味甘，温，无毒。主补虚益气，润五脏，去痰嗽，冷气。久服令人肥健，好颜色，
神仙不饥。形如大枣，长一、二寸，正紫色，细纹，小核。味甘重。北齐时有仙人仲思得此
枣，因以为名。隋大业中，信都郡献数颗。又有千年枣，生波斯国，亦稍温补，非此之俦也
。（今附）
臣禹锡等谨按尔雅云∶枣，壶枣；边，要枣； ，白枣； ，酸枣；杨彻，齐枣；遵，
羊
枣；洗，大枣；煮，填枣；蹶泄，苦枣；皙，无实枣；还味，稔枣。释曰∶壶枣者，枣形似
壶
也。郭云∶今江东呼枣大而锐上者为壶。壶犹瓠也。边大而腰细者，名边要枣。郭云∶子细
腰，今谓之鹿卢枣。枣子白熟者名 。实小而味酢者名 枣。遵，一名羊枣。郭云∶实小而
圆，紫黑色，今俗呼之为羊矢枣。洗，最大之枣名也。郭云∶今河东猗氏县出大枣，子如鸡
卵。蹶泄者，味苦之枣名也。皙者，无实之枣名也。还味者，短味也。彻、煮，并未详。陈
士良云∶苦枣，大寒，无毒。枣中苦者是也。人多不食，主伤寒热伏在脏腑，狂荡烦满，大
小便秘涩，取肉煮研为蜜丸药佳。今处处有。
\r葡萄\pd481.bmp\r
味甘，平，无毒。主筋骨湿痹，益气倍力，强志，令人肥健，耐饥，忍风寒。久食轻
身不老延年。可作酒。逐水，利小便。生陇西五原、敦煌山谷。
陶隐居云∶魏国使人多 来，状如五味子而甘美，可作酒，云用其藤汁殊美好。北国人
多肥
健耐寒，盖食斯乎？不植淮南，亦如桔之变于河北矣。人说即此间 （于庚切） （于六切），
恐如彼之枳类桔耶。唐本注云∶ 与葡萄相似，然 是千岁 。葡萄作酒法，总收取子
汁酿之自成酒。 、山葡萄，并堪为酒。陶云∶用藤汁为酒，谬矣。臣禹锡等谨按蜀本
图经云∶蔓生，苗叶似 而大。子有紫、白二色，又有似马乳者，又有圆者，皆以其形为
名
。又有无核者。七月、八月熟。子酿为酒及浆，别有法。谨按 ，是山葡萄，亦堪为
酒。孟诜云∶葡萄，不问土地，但收之酿酒，皆得美好。或云子不堪多食，令人猝烦闷，眼
暗
。根浓煮汁，细细饮之，止呕哕及霍乱后恶心。妊孕人，子上冲心，饮之即下，其胎安。药
性论云∶葡萄，君，味甘、酸。除肠间水气，调中，治淋，通小便。段成式酉阳杂俎云∶葡
萄，有黄、白、黑三种，成熟之时，子实通侧也。
图经曰∶葡萄，生陇西五原，敦煌山谷，今河东及近京州郡皆有之。苗作藤蔓而极长大，
盛
者，一、二本绵被山谷间。花极细而黄白色。其实有紫、白二色，而形之圆锐亦二种。又有
无
核者。皆七月、八月熟。取其汁，可以酿酒。谨按《史记》云∶大宛以葡萄为酒，富人藏
酒万余石，久者十数岁不败。张骞使西域，得其种而还，种之，中国始有。盖北果之最珍者。
魏文帝诏群臣说葡萄云∶醉酒宿醒，掩露而食，甘而不饴，酸而不酢，冷而不寒，味长汁多
，除烦解 ，他方∶之果宁有匹之者？今大原尚作此酒，或寄至都下，犹作葡萄香。根、苗
中空相通，圃人将货之，欲得浓利，暮溉其根，而晨朝水浸子中矣。故俗呼其苗为木通，逐
水
利小肠尤佳。今医家多暴收其实，以洽时气。发疮疹不出者，研酒饮之甚效。江东出一种，
实细而味酸，谓之 子。
衍义曰∶葡萄，先朝，西夏持师子来献，使人兼 葡萄遗州郡，比中国者皆相似。最难
干，
不干不可收，仍酸澌不可食。李白所谓胡人岁献葡萄酒者是此。疮 不出，食之尽出。多食
皆
昏人眼。波斯国所出，大者如鸡卵。
味甘，性温，无毒。主要功效为补虚益气，滋润五脏，去除痰嗽和冷气。长期服用能使人身体肥壮强健，面色红润，达到神仙般不饥饿的状态。形状像大枣，长一至二寸，呈正紫色，有细纹，核小。味道甘甜且沉重。北齐时期有位名叫仲思的仙人得到了这种枣，因此得名。隋朝大业年间，信都郡曾进献了几颗。还有一种千年枣，产于波斯国，也稍具温补作用，但不是这一类的。（现在附注于此）
臣禹锡等人谨按《尔雅》记载：枣，壶枣；边，要枣；[缺字]，白枣；[缺字]，酸枣；杨彻，齐枣；遵，羊枣；洗，大枣；煮，填枣；蹶泄，苦枣；皙，无实枣；还味，稔枣。解释说：壶枣，是因为枣的形状像壶。郭璞说：现在江东地区把大而上端尖锐的枣称为壶。壶就像瓠瓜一样。边大而腰细的，名叫边要枣。郭璞说：果实细长腰部细，现在叫它鹿卢枣。枣子白色成熟的叫[缺字]。果实小而味道酸的叫[缺字]枣。遵，又名羊枣。郭璞说：果实小而圆，紫黑色，现在俗称为羊矢枣。洗，是最大的枣的名称。郭璞说：现在河东猗氏县出产的大枣，果实像鸡蛋一样大。蹶泄，是味道苦的枣的名称。皙，是没有果实的枣的名称。还味，是指味道短促（或指回味短）。彻、煮，都不详细。陈士良说：苦枣，性大寒，无毒。就是枣中味道苦的那种。人们大多不吃，主要用于治疗伤寒热邪潜伏在脏腑，狂乱烦闷，大小便秘涩，取果肉煮研后制成蜜丸药效果佳。现在到处都有。
