（丹溪《补遗》）
【集解】时珍曰∶红曲《本草》不载，法出近世，亦奇术也。
其法白粳米一石五斗，水淘浸一宿，作饭。分作十五处，入曲母三斤，搓揉令匀，并作
一处，以帛密覆。热即去帛摊开，觉温急堆起，又密覆。次日日中又作三堆，过一时分作五
堆，再一时合作一堆，又过一时分作十五堆，稍温又作一堆，如此数次。第三日，用大桶盛
新汲水，以竹箩盛曲作五、六分，蘸湿完又作一堆，如前法作一次。第四日，如前又蘸。若
曲半沉半浮，再依前法作一次，又蘸。若尽浮则成矣，取出日干收之。其米过心者谓之生黄，
入酒
【气味】甘，温，无毒。
瑞曰∶酿酒则辛热，有小毒，发肠风痔 、香港脚、哮喘痰嗽诸疾。
【主治】消食活血，健脾燥胃，治赤白痢下水谷（震亨）。
酿酒，破血行药势，杀山岚瘴气，治打扑伤损（吴瑞）。治女人血气痛，及产后恶血不
尽，擂酒饮之，良（时珍）。
【发明】时珍曰∶人之水谷入于胃，受中焦湿热熏蒸，游溢精气，日化为红，散布脏腑
经络，是为营血，此造化自然之微妙也。造红曲者，以白米饭受湿热郁蒸变而为红，即成真
色，久亦不渝，此乃人窥造化之巧者也。故红曲有治脾胃营血之功，得同气相求之理。
【附方】新四。
湿热泄痢∶丹溪青六丸∶用六一散，加炒红曲五钱，为末，蒸饼和丸梧子大。每服五、
七十丸，白汤下，日三服。（《丹溪心法》）。
小儿吐逆频并，不进乳食，手足心热∶用红曲（年久者）三钱半，白术（麸炒）一钱半，
甘草（炙）一钱，为末。每服半钱，煎枣子、米汤下。（《经济》）。
小儿头疮∶因伤湿入水成毒，浓汁不止∶用红曲嚼罨之，甚效。（《百一选方》）。
心腹作痛 赤曲、香附、乳香等分为末，酒服。（《摘玄方》）
（出自朱丹溪《本草补遗》）
【集解】李时珍说：红曲未被《本草》记载，其制作方法出自近代，也是一种奇特的技艺。
制作方法是：取白粳米一石五斗，用水淘洗后浸泡一夜，蒸成饭。将米饭分成十五份，加入三斤曲母，揉搓均匀，合并为一处，用布严密覆盖。如果太热就去掉布摊开，感觉温热时就急忙堆起，再严密覆盖。第二天中午又分成三堆，过一个时辰分成五堆，再过一段时间合并为一堆，又过一个时辰分成十五堆，稍微温热时又合并为一堆，像这样反复多次。第三天，用大桶盛装新汲取的冷水，用竹箩盛装曲坯至五六分满，蘸湿后重新堆起，按照前面的方法操作一次。第四天，再次按照前述方法蘸水。如果曲坯半沉半浮，再依照前法操作一次并蘸水。如果全部浮起，就说明制成了，取出晒干收藏。其中米粒未完全熟透的称为“生黄”，可用于酿酒。
【气味】味甘，性温，无毒。
吴瑞说：用于酿酒则味辛性热，有小毒，会引发肠风、痔疮、脚气、哮喘、痰嗽等各种疾病。
【主治】消除食积，活血，健脾燥胃，治疗赤白痢疾及腹泻完谷不化（震亨）。
用于酿酒，能破血行药势，杀灭山岚瘴气，治疗跌打损伤（吴瑞）。治疗妇女气血痛，以及产后恶露不尽，研磨后饮酒服用，效果良好（时珍）。
【发明】李时珍说：人的饮食进入胃中，受中焦湿热熏蒸，游溢精气，日复一日化为红色，散布于脏腑经络，这就是营血，这是造化自然的微妙之处。制造红曲，是用白米饭接受湿热郁蒸而变为红色，即成为真正的颜色，长久也不会改变，这是人窥探造化巧思的结果。所以红曲具有调理脾胃和营血的功用，符合“同气相求”的道理。
【附方】新增四方。
湿热泄痢：丹溪青六丸：用六一散，加入炒红曲五钱，研为细末，用蒸饼调和制成梧桐子大小的丸剂。每次服用五七十丸，白开水送服，每日三次。（《丹溪心法》）。
小儿呕吐逆乱频繁，无法进食乳食，手足心发热：使用陈年红曲三钱半，麸炒白术一钱半，炙甘草一钱，研为细末。每次服用半钱，用煎煮的大枣子和米汤送服。（《济阴纲目》/《经济》）。
小儿头疮：因受伤湿气入水成毒，脓汁不止：嚼碎红曲敷贴患处，非常有效。（《百一选方》）。
心腹疼痛：红曲、香附、乳香等分为末，酒送服。（《摘玄方》）
(From Zhu Danxi's *Supplement to Bencao*)
[Collected Explanations] Li Shizhen said: Hongqu (Red Yeast Rice) is not recorded in the *Bencao* (Materia Medica); its method of production emerged in recent times and is also a remarkable technique.
