（《别录》上品）、牡桂（《本经》上品）
【释名】 （音寝）。
时珍曰∶按∶范成大《桂海志》云∶凡木叶心皆一纵理，独桂有两道如圭形，故字从圭。
陆佃《埤雅》云∶桂犹圭也。宣导百药，为之先聘通使，如执圭之使也。《尔雅》谓之 者，
能侵害他木也。故《吕氏春秋》云∶桂枝之下无杂木。《雷公炮炙论》云∶桂钉木根，其木
即死，是也。桂即牡桂之浓而辛烈者，牡桂即桂之薄而味淡者，《别录》不当重出。今并为
一
【集解】《别录》曰∶桂生桂阳，牡桂生南海山谷。二月、八月、
弘景曰∶南海即是广州。《神农本经》惟有牡桂、菌桂。俗用牡桂，扁广殊薄，皮黄，
脂肉甚少，气如木兰，味亦类桂，不知是别树，是桂之老宿者？菌桂正圆如竹，三重者良，
俗中不见，惟以嫩枝破卷成圆者用之，非真菌桂也，并宜研访。今俗又以半卷多脂者，单名
为桂，入药最多，是桂有三种矣。此桂广州出者好；交州、桂州者，形段小而多脂肉，亦好；
湘州、始兴、桂阳县者，即是小桂，不如广州者。《经》云∶桂，叶如柏叶泽黑，皮黄心赤。
齐武帝时，湘州送树，植芳林苑中。今东山有桂皮，气粗相类，而叶乖异，亦能凌冬，恐是
牡桂。人多呼为丹桂，正谓皮赤尔。北方重此，每食辄须之，盖《礼》所云姜桂以为芬芳也。
恭曰∶桂惟有二种。陶氏引《经》云似柏叶，不知此言从何所出？又于《别录》剩出桂条，
为深误也。单名桂者，即是牡桂，乃《尔雅》所谓“ ，木桂”也。叶长尺许，花、子皆与
菌
桂同。大小枝皮俱名牡桂。但大枝皮，肉理粗虚如木而肉少味薄，名曰木桂，亦云大桂；不
及小嫩枝皮，肉多而半卷，中必皱起，其味辛美，一名肉桂，亦名桂枝，一名桂心，出融州、
桂州、交州甚良。其菌桂，叶似柿叶，中有纵纹三道，表里无毛而光泽。肌理紧薄如竹，大
枝、小枝皮俱是筒。其大枝无肉，老皮坚板，不能重卷，味极淡薄，不入药用；小枝薄而卷
及二、三重者良。或名筒桂，陶云小桂是也。今惟出韶州。保升曰∶桂有三种∶菌桂，叶似
柿叶而尖狭光净。花白蕊黄，四月开。五月结实。树皮青黄，薄卷若筒，亦名筒桂。其浓硬
味薄者，名板桂，不入药用。牡桂，叶似枇杷叶，狭长于菌桂叶一、二倍。其嫩枝皮半卷多
紫，而肉中皱起，肌理虚软，谓之桂枝，又名肉桂。削去上皮，名曰桂心。其浓者名曰木桂。
药中以此为善。陶氏言半卷多脂者为桂。又引《仙经》云∶叶似柏叶。此则桂有三种明矣。
陶虽是梁武帝时人，实生于宋孝武建元三年，历齐为诸王侍读，曾见芳林苑所植之树。苏恭
只知有二种，指陶为误，何臆断之甚也。藏器曰∶菌桂、牡桂、桂心三色，同是一物。桂林
桂岭，因桂得名，今之所生，不离此郡。从岭以南际海尽有桂树，惟柳、象州最多。味既辛
烈，皮又浓坚。浓者必嫩，薄者必老。采者以老薄为一色，嫩浓为一色。嫩既辛烈，兼又筒
卷。老必味淡，自然板薄。薄者即牡桂，卷者即菌桂也。桂心即是削除皮上甲错，取其近里
而有味者。承曰∶诸家所说，几不可考。今广、交商人所贩，及医家见用，惟陈藏器一说最
近之。颂曰∶《尔雅》但言“ ，木桂”一种，本草载桂及牡桂、菌桂三种。今岭表所出，
则
有筒桂、肉桂、桂心、官桂、板桂之名，而医家用之罕有分别。旧说菌桂正圆如竹，有二、
三重者，则今之筒桂也。牡桂皮薄色黄少脂肉者，则今之官桂也。桂是半卷多脂者，则今之
板桂也。而今观宾、宜、韶、钦诸州所图上者，种类亦各不同，然总谓之桂，无复别名。参
考旧注，谓菌桂，叶似柿，中有三道纹，肌理紧薄如竹，大小皆成筒，与今宾州所出者相类。
牡桂，叶狭于菌桂而长数倍，其嫩枝皮半卷多紫，与今宜州、韶州所出者相类。彼土人谓其
皮为木兰皮，肉为桂心。此又有黄、紫两色，益可验也。桂，叶如柏叶而泽黑，皮黄心赤；
今钦州所出者，叶密而细，恐是其类，但不作柏叶形为异尔。苏恭以单桂、牡桂为一物，亦
未可据。其木俱高三、四丈，多生深山蛮洞中，人家园圃亦有种者。移植于岭北，则气味殊