葡萄
味甘，性平，无毒。主要功效为治疗筋骨风湿痹痛，益气增加体力，增强意志，使人身体肥壮强健，耐饥渴，抵御风寒。长期食用能轻身不老延年。可以酿酒。具有逐水、利小便的功效。生长在陇西五原、敦煌的山谷中。
陶隐居说：魏国使者带来很多[葡萄]，形状像五味子但更甘美，可以酿酒，据说用其藤汁酿酒特别美好。北方人大多肥壮强健耐寒，大概是因为吃了这个吧？不在淮南种植，也像橘子到了河北就变成枳一样。人们说这就是当地的[某植物]（于庚切）（于六切），恐怕就像那种枳类橘子吧。《唐本注》说：[某植物]与葡萄相似，但[某植物]是千年的[某物]。葡萄酿酒的方法，是总收其子汁酿造，自然成酒。[某植物]、山葡萄，都可以用来酿酒。陶隐居说：用藤汁酿酒，是错误的。臣禹锡等人谨按《蜀本草图经》记载：蔓生，苗叶像[某植物]但更大。果实有紫、白两种颜色，又有像马乳形状的，又有圆形的，都是根据形状命名。还有无核的。七月、八月成熟。果实酿酒及制浆，另有方法。谨按，这是山葡萄，也可以酿酒。孟诜说：葡萄，不论土地如何，只要收集起来酿酒，都能获得美好的酒。有人说果实不宜多吃，会使人突然烦闷，眼睛昏暗。根浓煮汁，细细饮用，可止呕哕及霍乱后的恶心。孕妇，如果胎气上冲心，饮用此汁即可下行，胎儿安定。《药性论》说：葡萄，君药，味甘、酸。除去肠间水气，调和脾胃，治疗淋证，通利小便。段成式《酉阳杂俎》说：葡萄，有黄、白、黑三种，成熟时，果实遍布侧面。
《图经》说：葡萄，生长在陇西五原，敦煌山谷，现在河东及靠近京城的州郡都有。苗作藤蔓生长且非常长大，茂盛的，一两株绵覆盖山谷间。花极细而黄白色。果实有紫、白两种颜色，形状圆的和尖的也有两种。还有无核的。都在七月、八月成熟。取其汁，可以酿酒。谨按《史记》记载：大宛以葡萄酿酒，富人藏酒万余石，久的十数年不坏。张骞出使西域，得到种子回来，种植它，中国才开始有。大概是北方水果中最珍贵的。魏文帝下诏给群臣谈论葡萄说：醉酒宿醒，沾着露水吃，甘甜而不腻，酸而不醋，冷而不寒，味道长久汁多，除烦解渴，其他地方的水果哪有能比得上的？现在太原还在做这种酒，有的寄到京城，仍有葡萄香。根、苗中空相通，菜农想卖高价，傍晚灌溉根部，早晨水就浸透果实了。所以俗呼其苗为木通，逐水利小肠尤其好。现在医家多紧急采收其实，用于治疗时气病。发疮疹不出者，研碎酒后饮用非常有效。江东有一种出产，果实细小而味酸，叫做[某]子。
《衍义》说：葡萄，前朝，西夏持狮子来进献，使者兼带葡萄赠送州郡，与中国产的都相似。最难晒干，不干不可收藏，仍然酸涩不可食。李白所说的胡人岁献葡萄酒者是此。疮疹不出，吃了就能全部发出。多吃都会昏人眼。波斯国所出的，大的像鸡蛋。
Sweet in taste, warm in nature, non-toxic. Primarily supplements deficiency and benefits qi, moistens the five zang organs, eliminates phlegm-cough, and dispels cold qi. Long-term consumption makes one robust and healthy, improves complexion, and achieves a state of immortality without hunger. The shape resembles large jujube, one to two cun long, pure purple in color, with fine striations and small seeds. Sweet in taste and heavy. During the Northern Qi dynasty, an immortal named Zhongsi obtained this jujube, hence the name. In the Daye era of the Sui dynasty, Xindu Commandate presented several specimens. There is also a thousand-year jujube produced in Persia, which is slightly warming and tonifying, but not of this category. (Currently appended here)
