宦游笔记∶刺梨形如棠梨，多芒刺不可触，味甘而酸涩，渍其汁同蜜煎之，可作膏，正
不减
于楂梨也。花于夏，实于秋，花有单瓣、重台之别，名为送春归，蜜萼繁英，红紫相间，植
之园林，可供玩赏。独黔中有之，移于他境则不生，殆亦类优昙花之独见于南滇耶。
食之已闷消积滞（笔记）。
本经逢原云∶枇杷其核大寒，伐肝脾，以之同落苏入麸酱，则色青翠；同蟹入锅，则至
熟不
赤，性寒走肝可知。
敏按∶石顽所说，以其核能驻色不变，断为性寒，不知枇杷独有先天四
时之气，其性温平，其核能化一切毛羽，观花圃人贮鸡、鹅毛水以灌花者，患其难化，辄捣
枇杷核数枚，投入缸水中，不三日，则鸡、鹅毛皆烂化，知其直走厥阴，更捷利也。
治肝有余诸症，气实者可用。
敏按∶祝士校游戏方，枇杷核煮蛤蜊能脱丁，则其性又善离；盖枇杷具四时全气，其实
能令
分者合，故肺嗽能敛；核能令合者离，故肝实可疏。一合一离，正见互为乘除之妙。物理小
识，枇杷核能去霉垢，故能化痰。
粤语∶其种来自大洋，一曰洋桃，高五、六丈，大者数围，花红色，一蒂数子，七、八
月间
熟，色如蜡，一名三敛子，亦曰山敛。敛，棱也。俗语误棱为敛也，亦以其味酸能敛颜色也
。有五棱者，名五敛。以糯米水浇则甜，名糯羊桃，广人以为蔬。纲目∶五敛子，即羊桃。
惟言其主治风热，生津止渴，他功效皆未及，今依粤语补之。 尔雅∶长楚铫 （注∶今羊
桃也），或曰，鬼桃叶似桃花，白子如小麦，亦似桃。陆机疏云∶叶长而狭，花紫赤色，其
枝茎弱，过一尺引蔓于草上。郑氏曰∶藤生子赤，状如鼠粪，故亦名鼠矢。儿童食之，一名
羊肠，一名御弋。蜀本图经∶子细如枣核，苗长弱蔓生，不能为树，今呼为细子，根似牡丹
。群芳谱∶羊桃，福州产，其花五瓣，色青黄。诗桧风∶隰有苌楚，猗傩其枝，即指此也。
酸甘涩平无毒，久食能辟岚瘴之毒。中蛊者，捣自然汁饮，毒即吐出；脯之或白蜜渍之，持
至北方，不服水土与疟者，皆可治。 岭南杂记∶有食猪肉咽喉肿痛，食羊桃即解。
药性考∶羊桃生时极酸，不可食，熟则带甘，过食寒中，内热者宜之。多食冷脾胃、动
泄
，可晒干。歌曰∶ 猴桃，寒酸甘止渴调中，下气解烦，除热骨节风痛，能压丹石，通淋
疗痔，瓤可煎食。
《宦游笔记》记载：刺梨的形状像棠梨，表面有很多芒刺，不能触碰。味道甘甜而带酸涩，将其汁液浸泡后与蜂蜜一起煎煮，可以制成膏状，效果完全不亚于山楂和梨。它在夏季开花，秋季结果，花朵有单瓣和重瓣的区别，别名“送春归”，花蜜丰富、花朵繁茂，红紫相间，种植在园林中可供观赏。这种植物只有贵州才有，移植到其他地区就不能生长，大概也像优昙花一样只出现在云南南部吧。食用它可以消除胸闷、消解积滞（出自笔记）。
《本经逢原》说：枇杷核性大寒，会损伤肝脾。用它同茄子（落苏）放入麦麸酱中，颜色就会青翠；同螃蟹一起入锅，即使煮熟也不会变红，由此可知其性寒且走肝经。
赵学敏按语：石顽（张璐）认为枇杷核能使容颜驻留不变，从而断定其性寒。但他不知道枇杷独有先天四时的气机，其性质温平。它的核能化解一切禽类的羽毛，观察花圃中人将鸡、鹅毛泡在水中用来浇灌花卉，因为担心难以分解，就捣碎几枚枇杷核投入缸水中，不到三天，鸡、鹅毛都腐烂化解了，这说明它直走厥阴肝经，作用更为捷利。治疗肝气有余的各种病症，体质气实者可以使用。
赵学敏按语：祝士校《游戏方》记载，枇杷核煮蛤蜊能促使蛤蜊脱壳，说明其性质又善于“离”（分离/散开）。大概枇杷具备四时的全气，其实体能使分散的聚合，所以能收敛肺咳；其核能使聚合的分离，所以能疏泄肝实。一合一离，正体现了互为乘除的奥妙。《物理小识》记载，枇杷核能去除霉垢，所以能化痰。
