鲤鱼 味甘性平。其胁鳞一道，从头至尾，无大小皆三十六鳞。阴极则阳复，
故能发风动火。同犬肉豆藿食，令消渴。同葵菜食，害人。天行病后及下痢者、有
宿者，俱不可食。风病患食之，贻祸无穷。服天门冬、紫苏、龙骨、朱砂人忌食。
鲤脊上两筋及黑血有毒。溪间生者，毒在脑。山上水中生者，不可食。炙鲤勿使烟
入目，大损目光，三日内必验。鲤鱼子合猪肝食，能害人。勿同鸡肉鸡子食。
鲫鱼 味甘性温。同蒜食，助热。同沙糖食，生疳虫。同芥菜食，发浮肿。同
鸡雉鹿猴肉及猪肝食，生痈疽。服麦门冬者，食之害人。鲫鱼子忌同猪肝食。
鱼 味甘性温。患疳痢者，勿食。
鲥鱼 味甘性平。多食发痼疾及疮疥疳疾。
鲈鱼 味甘性平，有小毒。多食发疮肿，成 癖。勿同乳酪食。肝不可食，剥
人面皮。中鲈鱼毒者，多饮芦根汁可解。
鳜鱼 味甘性平。 刺凡十二，以应十二月。误梗害人，以橄榄核磨水，服之可解。
鲢鱼 味甘性温。多食令人热中发渴，或发疮疥。
鲭鱼 味性甘平。作 与服石人相反。勿与生胡荽、麦酱、豆藿、生葵菜同食。
服术人忌之。
白鱼 味甘性平。多食热中生痰，泥人膈，发灸疮。同枣肉食，令患腰腹痛。
经宿者勿食，令人腹冷，炙食亦少动气。患疮疖者勿食，能发脓。
回鱼 味甘性平，多食动痼疾。同野猪雉肉食，令人发癞。同鹿肉食杀人。赤
目赤须者忌食。
鱼 味甘性温。多食助火动痰，发疮疾。
鲨鱼 味甘性平。多食发疮疥。此鱼大者四五寸，小时即有子。忌甘草。
鲦鱼 味甘性温。此鱼长仅数寸，形狭而扁，状如柳叶，性好群游，多食发疮
疥丹毒。
残鱼 味甘性平。鲜多食令人发疮疥及小儿赤游风。晒干者名纸鱼。又一种
鱼，形似 残，但喙上多生一针，功用相同。
鱼 味甘性温。状似鲢而色黑，其头最大，俗呼花鲢。鲢之美在腹， 之美
在头。其目旁有乙骨，食鱼去乙是矣。多食动风热，发疮疥。
鳟鱼 味甘性温。一名赤眼鱼。多食动风气，助湿热，发疮疖癣疥及痼疾。
鲩鱼 味甘性温，即草鱼。多食发诸疮及湿毒流气痰核病。
石首鱼 味甘性平。俗名黄鱼。曝干为白鲞，食之能消瓜成水。又一种黄花
鱼，形状相似，但色黑耳。
勒鱼 味甘性平。干者谓之勒鲞。甜瓜生者，用勒鱼骨插蒂上，一夜便熟。石
首鲞骨亦然。
鲳鱼 味甘性平。和生姜粳米煮，骨皆软，其子有毒，食之令人下痢。
杜父鱼 味甘性温。状似鲨而短，尾岐、头大、口阔，身黄黑有斑，脊有刺。
患疮疖者，忌食。脊有细虫如发，宜去之。
鳢鱼 味甘性寒，即黑鱼。有疮人不可食，令瘢白，食之无益，能发痼疾。
鳗鲡鱼 味甘，性微温，有小毒。同白果食，患软风，多食动风。妊妇食之，
令胎有疾。有重三四斤者、昂头三寸游者、四目者、无腮者、背有白点者、腹有黑
斑者并有毒，食之杀人。尖头剑脊黑色者，有毒，食之无味。其骨烧烟熏蚊，令
化为水。熏毡及屋舍竹木，断蛀虫。置书笥衣箱，不生蠹。海鳗鲡，性味相同，暖
而不补。一种肉粗无油者，有毒勿食。干者名风鳗。
鱼 味甘，性大温，即黄 。多食令人霍乱，发疮疾，动风气，损人寿。时
行病后食之，复发。勿与犬肉犬血同食。妊妇食之，令子声哑。黑而大者有毒，食
之杀人。蓄水缸内，夜以灯照，通身浮水面，项下有白点，此乃蛇变者，急宜弃
之。以蒜瓣投缸中，则群 跳掷不已，亦物性相制也。煮 忌桑柴火。食 中毒，
食蟹即解。
鱼 味甘性平，即泥鳅鱼。同白犬血肉食、和灯心煮 甚妙。忌桑柴煮。
鱼 味甘性平，有小毒，即黄鱼。俗呼着甲鱼。多食生痰助热，发风动气，
发疮疥。同荞麦面食，令人失音。作 食，令人难克化。服荆芥药者，忌之。
鲟鱼 味甘性平，即鲟鳇鱼。一名鲔鱼。多食动风气，发一切疮疥。久食令人
心痛腰疼。同 干食，发瘫痪。小儿食之，成咳嗽及 瘕。能发诸药毒，服丹石
人忌食，作 虽珍，亦不益人。
鱼 味甘性寒，有小毒。同牛肝食，患风噎涎。同野猪肉食，令吐泻。同雉
肉食，生痈疖。同鹿肉食，令筋甲缩。赤目赤须无腮者，并有毒，误食杀人。反荆芥。
黄颡鱼 味甘性平，微毒。一名 。状似小 ，身青黄色，腮下有二横骨、
两须、有胃，作声轧轧。其胆春夏近上，秋冬近下。多食发疮疥，不益人。反荆芥，能害人。
河豚 味甘性温，有毒。海中者有大毒。多食发风助湿动痰。有痼疾疮疡者，
不可食。与荆芥、菊花、桔梗、甘草、附子、乌头相反。修治失法，误入烟煤或沾
灰尘，食之并能杀人。三月后即肉内生斑，不可食之。妊妇食之，令子赤游风。其
血有毒，脂令舌麻，子令腹胀，眼令目花。其肝及子有大毒，入口烂舌，入腹烂肠，
无药可解。中其毒者，以橄榄芦根汁、粪清甘蔗汁解之，少效。或用鸭血灌下可解。
服药人不可食之。赤目者、极肥大者、腰腹有红筋者，误食杀人，诸药不能解。浓
生者宜远之，勿食。又一种斑子鱼，形似小河豚，其性味有毒，与河豚相同。河豚
鱼，饱后不可再食，食此不可尽饱，宜防发胀耳。
鱼 味甘性平。吞啖同类，池中有此不能蓄鱼。生疮疖者，勿食。
石斑鱼 生南方溪涧，长数寸，白鳞黑斑，浮游水面，闻人声则划然深入。其
子及肠有毒，误食令人吐泻，饮鱼尾草汁少许，解之。
黄 鱼 味甘性温。此鱼阔不逾寸，长不近尺，其油点灯，令人昏目。
鱼 味甘性平。俗名春鱼。春月闲从岩穴中随水流出，状似初化鱼苗，一斤
千头。或云鲤鱼苗也。今宣城、泾县于三月三前后三四日亦出小鱼。土人炙收寄远，或即此鱼。
金鱼 味甘咸，性平。味短不宜食，止堪养玩。鱼啖橄榄渣、肥皂水、鸽粪即
死。得白杨皮不生虱。
比目鱼 味甘性平。多食动风气，有风湿病者勿食。
鱼 味甘性平。尾有两歧如鞭鞘。患痈疽者勿食。
鲛鱼 味甘性平，即沙鱼。皮可饰刀剑。大者尾长数尺，能伤人。小者子随母
行，惊即从口入母腹中。虎沙能咬人形，被暗伤人以红布系腰可免。忌甘草。
乌贼鱼 味咸性平。多食动风气。其墨亦可书字，但逾年则迹灭。其骨名海螵蛸，
文顺者是真，横者为假。能淡盐，投骨于井，水虫皆死。乌贼遇小满，则形小也。
