications]
Lung asthma and急促 breathing (shortness of breath). Expels cold, warms the Middle Jiao. Tonifies the Five Zang Organs. Breaks up masses and accumulations. Relieves chest fullness and expands the intestines. Disperses wind qi. Its efficacy is similar to the leaves, but it should not be taken in excess.
[Flavor and Nature]
Bitter, cold, non-toxic. It belongs to Yin within Yin.
[Indications]
Headache due to Shanghan (Cold Damage). Restlessness and insomnia (Ao Nu). Irritability, chest fullness, and oppression. Asthmatic panting due to deficiency exhaustion. Directs qi downward and harmonizes the Middle Jiao. Also treats epidemic diseases and pestilential toxins. Fever with vomiting and reflux. Generally, because the nature of the bean is neutral, when processed into Dou Chi (Fermented Soybean), it becomes warm. Thus, it can ascend and disperse. With scallion, it induces sweating; with salt, it induces vomiting; with wine, it treats wind; with Allium macrostemon (Xie), it treats dysentery; with garlic, it stops bleeding. When stir-fried until cooked, it can also stop sweating.