（《拾遗》）
【校正】自草部移入此。
【释名】土卵（《拾遗》）、黄独（《纲目》）、土豆。
【集解】藏器曰∶土芋蔓生，叶如豆，其根圆如卵。 食后弥吐，人不可食。又云
∶土卵蔓生，如芋，人以灰汁煮食之。
恭曰∶土卵似小芋，肉白皮黄。梁、汉人名为黄独。可蒸食之。
根
【气味】甘、辛，寒，有小毒。
【主治】解诸药毒，生研水服，当吐出恶物便止。煮熟食之，甘美不饥，浓人肠胃，去
热嗽（藏器）。
（《本经》上品）
【校正】自草部移入此。
【释名】薯 （音诸预）、土薯（音除）、山薯（《图经》）、山芋（《吴普》）、山药（《衍
义》）、玉延。
吴普曰∶薯蓣，一名 薯，一名儿草，一名修脆。齐、鲁名山芋，郑、越名土 ，秦、
楚名玉延。
颂曰∶江、闽人单呼为 （音若殊及韶），亦曰山 。《山海经》云∶景山北望少泽，其
草多 （音同薯蓣）。
则是一种，但字（或音殊，或音诸）不一，或语有轻重，或相传之讹耳。
宗 曰∶薯蓣，因唐代宗名预，避讳改为薯药；又因宋英宗讳署，改为山药。尽失当日
本名。恐岁久以山药为别物，故详着之。
【集解】《别录》曰∶薯蓣生嵩高山谷。二月、八月采根曝干。
普曰∶亦生临朐钟山。始生赤茎细蔓。五月开白花。七月结实青黄，八月熟落。其根内
白外黄，类芋。
弘景曰∶近道处处有之，江南、山东皆多。掘取食之以充粮。南康间最大而美，服食亦
用之。
恭曰∶此有两种∶一者白而且佳，晒干捣粉食大美，且愈疾而补；一者青黑，味殊不美
。蜀道者尤良。
颂曰∶处处有，以北都、四明者为佳。春生苗，蔓延篱援。茎紫，叶青，有三尖，似白
牵牛叶，更浓而光泽。夏开细白花，大类枣花。秋生实于叶间，状如铃。今人冬春采根，刮
之白色者为上，青黑者不堪。近汴洛人种之极有息。春取宿根头，以黄沙和牛粪作畦种之。
苗生以竹梢作援，高一、二尺。夏月频溉之。当年可食，极肥美。南中一种生山中，根细如
指，极紧实，刮磨入汤煮之，作块不散，味更珍美，云食之尤益人，过于家园种者。又江湖、
闽中一种，根如姜、芋之类而皮紫。极有大者，一枚可重数斤。削去皮，煎、煮食俱美，但
性冷于北地者耳。彼土人呼为薯。南北之产或有不同，故形类差别也。
甄权曰∶按∶刘敬叔《异苑》云∶薯蓣，野人谓之土薯。根既入药，又复可食。人植之
者，随所种之物而像之也。
时珍曰∶薯蓣入药，野生者为胜；若供馔，则家种者为良。四月生苗延蔓，紫茎绿叶。
叶有三尖，似白牵牛叶而更光润。五、六月开花成穗，淡红色。结荚成簇，荚凡三棱合成，
坚而无仁。其子别结于一旁，状似雷丸，大小不一，皮色土黄而肉白，煮食甘滑，与其根同。
王《山居录》云∶曾得山芋子如荆棘子者，食之更愈于根。即此也。霜后收子留种，或春
月采根截种，皆生。
【修治】颂曰∶采白根刮去黄皮，以水浸之，糁白矾末少许入水中，经宿净洗去涎，焙
干用。
宗 曰∶入药贵生干之，故古方皆用干山药。盖生则性滑，不可入药；熟则滞气，只堪
啖耳。其法∶冬月以布裹手，用竹刀剐去皮，竹筛盛，置檐风处，不得见日，一夕干五分，
候全干收之。或置焙笼中，微火烘干亦佳。
曰∶凡使，勿用平田生二、三纪者，须要山中生经十纪者。皮赤，四面有须者妙。采
得以铜刀刮去赤皮，洗去涎，蒸过曝干用。
根
【气味】甘，温、平，无毒。
普曰∶神农∶甘，小温；桐君、雷公∶甘，凉，无毒。
之才曰∶紫芝为之使。恶甘遂。
【主治】伤中，补虚羸，除寒热邪气，补中，益气力，长肌肉，强阴。久服，
耳目聪明，轻身不饥延年（《本经》）。主头面游风，头风眼眩，下气，止腰痛，治虚劳
羸瘦，充五脏，除烦热（《别录》）。补五劳七
伤，去冷风，镇心神，安魂魄，补心气不足，开达心孔，多记事（甄权）。
强筋骨，主泄精健忘（大明）。益肾气，健脾胃，止泄痢，化痰涎，润皮毛（时珍）。生
捣贴肿硬毒，能消散（震亨）。
【发明】权曰∶凡患人体虚羸者，宜加而用之。
诜曰∶利丈夫，助阴力。熟煮和蜜，或为汤煎，或为粉，并佳。干之入药更妙。惟和面
作 则动气，为不能制面毒也。
李杲曰∶山药入手太阴。张仲景八味丸用干山药，以其凉而能补也。亦治皮肤干燥，以
此润之。
时珍曰∶按∶吴绶云∶山药入手、足太阴二经，补其不足，清其虚热。又按∶王履《溯
