（柔滑）诸笋解肠胃热毒及化皮里膜外痰
诸笋（专入肠胃）。味甘微寒无毒。按笋虽载品类甚多。如 竹笋（即中母笋。）能治消
渴风热
等症。淡竹笋气味甘寒。能除痰热狂燥。头痛头风。颠仆惊悸等症。桃竹笋有小毒。（出广
中。皮滑而黄。犀绞瘦骨。四寸骨节。可以为席。）能治六畜疮中蛆等症。刺竹笋（时珍曰。
生交广中。丛生。大者围二尺。枝节皆有刺。夷人种以为城。伐竹为弓。根大如车辐。一名
芭竹。）气味甘苦。微有小毒。食之令人落发。酸笋（出粤南。笋大如臂。摘至。用沸汤泡
去
苦
水。投冷井水中浸二三日。取出。缕如丝绳。醋煮可食。好事者提入中州。成罕物云。）气
味苦凉无毒。食之令人止渴解酲。利膈。芦笋气味甘温。能治噎膈烦闷不食等症。然总多食
助冷动气。以甘则气壅。而寒则发人冷症。惟素患有痰疾在于皮里膜外者。得此则愈。如竹
沥同姜。可以治人痰疾之意。他笋其味皆甘。惟苦竹笋则苦。食之可以治人气逆而不作壅。
以苦主于下气故也。况笋初食难化。而脾虚尤甚。（一小儿食干笋三寸许。噎于喉中。壮热
喘粗如惊。服惊药不效。后吐出笋。诸症乃定。其难化也如此。）久食则肠受刮。（时珍曰
。
解。蕲州等处竹笋。气味苦韧食尤不美。（如蕲州丛竹。匡庐扁竹。澧州方竹。岭南 竹
竹月竹之类。）但世猥用竹笋以发痘疮。其害匪轻。笋味多 。最戟人喉。服须先以灰汤煮
过。再煮乃良。或以薄荷数片同煮。亦去 味。惟有冬笋生冬而土不出。阳气未泄。故食则
能通脉利窍。凡吐血衄血血滞不通之症。皆可授服。痘疮不出。取尖同米煮粥食之良。泄泻
者忌。 笋性味亦然。干笋淡片。利水豁痰消肿。
（柔滑）各种竹笋能够清除肠胃中的热毒，并化解位于皮下及膜外的痰湿。
各种竹笋（专门作用于肠胃）。味道甘甜，性质微寒，无毒。据考证，竹笋的品种繁多。例如竹笋（即中母笋），能够治疗消渴、风热等症状。淡竹笋气味甘甜而寒凉，能够消除痰热引起的狂躁、头痛、头风以及跌倒惊悸等症状。桃竹笋带有小毒（产于广东地区，表皮光滑呈黄色，犀牛角般绞瘦的骨头，四寸长的骨节，可以制作成席子），能够治疗六畜疮疡中生蛆等症状。刺竹笋（李时珍说：生长在交州和广州地区，丛生，大的直径达二尺，枝节上都有刺，当地人种植它作为城墙防御，砍伐竹子制作弓箭，根部粗大如车轮辐条，又名芭竹），气味甘苦，微带小毒，食用后会导致脱发。酸笋（产于粤南地区，笋体粗大如手臂，采摘后用沸水浸泡去除苦水，再投入冷井水中浸泡两三天，取出后切得像丝绳一样，用醋煮后可食用，好事者将其带入中原，被视为珍贵物品），气味苦凉，无毒，食用后能止渴、解酒醉、宽利胸膈。芦笋气味甘温，能够治疗噎膈、烦闷、不想进食等症状。然而，总体而言，多吃竹笋会助长寒气、扰动气机，因为甘味容易导致气机壅滞，寒性容易引发冷症。只有那些原本患有皮里膜外痰疾的人，食用竹笋后病情才会好转，这就像竹沥配合生姜可以治疗人体痰疾的道理一样。其他种类的竹笋味道大多甘甜，只有苦竹笋是苦的，食用它可以治疗气逆而不产生壅滞，因为苦味主要具有下气的作用。况且竹笋初次食用难以消化，对于脾虚的人来说尤其严重。（有一个小孩吃了约三寸长的干笋，噎在喉咙里，出现高热、呼吸急促如同惊厥的症状，服用惊厥药物无效，后来将笋吐出，各种症状才安定下来，其难以消化的程度如此。）长期食用则肠道会受到刮擦损伤。（李时珍说：蕲州等地的竹笋，气味苦涩坚韧，食用尤其不好吃。（如蕲州的丛竹笋、匡庐的扁竹笋、澧州的方竹笋、岭南的竹月竹等品种）。但世间广泛使用竹笋来诱发痘疮，其危害不小。竹笋的味道多涩，最易刺激咽喉，服用前必须先用灰水煮沸，再次煮沸才好，或者用几片薄荷同煮，也能去除涩味。唯有冬笋生于冬季而土壤未破土而出，阳气尚未泄露，所以食用能够通脉利窍。凡是吐血、鼻衄、血滞不通等症状，都可以给予服用。痘疮不出，取笋尖与米一起煮粥食用效果良好。泄泻患者忌食。箭笋的性质和味道也是如此。干笋淡片，有利水、豁痰、消肿的功效。
(Ruohua) Various bamboo shoots can clear heat and toxins in the intestines and stomach, and resolve phlegm located subcutaneously and within the membranes.
