（造酿类二十九种）
（《别录》中品）
【释名】时珍曰∶按∶刘熙《释名》云∶豉，嗜也。调和五味，可甘嗜也。许慎《说文
》谓豉为配盐幽菽者，乃咸豉也。
【集解】弘景曰∶豉出襄阳、钱塘者香美而浓，入药取中心者佳。
藏器曰∶蒲州豉味咸，作法与诸豉不同，其味烈。陕州有豉汁，经年不败，入药并不
如今之豉心，为其无盐故也。
诜曰∶陕府豉汁，甚胜常豉。其法以大豆为黄蒸，每一斗，加盐四升，椒四两，春三日
、夏二日、冬五日即成。半熟加生姜五两，既洁净且精也。时珍曰∶豉，诸大豆皆可为
之，以黑豆者入药。有淡豉、咸豉，治病多用淡豉汁及咸者
其中心者，非剥皮取心也。此说见《外台秘要》。造淡豉
净，水浸一宿沥干，蒸熟取出摊席上，候微温蒿覆。
取晒簸净，以水拌干湿得所，以汁出指间为准。安瓮中，筑实，桑叶盖浓三寸，密封泥，于
日中晒七日，取出，曝一时，又以水拌入瓮。如此七次，再蒸过，摊去火气，瓮收筑封即成
矣。造咸豉法∶用大豆一斗，水浸三日，淘蒸摊 ，候上黄取出簸净，水淘晒干。每四斤，
入盐一斤，姜丝半斤，椒、橘、苏、茴、杏仁拌匀，入瓮。上面水浸过一寸，以叶盖封口，
晒一月乃成也。造豉汁法∶十月至正月，用好豉三斗，清麻油熬令烟断，以一升拌豉蒸过，
摊冷晒干，拌再蒸，凡三遍以白盐一斗捣和，以汤
橘丝同煎，三分减一，贮于不津器中，香美绝胜也。有麸豉、瓜豉、酱豉诸品皆可为之，但
充食品，不入药用也。
淡豉
【气味】苦，寒，无毒。
思邈曰∶苦、甘，寒，涩。得醯良。
杲曰∶阴中之阴也。
【主治】伤寒头痛寒热，瘴气恶毒，烦躁满闷，虚劳喘吸，两脚疼冷。杀六畜胎子诸毒
（《别录》）。治时疾热病发汗。熬末，能止盗汗，除烦躁。生捣为丸服，治寒热风，胸中生
疮。煮服，治血痢腹痛。研涂阴茎生疮（《药性》）。治疟疾骨蒸，中毒药蛊气，犬咬（大
明）。下气调中，治伤寒温毒发 呕逆（时珍。《千金》治温毒黑膏用之）。
蒲州豉
【气味】咸，寒，无毒。
【主治】解烦热热毒，寒热虚劳，调中发汗，通关节，杀腥气，伤寒鼻塞。陕州豉汁∶
亦除烦热（藏器）。
【发明】弘景曰∶豉，食中常用。春夏天气不和，蒸炒以酒渍服之至佳。依康伯法，
先以醋、酒溲蒸曝燥，麻油和，再蒸曝之，凡三过，末椒、姜治和进食，大胜今时油豉也。
患脚人，常将渍酒饮之，以滓敷脚，皆瘥。
颂曰∶古今方书用豉治病最多，江南人善作豉，凡得时气，即先用葱豉汤服之取汗，往
往便瘥也。
时珍曰∶陶说康伯豉法，见《博物志》，云原出外国，中国谓之康伯，乃传此法之姓名
耳。其豉调中下气最妙。黑豆性平，作豉则温。既经蒸 ，故能升能散。得葱则发汗，得盐
则能吐，得酒则治风，得薤则治痢，得蒜则止血，炒熟则又能止汗，亦麻黄根节之义也。
【附方】旧三十一，新一十九。
伤寒发汗∶颂曰∶葛洪《肘后方》云∶伤寒有数种，庸人卒不能分别者，今取一药兼疗
之。凡初觉头痛身热，脉洪，一、二日，便以葱豉汤治之。用葱白一虎口，豉一升，绵裹，
水三升，煮一升，顿服。不汗更作，加葛根三两；再不汗，加麻黄三两。《肘后》又法∶用
葱汤煮米粥，入盐豉食之，取汗。又法∶用豉一升，小男溺三升，煎一升，分服取汗。
伤寒不解，伤寒汗出不解，已三、四日，胸中闷恶者∶用豉一升，盐一合，水四升，煮一
升半，分服取吐，此秘法也。（《梅师方》）。
辟除温疫∶豉和白术浸酒，常服之。（《梅师》）。
伤寒懊 ，吐下后心中懊 ，大下后身热不去，心中痛者，并用栀子豉汤吐之∶肥栀子
十
伤寒余毒，伤寒后毒瓦斯攻手足，及身体虚肿∶用豉五合微炒，以酒一升半，同煎五七沸，任
性饮之。（《简要济众》）。
伤寒目翳∶烧豉二、七枚，研末吹之。（《肘后》）。
伤寒暴痢∶《药性论》曰∶以豉一升，薤白一握，水三升，煮薤熟，纳豉更煮，色黑去
豉
血痢不止∶用豉、大蒜等分。杵丸梧子大。每服三十丸，盐汤下。（王氏《博济》）。
血痢如刺∶《药性论》曰∶以豉一升，水渍相淹，煎两沸，绞汁顿服。不瘥再作。
赤白重下∶葛氏∶用豆豉熬小焦，捣服一合，日三。或炒焦，以水浸汁服，亦验。《外
台》∶用豉心（炒为末）一升，分四服，酒下，入口即断也。
脏毒下血∶乌犀散∶用淡豉十文，大蒜二枚（煨）。同捣丸梧子大。煎香菜汤服二十丸，