洄集》云∶山药虽入手太阴，然肺为肾之上源，源既有滋，流岂无益，此八味丸所以用其强
阴也。又按∶曹毗《杜兰香传》云∶食薯蓣可以辟雾露。
【附方】旧一，新十。
补益虚损，益颜色，补下焦虚冷，小便频数，瘦损无力∶用薯蓣于沙盆中研细，入铫中，
以酥一大匙熬令香，旋添酒一盏煎搅令匀，空心饮之。每旦一服。（《圣惠方》）。
心腹虚胀，手足厥逆，或饮苦寒之剂多，未食先呕，不思饮食∶山药半生半炒，为末。
米饮服二钱，一日二服，大有功效。忌铁器、生冷。（《普济方》）。
小便数多∶山药（以矾水煮过）、白茯苓等分，为末。每水饮服二钱。（《儒门事亲》）。
下痢禁口∶山药半生半炒，为末。每服二钱，米饮下。（《卫生易简方》）。
痰风喘急∶生山药捣烂半碗，入甘蔗汁半碗，和匀。顿热饮之，立止。（《简便单方》）。
脾胃虚弱，不思饮食∶山芋、白术各一两，人参七钱半，为末，水糊丸小豆大，每米饮
下四、五十丸。（《普济方》）
湿热虚泄∶山药、苍术等分。饭丸。米饮服。大人、小儿皆宜。（《濒湖经验方》）
肿毒初起∶带泥山药、蓖麻子、糯米等分，水浸研，敷之即散也。（《普济方》）
胯眼脊疡∶山药、沙糖同捣，涂上即消。先以面涂四围，乃上此。（《简便单方》）
项后结核，或赤肿硬痛∶以生山药一挺（去皮），蓖麻子二个同研，贴之如神。（《救急
易方》）
手足冻疮∶山药一截，磨泥，敷之。（《儒门事亲》）
（《开宝本草拾遗》）
【校正】从草部移入此部。
【释名】土卵（《开宝本草拾遗》）、黄独（《本草纲目》）、土豆。
【集解】陈藏器说：土芋蔓生，叶子像豆叶，它的根圆得像蛋。吃了之后会呕吐，人不能食用。又说：土卵蔓生，像芋头，人们用草木灰汁煮着吃。
苏恭说：土卵像小芋头，肉白皮黄。梁、汉地的人叫它黄独。可以蒸着吃。
根
【气味】甘味、辛味，寒性，有小毒。
【主治】解除各种药物中毒，生研后用水送服，吐出恶物后就停止。煮熟了吃，味道甘甜且不觉得饿，能浓稠肠胃，去除热咳（陈藏器）。
（《神农本草经》上品）
【校正】从草部移入此部。
【释名】薯蓣（音同“诸预”）、土薯（音同“除”）、山薯（《图经本草》）、山芋（《吴普本草》）、山药（《衍义》）、玉延。
吴普说：薯蓣，一名薯，一名儿草，一名修脆。齐、鲁地区叫它山芋，郑、越地区叫它土薯，秦、楚地区叫它玉延。
苏颂说：江、闽地区单呼为薯（音同“殊”及“韶”），也叫山薯。《山海经》说：景山向北望见少泽，那里的草很多是薯（音同薯蓣）。
其实是一种东西，只是字形（有的读音不同，有的读音相同）不一，或者是方言有轻重之分，或者是相传的讹误罢了。
寇宗奭说：薯蓣，因为唐代宗名叫李豫，避讳改为薯药；又因为宋英宗名叫赵曙，改为山药。完全失去了当时的本名。恐怕年代久了人们会把山药当作另一种东西，所以详细记载于此。
【集解】《名医别录》说：薯蓣生长在嵩高山谷中。二月、八月采挖根部晒干。
吴普说：也生长在临朐钟山。刚生出时茎赤色，藤蔓细长。五月开白花。七月结青黄色的果实，八月成熟掉落。它的根内部白色外部黄色，像芋头。
陶弘景说：附近道路处处都有，江南、山东特别多。挖掘出来食用以充饥荒。南康地区出产的最大且美味，服用养生也用它。
苏恭说：这有两种：一种白色而且好，晒干捣成粉吃味道极美，且能治病补益；一种青黑色，味道特别不好。蜀道出产的尤其好。
苏颂说：处处都有，以北都、四明出产的为佳。春天生苗，蔓延在篱笆支架上。茎紫色，叶子青色，有三个尖角，像白牵牛叶，更厚实且有光泽。夏天开细小的白花，很像枣花。秋天在叶间结果实，形状像铃铛。现在的人冬春采挖根部，刮去外皮白色的是上等，青黑色的不堪用。靠近汴洛一带的人种植它非常茂盛。春天取宿根的根头，用黄沙混合牛粪做成畦种下。苗长出来后用竹梢做支架，高一、二尺。夏天频繁灌溉。当年就可以食用，极肥美。南方有一种生长在山中的，根细如手指，极紧实，刮磨后放入汤中煮，结成块不散，味道更珍贵美味，据说吃了比家园种植的更好。又有江湖、闽中一种，根像姜、芋之类但皮是紫色的。有极大的，一枚可重几斤。削去皮，煎、煮着吃都很美味，只是性质比北方产的冷一些。当地人称它为薯。南北产地或许不同，所以形态类别有差别。