邵阳鱼 味甘咸，性平，有小毒。状如盘及荷叶，无足无鳞，背青腹白，口在
腹下，目在额上，尾长有节，螫人甚毒。吴人腊之，食之无益。其尾候人尿处订之，
令阴肿痛至死，拔去乃愈。被刺毒者，以鱼扈竹及海獭皮解之。
竹鱼 味甘性平。出广南桂林湘江，状似鲭鱼而少骨刺，色青翠可爱，鳞间有
朱点。多食发疮疾。
鳖肉 味甘性冷。同猪兔鸭肉食损人。同芥子食，生恶疮。同苋菜食，令腹中
成肉鳖，害人。不可同桃子、鸭子、鸡子食。《礼记》云∶食鳖去丑，谓颈下有软骨
如龟形，食之令人患水病。有冷气 瘕人，不宜食之。凡鳖三足者、赤足者、独目
者、头足不缩者、目四陷者、腹下有王字形十字文者、腹有蛇纹者、目白者、山
上生者名旱鳖，并有毒，食之杀人。夏天亦有蛇化者，食须慎之。妊妇食之，令子
短项。薄荷煮鳖能害人。鳖无耳，以目为听。纯雌无雄，以蛇 为匹，故烧 脂可
以致鳖。遇蚊叮则死，得蚊煮则烂。熏蚊者，又用鳖甲，物相报复如此。鼍一鸣而
鳖伏，性相制也。池中有鳖，鱼不能飞。其胆味辛辣，破入汤中，可代椒而辟腥。
其性畏葱及桑灰。甲无裙而头足不缩者，名曰纳鳖。有毒，食之令人昏塞。以吴蓝
煎汤，服之立解。甲亦有毒。三足者名曰能鳖，有大毒，误食杀人。
龟肉 味酸性温。此物神灵，不可轻杀。六甲日十二月俱不可食，损人神。同
猪肉、菰米、瓜苋食，害人神。龟版当心前一处四方透明，如琥珀色者佳。头方脚短
壳圆版白为阳。头尖脚长壳长版黄为阴。其息以耳，肠属于首，雌雄尾交，亦与蛇
匹。龟老则神，年至八百，反大如钱。龟闻铁声则伏，蚊 则死。香油抹眼，入水
不沉。老桑煮之易烂。龟尿磨瓷器，能令软。磨墨书石，能入数分。取龟尿，以猪鬃
或松叶针其鼻即出。金线绿毛龟置书笥辟蠹。呷蛇龟甲肉俱毒，不可食之。
肉 味甘性平，微毒。裂而悬之，一夜便觉垂长至地，闻人声则收。肠属于
首，以鳖为雌，其脂摩铁则明，老能变魅。非急弗食之。
螃蟹 味甘咸，性寒，有小毒。多食动风发霍乱，风疾人不可食。妊妇食之损
胎，令子头短及横生。不可同橘枣荆芥食，同柿食令成冷积腹痛，服木香汁可解。
未经霜蟹有毒。腹中有虫如小木鳖子而白者，不可食。大能发风。有独螯、独目、
四足、六足、两目相向、腹下有毛、壳中有骨、头背有黑点、足斑、目赤者，并有
毒，不可食。中其毒者，服冬瓜汁、豉汁、紫苏汁、蒜汁、芦根汁皆可解之。糟蟹
罐上放皂荚半锭，可久留不坏。罐底入炭一块，不沙。见灯易沙。得椒易 ，得
皂荚或蒜及韶粉可免沙 。得白芷则黄不散。得葱及五味子同煮，则色不变。其黄
能化漆为水，其螯烧烟，可集鼠。 蜞有毒，食多发吐痢。又有剑蟹之类，并有
毒，不可食。雄者脐长，雌者脐圆，腹中之黄，随月盈亏。流水生者，色黄而腥，
止水生者，色绀而馨。
蚌肉 味甘咸，性冷。多食发风动冷气，马刀肉有毒。
蚬肉 味甘咸，性冷，微毒。多食发嗽及冷气消肾。
蛤蜊 味咸性冷。与丹石人相反。食之令腹结痛，以枇杷核同煮脱丁。
蛏肉 味甘性温。天行病后，不可食之。
蚶肉 味甘，性微温。多食令人壅气，同饭食不口干。车渠盖瓦垄之，大者作
杯，注酒满过一分不溢。
淡菜 味甘性温。多食令头目昏闷。得微利可已。久食脱人发。服丹石人食之，
令肠结。烧食即苦，不宜人。以少米先煮熟后去毛，再入萝卜。或紫苏、或冬瓜
同煮，尤佳。
田螺 味甘，性大寒。其肉视月盈亏，有冷积人勿食。小者名螺蛳，性味相同。
清明后其中有虫，不可食用也。细长者名海蛳，味咸性寒，肉绿色。
鱼 味辛咸，性平，微毒。多食令咳嗽，发疮癣。其行雌常负雄，失雌，雄
即不动，取必双得。其血碧色，尾有珠如粟。烧脂可以集鼠，蚊螫即死。小者名曰
鬼，食之害人。
海 味咸性温，即海蜇。无口眼腹翅，块然一物，以虾为目，虾去则住。浸
以锻石矾水则色白。
肉 味甘咸，性温，有小毒。多食动风助火，发疮疾。有病患及患冷积者勿
食。小儿食之，令脚弱。鸡犬食之，亦令脚屈弱。生水田沟渠中者有毒，切勿以热饭
盛密器内作 食，毒人至死。 无须者、腹下通黑及煮熟色变白者，并有毒，不
可食。勿与鹿 肉、猪肉、鸡肉同食。妊妇食之，令子难产。
海 味甘咸，性平，有小毒。同猪肉食，令人多唾。闽中有五色 ，长尺余，
曝干为对 ，功用相同。
蛙 味甘性寒，即田鸡。其骨热食之，令小便淋。妊妇食之，令子声哑寿夭。
小蛙食多，令人尿闭，脐下酸痛。有至死者，擂车前水，饮可解。正月出者名黄蛤，
不可食。渔人多以蟾蜍去皮伪充，有毒勿食。
海参 味甘咸，性寒滑。患泄泻痢下者勿食。
燕窝 味甘性平。黄黑霉烂者有毒，勿食。
牡蛎肉 味甘性温。俗呼鲍鱼。海牡蛎可用，丈夫服之，令人无髭。
鼍肉 味甘，性温，有小毒。食之发冷气痼疾。此物有灵，不可食之。其涎最
毒，身具十二生肖肉，唯蛇肉在尾，最毒。
鲮鲤肉 味甘涩，性温，有毒。即穿山甲。其肉最动风，风疾人才食数脔，其
疾一发，四肢顿废。
蚺蛇肉 味甘，性温，有小毒。四月勿食。其脍着醋，能卷人筋，唯以芒草作箸乃可。
诸鱼有毒 鱼目有睫、目能开合、二目不同，逆腮、全腮、无腮、白 、脑白
连珠，腹下丹字形、形状异常者，并有毒，食之杀人。凡一切无鳞鱼皆有毒，宜少
食之。妊妇食之，并难产育，令子多疾也。
紫荆花入鱼羹中，食之杀人。
解诸鱼毒 黑豆汁、马鞭草汁、橘皮、大黄、芦根汁、朴硝汤饮之皆可解。凡
中鳅、 、 、鳖、虾蟆毒，令脐下痛，小便秘，用豆豉一合，煎浓汁频饮之可解。
收藏纸鱼 鱼 以干猪草一处，不变色味。藏白鲞，以干稻柴同包。凡洗□鱼，
滴生油数点，则无涎，煮时下没药少许，则不腥。
