（四十三种 附五种）
壳
陈定九荔枝谱∶有奇荔，能治病，经兵燹后，亦仅有存者，今录之于佐以备用。
粤语∶南方离火之所出，荔枝得离火多故一名离枝，亦曰丽枝。丽，离也。文从两日，
天地
之数，水一而火二，故丽从两日。日为五行之华，月为六气之精，日丽乎支，犹之乎日出于
扶桑也。丽枝乃震木之大者，震木以扶桑为宗子，而丽支其支子，故曰丽支。日出于离，离
尽午中，故丽支以夏至熟。离为坤之中，其色黄，故曰黄离。丽支之核，外赤内黄，则黄离
之美也。坤之中其味甘，故曰甘节。丽支之肉少酸多甘，则甘节之吉也。荔枝以腊而萼，以
春而华，夏至而翕然，子赤，生于木而成于火也。皮红肉白，而核复纯丹，火包其外，复孕
其中也。肉白为金，金为内外火所炼，故味醇和而甘。其液乃金水之精，甘又属土，备五行
之粹美，而以火为主者也。粤以火德王，凡花多朱色，皆火花；实多朱实，皆火实，太阳烈
气之所结。火实之属凡百种，而荔枝为长，火为母，荔枝则火之长子也。荔枝多食，未尝伤
人，饮蜜一杯即解。或以青盐调白火酒饮，或饮荔枝酒过醉，则以荔枝壳浸水饮之。又荔枝
多露，有过食者味爽，就树间先吸其露，次咽其香，使氤氲若醉，五内清凉，则可以消肺气
，滋真阴，却老还童。 荔枝岁初而蕾，二月而花发，发时多电则花落实小，多雨则花腐，
少雨则花液相胶而不实。估计者，视其花以知其实多少而判之。藏荔枝法∶就树摘完好者，
留蒂寸许蜡封之，乃翦去蒂，以蜡封翦口，以蜜水满浸，经数月，味色不变。
保和枝 产泉郡北陈岩石莲花峰，实大色黄，可消胸膈烦闷，调逆气，导营卫。其核烧
灰酒
回春果 产漳郡康仙祠，叶大如掌，色翠，与众荔殊。其实味苦涩酸辣，不可口，采以
浸酒
神，叶亦然（以上闽产）。
紫玉环 产四川泸州，曝干，啖一枚，可去瘴疠，即早行大雾中，岚气不得侵也。以上
川产
玉露霜 产广东新会崖门山，白壳丹肉，不摘，经冬不落，其味甘酸，啖之止嗽，降肺
火，
妃子笑 产佛山。色如琥珀，大如鹅卵，核小如豆，浆滑如乳，啖之能除口气，使齿牙
经宿犹香。
牟尼光 产潮州大浦山中，味如乳，饮之功同参岭（以上广东产）。
墨荔 产广西平乐万山中，皮肉俱黑如墨，味臭而苦辣，不可啖；或曰，出贺县山中；
或曰，荔浦、修仁二邑山中
多有之，味臭，有大毒。误食之，必心腐肠烂而死。
按∶荔枝名品最多，有绿皮者、绿核者，有黄皮者、白皮者，三月、四月、七月熟者，
然其性大约相同，惟此数品，
治疗各异，故类及之。
壳 痘出无浆，心不爽快，以荔枝壳煎汤饮（不药良方 王圣俞云∶荔壳能理血透发分
标，凡一切疹 不能透达，
痘出模糊一片者，非此不能解表成浆）。
血崩 同寿录∶用荔枝壳烧灰存性研末，好酒空心调服，每服二钱，轻者一服即止；至
重者，三服愈。
（第四十三种，附五种）
壳
陈定九在《荔枝谱》中记载：有一种奇特的荔枝，能够治疗疾病，经历战乱后，仅存少许，现记录在此以供备用。