甄权说：按：刘敬叔《异苑》说：薯蓣，野人叫它土薯。根既然入药，又可以食用。人们种植它，它会随着所种之物而模仿其形态。
李时珍说：薯蓣入药，野生者胜过家种；若供饮食，则家种者为良。四月生苗蔓延，紫茎绿叶。叶子有三个尖角，像白牵牛叶但更光亮润泽。五、六月开花成穗，淡红色。结荚成簇，荚由三棱合成，坚硬没有仁。它的子另外结在一边，形状像雷丸，大小不一，皮色土黄而肉白，煮着吃甘甜滑润，与根相同。王《山居录》说：曾得到山芋子像荆棘子那样大，吃了比根更好。就是这个。霜降后收子留种，或春月采根截断种植，都能生长。
【修治】苏颂说：采挖白根刮去黄皮，用水浸泡，撒少许白矾末入水中，过夜后洗净去掉黏液，焙干使用。
寇宗奭说：入药贵在生干，所以古方都用干山药。因为生的话性质滑利，不可入药；熟的话阻滞气机，只堪食用罢了。其方法：冬天用布裹手，用竹刀刮去皮，放在竹筛里，置于屋檐风口处，不得见日头，一晚干五分，等全干了收起来。或者放在焙笼中，用微火烘干也很好。
曰：凡使用，不要用平原田地生长二、三十年的，必须要是山中生长经过十纪（一纪十二年，十纪为一百二十年）的。皮赤色，四面有须的好。采得后用铜刀刮去赤皮，洗去黏液，蒸过后晒干使用。
根
【气味】甘味，温性、平性，无毒。
吴普说：神农：甘味，小温；桐君、雷公：甘味，凉性，无毒。
徐之才说：紫芝是它的使药。畏甘遂。
【主治】治疗内伤，补益虚弱消瘦，去除寒热邪气，补中气，益气力，长肌肉，强阴精。久服，耳目聪明，身体轻健不饥饿延年（《神农本草经》）。主治头面游风，头风眼眩，降气，止腰痛，治疗虚劳消瘦，充实五脏，去除烦热（《名医别录》）。补五劳七伤，去除冷风，镇心神，安魂魄，补心气不足，开通心窍，多记事（甄权）。
强筋骨，主治泄精健忘（马志）。益肾气，健脾胃，止泄痢，化痰涎，润皮毛（李时珍）。生捣敷贴肿硬毒疮，能消散（朱震亨）。
【发明】甄权说：凡是患人体虚弱消瘦的，应当加入使用。
孟诜说：利于男子，助阴力。煮熟和蜜，或煮汤煎，或做成粉，都好。干燥后入药更妙。只有和面做饼就会动气，因为不能制约面的毒性。
李杲说：山药入手太阴肺经。张仲景八味丸用干山药，因为它凉而能补。也治疗皮肤干燥，用它来滋润。
李时珍说：按：吴绶说：山药入手、足太阴二经，补其不足，清其虚热。又按：王履《溯洄集》说：山药虽入手太阴，然而肺为肾之上源，源头既有滋养，下游岂无益处，这就是八味丸用它来强阴的原因。又按：曹毗《杜兰香传》说：吃薯蓣可以辟雾露之气。
【附方】旧方一个，新方十个。
补益虚损，益颜色，补下焦虚冷，小便频数，瘦损无力：用薯蓣在沙盆中研细，放入锅中，用一大匙酥油熬令香，随即添加酒一盏煎搅令均匀，空腹饮用。每天早晨一服。（《太平圣惠方》）。
心腹虚胀，手足厥逆，或因饮苦寒之剂过多，未食先呕，不思饮食：山药半生半炒，研为末。米汤送服二钱，一日二服，大有功效。忌铁器、生冷。（《普济方》）。
小便次数多：山药（用矾水煮过）、白茯苓等分，研为末。每次水送服二钱。（《儒门事亲》）。
下痢禁口（痢疾严重到无法进食）：山药半生半炒，研为末。每次服二钱，米汤送下。（《卫生易简方》）。
痰风喘急：生山药捣烂半碗，加入甘蔗汁半碗，和匀。顿热饮之，立即停止。（《简便单方》）。
脾胃虚弱，不思饮食：山芋、白术各一两，人参七钱半，研为末，水糊丸如小豆大，每次米汤送下四、五十丸。（《普济方》）
湿热虚泄：山药、苍术等分。饭丸。米汤送服。大人、小儿皆宜。（《濒湖经验方》）
肿毒初起：带泥山药、蓖麻子、糯米等分，水浸研，敷之即散。（《普济方》）
胯眼脊疡（胯部及脊柱部位的溃疡）：山药、沙糖同捣，涂上即消。先用面粉涂四周，再涂此药。（《简便单方》）
项后结核，或赤肿硬痛：用生山药一根（去皮），蓖麻子二个同研，贴之如神。（《救急易方》）
手足冻疮：山药一截，磨成泥，敷之。（《儒门事亲》）
(From *Kaibao Bencao Shiyi* [Supplement to the Kaibao Materia Medica])
[Correction] Moved from the Herb section to this section.