鲤鱼：味甘，性平。其胁部鳞片有一道，从头至尾，无论大小均为三十六片鳞。阴气极盛则阳气回复，因此鲤鱼能诱发风邪、助长火气。与狗肉、豆豉同食，会导致消渴症。与葵菜同食，有害人体。患流行病后及腹泻痢疾者、有宿食积滞者，均不可食用。风病患者食用，会留下无穷祸患。服用天门冬、紫苏、龙骨、朱砂的人忌食。鲤鱼脊背上的两条筋及黑血有毒。溪涧中生长的鲤鱼，毒性在头部。山上水中生长的鲤鱼，不可食用。烤制鲤鱼时不要让烟熏入眼睛，会严重损害视力，三天内必见成效。鲤鱼卵与猪肝同食，能伤害人体。不要与鸡肉、鸡蛋同食。
鲫鱼：味甘，性温。与蒜同食，助热。与沙糖同食，生疳虫。与芥菜同食，引发浮肿。与鸡、野鸡、鹿、猴肉及猪肝同食，生痈疽。服用麦门冬的人，食用鲫鱼会伤害人体。鲫鱼卵忌与猪肝同食。
鲈鱼：味甘，性平，有小毒。多食会诱发疮肿，形成癖块。勿与乳酪同食。鲈鱼肝不可食用，会剥落人的面皮。误食鲈鱼毒者，多饮芦根汁可解毒。
鳜鱼：味甘，性平。刺共有十二根，以对应十二月。鱼刺卡喉害人，用橄榄核磨水服用可解。
鲭鱼：味性甘平。制成酱料者与服石药之人相反。勿与生胡荽、麦酱、豆豉、生葵菜同食。服用白术的人忌食。
白鱼：味甘，性平。多食使体内生痰，阻滞胸膈，诱发灸疮。与枣肉同食，导致腰腹痛。隔夜的鱼勿食，使人腹部寒冷，烤食也会轻微动气。患疮疖者勿食，能诱发化脓。
回鱼（黄颡鱼/鮰鱼类）：味甘，性平，多食诱发旧疾。与野猪、野鸡肉同食，使人患癞病。与鹿肉同食致死。红眼红须者忌食。
乌鱼（黑鱼）：味甘，性温。多食助火动痰，诱发疮疾。
鲨鱼：味甘，性平。多食诱发疮疥。此鱼大者四五寸，小时即有子。忌甘草。
鲦鱼：味甘，性温。此鱼长仅数寸，形体狭而扁，状如柳叶，性好群游，多食诱发疮疥、丹毒。
䱻残鱼（一种小鱼）：味甘，性平。鲜品多食令人发疮疥及小儿赤游风。晒干者名为纸鱼。又有一种鱼，形状似䱻残，但喙上多生一针，功用相同。
花鲢（鳙鱼）：味甘，性温。形状似鲢鱼但色黑，其头最大，俗呼花鲢。鲢鱼之美在于腹部，花鲢之美在于头部。其目旁有乙骨，吃鱼时应去除乙骨。多食动风热，诱发疮疥。
鳟鱼：味甘，性温。一名赤眼鱼。多食动风气，助湿热，诱发疮疖癣疥及旧疾。
石首鱼：味甘，性平。俗名黄鱼。曝干为白鲞，食之能消化瓜果成水。又一种黄花鱼，形状相似，但颜色黑而已。
勒鱼：味甘，性平。干者称为勒鲞。甜瓜未熟时，用勒鱼骨插蒂上，一夜便熟。石首鱼鲞骨亦然。
鲳鱼：味甘，性平。和生姜、粳米煮，骨皆软，其子有毒，食之令人下痢。
杜父鱼：味甘，性温。形状似鲨而短，尾分叉、头大、口阔，身黄黑有斑，脊有刺。患疮疖者，忌食。脊中有细虫如发，宜去除。
鳢鱼：味甘，性寒，即黑鱼。有疮人不可食，令瘢痕变白，食之无益，能发旧疾。
鳗鲡鱼：味甘，性微温，有小毒。与白果同食，患软风，多食动风。孕妇食用，令胎儿有病。有重三四斤者、昂头三寸游者、四目者、无腮者、背有白点者、腹有黑斑者并有毒，食之杀人。尖头剑脊黑色者，有毒，食之无味。其骨烧烟熏蚊，令化为水。熏毡及屋舍竹木，断蛀虫。置书笥衣箱，不生蠹虫。海鳗鲡，性味相同，暖而不补。一种肉粗无油者，有毒勿食。干者名风鳗。
黄颡鱼（昂嗤鱼）：味甘，性大温，即黄颡。多食令人霍乱，发疮疾，动风气，损人寿。时行病后食之，复发。勿与犬肉、犬血同食。孕妇食用，令孩子声音嘶哑。黑而大者有毒，食之杀人。蓄水缸内，夜以灯照，通身浮水面，项下有白点，此乃蛇变者，急宜弃之。以蒜瓣投缸中，则群鱼跳掷不已，亦物性相制也。煮黄颡鱼忌桑柴火。食黄颡鱼中毒，食蟹即解。
泥鳅鱼：味甘，性平，即泥鳅鱼。与白犬血肉同食、和灯心煮甚妙。忌桑柴煮。
黄鱼：味甘，性平，有小毒，即黄鱼。俗呼着甲鱼。多食生痰助热，发风动气，发疮疥。与荞麦面食，令人失音。作鲞食，令人难克化。服荆芥药者，忌之。
鲟鱼：味甘，性平，即鲟鳇鱼。一名鲔鱼。多食动风气，发一切疮疥。久食令人心痛腰疼。与鲞干食，发瘫痪。小儿食之，成咳嗽及瘕聚。能发诸药毒，服丹石人忌食，作鲞虽珍，亦不益人。
鮸鱼：味甘，性寒，有小毒。与牛肝同食，患风噎涎。与野猪肉同食，令吐泻。与雉肉同食，生痈疖。与鹿肉同食，令筋甲缩。赤目赤须无腮者，并有毒，误食杀人。反荆芥。
黄颡鱼：味甘，性平，微毒。一名昂嗤。状似小黄颡，身青黄色，腮下有二横骨、两须、有胃，作声轧轧。其胆春夏近上，秋冬近下。多食发疮疥，不益人。反荆芥，能害人。
河豚：味甘，性温，有毒。海中者有大毒。多食发风助湿动痰。有痼疾疮疡者，不可食。与荆芥、菊花、桔梗、甘草、附子、乌头相反。修治失法，误入烟煤或沾灰尘，食之并能杀人。三月后即肉内生斑，不可食之。孕妇食之，令子赤游风。其血有毒，脂令舌麻，子令腹胀，眼令目花。其肝及子有大毒，入口烂舌，入腹烂肠，无药可解。中其毒者，以橄榄芦根汁、粪清甘蔗汁解之，少效。或用鸭血灌下可解。服药人不可食之。赤目者、极肥大者、腰腹有红筋者，误食杀人，诸药不能解。浓生者宜远之，勿食。又一种斑子鱼，形似小河豚，其性味有毒，与河豚相同。河豚鱼，饱后不可再食，食此不可尽饱，宜防发胀耳。
虎头鱼：味甘，性平。吞啖同类，池中有此不能蓄鱼。生疮疖者，勿食。
石斑鱼：生南方溪涧，长数寸，白鳞黑斑，浮游水面，闻人声则划然深入。其子及肠有毒，误食令人吐泻，饮鱼尾草汁少许，解之。
黄姑鱼：味甘，性温。此鱼阔不逾寸，长不近尺，其油点灯，令人昏目。
春鱼：味甘，性平。俗名春鱼。春月闲从岩穴中随水流出，状似初化鱼苗，一斤千头。或云鲤鱼苗也。今宣城、泾县于三月三前后三四日亦出小鱼。土人炙收寄远，或即此鱼。
金鱼：味甘咸，性平。味短不宜食，止堪养玩。鱼啖橄榄渣、肥皂水、鸽粪即死。得白杨皮不生虱。
比目鱼：味甘，性平。多食动风气，有风湿病者勿食。
鞭尾鱼：味甘，性平。尾有两歧如鞭鞘。患痈疽者勿食。
鲛鱼：味甘，性平，即沙鱼。皮可饰刀剑。大者尾长数尺，能伤人。小者子随母行，惊即从口入母腹中。虎沙能咬人形，被暗伤人以红布系腰可免。忌甘草。
乌贼鱼：味咸，性平。多食动风气。其墨亦可书字，但逾年则迹灭。其骨名海螵蛸，文顺者是真，横者为假。能淡盐，投骨于井，水虫皆死。乌贼遇小满，则形小也。