Various bamboo shoots (specifically enter the Intestine and Stomach meridians). The taste is sweet, nature is slightly cold, and it is non-toxic. According to records, there are many varieties of bamboo shoots. For example, Zhusun (i.e., Zhongmu shoot) can treat conditions such as Xiao Ke (Wasting-Thirst) and Feng Re (Wind-Heat). Danzhusun (Bambusa emeiensis shoot) has a sweet and cold flavor, capable of eliminating Phlegm-Heat-induced mania/restlessness, headache, Toufeng (Head Wind), and symptoms like falling, palpitations, and fright. Taozhusun (Bambusa tulda shoot) carries slight toxicity (produced in Guangdong; skin smooth and yellow; bones twisted like rhinoceros horn, four-cun joints can be made into mats); it can treat conditions such as maggots in sores of livestock. Cizhusun (Bambusa spinosa shoot) (Li Shizhen stated: Grows in Jiaozhou and Guangzhou regions, grows in clumps, large ones have a circumference of two chi, branches and nodes all have thorns, locals plant them as city walls, cut bamboo for bows, roots as thick as chariot spokes, also known as Bazhu). Its flavor is sweet and bitter, slightly toxic; consumption causes hair loss. Suansun (Sour bamboo shoot) (Produced in southern Guangdong; shoots as thick as an arm; after picking, soaked in boiling water to remove bitter juice, then immersed in cold well water for two to three days, taken out and sliced like silk ropes, boiled with vinegar for consumption; enthusiasts brought them to Central Plains, regarded as rare delicacies). Its flavor is bitter and cool, non-toxic; consumption quenches thirst, resolves alcohol intoxication, and benefits the diaphragm. Lususun (Reed shoot) has a sweet and warm flavor, capable of treating Ye Ge (Dysphagia), irritability, and anorexia. However, generally speaking, excessive consumption promotes coldness and disturbs Qi movement; because sweetness leads to Qi stagnation, and coldness induces cold syndromes. Only those who originally suffer from Phlegm disorders located subcutaneously and within the membranes will recover upon consuming this, similar to the principle that Zhu Li (Bamboo Sap) combined with Shengjiang (Fresh Ginger) treats human Phlegm disorders. Other bamboo shoots mostly taste sweet; only Kuzhusun (Bitter bamboo shoot) is bitter. Consumption can treat Qi rebellion without causing stagnation, because bitterness primarily directs Qi downward. Moreover, bamboo shoots are difficult to digest when first eaten, especially for those with Pi Xu (Spleen Deficiency). (A child ate about three cun of dried bamboo shoot, which got stuck in the throat, resulting in high fever and coarse breathing resembling convulsions; taking anti-convulsant medicines was ineffective; later, after vomiting out the shoot, all symptoms settled. Thus, its difficulty in digestion is evident.) Long-term consumption scrapes the intestines. (Li Shizhen stated: Bamboo shoots from Qizhou area have bitter and tough flavors, making them particularly unpalatable to eat. (Such as Congzhu from Qizhou, Bianzhu from Kuanglu, Fangzhu from Lizhou, and Zhuyuezhu from Lingnan.). Yet, the world widely uses bamboo shoots to induce smallpox eruptions, which poses significant harm. Bamboo shoots often possess astringent properties, most irritating to the throat. Before use, they must be boiled in ash water, then boiled again for optimal effect. Alternatively, boiling with a few leaves of Bohe (Mint) can also remove the astringency. Only Dongsun (Winter bamboo shoot), which grows in winter but does not break through the soil, retains its Yang Qi without leakage; thus, consumption can unblock vessels and benefit orifices. It can be administered for conditions such as Tu Xue (Hematemesis), Bi Xue (Epistaxis), and Blood Stasis with obstruction. For smallpox that fails to erupt, taking the tips boiled with rice porridge is beneficial. Patients with Xie Xie (Diarrhea) should avoid it. Jiansun (Arrow bamboo shoot) shares similar nature and flavor. Dried bamboo shoot slices have effects of promoting urination, resolving phlegm, and reducing swelling.