Minister Yuxi et al. respectfully cite the *Erya*: Jujube, hu jujube; bian, yao jujube; [missing character], white jujube; [missing character], sour jujube; Yangche, Qi jujube; Zun, sheep jujube; Xi, large jujube; Zhu, fill jujube; Juexie, bitter jujube; Xi, seedless jujube; Huanwei, ripe jujube. Explanation: Hu jujube gets its name because its shape resembles a pot. Guo Pu says: Currently, in Jiangdong, jujubes that are large and pointed at the top are called hu. Hu is like a calabash. Bian is large at the ends and thin at the waist, named bianyao jujube. Guo Pu says: Thin fruit with a narrow waist, now called lulu jujube. White-ripe jujubes are named [missing character]. Small fruits with sour taste are named [missing character] jujube. Zun is another name for sheep jujube. Guo Pu says: Small, round, purple-black fruit, currently commonly called yangshi jujube. Xi is the name for the largest jujube. Guo Pu says: Currently, large jujubes produced in Yishi County, Hedong, are as big as chicken eggs. Juexie refers to bitter jujube. Xi refers to seedless jujube. Huanwei refers to short-lasting flavor. Che and Zhu are unclear. Chen Shiliang says: Bitter jujube is greatly cold and non-toxic. It is the bitter variety among jujubes. People rarely eat it; it primarily treats heat from cold damage latent in the zang-fu organs, mania, restlessness, fullness, and constipation of both bowels and bladder. Taking the flesh, boiling and grinding it into honey pills is effective. It is found everywhere today.