少辛辣，不堪入药也。三月、四月生花，全类茱萸。九月结实，今人多以装缀花果作筵具。
其叶甚香，可用作饮尤佳。二月、八月采皮，九月采花，并阴干，不可近火。时珍曰∶桂有
数种，以今参访∶牡桂，叶长如枇杷叶，坚硬有毛及锯齿，其花白色，其皮多脂。菌桂，叶
如柿叶，而尖狭光净，有三纵纹而无锯齿，其花有黄有白，其皮薄而卷。今商人所货，皆此
二桂。但以卷者为菌桂，半卷及板者为牡桂，即自明白。苏恭所说，正合医家见今用者。陈
藏器、陈承断菌、牡为一物者，非矣。陶弘景复以单词桂为叶似柏者，亦非也。柏叶之桂，
乃服食家所云，非此治病之桂也。苏颂所说稍明，亦不当以钦州者为单词之桂也。按∶《尸
子》云∶春花秋英曰桂。嵇含《南方草木状》云∶桂生合浦、交趾，生必高山之巅，冬夏常
青。其类自为林，更无杂树。有三种∶皮赤者为丹桂，叶似柿叶者为菌桂，叶似枇杷叶者为
牡桂。其说甚明，足破
∶暗河之桂，实大如枣。得而食之，后天而老。此又一种也。暗河不知在何处？
【正误】好古曰∶寇氏《衍义》言∶官桂不知缘何立名？予考《图经》，今观、宾、宜
诸
州出者佳。世人以观字画多，故写作官也。时珍曰∶此误。《图经今观》乃今视之意。岭南
无观州。曰官桂者，乃上等供官之桂也。桂（《别录》） 时珍曰∶此即肉桂也。浓而辛烈，
去粗皮用。其去内
【气味】甘、辛，大热，有小毒。权曰∶桂心∶苦、辛，无毒。
元素曰∶肉桂∶气热，味大辛，纯阳也。杲曰∶桂，辛，热，有毒。阳中之阳，浮也。
气之薄者，桂枝也；气之浓者，桂肉也。气薄则发泄，桂枝上行而发表；气浓则发热，桂肉
下行而补肾。此天地亲上亲下之道也。好古曰∶桂枝入足太阳经，桂心入手少阴经血分，桂
肉入足少阴、太阴经血分。细薄者为枝为嫩，浓脂者为肉为老。去其皮与里，当其中者为桂
心。《别录》言∶有小毒，又云∶久服神仙不老。虽有小毒，亦从类化。与黄芩、黄连为使，
小毒何施？与乌头、附子为使，全取其热性而已。与巴豆、 砂、干漆、穿山甲、水蛭等同
用，则小毒化为大毒。与人参、麦门冬、甘草同用，则调中益气，便可久服也。之才曰∶桂
得人参、甘草、麦门冬、大黄、黄芩，调中益气。得柴胡、紫石英、干地黄，疗吐逆。忌生
葱、石脂。
【主治】利肝肺气，心腹寒热冷疾，霍乱转筋，头痛腰痛出汗，止烦止唾，咳嗽鼻 ，
堕胎，温中，坚筋骨，通血脉，理疏不足，宣导百药，无所畏。久服，神仙不老（《别录》）。
补下焦不足，治沉寒痼冷之病，渗泄止渴，去营卫中风寒，表虚自汗。春夏为禁药，秋冬下
部腹痛，非此不能止（元素）。补命门不足，益火消阴（好古）。治寒痹风喑，阴盛失血，泻
痢惊痫（时珍）。桂心（《药性论》） 曰∶用紫色浓者，去上粗皮并内薄皮，取心中味辛
者用。中土只有桂草，以煮丹阳木皮，伪充桂心也。时珍曰∶按∶《酉阳杂俎》云∶丹阳山
中有山桂，叶如麻，开细黄花。此即雷氏所谓丹
【气味】苦、辛，无毒。详前桂下。
【主治】九种心痛，腹内冷气痛不可忍，咳逆结气壅痹，脚痹不仁，止下痢，杀三虫，
治鼻中息肉，破血，通利月闭，胞衣不下（甄权）。治一切风气，补五劳七伤，通九窍，利
关
节，益精明目，暖腰膝，治风痹骨节挛缩，续筋骨，生肌肉，消瘀血，破 癖症瘕，杀草木
毒（大明）。治风僻失音喉痹，阳虚失血，内托痈疽痘疮，能引血化汗、化脓，解蛇蝮毒（时
珍）。牡桂（《本经》） 时珍曰∶此即木桂也。薄而味淡，去粗皮用。其最薄者为桂枝，枝
之嫩小者为柳桂。
【气味】辛，温，无毒。权曰∶甘、辛。
元素曰∶桂枝味辛、甘，气微热，气味俱薄，体轻而上行，浮而升，阳也。余见前单桂
下。
【主治】上气咳逆结气，喉痹吐吸，利关节，补中益气。久服通神，轻身不老（《本经》）。
心痛胁痛胁风，温筋通脉，止烦出汗（《别录》）。去冷风疼痛（甄权）。去伤风头痛，开
