（ ，音矩。《唐本草》）
【释名】 子（《广志》）、土荜茇（《食疗》）
时珍曰∶按∶嵇含云∶ 子可以调食，故谓之酱，乃荜茇之类也，故孟诜《食疗》谓之
土荜茇。其蔓叶名扶留藤，一作扶檑，一作浮留，莫解其义。蒌则留字之讹也。
【集解】恭曰∶ 酱生巴蜀中，《蜀都赋》所谓流味于番禺者。蔓生，叶似王瓜而浓大
光泽，味辛香，实似桑椹，而皮黑肉白。西戎亦时将来，细而辛烈。交州、爱州人家多种之，
蔓生，其子长大，苗名浮留藤。取叶合槟榔食之，辛而香也。
颂曰∶今夔川、岭南皆有之。昔汉武帝使唐蒙晓谕南越。越王食蒙以 酱，曰∶西北
江，广数里，出番禺城下。武帝感之，遂开 、越 也。刘渊林注《蜀都赋》云∶ 酱
缘木而生。其子如桑椹，熟时正青，长二、三寸。以蜜及盐藏而食之，辛香。与苏恭所说大
同小异。盖渊林所云乃蜀产，苏恭所云乃海南者尔。今惟贵荜茇而不尚 酱，故鲜有用者。
李 曰∶《广州记》云∶出波斯国，实状若桑椹，紫褐色者为上，黑者是老不堪。然近
多黑色，少见褐者。黔中亦有，形状滋味一般。
时珍曰∶ 酱，今两广、滇南及川南、渝、泸、威、茂、施诸州皆有之。其苗谓之蒌叶，
蔓生依树，根大如箸。彼人食槟榔者，以此叶及蚌灰少许同嚼食之，云辟瘴疠，去胸中恶气。
故谚曰∶槟榔浮留，可以忘忧。其花实即 子也。按嵇含《草木状》云∶ 酱即荜茇也。
生于番国者大而紫，谓之荜茇。生于番禺者小而青，谓之 子。本草以 易蒌子，非矣。蒌
子一名扶留，其草形全不相同。时珍窃谓 子蔓生，荜茇草生，虽同类而非一物，然其花实
气味功用则一也。嵇氏以二物为一物，谓 子非扶留，盖不知扶留非一种也。刘歆期《交州
记》云∶扶留有三种∶一名获扶留，其根香美；一名扶留藤，其味亦辛；一名南扶留，其叶
青味辛是矣。
【修治】 曰∶凡采得后，以刀刮去粗皮，捣细。每五两，用生姜自然汁五两拌之，蒸
一日，曝干用。
根、叶、子
【气味】辛，温，无毒。
时珍曰∶气热味辛，阳也，浮也。
【主治】下气温中，破痰积（《唐本》）。咳逆上气，心腹虫痛，胃弱虚泻，霍乱吐逆，
解酒食味（李 ）。散结气，心腹冷痛，消谷（孟诜）。解瘴疠，去胸中恶邪气，温脾燥热（时
珍）。
【附方】新一。
牙疼∶ 酱、细辛各半两，大皂荚五铤（去子，每孔入青盐烧存性）。同研末。频掺吐
涎。（《御药院方》）
（音矩。《唐本草》）
【释名】 子（《广志》）、土荜茇（《食疗》）
李时珍说：据嵇含记载， 子可以用来调味食物，所以称为酱，它属于荜茇这一类，所以孟诜在《食疗》中称它为土荜茇。它的藤蔓叶子叫扶留藤，又写作扶檑或浮留，没人能解释其含义。“蒌”字是“留”字的讹误。
【集解】苏恭说： 酱生长在巴蜀地区，《蜀都赋》中所谓“流味于番禺”指的就是它。它是蔓生植物，叶子像王瓜但更浓大且有光泽，味道辛香，果实像桑椹，但外皮黑色、果肉白色。西域也时常进贡这种药材，颗粒细小且辛辣猛烈。交州、爱州的百姓多种植它，也是蔓生，果实较大，苗名叫浮留藤。人们取叶子配合槟榔一起食用，味道辛辣而芳香。
苏颂说：现在夔川、岭南都有出产。从前汉武帝派唐蒙去晓谕南越。南越王用 酱招待唐蒙，并说：“西北有一条江，宽几里，从番禺城下流出。”汉武帝被感动，于是开通了 地和越地。刘渊林注释《蜀都赋》说： 酱沿着树木生长。它的果实像桑椹，成熟时呈正青色，长二、三寸。用蜜和盐腌制后食用，味道辛香。这与苏恭所说的内容大体相同，只有细微差别。大概刘渊林所说的是蜀地产的，苏恭所说的是海南产的。现在人们只重视荜茇而不推崇 酱，所以很少有人使用。
李曰：《广州记》记载：产于波斯国，果实形状像桑椹，紫褐色的是上品，黑色的则是老熟不堪食用。然而现在多见黑色，少见褐色的。黔中地区也有，形状和滋味都一样。