日二服，安乃止，永绝根本，无所忌。庐州彭大祥云∶此药甚妙，但大蒜九蒸乃佳，仍以冷
齑
小便血条∶淡豆豉一撮。煎汤空腹饮。或入酒服。（危氏《得效方》）。
疟疾寒热∶煮豉汤饮数升，得大吐即愈。（《肘后方》）。
小儿寒热，恶气中人∶以湿豉研丸鸡子大，以摩腮上及手足心六、七遍，又摩心、脐上，
旋
盗汗不止∶诜曰∶以豉一升微炒香，清酒三升渍三日，取汁冷暖任服。不瘥更作，
三两剂即止。
喘痰积∶凡天雨便发，坐卧不得，饮食不进，乃肺窍久积冷痰，遇阴气触动则发也。
用此一服即愈，服至七、八次，即出恶痰数升，药性亦随而出，即断根矣∶用江西淡豆豉一
两，蒸捣如泥，入砒霜末一钱，枯白矾三钱，丸绿豆大。每用冷茶、冷水送下七丸，甚者九
丸，小儿五丸，即高枕仰卧。忌食热物等。（《皆效方》）。
风毒膝挛，骨节痛∶用豉心、五升，九蒸九曝，以酒一斗浸经宿，空心随性温饮。（《食
医心镜》）。
手足不随∶豉三升，水九升，煮三升，分三服。又法∶豉一升微熬，囊贮渍三升酒中三
宿。温服，常令微醉为佳。（《肘后》）。
头风疼痛∶豉汤洗头，避风取瘥。（孙真人方）。
卒不得语∶煮豉汁，加入美酒，服之。（《肘后》）。
喉痹不语∶煮豉汁一升，服，覆取汗，仍着桂末于舌下，渐咽之。（《千金》）。
咽生息肉∶盐豉和捣涂之。先刺破出血乃用，神效。（《圣济总录》）。
口舌生疮，胸膈疼痛者∶用焦豉末，含一宿即瘥。（《圣惠方》）。
舌上血出，如针孔者∶豉三升，水三升，煮沸。服一升，日三服。（葛氏方）。
堕胎血下烦满∶用豉一升，水三升，煮三沸，调鹿角末服方寸匕。（《子母秘录方》）。
妊娠动胎∶豉汁服妙。（华佗方也。同上）。
妇人难产，乃儿枕破与败血裹其子也，以胜金散逐其败血，即顺矣∶用盐豉一两，以旧
青
小儿胎毒∶淡豉煎浓汁，与三、五口，其毒自下。又能助脾气，消乳食。（《圣惠》）。
小儿 乳∶用咸豉七个（去皮），腻粉一钱，同研，丸黍米大。每服三、五丸，藿香汤
下
小儿丹毒，作疮出水∶豉炒烟尽为末，油调敷之。（姚和众方）。
小儿头疮∶以黄泥裹，煨熟取研，以 菜油调敷之。（《胜金》）。
发背痈肿，已溃、未溃∶用香豉三升，入少水捣成泥，照肿处大小作饼，浓三分。疮有
孔，勿覆孔上。铺豉饼，以艾列于上灸之。但使温温，勿令破肉。如热痛，即急易之，患当
减
一切恶疮∶熬豉为末，敷之，不过三、四次。（出杨氏《产乳》）。
阴茎生疮，痛烂者∶以豉一分，蚯蚓湿泥二分，水研和涂上，干即易之。禁热食、酒、
蒜、芥菜。（《药性论》）。
蠼 尿疮∶杵豉敷之。良。（《千金》）。
虫刺螫人∶豉心嚼敷，少顷见豉中有毛即瘥。不见再敷，昼夜勿绝，见毛为度。（《外
台》）。
蹉跌破伤筋骨∶用豉三升，水三升，渍浓汁饮之，止心闷。（《千金》）。
殴伤瘀聚，腹中闷满∶豉一升，水三升，煮三沸，分服。不瘥再作。（《千金》）。
解蜀椒毒∶豉汁饮之。（《千金方》）。
中牛马毒∶豉汁，和人乳频服之，效。（《卫生易简》）。
小蛤蟆毒，小蛤蟆有毒，食之令人小便秘涩，脐下闷痛，有至死者∶以生豉一合，投新
汲
中酒成病∶豉、葱白各半升，水二升，煮一升，顿服。（《千金方》）。
服药过剂，闷乱者∶豉汁饮之。（《千金》）
杂物眯目不出∶用豉三、七枚，浸水洗目，视之即出。（《总录方》）。
刺在肉中∶嚼豉涂之。（《千金方》）。
小儿病淋∶方见蒸饼发明下。
肿从脚起∶豉汁饮之，以滓敷之。（《肘后方》）。
（酿造类第二十九种）
（收录于《名医别录》中品）
【释名】李时珍说：据刘熙《释名》记载：豉，意为嗜爱。因为豉能调和五味，使人产生甘美的嗜好。许慎在《说文解字》中说豉是配合盐发酵的菽（大豆），这指的是咸豉。
【集解】陶弘景说：出自襄阳、钱塘地区的豉香气浓郁味美，入药以取其中间部分为佳。
孟诜说：蒲州的豉味道咸，制作方法与其他豉不同，其味猛烈。陕州有豉汁，放置一年不坏，入药并不像现在这样只用豉心，是因为它没有加盐的缘故。
苏颂说：陕府的豉汁，远胜于普通的豉。其制作方法是把大豆制成黄蒸，每一斗大豆，加入四升盐、四两花椒，春三月捣制三日、夏两月捣制二日、冬五月捣制五日即成。在半熟时加入五两生姜，既洁净又精细。李时珍说：豉，各种大豆都可以制作，但入药多用黑豆制作。有淡豉和咸豉两种，治病多使用淡豉汁及咸豉。这里说的“中心者”，并不是剥去豆皮取芯的意思。这种说法见于《外台秘要》。
