一名苦酒。得温热之气，故从本气，味酸气温无毒，酸能敛壅热，温能行逆血，故
消痈肿，及治产后血晕症块，血积心痛俱用之者，取其酸收而又有散瘀解毒之功。然味
重于酸，敛多散少，且助肝贱脾，倘风寒感冒外邪不解，及脾病者俱禁。
醋造有数种，惟陈年米醋为佳，入剂吞服，散水气，役邪毒。消痈肿，敛咽疮，祛
胃脘气痛，涩肠滑虚泻，坚积 瘕，并能祛治。 石浇醋淬气，善熏产后血晕，及伤损
金疮血晕，渍黄柏皮含之，口疮堪愈。煮香附子片服，郁痛能除，煎大黄，劫 癖如
神，靡南星敷，瘤肿立效，调雄黄蜂虿蛇齿可涂，切忌蛤肉同食。丹溪云∶醋味酸甘，
酸则敛而甘则滞，致疾以渐，苟能戒此，亦却疾一端，专益女人，不利男子。
酱惟豆酱陈久者入药，其味咸酸令利，故除热止烦满，及瘵汤火伤毒，并杀其一切
鱼肉菜蔬蕈毒。
酱系痘面 者，入药，惟尚陈久杀诸虫，蛇蝎蜂毒解百药，疏菜蕈毒，疥癣略
涂，瘙痒即劫。
用麦 或谷 同诸米浸熬炼而成，味甘气温无毒，入足太阴、手太阴经，味甘入脾
而米麦又皆脾胃之谷，故主补虚乏。仲景健中汤用之，肺胃有火则发渴，火上炎迫血则
吐血。甘能缓火之标，则火下降而渴自己，血自止也，故思邀谓其有消痰润肺止嗽治咽
痛吐血等功。然本成于湿热，少用能补脾润肺，过用则动火生痰，凡中满吐逆，酒病牙
疳，咸忌之。肾病尤不可服。
饴糖，入脾能补虚乏，止渴去血，润肺止嗽，化痰调脾，补中和胃，和药健中汤，
用取其甘缓，中满呕吐勿用。小儿多食，损齿生虫。丹溪云∶大发湿中之热，故肾病湿
热之病忌之。
醋，又名苦酒。因为获得了温热之气，所以顺应其本性，味道酸、性温、无毒。酸味能够收敛壅滞之热，温性能推动逆乱之血，因此（醋）能消除痈肿，以及治疗产后血晕、症块（腹内结块）、血积心痛等病症，都是利用它酸收的同时又具有散瘀解毒的功效。然而醋的味道偏重于酸，收敛作用多于发散作用，且会助长肝气而克制脾土，如果患有风寒感冒导致外邪未解，以及脾胃虚弱者，都禁止使用。
醋的制作有多种，只有陈年的米醋最为优良。入药时吞服，可以消散水气，驱除邪毒。能消除痈肿，收敛咽部疮疡，祛除胃脘部位的气痛，涩肠止住虚寒滑泄，坚固积聚形成的瘕块，都能起到祛病治疗的作用。用石浇醋淬火产生的气味，善于熏治产后血晕，以及金创损伤导致的血晕；浸泡黄柏皮含在口中，口疮可以痊愈；煮香附子片服用，郁结疼痛能够消除；煎煮大黄，消除癖块效果如神；研磨南星敷贴，瘤肿立即见效；调和雄黄、蜂刺、蛇牙涂抹患处，但切忌与蛤肉同食。朱丹溪说：醋的味道酸甘，酸则收敛，甘则滞腻，致病是逐渐积累的，如果能戒除这一点，也是去除疾病的一个方面，醋专门对女性有益，对男性不利。
酱中只有陈久的豆酱入药，它的味道咸酸且有利窍的作用，因此能清除热邪、止住烦闷胀满，以及治疗肺痨、汤火烫伤中毒，并能杀灭一切鱼肉菜蔬菌类的毒素。
酱中发酵生霉的（指酱曲或变质酱），入药主要崇尚陈久以杀灭各种虫类，能解蛇蝎蜂毒及百药之毒，疏解蔬菜菌类毒素，疥癣只需略加涂抹，瘙痒即刻停止。
饴糖是用麦芽或谷芽与其他米类浸泡熬炼而成，味道甘甜、性温、无毒，归足太阴脾经和手太阴肺经。味甘入脾，而米麦又是脾胃的谷物，所以主治补益虚乏。张仲景的建中汤中使用它，是因为肺胃有火就会引发口渴，火热上炎逼迫血液妄行就会导致吐血。甘味能缓解火的表象（标证），使火气下降，那么口渴自然停止，出血也会自止，所以有人称它具有消痰润肺、止咳、治疗咽痛吐血等功效。然而饴糖本由湿热制成，少量使用能补脾润肺，过量使用则会动火生痰，凡是中焦痞满、呕吐逆气、饮酒过度、牙疳的患者，都应忌用。肾病尤其不可服用。
饴糖，入脾经能补益虚乏，止渴去血，润肺止咳，化痰调脾，补中和胃。制作健中汤类药物时使用它，是取其甘缓的特性，中焦痞满呕吐者勿用。小儿多吃，会损害牙齿并生虫。朱丹溪说：饴糖大发湿中之热，所以肾病伴有湿热症状的患者忌用。
Vinegar, also known as Kujiu (Bitter Wine). Because it acquires warm and hot qi, it follows its original nature; its taste is sour, its nature is warm, and it is non-toxic. Sourness can avert and consolidate stagnant heat, while warmth can move rebellious blood. Therefore, it eliminates carbuncles and swellings, and treats postpartum syncope due to blood stasis, abdominal masses (Zhengkuai), blood accumulation, and heart pain. These applications utilize its ability to avert and consolidate while simultaneously dispersing blood stasis and resolving toxicity. However, vinegar's flavor is heavily sour, with more consolidating effect than dispersing effect. It tends to assist Liver Qi at the expense of Spleen Earth. Thus, it is contraindicated in cases where exterior pathogens from wind-cold colds have not been resolved, and in patients with Spleen disease.
