\r干姜\pj355.bmp\r
\r温州生姜\pj355a.bmp\r
\r涪州生姜\pj355a1.bmp\r
味辛，气微温。气味俱轻，升也，阳也。无毒。荆扬多种，（荆州属湖广、扬州注前。）
秋月采根。沙藏常得新鲜，四时不缺。应用制莨（音浪）菪（音浪）半朴（莨菪子、半夏、
浓朴
，）恶鼠粪芩连（天鼠粪、黄芩、黄连。）为使秦椒，入药凭证。去皮热，留皮凉。佐大枣益
气浓肠，兼竹溺豁痰利窍。杀
半夏毒，不麻戟咽喉。润地黄炒，免滞泥胸膈。同陈茶叶（多年者佳）煎汁，疫痢禁口者可
苏；拌生盐炒泡汤，宿食裹痰
者即吐。益脾开胃口，（或问∶生姜辛温入肺，何是入胃口？东坦曰∶俗皆以心下为胃口，
非也。咽门之下受有形物者，
谓之胃口，与肺
药。霍乱转筋欲
饮佳。赤肿痛眼无疮，铜钱刮汁点效。行津液调合荣卫，去狐臭通畅神明。宜啖春初，辟疠
且助生发。勿食秋后，泄气
犹损寿元。夜气敛收，尤全禁忌。《论语》虽曰∶不撤姜食。然必食之以时，又不可过于多
尔。姜屑（北干姜不热，
北生姜不润。）和酒服，能治偏风；姜皮作散调，（五皮散用。）堪消浮肿。 去皮日曝，
又名干姜。（汉州造干姜法∶以水淹姜三日，去皮，又置流水中六日，更刮去皮，方曝
干，酿于瓮中三日乃成。）干
则味
辛专窜而不收，堪治表，解
散风寒湿痹，鼻塞头疼，发热狂邪；炮苦能止而不移，可温中，调
吐泻之疾。表证肺寒咳嗽，
仗五味子相助建功；里证脉绝无阳，资黑附子为引取效。若疗血虚寒热，加入补阴药煎；能
引血药上升，入于气分生血。
故产血去多，热发骤盛者，倍用治之，而弗疑也。炒黑止唾血痢血良，煨研塞水泻溏泻妙。
遇阴阳易证，用取汗立差。
一云∶泻脾非泻正气。盖脾中寒湿，须干姜辛热以燥之，故曰泻耳。
味辛，气微温。气味都轻清，主升浮，属阳。无毒。荆州、扬州多地种植。（荆州属于湖广地区，扬州的注脚见前文。）
秋季采收根部。沙藏保存能常保新鲜，四季不缺。应用时需配伍莨菪（音浪）、半夏、浓朴，忌与天鼠粪、黄芩、黄连同用作为使药的是秦椒，入药需以此为凭证。去皮则性热，留皮则性凉。佐以大枣可益气厚肠，兼用竹沥和溺白（尿液沉淀物）可豁痰利窍。能杀半夏之毒，且不刺激咽喉发麻。与地黄同炒，可避免滋腻滞塞胸膈。同陈年茶叶（以多年者为佳）煎汁，疫痢禁口者可苏醒；拌生盐炒后泡汤，宿食裹痰者即吐。益脾开胃，（有人问：生姜辛温入肺，为何说是入胃口？东坦说：世俗都以心下为胃口，这是不对的。咽门之下受纳有形食物的地方，才叫胃口，这与肺药不同。）霍乱转筋欲饮佳。赤肿痛眼无疮，铜钱刮汁点涂有效。行津液调合营卫，去狐臭通畅神明。宜在初春食用，辟疠气且助生发。勿在秋后食用，泄气犹损寿命。夜间气息收敛收藏，尤其完全禁忌。《论语》虽说不撤姜食，但必须按时进食，又不可过多罢了。姜屑（北方干姜不热，北生姜不润。）和酒服，能治偏风；姜皮作散剂调敷，（五皮散中用到。）可消浮肿。去皮日晒，又名干姜。（汉州制作干姜的方法：用水浸泡姜三天，去皮，又放在流水中六天，再刮去皮，然后晒干，酿在瓮中三天才成。）干则味辛专于走窜而不收敛，可治表证，解散风寒湿痹，鼻塞头疼，发热狂邪；炮制后味苦能止而不移，可温中，调理呕吐腹泻之疾。表证肺寒咳嗽，仗五味子相助建功；里证脉绝无阳，资黑附子为引取效。若治疗血虚寒热，加入补阴药煎煮；能引血药上升，入于气分生血。所以产后失血多，热发骤盛者，加倍使用治疗，而不要怀疑。炒黑止唾血痢血良，煨研塞鼻治水泻溏泻妙。遇到阴阳易证，用取汗法立愈。
一说：泻脾非泻正气。盖脾中寒湿，须干姜辛热以燥之，故曰泻耳。
Dried Ginger (Ganjiang)
Wenzhou Fresh Ginger (Wenzhou Shengjiang)
Fuzhou Fresh Ginger (Fuzhou Shengjiang)
Pungent in flavor, slightly warm in nature. The aroma and flavor are both light, ascending and floating, belonging to Yang. Non-toxic. Widely cultivated in Jingzhou and Yangzhou. (Jingzhou belongs to Huguang; see previous notes for Yangzhou.)
