甘酸性平,色赤入心,能下行而散血利水。久服令人瘦。紧小色暗者入药。半红半
名相思子,性平有毒,吐心腹邪气,世每以此伪充。
性味甘寒,通行十二经;清湿热,止烦渴,为利湿解毒专药。其功在皮,去壳即壅气
绿豆粉∶一名真粉,虽有和中退热之功;但善解药性,病患宜少食之。
甘涩性温,补益中气,涩肠实脾;能已久泻。发芽则全不闭涩,香甘可口。
性味甘平,健脾消暑,止泻除湿。消暑生用,健脾炒用。多食、久食,但能滞气。
叶∶并能清暑和中,故暴痢宜用之。
即马料豆。甘涩性平,补肾解毒,活血除风。取皮去肉。解毒生用,补肾炒用。
滑肠闭气,不入汤药。
性味甘平,入肺肾而解肌发汗;泄热和中,为伤寒、温疫、斑疹发散专药。即细黑
罨成豉用。
一名豆 。性味甘平,入脾胃而轻扬胃气,解利湿热,为治痹舒筋专药。即黄大
阴干用。
甘淡微寒,和胃清热,降大肠浊气。中寒者忌之。臭豆腐∶降浊宽肠,较淡豆腐尤胜
惟市中俱杂锻石,则虽经久成块,性燥不宜过食。
赤小豆:味甘、酸,性平,色赤入心经,能下行而散血利水。久服令人消瘦。紧小色暗者入药。半红半黄名为相思子,性平有毒,可吐除心腹邪气,世人常以此伪充真品。
绿豆:性味甘寒,通行十二经;清湿热,止烦渴,为利湿解毒专药。其功效主要在皮,去壳即壅气。
绿豆粉:一名真粉,虽有和中退热之功;但善解药性,病患宜少食之。
小豆(俗名小安):性味甘平,和中调胃,能止吐逆泄利,可煮饭中食之。
大豆(黑大豆):味甘涩,性温,补益中气,涩肠实脾;能治久泻。发芽则全不闭涩,香甘可口。
绿豆(此处原文语境似指绿豆或相关豆类,结合“补肾解毒”及前文,可能指特定品种或笔误,按原文直译):味甘涩,性平,补肾解毒,确无滑肠之害。
黑豆叶:性味甘平,健脾消暑,止泻除湿。消暑生用,健脾炒用。多食、久食,但能滞气。
黑豆叶:并能清暑和中,故暴痢宜用之。
马料豆:即马料豆。味甘涩,性平,补肾解毒,活血除风。取皮去肉。解毒生用,补肾炒用。滑肠闭气,不入汤药。
柿蒂:性味甘温,温中止呃,胜于柿蒂,有益肾之功。(注:原文此处主语缺失,根据“胜于柿蒂”推断前文应为另一种止呃药,如丁香或刀豆子等,但依原文仅译出字面意思,若主语隐含为前文未列出的某物,此处暂按原文结构处理,通常此段在《药性切用》中指“刀豆子”或类似,但既然原文只写了“性味甘温...”,我们忠实于提供的文本片段。*修正:查看上下文,上一段是马料豆,下一段是黄豆。中间这段“性味甘温...”极可能是漏掉了药名,或者是指“刀豆子”。但在没有明确药名的情况下,只能翻译句子本身。然而,仔细看原文,“即细黑...罨成豉用”是淡豆豉。那么“性味甘温...”这一段前面应该有个药名。让我们再看一遍原文结构。
原文:
...
滑肠闭气,不入汤药。
[空行]
性味甘温,温中止呃,胜于柿蒂,有益肾之功。
[空行]
甘微苦温,温中益气。多食令人闷。
[空行]
性味甘平,入肺肾而解肌发汗...
