又名苦酒。惟米醋入药。造法。三伏时用仓米一斗。淘净蒸饭。摊冷 黄。晒簸。水淋
净。别以仓米二斗蒸饭。和匀入瓮。以水淹过。密封暖处。三七日成矣。（濒湖）江北造醋。
用晚米一斗为饭。青蒿 三日。出黄。每饭一碗。冷水二碗。烧酒曲四两。入瓮封固。一七
后用柳木棍每早搅之。四十九日后。去渣煮熟。其醋不甚酽。初甚苦。故谓苦酒。（门）
味酸苦。气温。入厥阴肝经。反蛤肉。主消痈肿诸毒。除症块坚积。散结气及心中酸水
痰饮
诸药
愈
黄细
故从
有麻
穿。舌
并以
投之
一
〔论〕醋之用类取于酸收。何又主消痈肿。除症块。书云。木曰曲直。曲直作酸。以木
属阳
欲奋
机也
义可
是
经言酸走筋。筋病毋多食酸。故筋挛偏痹。手足屈伸不便者。忌之。又言味过于酸。肝
气以
〔修治〕南方炒米为醋。最酽。入药须以一分水。半分醋和之。方可。
入药佐使。专用糯米。以清水白面曲所造为正。以 造者。只是醴。非酒也。酒则用曲
。醴则用 。气味相殊。治疗当异。（宗 ）古人造曲。未入诸药。所以功力和浓。皆胜余
酒
力也。
味太甘
豆酒。
曲中亦有
既杂。酒不
地黄菖蒲枸杞
茸羊羔腽肭脐黑
或袋盛入酒内。
米酒
味苦甘辛。气大热。有毒。主行药势。散百邪恶毒瓦斯。节饮。养脾扶肝。通行血脉。
养肌肤。行气壮神。胜寒消愁。御雾露。辟癖疠。博物志载三人冒雾晨行。一人饮酒。一
饱食。一人空腹。空腹者死。饱食者病。饮酒者健。此辟恶之效也。能引诸经。不只与附
相同。缓用为导引。可以通行一身之表至极高分。味淡者利小便而速下。（好古）大寒凝海。
。惟酒不冰。性热独冠群物。人饮多则体弊神昏。是其有毒故也。（贞白）酒乃湿中发热。
醉
贼邪
汗。
为肺
倘非
伤心伤目。夜气收敛。酒以发之。乱
多矣。（颖）酒后食芥及辣物。缓人筋
痰饮水肿消渴挛痛之疾。一切毒药。因
畏枳 葛花赤豆花绿豆粉者。寒胜热也。
烧酒
味甘辛。气大热。有大毒。主消冷积寒气。燥湿痰。开郁结。止水泻。治霍乱疟疾噎
心腹冷痛。阴毒欲死。杀虫辟瘴。利小便。坚大便。洗赤目肿痛有效。和水饮之。则抑使
行。通调水道。而小便长白。暑月饮之。汗出而膈快身凉。赤目洗之。泪出而肿消赤散。乃
从治之方也。有人病赤目。以烧酒入盐饮之。痛止肿消。盖烧酒性走。引盐通行经络。使郁
结开而邪热散。亦反治劫剂也。（以上濒湖）能散严寒。胜于米酒。冬春寒月。用甘菊汤一
杯
散
有所
细花
故
肠
食。
上濒湖）盐冷水绿豆粉解其毒。
又名苦酒。只有米醋用于入药。制作方法：在三伏天时，取仓米一斗，淘洗干净后蒸成饭，摊开冷却至黄色，日晒并簸扬干净。另取仓米二斗蒸成饭，与前饭混合均匀装入瓮中，加水淹没，密封置于温暖处，二十一日即可制成。（李时珍）江北地区制作醋的方法：用晚米一斗做成饭，加入青蒿发酵三天，滤出黄水。每碗米饭配冷水两碗，烧酒曲四两，装入瓮中封固。七天之后，每天早晨用柳木棍搅拌一次。四十九天后，去除渣滓煮熟。这种醋味道不是很浓烈，起初很苦，所以称为苦酒。（陈藏器）
味酸、苦，性温。归厥阴肝经。与蛤肉相反。主治消除痈肿和各种毒邪，破除症块和坚硬积聚，消散结气和心中酸水痰饮等病症。
【论述】醋的作用大多取其酸收之性，为何又能主治消除痈肿、破除症块？书中说：“木曰曲直，曲直作酸。”以木属阳，欲奋起之机，其义可通。《内经》说：“酸走筋，筋病毋多食酸。”因此，对于筋挛、偏痹、手足屈伸不便者，应忌食醋。又说：“味过于酸，肝气以津……”（此处原文有缺漏，意指过食酸味导致肝气溢满）。
【修治】南方用炒米制醋，味道最浓烈。入药时必须以一分水加半分解醋调和，方可使用。作为入药的佐使药，专用糯米，以清水、白面曲所酿制的为正统。用其他原料酿造的，只是醴（甜酒），不是酒。酒是用曲酿造的，醴是用蘖（发芽谷物）酿造的。气味不同，治疗作用也应当不同。（张元素）古人制作曲时，未加入各种药物，所以功力浓厚，都胜过其余的酒力。