Roots are harvested in autumn. Stored in sand, they remain fresh and available throughout the four seasons. In application, it is used with Hyoscyamus niger seed (Langdang), Pinellia ternata (Banxia), and Magnolia officinalis bark (Houpo). It is incompatible with Tianshufen (Tian Shufen), Scutellaria baicalensis (Huangqin), and Coptis chinensis (Huanglian). Qinjiao (Sichuan Pepper) serves as the guiding herb, serving as a standard for medicinal use. Removing the peel makes it hot; keeping the peel makes it cool. Paired with Jujube (Dazao), it benefits Qi and thickens the intestines; combined with Bamboo Sap (Zhuli) and Urine Sediment (Niaobai), it resolves phlegm and opens orifices. It neutralizes the toxicity of Pinellia ternata without causing numbness in the throat. Stir-fried with Rehmannia glutinosa (Dihuang), it prevents cloying stagnation in the chest and diaphragm. Decocted with aged tea leaves (preferably those aged for many years), it can revive patients with epidemic dysentery who cannot eat. Mixed with raw salt, stir-fried, and decocted, it induces vomiting in cases of retained food encasing phlegm. It benefits the spleen and opens the stomach appetite. (A question arises: Fresh ginger is pungent and warm, entering the Lung meridian; why is it said to enter the stomach? Dongtan replied: Common people mistakenly consider the area below the heart as the "stomach gate." This is incorrect. The place below the pharynx that receives solid food is called the "stomach gate," which differs from Lung herbs.) It is beneficial for cholera with muscle cramps when consumed as a drink. For red, swollen, painful eyes without ulcers, juice scraped from a copper coin applied topically is effective. It promotes fluid circulation, harmonizes Ying and Wei (Nutritive and Defensive Qi), removes fox odor, and clarifies the mind. It is suitable for consumption in early spring to ward off pestilential qi and aid the generation and flourishing of Yang energy. It should not be eaten after autumn, as it dissipates Qi and damages longevity. At night, when Qi converges and stores, its consumption is strictly contraindicated. Although the *Analects* states "do not remove ginger from meals," one must consume it at the proper time and in moderation. Ginger crumbs (Northern dried ginger is not sufficiently warming; northern fresh ginger is not sufficiently moistening) taken with wine can treat hemiplegia due to wind. Ginger peel made into a powder and applied externally (used in Wupi San / Five Peel Powder) can reduce edema. Peeled and sun-dried, it is also known as Dried Ginger. (The method for making Dried Ginger in Hanzhou: Soak ginger in water for three days, peel it, then place it in running water for six days, scrape the peel again, dry it in the sun, and ferment it in an urn for three days before it is ready.) When dried, its pungency specializes in dispersing rather than astringing, making it suitable for exterior syndromes, resolving wind-cold-damp bi obstruction, nasal congestion, headache, fever, and manic delirium. When processed (pao), its bitterness becomes astringent and stabilizing, making it suitable for warming the middle jiao and regulating vomiting and diarrhea. For exterior syndromes with cold-phlegm cough due to Lung cold, it relies on Schisandra chinensis (Wuweizi) to assist in achieving efficacy. For interior syndromes with absent pulse and absence of Yang, it relies on Aconitum carmichaelii root (Hei Fuzi) as a guide to obtain results. If treating blood deficiency with alternating chills and fever, add Yin-nourishing herbs for decoction; it can guide blood-invigorating herbs upward, entering the Qi level to generate blood. Therefore, in postpartum cases with excessive blood loss and sudden intense heat, double the dosage for treatment without hesitation. Charred black, it effectively stops hemoptysis and bloody dysentery; baked and ground, inserted nasally, it is excellent for watery and loose stools. In cases of Yinyang Yi syndrome, inducing sweating leads to immediate recovery.
Another view: Drying the Spleen does not drain healthy Qi. Since cold-dampness in the Spleen requires the pungent-heat of Dried Ginger to dry it out, it is termed "draining" in this context.