甘、辛，温，炒黄用。
造神曲法，五月五日或六月六日，用白面百斤，青蒿自然汁三升，赤小豆末、杏仁泥各
三升
用汁和面、豆、杏仁
久者良。一法用青蒿、苍耳、野蓼自然汁及赤
白面搜和得所，作饼如上，生黄，晒收之尤
甘，温。
造红曲法，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
作五堆，再一时合作
盛新汲水，以竹萝盛曲作五六分蘸湿
沉半浮，再依前法作一次，又蘸若尽浮则成矣。
酒及 KT 中，鲜红可爱未过心者不甚佳，入药以
咸、甘，温，即大麦水浸生芽者，去须，取其中米炒研面用，今惟炒用。豆蔻、缩砂
乌梅、木瓜、芍药、五味子为使。
甘，大温。惟以糯米作者入药，余但可食尔。
即米醋，甘、酸、苦、温。服茯苓、丹参者不可食醋，米醋煮制四黄、丹砂、胆矾、
常
苦、甘、辛，大热。凡酒忌诸甜物，酒浆照人无影不可饮，祭酒自耗不可饮，酒合乳饮
令人气结，同牛肉食令人生虫。畏枳 、葛花、赤豆花、绿豆粉。
甘，温。即白砂糖。
辛、甘，温。爆干，簸去黑皮，炒黄用。韭叶不可与蜜及牛肉同食。
辛，平。同蜜食杀人，服地黄、常山忌食。
辛，温、有毒。不可同蜜食，杀人。
辛，热。微焙击碎，用生绢袋盛入煮，勿煎太过，则味苦辣。
【神曲】
味甘、辛，性温，炒至黄色后使用。
制作神曲的方法：在五月五日或六月六日，取白面一百斤，青蒿自然汁三升，赤小豆末、杏仁泥各三升。用汁液调和面粉、豆粉和杏仁泥。放置时间长的品质较好。另一种方法是用青蒿、苍耳、野蓼的自然汁以及赤白面揉和均匀，做成饼状如同上述方法，表面生黄霉，晒干收藏效果更佳。
【红曲】
味甘，性温。
制作红曲的方法：取白粳米一石五斗，用水淘洗浸泡一夜，蒸成饭，分成十五份，加入曲母三斤，搓揉使其均匀，并拢成五堆，再过一个时辰合并在一起。盛入新汲取的井水中，用竹筐盛装曲块，浸入水中约五六分深以沾湿。当曲块下沉一半且浮起一半时，再依照前法操作一次；如果全部浮起，则制作完成。用于酿酒及烹饪中，色泽鲜红可爱但未透心的品质不太佳，入药需选用……（原文此处中断）
【麦芽】
味咸、甘，性温，即大麦经水浸泡生出芽者，去掉须根，取其中的米粒炒制研成粉末使用，现在只采用炒制的方法。与豆蔻、缩砂仁、乌梅、木瓜、芍药、五味子配伍使用为佐使药。
【糖霜/砂糖】
味甘，大温。只有用糯米制作的才能入药，其余的只能食用罢了。
【米醋】
即米醋，味甘、酸、苦，性温。服用茯苓、丹参的人不可食用醋。米醋可用于煮制四黄、丹砂、胆矾、常山等药材。（原文此处中断）
【酒】
味苦、甘、辛，性大热。凡饮酒忌讳各种甜食，酒浆清澈到照人无影的不可饮用，祭祀用的酒因自然消耗减少的不可饮用，酒与乳同饮会导致气机郁结，与牛肉同食会使人产生寄生虫。畏惧枳壳、葛花、赤豆花、绿豆粉。
【白糖】
味甘，性温。即白砂糖。
【韭菜】
味辛、甘，性温。爆干后，簸去黑皮，炒至黄色使用。韭菜叶不可与蜂蜜及牛肉同食。
【葱】
味辛，性平。与蜂蜜同食可致人死亡，服用地黄、常山时忌食。
【蒜】
味辛，性温，有毒。不可与蜂蜜同食，否则杀人。
【姜】
味辛，性热。微焙后击碎，用生绢袋盛装入锅煮，不要煎煮过度，否则味道会变得苦辣。
[Shenqu (Medicated Leaven)]
Sweet, acrid, warm. Use after stir-frying until yellow.
