冷，无毒。治酒毒，消渴，酒渴并壅肿。壳，治疮疖肿毒。烧二度，各以醋 ，捣为
末。又，甘草等分，酒服，以醋调敷肿上，妙。车螯是大蛤，一名 。能吐气为楼台，海中
春夏间根据约岛溆，常有此气。〔（新见）陈藏器、日华子。〕
图经文具马刀条下
食疗车螯，蝤蝥类，并不可多食之。
温，主心腹冷气，膝脊冷风，利五脏，健胃，令人能食，每食了，以饭压之，不尔令人
口干。又云∶温中，消食，起阳，时最重，出海中。壳如瓦屋。又云无毒，益血色。壳，烧
以米醋三度淬后，埋令坏，醋膏丸，治一切血气，冷气，症癖。〔（新见）陈藏器、萧炳、孟
诜、日华子。〕
图经文具马刀条下。
味甘，温，无毒。补虚，主冷利。煮食之，主妇人产后虚损。生海泥中，长二、三寸，
大如指，两头开。主胸中邪热，烦闷气。与服丹石人相宜。天行病后不可食，切忌之〔（新
见）陈藏器、萧炳、孟诜。〕
图经文具马刀条下。
温。补五脏，理腰香港脚，益阳事，能消食，除腹中冷气，消 癖气。亦可烧，令汁沸
出食之。多食令头闷目暗，可微利即止。北人多不识，虽形状不典，而甚益人。又云∶温，
无毒。补虚劳损，产后血结，腹内冷痛，治症瘕，腰痛，润毛发，崩中带下。烧一顿令饱，
大效。又名壳菜，常时频烧食即苦，不宜人。与少米先煮熟后，除肉内两边锁及毛了，再入
萝卜，或紫苏、或冬瓜皮同煮，即更妙。〔（新见）孟诜、日华子。〕
图经文具马刀条下。
陈藏器∶东海夫人，味甘，温，无毒。主虚羸劳损，因产瘦瘠，血气结积，腹冷，肠鸣，
下
痢，腰疼，带下，疝瘕。久服令人发脱。取肉作 宜人，发石令肠结。生南海，似珠母，一
头
尖，中衔少毛，海人亦名淡菜。新注云∶此名壳菜，大甘美，南人好食，治虚劳伤惫，精血
少者及吐血，妇人带下漏下，丈夫久痢，并煮食之，任意。出江湖。
性味冷，无毒。主治酒毒、消渴症（以多饮、多尿、身体消瘦为特征的疾病）、酒后口渴及水肿壅滞。其贝壳可治疗疮疖肿毒。将贝壳烧制两次，每次均用醋淬炼，然后捣碎成粉末。另外，取甘草与车螯等分，用酒送服；或用醋调敷于肿胀处，效果极佳。车螯是大蛤蜊的一种，别名“蜃”。它能吐气形成楼台景象，在春夏季节的海中岛屿和水边，常能看到这种气息。〔（新见）陈藏器、日华子。〕
《图经本草》在马刀条目下已有详细记载。
性温，主治心腹冷气、膝盖和脊柱受风寒侵袭，通利五脏，健胃，增进食欲。每次食用后，应用米饭压住食物，否则会导致口干。又说：能温中焦，消食积，起阳事，春季最为珍贵，产于海中。贝壳形状像瓦片屋顶。又说：无毒，有益血色。其贝壳，用米醋三次淬炼后，埋入土中使其腐烂，制成醋膏丸，可治疗各种血气病、冷气、症癖（腹内结块）。〔（新见）陈藏器、萧炳、孟诜、日华子。〕
《图经本草》在马刀条目下已有详细记载。
味甘，性温，无毒。补虚损，主治寒性腹泻。煮食之，主治妇女产后虚损。生于海泥中，长二、三寸，粗如手指，两头开口。主治胸中邪热、烦闷气逆。适合服用丹石类药物的人食用。流行传染病后不可食用，务必禁忌。〔（新见）陈藏器、萧炳、孟诜。〕
《图经本草》在马刀条目下已有详细记载。
性温。补五脏，调理腰部及脚气病，益阳事，能消食，去除腹中冷气，消除瘕积之气。也可以烧制，让汁液沸腾后食用。多吃会导致头昏目眩，轻微腹泻即可停止。北方人大多不认识它，虽然外形不雅观，但对人非常有益。又说：性温，无毒。补虚劳损伤，治疗产后血结、腹内冷痛，治症瘕积聚、腰痛，润泽毛发，治疗崩漏及带下病。烧一顿吃饱，效果显著。又名壳菜，经常频繁烤食则味道苦涩，不宜于人。先加少量米煮熟后，去除肉两边的锁状物及毛刺，再放入萝卜，或紫苏，或冬瓜皮同煮，则更加美妙。〔（新见）孟诜、日华子。〕
《图经本草》在马刀条目下已有详细记载。
陈藏器说：东海夫人（淡菜的别称），味甘，性温，无毒。主治虚羸劳损，因生产导致的瘦弱，血气结积，腹冷，肠鸣，下痢，腰痛，带下，疝瘕。久服会导致脱发。取其肉制作羹汤适宜人食用，但会引发结石导致肠结。产于南海，类似珠母贝，一头尖，中间夹杂少许毛，海人也称之为淡菜。新注云：此名壳菜，味道甘甜鲜美，南方人喜欢食用，治疗虚劳伤惫、精血不足者以及吐血、妇人带下漏下、男子久痢，均煮食之，随意享用。出自江湖水域。
Nature and flavor: Cold, non-toxic. Indications: Alcohol toxicity, Xiao Ke (Wasting and Thirsting syndrome characterized by polydipsia, polyuria, and emaciation), post-alcohol thirst, and edema with stagnation. Shells: Treat sores, carbuncles, swelling, and toxic heat. Calcined twice, each time quenched in vinegar, then ground into powder. Alternatively, mix equal parts of Licorice Root (Gancao) and this shell; take with wine. For external use, apply mixed with vinegar to the swollen area; highly effective. Che'ao is a large clam, also known as "Shen" (Venus Clam). It can exhale vapor to form mirages resembling towers. In spring and summer, near islands and riverbanks at sea, such vapors are often observed. [Newly seen: Chen Cangqi, Ri Huazi.]
