出浙江宁波府慈溪县，以白龙潭产者为第一，他产者尾尖尚黑，不能通体如朱砂红也。
葛三
春言∶白龙潭血鳝，周身红如血，每年所产亦稀。取其血冲酒饮，可以骤长气力。行伍中学
可入段锦工夫者，多服之。
增气力，壮筋骨，益血填髓。
沙即鲛鱼，种类甚多，皆可食。纲目鲛鱼条集解下，濒湖注云∶沙鱼腹下有翅，味并肥
美，
南人珍之。主治下特载其肉、皮、胆之功用，翅独略焉；今人可为常嗜之品，凡宴会肴馔
，必设此物为珍享。其翅干者成片，有大小，率以三为对，盖脊翅一，划水翅二也。煮之折
去硬骨，检取软刺色如金者，瀹以鸡汤，佐馔，味最美。漳泉有煮好剔取纯软刺，作成团，
如胭脂饼状，金色可爱，名沙刺片，更佳。
味甘性平，补五脏，消鱼积，解蛊毒。（食物宜忌）益气开膈，托毒，长腰力。（闽部食
疏）清
嘉兴县志∶一名菜花鱼，以其出于菜花时最肥美，故名。程大昌演繁露。土部∶吴兴人
呼为
鲈鳢，以其质园而长，与黑鳢相似；其鳞斑驳，又似鲈鱼，故两名之。长兴谓之荡部，又曰
荡鱼。湖州府志∶鲋鱼今呼土部。此鱼质沉，常附土而行，不似他鱼浮水游也，故又名土附
。钱塘县志∶土 ，俗名土哺，以清明前者佳。藻异云∶吐哺产杭，本名土附，以其附土而
生也，色黑味美。雨航杂录∶吐哺，或曰食物嚼而吐之，故名。敏按∶美上诸说，皆无
杜父之名，而纲目载杜父鱼云∶其色黄黑有斑，脊背上有 刺螫人，又名渡父鱼、黄 鱼、
船碇鱼、伏念鱼，似与土附绝不相类。沈云将食纂、陈芝山食物宜忌皆以为今之土部鱼，即
父鱼也，此乃承山堂肆考之误。今土部杭城甚多，一年皆有，惟正、二、三月独旺，背黑亦
有淡黑带土黄色者，不闻能刺人。俗云，此鱼立冬后则伏土闭眼不食，冬至后出土，附土而
行，清明后开眼，遍食小虫虾，故有毒。陈芝山云∶土部清明后头上生红虫，不可食。细核
其形状食性，与杜父全不相类，何能强合。予故于禽虫考中鱼类辨之甚详，以杜父入吹沙类
，而另立土附本条，盖不敢附古人而欺后世也。土部纲目所无，复为补之。
味甘，性温。 补脾胃，治噎膈，除水肿湿气，疗一切疮疥。此物又能扶阳，其子用烧
酒醉
子助相火，暖腰肾。
产于浙江宁波府慈溪县，其中以白龙潭出产的为第一等，其他产地所产的尾尖仍呈黑色，无法像朱砂红那样通体鲜红。
葛三说：白龙潭的血鳝，全身红如鲜血，每年产量也很稀少。取它的血冲酒饮用，可以迅速增长气力。军队中练习段锦功法的人，多服用它（可增强功力）。能增加气力，强壮筋骨，益血填髓。
沙鱼即鲛鱼，种类很多，都可以食用。《本草纲目》鲛鱼条的集解部分，李时珍（濒湖）注释说：沙鱼腹下有翅，味道都很肥美，南方人很珍视它。主治方面特别记载了其肉、皮、胆的功效，唯独略去了翅；如今人们常把它作为嗜好的食品，凡是宴会菜肴，必定摆设此物以显珍贵。其翅干后成片状，有大有小，通常以三只为一对，大概是背鳍翅一只，胸鳍翅两只。煮的时候折断去掉硬骨，挑选取出颜色如金色的软刺，用鸡汤煨煮，佐餐食用，味道最美。漳州、泉州一带有人将煮好剔取的纯软刺做成团状，像胭脂饼一样，金色可爱，名叫“沙刺片”，更好。
味甘，性平。补五脏，消鱼积，解蛊毒。（出自《食物宜忌》）益气宽胸膈，托毒外出，增强腰部力量。（出自《闽部食疏》）
《嘉兴县志》记载：土附又名菜花鱼，因为它在菜花开放时节最肥美，所以得名。程大昌《演繁露·土部》记载：吴兴人叫它鲈鳢，因为它的体质圆而长，与黑鳢相似；它的鳞片斑驳，又似鲈鱼，所以有两个名字。长兴人叫它荡部，又叫荡鱼。《湖州府志》记载：鲋鱼现在叫土部。这种鱼质地沉重，常常附着泥土而行，不像其他鱼浮在水面游动，所以又名土附。《钱塘县志》记载：土附，俗名土哺，清明前的最好。《藻异》记载：吐哺产于杭州，本名土附，因为它附着泥土而生，色黑味美。《雨航杂录》记载：吐哺，有人说它是把食物嚼碎再吐出来，所以得名。赵学敏按语：以上各种说法，都没有提到“杜父”这个名字，而《本草纲目》记载杜父鱼说：它的颜色黄黑有斑纹，脊背上有刺螫伤人，又名渡父鱼、黄鱼、船碇鱼、伏念鱼，这与土附完全不相类似。沈云《将食纂》、陈芝山《食物宜忌》都认为现在的土部鱼就是杜父鱼，这是承袭了《肆考》的错误。现在的土部鱼在杭州城很多，全年都有，只有正、二、三月特别旺盛，背部也有淡黑带土黄色的，没听说能刺伤人。俗语说，这种鱼立冬后就潜伏在土里闭眼不食，冬至后出土，附着泥土而行，清明后睁眼，遍食小虫虾，所以有毒。陈芝山说：土部清明后头上生红虫，不可食用。仔细考察其形状和食性，与杜父鱼完全不相类，怎么能强行合并。我因此在《禽虫考》的鱼类辨析中讲得很详细，把杜父鱼归入吹沙类，而另立土附这一条目，是不敢附会古人而欺骗后世。土部是《本草纲目》所没有的，现在加以补充。
Produced in Cixi County, Ningbo Prefecture, Zhejiang Province. The specimens from Bailongtan are of the first grade; those from other places still have black tips on their tails and cannot be uniformly red like cinnabar throughout the body.
