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入脾胃以和中。燥可消痰理气滞。味苦辛而散逆。温能快膈逐寒凝。留白则宣补中州
。去白则流行肺部。核乃入肝疗疝。理寒滞以颇灵。叶则治乳消痈。味苦平而无毒。络能通
络甘寒用。瓤可生痰酸冷多。（橘皮种类甚多。惟广产者最胜。陈者良。味苦辛。性温。气
香。质燥。入脾胃气分。燥湿理气。散逆和中。同补药则补。同表药则表。同泻药则泻。用
盐水炒极能治痰。以其能燥湿理气。亦治痰之本也。○橘白去外一层红皮。其味带甘。其功
固不如橘皮。而补脾胃药中用之。自无燥散之咎。○橘红则去尽内白。有轻浮之意。故能入
肺。主治亦相似。○橘核苦温。色青入肝。形类肾丸。故能治一切疝疾之因于寒者。用此宣
散之。亦气分药也。○橘叶苦平气香。轻扬上达。入肝胃。宣胸膈逆气。消肿散毒。凡妇人
一切乳证。皆可用之。○橘络甘寒入络。无甚功用。或可清络中之余热耳。○橘瓤性寒。甘
者可以润肺。酸者即能生痰。一物之性各异。主治不同。岂可不省察哉。）
入肝经破滞削坚。辛能发汗。治疝疾辟寒理气。苦可宣邪。下焦之肝气可疏。胸胁之
郁痰能解。性味与橘皮相仿。炒煎用醋水为良。（青皮乃橘之小者。色青气烈。味苦辛。性
温燥。入肝胆气分。能发汗散寒。行气破积。如壮盛年少之人。其气剽悍。故一切疝气痰滞
积聚等证。属于肝胆者。皆可用之。用醋炒者缓之敛之。制其剽悍之性。引以入肝也。）
进入脾胃以调和其中。燥性可以消除痰湿，调理气机阻滞。味道苦、辛，能疏散逆气。温性能宽畅胸膈，驱除寒凝。保留白色内层则宣通补益中焦；去除白色内层则流通于肺部。橘核进入肝经治疗疝气，调理寒滞非常灵验。橘叶治疗乳痈消肿，味道苦平且无毒。橘络能疏通经络，味甘性寒使用；橘瓤容易生痰，味酸性冷较多。（橘皮的种类很多，只有广东出产的最为优良。陈久的品质好。味道苦、辛，性质温，气味香，质地燥。进入脾胃的气分，燥湿理气，散逆和中。与补药同用则起补益作用，与解表药同用则起发散作用，与泻下药同用则起泻下作用。用盐水炒制极能治疗痰证，因为它能燥湿理气，也是治疗痰的根本方法。○橘白是去掉外层红皮的部分，其味带甘，功效固然不如橘皮，但在补脾胃的药方中使用，自然没有燥散的伤害。○橘红则是去尽内部白色部分，有轻浮之意，所以能入肺，主治也相似。○橘核苦温，色青入肝，形状类似肾脏丸状，所以能治疗一切因寒引起的疝疾。用它来宣散，也属于气分药。○橘叶苦平气香，轻扬向上到达，入肝胃经，宣通胸膈逆气，消肿散毒。凡是妇女所有的乳房病症，都可以使用它。○橘络甘寒入络脉，没有什么大的功用，或许可以清除络脉中的余热罢了。○橘瓤性寒，甘味的可以润肺，酸味的就能生痰。同一物性味各异，主治不同，怎能不仔细考察呢？）
进入肝经破除滞结，削减坚硬。辛味能发汗，治疗疝气，辟除寒气，调理气机。苦味可宣散邪气，疏泄下焦的肝气，解除胸胁部的郁结痰湿。性味与橘皮相似。炒制或煎煮时用醋和水为好。（青皮是未成熟的橘子，颜色青，气味猛烈，味道苦、辛，性质温燥。进入肝胆的气分，能发汗散寒，行气破积。如身体强壮年轻的男子，其气剽悍，所以一切疝气、痰滞、积聚等证，属于肝胆的，都可以使用它。用醋炒制的可以缓和收敛，制约其剽悍的性质，并引导药物进入肝经。）
Tangerine Peel (Chenpi)
Enters the Spleen and Stomach to harmonize the middle. Its drying property can eliminate phlegm and regulate Qi stagnation. Bitter and pungent in flavor, it disperses rebellious Qi. Warm in nature, it relieves chest fullness and dispels cold coagulation. Retaining the white albedo promotes dissemination and tonification of the Middle Jiao; removing the white albedo facilitates circulation into the Lung system. The seeds enter the Liver channel to treat hernia, being quite effective in regulating cold stagnation. The leaves treat breast abscesses and reduce swelling; bitter and neutral in flavor, they are non-toxic. The vascular bundles can unblock collaterals, used for their sweet and cold properties; the pulp tends to generate phlegm due to its sour and cold nature. (There are many varieties of tangerine peel, with those produced in Guangzhou being the finest. Aged peel is superior. It is bitter and pungent, warm in nature, fragrant in odor, and dry in texture. It enters the Qi aspect of the Spleen and Stomach, drying dampness and regulating Qi, dispersing rebellion and harmonizing the middle. Combined with tonifying herbs, it tonifies; combined with exterior-releasing herbs, it releases the exterior; combined with purgative herbs, it purges. Stir-frying with salt water is highly effective for treating phlegm, as it dries dampness and regulates Qi, addressing the root of phlegm. ○ The white albedo is obtained by removing the outer red peel. Its flavor is slightly sweet. Although its efficacy is inferior to that of the main peel, using it in formulas for tonifying the Spleen and Stomach avoids the adverse effect of excessive drying and dispersing. ○ Jinghong (red peel) has all internal white parts removed, possessing a light and floating quality, thus entering the Lungs, with similar indications. ○ Tangerine seeds are bitter and warm, green in color entering the Liver, shaped like testicles, thus capable of treating all types of hernia caused by cold. Used to disseminate and scatter, they also belong to Qi-regulating herbs. ○ Tangerine leaves are bitter, neutral, and fragrant, light and ascending, entering the Liver and Stomach channels. They disseminate rebellious Qi in the chest and diaphragm, reduce swelling, and dissipate toxicity. They can be used for all breast conditions in women. ○ Tangerine vascular bundles are sweet and cold, entering the collaterals. Their efficacy is modest, perhaps clearing residual heat within the collaterals. ○ Tangerine pulp is cold in nature. Sweet pulp can moisten the Lungs, while sour pulp generates phlegm. The same substance exhibits different properties and indications; how can one fail to examine this carefully?)
Green Tangerine Peel (Qingpi)
Enters the Liver channel to break stagnation and reduce hardness. Pungency induces sweating, treating hernia, warding off cold, and regulating Qi. Bitterness dissepathes pathogens, venting Liver Qi in the Lower Jiao, and resolving stagnant phlegm in the chest and hypochondrium. Its nature and flavor are similar to tangerine peel. Stir-frying or decocting with vinegar and water is optimal. (Green tangerine peel comes from immature fruit. It is green in color with a strong aroma, bitter and pungent in flavor, and warm and dry in nature. It enters the Qi aspect of the Liver and Gallbladder, inducing sweating and dispelling cold, moving Qi and breaking accumulation. In robust young individuals with vigorous Qi, it is suitable for all conditions involving hernia, phlegm stagnation, and accumulations belonging to the Liver and Gallbladder. Stir-frying with vinegar moderates and astringes, restraining its vigorous nature and guiding the herb into the Liver.)