腠理，解表发汗，去皮肤风湿（元素）。泄奔豚，散下焦 血，利肺气（成无己）。横行手臂，
治痛风（震亨）。
【发明】宗 曰∶桂甘、辛，大热。《素问》云∶辛甘发散为阳。
故汉张仲景桂枝汤治伤寒表虚，皆须此药，正合辛甘发散之意。本草三种之桂，不用牡
桂、菌桂者，此二种性只于温，不可以治风寒之病也。然《本经》只言桂，仲景又言桂枝者，
取枝上皮也。好古曰∶或问∶本草言桂能止烦出汗，而张仲景治伤寒有当发汗，凡数处，皆
用桂枝汤。又云无汗不得服桂枝。汗家不得重发汗，若用桂枝是重发其汗。汗多者用桂枝甘
草汤，此又用桂枝闭汗也。一药二用，与本草之义相通否乎？曰∶本草言桂辛甘大热，能宣
导百药，通血脉，止烦出汗，是调其血而汗自出也。仲景云∶太阳中风，阴弱者，汗自出。
卫实营虚，故发热汗出。又云太阳病发热汗出者，此为营弱卫强，阴虚阳必凑之，故皆用桂
枝发其汗。此乃调其营气，则卫气自和，风邪无所容，遂自汗而解。非桂枝能开腠理，发出
其汗也。汗多用桂枝者，以之调和营卫，则邪从汗出而汗自止，非桂枝能闭汗孔也。昧者不
知出汗、闭汗之意，遇伤寒无汗者亦用桂枝，误之甚矣。桂枝汤下发汗字，当认作出字，汗
自然发出，非若麻黄能开腠理，发出其汗也。其治虚汗，亦当逆察其意可也。成无己曰∶桂
枝本为解肌。若太阳中风，腠理致密，营卫邪实，津液禁固，其脉浮紧，发热汗不出者，不
可与此必也。皮肤疏泄，自汗，脉浮缓，风邪干于卫气者，乃可投之。发散以辛甘为主，桂
枝辛热，故以为君。而以芍药为臣、甘草为佐者，风淫所胜，平以辛苦，以甘缓之，以酸收
之也。以姜、枣为使者，辛甘能发散，而又用其行脾胃之津液而和营卫，不专于发散也。故
麻黄汤不用姜、枣，专于发汗，不待行其津液也。承曰∶凡桂之浓实气味重者，宜入治水脏
及下焦药；轻薄气味淡者，宜入治头目发散药。故《本经》以菌桂养精神，牡桂利关节。仲
景发汗用桂枝，乃枝条，非身干也，取其轻薄能发散。又有一种柳桂，乃桂之嫩小枝条，尤
宜入上焦药用。时珍曰∶麻黄遍彻皮毛，故专于发汗而寒邪散，肺主皮毛，辛走肺也。桂枝
透达营卫，故能解肌而风邪去，脾主营，肺主卫，甘走脾，辛走肺也。肉桂下行，益火之原，
此东垣所谓肾苦燥，急食辛以润之，开腠理，致津液，通其气者也。《圣惠方》言∶桂心入
心，引血化汗化脓。盖手少阴君火、厥阴相火，与命门同气者也。《别录》云桂通血脉是矣。
曾世荣言∶小儿惊风及泄泻，并宜用五苓散以泻丙火，渗土湿。内有桂，能抑肝风而扶脾土。
又《医余录》云∶有人患赤眼肿痛，脾虚不能饮食，肝脉盛，脾脉弱。用凉药治肝则脾愈虚，
用暖药治脾则肝愈盛。但于温平药中倍加肉桂，杀肝而益脾，故一治两得之。传云木得桂而
枯是也。此皆与《别录》桂利肝肺气，牡桂治胁痛胁风之义相符。人所不知者，今为拈出。
又桂性辛散，能通子宫而破血，故《别录》言其堕胎，庞安时乃云炒过则不损胎也。又丁香、
官桂治痘疮灰塌，能
【附方】旧二十，新十三。
阴痹熨法∶寒痹者，留而不去，时痛而皮不仁。刺布衣者，以火 之；刺大人者，以药
熨之。熨法∶用醇酒二十斤，蜀椒一斤，干姜一斤，桂心一斤。凡四物， 咀渍酒中。用棉
絮一斤，细白布四丈，并纳酒中，置马矢 中，封涂勿使泄气。五日五夜，出布、絮曝干，
复渍以尽其汁；每渍必 其日，乃出干之。并用滓与絮复布为复巾，长六、七尺，为六、七
巾。每用一巾，生桑炭火炙巾，以熨寒痹所刺之处，令热入至病所。寒则复炙巾以熨之，三
十遍而止。汗出以巾拭身，亦三十遍而止。起步内中，无见风。每刺必熨，如此病已矣。（《灵
枢经》）足 筋急∶桂末，白酒和涂之，一日一上。（皇甫谧《甲乙经》）中风口 ，面目相
引，偏僻颊急，舌不可转∶桂心酒煮取汁，故布蘸拓病上，症即止。左 拓右，右 拓左。
常用大效。（《千金方》）中风逆冷，吐清水，宛转啼呼。桂一两，水一升半，煎半升，冷服。
