（夷果类三十一种）
（宋《开宝》）
【释名】离枝（《纲目》）、丹荔。
颂曰∶按∶朱应《扶南记》云∶此木结实时，枝弱而蒂牢，不可摘取，必以刀斧
取其枝，故以为名。 （音利）与 同。
时珍曰∶司马相如《上林赋》作离支。按∶白居易云∶若离本枝，一日色变，三日味变
。则离支之名，又或取此义也。
【集解】颂曰∶荔枝生岭南及巴中。今闽之泉、福、漳州、兴化军，蜀之嘉、蜀、渝、
涪州，及二广州郡皆有之。其品以闽中为第一，蜀川次之，岭南为下。其木高二、三丈，自
径尺至于合抱，类桂木、冬青之属。绿叶蓬蓬然，四时荣茂不凋。其木性至坚劲，土人取其
根，作阮咸槽及弹棋局。其花青白，状若冠之蕤绥。其子喜双实，状如初生松球。壳有皱纹
如罗，初青渐红。肉色淡白如肪玉，味甘而多汁。夏至将中，则子翕然俱赤，乃可食也。大
树下子至百斛，五、六月盛熟时，彼方皆燕会其下以赏之，极量取啖，虽多亦不伤人，稍过
则饮蜜浆便解。荔枝始传于汉世，初惟出岭南，后出蜀中。故左思《蜀都赋》云∶旁挺龙目
，侧生荔枝。唐白居易《图序》论之详矣。今闽中四郡所出特奇，蔡襄《谱》其种类至三十
余品，肌肉甚浓，甘香莹白，非广、蜀之比也。福唐岁贡白曝荔枝、蜜煎荔枝肉，俱为上方
珍果。白曝须嘉实乃堪，其市货者，多用杂色荔枝入盐、梅曝成，皮色深红，味亦少酸，殊
失本真。经曝则可经岁，商贩流布，遍及华夏，味犹不歇，百果之盛，皆不及此。又有焦核
荔枝，核如鸡舌香，味更甜美。或云是木生背阳，结实不完就者。又有绿色、蜡色，皆其品
之奇者，本土亦自难得。其蜀、岭荔枝，初生小酢，肉薄核大，不堪白曝。花及根亦入药。
藏器曰∶顾微《广州记》云∶荔枝冬夏常青，其实大如鸡卵，壳朱肉白，核黄黑色，似
半熟莲子，精者核如鸡舌香，甘美多汁，极益人也。
时珍曰∶荔枝炎方之果，性最畏寒，易种而根浮。其木甚耐久，有经数百年犹结实者
。其实生时肉白，干时肉红。日晒火烘，卤浸蜜煎，皆可致远。成朵晒干者谓之荔锦。按∶
白居易《荔枝图序》云∶荔枝生巴、峡间。树形团团如帷盖，叶如冬青。花如橘而春荣，实
如丹而夏熟。朵如蒲桃，核如枇杷。壳如红缯，膜如紫绡。瓤肉洁白如冰雪，浆液甘酸如醴
酪。大略如彼，其实过之。若离本枝，一日而色变，二日而香变，三日而味变，四、五日外
，色香味尽去矣。又蔡襄《荔枝谱》云∶广、蜀所出，早熟而肉薄，味甘酸，不及闽中下等
者。闽中惟四郡有之，福州最多，兴化最奇，泉、漳次之。福州延亘原野，一家甚至万株。
兴化上品，大径寸余，香气清远，色紫壳薄，瓤浓膜红，核如丁香母。剥之如水精，食之如
绛雪。荔枝以甘为味，虽百千树莫有同者，过甘与淡，皆失于中。若夫浓皮尖刺，肌理黄色
，附核而赤，食之有渣，食已而涩，虽无酢味，亦自下等矣。最忌麝香触之，花、实尽落也
。又洪迈《夷坚志》云∶莆田荔枝，名品，皆出天成，虽以其核种之，亦失本体，形状百出
，不可以理求也。沈括《笔谈》谓焦核荔枝，乃土人去其大根，燔焦种成者，大不然也。
曰∶荔枝树似青木香。熟时人未采，则百虫不敢近。人才采之，乌鸟、蝙蝠之类，无
不伤残之也。故采荔枝者，必日中而众采之。一日色变，二日味变，三日色味俱变。故古诗
云∶色味不逾三日变也。
实
【气味】甘，平，无毒。
曰∶甘、酸，热。多食令人发虚热。
李鹏飞曰∶生荔枝多食，发热烦渴，口干衄血。
颂曰∶多食不伤人。如稍过度，饮蜜浆一杯便解也。
时珍曰∶荔枝气味纯阳，其性畏热。鲜者食多，即龈肿口痛，或衄血也。病齿 及火病
人尤忌之。《开宝本草》言其性平，苏氏谓多食无伤，皆谬说也。按∶《物类相感志》云∶
食荔枝多则醉，以壳浸水饮之即解。此即食物不消，还以本物消之之意。