Method for preparing Shenqu: On the fifth day of the fifth lunar month or the sixth day of the sixth lunar month, take 100 jin of white wheat flour, 3 sheng of natural juice from Qinghao (Artemisiae Annuae Herba), 3 sheng of powder from Xiaodou (Vigna angularis), and 3 sheng of paste from Xingren (Prunus armeniaca seed). Mix the flour, bean powder, and almond paste with the juice. Those aged longer are superior. Another method uses natural juices from Qinghao (Artemisiae Annuae Herba), Cang'er (Xanthii Fructus), Ye Liao (Polygoni Avicularis Herba), along with red and white wheat flour, kneaded evenly into cakes as described above, allowing a yellow mold to grow on the surface, then sun-dried and stored; this is particularly effective.
[Hongqu (Red Yeast Rice)]
Sweet, warm.
Method for preparing Hongqu: Take 15 dou of white japonica rice (Oryza sativa var. glutinosa), wash and soak in water overnight, steam into cooked rice, divide into fifteen portions, add 3 jin of Qu Mu (starter culture), knead thoroughly to ensure even distribution, pile them into five heaps, and after one shichen (two hours), combine them again. Place in newly drawn well water, holding the Qu in a bamboo basket, dipping it to about half or six-tenths depth to moisten. When the Qu sinks halfway and floats halfway, repeat the previous process once more; if it all floats, the preparation is complete. For brewing wine and cooking, those that are bright red and attractive but not fully penetrated through the center are not very good; for medicinal use, select... [text cuts off]
[Yamaimai / Maiya (Malt)]
Salty, sweet, warm. This refers to barley (Hordeum vulgare) soaked in water until sprouted. Remove the roots, take the kernels, stir-fry, and grind into powder. Currently, only stir-fried malt is used. It acts as an assistant drug when combined with Doukou (Amomi Fructus Rotundus), Suosha (Amomi Fructus), Wumei (Mume Fructus), Mugua (Chaenomelis Fructus), Shaoyao (Paeoniae Radix), and Wuweizi (Schisandrae Chinensis Fructus).
[Tangshuang / Shatang (Sugar)]
Sweet, greatly warm. Only sugar made from glutinous rice (Oryza sativa var. glutinosa) is suitable for medicinal use; others are merely for food.
[Micu (Rice Vinegar)]
This is rice vinegar, sweet, sour, bitter, warm. One should avoid vinegar while taking Fuling (Poria) and Danshen (Salviae Miltiorrhizae Radix et Rhizoma). Rice vinegar is used to decoct Sihuang (Four Yellows), Dansha (Cinnabar), Danfan (Chalcanthite), Changshan ( Dichroae Radix)... [text cuts off]
[Jiu (Alcohol/Wine)]
Bitter, sweet, acrid, greatly hot. When drinking wine, avoid all sweet substances. Wine that is so clear it casts no shadow should not be drunk. Sacrificial wine that has naturally evaporated should not be drunk. Drinking wine with milk causes Qi stagnation. Eating wine with beef leads to parasitic infections. Wine is incompatible with Zhike (Aurantii Fructus), Gehua (Puerariae Flos), Chidouhua (Vigna umbellata flower), and Lüdoufen (Phaseoli Radiati Powder).
[Baitang (White Sugar)]
Sweet, warm. This is white granulated sugar.
[Jiucai (Chinese Chives)]
Acrid, sweet, warm. After being dried by high heat, winnow to remove black skins, and stir-fry until yellow before use. The leaves of Jiucai (Allium tuberosum) should not be eaten together with honey or beef.
[Cong (Scallion/Garlic? Context suggests Scallion or similar Allium due to "poisonous with honey" often attributed to Garlic/Suan, but text says Cong here. However, standard TCM texts often list Suan (Garlic) separately. Let's stick to literal translation of entity 'Cong' or generic Allium if ambiguous, but usually Cong is mild. Wait, "Same as honey kills people" is classic warning for Suan (Garlic). The text says "Cong". I will translate as Scallion/Garlic based on context of toxicity, but strictly it says Cong. Actually, in many ancient texts, errors exist. I will translate literally as Scallion but note the toxicity warning applies.] *Correction*: In traditional materia medica, "Cong" (Scallion) is generally safe. "Suan" (Garlic) is toxic with honey. The text provided says "Cong". I will translate as Scallion (Allii Fistulosi Bulbus) but keep the warning as per source text.
Acrid, neutral. Eating with honey can be fatal. Avoid consumption when taking Dihuang (Rehmanniae Radix) and Changshan (Dichroae Radix).
[Suan (Garlic)]
Acrid, warm, slightly toxic. Do not eat with honey, as it can be fatal.
[Jiang (Ginger)]
Acrid, hot. Lightly roast and crush. Place in a raw silk bag and boil. Do not over-decoct, otherwise the taste becomes bitter and pungent.