有毒
酒主行药势杀百邪恶毒瓦斯（名医所录）【名】长春酒 清酒 灰酒 地黄酒 糟下酒 白
酒苦酒 饼子酒 葡萄酒 粳酒 糯酒 四夷酒 秫黍酒 蜜酒 煮酒 桑椹酒 鹿头酒
紫酒 豉酒 麻姑酒 羔儿酒 姜酒 金酒 东阳酒 社坛余胙酒 小豆曲酒 醇酒 新熟
无灰酒 香药曲酒 豆酒 秋露白 醴（甜酒也）○牛膝虎骨仙灵脾通草大豆牛蒡枸杞等皆
可
酿浸作酒今不悉载○谨按酒为消忧发怒宣言畅意之物也品类甚多饮家但尚其味适口罔顾入药
何如多饮未有不作疾者盖此主行药势损益兼行用之最宜斟酌所以入药修制惟糯米白曲造者为
正也按汤液本草云辛者能散苦者能下甘者居中而缓为引导可以通行一身之表至极高之分味淡
者仅利小便而已考之陶隐居云大寒凝海惟酒不水昔三人晨行遇大寒食粥者病腹空者死饮酒者
安明其性热独冠群物也虽然余月晨行亦宜饮之盖春月百毒蛰动夏月暑热外凌秋月湿气相搏皆
宜小饮以御之由其能壮气通血脉俾里充实而外邪不得以侮之也【收】瓷器盛贮【用】白曲糯
米作者佳【味】苦甘辛【性】大热【气】气味俱浓阳也【臭】香【行】诸经【治】（疗）（唐
本注云）葡萄酒消痰破癖（日华子云）酒通血脉浓肠胃除风下气○社坛余胙酒治孩儿语迟以
少
许吃吐酒喷屋四角辟蚊子○糟KT 扑损瘀血浸洗冻疮及敷蛇蜂叮毒○糟下酒开胃下食暖水
脏温肠胃消宿食御风寒（陈藏器云）酒润皮肤散石气○甜糟温中冷气消食亦润皮肤调腑脏三
岁
糟下有酒以物承之堪摩风瘙止呕哕（别录云）紫酒治角弓风○姜酒主偏风中恶○葱豉酒解烦
热
○蜜酒疗风疹（补）（别录云）桑椹酒补五脏明耳目○葱豉酒补虚劳○葡萄酒益气调中耐饥
强志
取藤汁酿酒亦佳○狗肉汁酿酒大补○春酒令人肥白【合治】热暖酒一碗合姜服治中恶疰忤及
通脉养脾气扶肝○大豆一升熬令汗出簸去灰尘投入二升酒中久时顿服疗食丹石人胸背急闷热
者服后少顷汗出瘥朝朝服之甚去一切风及妇人产后诸风亦可服【禁】酒浆照无影不可饮醉卧
扇之中恶风久饮伤神损寿【解】一切菜蔬毒【忌】诸甜物与乳饮之令人气结食猪肉醉卧黍穣
中令人患大风白酒同牛肉食令人腹内生虫
有毒。
酒主要用于推行药势，杀灭各种邪恶毒气（据名医记录）。【名称】长春酒、清酒、灰酒、地黄酒、糟下酒、白酒、苦酒、饼子酒、葡萄酒、粳酒、糯酒、四夷酒、秫黍酒、蜜酒、煮酒、桑椹酒、鹿头酒、紫酒、豉酒、麻姑酒、羔儿酒、姜酒、金酒、东阳酒、社坛余胙酒、小豆曲酒、醇酒、新熟无灰酒、香药曲酒、豆酒、秋露白、醴（甜酒）。○牛膝、虎骨、仙灵脾、通草、大豆、牛蒡、枸杞等皆可酿制或浸泡成酒，此处不一一列举。○谨按：酒是消除忧愁、激发愤怒、宣泄言论、舒畅心意的物品，品类繁多。饮酒之人只崇尚其味道合口，不顾及入药的效果如何。多饮没有不导致疾病的。大概因为它主要推行药势，损益兼行，使用它最宜斟酌。所以入药修制，只有用糯米和白曲酿造的才是正宗的。按《汤液本草》记载：辛味能发散，苦味能降泄，甘味居中而缓和作为引导，可以通行一身之表，到达极高的部位；味道淡的仅能利小便而已。考察陶隐居的说法：大寒凝结海水，只有酒不结冰，昔日有三人早晨出行遇到大寒，喝粥的人病了，空腹的人死了，喝酒的人安然无恙，说明酒的性质热，独冠群物。虽然如此，其他月份早晨出行也适宜饮酒。大概春季百毒蛰伏而动，夏季暑热外侵，秋季湿气相搏，都适宜小饮以抵御它们。因为酒能壮气通血脉，使里气充实而外邪不能侵犯。【收藏】用瓷器盛放贮存。【制作】用白曲和糯米制作的为佳。【味道】苦、甘、辛。【性质】大热。【气味】气味俱浓，属阳。【气味】香。【归经】行于诸经。【治疗】（疗）（《唐本注》云）葡萄酒消痰破癖（《日华子》云）酒通血脉，浓肠胃，除风下气。○社坛余胙酒治疗小孩说话迟，取少许吃后吐出的酒喷洒屋子四角辟蚊子。○糟KT（注：原文可能有误，推测为糟粕或特定酒糟）扑损瘀血，浸洗冻疮及敷蛇蜂叮咬之毒。○糟下酒开胃下食，暖水脏，温肠胃，消宿食，御风寒（《陈藏器》云）酒润皮肤，散石气。○甜糟温中冷气，消食，亦润皮肤，调腑脏。三岁小儿糟下有酒，用物体承接可用来按摩风瘙，止呕哕（《别录》云）紫酒治疗角弓风。○姜酒主治偏风中恶。○葱豉酒解烦热。○蜜酒疗风疹（补）（《别录》云）桑椹酒补五脏，明耳目。○葱豉酒补虚劳。○葡萄酒益气调中，耐饥强志。取藤汁酿酒也很好。○狗肉汁酿酒大补。○春酒使人肥白。【合治】热暖酒一碗合姜服用，治疗中恶疰忤以及通脉养脾气、扶肝。○大豆一升炒至出汗，簸去灰尘，投入二升酒中，久置后顿服，治疗食用丹石之人胸背急闷热者，服后少顷汗出即愈。朝夕服用甚好，可去一切风及妇人产后诸风也可服用。【禁忌】酒浆照不到影子的不可饮用，醉卧在扇子里，中恶风，久饮伤神损寿。【解毒】解一切菜蔬毒。【忌口】各种甜食与乳同饮令人气结，食猪肉醉卧在黍穣中令人患大风，白酒同牛肉同食令人腹内生虫。
Toxic.
Jiu (Alcohol/Wine) is primarily used to promote the action of medicinal substances and eliminate various evil toxic vapors (as recorded by famous physicians). [Names] Changchun Jiu, Qing Jiu, Hui Jiu, Dihuang Jiu, Zaoxia Jiu, Baijiu (White Liquor), Ku Jiu, Bingzi Jiu, Putaojiu (Grape Wine), Jingjiu, Nuojiu, Siyi Jiu, Shushu Jiu, Mijiu, Zhujiu, Sangshen Jiu, Lutou Jiu, Zi Jiu, Chi Jiu, Magu Jiu, Gao'er Jiu, Jiangjiu, Jin Jiu, Dongyang Jiu, Shetan Yuzuo Jiu, Xiaodouqu Jiu, Chun Jiu, Xinshu Wuhui Jiu, Xiangyaoqu Jiu, Doujiu, Qiulu Bai, Li (Sweet Wine). ○ Niuxi (Achyranthes