（《纲目》）
【释名】挟剑豆。
时珍曰∶以荚形命名也。案∶段成式《酉阳杂俎》云∶乐浪有挟剑豆，荚生横斜，如人
挟剑。即此豆也。
【集解】颖曰∶刀豆长尺许，可入酱用。
时珍曰∶刀豆，人多种之。三月下种，蔓生引一、二丈，叶如豇豆叶而稍长大，五、六
、七月开紫花如蛾形。结荚，长者近尺，微似皂荚，扁而剑脊，三棱宛然。嫩时煮食、酱食
、蜜煎皆佳。老则收子，子大如拇指头，淡红色。同猪肉、鸡肉煮食，尤美。
【气味】甘，平，无毒。
【主治】温中下气，利肠胃，止呃逆，益肾补元（时珍）。
【发明】时珍曰∶刀豆本草失载，惟近时小书载其暖而补元阳也。又有人病后呃逆不止，
声闻邻家。或令取刀豆子烧存性，白汤调服二钱即止。此亦取其下气归元，而逆自止也
（《拾遗》）
【校正】自草部移入此。
【释名】狸豆（《纲目》）、虎豆。
藏器曰∶豆子作狸首文，故名。
时珍曰∶黎亦黑色也。此豆荚老则黑色，有毛露筋，如虎、狸指爪，其子亦有点，如虎
、狸之斑，煮之汁黑，故有诸名。
【集解】藏器曰∶黎豆生江南，蔓如葛，子如皂荚子，作狸首文。人炒食之，别无功用
。陶氏注蚺蛇胆云如黎豆者，即此也。《尔雅》云∶诸虑一名虎涉。又注 根云∶苗如豆。
《尔雅》∶摄，虎 。郭璞注云∶江东呼 为藤，似葛而粗大。缠蔓林树，荚有毛刺。一名
豆搜，今虎豆也，千岁 是矣。
时珍曰∶《尔雅》虎 ，即狸豆也。古人谓藤为 ，后人讹 为狸矣。《尔雅》山 、
虎，原是二种。陈氏合而为一，谓诸虑一名虎涉，又以为千岁 ，并误矣。千岁 见草
部。狸豆野生，山人亦有种之者。三月下种生蔓。其叶如豇豆叶，但文理偏斜。六、七月开
花成簇，紫色，状如扁豆花。一枝结荚十余，长三、四寸，大如拇指，有白茸毛。老则黑而
露筋，宛如干熊指爪之状。其子大如刀豆子，淡紫色，有斑点如狸文。煮去黑汁，同猪、鸡
肉再煮食，味乃佳。
【气味】甘、微苦，温，有小毒。多食令人闷。
【主治】温中，益气（时珍）。
（《本草纲目》）
【释名】挟剑豆。
李时珍说：这是根据豆荚的形状来命名的。据考证，段成式在《酉阳杂俎》中说：乐浪地区有一种挟剑豆，豆荚生长得横斜，像人腋下夹着剑一样。指的就是这种豆。
【集解】赵颖说：刀豆长约一尺左右，可以放入酱中食用。
李时珍说：刀豆，人们广泛种植。三月播种，藤蔓生长延伸一、二丈长，叶子像豇豆叶但稍大且长，五、六、七月开出紫色的花，形状像蛾子。结出豆荚，长的接近一尺，微微像皂荚，扁平且有剑脊般的棱，三条棱线分明。嫩的时候煮食、做酱或蜜煎都很好吃。老了就收获种子，种子大如拇指头，呈淡红色。与猪肉、鸡肉一起煮食，味道尤其鲜美。
【气味】味甘，性平，无毒。
【发明】李时珍说：刀豆在本草书中没有记载，只有近世的小书记载它温暖并能补益元阳。又有人病后呃逆不止，声音传到邻居家。有人让他取刀豆子烧至存性（保留药性），用白开水调服二钱，呃逆立即停止。这也是取其下气归元的作用，气顺则呃逆自止。
（《本草拾遗》）
【校正】从草部移入此部。
【释名】狸豆（《本草纲目》）、虎豆。
孟诜说：豆子上有类似狸猫头部的花纹，所以得名。
李时珍说：“黎”也是黑色的意思。这种豆的豆荚老熟后变成黑色，有毛露出筋脉，像老虎、狸猫的指爪，它的种子也有斑点，像老虎、狸猫的斑纹，煮的时候汁液变黑，所以有这些名字。
【集解】孟诜说：黎豆生长在江南，藤蔓像葛藤，种子像皂荚的种子，带有狸猫头部的花纹。人们炒食它，没有其他药用功效。陶弘景在注释蚺蛇胆时说“像黎豆那样”，指的就是这个。《尔雅》说：诸虑又名虎涉。又注“根”条说：苗像豆类。《尔雅》说：摄，即虎...郭璞注解说：江东称...为藤，像葛藤但更粗大。缠绕在林树上，豆荚有毛刺。一名豆搜，就是现在的虎豆，也就是千岁藤了。
李时珍说：《尔雅》中的虎...，就是狸豆。古人称藤为...，后人将...讹传为狸了。《尔雅》中的山...和虎...，原本是两个品种。陈氏将它们合为一谈，说诸虑又名虎涉，又认为是千岁藤，都错了。千岁藤见草部。狸豆是野生的，山里人也种植它。三月播种生蔓。叶子像豇豆叶，但纹理偏斜。六、七月开花成簇，紫色，形状像扁豆花。一枝结十多个豆荚，长三、四寸，大如拇指，有白色茸毛。老熟后变黑并露出筋脉，宛如干枯的熊指爪状。种子大如刀豆子，淡紫色，有斑点像狸猫的花纹。煮去黑汁，再与猪、鸡肉同煮食用，味道才好。
(Gu Ben Cao Gang Mu)
[Names] Xiejian Dou (Sword-Clasping Bean).