[Names] Tu Luan (Earth Egg) (*Kaibao Bencao Shiyi*), Huang Du (Yellow Monodora), Tu Dou (Potato).
[Collection of Explanations] Chen Zangqi said: Tu Yu grows as a vine, leaves resemble those of beans, and its root is round like an egg. After consumption, it induces vomiting; humans should not eat it. It is also said: Tu Luan grows as a vine, resembling taro; people boil it with plant ash water for consumption.
Su Gong said: Tu Luan resembles small taro, with white flesh and yellow skin. People in Liang and Han regions call it Huang Du. It can be steamed and eaten.
Root
[Aroma and Flavor] Sweet, Pungent, Cold nature, slightly toxic.
[Indications] Resolves toxicity of various medicines. When raw, ground and taken with water, it induces vomiting until foul matter is expelled, then stops. Cooked and eaten, it is sweet and satiating, thickens the intestines and stomach, and clears heat coughs (Chen Zangqi).
(From *Shennong Bencao Jing* [Divine Farmer's Materia Medica], Upper Grade)
[Correction] Moved from the Herb section to this section.
[Names] Shuyu (pronounced "Zhu Yu"), Tushu (pronounced "Chu"), Shanshu (*Tujing Bencao*), Shanyu (*Wu Pu Bencao*), Shanyao (*Yanyi*), Yuyan.
Wu Pu said: Shuyu is also known as Shu, Er Cao, and Xiu Cui. In Qi and Lu regions, it is called Shanyu; in Zheng and Yue regions, Tushu; in Qin and Chu regions, Yuyan.
Su Song said: In Jiang and Min regions, it is simply called Shu (pronounced "Shu" and "Shao"), or Shanshu. *Shan Hai Jing* states: Looking north from Jing Mountain to Shaize, many plants there are Shu (pronounced same as Shuyu).
It is actually one species, but characters vary (some pronunciations differ, some are same), or dialects have variations in stress, or it is merely a transmission error.