Grape
Sweet in taste, neutral in nature, non-toxic. Primarily treats wind-damp bi obstruction in sinews and bones, benefits qi, increases strength, strengthens willpower, makes one robust and healthy, withstands hunger, and endures wind and cold. Long-term consumption lightens the body, prevents aging, and prolongs life. Can be made into wine. Promotes water metabolism and promotes urination. Grows in the valleys of Wuyuan and Dunhuang, Longxi.
Tao Hongjing says: Envoys from the Wei kingdom brought many [grapes], resembling Schisandra chinensis (Wuweizi) but sweeter and more delicious, suitable for making wine. It is said that using their vine juice makes particularly good wine. Northerners are often robust and cold-resistant, likely due to consuming this? It is not planted in Huainan, just as citrus changes into trifoliate orange when moved north of the Huai River. People say this is the local [plant] (yu geng qie) (yu liu qie), perhaps similar to the trifoliate orange type. *Tang Ben Zhu* says: [Plant] resembles grape, but [Plant] is a thousand-year [item]. The method for making grape wine involves collecting the juice of the berries and fermenting it naturally. [Plant] and wild grapes can both be used for wine. Tao says: Making wine from vine juice is incorrect. Minister Yuxi et al. respectfully cite *Shu Ben Tu Jing*: Vining growth, leaves resemble [Plant] but larger. Berries come in purple and white colors, some resembling horse milk, others round, all named by shape. Some are seedless. Ripens in July and August. Berries are used for wine and syrup, with specific methods. Respectfully note: This is wild grape, also suitable for wine. Meng Shen says: Grapes, regardless of soil, if harvested for winemaking, yield excellent results. Some say berries should not be eaten in excess, causing sudden irritability and blurred vision. Decoction of thick root juice, sipped slowly, stops vomiting and nausea after cholera-like illness. For pregnant women, if fetal qi rushes upward to the heart, drinking this juice allows it to descend, stabilizing the fetus. *Yao Xing Lun* says: Grape, sovereign herb, sweet and sour taste. Removes damp-qi in intestines, harmonizes middle jiao, treats strangury, unblocks urination. Duan Chengshi's *Youyang Zazu* says: Grapes have yellow, white, and black varieties; when ripe, berries cover the sides.
*TU Jing* says: Grapes grow in Wuyuan, Dunhuang, Longxi; now found in Hedong and prefectures near the capital. Vines grow very long; lush ones cover valleys. Flowers are extremely fine, yellowish-white. Fruits are purple or white, round or pointed. Some are seedless. Ripen in July and August. Juice is extracted for wine. Respectfully citing *Records of the Grand Historian*: Dayuan made wine from grapes; wealthy people stored over ten thousand dan, lasting over ten years without spoiling. Zhang Qian brought seeds back from the Western Regions, planting them, so China acquired them. They are arguably the most precious northern fruit. Emperor Wen of Wei ordered ministers to discuss grapes: "For hangovers, eating while covered in dew, sweet but not cloying, sour but not vinegar-like, cool but not chilling, long-lasting flavor and abundant juice, relieving vexation and thirst—do other fruits compare?" Taiyuan still makes this wine; some sent to the capital retains grape fragrance. Roots and vines are hollow and connected. Gardeners wishing for high profits irrigate roots at dusk, so morning water soaks the berries. Hence, the vine is colloquially called Mutong (Akebia Vine), excellent for promoting water metabolism and benefiting the small intestine. Physicians currently harvest fresh berries to treat epidemic febrile diseases. For rashes that fail to erupt, crushed berry wine is very effective. A variety in Jiangdong has small, sour berries, called [something] zi.
*Yanyi* says: In previous dynasties, Western Xia offered lions and envoys brought grapes to prefectures, similar to domestic ones. Hardest to dry; if not dried, cannot be stored, remains sour and inedible. This is what Li Bai referred to as "Hu people annually offering grape wine." For rashes that do not erupt, eating them causes eruption. Excessive consumption blurs vision. Those from Persia are large, like chicken eggs.