这里似乎缺失了药名。在《药性切用》原书中,对应位置通常是“刀豆子”或“丁香”。但作为翻译任务,我必须基于给定文本。如果文本中没有药名,我只能翻译描述。不过,观察下一段“即细黑...”,这是淡豆豉。再下一段“一名豆...”,这是黄豆。
让我们重新审视“性味甘温...”这一段。在《药性切用》中,这段话前面应该是“刀豆子”。但用户提供的文本里没有。我将直接翻译该句,并在实体提取时注意。
等等,看最后一段“甘淡性平...”。
让我们仔细核对《药性切用》原文顺序:
1. 赤小豆
2. 绿豆
3. 绿豆粉
4. 小豆(赤小豆的一种或泛指,文中称俗名小安)
5. 黑大豆
6. 绿豆(再次出现?或者是其他豆?原文写的是“甘涩性平...”,这通常形容绿豆,但前文已有绿豆。可能是指“绿豆衣”或其他?不,前文绿豆说“功在皮”。这里说“洵无滑肠之害”,可能是指去皮的绿豆仁?或者原文有误。不管怎样,照译。)
7. 黑豆叶
8. 马料豆
9. [缺失药名] 性味甘温... (经查,《药性切用》此处在马料豆后是“刀豆子”。用户文本漏了“刀豆子”三字。但我不能添加。我将翻译为“[药名缺失]:性味甘温...”或者仅翻译属性。为了流畅,我将假设这是一个独立的条目描述,并尽量保持通顺。)
10. 黄豆(甘微苦温...)
11. 淡豆豉(性味甘平...即细黑...)
12. 黄豆(一名豆...即黄大...) -> 这里重复了?不,前一个是淡豆豉,这个是黄豆。
13. 豆腐 / 臭豆腐
14. 豆浆 / 豆汁(甘淡性平...)
让我们重新梳理用户提供的文本块:
块1: 赤小豆...
块2: 绿豆... 绿豆粉...
块3: 俗名小安... (小豆)
块4: 甘涩性温... (黑大豆)
块5: 甘涩性平... (可能是绿豆仁或笔误,照译)
块6: ...叶∶... (黑豆叶)
块7: 即马料豆... (马料豆)
块8: 性味甘温... (缺药名,推测为刀豆子,但文本无。照译属性)
块9: 甘微苦温... (黄豆)
块10: 性味甘平...即细黑... (淡豆豉)
块11: 一名豆...即黄大... (黄豆,与块9重复?或者块9是黄豆,块11是另一种?《药性切用》中黄豆只有一段。可能用户文本有冗余或分段问题。块9“甘微苦温”是黄豆。块11“一名豆...即黄大豆”也是黄豆。可能是用户复制粘贴时的重复或不同版本。我将分别翻译。)
块12: 臭豆腐...
块13: 甘淡性平... (豆汁/豆浆)
开始逐句翻译:
赤小豆:味甘、酸,性平,色赤入心经,能下行而散血利水。久服令人消瘦。紧小色暗者入药。半红半黄名为相思子,性平有毒,可吐除心腹邪气,世人常以此伪充真品。
绿豆:性味甘寒,通行十二经;清湿热,止烦渴,为利湿解毒专药。其功效主要在皮,去壳即壅气。
绿豆粉:一名真粉,虽有和中退热之功;但善解药性,病患宜少食之。
小豆(俗名小安):性味甘平,和中调胃,能止吐逆泄利,可煮饭中食之。
黑大豆:味甘涩,性温,补益中气,涩肠实脾;能治久泻。发芽则全不闭涩,香甘可口。
[无名豆/绿豆仁?]:味甘涩,性平,补肾解毒,确无滑肠之害。
黑豆叶:性味甘平,健脾消暑,止泻除湿。消暑生用,健脾炒用。多食、久食,但能滞气。
黑豆叶:并能清暑和中,故暴痢宜用之。
马料豆:即马料豆。味甘涩,性平,补肾解毒,活血除风。取皮去肉。解毒生用,补肾炒用。滑肠闭气,不入汤药。
[刀豆子? - 原文缺名]:性味甘温,温中止呃,胜于柿蒂,有益肾之功。
淡豆豉:性味甘平,入肺肾而解肌发汗;泄热和中,为伤寒、温疫、斑疹发散专药。即细黑大豆,发酵而成豉用。
黄豆:一名黄豆。性味甘平,入脾胃而轻扬胃气,解利湿热,为治痹舒筋专药。即黄大豆,阴干用。
豆腐:甘淡微寒,和胃清热,降大肠浊气。中寒者忌之。臭豆腐:降浊宽肠,较淡豆腐尤胜。惟市中俱杂锻石,则虽经久成块,性燥不宜过食。
**Adzuki Bean (Chi Xiao Dou):** Sweet and sour in flavor, neutral in nature, red in color entering the Heart meridian. It can descend to dissipate blood stasis and promote urination. Long-term consumption leads to emaciation. Those that are tight, small, and dark in color are used for medicinal purposes. Half-red and half-yellow ones are called "Xiang Si Zi" (Acacia Seed), which are neutral in nature and toxic; they can induce vomiting to expel evil qi from the heart and abdomen. The world often uses them as substitutes for authentic drugs.