【主治】止渴，益人颜色（《开宝》）。食之止烦渴，头重心躁，背膊劳闷（李 ）。通神
，益智，健气（孟诜）。治瘰 瘤赘，赤肿疔肿，发小儿痘疮（时珍）。
【发明】震亨曰∶荔枝属阳，主散无形质之滞气，故消瘤赘赤肿者用之。苟不明此，虽
用之无应。
【附方】新六。
痘疮不发∶荔枝肉，浸酒饮，并食之。忌生冷。（闻人规《痘疹论》）
疔疮恶肿∶《普济方》∶用荔枝五个或三个，不用双数，以狗粪中米淘净为末，与糯米粥
同研成膏，摊纸上贴之。留一孔出毒瓦斯。
《济生秘览》∶用荔枝肉、白梅各三个。捣作饼子。贴于疮上，根即出也。
风牙疼痛∶《普济》∶用荔枝连壳（烧存性），研末，擦牙即止。乃治诸药不效仙方也。
孙氏
呃逆不止∶荔枝七个，连皮核烧存性，为末。白汤调下，立止。（杨拱《医方摘要》）
核
【气味】甘，温，涩，无毒。
【主治】心痛、小肠气痛，以一枚煨存性，研末，新酒调服（宗 ）。治 疝气痛，妇
人
【发明】时珍曰∶荔枝核入厥阴，行散滞气，其实双结而核肖睾丸，故其治 疝卵肿，
有述类象形之义。
【附方】新六。
脾痛不止∶荔枝核为末，醋服二钱。数服即愈。（《卫生易简方》）
妇人血气刺痛∶用荔枝核（烧存性）半两，香附子（炒）一两，为末。每服二钱，盐汤
、米饮任下。名蠲痛散。（《妇人良方》）
疝气 肿∶孙氏∶用荔枝核（炒黑色）、大茴香（炒）等分，为末。每服一钱，温酒下。
《皆
打面糊
阴肾肿痛∶荔枝核，烧研，酒服二钱。
肾肿如斗∶荔枝核、青橘皮、茴香等分，各炒研。酒服二钱，日三。
壳
【主治】痘疮出不爽快，煎汤饮之。又解荔枝热，浸水饮（时珍）。
【附方】新一。
赤白痢∶荔枝壳、橡斗壳（炒）、石榴皮（炒）、甘草（炙）各等分。每以半两，水一盏
半，煎七分，温服，日二服。（《普济方》）
花及皮根
【主治】喉痹肿痛，用水煮汁，细细含咽，取瘥止（苏颂。出崔元亮《海上方》）。
（夷果类第三十一至六十一）
（宋代《开宝本草》记载）
【名称解释】离枝（《本草纲目》）、丹荔。
苏颂说：根据朱应《扶南记》记载：这种树结果实时，枝条柔弱而蒂部牢固，无法直接摘取，必须用刀斧砍下其枝条，因此得名。（音同“利”）与“荔”字相通。
李时珍说：司马相如的《上林赋》中写作“离支”。据白居易所说：如果离开树枝，一天颜色改变，三天味道改变。那么“离支”这个名字，或许也是取这个含义。
【集解】苏颂说：荔枝生长在岭南及巴中地区。现在福建的泉州、福州、漳州、兴化军，四川的嘉州、蜀州、渝州、涪州，以及广州、二广各郡都有出产。其中品种以福建为第一，四川次之，岭南最下。荔枝树高两到三丈，树干直径从一尺到合抱粗不等，类似桂树、冬青等树木。绿叶茂盛，四季常青不凋谢。其木质极其坚硬强劲，当地人取其根部，制作阮咸槽和弹棋局。其花青白色，形状像冠帽上的垂饰。果实喜欢双生，形状像初生的松球。外壳有皱纹如同罗纹，起初青色逐渐变红。果肉色淡白如脂玉，味道甘甜且多汁。夏至前后，果实便一起变红，这时才可以食用。大树下的果实可达百斛之多，五、六月盛熟之时，当地人都聚集在树下宴饮赏玩，尽情品尝，即使多吃也不会伤人，稍微过量则饮用蜜浆即可缓解。荔枝最初在汉代传入中原，起初只产于岭南，后来产于蜀中。所以左思《蜀都赋》说：旁边挺立着龙眼树，侧面生长着荔枝树。唐代白居易的《荔枝图序》论述得很详细了。现在福建四郡所产的特别奇特，蔡襄在《荔枝谱》中记录的种类多达三十多种，肉质浓厚，甘香莹白，不是广州、四川产的可比。福唐每年进贡白晒荔枝、蜜煎荔枝肉，都是宫廷珍贵的果品。白晒必须选用优质果实才行，市面上售卖的，多用杂色荔枝加盐、梅干晒干制成，皮色深红，味道略带酸味，完全失去了本真。经过日晒干燥后可以保存一年，商贩流通，遍及华夏大地，味道依然不减，各种水果的丰盛程度都不及它。又有焦核荔枝，核像鸡舌香一样小，味道更加甜美。有人说这是树木生长在背阴处，果实发育不完全造成的。又有绿色、蜡色的，都是奇特的品种，本土也难得见到。四川、岭南的荔枝，初生时味道微酸，肉薄核大，不适合白晒。花和根也可以入药。