The method is as follows: Take 15 *dou* of white japonica rice, wash it with water, soak it overnight, and steam it into cooked rice. Divide the rice into fifteen portions, add three *jin* of qu mother (starter culture), knead and rub until uniform, then combine them into one mass, and cover it tightly with cloth. If it becomes too hot, remove the cloth and spread it out; when it feels warm, quickly pile it up again and cover it tightly. On the second day at noon, divide it into three piles; after one shichen (two hours), divide it into five piles; after another period, combine them back into one pile; after another shichen, divide it into fifteen piles again; when slightly warm, combine them into one pile again. Repeat this process several times. On the third day, fill a large barrel with newly drawn cold water. Place the qu mass in a bamboo basket to about half or six-tenths full, dip it in the water until wet, then pile it up again, following the previous method for one cycle. On the fourth day, repeat the dipping process. If the qu mass floats half-submerged and half-floating, perform the operation once more according to the previous method and dip again. If it all floats, it is considered complete. Take it out, dry it in the sun, and store it. The rice grains that have not fully penetrated by heat are called "Shenghuang" (Raw Yellow), which can be used for brewing wine.
[Flavor and Toxicity] Sweet in flavor, warm in nature, non-toxic.
Wu Rui said: When used for brewing wine, it becomes acrid and hot, with slight toxicity, and can induce various diseases such as intestinal wind, hemorrhoids, podagra (gout), asthma, and cough with phlegm.
[Indications] Resolves food stagnation, invigorates blood, strengthens the spleen, dries the stomach, and treats dysentery with red and white discharge as well as diarrhea with undigested food particles (Zhenheng).
When used for brewing wine, it breaks blood stasis and enhances the action of medicinal substances, eliminates mountainous miasma, and treats traumatic injuries (Wu Rui). It treats qi and blood pain in women, as well as lochia retention postpartum; grinding it and taking it with wine yields excellent results (Shizhen).
[Elucidation] Li Shizhen said: When food and drink enter the stomach, they are steamed and steamed by the damp-heat of the middle jiao. The essence flows forth and transforms into red over time, distributing throughout the zang-fu organs and meridians, becoming Ying Blood (Nutritive Blood). This is the subtle wonder of natural creation. In making Hongqu, white rice accepts damp-heat and stifling vapor, transforming into red, thus achieving its true color, which remains unchanged even over long periods. This is humanity peering into the ingenuity of creation. Therefore, Hongqu possesses the merit of regulating the spleen, stomach, and Ying Blood, adhering to the principle of "seeking resonance through similar energies."
[Attached Prescriptions] Four new prescriptions.
Damp-heat diarrhea and dysentery: Danxi Qingliu Wan: Use Liuyi San (Six-to-One Powder), add five qian of stir-fried Hongqu, grind into powder, mix with steamed biscuit dough to form pills the size of wutong seeds. Take 50-70 pills each time, washed down with plain boiled water, three times a day. (*Danxi Xinfa*).
Pediatric frequent vomiting and regurgitation, inability to take milk or food, heat in the palms and soles: Use three and a half qian of aged Hongqu, one and a half qian of Atractylodis Rhizoma (Baizhu) stir-fried with bran, one qian of Glycyrrhizae Radix et Rhizoma (Gancao) roasted. Grind into powder. Take half a qian each time, washed down with decoction of dates and rice soup. (*Jingji*).
Pediatric head sores: Caused by injury allowing dampness and water to enter, generating toxins with continuous purulent discharge: Chew Hongqu and apply it topically to the lesion; very effective. (*Baiyi Xuanfang*).
Pain in the heart and abdomen: Hongqu, Cyperi Rhizoma (Xiangfu), and Frankincense (Ruxiang) in equal parts, ground into powder, taken with wine. (*Zhaixuan Fang*)