制造淡豉的方法：将黑豆洗净，用水浸泡一夜后沥干水分，蒸熟取出摊在席子上，等微温后用蒿草覆盖保温。取出晒干并簸净灰尘，用水拌湿至干湿适度，以汁液能从指缝间渗出为标准。装入瓮中，夯实，上面覆盖三寸厚的桑叶，用泥密封，放在太阳下晒七天，取出暴晒一时辰，再用水拌匀放入瓮中。如此重复七次，最后再蒸一次，摊开散去火气，装入瓮中夯实密封即成。
制造咸豉的方法：用一斗大豆，水浸三天，淘洗后蒸熟摊开，等长出黄曲霉后取出簸净，用水淘洗晒干。每四斤豆豉，加入一斤盐、半斤姜丝，以及花椒、橘子皮、紫苏、小茴香、杏仁拌匀，装入瓮中。上面加水淹没一寸，用叶子盖住封口，晒一个月即成。
制造豉汁的方法：十月到正月期间，用好豉三斗，用清麻油熬至无烟，用一升油拌和豉蒸过，摊冷晒干，再拌再蒸，共三次。然后用一斗白盐捣碎混合，用汤煮橘丝同煎，煎至减少三分之一，储存在不漏水的容器中，香味美味极佳。还有麸豉、瓜豉、酱豉等各种品种，都只能作为食品，不能入药。
淡豉
【气味】苦，寒，无毒。
孙思邈说：苦、甘，寒，涩。与醋搭配效果好。
杲曰：属于阴中之阴。
【主治】治疗伤寒引起的头痛、恶寒发热，瘴气恶毒，烦躁胸闷，虚劳气喘，双脚冰冷疼痛。能杀灭六畜胎子及各种毒素（《名医别录》）。治疗时行热病，发汗。炒成粉末，能止盗汗，消除烦躁。生捣做成丸剂服用，治疗寒热风邪，胸中生疮。煮服，治疗血痢腹痛。研末涂抹阴茎生疮处（《药性论》）。治疗疟疾骨蒸，中毒蛊气，狗咬伤（大明）。下气调中，治疗伤寒温毒引起的呕吐逆气（李时珍。《千金方》治温毒黑膏中使用）。
蒲州豉
【气味】咸，寒，无毒。
【主治】解除烦热热毒，寒热虚劳，调中发汗，通利关节，去除腥气，治疗伤寒鼻塞。陕州豉汁：也能除烦热（孟诜）。
【发明】陶弘景说：豉是饮食中常用的。春夏季节气候不和，蒸炒后用酒浸泡服用效果极佳。依照康伯的方法，先用醋、酒拌和蒸晒干燥，用麻油调和，再蒸晒，共三次，加入花椒、姜粉调和进食，远胜现在的油豉。患脚气的人，常将豉浸泡酒饮用，并用渣滓敷脚，都能痊愈。
苏颂说：古今方书中用豉治病最多，江南人擅长制作豉，凡是得了时气病，就先服用葱豉汤取汗，往往就能痊愈。
李时珍说：陶弘景所说的康伯豉法，见于《博物志》，说是原出外国，中国人称康伯，只是传授此法之人的姓名罢了。这种豉调理中气、下气效果最好。黑豆性平，制成豉后变温。既然经过蒸晒，所以能升能散。得葱则能发汗，得盐则能催吐，得酒则能治风，得薤则能治痢，得蒜则能止血，炒熟后又能止汗，这也符合麻黄根节的作用原理。
【附方】旧方三十一首，新方十九首。
伤寒发汗：苏颂说：葛洪《肘后方》记载：伤寒有好几种，普通人突然发作不能分辨，现在取一种药物兼治。凡是刚觉得头痛身热，脉象洪大，一两天内，就用葱豉汤治疗。用葱白一把，豉一升，用绵布包好，水三升，煮成一升，一次性服下。不出汗再煮，加葛根三两；再不出汗，加麻黄三两。《肘后方》另一方法：用葱汤煮米粥，加入盐豉食用，取汗。又一法：用豉一升，小男孩尿液三升，煎成一升，分次服用取汗。
伤寒不解：伤寒汗出后病仍未解，已过三四天，胸中闷恶的：用豉一升，盐一合，水四升，煮成一升半，分次服用取吐，这是秘法。（《梅师方》）。
伤寒懊憹：伤寒吐下后心中懊憹，大泻后身热不退，心中痛的，都用栀子豉汤催吐：肥栀子十个...（此处原文截断，依文意补全逻辑，但严格翻译需忠实原文，故保留原文结构，若原文缺失则按现有文字翻译）。注：原文此处似有缺漏，按现有文本：“肥栀子十”后接下一段标题，推测为栀子豉汤方义简述或方剂组成缺失，此处仅翻译可见部分。实际上《伤寒论》栀子豉汤由栀子和豆豉组成。根据上下文“并用栀子豉汤吐之”，前文应隐含方义。因任务要求不增添内容，故仅翻译可见文字。
伤寒余毒：伤寒后毒瓦斯攻手足，及身体虚肿：用豉五合微炒，用酒一升半，同煎五七沸，随意饮用。（《简要济众》）。
伤寒目翳：烧豉二七枚，研末吹入眼中。（《肘后方》）。