Kou Zongshi said: Shuyu was renamed Shuyao due to the naming taboo of Emperor Daizong of Tang (Li Yu); later renamed Shanyao due to the naming taboo of Emperor Yingzong of Song (Zhao Shu). The original names were completely lost. Fearing that over time Shanyao would be mistaken for a different substance, I record it in detail here.
[Collection of Explanations] *Mingyi Bielu* states: Shuyu grows in the valleys of Mount Song. Roots are harvested in February and August and dried in the sun.
Wu Pu said: It also grows on Zhongshan in Linqu. Initially, it has red stems and thin vines. It blooms white flowers in May. It bears greenish-yellow fruits in July, which ripen and fall in August. Its roots are white inside and yellow outside, resembling taro.
Tao Hongjing said: It is found everywhere along nearby roads, especially abundant in Jiangnan and Shandong. Dug up for food during famines. The largest and most delicious come from Nankang, and it is used for nourishing health.
Su Gong said: There are two types: one is white and superior; when dried and powdered, it tastes excellent and cures diseases while tonifying; the other is green-black and tastes particularly bad. Those from Shu roads are especially good.
Su Song said: Found everywhere, with the best coming from Beidu and Siming. Sprouts emerge in spring, climbing fences. Stems are purple, leaves are green with three points, resembling white bindweed leaves but thicker and glossier. Small white flowers bloom in summer, similar to jujube flowers. Bell-shaped fruits grow among leaves in autumn. Currently, people harvest roots in winter and spring; those scraped to reveal white flesh are superior, while green-black ones are inferior. People near Bian and Luo cultivate it extensively. In spring, they take old root heads, mix them with yellow sand and cow manure to make beds for planting. Bamboo tips are used as supports for sprouting shoots, growing one to two chi high. Frequent irrigation in summer allows for harvest within the year, yielding very plump and delicious results. In the south, a variety grows in mountains with roots as thin as fingers, extremely firm; when scraped and boiled in soup, it forms chunks that do not disperse, tasting even more exquisite. It is said to be more beneficial than garden-grown varieties. Another variety in Jianghu and Min regions has roots like ginger or taro but with purple skin. Some are huge, weighing several jin per piece. Peeled and boiled or stewed, they are delicious, though colder in nature than northern varieties. Locals call it Shu. Differences in origin cause morphological variations.
Zhen Quan said: According to Liu Jingshu's *Yi Yuan*: Shuyu is called Tushu by wild people. Its roots are medicinal and edible. When cultivated, it mimics the shape of whatever it is planted near.
Li Shizhen said: For medicinal use, wild Shuyu is superior; for culinary use, cultivated Shuyu is better. Sprouts appear in April, climbing with purple stems and green leaves. Leaves have three points, resembling white bindweed but glossier. Flowers form spikes in May and June, pale red. Pods cluster, composed of three ridges, hard without kernels. Seeds form separately on the side, resembling *Polyporus* mushrooms, varying in size, with earthy-yellow skin and white flesh; boiled, they are sweet and smooth, identical to the root. Wang's *Shanju Lu* mentions obtaining seeds like thorn berries, eating which is better than the root. This refers to such seeds. Collect seeds after frost for propagation, or cut and plant roots in spring; both germinate.
[Processing] Su Song said: Harvest white roots, scrape off yellow skin, soak in water with a little alum powder. Wash clean overnight to remove slime, then dry by baking.
Kou Zongshi said: Medicinal use requires drying while fresh; hence ancient formulas use dried Shanyao. Fresh material is too slippery for medicine; cooked material stagnates Qi and is only suitable for eating. Method: In winter, wrap hands in cloth, scrape skin with a bamboo knife, place in bamboo sieve, and air-dry under eaves away from direct sunlight. Dry halfway in one night, store when fully dry. Alternatively, dry gently in a baking cage.
Yue said: Do not use plants grown in flat fields for two or three decades. Must use those grown in mountains for ten ji (120 years). Red skin with whiskers on all sides is ideal. Scrape red skin with a copper knife, wash slime, steam, and sun-dry before use.
Root
[Aroma and Flavor] Sweet, Warm/Neutral nature, non-toxic.
Wu Pu said: Shennong: Sweet, slightly warm; Tongjun and Leigong: Sweet, cool, non-toxic.
Xu Zhicai said: Purple Ganoderma is its guiding herb. Adversely affected by Kansui.