邵阳鱼（魟鱼）：味甘咸，性平，有小毒。状如盘及荷叶，无足无鳞，背青腹白，口在腹下，目在额上，尾长有节，螫人甚毒。吴人腊之，食之无益。其尾候人尿处订之，令阴肿痛至死，拔去乃愈。被刺毒者，以鱼扈竹及海獭皮解之。
竹鱼：味甘，性平。出广南桂林湘江，状似鲭鱼而少骨刺，色青翠可爱，鳞间有朱点。多食发疮疾。
鳖肉：味甘，性冷。与猪、兔、鸭肉同食损人。与芥子同食，生恶疮。与苋菜同食，令腹中成肉鳖，害人。不可与桃子、鸭子、鸡蛋同食。《礼记》云：食鳖去丑，谓颈下有软骨如龟形，食之令人患水病。有冷气瘕聚人，不宜食之。凡鳖三足者、赤足者、独目者、头足不缩者、目四陷者、腹下有王字形十字文者、腹有蛇纹者、目白者、山上生者名旱鳖，并有毒，食之杀人。夏天亦有蛇化者，食须慎之。孕妇食之，令子短项。薄荷煮鳖能害人。鳖无耳，以目为听。纯雌无雄，以蛇为匹，故烧蛇脂可以致鳖。遇蚊叮则死，得蚊煮则烂。熏蚊者，又用鳖甲，物相报复如此。鼍一鸣而鳖伏，性相制也。池中有鳖，鱼不能飞。其胆味辛辣，破入汤中，可代椒而辟腥。其性畏葱及桑灰。甲无裙而头足不缩者，名曰纳鳖。有毒，食之令人昏塞。以吴蓝煎汤，服之立解。甲亦有毒。三足者名曰能鳖，有大毒，误食杀人。
龟肉：味酸性温。此物神灵，不可轻杀。六甲日十二月俱不可食，损人神。与猪肉、菰米、瓜苋同食，害人神。龟版当心前一处四方透明，如琥珀色者佳。头方脚短壳圆版白为阳。头尖脚长壳长版黄为阴。其息以耳，肠属于首，雌雄尾交，亦与蛇匹。龟老则神，年至八百，反大如钱。龟闻铁声则伏，蚊蚋则死。香油抹眼，入水不沉。老桑煮之易烂。龟尿磨瓷器，能令软。磨墨书石，能入数分。取龟尿，以猪鬃或松叶针其鼻即出。金线绿毛龟置书笥辟蠹。呷蛇龟甲肉俱毒，不可食之。
鼋肉：味甘，性平，微毒。裂而悬之，一夜便觉垂长至地，闻人声则收。肠属于首，以鳖为雌，其脂摩铁则明，老能变魅。非急弗食之。
螃蟹：味甘咸，性寒，有小毒。多食动风发霍乱，风疾人不可食。孕妇食之损胎，令子头短及横生。不可与橘枣荆芥同食，与柿同食令成冷积腹痛，服木香汁可解。未经霜蟹有毒。腹中有虫如小木鳖子而白者，不可食。大能发风。有独螯、独目、四足、六足、两目相向、腹下有毛、壳中有骨、头背有黑点、足斑、目赤者，并有毒，不可食。中其毒者，服冬瓜汁、豉汁、紫苏汁、蒜汁、芦根汁皆可解之。糟蟹罐上放皂荚半锭，可久留不坏。罐底入炭一块，不沙。见灯易沙。得椒易馊，得皂荚或蒜及韶粉可免沙馊。得白芷则黄不散。得葱及五味子同煮，则色不变。其黄能化漆为水，其螯烧烟，可集鼠。蜞有毒，食多发吐痢。又有剑蟹之类，并有毒，不可食。雄者脐长，雌者脐圆，腹中之黄，随月盈亏。流水生者，色黄而腥，止水生者，色绀而馨。
蛤蜊：味咸，性冷。与丹石人相反。食之令腹结痛，以枇杷核同煮脱丁。
蛏肉：味甘，性温。天行病后，不可食之。
蚶肉：味甘，性微温。多食令人壅气，与饭同食不口干。车渠盖瓦垄之，大者作杯，注酒满过一分不溢。
淡菜：味甘，性温。多食令头目昏闷。得微利可已。久食脱人发。服丹石人食之，令肠结。烧食即苦，不宜人。以少米先煮熟后去毛，再入萝卜。或紫苏、或冬瓜同煮，尤佳。
田螺：味甘，性大寒。其肉视月盈亏，有冷积人勿食。小者名螺蛳，性味相同。清明后其中有虫，不可食用也。细长者名海蛳，味咸性寒，肉绿色。
鲍鱼：味辛咸，性平，微毒。多食令咳嗽，发疮癣。其行雌常负雄，失雌，雄即不动，取必双得。其血碧色，尾有珠如粟。烧脂可以集鼠，蚊螫即死。小者名曰鬼，食之害人。
海蜇：味咸，性温，即海蜇。无口眼腹翅，块然一物，以虾为目，虾去则住。浸以锻石矾水则色白。
虾肉：味甘咸，性温，有小毒。多食动风助火，发疮疾。有病患及患冷积者勿食。小儿食之，令脚弱。鸡犬食之，亦令脚屈弱。生水田沟渠中者有毒，切勿以热饭盛密器内作虾食，毒人至死。无须者、腹下通黑及煮熟色变白者，并有毒，不可食。勿与鹿肉、猪肉、鸡肉同食。孕妇食之，令子难产。
海鳗：味甘咸，性平，有小毒。与猪肉同食，令人多唾。闽中有五色鳗，长尺余，曝干为对鳗，功用相同。
蛙：味甘，性寒，即田鸡。其骨热食之，令小便淋。孕妇食之，令子声哑寿夭。小蛙食多，令人尿闭，脐下酸痛。有至死者，擂车前水，饮可解。正月出者名黄蛤，不可食。渔人多以蟾蜍去皮伪充，有毒勿食。
海参：味甘咸，性寒滑。患泄泻痢下者勿食。
燕窝：味甘，性平。黄黑霉烂者有毒，勿食。
牡蛎肉：味甘，性温。俗呼鲍鱼。海牡蛎可用，丈夫服之，令人无髭。
鼍肉：味甘，性温，有小毒。食之发冷气痼疾。此物有灵，不可食之。其涎最毒，身具十二生肖肉，唯蛇肉在尾，最毒。
鲮鲤肉：味甘涩，性温，有毒。即穿山甲。其肉最动风，风疾人才食数脔，其疾一发，四肢顿废。
蚺蛇肉：味甘，性温，有小毒。四月勿食。其脍着醋，能卷人筋，唯以芒草作箸乃可。
诸鱼有毒：鱼目有睫、目能开合、二目不同，逆腮、全腮、无腮、白眼、脑白连珠，腹下丹字形、形状异常者，并有毒，食之杀人。凡一切无鳞鱼皆有毒，宜少食之。孕妇食之，并难产育，令子多疾也。
紫荆花入鱼羹中，食之杀人。
解诸鱼毒：黑豆汁、马鞭草汁、橘皮、大黄、芦根汁、朴硝汤饮之皆可解。凡中鳅、鲇、黄颡、鳖、虾蟆毒，令脐下痛，小便秘，用豆豉一合，煎浓汁频饮之可解。
收藏纸鱼：鱼以干猪草一处，不变色味。藏白鲞，以干稻柴同包。凡洗□鱼，滴生油数点，则无涎，煮时下没药少许，则不腥。
