大蒜，味辛，气大温，有毒。入五脏。解毒去秽，除疟辟瘟，消肉消食，止吐止泻。外
治涂
足心，可以止衄。此物亦可救急，但不宜多食，过伤损胃脾之气耳。
古人云∶蒜有百益，其损在目。然而损不止在目也。耗肺气，伤心气，动胃气，消脾气，
伐
肾气，触肝气，发胆气，此人之未知也。但有损而有益，祛寒气，辟臭气，止逆气，解毒瓦斯
，除疟气，消肉气，此则人之所知也。两相较之，损多而益少，未可谓益百而损一也。
橘皮，味辛、苦，气温，沉也，阴中之阳，无毒。陈皮治高，青皮治低，亦以功力大小
不同
也。入少阳三焦、胆腑，又入厥阴肝脏、太阴脾脏。
青皮，消坚辟，消瘟疟滞气，尤胁下郁怒痛甚者须投，却疝疏肝，消食宽胃。橘红名陈
皮，
气味相同，而功用少缓，和中消痰，宽胁利膈，用之补，则佐补以健脾；用之攻，则尚攻以
损肺。宜于补药同行，忌于攻剂共用。倘欲一味出奇，未有不倒戈而自败者也。
或问陈皮留白为补，去白为攻，然乎？此齐东之语也。陈皮与青皮，同为消痰利气之药，
但
青皮味浓于陈皮，不可谓陈皮是补而青皮是泻也。
或问陈皮即橘红也，子何以取陈皮而不取橘红？夫陈皮之妙，全在用白，用白则宽中消，
若
去白而用红，与青皮何异哉，此世所以“留白为补，去白为攻”之误也。其实，留白非补，
和解则有之耳。
或问世人竟尚法制陈皮，不知吾子亦有奇方否？曰∶陈皮制之得法，实可消痰，兼生津
液，
更能顺气以化饮食。市上贸易者非佳，惟姑苏尤胜。然又过于多制，惟取生津，而不能顺气
。余有方更妙，用陈皮一斤，切，不可去白，清水净洗，去其陈秽即取起。用生姜一两，煎
汤
一碗，拌陈皮晒干。又用白芥子一两，煮汤一碗，拌陈皮晒干，饭锅蒸熟，又晒干。又用甘
草、薄荷一两三钱，煎汤，拌陈皮，又晒干，又蒸熟晒干。又用五味子三钱、百合一两，煎
汤二碗，拌匀又蒸晒。又用青盐五钱、白矾二钱，滚水半碗拌匀，又蒸熟晒干。又用人参三
钱，煎汤二碗，拌匀蒸熟晒干。又用麦门冬、橄榄各一两
煎汤，照前晒干，收藏于磁器内。此方含在口中，津液自生，饮食自化，气自平而痰自消，
咳嗽顿除矣。修合时，切忌行经妇人矣。
或问陈皮用之于补中益气汤中，前人虽有发明，然非定论，不识先生之可发其奇否？夫
补中
益
气汤中用陈皮也，实有妙义，非取其能宽中也。气陷至阴，得升麻、柴胡以提之矣。然提出
于至阴之上，而参、 、归、术，未免尽助其阳，而反不能遽受。得陈皮，以分消于其间，
则补不绝补，而气转得益。东垣以益气名汤者，谓陈皮而非谓参、 、归、术也。
大蒜，味道辛辣，性质大热，有毒性。进入五脏。能解毒去秽，治疗疟疾预防瘟疫，消化肉类和食物，止吐止泻。外用涂抹足心，可以止血。此物也可以用于急救，但不宜多吃，因为过量会损伤胃脾之气。
古人说：蒜有一百种益处，其损害在于眼睛。然而损害不仅仅在眼睛。它消耗肺气，损伤心气，扰动胃气，消磨脾气，伐伤肾气，触动肝气，激发胆气，这是人们所不知道的。但只有损而有益的一面，即祛除寒气，辟除臭气，止住逆气，解毒瓦斯，除去疟气，消化肉气，这是人们所知道的。两者相比，损害多于益处，不能说是益多损少（益百损一）。
橘皮，味道辛、苦，气温，质地下沉，属于阴中之阳，无毒。陈皮主治上部病症，青皮主治下部病症，这也是因为功力大小不同所致。进入少阳三焦、胆腑，又进入厥阴肝脏、太阴脾脏。
青皮，能消散坚积辟除邪气，消除瘟疟滞气，特别是胁下因郁怒导致的剧烈疼痛必须使用，能治疗疝气疏解肝气，消食宽胃。橘红名为陈皮，气味相同，但功用较为缓和，能调和脾胃消除痰饮，宽胸利膈，如果用于补益，则辅助补药以健脾；如果用于攻邪，则尚且攻邪以损肺。适宜与补药同用，忌与攻剂共用。如果想单凭一味药出奇制胜，没有不失败自败的。
有人问：陈皮留白为补，去白为攻，是这样吗？这是荒诞无稽之谈。陈皮与青皮，同为消痰利气的药物，只是青皮的味道比陈皮浓烈，不能说陈皮是补而青皮是泻。
有人问：陈皮就是橘红吗，先生为什么取陈皮而不取橘红？陈皮的妙处，全在于使用白皮，使用白皮就能宽中消食，如果去掉白皮只用红皮，与青皮有什么不同呢？这就是世人误以为“留白为补，去白为攻”的原因。其实，留白并非补益，只是具有和解的作用罢了。