伤寒暴痢：《药性论》说：用豉一升，薤白一把，水三升，煮薤熟，放入豉再煮，色黑去豉...（原文此处似有缺漏，接下文“血痢不止”）。注：原文排版可能有误，“色黑去豉”后直接接“血痢不止”，中间可能缺失症状描述或方剂用法。严格按原文翻译。
血痢不止：用豉、大蒜各等份。捣成丸子如梧子大。每次服三十丸，盐汤送下。（王氏《博济方》）。
血痢如刺：《药性论》说：用豉一升，用水浸泡淹没，煎两沸，绞汁一次性服下。不好再煮。
赤白重下：葛氏：用豆豉炒至微焦，捣碎服一合，每日三次。或者炒焦，用水浸汁服，也有效。《外台秘要》：用豉心（炒成末）一升，分四次服，酒送下，入口即断。（此处原文可能有误，通常指痢疾症状缓解）。
脏毒下血：乌犀散：用淡豉十文，大蒜两枚（煨）。同捣成丸子如梧子大。煎香菜汤服二十丸，每日两次，安顿后即止，永绝病根，无所禁忌。庐州彭大祥说：此药甚妙，但大蒜九蒸九晒为佳，仍以冷齑...（原文截断，按现有文字翻译）。
小便血条：淡豆豉一撮。煎汤空腹饮。或加酒服。（危氏《得效方》）。
小儿寒热，恶气中人：用湿豉研成丸子如鸡蛋大，摩擦腮部及手足心六七遍，又摩擦心口、脐上，旋...（原文截断，按现有文字翻译）。
盗汗不止：孟诜说：用豉一升微炒香，清酒三升浸泡三天，取汁冷暖随意服用。不好再煮，三两剂即止。
喘痰积：凡下雨就发作，坐卧不安，饮食不进，乃肺窍久积冷痰，遇阴气触动则发作。用此一服即愈，服至七八次，即排出恶痰数升，药性也随而出，即断根了：用江西淡豆豉一两，蒸捣如泥，加入砒霜末一钱，枯白矾三钱，做成绿豆大丸子。每次用冷茶、冷水送下七丸，严重的九丸，小儿五丸，然后高枕仰卧。忌食热物等。（《皆效方》）。
风毒膝挛，骨节痛：用豉心五升，九蒸九晒，用酒一斗浸泡过夜，空腹随意温饮。（《食医心镜》）。
手足不随：豉三升，水九升，煮剩三升，分三次服。又一法：豉一升微炒，装袋浸泡在三升酒中三宿。温服，常令微醉为佳。（《肘后方》）。
头风疼痛：豉汤洗头，避风取愈。（孙真人方）。
喉痹不语：煮豉汁一升，服用，覆被取汗，仍将桂末置于舌下，慢慢咽下。（《千金方》）。
咽生息肉：盐豉和捣涂之。先刺破出血再用，神效。（《圣济总录》）。
口舌生疮，胸膈疼痛者：用焦豉末，含一宿即愈。（《圣惠方》）。
舌上血出，如针孔者：豉三升，水三升，煮沸。服一升，每日三次服。（葛氏方）。
堕胎血下烦满：用豉一升，水三升，煮三沸，调鹿角末服方寸匕。（《子母秘录方》）。
妇人难产，乃儿枕破与败血裹其子也，以胜金散逐其败血，即顺矣：用盐豉一两，以旧青...（原文截断，按现有文字翻译）。
小儿胎毒：淡豉煎浓汁，给三四口喝，其毒自下。又能助脾气，消乳食。（《圣惠方》）。
小儿...（原文截断，似为“小儿疳乳”或类似病症）：用咸豉七个（去皮），腻粉一钱，同研，丸黍米大。每次服三、五丸，藿香汤送下。
小儿丹毒，作疮出水：豉炒至烟尽为末，油调敷之。（姚和众方）。
小儿头疮：以黄泥包裹，煨熟取出研细，以菜油调敷之。（《胜金方》）。
发背痈肿，已溃、未溃：用香豉三升，入少水捣成泥，照肿处大小作饼，厚三分。疮有孔，勿覆孔上。铺豉饼，以艾列于上灸之。但使温温，勿令破肉。如热痛，即急易之，患当减...（原文截断，按现有文字翻译）。
一切恶疮：熬豉为末，敷之，不过三、四次。（出杨氏《产乳集》）。
阴茎生疮，痛烂者：以豉一分，蚯蚓湿泥二分，水研和涂上，干即易之。禁热食、酒、蒜、芥菜。（《药性论》）。
蠼 尿疮：杵豉敷之。良。（《千金方》）。
虫刺螫人：豉心嚼敷，少顷见豉中有毛即愈。不见再敷，昼夜勿绝，见毛为度。（《外台秘要》）。
蹉跌破伤筋骨：用豉三升，水三升，渍浓汁饮之，止心闷。（《千金方》）。
殴伤瘀聚，腹中闷满：豉一升，水三升，煮三沸，分服。不好再煮。（《千金方》）。
解蜀椒毒：豉汁饮之。（《千金方》）。
中牛马毒：豉汁，和人乳频服之，效。（《卫生易简方》）。
小蛤蟆毒，小蛤蟆有毒，食之令人小便秘涩，脐下闷痛，有至死者：以生豉一合，投新汲...（原文截断，按现有文字翻译）。
中酒成病：豉、葱白各半升，水二升，煮一升，顿服。（《千金方》）。
服药过剂，闷乱者：豉汁饮之。（《千金方》）。
杂物眯目不出：用豉三、七枚，浸水洗目，视之即出。（《总录方》）。
刺在肉中：嚼豉涂之。（《千金方》）。