Ge San stated: The blood eels (Xueshan) from Bailongtan are red as blood all over their bodies, and their annual yield is also scarce. Taking their blood to mix with wine for drinking can rapidly increase physical strength. Those in the military practicing Duanjin Qigong (Segmented Brocade exercises) often take it to enhance their skills. It increases qi and strength, strengthens muscles and bones, nourishes blood, and fills the marrow.
Sha fish refers to shark (Jiaoyu), which has many species, all of which are edible. In the "Collected Explanations" section under the Shark entry in *Bencao Gangmu* (Compendium of Materia Medica), Li Shizhen (Binhu) annotated: Sharks have fins under their bellies, and both the flesh and fins are delicious; people in the south cherish them. The therapeutic indications specifically recorded the functions of its flesh, skin, and gallbladder, but omitted the fins; nowadays, people commonly regard them as a delicacy, and they must be served at banquets as a prized dish. Dried fins come in sheets of various sizes, usually counted in threes, comprising one dorsal fin and two pectoral fins. When boiled, the hard bones are broken off, and the soft spines, golden in color, are selected and simmered in chicken broth to accompany meals, yielding the best flavor. In Zhangzhou and Quanzhou, some people cook and extract pure soft spines, forming them into cakes resembling rouge bricks, golden and attractive, named "Sha Ci Pian," which is even better.
Sweet in taste, neutral in nature. Nourishes the five zang organs, resolves fish accumulation, and detoxifies gu poison. (From *Shiwu Yiji*) Benefits qi, opens the chest diaphragm, expels toxins, and enhances waist strength. (From *Minbu Shishu*)
*Jiaxing County Annals*: Also known as Caohua Yu (Vegetable Flower Fish), named so because it is fattest during the vegetable flower blooming season. Cheng Dachang's *Yanfanlu*, Earth Section: People in Wuxing call it Luli, because its body is round and long, similar to the black snakehead; its scales are mottled, resembling the perch, hence the two names. In Changxing, it is called Dangbu or Dangyu. *Huzhou Prefecture Annals*: The Fu fish is now called Tubu. This fish is dense and heavy, often moving attached to the soil, unlike other fish that swim floating on water, hence also named Tufu. *Qiantang County Annals*: Tufu, colloquially called Tubu, is best before Qingming. *Zao Yi*: Tubu is produced in Hangzhou, originally named Tufu, because it grows attached to the soil; it is black in color and delicious. *Yuhang Zalu*: Tubu, some say it chews food and spits it out, hence the name. Zhao Xuemin notes: None of the above theories mention the name "Dufu." However, *Bencao Gangmu* records the Dufu fish saying: Its color is yellow-black with spots, and there are spines on its back that sting humans; it is also known as Duffyu, Huangyu, Chuandingyu, and Funianyu. This is completely dissimilar to Tufu. Shen Yun's *Jiangshizan* and Chen Zhishan's *Shiwu Yiji* both consider the current Tubu fish to be the Dufu fish, which is an error inherited from *Sitang Sikao*. Currently, Tubu fish are abundant in Hangzhou city, available year-round, peaking only in the first, second, and third lunar months. The back can be pale black or earth-yellow; it is not heard that it stings people. Folklore says this fish buries itself in the soil, closes its eyes, and stops eating after Lidong (Start of Winter); it emerges after Dongzhi (Winter Solstice), moves attached to the soil, opens its eyes after Qingming, feeds on small insects and shrimp, and thus becomes toxic. Chen Zhishan said: Tubu develops red worms on its head after Qingming and should not be eaten. Carefully examining its shape and dietary habits, it is entirely different from the Dufu fish; how can they be forcibly merged? Therefore, I clarified this in detail in the Fish differentiation within the *Qinchong Kao*, classifying Dufu under the Blowfish category, and established a separate entry for Tufu, daring not to follow ancients blindly and deceive future generations. Tubu was absent in *Bencao Gangmu*, so it is supplemented here.
Sweet in taste, warm in nature. Tonifies the spleen and stomach, treats dysphagia (Yige), eliminates edema and dampness, and treats all types of sores and scabies. This substance can also support yang qi. Its roe, when intoxicated with distilled liquor and consumed, assists ministerial fire and warms the kidneys and lower back.