There are several types of vinegar production, but aged rice vinegar is considered the best. When taken orally for medicinal purposes, it dissipates water retention and expels evil toxins. It eliminates carbuncles and swellings, heals throat ulcers, dispels epigastric Qi pain, astringes the intestines to stop deficiency-type diarrhea, and resolves fixed accumulations (Jia masses). Stone-quenched vinegar fumes are particularly effective in fumigating postpartum syncope and trauma-induced syncope. Soaking Phellodendri Cortex (Huangbai) and holding it in the mouth can cure mouth sores. Boiling Cyperi Rhizoma (Xiangfu) slices removes stagnation pain. Decocting Rheum Palmatum (Dahuang) miraculously eliminates癖 masses (Pi masses). Applying Arisaematis Rhizoma (Nanxing) paste yields immediate results for tumors and swellings. Mixing Realgar (Xionghuang), bee stings, and snake teeth for topical application is possible, but one must strictly avoid eating it with clam meat. Zhu Danxi stated: Vinegar tastes sour and sweet. Sourness consolidates, and sweetness causes stagnation; diseases arise gradually from this. If one can abstain from this, it is a means to prevent illness. Vinegar specifically benefits women but is unfavorable for men.
Among condiments, only aged soybean paste (Jiang) is used in medicine. Its salty and sour taste promotes drainage, thus clearing heat and stopping irritability and fullness. It treats consumption (Phthisis/Tuberculosis), burns and scalds, and neutralizes all toxins from fish, meat, vegetables, and mushrooms.
Moldy Jiang (fermented bean curd or spoiled paste), when used medicinally, relies on aging to kill various insects. It resolves venom from snakes, scorpions, and bees, detoxifies hundred herbs, and alleviates toxins from vegetables and mushrooms. Applied slightly to tinea and pruritus, itching stops immediately.
Yitang (Maltose) is made by soaking wheat sprouts or grain sprouts with other grains and boiling them into a syrup. Its taste is sweet, its nature is warm, and it is non-toxic. It enters the Foot-Taiyin Spleen Meridian and Hand-Taiyin Lung Meridian. Sweet taste enters the Spleen, and since rice and wheat are grains of the Spleen and Stomach, it primarily tonifies deficiency and exhaustion. Zhang Zhongjing uses it in Jianzhong Tang (Middle-Jian Decoction). Fire in the Lungs and Stomach causes thirst; fire flaming upward forcing blood causes hematemesis. Sweetness can relieve the branch symptoms of fire, allowing fire to descend, thereby stopping thirst and bleeding naturally. Hence, some claim it has effects such as resolving phlegm, moistening the lungs, stopping cough, treating sore throat, and hematemesis. However, Yitang is originally formed from damp-heat. In small amounts, it tonifies the Spleen and moistens the lungs; in excess, it generates fire and phlegm. It is contraindicated in cases of middle-jiao fullness, vomiting and regurgitation, alcohol intoxication, and gum rot. It is especially forbidden for Kidney disease.
Yitang enters the Spleen to tonify deficiency, stop thirst, remove blood stasis, moisten the lungs, stop cough, resolve phlegm, regulate the Spleen, tonify the center, and harmonize the Stomach. It is used in Jianzhong Tang preparations for its sweet and relaxing properties. It should not be used in cases of middle-jiao fullness and vomiting. Excessive consumption by children damages teeth and causes worms. Zhu Danxi stated: Yitang vigorously releases heat trapped in dampness; therefore, it is contraindicated in Kidney disease complicated by damp-heat.