小儿病淋：方见蒸饼发明下。
肿从脚起：豉汁饮之，以滓敷之。（《肘后方》）。
(Classification of Fermented Foods, No. 29)
(Recorded in the Middle Grade of *Bie Lu* / *Additional Classic of Famous Physicians*)
[Names] Li Shizhen states: According to Liu Xi's *Shi Ming*, "Chi" (Fermented Soybean Paste) means "desire." It harmonizes the five flavors and creates a desirable taste. Xu Shen in *Shuo Wen Jie Zi* defines Chi as fermented soybeans mixed with salt, which refers to salty Chi.
[Collection of Explanations] Tao Hongjing states: Chi produced in Xiangyang and Qiantang is fragrant, delicious, and rich; for medicinal use, the center part is best.
Meng Shen states: Chi from Puzhou tastes salty and is made differently from other types, possessing a strong flavor. Shanzhou has Chi juice that does not spoil even after a year. For medicinal use, it is not like the current practice of using only the center of Chi, because it contains no salt.
Su Song states: Chi juice from Shanzhou is far superior to ordinary Chi. The method involves making yellow steamed soybean paste (Huang Zheng). For every dou (a unit of volume) of soybeans, add four sheng (a unit of volume) of salt and four liang (a unit of weight) of Sichuan pepper. In spring, pound for three days; in summer, two days; in winter, five days. When half-cooked, add five liang of fresh ginger, resulting in a product that is both clean and refined. Li Shizhen states: Chi can be made from various soybeans, but black soybeans are used for medicine. There are light (unsalted) Chi and salty Chi. For treating diseases, light Chi juice and salty Chi are mostly used. The term "center part" mentioned here does not mean peeling off the skin to take the core. This explanation appears in *Waitai Miyao*.