藏器说：顾微《广州记》记载：荔枝冬夏常青，果实大如鸡蛋，壳红肉白，核黄黑色，像半熟的莲子，优质的核像鸡舌香，甘美多汁，极有益于人。
李时珍说：荔枝是炎热地区的果实，性质最畏寒，容易种植但根系浮浅。其树木非常耐久，有的经历数百年仍能结果。其实生时肉白，干时肉红。日晒火烘，盐水浸泡或蜜煎，都可以运送到远方。成串晒干的称为“荔锦”。据白居易《荔枝图序》说：荔枝生长在巴峡之间。树形团团如帷盖，叶像冬青。花像橘树春天开花，果实像丹砂夏天成熟。果穗像葡萄，核像枇杷。壳像红缯，膜像紫绡。瓤肉洁白如冰雪，浆液甘酸如甜酒酪浆。大致如此，实际上更好。如果离开树枝，一天颜色改变，两天香味改变，三天味道改变，四、五天以后，色香味就都没了。又蔡襄《荔枝谱》说：广州、四川产的，早熟而肉薄，味甘酸，不及福建下等的。福建只有四郡有，福州最多，兴化最奇特，泉州、漳州次之。福州延绵原野，一家甚至种上万株。兴化上品，直径一寸多，香气清远，壳紫肉厚，瓤浓膜红，核像丁香母。剥开像水晶，吃下去像红雪。荔枝以甘味为主，虽然千百棵树没有相同的，过甜与平淡，都失于适中。至于那些皮厚尖刺，肌理黄色，附着核而赤红，吃起来有渣，吃完后发涩，虽然没有酸味，也属于下等了。最忌讳麝香触碰，花、实都会掉落。又洪迈《夷坚志》说：莆田荔枝，名品，都是天然生成，即使用它核种植，也会失去本体，形状千变万化，不能用常理推测。沈括《笔谈》认为焦核荔枝，是当地人去掉大根，烧焦后种植而成的，这完全不对。
曰：荔枝树像青木香。成熟时人未采摘，百虫不敢靠近。人才去采摘，乌鸟、蝙蝠之类，无不伤害它们。所以采荔枝的人，必须在中午时分众人一起采摘。一天颜色改变，两天味道改变，三天色味俱变。所以古诗说：色味不超过三天就会改变。
【果实】
【气味】甘，平，无毒。
曰：甘、酸，热。多吃使人产生虚热。
李鹏飞说：生荔枝多吃，发热烦渴，口干鼻出血。
苏颂说：多吃不伤人。如果稍有过量，喝一杯蜜浆就能解。
李时珍说：荔枝气味纯阳，性质畏热。鲜者多吃，就会牙龈肿痛，或者鼻出血。患牙病及火病患者尤其忌讳。《开宝本草》说它性平，苏氏说多吃无伤，都是谬论。据《物类相感志》说：吃荔枝多则会醉，用壳浸水喝就能解。这就是食物不消，还用本物来消的意思。
【主治】止渴，益人颜色（《开宝本草》）。吃它可以止烦渴，头重心烦意乱，背膊劳闷（李 ）。通神，益智，健气（孟诜）。治疗瘰疬瘤赘，赤肿疔肿，促使小儿痘疮发出（李时珍）。
【发明】震亨说：荔枝属阳，主要消散无形质的滞气，所以治疗瘤赘赤肿用它。如果不明白这一点，虽然用了也没有效果。
【附方】新录六首。
痘疮不发：荔枝肉，浸酒饮用，并吃果肉。忌生冷。（闻人规《痘疹论》）
疔疮恶肿：《普济方》：用荔枝五个或三个，不用双数，用狗粪中的米淘净研末，与糯米粥同研成膏，摊在纸上贴敷。留一个孔排出毒瓦斯。
《济生秘览》：用荔枝肉、白梅各三个。捣作饼子。贴在疮上，脓根即出。
风牙疼痛：《普济》：用荔枝连壳（烧存性），研末，擦牙即止。这是治疗诸药无效的仙方。孙氏
呃逆不止：荔枝七个，连皮核烧存性，研末。白开水调服，立即停止。（杨拱《医方摘要》）
【核】
【气味】甘，温，涩，无毒。
【主治】心痛、小肠气痛，用一枚煨存性，研末，新酒调服（宗 ）。治疗疝气痛，妇人...