（《肘后方》）中风失音∶桂着舌下，咽汁。又方∶桂末三钱，水二盏，煎一盏服，取汗。（《千
金方》）。喉痹不语∶方同上。偏正头风，天阴风雨即发∶桂心末一两，酒调如膏，涂敷额
角及顶上。（《圣惠方》）。暑月解毒∶桂苓丸∶用肉桂（去粗皮，不见火）、茯苓（去皮）等
分，
（《名医别录》列为上品）、牡桂（《神农本草经》列为上品）
【释名】 （音寝）。
李时珍说：据范成大《桂海志》记载：凡是树木的叶子叶脉都是一条纵纹，唯独桂树有两条像“圭”字形状一样的纹路，所以“桂”字的偏旁从“圭”。陆佃《埤雅》说：桂就像圭一样。它能宣导百药，作为先聘的通使，如同手持圭璋的使者。《尔雅》称它为 ，是因为它能侵害其他树木。所以《吕氏春秋》说：桂树枝下没有杂树。《雷公炮炙论》说：桂钉入木根，那棵树就会死，说的就是这个道理。桂就是肉质厚实、气味辛辣强烈的牡桂；牡桂就是肉质较薄、味道清淡的桂，《名医别录》不应当重复列出。现在将它们合并为一类。
【集解】《名医别录》说：桂生长在桂阳，牡桂生长在南海山谷。二月、八月……陶弘景说：南海就是广州。《神农本草经》只有牡桂、菌桂两种。民间常用的是牡桂，皮扁而极薄，颜色黄，油脂和肉质很少，气味像木兰，味道也类似桂，不知道是别的树，还是桂树的老宿枝？菌桂正圆如竹筒，有三层皮的最好，民间少见，只把嫩枝破开卷成圆形使用，并非真正的菌桂，都应当仔细查访。现在民间又把半卷且多油脂的单称为桂，入药最多，这样桂就有三种了。这种桂以广州出产的好；交州、桂州出产的，形状段小但油脂肉质多，也好；湘州、始兴、桂阳县出产的，就是小桂，不如广州出产的好。《神农本草经》说：桂，叶子像柏树叶，色泽黑亮，皮黄心赤。齐武帝时期，湘州进献桂树，种植在芳林苑中。现在东山有桂皮，气味粗重相似，但叶子形态怪异，也能越冬，恐怕是牡桂。人们多称之为丹桂，正是指其皮色红赤。北方重视这种桂，每顿饭都需要它，大概这就是《礼记》所说的姜桂用来产生芬芳的原因。苏恭说：桂只有两种。陶弘景引用《神农本草经》说叶子像柏叶，不知道这话从何而来？又在《名医别录》中多余地列出了桂这一条，这是很严重的错误。单名为桂的，就是牡桂，也就是《尔雅》所说的“ ，木桂”。叶子长约一尺，花、果实都与菌桂相同。大枝和小枝的皮都叫牡桂。但是大枝的皮，肉质纹理粗糙疏松像木头而且肉少味淡，名叫木桂，也叫大桂；比不上小嫩枝的皮，肉质多且半卷，中间必然皱起，味道辛辣甜美，一名肉桂，又名桂枝，一名桂心，出自融州、桂州、交州的品质很好。至于菌桂，叶子像柿树叶，中间有三条纵纹，表面里面都没有毛且有光泽。肌理紧薄如竹，大枝、小枝的皮都是筒状。大枝没有肉，老皮坚硬如板，不能重新卷曲，味道极淡薄，不入药用；小枝薄且卷及二、三层的最好。或者名叫筒桂，陶弘景所说的小桂就是这种。现在只出自韶州。郑保升说：桂有三种：菌桂，叶子像柿叶而尖狭光净。花白蕊黄，四月开花。五月结果。树皮青黄，薄卷若筒，也叫筒桂。那些浓硬味薄的，名叫板桂，不入药用。牡桂，叶子像枇杷叶，比菌桂叶长一、二倍。其嫩枝皮半卷多紫色，而肉质中间皱起，肌理虚软，叫做桂枝，又名肉桂。削去上皮，名叫桂心。那些浓厚的名叫木桂。药中以此为好。陶弘景说半卷多脂的为桂。又引用《仙经》说：叶子像柏叶。这明确说明桂有三种。陶弘景虽然是梁武帝时人，实际上生于宋孝武建元三年，历经南齐担任诸王侍读，曾见过芳林苑所种植的树。苏恭只知道有两种，指责陶弘景有误，为何如此主观臆断呢？陈藏器说：菌桂、牡桂、桂心三种颜色，其实是同一物。桂林、桂岭，因桂得名，现在所生长的，不离此郡。从岭以南直到海边都有桂树，只有柳州、象州最多。味道既辛辣强烈，皮又浓坚。浓的必定是嫩枝，薄的必定是老枝。采药的人把老薄的归为一色，嫩浓的归为一色。嫩的既辛辣强烈，又呈筒卷状。