Method for making Light Chi: Clean the beans, soak in water overnight, drain, steam until cooked, spread on mats, cover with mugwort when slightly warm. Sun-dry and winnow to remove dust. Moisten with water to an appropriate degree, judged by moisture exuding between fingers. Place in a jar, pack tightly, cover with three cun of thick mulberry leaves, seal with mud, and sun-dry for seven days. Take out, expose to sun for one double-hour (shi), mix with water again, and return to the jar. Repeat this process seven times. Finally, steam once more, spread out to dissipate heat, pack into a jar, seal, and it is ready.
Method for making Salty Chi: Use one dou of soybeans, soak in water for three days, wash, steam, and spread. Once yellow mold grows, take out, winnow, wash, and dry. For every four jin of Chi, add one jin of salt, half a jin of shredded ginger, and mix well with Sichuan pepper, orange peel, Perilla, fennel, and almonds. Place in a jar. Add water one cun above the surface, cover with leaves, seal, and sun-dry for one month.
Method for making Chi Juice: From October to January, take three dou of good Chi. Boil clear sesame oil until smoke stops. Mix one sheng of oil with Chi, steam, spread cool, dry, mix, and steam again. Repeat three times. Then mix with one dou of pounded white salt. Decoct with tangerine peel in water until reduced by one-third. Store in a non-porous vessel; it is extremely fragrant and delicious. Other varieties such as bran Chi, melon Chi, and sauce Chi exist but are only for food, not for medicine.
Light Chi (Dan Chi)
[Properties and Flavor] Bitter, cold, non-toxic.
Sun Simiao states: Bitter, sweet, cold, astringent. Works well with vinegar.
Gao states: It belongs to Yin within Yin.
[Indications] Treats headache and aversion to cold/fever caused by Cold Damage (Shanghan), miasma and toxic pathogens, irritability and chest fullness/stuffiness, deficiency consumption with wheezing, and cold pain in both legs. Kills toxins from livestock fetuses and various poisons (*Bie Lu*). Treats epidemic febrile diseases by inducing sweating. Powdered and roasted, it stops night sweats and removes irritability. Raw and pounded into pills, it treats wind-cold-heat pathogens and sores in the chest. Decoction treats bloody dysentery with abdominal pain. Powder applied topically treats sores on the penis (*Xing Lun*). Promotes downward movement of Qi and harmonizes the middle jiao, treating vomiting and counterflow qi due to Warm Toxicity in Shanghan (Li Shizhen. Used in *Qian Jin Fang* for Black Ointment for Warm Toxicity).
Puzhou Chi
[Properties and Flavor] Salty, cold, non-toxic.
[Indications] Resolves irritability, heat, and toxicity; treats chills, fever, and deficiency consumption; harmonizes the middle and induces sweating; unblocks joints; eliminates fishy odors; treats nasal congestion due to Shanghan. Shanzhou Chi juice: Also removes irritability and heat (Meng Shen).
[Elucidation] Tao Hongjing states: Chi is commonly used in food. During spring and summer when weather is irregular, steaming or frying it and soaking it in wine for consumption is excellent. Following Kangbo's method: first moisten with vinegar and wine, steam, and sun-dry; mix with sesame oil, steam, and sun-dry again. Repeat three times. Mix with powdered Sichuan pepper and ginger before eating; it greatly surpasses contemporary oil Chi. People with foot disease often drink Chi-soaked wine and apply the dregs to their feet, leading to recovery.
Su Song states: Ancient and modern medical texts use Chi to treat diseases most frequently. People in Jiangnan are skilled at making Chi. Whenever one contracts seasonal pathogens, taking Scallion and Chi Decoction to induce sweating often leads to immediate recovery.
Li Shizhen states: Tao Hongjing's mention of Kangbo's Chi method is found in *Bo Wu Zhi*, stating it originated from foreign lands. "Kangbo" was simply the name of the person who transmitted this method to China. This Chi is excellent for regulating the middle jiao and directing Qi downward. Black soybeans have a neutral nature, but become warm when made into Chi. Since it undergoes steaming and drying, it can ascend and disperse. With scallions, it induces sweating; with salt, it induces vomiting; with wine, it treats wind; with wild garlic (Xie), it treats dysentery; with garlic, it stops bleeding; when roasted, it stops sweating. This aligns with the principle of Ephedra Root Nodes (Mahuang Genjie).
[Attached Prescriptions] Thirty-one old prescriptions, nineteen new prescriptions.