粤语记载：枇杷的种类来自大洋彼岸，又称洋桃，高五、六丈，粗的有几围粗，花红色，一个花蒂结几个果实，七、八月间成熟，颜色像蜡一样，又名三敛子，也称山敛。“敛”即棱的意思。俗语误将“棱”读作“敛”，也是因为它味酸能收敛色泽的意思。有五个棱的，名叫五敛。用糯米水浇灌则变甜，名叫糯羊桃，广东人把它当作蔬菜。《本草纲目》记载：五敛子就是羊桃。只说了它能主治风热、生津止渴，其他功效都没有提及，现在依据粤语补充。《尔雅》记载：长楚铫（注：即现在的羊桃），有人说，鬼桃叶子像桃花叶，白色的种子像小麦，也类似桃树。陆机疏解说：叶子长而狭，花紫红色，枝条茎干柔弱，超过一尺就在草上蔓延。郑氏说：藤上结赤色果实，形状像鼠粪，所以也叫鼠矢。儿童吃它，一名羊肠，一名御弋。《蜀本图经》记载：果实细小如枣核，苗长而弱，蔓生，不能长成树木，现在叫它细子，根像牡丹。《群芳谱》记载：羊桃产于福州，花五瓣，颜色青黄。《诗经·桧风》说：“隰有苌楚，猗傩其枝”，指的就是这个。味道酸、甘、涩，性平，无毒，久食能辟除岚瘴之毒。中毒蛊的人，捣取自然汁饮用，毒素随即吐出；晒干或白蜜渍制，带到北方，不服水土及患疟疾者，都可以治疗。《岭南杂记》记载：有人吃了猪肉导致咽喉肿痛，吃羊桃就能解除。《药性考》记载：羊桃生时极酸，不可食用，熟后带甜味，多吃伤脾胃寒气，体内有热者适宜。多吃会冷脾胃、引起腹泻，可以晒干保存。歌诀说：猴桃，寒凉，酸甘，止渴调中，下气解烦，除骨节风热痛，能压制丹石毒性，通淋疗痔，果肉可煎食。
*Huan You Bi Ji* records: The *Cili* (Rosa roxburghii) resembles the *Tangli* (Pyrus calleryana), covered with numerous prickles that should not be touched. Its taste is sweet yet astringent and sour. When its juice is soaked and decocted with honey, it can be made into an ointment, which is no inferior to hawthorn (*Shanzha*) or pear (*Liq*). It flowers in summer and fruits in autumn. The flowers vary in single and double petals, known as "Song Chun Gui" (Seeing Off Spring's Return). With abundant nectar and profuse blooms, alternating red and purple, it can be planted in gardens for appreciation. This plant is found only in Guizhou; if transplanted to other regions, it fails to grow. It is perhaps similar to the *Youtan* flower, appearing exclusively in southern Yunnan. Consuming it relieves chest oppression and resolves food stagnation (from notes).