【发明】李时珍说：荔枝核入厥阴经，行散滞气，其实双结而核形似睾丸，所以治疗疝气卵肿，有述类象形的意义。
【附方】新录六首。
脾痛不止：荔枝核为末，醋服二钱。几次服用即愈。（《卫生易简方》）
妇人血气刺痛：用荔枝核（烧存性）半两，香附子（炒）一两，为末。每服二钱，盐汤、米饮任下。名为蠲痛散。（《妇人良方》）
疝气肿痛：孙氏：用荔枝核（炒黑色）、大茴香（炒）等分，为末。每服一钱，温酒送下。《皆
打面糊
阴肾肿痛：荔枝核，烧研，酒服二钱。
肾肿如斗：荔枝核、青橘皮、茴香等分，各炒研。酒服二钱，每日三次。
【壳】
【主治】痘疮出不爽快，煎汤饮用。又解荔枝热，浸水饮用（李时珍）。
【附方】新录一首。
赤白痢：荔枝壳、橡斗壳（炒）、石榴皮（炒）、甘草（炙）各等分。每次半两，水一盏半，煎至七分，温服，每日两次。（《普济方》）
【花及皮根】
【主治】喉痹肿痛，用水煮汁，细细含咽，见效为止（苏颂。出自崔元亮《海上方》）。
(Class of Foreign Fruits, No. 31-61)
(Recorded in the Song Dynasty *Kaibao Bencao*)
[Names] Lizhi (Branch Separation) (*Bencao Gangmu*), Danli.
Su Song stated: According to Zhu Ying's *Funan Ji*: When this tree bears fruit, its branches are weak while the pedicel is firm, making it impossible to pick directly; one must use a knife or axe to cut off the branch, hence the name. (Pronounced "Li") is synonymous with "Li".
Li Shizhen stated: Sima Xiangru's *Shanglin Fu* writes it as "Lizhi". According to Bai Juyi: If separated from the branch, the color changes in one day, and the flavor changes in three days. Thus, the name "Lizhi" may also derive from this meaning.