Carp: Sweet in flavor, neutral in nature. There is a row of scales on its flank, extending from head to tail, consisting of exactly thirty-six scales regardless of size. When Yin reaches its extreme, Yang returns; therefore, carp can induce wind and stir up fire. Consuming it with dog meat or fermented soybeans (Douchi) may cause Xiao Ke (wasting-thirst syndrome). Eating it with Malva verticillata (Kui Cai) is harmful to the human body. It should not be eaten by those recovering from epidemic febrile diseases, those suffering from dysentery, or those with retained food stagnation. Consumption by patients with wind disorders will lead to endless misfortune. Those taking Asparagi Radix (Tianmendong), Perilla Leaf (Zisu), Dragon Bone (Longgu), or Cinnabar (Zhusha) should avoid eating it. The two tendons on the dorsal ridge of the carp and its black blood are toxic. Carp living in streams have toxicity concentrated in the head. Carp living in mountain waters should not be eaten. When roasting carp, smoke must not enter the eyes, as it severely damages vision, with effects manifesting within three days. Carp roe consumed with pig liver can harm the human body. Do not eat it with chicken meat or eggs.
Crucian Carp: Sweet in flavor, warm in nature. Eating it with garlic promotes heat. Consuming it with rock sugar generates intestinal parasites (Gan Chong). Eating it with mustard greens induces edema. Consuming it with chicken, pheasant, deer, monkey meat, or pig liver causes carbuncles and sores. Those taking Ophiopogon Tuber (Maimendong) should avoid crucian carp, as it harms the body. Crucian carp roe should not be eaten with pig liver.
Bighead Carp: Sweet in flavor, warm in nature. Patients with intestinal parasites and dysentery should not eat it.
Tailor Fish: Sweet in flavor, neutral in nature. Excessive consumption induces chronic diseases, skin sores, and parasitic conditions.
Sea Bass: Sweet in flavor, neutral in nature, slightly toxic. Excessive consumption induces swellings and abscesses, leading to phlegm-rheum accumulation. Do not consume with dairy products or cheese. Sea bass liver is inedible as it can abrade facial skin. Drinking reed rhizome juice (Lugen Zhi) can detoxify sea bass poisoning.
Mandarin Fish: Sweet in flavor, neutral in nature. It has twelve spines, corresponding to the twelve months. If a spine gets stuck in the throat causing harm, water made from grinding olive pits can provide relief.
Silver Carp: Sweet in flavor, warm in nature. Excessive consumption causes internal heat and thirst, or induces skin sores.