Bidentatae Radix), Hugut (Tiger Bone - *Note: Protected species, historical context only*), Xianlingpi (Epimedii Folium), Tongcao (Tetrapanacis Medulla), Dadou (Sojae Semen), Niubangzi (Arctii Fructus), Gouqi (Lycii Fructus), etc., can all be brewed or soaked to make wine; they are not listed in detail here. ○ Respectfully note: Jiu is a substance that dispels sorrow, arouses anger, facilitates speech, and soothes the mind. There are many varieties. Drinkers only value its palatable taste, disregarding whether it is suitable for medicinal use. Excessive consumption invariably leads to disease. Generally, because it promotes the action of medicines, affecting both beneficial and harmful aspects, its use requires careful deliberation. Therefore, for medicinal preparation, only those brewed with glutinous rice (Oryza Sativa Var. Glutinosa Semen) and white qu (fermentation starter) are considered authentic. According to *Tangye Bencao*: Pungent flavors can disperse, bitter flavors can descend, sweet flavors reside in the center and act as a緩 (moderating) guide, allowing circulation throughout the exterior of the body to the highest parts; flavors that are bland only promote urination. Examining Tao Hongjing's records: In extreme cold that freezes the sea, only wine does not freeze. Once, three men traveled early in the morning encountering severe cold; the one who ate porridge became ill, the one who was empty-stomached died, and the one who drank wine remained safe. This demonstrates that its nature is hot, surpassing other substances. Nevertheless, drinking in small amounts during morning outings in other months is also advisable. Spring sees the stirring of hundred toxins, summer brings external heat, and autumn involves dampness; small amounts of wine are suitable to ward these off. Because it strengthens qi, unblocks blood vessels, and fills the interior, preventing external evils from invading. [Storage] Store in porcelain containers. [Preparation] Those made with white qu and glutinous rice are superior. [Flavor] Bitter, Sweet, Pungent. [Nature] Greatly Hot. [Qi/Flavor] Both qi and flavor are strong/yang. [Odor] Fragrant. [Meridian Tropism] Enters all meridians. [Therapeutic Actions] (Treatment) (*Tangben Zhu* states): Putaojiu (Grape Wine) resolves phlegm and breaks masses. (*Rihua Zi* states): Jiu unblocks blood vessels, thickens the stomach and intestines, expels wind, and directs qi downward. ○ Shetan Yuzuo Jiu (Wine from temple sacrificial leftovers) treats delayed speech in children; a small amount, after