李时珍说： 酱，现在两广、滇南以及川南、渝、泸、威、茂、施等州都有出产。它的苗叫蒌叶，蔓生依附树木，根粗如筷子。那里吃槟榔的人，用这种叶子加少许蚌灰一起咀嚼食用，据说可以辟除瘴疠之气，去除胸中的恶气。所以谚语说：“槟榔浮留，可以忘忧。”它的花实就是 子。据嵇含《草木状》记载： 酱即荜茇。产于番国的大而紫，称为荜茇；产于番禺的小而青，称为 子。本草书中将 与蒌子混淆，这是错误的。蒌子又名扶留，但其草的形状完全不同。我私下认为， 子是蔓生，荜茇是草生，虽然同类但不是一物，然而它们的花实气味和功能是一样的。嵇氏将二者混为一谈，说 子不是扶留，大概是因为不知道扶留不止一种。刘歆期《交州记》记载：扶留有三种：一名获扶留，根部香美；一名扶留藤，味道也辛；一名南扶留，叶子青色味道辛，就是这样。
【修治】 说：凡是采得后，用刀刮去粗皮，捣碎成细末。每五两，用生姜自然汁五两拌和，蒸一天，晒干后使用。
根、叶、子
【主治】下气温中，破痰积（《唐本》）。治疗咳逆上气，心腹虫痛，胃弱虚泻，霍乱吐逆，解酒食毒（李 ）。散结气，治疗心腹冷痛，助消化（孟诜）。解除瘴疠，去除胸中恶邪气，温脾燥热（李时珍）。
【附方】新方一则。
牙疼： 酱、细辛各半两，大皂荚五铤（去掉子，在每个孔中放入青盐烧至存性）。一同研成粉末。频繁撒入患处吐出涎水。（《御药院方》）
(Sound: ju. *Tang Bencao*)
[Names] Zi (Guangzhi), Tu Bibai (Shiliao)
Li Shizhen says: According to Ji Han, Zi can be used to season food, hence it is called Jiang; it belongs to the category of Bibai, hence Meng Shen in *Shiliao* calls it Tu Bibai. Its vine leaves are named Fuliu Teng, alternatively written as Fulei or Fuliú, and no one understands its meaning. "Lou" is a corruption of the character "Liu".
[Ji Jie / Collected Explanations] Su Gong says: Jiang grows in the Ba and Shu regions, referred to in the *Shudu Fu* as "flowing its flavor to Panyu." It is a climbing plant with leaves resembling those of Trichosanthes cucumerina but thicker, larger, and glossy. The taste is pungent and aromatic. The fruit resembles mulberry berries but has black skin and white flesh. The Western Regions also occasionally tribute this herb; it is small and intensely pungent. In Jiaozhou and Aizhou, people often cultivate it. It climbs, producing large fruits, and the seedling is called Fuliú Teng. People take the leaves and chew them together with Areca nut; the taste is pungent and fragrant.