Spanish Mackerel: Sweet and flat in flavor. Prepared as a paste, it is contraindicated for those taking mineral drugs (Shi Yao). Do not consume with fresh coriander, wheat sauce, fermented soybeans, or raw Malva verticillata. Those taking Atractylodes Rhizome (Baizhu) should avoid it.
White Fish: Sweet in flavor, neutral in nature. Excessive consumption generates phlegm internally, obstructs the chest and diaphragm, and induces moxibustion sores. Consuming it with jujube meat causes lower back and abdominal pain. Do not eat overnight fish, as it causes coldness in the abdomen; roasted fish also mildly stirs Qi. Patients with furuncles should avoid it, as it can induce suppuration.
Hui Yu (likely Yellowcheek): Sweet in flavor, neutral in nature. Excessive consumption induces chronic diseases. Consuming it with wild boar or pheasant meat causes leprosy-like conditions. Consuming it with deer meat can be fatal. Red-eyed and red-whiskered varieties should be avoided.
Snakehead Fish: Sweet in flavor, warm in nature. Excessive consumption promotes fire and stirs phlegm, inducing skin diseases.
Shark: Sweet in flavor, neutral in nature. Excessive consumption induces skin sores. Large specimens are four to five cun long, while young ones already have offspring. Contraindicated with Licorice Root (Gancao).
Bleak Fish: Sweet in flavor, warm in nature. This fish is only a few cun long, slender and flat, resembling a willow leaf. It prefers schooling. Excessive consumption induces skin sores, erysipelas, and poison.
Can Yu (Small River Fish): Sweet in flavor, neutral in nature. Fresh specimens consumed in excess induce skin sores and infantile erysipelas migrans (Chi You Feng). Dried specimens are called Paper Fish. Another type resembles Can Yu but has an extra needle-like spine on the snout; its efficacy is the same.
Bighead Carp (Flower Carp): Sweet in flavor, warm in nature. Resembles Silver Carp but is darker, with the largest head among carps, commonly known as Flower Carp. The delicacy of Silver Carp lies in its belly, while that of Bighead Carp lies in its head. There is a bone shaped like 'Yi' beside the eye; this bone should be removed when eating fish. Excessive consumption stirs wind-heat and induces skin sores.
Trout: Sweet in flavor, warm in nature. Also known as Red-eye Fish. Excessive consumption stirs wind-Qi, assists damp-heat, and induces furuncles, tinea, skin sores, and chronic diseases.
Grass Carp: Sweet in flavor, warm in nature, i.e., Grass Carp. Excessive consumption induces various sores and diseases caused by damp-toxicity flowing qi and phlegm nodules.
Sciaenidae (Croaker): Sweet in flavor, neutral in nature. Commonly known as Yellow Croaker. Sun-dried, it becomes White Xiang. Consuming it can dissolve melons into water. Another variety, Yellow Flower Fish, looks similar but is darker in color.
Lei Yu: Sweet in flavor, neutral in nature. Dried specimens are called Lei Xiang. Placing a Lei Yu bone on the stem of an unripe sweet melon ripens it overnight. The bone of Sciaenidae dried fish works similarly.
Pomfret: Sweet in flavor, neutral in nature. Boiled with ginger and japonica rice, the bones become soft. Its roe is toxic; consuming it causes dysentery.
Dragonet: Sweet in flavor, warm in nature. Resembles a shark but is shorter, with a forked tail, large head, wide mouth, yellow-black spotted body, and spiny back. Patients with furuncles should avoid it. Fine worm-like hairs in the spine should be removed.
Snakehead Fish: Sweet in flavor, cold in nature, i.e., Black Fish. Patients with sores should not eat it, as it causes white scars. It offers no benefit and can trigger chronic diseases.
Eel: Sweet in flavor, slightly warm in nature, slightly toxic. Consuming it with Ginkgo Nut causes Soft Wind; excessive consumption stirs wind. Pregnant women consuming it may cause fetal illness. Specimens weighing three to four jin, swimming with heads raised three cun, having four eyes, no gills, white spots on the back, or black spots on the belly are toxic and fatal if eaten. Pointed-head, sword-backed, black specimens are toxic and tasteless. Burning its bones smokes out mosquitoes, turning them to water. Smacking felt, bamboo, and wood in houses prevents woodworms. Placing it in book boxes or clothes chests prevents silverfish. Sea eels have the same properties but are warming without tonifying. Coarse, oily-free specimens are toxic and should not be eaten. Dried specimens are called Wind Eel.
Yellowcheek (Ang Ci): Sweet in flavor, very warm in nature, i.e., Yellowcheek. Excessive consumption causes cholera, skin diseases, stirs wind-Qi, and shortens life. Consuming it after an epidemic causes recurrence. Do not consume with dog meat or dog blood. Pregnant women consuming it may cause hoarseness in the child. Large, black specimens are toxic and fatal. If kept in a water vat, illuminated at night, floating with white spots under the neck, it is a snake transformation and should be discarded immediately. Throwing garlic cloves into the vat causes the fish to jump incessantly, demonstrating mutual control of natures. Avoid cooking with mulberry wood fire. Crab consumption resolves Yellowcheek poisoning.
Loach: Sweet in flavor, neutral in nature, i.e., Loach. Consuming it with white dog meat and flesh, or boiled with Juncus effusus (Dengxin), is excellent. Avoid cooking with mulberry wood fire.
Yellow Croaker: Sweet in flavor, neutral in nature, slightly toxic, i.e., Yellow Croaker. Commonly called Armor-plated Fish. Excessive consumption generates phlegm, promotes heat, induces wind, stirs Qi, and causes skin sores. Consuming it with buckwheat noodles causes loss of voice. Consuming it as dried fish makes digestion difficult. Those taking Schizonepeta (Jingjie) should avoid it.
Sturgeon: Sweet in flavor, neutral in nature, i.e., Sturgeon-Huang. Also known as Wei Yu. Excessive consumption stirs wind-Qi and induces all kinds of skin sores. Long-term consumption causes heartache and lower back pain. Consuming it with dried fish induces paralysis. In children, it causes coughing and abdominal masses. It can activate drug toxins; those taking mineral drugs should avoid it. Although prized as dried fish, it does not benefit the body.
Bai Yu: Sweet in flavor, cold in nature, slightly toxic. Consuming it with ox liver causes wind-phlegm obstruction. Consuming it with wild boar meat causes vomiting and diarrhea. Consuming it with pheasant meat causes carbuncles and furuncles. Consuming it with deer meat causes contraction of tendons and nails. Red-eyed, red-whiskered, gill-less specimens are toxic and fatal if mistakenly eaten. Antagonistic with Jingjie.
Yellowcheek (Huang Sang): Sweet in flavor, neutral in nature, slightly toxic. Also known as Ang Chi. Resembles a small Yellowcheek, with a blue-yellow body, two horizontal bones under the gills, two whiskers, and a stomach, making a "za za" sound. Its gallbladder is located upper in spring/summer and lower in autumn/winter. Excessive consumption induces skin sores and offers no benefit. Antagonistic with Jingjie; it can harm the body.
