（造酿）升散膈上热邪
淡豆豉（专入心肺。）本于黑豆蒸 而成。按其味苦气寒。（陈藏器曰。豆性平。炒熟热。
煮
食寒。作豉冷。）似属苦降下行之味。而无升引上行之力也。然经火蒸 。味虽苦而气则馨
。气虽寒而质则浮。能升能散。故得葱则发汗。得盐则引吐。得酒则治风。得韭则治痢。
得蒜则止血。炒熟又能止汗。是以邪在上而见烦燥。头痛满闷。懊 不眠。发斑呕逆者。合
于栀子。则能引邪上吐。不致陷入。而成内结之症也。然必江右制者方堪入药。按古制豉
法。用黑大豆水浸一宿。淘净蒸熟。摊匀蒿覆。候上黄衣。取晒簸净。水拌干湿得所。安瓮
中筑实。桑叶盖。浓泥封。晒七日。取出曝一时。又水拌入瓮。如此七次。再蒸去火气。瓮
收用。
邪在表宜散。在里宜攻。在上宜吐。在中下宜下。反是则悖矣！昔人谓邪在上。因其高
而越
之。又曰。在上者涌而吐之是也。但吐亦须分其所因所治以为辨别。如常山蜀漆。是吐积饮
在于心下者也。藜芦皂白二矾桔梗芦皂角。是吐风痰在于膈者也。生莱菔子是吐气痰在于膈
者也。乌尖附是吐湿痰在于膈者也。胡桐泪是吐肾胃热痰上攻于膈而见者也。栀子瓜蒂。是
吐热痰聚结于膈而成者也。砒石是吐寒痰在于膈者也。至于膈有热毒。则有木鳖青木香以引
之。痰涎不上。则有烧盐以涌之。但吐药最峻。过用恐于元气有损。况砒石木鳖。尤属恶毒
。妄用必致生变。不可不慎。
淡豆豉（专门入心和肺经。）是由黑豆经过蒸制而成的。考察它的味道苦、气味寒。（陈藏器说：豆的性质平和，炒熟后性热，煮食后性寒，制成豆豉后性冷。）看起来似乎属于苦味下降下行的药物，并没有升提引导上行的力量。然而经过火蒸之后，虽然味道苦，但气味芳香；虽然气味寒，但质地轻浮。能够升提能够发散。所以遇到葱就能发汗，遇到盐就能催吐，遇到酒就能治疗风疾，遇到韭菜就能治疗痢疾，遇到大蒜就能止血，炒熟后又能止汗。因此，当病邪在上焦而出现烦躁、头痛、胸中满闷、心中懊恼不眠、皮肤发斑、呕吐逆气等症状时，配合栀子使用，就能引导病邪向上吐出，不至于陷入体内，从而形成内结的病症。但是必须使用江西制造的才适合入药。按照古法制作豆豉的方法，是用黑大豆用水浸泡一夜，淘洗干净后蒸熟，摊开均匀覆盖蒿草，等待上面长出黄色菌衣，取出晒干簸净，用水拌湿至干湿适中，放入瓮中筑实，用桑叶覆盖，用厚泥封口，晒七天，取出暴晒一时辰，再用水拌湿放入瓮中。像这样重复七次，最后再蒸一次以去除火气，收在瓮中备用。
病邪在表应当发散，在里应当攻逐，在上应当催吐，在中下应当泻下。违背这些原则就是错误的！古人说病邪在上，因为位置高所以要使其越出（通过涌吐）。又说，病邪在上者应当涌吐。这是正确的。但是催吐也必须根据病因和治疗对象进行辨别。比如常山、蜀漆，是用于催吐积聚在心下的饮邪；藜芦、皂角、白矾、桔梗、芦皂角，是用于催吐位于膈部的风痰；生莱菔子，是用于催吐位于膈部的气痰；乌头、附子，是用于催吐位于膈部的湿痰；胡桐泪，是用于催吐肾胃热痰上攻于膈而出现的症状；栀子、瓜蒂，是用于催吐热痰聚结于膈而形成的病症；砒石，是用于催吐位于膈部的寒痰。至于膈部有热毒，则用木鳖子、青木香来引导它；如果痰涎不上涌，则用烧盐来涌吐。但是催吐的药物性质最猛烈，过度使用恐怕会损伤元气。况且砒石、木鳖子尤其属于剧毒之物，胡乱使用必然导致变故，不可不谨慎。
(Processing and Efficacy) Possesses the ability to ascend and disperse heat pathogens in the diaphragm region.