Cold Damage Inducing Sweating: Su Song states: Ge Hong's *Zhou Hou Bei Ji Fang* records: There are several types of Shanghan, which laypeople cannot distinguish suddenly. Now, one medicine is taken to treat them all. Whenever one initially feels headache and body heat with a surging pulse, within one or two days, treat with Scallion and Chi Decoction. Use a handful of white scallion stalks, one sheng of Chi, wrapped in silk. Decoct in three sheng of water until one sheng remains. Drink in one dose. If no sweat, prepare again, adding three liang of Puerariae Radix (Gegen); if still no sweat, add three liang of Ephedrae Herba (Mahuang). Another method in *Zhou Hou*: Decoct scallion water to make rice porridge, add salty Chi, and eat to induce sweat. Another method: Decoct one sheng of Chi in three sheng of urine from a young boy until one sheng remains. Divide and drink to induce sweat.
Unresolved Cold Damage: If Shanghan persists despite sweating, and after three or four days, there is chest oppression and nausea: Use one sheng of Chi and one he of salt. Decoct in four sheng of water until one and a half sheng remain. Divide and drink to induce vomiting. This is a secret method (*Mei Shi Fang*).
Expelling Warm Epidemics: Soak Chi and Atractylodis Macrocephalae Rhizoma (Baizhu) in wine and take regularly (*Mei Shi*).
Shanghan Ao Nao (Restlessness): After vomiting or purging in Shanghan, if there is internal restlessness (Ao Nao), or after severe purging if body heat persists and there is heart pain, use Gardeniae Fructus (Zhizi) and Chi Decoction to induce vomiting: Ten large Gardeniae Fructus... [Text cuts off].
Residual Toxins of Shanghan: After Shanghan, toxins attack hands and feet, causing general edema: Lightly roast five he of Chi, decoct with one and a half sheng of wine for five to seven boils. Drink as desired (*Jian Yao Ji Zhong*).
Shanghan Cataract (Mu Yi): Burn seven Chi, powder, and insufflate into the eyes (*Zhou Hou*).
Sudden Dysentery in Shanghan: *Xing Lun* states: Use one sheng of Chi and a handful of Allii Macrostemonis Bulbus (Xie Bai). Decoct Xie Bai in three sheng of water until cooked, add Chi, boil until dark, remove Chi... [Text cuts off].
Incessant Bloody Dysentery: Use equal parts of Chi and garlic. Pound into pills the size of sophora seeds. Take thirty pills per dose with salt water (*Wang Shi Bo Ji Fang*).
Bloody Dysentery with Stabbing Pain: *Xing Lun* states: Soak one sheng of Chi in water, boil twice, squeeze juice, and drink in one dose. Repeat if not cured.
Red and White Heavy Dysentery: Ge Shi: Roast fermented soybean paste (Dou Chi) until slightly charred, pound, and take one he, three times daily. Or roast until charred, soak in water, drink the juice; also effective. *Waitai Miyao*: Use one sheng of Chi center (roasted and powdered), divide into four doses, take with wine; it stops immediately upon entry.
Visceral Toxin Bleeding: Wu Xi San: Use ten pieces of light Chi and two cloves of garlic (roasted). Pound into pills the size of sophora seeds. Take twenty pills with coriander soup, twice daily. It stops quickly, eradicates the root, and has no dietary restrictions. Peng Daxiang of Luzhou says: This medicine is excellent, but garlic should be steamed nine times. Still use cold pickles... [Text cuts off].
Blood in Urine: A pinch of light fermented soybean paste. Decoct in water and drink on an empty stomach. Or take with wine (*Wei Shi De Xiao Fang*).
Malaria Chills and Fever: Decoct Chi soup and drink several sheng. Recovery occurs after profuse vomiting (*Zhou Hou Bei Ji Fang*).
Children's Chills and Fever, Evil Qi Attacking Humans: Pound wet Chi into pills the size of chicken eggs. Rub on cheeks, palms, and soles six or seven times. Also rub over the heart and above the navel... [Text cuts off].
Incessant Night Sweats: Meng Shen states: Lightly roast one sheng of Chi until fragrant, soak in three sheng of clear wine for three days. Strain and drink at any temperature. Repeat if not cured. Three doses will stop it.
Wheezing and Phlegm Accumulation: Attacks occur whenever it rains, preventing sitting or lying down, and loss of appetite. This is due to long-standing cold phlegm accumulating in the lung orifices, triggered by yin qi. One dose brings cure. After seven or eight doses, several sheng of foul phlegm are expelled, along with the drug properties, curing the root: Use one qian of Jiangxi light fermented soybean paste, steam and pound into paste. Add one qian of arsenic trioxide (Pi Shuang) powder and three qian of calcined alum. Roll into pills the size of mung beans. Take seven pills with cold tea/water (nine for severe cases, five for children). Lie supine with high pillow. Avoid hot foods, etc. (*Jie Xiao Fang*).
Wind-Toxic Knee Contracture and Joint Pain: Use five sheng of Chi center. Steam and sun-dry nine times. Soak in one dou of wine overnight. Drink warm as desired on an empty stomach (*Shi Yi Xin Jing*).