Pufferfish: Sweet in flavor, warm in nature, toxic. Marine specimens are highly toxic. Excessive consumption induces wind, promotes dampness, and stirs phlegm. Patients with chronic diseases or sores should not eat it. Antagonistic with Schizonepeta, Chrysanthemum, Platycodon, Licorice, Aconite Root (Fuzi), and Aconite Lateralis Preparata (Wutou). Improper processing, contamination with soot or dust, can be fatal. Meat developing spots after March is inedible. Pregnant women consuming it may cause infantile erysipelas migrans in the child. Its blood is toxic; fat causes tongue numbness; roe causes abdominal distension; eyes cause blurred vision. Liver and roe are highly toxic; entering the mouth burns the tongue, entering the intestines burns the bowels, with no antidote. For poisoning, olive and reed rhizome juice, fecal urine, or sugarcane juice offer slight relief. Duck blood灌 down can also resolve it. Those taking medication should not eat it. Red-eyed, extremely large, or waist/belly-red-veined specimens are fatal if mistakenly eaten, with no antidote. Raw specimens should be avoided. Another variety, Spotted Puffer, resembles the small river puffer, shares the same toxic nature and flavor. After being full, one should not eat more pufferfish; eating until fully satiated may cause bloating.
Tiger Head Fish: Sweet in flavor, neutral in nature. Cannibalistic; ponds containing this fish cannot raise other fish. Patients with sores should not eat it.
Stonefish: Lives in southern streams, a few cun long, with white scales and black spots, floating on the surface, diving deep upon hearing voices. Its roe and intestines are toxic; mistaken consumption causes vomiting and diarrhea, resolved by drinking a little Fish Tail Grass juice.
Yellowfin Seabream: Sweet in flavor, warm in nature. This fish is less than one cun wide and nearly one chi long. Its oil, used for lamps, causes dim vision.
Spring Fish: Sweet in flavor, neutral in nature. Commonly called Spring Fish. In spring, they flow out of caves with the water, resembling newly hatched fry, with a thousand per jin. Some say they are carp fry. In Xuancheng and Jingxian, small fish appear around the third day of the third lunar month. Locals roast and preserve them for distant sending; this may be the same fish.
Goldfish: Sweet and salty in flavor, neutral in nature. Short-lived flavor, unsuitable for eating, only suitable for keeping and playing. Death occurs upon ingesting olive residue, soap water, or pigeon droppings. White poplar bark prevents lice.
Flatfish: Sweet in flavor, neutral in nature. Excessive consumption stirs wind-Qi; those with wind-dampness should avoid it.
Whiptail Fish: Sweet in flavor, neutral in nature. Tail splits into two like a whip sheath. Patients with carbuncles should not eat it.
Shark: Sweet in flavor, neutral in nature, i.e., Shark. Skin can decorate swords and knives. Large specimens have tails several chi long and can injure people. Small specimens carry offspring that enter the mother's mouth and womb when startled. Tiger sharks can bite human shapes; tying a red cloth around the waist prevents dark injuries. Contraindicated with Licorice.
Cuttlefish: Salty in flavor, neutral in nature. Excessive consumption stirs wind-Qi. Its ink can write characters, but marks fade after a year. Its bone is named Sepiae Endoconcha (Haipiaoxiao); vertically grained is authentic, horizontally grained is fake. It can desalinate salt; throwing bones into wells kills aquatic insects. Cuttlefish shrinks in size during Xiaoman (Grain Buds).
Ray (Shaoyang Fish): Sweet and salty in flavor, neutral in nature, slightly toxic. Resembles a plate or lotus leaf, legless, scaleless, green back, white belly, mouth on ventral side, eyes on forehead, segmented long tail, very venomous sting. Wu people cure it; eating it offers no benefit. Its tail stings where human urine lands, causing genital swelling and pain to death; removal of the barb heals. Sting toxicity is resolved using Yuhu Bamboo and Sea Otter Skin.
Bamboo Fish: Sweet in flavor, neutral in nature. Originates from Guangnan, Guilin, Xiang River. Resembles Spanish Mackerel but has fewer spines, emerald green color, attractive, with vermilion dots between scales. Excessive consumption induces skin diseases.
Softshell Turtle Meat: Sweet in flavor, cold in nature. Consuming it with pork, rabbit, or duck meat harms the body. Consuming it with mustard seeds causes malignant sores. Consuming it with Amaranth causes a fleshy turtle to form in the abdomen, harming the body. Do not consume with peaches, ducks, or eggs. *Book of Rites* states: Remove the "ugly" part when eating turtle, referring to the cartilage under the neck resembling a tortoise shape; eating it causes water disease. Those with cold-Qi abdominal masses should not eat it. All turtles with three legs, red feet, single eye, non-retractable head/feet, sunken eyes, "King" character cross pattern on belly, snake patterns on belly, white eyes, or land-born (Dry Turtle) are toxic and fatal if eaten. Snake-transformed turtles in summer require caution. Pregnant women consuming it may cause short-necked children. Boiling turtle with Mint harms the body. Turtles have no ears and hear with their eyes. Pure females mate with snakes; thus, burning snake fat attracts turtles. They die from mosquito bites and rot when boiled with mosquitoes. Turtle shell is used to smoke out mosquitoes; such is the reciprocity of things. When Tuatara calls, turtles hide; this is mutual control. Ponds with turtles prevent fish from flying. Its gall is pungent and spicy; breaking it into soup replaces pepper to remove fishiness. It fears scallions and mulch ash. Shell without skirt and non-retractable head/feet is called Na Turtle. Toxic, causing coma; resolving with Wulan decoction. Shell is also toxic. Three-legged is called Neng Turtle, highly toxic, fatal if mistakenly eaten.
Tortoise Meat: Sour and sweet in flavor, warm in nature. This creature is spiritual; do not kill lightly. Do not eat on Six Jia days or in the twelfth lunar month, as it damages human spirit. Consuming it with pork, Zizania grain, melon, or amaranth harms the spirit. Tortoise plastron transparent and amber-colored at the center front is best. Square head, short legs, round shell, white plastron is Yang. Pointed head, long legs, long shell, yellow plastron is Yin. It breathes through ears, intestines connect to the head, males and females join tails, similar to snakes. Old tortoises are spiritual; reaching 800 years, they shrink to coin size. Tortoises hide at the sound of iron and die from mosquitoes. Applying sesame oil to eyes prevents sinking in water. Boiling in old mulberry makes it tender. Tortoise urine softens porcelain. Grinding ink with it penetrates stone deeply. To collect urine, prick nose with pig bristle or pine needle. Golden-line green-hair tortoise placed in book boxes repels silverfish. Snakeskin-eating tortoise shell and meat are toxic and inedible.