Dan Dou Chi (Fermented Soybean, *Glycine max*) (specifically enters the Heart and Lung meridians.) is produced by steaming black soybeans. Examining its properties: bitter taste and cold nature. (Chen Cangqi stated: Beans have a neutral nature; when stir-fried, they become hot; when boiled for consumption, they become cold; when made into fermented beans [Dou Chi], they become cold.) It appears to belong to the category of bitter flavors that descend, lacking the power to ascend and guide upwards. However, after being processed with fire/steaming, although the taste is bitter, the aroma is fragrant; although the nature is cold, the substance is light and floating. It can ascend and can disperse. Therefore, combined with Cong Bai (Scallion White), it induces sweating; combined with Yan (Salt), it induces vomiting; combined with Jiu (Alcohol/Wine), it treats wind disorders; combined with Jiu Cai (Chinese Chives), it treats dysentery; combined with Da Suan (Garlic), it stops bleeding; when stir-fried, it can stop sweating. Thus, when pathogens are located in the upper jiao presenting with irritability, headache, chest fullness and oppression, mental restlessness and insomnia, skin eruptions, vomiting, and regurgitation, when combined with Zhi Zi (Gardenia Fruit), it can guide the pathogen upwards to be vomited out, preventing it from sinking inward and forming internal accumulation syndromes. However, only those manufactured in Jiangxi province are suitable for medicinal use. According to ancient methods for preparing Dou Chi, black soybeans are soaked in water overnight, rinsed clean, and steamed until cooked. They are spread evenly and covered with Artemisia capillaris or similar herbs to allow yellow mold (yellow coat) to grow on top. After harvesting, they are sun-dried and winnowed clean. Water is added to achieve appropriate moisture content, and they are placed in earthenware jars, packed tightly, covered with Mulberry leaves, sealed with thick mud, and sun-dried for seven days. Then taken out and exposed to sunlight for one double-hour period (2 hours). Water is added again, and this process is repeated seven times. Finally, they are steamed once more to remove "fire qi" (excess heat/toxicity from processing) and stored in jars for use.
When pathogens are in the exterior, they should be dispersed; when in the interior, they should be attacked/purged; when in the upper jiao, they should be induced to vomit; when in the middle and lower jiao, they should be purged downwards. Violating these principles is erroneous! Ancients stated that for pathogens in the upper region, because they are high, they should be expelled upwards (via emesis). It is also said that for conditions in the upper region, one should induce vomiting. This is correct. However, emetic therapy must also be differentiated based on the etiology and specific treatment targets. For example, Chang Shan (Dichroa Root) and Shu Qi (Pueraria lobata root variant or related emetic herb) are used to induce vomiting of accumulated fluid retention located below the heart; Li Lu (Veratrum Nigrum Rhizome), Zao Jiao (Tamarix Fructus), Bai Fan (Alumen), Jie Geng (Platycodon Root), and other agents are used to induce vomiting of wind-phlegm located in the diaphragm; Sheng Lai Fu Zi (Raw Radish Seed) is used to induce vomiting of qi-phlegm located in the diaphragm; Wu Tou (Aconite Lateral Root) and Fu Zi (Prepared Aconite Lateral Root) are used to induce vomiting of damp-phlegm located in the diaphragm; Hu Tong Lei (Liquidambar Resin) is used to induce vomiting of heat-phlegm attacking the diaphragm from the Kidney and Stomach; Zhi Zi (Gardenia Fruit) and Gua Di (Melon Peduncle) are used to induce vomiting of heat-phlegm aggregated in the diaphragm; Pi Shi (Arsenic Trioxide) is used to induce vomiting of cold-phlegm located in the diaphragm. As for heat-toxins in the diaphragm, Mu Bie Zi (Strychnos Seeds) and Qing Mu Xiang (Aucklandiae Radix) are used to guide them out. If phlegm-saliva does not rise, Shao Yan (Burnt Salt) is used to induce vomiting. However, emetic drugs are the most potent/aggressive; excessive use may damage Yuan Qi (Primary Vital Energy). Moreover, Pi Shi and Mu Bie Zi are particularly toxic; reckless use will inevitably lead to complications. One must exercise extreme caution.