老的必定味道淡，自然板薄。薄的即牡桂，卷的即菌桂。桂心就是削除皮上粗糙部分，取其靠近内部而有味的部分。陈承说：各家所说，几乎无法考证。现在广、交商人所贩卖，以及医家现用的，只有陈藏器的说法最接近真相。苏颂说：《尔雅》只说“ ，木桂”一种，本草记载桂及牡桂、菌桂三种。现在岭表所出的，则有筒桂、肉桂、桂心、官桂、板桂的名称，而医家用之很少有分别。旧说菌桂正圆如竹，有二、三层，就是现在的筒桂。牡桂皮薄色黄少油脂肉质的，就是现在的官桂。桂是半卷多脂的，就是现在的板桂。而现在观察宾州、宜州、韶州、钦州各州所绘制的图样，种类也各不相同，然而总称为桂，不再有别名。参考旧注，谓菌桂，叶子像柿子，中有三道纹，肌理紧薄如竹，大小皆成筒，与现在宾州出产的相类似。牡桂，叶子比菌桂窄而长数倍，其嫩枝皮半卷多紫，与现在宜州、韶州出产的相类似。当地人称其皮为木兰皮，肉为桂心。这又有黄、紫两色，更可以验证了。桂，叶子像柏叶而黑亮，皮黄心赤；现在钦州出产的，叶子密而细，恐怕是其同类，只是不像柏叶形状为差异罢了。苏恭认为单桂、牡桂是一物，也不足为据。它们的树都高三、四丈，多生长在深山蛮洞中，人家园圃也有种植的。移植到岭北，则气味大大减少辛辣，不堪入药。三月、四月开花，完全像茱萸。九月结果，现在人多用来装饰花果作为宴席用具。它的叶子很香，可以用来做饮料尤其好。二月、八月采皮，九月采花，都阴干，不可靠近火。李时珍说：桂有数种，以现在查访：牡桂，叶子长如枇杷叶，坚硬有毛及锯齿，其花白色，其皮多脂。菌桂，叶子像柿叶，而尖狭光净，有三条纵纹而无锯齿，其花有黄有白，其皮薄而卷。现在商人所卖的，都是这两种桂。只要把卷着的当作菌桂，半卷及板状的当作牡桂，就自然明白了。苏恭所说，正符合医家现在使用的情况。陈藏器、陈承断定菌、牡是一物，是不对的。陶弘景又把单名的桂当作叶子像柏树的，也是不对的。柏叶形状的桂，是服食家所说的，不是这里治病的桂。苏颂所说稍为明白，也不应当把钦州产的当作单名的桂。按：《尸子》说：春花秋英叫桂。嵇含《南方草木状》说：桂生长在合浦、交趾，生长必在高山的顶端，冬夏常青。其类自成树林，更没有杂树。有三种：皮赤的叫丹桂，叶子像柿叶的叫菌桂，叶子像枇杷叶的叫牡桂。他的说法很明白，足以破除……：暗河中的桂，果实大如枣。得到并吃下它，后天而老。这又是另一种。暗河不知道在哪里？
【正误】寇好古说：寇宗奭《衍义》说：官桂不知为什么立这个名字？我考察《图经》，现在观察观州、宾州、宜州出产的好。世人因为“观”字画多，所以写作“官”。李时珍说：这是错误的。《图经今观》乃“现在观察”的意思。岭南没有观州。所谓官桂，乃是上等供奉给官府用的桂。（《名医别录》）李时珍说：这就是肉桂。浓而辛辣强烈，去掉粗皮使用。其去掉内……
李杲说：肉桂：气热，味大辛，纯阳。张元素说：桂，辛，热，有毒。阳中之阳，浮。气薄的，是桂枝；气浓的，是桂肉。气薄则发泄，桂枝上行而发表；气浓则发热，桂肉下行而补肾。这是天地亲上亲下的道理。寇好古说：桂枝入足太阳经，桂心入手少阴经血分，桂肉入足少阴、太阴经血分。细薄的是枝为嫩，浓脂的是肉为老。去掉皮与里，当其中的为桂心。《名医别录》说：有小毒，又说：久服神仙不老。虽然有小毒，也随类变化。与黄芩、黄连为使药，小毒何施？与乌头、附子为使药，全取其热性而已。与巴豆、砂仁、干漆、穿山甲、水蛭等同用，则小毒化为大毒。与人参、麦门冬、甘草同用，则调中益气，便可久服。徐之才说：桂得人参、甘草、麦门冬、大黄、黄芩，调中益气。得柴胡、紫石英、干地黄，治疗呕吐逆气。忌生葱、石脂。