Paralysis of Hands and Feet: Decoct three sheng of Chi in nine sheng of water until three sheng remain. Divide into three doses. Another method: Lightly roast one sheng of Chi, place in a bag, and soak in three sheng of wine for three nights. Drink warm; slight intoxication is best (*Zhou Hou*).
Head Wind Pain: Wash head with Chi soup, avoid wind until cured (Sun Taoren's Formula).
Sudden Aphasia: Decoct Chi juice, add fine wine, and drink (*Zhou Hou*).
Laryngeal Bi with Aphasia: Decoct one sheng of Chi juice, drink, cover to induce sweat. Place cinnamon powder under the tongue and swallow gradually (*Qian Jin Fang*).
Polyps in Throat: Pound salted Chi and apply. First puncture to bleed, then apply; miraculous effect (*Sheng Ji Zong Lu*).
Sores in Mouth/Tongue with Chest/Diaphragm Pain: Contain scorched Chi powder overnight; cured (*Sheng Hui Fang*).
Bleeding from Tongue like Pinholes: Decoct three sheng of Chi in three sheng of water until boiling. Drink one sheng, three times daily (Ge Shi's Formula).
Abortion with Blood Loss and Irritability: Decoct one sheng of Chi in three sheng of water for three boils. Mix with powdered deer horn and take one fang cun bi (*Zi Mu Mi Lu Fang*).
Disturbance of Fetus in Pregnancy: Chi juice is excellent (Hua Tuo's Formula, same as above).
Difficult Labor: Caused by rupture of the fetal pillow and blood stasis wrapping the fetus. Use Sheng Jin San to expel stasis for smooth delivery: Use one liang of salted Chi... [Text cuts off].
Infant Congenital Toxins: Decoct light Chi into a thick juice. Give three or five mouthfuls; toxins will pass naturally. It also strengthens spleen qi and aids digestion of milk/food (*Sheng Hui Fang*).
Infant... [Text cuts off]: Use seven salted Chi (peeled) and one qian of calomel. Pound together, roll into mustard-seed-sized pills. Take three to five pills with Pogostemon cablin (Huoxiang) soup.
Infant Erysipelas with Weeping Sores: Roast Chi until smoke disappears, powder, mix with oil, and apply (Yao Hezhong's Formula).
Infant Head Sores: Wrap in yellow clay, bake until cooked, pound, mix with vegetable oil, and apply (*Sheng Jin Fang*).
Back Carbuncles (Fa Bei), Ulcerated or Not: Use three sheng of fragrant Chi, add little water, pound into paste. Make cakes according to the size of the swelling, three cun thick. Do not cover open sores. Place Chi cake on the area, arrange moxa on top, and moxibustion. Keep it warm, do not burn the flesh. If hot/painful, replace immediately; the condition will subside... [Text cuts off].
All Malignant Sores: Roast Chi into powder, apply. Within three or four applications (*Yang Shi Chan Ru*).
Sores on Penis with Pain and Rotting: Mix one part Chi with two parts earthworm mud. Grind with water and apply. Change when dry. Avoid hot food, alcohol, garlic, and mustard greens (*Xing Lun*).
Qu Niao Chuang (Urethral Discharge Sores): Pound Chi and apply. Effective (*Qian Jin Fang*).
Insect/Bug Stings: Chew Chi center and apply. Soon, hairs will appear in the Chi indicating cure. If not, reapply continuously day and night until hairs appear (*Waitai Miyao*).
Sprains and Fractures: Decoct three sheng of Chi in three sheng of water to make a thick juice. Drink to relieve chest oppression (*Qian Jin Fang*).
Blunt Trauma with Blood Stasis and Abdominal Fullness: Decoct one sheng of Chi in three sheng of water for three boils. Divide and drink. Repeat if not cured (*Qian Jin Fang*).
Resolving Shu Pepper Toxicity: Drink Chi juice (*Qian Jin Fang*).
Cow/Horse Poison: Mix Chi juice with human breast milk and take frequently; effective (*Wei Sheng Yi Jian Fang*).
Toad Poison: Small toads are toxic. Eating them causes urinary difficulty, lower abdominal pain, and sometimes death. Throw one he of raw Chi into fresh well water... [Text cuts off].
Alcohol Intoxication Disease: Half a sheng each of Chi and white scallion stalks. Decoct in two sheng of water until one sheng remains. Drink in one dose (*Qian Jin Fang*).
Overdose of Medicine with Confusion: Drink Chi juice (*Qian Jin Fang*).
Foreign Object in Eye: Soak three to seven Chi in water, wash the eye with it; the object will come out (*Zong Lu Fang*).
Splinter in Flesh: Chew Chi and apply (*Qian Jin Fang*).
Children's Strangury (Lin): See formula under Steamed Cake Elucidation.
Edema Starting from Feet: Drink Chi juice, apply dregs externally (*Zhou Hou Bei Ji Fang*).