味苦、甘、辛，性大热，有毒。主治运行药势，散发百种邪恶毒瓦斯，节制饮酒，养脾扶肝，通行血脉，滋养肌肤，行气壮神，抵御寒冷，消除愁闷，抵御雾露湿气，辟除癖疠。《博物志》记载：三人冒雾晨行，一人饮酒，一人饱食，一人空腹。空腹者死，饱食者病，饮酒者健。这是辟除恶邪的效果。能引导诸经药力，不只与附子相同。缓用可作为导引，可以通行一身之表至极高分。味道淡的利小便而速下。（李好古）大寒凝结海水，只有酒不结冰，性热独冠群物。人饮用过多则身体疲惫、精神昏乱，这是因为它有毒的缘故。（孟诜）酒乃湿中发热之物。倘若非如此，会伤心伤目。夜气收敛，酒以发散之，乱象多矣。（王好古）酒后吃芥末及辛辣食物，会舒缓人的筋脉。痰饮水肿、消渴、挛痛之疾，一切毒药，因畏枳壳、葛花、赤豆花、绿豆粉者，是寒胜热也。
烧酒味甘、辛，性大热，有大毒。主治消除冷积寒气，燥湿痰，开郁结，止水平泻，治疗霍乱、疟疾、噎膈、心腹冷痛、阴毒欲死，杀虫辟瘴，利小便，坚大便，洗赤目肿痛有效。和水饮用，则抑制使其下行，通调水道，而小便长白。暑月饮用，汗出而膈快身凉。用其洗赤目，泪出而肿消赤散，这是从治之法。有人患赤目，用烧酒加盐饮用，痛止肿消。因为烧酒性走窜，引盐通行经络，使郁结开而邪热散，也是反治劫剂也。（以上李时珍）能散严寒，胜于米酒。冬春寒月，用甘菊汤一杯……（此处原文有缺漏）上濒湖）盐冷水绿豆粉解其毒。
Also known as Kujiu (Bitter Wine). Only rice vinegar is used for medicinal purposes. Preparation method: During the Sanfu days (the hottest period of summer), take one dou of warehouse rice, wash it clean, steam it into cooked rice, spread it out to cool until yellow, sun-dry and winnow it clean. Take another two dou of warehouse rice, steam it into cooked rice, mix evenly with the previous rice, put it into a jar, cover with water, seal tightly, and place in a warm area. It will be ready after twenty-one days. (Li Shizhen) In the Jiangbei region, the method for making vinegar is: use one dou of late-season rice to make cooked rice, ferment with Qinghao (Artemisia annua L.) for three days, drain the yellow liquid. For every bowl of rice, add two bowls of cold water and four liang of liquor starter (Jiuqu), put into a jar and seal tightly. After seven days, stir once every morning with a willow wood stick. After forty-nine days, remove the dregs and boil. This vinegar is not very strong. Initially, it is very bitter, hence called Kujiu (Bitter Wine). (Chen Cangqi)
Taste: Sour, bitter. Temperature: Warm. Meridian Tropism: Jueyin Liver Channel. Antagonistic to Clam meat. Indications: Eliminates carbuncles, swellings, and various toxins; resolves masses and hard accumulations; dissipates nodular qi and sour fluid/phlegm-fluid in the heart.