【主治】利肝肺气，治疗心腹寒热冷疾，霍乱转筋，头痛腰痛出汗，止烦止唾，咳嗽鼻渊，堕胎，温中，坚筋骨，通血脉，理疏不足，宣导百药，无所畏惧。久服，神仙不老（《名医别录》）。补下焦不足，治疗沉寒痼冷之病，渗泄止渴，去除营卫中风寒，表虚自汗。春夏为禁药，秋冬下部腹痛，非此不能止（张元素）。补命门不足，益火消阴（寇好古）。治疗寒痹风喑，阴盛失血，泻痢惊痫（李时珍）。桂心（《药性论》） 甄权说：用紫色浓者，去掉上面粗皮并内薄皮，取心中味辛的使用。中原地区只有桂草，用来煮丹阳木皮，伪充桂心。李时珍说：按：《酉阳杂俎》说：丹阳山中有山桂，叶子像麻，开细黄花。这就是雷斅所说的丹
【气味】苦、辛，无毒。详见前桂下。
【主治】九种心痛，腹内冷气痛不可忍，咳逆结气壅痹，脚痹不仁，止下痢，杀三虫，治疗鼻中息肉，破血，通利月闭，胞衣不下（甄权）。治疗一切风气，补五劳七伤，通九窍，利关节，益精明目，暖腰膝，治疗风痹骨节挛缩，续筋骨，生肌肉，消瘀血，破癖症瘕，杀草木毒（孟洗）。治疗风僻失音喉痹，阳虚失血，内托痈疽痘疮，能引血化汗、化脓，解蛇蝮毒（李时珍）。牡桂（《神农本草经》） 李时珍说：这就是木桂。薄而味淡，去掉粗皮使用。其最薄的为桂枝，枝之嫩小的为柳桂。
【气味】辛，温，无毒。孟诜说：甘、辛。
张元素说：桂枝味辛、甘，气微热，气味俱薄，体轻而上行，浮而升，阳。其余见前单桂下。
【主治】上气咳逆结气，喉痹吐吸，利关节，补中益气。久服通神，轻身不老（《神农本草经》）。心痛胁痛胁风，温筋通脉，止烦出汗（《名医别录》）。去除冷风疼痛（甄权）。去除伤风头痛，开腠理，解表发汗，去除皮肤风湿（张元素）。泄奔豚，散下焦瘀血，利肺气（成无己）。横行手臂，治疗痛风（朱震亨）。
【发明】寇宗奭说：桂甘、辛，大热。《素问》说：辛甘发散为阳。所以汉张仲景桂枝汤治疗伤寒表虚，都必须用此药，正合辛甘发散之意。本草三种之桂，不用牡桂、菌桂的，是因为这两种性质只在于温，不可以治疗风寒的病。然而《神农本草经》只言桂，张仲景又说桂枝的，是取枝条上的皮。寇好古说：有人问：本草说桂能止烦出汗，而张仲景治疗伤寒有应当发汗的地方，凡几处，都用桂枝汤。又说无汗不得服桂枝。汗家不得重发汗，如果用桂枝是重发其汗。汗多者用桂枝甘草汤，这又是用桂枝闭汗。一药二用，与本草的意义相通吗？回答说：本草说桂辛甘大热，能宣导百药，通血脉，止烦出汗，是调和其血而汗自出。张仲景说：太阳中风，阴弱者，汗自出。卫实营虚，故发热汗出。又说太阳病发热汗出者，此为营弱卫强，阴虚阳必凑之，所以都用桂枝发其汗。这是调和其营气，则卫气自和，风邪无所容，遂自汗而解。不是桂枝能开腠理，发出其汗。汗多用桂枝的，是用它来调和营卫，则邪从汗出而汗自止，不是桂枝能闭汗孔。愚昧的人不知道出汗、闭汗的意思，遇到伤寒无汗者也用桂枝，误得很。桂枝汤下发汗字，应当认作出字，汗自然发出，不像麻黄能开腠理，发出其汗。其治疗虚汗，也应当逆向考察其意思即可。成无己说：桂枝本为解肌。如果太阳中风，腠理致密，营卫邪实，津液禁固，其脉浮紧，发热汗不出者，不可与此方。皮肤疏泄，自汗，脉浮缓，风邪干于卫气的，才可投用。发散以辛甘为主，桂枝辛热，所以作为君药。而以芍药为臣、甘草为佐的，风淫所胜，平以辛苦，以甘缓之，以酸收之。以姜、枣为使者，辛甘能发散，而又用其行脾胃之津液而和营卫，不专于发散。所以麻黄汤不用姜、枣，专于发汗，不待行其津液。陈承说：凡是桂之浓实气味重的，宜入治水脏及下焦药；轻薄气味淡的，宜入治头目发散药。所以《神农本草经》以菌桂养精神，牡桂利关节。张仲景发汗用桂枝，乃是枝条，非身干，取其轻薄能发散。又有一种柳桂，乃是桂之嫩小枝条，尤宜入上焦药用。李时珍说：麻黄遍彻皮毛，所以专于发汗而寒邪散，肺主皮毛，辛走肺。桂枝透达营卫，所以能解肌而风邪去，脾主营，肺主卫，甘走脾，辛走肺。肉桂下行，益火之原，这是东垣所说的肾苦燥，急食辛以润之，开腠理，致津液，通其气。《圣惠方》说：桂心入心，引血化汗化脓。盖手少阴君火、厥阴相火，与命门同气。