[Collection of Explanations] Su Song stated: Litchi grows in Lingnan and Bazhong regions. Currently, it is produced in Quanzhou, Fuzhou, Zhangzhou, and Xinghua Military Command in Fujian; Jiazhou, Shuzhou, Yuzhou, and Fuzhou in Sichuan; and Guangzhou and other prefectures in Liangguang. Among these, the varieties from Fujian are ranked first, Sichuan second, and Lingnan last. The litchi tree is two to three zhang high, with a trunk diameter ranging from one chi to encompassing both arms, resembling cinnamon trees and holly. The green leaves are lush, remaining evergreen throughout the four seasons without falling. Its wood is extremely hard and tough; locals use its roots to make Ruanxian troughs and chessboards for playing danqi. Its flowers are blue-white, resembling the tassels on a crown. The fruits prefer to grow in pairs, resembling young pinecones. The shell has wrinkles like silk gauze, initially green and gradually turning red. The flesh is pale white like fat jade, sweet and juicy. Around the Summer Solstice, the fruits turn red simultaneously and become edible. A large tree can yield up to one hundred hu of fruit. During the peak ripening season in May and June, locals gather under the trees for banquets to enjoy them, eating to their heart's content; even excessive consumption does not harm the body, though drinking honey water can relieve any slight overindulgence. Litchi was first introduced to the Central Plains during the Han Dynasty, originally only from Lingnan, later from Sichuan. Thus, Zuo Si's *Shudu Fu* states: Dragon eyes stand nearby, and litchis grow on the sides. Bai Juyi's *Illustrated Preface to Litchi* discusses this in detail. The produce from the four prefectures of Fujian is particularly exquisite. Cai Xiang recorded over thirty varieties in his *Litchi Pu*, noting that the flesh is thick, sweet, fragrant, and bright white, incomparable to those from Guangdong and Sichuan. Futang annually tributes sun-dried white litchi and honey-preserved litchi flesh, which are precious fruits for the imperial court. Sun-drying requires premium fruits; market goods often use mixed-color litchis preserved with salt and plum, resulting in dark red skin and slightly sour taste, completely losing the true nature. Dried litchis can be stored for a year, circulated by merchants across China, retaining their flavor; no other fruit matches this abundance. There is also the "burnt pit" litchi, where the pit is small like cloves, and the taste is sweeter. Some say this results from trees growing in shaded areas, leading to incomplete fruit development. Green and waxy varieties are also rare and peculiar. Litchis from Sichuan and Lingnan are initially slightly sour, with thin flesh and large pits, unsuitable for sun-drying. Flowers and roots are also used in medicine.
Zang Qi stated: Gu Wei's *Guangzhou Ji* records: Litchi remains evergreen in winter and summer; its fruit is egg-sized, with red shell and white flesh, and yellow-black pits resembling half-ripe lotus seeds. Premium ones have pits like cloves, sweet, juicy, and highly beneficial.
Li Shizhen stated: Litchi is a fruit of hot regions, fearing cold, easy to plant but with shallow roots. The trees are long-lived, some bearing fruit for centuries. Fresh flesh is white, dried flesh is red. Sun-dried, fire-baked, salted, or honey-preserved, they can be transported far. Dried clusters are called "Lijin". According to Bai Juyi's *Illustrated Preface to Litchi*: Litchi grows in Ba and Xia regions. The tree shape is round like a canopy, leaves like holly. Flowers bloom like oranges in spring, fruits ripen like cinnabar in summer. Clusters resemble grapes, pits resemble loquats. Shell like red silk, membrane like purple gauze. Flesh white as ice and snow, juice sweet and sour like sweet wine curd. Generally as described, but actually superior. If separated from the branch, color changes in one day, fragrance in two, flavor in three; after four or five days, color, fragrance, and flavor are all lost. Cai Xiang's *Litchi Pu* states: Those from Guangdong and Sichuan ripen early, have thin flesh, and sweet-sour taste, inferior to even the lowest grade from Fujian. Only four prefectures in Fujian produce it; Fuzhou has the most, Xinghua the most unique, Quanzhou and Zhangzhou next. Fuzhou's orchards stretch across fields, with single families planting up to ten thousand trees. Xinghua's premium variety exceeds one inch in diameter, with clear fragrance, purple shell, thick flesh, red membrane, and pits like clove buds. Peeling reveals crystal clarity, eating feels like crimson snow. Litchi tastes sweet; although no two trees are identical, overly sweet or bland flavors are imbalanced. Thick-skinned, sharp-spined, yellow-fleshed, adhering to the pit and red, leaving residue and astringency after eating, even without sourness, belongs to the lowest grade. It strictly avoids musk contact, causing flowers and fruits to drop. Hong Mai's *Yijian Zhi* notes: Putian litchi varieties are naturally formed; even when grown from pits, they lose their original form, varying unpredictably, defying rational explanation. Shen Kuo's *Brush Talks* claims burnt-pit litchis result from locals removing large roots and burning them before planting, which is entirely incorrect.
It is said: Litchi trees resemble Qingmuxiang. When ripe and unharvested, insects do not approach. Once humans harvest, birds like crows and bats damage them. Therefore, harvesters must work together at noon. Color changes in one day, flavor in two, color and flavor in three. As ancient poetry says: Color and flavor change within three days.
[Fruit]
[Flavor and Nature] Sweet, neutral, non-toxic.
It stated: Sweet, sour, hot. Excessive consumption causes deficiency heat.