Softshell Turtle (Yuan) Meat: Sweet in flavor, neutral in nature, slightly toxic. Split and hung overnight, it lengthens to the ground; retracting upon hearing voices. Intestines connect to the head, mates with turtles, fat polishes iron bright, old specimens can transform into demons. Only eat in emergencies.
Crab: Sweet and salty in flavor, cold in nature, slightly toxic. Excessive consumption induces wind and cholera; those with wind disorders should not eat it. Pregnant women consuming it damage the fetus, causing short necks or breech birth. Do not consume with oranges, dates, or Schizonepeta. Consuming with persimmons causes cold accumulation and abdominal pain, resolved by Costus Root Juice (Muxiang Zhi). Unfrosted crabs are toxic. White worms resembling small softshell turtle seeds in the abdomen are inedible and strongly induce wind. Specimens with single claw, single eye, four/six legs, facing eyes, abdominal hair, bone in shell, black spots on head/back, spotted feet, or red eyes are toxic and inedible. Poisoning is resolved by Winter Melon Juice, Fermented Soybean Juice, Perilla Juice, Garlic Juice, or Reed Rhizome Juice. Placing half a Gleditsia Sinensis pod on the jar lid preserves pickled crab. Charcoal at the bottom prevents sandiness. Light causes sandiness. Pepper causes souring; Gleditsia, garlic, or Shao powder prevent this. Angelica Dahurica keeps yolk intact. Cooking with scallions and Schisandra keeps color unchanged. Yolk dissolves lacquer; claws smoked attract mice. Qi (small crab) is toxic, causing vomiting and dysentery. Sword crabs and others are toxic and inedible. Male crabs have long abdomens, females round; yolk waxes and wanes with the moon. Flowing water crabs are yellow and fishy; still water crabs are purple-blue and fragrant.
Clam Meat: Sweet and salty in flavor, cold in nature. Excessive consumption induces wind and cold-Qi. Machaodou meat is toxic.
Clam Meat: Sweet and salty in flavor, cold in nature, slightly toxic. Excessive consumption induces cough and cold-Qi consuming kidney essence.
Clam (Gelei): Salty in flavor, cold in nature. Antagonistic with those taking mineral drugs. Causes abdominal knotting pain; boiling with loquat seeds resolves the issue.
Razor Clam Meat: Sweet in flavor, warm in nature. Should not be eaten after epidemic febrile diseases.
Ark Shell Meat: Sweet in flavor, slightly warm in nature. Excessive consumption causes Qi stagnation; eating with rice prevents dry mouth. Charonia shells resemble roof tiles; large ones make cups that hold wine overflowing by one fen without spilling.
Dried Mussel: Sweet in flavor, warm in nature. Excessive consumption causes dizziness and heaviness. Mild purgation stops it. Long-term consumption causes hair loss. Those taking mineral drugs experience intestinal knotting. Roasted it is bitter and unsuitable. Cook briefly with rice, remove hairs, then add radish. Or boil with Perilla or winter melon, which is superior.
River Snail: Sweet in flavor, very cold in nature. Flesh varies with moon phases; those with cold accumulation should not eat it. Small ones are called Luosi, same nature/flavor. After Qingming, they contain worms and are inedible. Slender ones are called Hai Si, salty/cold, green flesh.
Abalone: Pungent and salty in flavor, neutral in nature, slightly toxic. Excessive consumption causes coughing and tinea. Females carry males; if female is lost, male remains still; catching requires pairs. Blood is green; tail has pearl-like grains. Burning fat attracts mice; mosquito stings kill them. Small ones are called Ghosts; eating harms humans.
Sea Jellyfish: Salty in flavor, warm in nature, i.e., Sea Jellyfish. No mouth, eyes, belly, or fins; a lump-like entity, using shrimp as eyes; removing shrimp stops movement. Soaking in alum water turns it white.
Shrimp Meat: Sweet and salty in flavor, warm in nature, slightly toxic. Excessive consumption stirs wind, promotes fire, and induces skin diseases. Patients and those with cold accumulation should not eat it. Children consuming it suffer weak legs. Dogs and chickens consuming it suffer bent legs. Those from water fields/ditches are toxic; never store hot rice in sealed containers with shrimp, as it poisons humans to death. Whisker-less, black-bellied, or cooked-white specimens are toxic and inedible. Do not consume with deer, pork, or chicken meat. Pregnant women consuming it cause difficult labor.
Sea Eel: Sweet and salty in flavor, neutral in nature, slightly toxic. Consuming with pork causes excessive salivation. Fujian has five-colored eels over one chi long; dried as Pair Eels, same efficacy.
Frog: Sweet in flavor, cold in nature, i.e., Field Chicken. Hot bones cause dysuria. Pregnant women consuming it cause hoarseness and short life in children. Excessive small frog consumption causes urinary retention and umbilical pain, potentially fatal; grinding Plantago Seed Water and drinking resolves it. January specimens are called Huang Ge and are inedible. Fishermen often substitute peeled toads, which are toxic and should be avoided.
Sea Cucumber: Sweet and salty in flavor, cold and slippery. Those with diarrhea or dysentery should not eat it.
Bird's Nest: Sweet in flavor, neutral in nature. Moldy yellow/black specimens are toxic and should be avoided.
Oyster Meat: Sweet in flavor, warm in nature. Commonly called Abalone. Sea oysters are usable; men taking them lose beard growth.
Tuatara Meat: Sweet in flavor, warm in nature, slightly toxic. Consuming it induces cold-Qi chronic diseases. This creature is spiritual and should not be eaten. Its saliva is most toxic; body contains meats of the twelve zodiac animals, with snake meat at the tail being most toxic.
Pangolin Meat: Sweet and astringent in flavor, warm in nature, toxic. I.e., Pangolin. Most stirring of wind; wind-disorder patients eating a few slices see immediate onset, with limbs becoming paralyzed.
Python Meat: Sweet in flavor, warm in nature, slightly toxic. Do not eat in April. Sashimi with vinegar can coil human tendons; only芒草 chopsticks work.
All Toxic Fish: Fish with eyelids, openable/closable eyes, mismatched eyes, reverse gills, full gills, no gills, white eyes, brain-white connected pearls, Dan-character pattern on belly, or abnormal shapes are toxic and fatal if eaten. All scaleless fish are toxic; consume sparingly. Pregnant women consuming it face difficult labor and sickly children.
Redbud Flower in Fish Soup: Fatal if eaten.
Resolving All Fish Poison: Black Soybean Juice, Verbasum Juice, Tangerine Peel, Rhubarb, Reed Rhizome Juice, Glauber Salt Decoction can all resolve it. For poisoning by Loach, Catfish, Yellowcheek, Turtle, or Toad causing umbilical pain and constipation, boil Fermented Soybeans (Dou Chi) into strong decoction and drink frequently to resolve.
Preserving Paper Fish: Store with dried pig grass to maintain color and flavor. Preserve White Xiang with dried rice straw. Washing □ fish with a few drops of raw oil removes slime; adding Myrrh while cooking removes fishiness.