《名医别录》说桂通血脉是对的。曾世荣说：小儿惊风及泄泻，并宜用五苓散以泻丙火，渗土湿。内有桂，能抑肝风而扶脾土。又《医余录》说：有人患赤眼肿痛，脾虚不能饮食，肝脉盛，脾脉弱。用凉药治肝则脾愈虚，用暖药治脾则肝愈盛。只在温平药中倍加肉桂，杀肝而益脾，所以一治两得。传说木得桂而枯就是这样。这些都与《名医别录》桂利肝肺气，牡桂治胁痛胁风的意义相符。人所不知道的，现在为此提出。又桂性辛散，能通子宫而破血，所以《名医别录》言其堕胎，庞安时却说炒过则不损胎。又丁香、官桂治疗痘疮灰塌，能
【附方】旧二十，新十三。
阴痹熨法：寒痹者，留而不去，时痛而皮不仁。刺布衣者，以火灸之；刺大人者，以药熨之。熨法：用醇酒二十斤，蜀椒一斤，干姜一斤，桂心一斤。共四物，切碎浸泡在酒中。用棉絮一斤，细白布四丈，一并纳入酒中，放在马粪中，封涂勿使泄气。五日五夜，取出布、絮曝干，再浸泡以尽其汁；每次浸泡必须经过一天，然后取出晒干。并用渣滓与絮复布为复巾，长六、七尺，为六、七巾。每次用一巾，生桑炭火炙巾，以熨寒痹所刺之处，令热入至病所。寒则复炙巾以熨之，三十遍而止。汗出以巾拭身，亦三十遍而止。起步内中，无见风。每次针刺必熨，如此病已矣。（《灵枢经》）足 筋急：桂末，白酒和涂之，一日一上。（皇甫谧《甲乙经》）中风口 ，面目相引，偏僻颊急，舌不可转：桂心酒煮取汁，故布蘸拓病上，症即止。左 拓右，右 拓左。常用大效。（《千金方》）中风逆冷，吐清水，宛转啼呼。桂一两，水一升半，煎半升，冷服。（《肘后方》）中风失音：桂着舌下，咽汁。又方：桂末三钱，水二盏，煎一盏服，取汗。（《千金方》）。喉痹不语：方同上。偏正头风，天阴风雨即发：桂心末一两，酒调如膏，涂敷额角及顶上。（《圣惠方》）。暑月解毒：桂苓丸：用肉桂（去粗皮，不见火）、茯苓（去皮）等分，
(Superior grade in *Bie Lu* [Separate Record]), Mugui (Superior grade in *Shen Nong Ben Cao Jing* [Divine Farmer's Materia Medica])
[Names] (Pronounced qin).
Li Shizhen states: According to Fan Chengda's *Gu Hai Zhi* [Records of the Gui Region]: For all trees, the leaves have a single longitudinal vein, but only the Cinnamon tree has two veins shaped like the character "Gui" (圭), hence the radical of the character "Gui" is derived from "Gui". Lu Tian's *Pi Ya* [Expanded Elegance] states: Gui is like the jade tablet Gui. It can guide and conduct various medicines, acting as a pioneer envoy, similar to an envoy holding a jade tablet. The *Erya* [Classic of Names] calls it , because it can harm other trees. Thus, the *Lüshi Chunqiu* [Master Lü's Spring and Autumn Annals] states: Under the branches of