being vomited by the child, is sprayed on the four corners of the room to repel mosquitoes. ○ Zao KT (Residue wine/dregs) treats traumatic bruises and blood stasis; soaking in it washes frostbite, and applying it treats snake and bee stings. ○ Zaoxia Jiu (Wine drained from dregs) opens the appetite, aids digestion, warms the water organs, warms the stomach and intestines, eliminates retained food, and resists wind-cold. (*Chen Cangqi* states): Jiu moistens the skin and disperses "stone qi" (lithiasis/hard masses). ○ Tien Zao (Sweet dregs) warms middle jiao cold qi, aids digestion, moistens the skin, and regulates the fu organs. For three-year-old children, catching the wine from dregs with an object can be used to massage wind-itch and stop vomiting/regurgitation. (*Bielu* states): Zi Jiu treats opisthotonos (lockjaw). ○ Jiangjiu (Ginger Wine) mainly treats sudden onset of wind-stroke. ○ Congchi Jiu (Scallion and Fermented Soybean Wine) relieves vexatious heat. ○ Mijiu (Honey Wine) treats wind-rash (tonic). (*Bielu* states): Sangshen Jiu (Mulberry Wine) tonifies the five zang organs, brightens eyes and ears. ○ Congchi Jiu tonifies deficiency and labor. ○ Putaojiu (Grape Wine) benefits qi, harmonizes the middle, increases resistance to hunger, and strengthens willpower. Making wine from vine juice is also good. ○ Dog meat juice wine provides great tonification. ○ Chun Jiu (Spring Wine) makes people plump and fair-skinned. [Combined Treatments] One bowl of warm hot Jiu mixed with ginger treats sudden evil invasion (Zhong'e) and wandering pathogens, unblocks vessels, nourishes spleen qi, and supports the liver. ○ One sheng of soybeans roasted until sweat appears, winnowed to remove dust, placed in two sheng of Jiu, left for a long time, then taken in one dose treats chest/back urgency, heat, and stifling sensation in those who have consumed mineral pills (Danshi); sweating occurs shortly after ingestion, leading to recovery. Daily administration is very effective for eliminating all types of wind and can also be used for postpartum wind conditions in women. [Contraindications] Do not drink Jiu that casts no shadow. Do not sleep drunk under a fan. Sudden evil wind, chronic drinking harms spirit and shortens lifespan. [Detoxification] Resolves toxicity of all vegetables. [Dietary Taboos] Consuming sweets with milk causes qi stagnation. Eating pork while drunk and sleeping on millet husks causes "Great Wind" (leprosy/severe dermatological condition). Eating beef with Baijiu causes worms to grow in the abdomen.