**Mung Bean (Lu Dou):** Sweet and cold in nature, circulating through the twelve meridians; it clears damp-heat, relieves thirst, and is a specialized drug for promoting diuresis and detoxification. Its efficacy lies mainly in the skin; removing the shell causes qi stagnation.
**Mung Bean Powder (Lu Dou Fen):** Also known as "Zhen Fen". Although it has the effect of harmonizing the middle and reducing fever, it is good at counteracting drug properties. Patients should eat it sparingly.
**Small Red Bean (Su Ming Xiao An):** Sweet and neutral in nature, harmonizes the middle and regulates the stomach, can stop vomiting, regurgitation, diarrhea, and dysentery. It can be eaten by cooking it with rice.
**Black Soybean (Hei Da Dou):** Sweet and astringent, warm in nature, tonifies middle qi, astringes the intestines and strengthens the spleen; can treat chronic diarrhea. When sprouted, it no longer causes constipation, and is fragrant and sweet.
**[Unnamed Bean/Lentil]:** Sweet and astringent, neutral in nature, tonifies the kidney and detoxifies, truly without the harm of causing loose stools.
**Black Soybean Leaf:** Sweet and neutral in nature, strengthens the spleen and dispels summerheat, stops diarrhea and removes dampness. For dispelling summerheat, use raw; for strengthening the spleen, stir-fry. Eating too much or for a long time can only cause qi stagnation.
**Black Soybean Leaf:** Can also clear summerheat and harmonize the middle, so it is suitable for acute dysentery.
**Ma Liao Dou (Horse Feed Bean):** Also known as Ma Liao Dou. Sweet and astringent, neutral in nature, tonifies the kidney and detoxifies, invigorates blood and dispels wind. Use the skin, remove the flesh. For detoxification, use raw; for tonifying the kidney, stir-fry. It causes loose stools and closes qi, so it is not included in decoctions.
**[Cardamine Seeds/Dao Dou Zi - Name Missing in Source]:** Sweet and warm in nature, warms the middle and stops hiccups, superior to Persimmon Calyx, and has the effect of benefiting the kidney.
**Yellow Soybean (Huang Dou):** Sweet, slightly bitter, and warm in nature, warms the middle and supplements qi. Eating too much makes one feel stifled.
**Prepared Soybean (Dan Dou Chi):** Sweet and neutral in nature, enters the Lung and Kidney to release the muscle layer and induce sweating; drains heat and harmonizes the middle, serving as a specialized drug for dispersing pathogens in Cold Damage, Warm Epidemics, and maculopapular rashes. It is made from fine black soybeans fermented into douchi.
**Yellow Soybean (Huang Dou):** Also known as "Dou". Sweet and neutral in nature, enters the Spleen and Stomach to gently ascend Stomach qi, resolves and benefits from damp-heat, and is a specialized drug for treating Bi syndrome and relaxing sinews. It is the large yellow soybean, used after shade-drying.
**Tofu:** Sweet, bland, and slightly cold in nature, harmonizes the stomach and clears heat, descends turbid qi in the Large Intestine. Contraindicated for those with Middle Jiao Cold.
**Stinky Tofu (Chou Dou Fu):** Descends turbidity and widens the intestines, superior to plain tofu. However, market varieties are often mixed with iron sulfate (Duan Shi); although they form blocks over time, their nature is dry and hot, so they should not be eaten excessively.
**Soy Milk/Bean Juice:** Sweet, bland, and neutral in nature, best at nourishing the stomach and refreshing the diaphragm. Boiling the juice to decoct herbs also utilizes its function of harmonizing the Spleen and Stomach.