*Ben Jing Feng Yuan* states: The pit of the loquat (*Pipa*) is extremely cold in nature and damages the liver and spleen. When used together with eggplant (*Luosu*) in bran sauce, it turns greenish-cyan; when cooked with crab, it does not turn red even when thoroughly cooked, indicating its cold nature and affinity for the liver meridian.
Zhao Xuemin’s commentary: Shiwang (Zhang Lu) deduced its cold nature from its ability to preserve complexion, unaware that the loquat possesses the innate qi of the four seasons, making its nature warm and neutral. Its pit can dissolve all kinds of feathers. Observing gardeners who soak chicken and goose feathers in water to fertilize flowers, they often crush several loquat pits and throw them into the tank water due to difficulty in decomposition. Within three days, the feathers rot and dissolve, proving that it directly travels to the Jueyin Liver meridian, acting swiftly and effectively. It can be used to treat various conditions of excess liver qi in individuals with substantial qi constitution.
Zhao Xuemin’s commentary: Zhu Shixiao’s *Youxi Fang* records that boiling loquat pits with clams causes the clams to open their shells, suggesting its nature is also good at "Li" (separation/dispersal). Since the loquat embodies the complete qi of the four seasons, its fruit promotes union (convergence), thus it can astringe lung coughs; its pit promotes separation (dispersion), thus it can soothe liver excess. One unites, one separates, demonstrating the profound interplay of multiplication and division. *Wuli Xiaoshi* records that loquat pits can remove mold and stains, hence they can resolve phlegm.
Cantonese records: The variety originates from overseas, also called Yangtao (Oval leechee), growing five to six zhang high, with thick trunks measuring several chi in circumference. The flowers are red, with multiple fruits per pedicel, ripening in July and August. The color resembles wax. Also known as Sanlianzi or Shanlian. "Lian" means ridge. The colloquial pronunciation mistakenly uses "Lian" for "Leng" (ridge/prickle), possibly because its sour taste has an astringent effect on color. Varieties with five ridges are named Wulian. Watered with glutinous rice water, it becomes sweet, named Nuoyangtao, and is used as a vegetable by Cantonese people. *Bencao Gangmu* states: Sanlianzi is Yangtao. It only mentions treating wind-heat and generating fluids to quench thirst, omitting other efficacies, which are now supplemented based on Cantonese records. *Erya* states: Changchu Diao (note: current Yangtao), or Gui Tao, has leaves resembling peach blossoms, white seeds like wheat, and resembles peaches. Lu Ji’s commentary says: Leaves are long and narrow, flowers are purple-red, stems are weak, extending over one chi and creeping over grass. Zheng Shi says: Vines bear red fruits shaped like rat droppings, hence also named Shushi (Rat Dropping). Children eat it, calling it Yangchang or Yuyi. *Shu Ben Tu Jing* states: Fruits are small like date pits, seedlings are weak vines, unable to become trees, currently called Xizi, roots resemble Peony (*Mudan*). *Qunfang Pu* states: Yangtao is produced in Fuzhou, with five-petaled flowers, yellowish-green in color. *Shijing · Kui Feng* says: "Xi you chang chu, yi nuo qi zhi," referring to this plant. Taste is sour, sweet, and astringent; nature is neutral and non-toxic. Long-term consumption dispels miasma and malaria toxins. For those poisoned by gu toxin, drinking freshly squeezed juice expels the toxin. Dried or preserved in white honey, it can be taken northward to treat maladaptation to climate and malaria. *Lingnan Zaji* records: Someone suffering from sore throat and swelling after eating pork was relieved by eating Yangtao. *Yaoxing Kao* states: Raw Yangtao is extremely sour and inedible; ripe ones are sweet. Overconsumption injures spleen-stomach with cold, suitable for those with internal heat. Excessive intake chills the spleen and stomach and induces diarrhea; it can be sun-dried. Song says: Hou Tao (Kiwi/Yangtao), cold, sour and sweet, quenches thirst and regulates the middle, descends qi and relieves vexation, removes heat and joint wind-pain, suppresses mineral drug toxicity, promotes urination and treats hemorrhoids, pulp can be decocted and eaten.