有人问：世人竟然崇尚法制陈皮，不知道先生是否有奇方吗？回答说：陈皮制作得法，确实可以消痰，兼能生津液，更能顺气以化饮食。市场上买卖的不是佳品，只有苏州的最好。但又过于多制，只取生津，而不能顺气。我有更妙的方子，用陈皮一斤，切片，不可去白，用清水洗净，去除陈旧污秽后即取出。用生姜一两，煎汤一碗，拌陈皮晒干。又用白芥子一两，煮汤一碗，拌陈皮晒干，饭锅蒸熟，再晒干。又用甘草、薄荷一两三钱，煎汤，拌陈皮，再晒干，再蒸熟晒干。又用五味子三钱、百合一两，煎汤二碗，拌匀再蒸晒。又用青盐五钱、白矾二钱，滚水半碗拌匀，再蒸熟晒干。又用人参三钱，煎汤二碗，拌匀蒸熟晒干。又用麦门冬、橄榄各一两煎汤，照前法晒干，收藏于磁器内。此方含在口中，津液自然产生，饮食自然消化，气自然平和而痰自然消除，咳嗽立刻除去了。调制时，切忌让行经的妇女接触。
有人问：陈皮用在补中益气汤中，前人虽有发明，但不是定论，不知先生能否揭示其中的奥妙？夫补中益气汤中使用陈皮，实在有妙义，不是取其能宽中。气陷至阴，得到升麻、柴胡来提举了。然而提出于至阴之上，而人参、黄芪、当归、白术，未免尽助其阳，反而不能立即承受。得到陈皮，在其中分消，则补不绝补，而气转得益。东垣以益气命名此汤，是指陈皮而言，而非指人参、黄芪、当归、白术。
Garlic, with a pungent flavor and great warmth in nature, is toxic. It enters the five zang organs. It detoxifies and removes filth, treats malaria, wards off plagues, digests meat and food, stops vomiting and diarrhea. Applied externally to the soles of the feet, it can stop epistaxis (nosebleed). This substance can also be used for emergency rescue, but should not be consumed in excess, as overconsumption damages the qi of the stomach and spleen.
The ancients said: "Garlic has a hundred benefits, but its harm lies in the eyes." However, the harm is not limited to the eyes. It depletes lung qi, damages heart qi, disturbs stomach qi, consumes spleen qi, attacks kidney qi, stirs liver qi, and excites gallbladder qi; this is unknown to people. But there are beneficial aspects amidst the harms: dispelling cold qi, warding off foul odors, stopping rebellious qi, detoxifying noxious vapors, eliminating malaria qi, and digesting meat qi; these are known to people. Comparing the two, the harms outweigh the benefits; one cannot claim that there are a hundred benefits for every one harm.
Dried tangerine peel (Chenpi), with a pungent and bitter flavor and warm nature, sinks in action, belonging to yang within yin, and is non-toxic. Chenpi treats disorders in the upper body, while Qingpi (green tangerine peel) treats disorders in the lower body, due to differences in their efficacy magnitude. It enters the Shaoyang Sanjiao (Triple Burner) and Gallbladder fu organs, and also the Jueyin Liver and Taiyin Spleen organs.