[Indications] Treats internal injury, tonifies deficiency and emaciation, eliminates cold-heat pathogenic factors, supplements middle Jiao, boosts Qi and strength, promotes muscle growth, strengthens Yin essence. Long-term use brightens eyes and ears, lightens the body, prevents hunger, and prolongs life (*Shennong Bencao Jing*). Treats wandering wind on head and face, cephalalgia and vertigo, directs Qi downward, stops lower back pain, treats consumptive disease and emaciation, fills the five Zang organs, removes irritability and heat (*Mingyi Bielu*). Tonifies five labors and seven injuries, dispels cold wind, calms the Spirit, stabilizes Hun and Po, supplements insufficient Heart Qi, opens heart orifices, improves memory (Zhen Quan).
Strengthens sinews and bones, treats seminal emission and forgetfulness (Ma Zhi). Benefits Kidney Qi, strengthens Spleen and Stomach, stops diarrhea and dysentery, transforms phlegm-rheum, moistens skin and hair (Li Shizhen). Raw paste applied to swollen, hard toxic sores dissipates them (Zhu Zhenheng).
[Elucidation] Zhen Quan said: For patients with deficiency and emaciation, it should be added to prescriptions.
Meng Shen said: Benefits men, aids sexual potency. Boiled with honey, decocted, or made into powder, all are good. Dried for medicinal use is superior. However, mixing with dough causes Qi movement because it cannot neutralize the toxicity of wheat.
Li Gao said: Shanyao enters the Hand Taiyin Lung Meridian. Zhang Zhongjing uses dried Shanyao in Ba Wei Wan because it is cooling yet tonifying. It also treats dry skin by moisturizing it.
Li Shizhen said: According to Wu Shou: Shanyao enters the Hand and Foot Taiyin meridians, tonifying deficiencies and clearing deficient heat. Also according to Wang Lv's *Suhui Ji*: Although Shanyao enters the Hand Taiyin, since the Lung is the upper source of the Kidney, nourishing the source benefits the flow; this is why it is used in Ba Wei Wan to strengthen Yin. Also according to Cao Pi's *Dulanxiang Zhuan*: Eating Shuyu wards off mist and dew pathogens.
[Attached Formulas] One old formula, ten new formulas.
Tonify deficiency and damage, improve complexion, tonify lower Jiao cold, frequent urination, emaciation and weakness: Grind Shuyu finely in a mortar, add one large spoonful of butter to a pot, fry until fragrant, then add one cup of wine, boil and stir evenly. Drink on an empty stomach. Take once every morning (*Taiping Shenghui Fang*).
Deficiency bloating in heart and abdomen, cold limbs, or excessive intake of bitter-cold agents causing pre-prandial vomiting and loss of appetite: Use half raw, half fried Shanyao, grind to powder. Take two qian with rice water, twice daily. Highly effective. Avoid ironware and raw/cold foods (*Pujifang*).
Frequent urination: Shanyao (boiled in alum water) and Bai Fuling in equal parts, grind to powder. Take two qian with water (*Rumen Shiqin*).
Dysentery with inability to eat: Half raw, half fried Shanyao, grind to powder. Take two qian with rice water (*Weisheng Yijian Fang*).
Phlegm-wind asthma and urgency: Mash half a bowl of raw Shanyao, mix with half a bowl of sugarcane juice. Heat and drink immediately to stop symptoms (*Jianbian Danfang*).
Spleen and Stomach deficiency, loss of appetite: Shanyu and Baizhu each 1 liang, Renshen 7.5 qian, grind to powder, make pills with water paste the size of adzuki beans. Take 40-50 pills with rice water (*Pujifang*).
Damp-heat deficiency diarrhea: Shanyao and Cangzhu in equal parts. Make pills with rice. Take with rice water. Suitable for adults and children (*Binhu Jingyan Fang*).
Early stage swelling and toxins: Mud-covered Shanyao, Ricinus communis seeds, and glutinous rice in equal parts. Soak in water, grind, and apply to dissipate (*Pujifang*).
Ulcers in groin and spine: Mash Shanyao and rock sugar together, apply to dissolve lesions. First apply flour around the perimeter, then apply this mixture (*Jianbian Danfang*).
Post-nodal lumps, or red, swollen, hard, painful nodes: Grind one raw Shanyao (peeled) with two Ricinus communis seeds, apply externally (*Jiuji Yifang*).
Frostbite on hands and feet: Grind a segment of Shanyao into paste, apply (*Rumen Shiqin*).