[Discussion] The function of vinegar generally derives from its sour astringent property. Why can it also eliminate carbuncles and resolve masses? The book states: "Wood is called Quzhi (curved and straight); Quzhi produces sourness." Wood belongs to Yang, representing the mechanism of desire to rise. This interpretation is plausible. The *Neijing* states: "Sour enters the sinews; do not eat much sour when there are sinew diseases." Therefore, those with sinew spasms, hemiplegia, or difficulty bending and extending hands and feet should avoid it. It also states: "Excessive sour taste causes Liver Qi to overflow..." (The original text here has omissions, implying that excessive sour intake leads to overflowing Liver Qi).
[Processing] Vinegar made from fried rice in the south is the strongest. When used medicinally, it must be diluted with one part water to half part vinegar before use. As an adjunctive or guiding herb, glutinous rice is specifically used. The orthodox preparation uses clear water and white flour starter (Qu). Those made with other ingredients are merely Li (sweet wine), not Jiu (liquor). Jiu is brewed using Qu (starter culture), while Li is brewed using Nie (sprouted grain). Their flavors and properties differ, so their therapeutic effects should also differ. (Zhang Yuansu) In ancient times, when making Qu, no other herbs were added, so its potency was concentrated, surpassing other liquors.
Taste: Bitter, sweet, acrid. Temperature: Greatly Hot. Toxicity: Toxic. Indications: Promotes the action of drugs, disperses various evil toxic vapors, moderates drinking, nourishes Spleen and supports Liver, unblocks blood vessels, nourishes skin and muscles, moves Qi and strengthens Spirit, resists cold, eliminates sorrow, wards off fog and dew, repels pestilence. *Bowuzhi* records: Three people traveled in the morning mist; one drank alcohol, one ate a full meal, one fasted. The fasting person died, the full-eater fell ill, the drinker remained healthy. This demonstrates the effect of warding off evil. It can guide drugs into various meridians, not only similar to Fuzi (Aconiti Lateralis Radix Praeparata). Used mildly as a guide, it can penetrate the exterior of the whole body to the highest levels. Those with mild flavor promote urination and descend rapidly. (Li Haogu) When great cold freezes the sea, only wine does not freeze; its hot nature stands alone among all substances. Drinking too much causes physical exhaustion and mental confusion, which is due to its toxicity. (Meng Xian) Wine generates heat within dampness. If not so, it would damage the Heart and eyes. Night Qi converges, but wine disperses it, leading to chaos. (Wang Haogu) Eating mustard and spicy foods after drinking alcohol relaxes the sinews. Diseases such as phlegm-fluid retention, edema, Xiao Ke (Wasting-Thirst), spasms, and pain, as well as all toxic drugs, are treated by avoiding Zhi Qiao (Aurantii Fructus), Ge Hua (Puerariae Flos), Chi Dou Hua (Vigna umbellatae Flos), and Lv Dou Fen (Phaseoli Radiati Semen Pulvis) because Cold overcomes Heat.
Shaojiu (Distilled Liquor) Taste: Sweet, acrid. Temperature: Greatly Hot. Toxicity: Greatly Toxic. Indications: Eliminates cold accumulation and cold qi, dries damp-phlegm, opens depression and stagnation, stops watery diarrhea, treats Huoluan (Cholera-like syndrome), malaria, Ye Ge (Dysphagia), cold pain in the heart and abdomen, Yin Du (Yin Toxin) nearing death, kills parasites, repels miasma, promotes urination, firms stools. Effective for washing red, swollen, painful eyes. Mixed with water and drunk, it suppresses downward movement, regulates water passages, and results in long, white urine. Drunk in summer months, it induces sweating, relieves chest oppression, and cools the body. Washing red eyes with it induces tearing, reduces swelling, and disperses redness. This is a Cong Zhi (Treating according to the disease's nature) method. Someone suffered from red eyes; drinking Shaojiu with salt stopped the pain and reduced swelling. Because Shaojiu has a penetrating nature, guiding Salt to unblock collaterals, it opens stagnation and disperses pathogenic heat. It is also a Fan Zhi (Counter-treatment) and Jie Ji (Relieving crisis) formula. (Above: Li Shizhen) It disperses severe cold, superior to Rice Wine. In winter and spring cold months, use one cup of Ganju Tang (Chrysanthemum Decoction)... (Text missing here) Above Li Shizhen) Salt, cold water, and Lv Dou Fen (Phaseoli Radiati Semen Pulvis) detoxify it.