粤语解释：南方属离火之地，荔枝得离火之气较多，所以又名“离枝”，也写作“丽枝”。“丽”即“离”的意思。“文”字由两个“日”组成，对应天地之数，水为一，火为二，所以“丽”字从两个“日”。太阳是五行的精华，月亮是六气的精灵，太阳依附于枝条，就像太阳从扶桑树升起一样。“丽枝”是震木中的大树，震木以扶桑为宗主，而丽枝是其分支，所以称为“丽支”。太阳从离方升起，离卦尽于午时正中，所以丽枝在夏至成熟。离卦位于坤卦之中，其色黄，所以称为“黄离”。丽枝的果核，外红内黄，这是“黄离”的美好体现。坤卦之中味甘，所以称为“甘节”。丽枝的果肉少酸多甘，这是“甘节”的吉祥之兆。荔枝在腊月结蕾，春天开花，夏至时果实成熟变红，生于木而成于火。果皮红、果肉白，而果核纯红，火包裹在外，又在内部孕育。果肉白属金，金被内外的火所炼化，所以味道醇厚平和且甘甜。其汁液是金水的精华，甘味又属土，具备五行之精粹美好，而以火为主。广东以火德旺盛，凡花朵多为朱红色，都是火花；果实多为朱红色，都是火实，是太阳烈气凝结而成。属于火实的有一百多种，而荔枝为首，火为母，荔枝则是火的长子。荔枝多吃并不伤人，喝一杯蜂蜜水即可解之。或者用青盐调和白烧酒饮用，如果喝荔枝酒醉倒，就用荔枝壳浸泡的水饮用。另外，荔枝上积聚的露水，如果有吃荔枝过量的人，在天亮时，先在树间吸入露水，然后咽下香气，使身体如醉酒般朦胧，五脏清凉，这样可以消除肺气，滋养真阴，抗衰老返老还童。荔枝年初长蕾，二月开花，开花时若多雷电则花谢果小，多雨则花腐烂，少雨则花液粘连而不结实。估产者，通过观察花期来推断果实多少并做出判断。贮藏荔枝的方法：在树上摘取完好的荔枝，保留约一寸长的蒂，用蜡封住，然后剪去蒂头，用蜡封住剪口，放入蜜水中完全浸没，经过几个月，味道和颜色都不变。
保和枝 产于泉州府北部的陈岩石莲花峰，果实大、颜色黄，可以消除胸膈烦闷，调理逆气，引导营卫运行。其果核烧成灰后用酒送服。
回春果 产于漳州府康仙祠，叶子大如手掌，颜色翠绿，与众多的荔枝不同。其实味道苦涩酸辣，不可直接食用，采摘后用来泡酒。
神，叶亦然（以上均为福建产地）。
紫玉环 产于四川泸州，晒干后食用一枚，可以去除瘴疠之气，即使在大雾中早起行走，岚气也不能侵袭。以上为四川产地。
玉露霜 产于广东新会崖门山，白壳红肉，不采摘，经过冬天也不掉落，味道甘酸，食用它可以止咳，降肺火。
妃子笑 产于佛山。颜色如琥珀，大小如鹅卵，核小如豆，浆液滑润如乳，食用它可以去除口臭，使牙齿隔夜依然芳香。
牟尼光 产于潮州大浦山中，味道如乳汁，饮用的功效同参岭（以上均为广东产地）。
墨荔 产于广西平乐万山中，皮肉都黑如墨，味道臭且苦辣，不可食用；有人说产于贺县山中；也有人说产于荔浦、修仁两县山中，味道臭，有大毒。误食必致心腐肠烂而死。
按语：荔枝名品最多，有绿皮的、绿核的，有黄皮的、白皮的，三月、四月、七月成熟的，然而它们的性质大致相同，只有这几种植物，治疗方法各异，所以分类记述于此。
壳 痘疮发出但没有脓浆，心中不爽快，用荔枝壳煎汤饮用（《不药良方》王圣俞说：荔枝壳能理血透发分标，凡是所有疹子不能透达，痘疮发出模糊一片的，不用此药不能解表成浆）。
(Forty-third species, with five appended)
Shell
Chen Dingjiu recorded in *Litchi Pu* (Catalogue of Litchi): There is a peculiar litchi that can treat diseases. After the ravages of war, only a few remain. It is recorded here for reference.