Su Song says: It is now found in Kuichuan and Lingnan. In the past, Emperor Wu of Han sent Tang Meng to instruct Nanyue. The King of Nanyue entertained Tang Meng with Jiang, saying, "To the northwest lies a river, several li wide, flowing out from beneath the city of Panyu." Moved by this, Emperor Wu subsequently opened up the lands of Di and Yue. Liu Yuanlin, annotating the *Shudu Fu*, states: "Jiang grows along trees. Its fruit resembles mulberries, turning green when ripe, two to three inches long. Preserved with honey and salt for consumption, it is pungent and fragrant." This is largely similar to Su Gong's description, with minor differences. Likely, what Liu Yuanlin described was produced in Shu, while what Su Gong described was produced in Hainan. Currently, people value Bibai highly but do not favor Jiang, so few use it.
Li says: *Guangzhou Ji* records that it originates from Persia. The fruit resembles a mulberry; those that are purple-brown are superior, while black ones are old and unsuitable for use. However, nowadays black ones are common, and brown ones are rare. Qianzhong also produces it, with identical shape and taste.
Li Shizhen says: Jiang is currently found in Liangguang, southern Yunnan, southern Sichuan, and various prefectures including Yu, Lu, Wei, Mao, and Shi. Its seedling is called Lou Ye (Betel leaf). It climbs trees, and its root is as thick as a chopstick. Locals who chew Areca nut mix this leaf with a little clam ash. It is said to ward off miasma and remove evil qi from the chest. Hence the proverb: "Areca nut and Fuliu can dispel sorrow." Its flowers and fruits are Zi. According to Ji Han's *Caomu Zhuang*: Jiang is Bibai. Those produced in foreign lands are large and purple, called Bibai; those produced in Panyu are small and green, called Zi. Materia Medica texts confuse Jiang with Lou Zi, which is incorrect. Lou Zi is also known as Fuliu, but its herbal form is completely different. I privately believe that Zi is a climber, while Bibai is an herbaceous plant; although they are related, they are not the same species. However, their floral/fruit characteristics, odor, and functions are identical. Ji Han conflated the two into one, stating Zi is not Fuliu, likely because he did not know that Fuliu comprises more than one type. Liu Xiqi's *Jiaozhou Ji* records: There are three types of Fuliu: one is Huo Fuliu, whose root is fragrant and delicious; one is Fuliu Teng, whose taste is also pungent; one is Nan Fuliu, whose leaves are green and pungent. This is correct.
[Xiu Zhi / Processing] says: After harvesting, scrape off the coarse skin with a knife and grind finely. For every five liang, mix with five liang of fresh ginger juice, steam for one day, then sun-dry for use.
Root, Leaf, Fruit
[Qi Wei / Odor and Flavor] Pungent, Warm, Non-toxic.
Li Shizhen says: The qi is hot and the flavor is pungent; it is Yang and floating.
[Zhu Zhi / Indications] Descends Qi and warms the Middle Jiao, breaks up phlegm accumulations (*Tang Ben*). Treats coughing with reverse flow of Qi, abdominal pain due to parasites, weak stomach with deficiency diarrhea, cholera with vomiting and reflux, and resolves alcohol and food toxicity (Li ). Scatters stagnant Qi, treats cold pain in the heart and abdomen, aids digestion (Meng Shen). Resolves miasma, removes evil pathogenic qi from the chest, warms the Spleen and dries damp-heat (Li Shizhen).
[Attached Formulas] One new formula.
Toothache: Jiang and Xixin (Asarum Herba) each half liang, Da Zao Jia (Gleditsiae Sinensis Fructus) five ting (remove seeds, insert Qingyan [Halitum] into each hole, burn until carbonized but retaining nature). Grind all into powder. Frequently sprinkle into the mouth to induce salivation and expectoration. (*Yuyao Yuan Fang*)