Li Shizhen stated: It is named after the shape of its pod. According to records, Duan Chengshi in *Youyang Zazu* mentioned that there was a "Xiejian Dou" in the Yuelang region; its pods grew horizontally and obliquely, resembling a person clasping a sword under their arm. This refers to this bean.
[Collection and Explanation] Zhao Ying stated: Dao Dou (Knife Bean) is about one chi long and can be used for making sauce.
Li Shizhen stated: Dao Dou is widely cultivated by people. Seeds are sown in March; the vines grow and extend one or two zhang long. The leaves resemble those of Vigna unguiculata subsp. sesquipedalis but are slightly larger and longer. Purple flowers, shaped like moths, bloom in May, June, and July. Pods form, with long ones approaching one chi in length, slightly resembling Glycyrrhiza uralensis (Licorice) pods, flat with a sword-like ridge, clearly showing three distinct edges. When tender, it is excellent when boiled, made into sauce, or candied in honey. When mature, the seeds are harvested; they are as large as a thumb, pale red in color. Boiled with pork or chicken meat, the taste is particularly delicious.
[Flavor and Properties] Sweet, neutral, non-toxic.
[Indications] Warms the middle jiao and directs rebellious qi downward, benefits the intestines and stomach, stops hiccups, tonifies the kidneys and replenishes primordial yuan (Li Shizhen).
[Elucidation] Li Shizhen stated: Dao Dou was not recorded in earlier Materia Medica texts; only recent minor books record its ability to warm and tonify primordial yang. Additionally, there was a case of a patient suffering from incessant hiccups after an illness, audible to neighbors. Someone suggested taking Dao Dou seeds, burning them until carbonized yet retaining their medicinal properties (Cun Xing), and mixing them with plain water for oral administration. Two qian were sufficient to stop the hiccups immediately. This works by directing qi downward and returning it to its origin, thereby stopping the rebellion.
(Ben Cao Shi Yi)
[Correction] Transferred from the Herb Section to this section.
[Names] Lidou (Gu Ben Cao Gang Mu), Hudou (Tiger Bean).
Meng Shen stated: The beans have patterns resembling the head of a civet cat, hence the name.
Li Shizhen stated: "Li" also means black. The pods of this bean turn black when mature, with hairs exposing the veins, resembling the claws of tigers or civet cats. Its seeds also have spots, similar to tiger or civet markings. When boiled, the juice turns black, hence these names.
[Collection and Explanation] Meng Shen stated: Lidou grows in Jiangnan; its vines resemble Pueraria lobata (Kudzu); the seeds resemble Glycyrrhiza uralensis seeds and bear patterns like a civet's head. People stir-fry and eat them, but they have no other medicinal efficacy. Tao Hongjing, in his commentary on the bile of Rhabdophis tigrinus (Tiger Snake), mentioned "resembling Lidou," referring to this plant. *Erya* states: Zhulu is also called Hushè. Another note on the root says: the seedlings resemble legumes. *Erya*: She, which is Hu... Guo Pu commented: In Jiangdong, ... is called Teng (vine), resembling Kudzu but thicker and larger. It twines around forest trees; the pods have hairy spines. Also known as Dousou, which is now Hudou, i.e., Qiansui Teng.
Li Shizhen stated: The "Hu..." in *Erya* is indeed Lidou. The ancients referred to vines as ..., while later generations erroneously changed ... to Li (civet). The "Shan..." and "Hu..." in *Erya* originally referred to two different species. Chen combined them into one, claiming Zhulu is also called Hushè, and further identified it as Qiansui Teng, which is incorrect. Qiansui Teng is listed in the Herb Section. Lidou is wild, though mountain dwellers also cultivate it. Seeds are sown in March, producing vines. The leaves resemble those of Vigna unguiculata subsp. sesquipedalis, but the venation is oblique. Flowers bloom in clusters in June and July, purple in color, resembling Lablab purpureus (Hyacinth Bean) flowers. One branch bears over ten pods, three to four cun long, as thick as a thumb, covered with white down. When mature, they turn black with exposed veins, resembling dried bear claws. The seeds are as large as Dao Dou seeds, pale purple, with spots resembling civet patterns. After boiling to remove the black juice, re-boiling with pork or chicken yields a good flavor.
[Flavor and Properties] Sweet, slightly bitter, warm, slightly toxic. Excessive consumption causes chest stuffiness.
[Indications] Warms the middle jiao, supplements qi (Li Shizhen).