Li Pengfei stated: Excessive consumption of fresh litchi causes fever, irritability, thirst, dry mouth, and epistaxis.
Su Song stated: Moderate consumption does not harm. Slight excess can be relieved by drinking honey water.
Li Shizhen stated: Litchi has pure yang qi and fears heat. Excessive fresh consumption causes swollen gums, mouth pain, or epistaxis. Patients with dental diseases and excess fire should avoid it. *Kaibao Bencao* states it is neutral, and Su Shi claimed moderate consumption is harmless; both are erroneous. According to *Wulei Xianggan Zhi*: Excessive litchi consumption causes drunkenness, which is cured by drinking water infused with shells. This follows the principle of using the same substance to resolve indigestion caused by it.
[Therapeutic Actions] Stops thirst, improves complexion (*Kaibao Bencao*). Easing烦渴 (restless thirst), heavy head, irritability, and back fatigue (Li ). Enhances spirit, benefits intelligence, strengthens qi (Meng Shen). Treats scrofula and tumors, red swelling and carbuncles, and promotes eruption of childhood smallpox (Li Shizhen).
[Elucidation] Zhen Heng stated: Litchi belongs to Yang, primarily dispersing stagnant qi of无形质 (formless nature), thus used for tumors and red swelling. Without understanding this, its use yields no effect.
[Attached Prescriptions] Six new prescriptions.
Smallpox not erupting: Soak litchi flesh in wine, drink and eat. Avoid raw/cold foods. (Wenren Gui, *Douzhen Lun*)
Carbuncle and malignant swelling: *Puji Fang*: Use five or three litchis (odd number), wash clean with rice water from dog feces, grind to powder, mix with glutinous rice porridge into a paste, apply on paper leaving one hole for toxin discharge.
*Jisheng Milan*: Use three litchi meats and three white plums. Pound into cakes. Apply to sore to draw out pus root.
Wind toothache: *Puji*: Burn litchi with shell until carbonized, grind to powder, rub on teeth to stop pain. An immortal prescription ineffective against other medicines. Sun Shi
Incessant hiccup: Seven litchis, burn shell and pit until carbonized, grind to powder. Mix with warm water to stop immediately. (Yang Gong, *Yifang Miaoyao*)
[Pit]
[Flavor and Nature] Sweet, warm, astringent, non-toxic.
[Therapeutic Actions] Heart pain and Xiao Chang Qi pain: Roast one pit until carbonized, grind to powder, take with new wine (Zong ). Treat hernia pain, women's...
[Elucidation] Li Shizhen stated: Litchi pit enters the Jueyin channel, dispersing stagnant qi. Since the fruit often forms in pairs and the pit resembles testicles, it treats hernia and scrotal swelling based on the principle of sympathetic magic (image-based correspondence).
[Attached Prescriptions] Six new prescriptions.
Unceasing spleen pain: Litchi pit powder, taken with vinegar, 2 qian. Cured after several doses. (*Weisheng Yijian Fang*)
Women's blood and qi stabbing pain: Half liang of litchi pit (burned carbonized), one liang of Cyperi Rhizoma (stir-fried), ground to powder. Take 2 qian per dose with salt water or rice drink. Named Juantong San. (*Furen Liangfang*)
Hernia and scrotal swelling: Sun Shi: Equal parts of Litchi Seed (stir-fried black) and Anise Fruit (stir-fried), ground to powder. Take 1 qian with warm wine. *Jie*
Dough paste
Scrotal and kidney swelling: Litchi pit, burned and ground, taken with wine, 2 qian.
Kidney swelling like a bowl: Equal parts of Litchi Pit, Green Tangerine Peel, and Anise, each stir-fried and ground. Take 2 qian with wine, three times daily.
[Shell]
[Therapeutic Actions] For reluctant eruption of smallpox, decoct and drink. Also resolves litchi heat, soak in water and drink (Li Shizhen).
[Attached Prescriptions] One new prescription.
Red and white dysentery: Equal parts of Litchi Shell, Oak Cup (stir-fried), Pomegranate Peel (stir-fried), and Licorice Root (honey-fried). Take half liang, decoct in 1.5 cups of water to 0.7 cup, take warm, twice daily. (*Puji Fang*)
[Flower, Skin, and Roots]
[Therapeutic Actions] Sore throat and swelling: Boil in water, extract juice, hold in mouth and swallow slowly until healed (Su Song. From Cui Yuanliang's *Haishang Fang*).