Qingpi dissipates hardness and expels pathogens, eliminates stagnation from epidemic fevers and malaria, and is especially indicated for severe pain in the hypochondrium caused by depression and anger. It treats hernia, soothes the liver, aids digestion, and relaxes the stomach. Ju Hong (tangerine red peel) is named Chenpi, sharing the same flavor and aroma, but its effects are milder. It harmonizes the middle jiao and transforms phlegm, expands the chest and benefits the diaphragm. When used for tonification, it assists tonic herbs to strengthen the spleen; when used for purging, it still acts to damage the lungs. It is suitable for use alongside tonic prescriptions but contraindicated in combination with purgative formulas. If one attempts to achieve extraordinary results using a single herb, failure is inevitable.
One asks: "Is it true that Chenpi with the white pith retained is for tonification, and without the white pith is for purging?" This is absurd talk. Both Chenpi and Qingpi are herbs that transform phlegm and regulate qi; only Qingpi has a stronger flavor than Chenpi. One cannot say Chenpi is for tonification and Qingpi is for purging.
One asks: "Is Chenpi the same as Ju Hong? Why do you prefer Chenpi over Ju Hong?" The subtlety of Chenpi lies entirely in the use of the white pith. Using the white pith expands the middle jiao and aids digestion. If the white pith is removed and only the red peel is used, what difference is there from Qingpi? This is why the world errs in believing "retaining the white pith is for tonification, removing it is for purging." In reality, retaining the white pith is not for tonification, but rather possesses harmonizing properties.
One asks: "People nowadays highly value processed Chenpi. Do you have any miraculous formula?" I reply: "If processed correctly, Chenpi indeed transforms phlegm, generates fluids, and regulates qi to aid digestion. Merchandise on the market is not excellent; those from Suzhou are superior. However, excessive processing focuses only on generating fluids but fails to regulate qi. I have an even better formula: Take one jin (approx. 500g) of Chenpi, slice it, do not remove the white pith, wash thoroughly with clear water to remove old impurities, and set aside. Use one liang (approx. 30g) of fresh ginger, decoct in water to make one bowl of soup, mix with Chenpi, and sun-dry. Then use one liang of white mustard seed (Baijiezi), boil in water to make one bowl of soup, mix with Chenpi, sun-dry, steam in a rice cooker until cooked, then sun-dry again. Then use one liang and three qian (approx. 48g) each of Licorice (Gancao) and Mint (Bohe), decoct in water, mix with Chenpi, sun-dry, steam until cooked, then sun-dry again. Then use three qian (approx. 11g) of Schisandra (Wuweizi) and one liang of Lily Bulb (Baihe), decoct in two bowls of water, mix well, steam, and dry. Then use five qian (approx. 18g) of green salt and two qian (approx. 7g) of alum, mix with half a bowl of boiling water, steam until cooked, then sun-dry. Then use three qian of Ginseng (Renshen), decoct in two bowls of water, mix well, steam, and dry. Then use one liang each of Ophiopogon (Maidong) and Olive (Ganlan), decoct in water, sun-dry as before, and store in porcelain vessels. Hold this preparation in the mouth, and fluids will naturally generate, food will digest naturally, qi will calm, and phlegm will disappear; coughs will be instantly cured. During preparation, strictly avoid contact with menstruating women."
One asks: "The use of Chenpi in Buzhong Yiqi Tang (Tonify the Middle and Augment the Qi Decoction) has been explained by predecessors, but it is not a definitive conclusion. Can you reveal its deeper meaning?" The use of Chenpi in Buzhong Yiqi Tang holds profound significance, not merely for expanding the middle jiao. When qi sinks to the lowest yin level, Shengma (Cimicifugae Rhizoma) and Chaihu (Bupleuri Radix) lift it. However, after lifting it from the lowest yin, Renshen (Ginseng), Huangqi (Astragali Radix), Danggui (Angelicae Sinensis Radix), and Baizhu (Atractylodis Macrocephalae Rhizoma) may overly assist yang, making it difficult for the body to immediately accept them. Chenpi helps distribute and resolve this accumulation in between, ensuring that tonification does not lead to stagnation, thereby allowing qi to benefit more effectively. Dongyuan named this decoction 'Yiqi' (Augmenting Qi) referring specifically to the role of Chenpi, rather than just Renshen, Huangqi, Danggui, and Baizhu.