*Tu Jing Ben Cao* has detailed records under the entry for *Madao*.
Dietary therapy: Che'ao belongs to the *Qiumou* (swallow clam) category; both should not be consumed in excess.
Nature: Warm. Indications: Cold qi in the heart and abdomen, cold wind affecting the knees and spine, promoting the free flow of the Five Viscera, strengthening the stomach, and enhancing appetite. After each meal, it is recommended to follow with rice to prevent dry mouth. Another source states: Warms the middle jiao, promotes digestion, stimulates yang function, and is most prized in spring. Shells resemble roof tiles. Another source states: Non-toxic, benefits blood color. Shells: Quenched three times in rice vinegar, buried until decayed, made into vinegar paste pills; treats all kinds of blood and qi disorders, cold qi, and zheng pi (abdominal masses). [Newly seen: Chen Cangqi, Xiao Bing, Meng Shen, Ri Huazi.]
*Tu Jing Ben Cao* has detailed records under the entry for *Madao*.
Flavor: Sweet. Nature: Warm, non-toxic. Actions: Tonifies deficiency, treats cold diarrhea. Boiled and eaten, it treats postpartum deficiency in women. Grows in sea mud, two to three cun long, as thick as a finger, open at both ends. Treats evil heat in the chest, irritability, and stagnant qi. Suitable for those taking Dan Shi (mineral drugs). Contraindicated after epidemic febrile diseases; strictly forbidden. [Newly seen: Chen Cangqi, Xiao Bing, Meng Shen.]
*Tu Jing Ben Cao* has detailed records under the entry for *Madao*.
Nature: Warm. Actions: Tonifies the Five Viscera, regulates waist pain and Hong Jiao (foot disease/gout), enhances yang function, promotes digestion, removes cold qi from the abdomen, and dissipates zha qi (masses). Can also be calcined until juice boils out, then eaten. Excessive consumption causes dizziness and blurred vision; stop if mild diarrhea occurs. People in the North rarely recognize it; although its appearance is unrefined, it is very beneficial to humans. Another source states: Warm, non-toxic. Tonifies deficiency and exhaustion, treats postpartum blood stasis, cold pain in the abdomen, zha jia (masses), waist pain, moistens hair, treats beng lou (metrorrhagia) and dai xia (leukorrhea). Eating a full portion after calcining is highly effective. Also known as Qie Cai (Shell Vegetable). Frequent roasting makes it bitter and unsuitable for people. First boil with a little rice, remove the hinge-like structures and hairs on both sides of the meat, then cook again with radish, or Perilla, or Winter Melon Peel; this method is superior. [Newly seen: Meng Shen, Ri Huazi.]
*Tu Jing Ben Cao* has detailed records under the entry for *Madao*.
Chen Cangqi says: Dong Hai Fu Ren (another name for Dan Cai), flavor sweet, nature warm, non-toxic. Indications: Deficiency wasting and exhaustion, emaciation due to childbirth, blood and qi accumulation, abdominal cold, borborygmus, dysentery, waist pain, leukorrhea, hernia and masses. Long-term use causes hair loss. Preparing the meat as a soup is suitable, but may cause stones leading to intestinal obstruction. Grows in the South Sea, similar to Pearl Oyster, pointed at one end, with some hair in the middle. Sea people also call it Dan Cai. New annotation: This is called Qie Cai, very sweet and delicious, favored by Southerners. Treats deficiency exhaustion, fatigue, scanty essence and blood, hemoptysis, women's leukorrhea and metrorrhagia, men's chronic dysentery; all treated by boiling and eating, as desired. Originates from rivers and lakes.