Cantonese explanation: The south belongs to the Li Fire trigram. Litchi absorbs much of the Li Fire energy, hence it is also named "Li Zhi" (Departing Branch), or written as "Li Zhi" (Beautiful Branch). "Li" means "Depart". The character "Wen" consists of two "Ri" (Sun)s, corresponding to the numbers of Heaven and Earth: Water is one, Fire is two; thus "Li" comprises two Suns. The Sun is the essence of the Five Elements, and the Moon is the spirit of the Six Qi. The Sun adheres to the branch, just as the Sun rises from Fusang. "Li Zhi" is a large tree of Zhen Wood. Zhen Wood takes Fusang as its patriarch, while Li Zhi is its collateral branch, hence called "Li Zhi". The Sun rises from Li, and Li reaches its peak at noon, so Li Zhi ripens at the Summer Solstice. Li is within Kun, its color is yellow, hence called "Huang Li" (Yellow Departure). The kernel of Li Zhi is red outside and yellow inside, which is the beauty of "Huang Li". The center of Kun has a sweet taste, hence called "Gan Jie" (Sweet Node). The flesh of Li Zhi is slightly sour and mostly sweet, which is the auspiciousness of "Gan Jie". Litchi buds in the twelfth lunar month, flowers in spring, and ripens suddenly at the Summer Solstice, turning red. It originates from Wood and completes in Fire. The skin is red, the flesh white, and the kernel pure cinnabar red. Fire wraps the outside and nurtures the inside. White flesh corresponds to Metal. Metal refined by internal and external fire yields a mellow, harmonious, and sweet taste. Its juice is the essence of Metal and Water. Sweetness corresponds to Earth. It possesses the quintessence of the Five Elements, with Fire as the master. Guangdong thrives on Fire Virtue. Most flowers are vermilion, being Fire Flowers; most fruits are vermilion, being Fire Fruits, condensed from the fierce Qi of the Great Yang. Among the hundred kinds of Fire Fruits, Litchi is the leader. Fire is the mother, and Litchi is the eldest son of Fire. Excessive consumption of Litchi does not harm people; drinking a cup of honey water resolves it. Alternatively, drink green salt mixed with white distilled liquor. If intoxicated by Litchi wine, drink water infused with Litchi shells. Additionally, dew accumulated on Litchi trees: if one has overeaten Litchi, at dawn, inhale the dew among the trees first, then swallow the fragrance, inducing a misty, drunken state where the five viscera feel cool. This can dissipate Lung Qi, nourish True Yin, reverse aging, and restore youth. Litchi buds early in the year, flowers bloom in February. If there are many thunderstorms during flowering, flowers fall and fruits are small; if rainy, flowers rot; if dry, flower juices stick together and do not set fruit. Estimators judge the quantity of fruit by observing the flowers. Method for storing Litchi: Pick intact ones from the tree, leave about one cun of the pedicel, seal with wax. Then cut off the pedicel, seal the cut with wax, and submerge completely in honey water. After several months, the taste and color remain unchanged.
Baohe Branch: Produced in Chenyan Rock Lotus Peak, north of Quanzhou Prefecture. Fruits are large and yellow. Can eliminate chest and diaphragm oppression, regulate rebellious Qi, and guide Ying and Wei circulation. Its kernel, burned to ash, is taken with wine.
Huichun Fruit: Produced in Kangxian Shrine, Zhangzhou Prefecture. Leaves are palm-sized and emerald green, distinct from common Litchis. The fruit tastes bitter, astringent, sour, and spicy, unfit for direct consumption. Picked for infusing in wine.
Shen [Leaf], leaves are similar (Above produced in Fujian).
Ziyuhuan: Produced in Luzhou, Sichuan. Dried, eating one piece can dispel miasma and pestilence, preventing invasion of mountain mist even when walking early in heavy fog. Above produced in Sichuan.
Yulushuang: Produced in Yamen Mountain, Xinhui, Guangdong. White shell, red flesh. Does not fall even after winter if not picked. Taste is sweet and sour. Eating it stops coughing and descends Lung Fire.
Feizixiao: Produced in Foshan. Color like amber, size like a goose egg, pit small like a bean, juice smooth like milk. Eating it removes bad breath, keeping teeth fragrant overnight.
Mouniguang: Produced in Dapu Mountain, Chaozhou. Taste like milk, drinking it has effects equivalent to Shennong Lingzhi (Above produced in Guangdong).
Mo Li (Black Litchi): Produced in Wan Mountains, Pingle, Guangxi. Skin and flesh are black as ink. Smells foul, tastes bitter and spicy, inedible. Some say it grows in Hexian mountains; others say in Lipu and Xiuren counties. It smells foul and is highly toxic. Accidental ingestion causes heart decay and intestinal rot leading to death.
Note: There are many famous varieties of Litchi, including green-skinned, green-pitted, yellow-skinned, and white-skinned, ripening in March, April, and July. However, their nature is generally the same. Only these few varieties have different therapeutic applications, so they are classified here.
Shell: For chickenpox that erupts without pus and feels uncomfortable internally, decoct Litchi shells in water and drink (from *Bu Yao Liang Fang*, Wang Shengyu stated: Litchi shell can regulate blood and promote eruption. For all rashes that cannot penetrate, or chickenpox that appears blurred and indistinct, this herb is necessary to release the exterior and form pus).
Metrorrhagia: Recorded in *Tong Shou Lu*: Burn Litchi shells to ash, preserving their nature, grind into powder. Mix with good wine and take on an empty stomach. Dosage: two qian per administration. Mild cases stop after one dose; severe cases cure after three doses.