Gui, no miscellaneous trees grow. The *Lei Gong Pao Zhi Lun* [Lei Gong's Processing of Medicinal Materials] states: If a Gui nail is driven into the root of another tree, that tree will die; this is what is meant. Gui refers to the thick, pungent, and intense variety of Mugui; Mugui refers to the thin, mild-flavored variety of Gui. *Bie Lu* should not list them separately. Now they are combined into one category.
[Collection and Explanation] *Bie Lu* states: Gui grows in Guiyang; Mugui grows in the valleys of Nanhai. February, August... Tao Hongjing states: Nanhai is Guangzhou. *Shen Nong Ben Cao Jing* lists only Mugui and Jungui. Commonly used is Mugui, which has flat, very thin bark, yellow color, little oil and flesh, smells like Magnolia, and tastes similar to Gui. It is unknown whether this is a different tree or an old branch of the Gui tree. Jungui is perfectly round like bamboo, with three layers being the best; it is rarely seen in common practice, where only tender branches broken and rolled into circles are used, which are not true Jungui. All should be carefully investigated. Now, people also call the half-rolled, oily variety simply "Gui," which is used most in medicine, making there three types of Gui. This type of Gui is good when produced in Guangzhou; those from Jiaozhou and Guizhou, though small in segment, have much oil and flesh, and are also good; those from Xiangzhou, Shixing, and Guiyang County are small Gui and inferior to those from Guangzhou. *Jing* [Shen Nong Ben Cao Jing] states: Gui, leaves like Cypress leaves, glossy black, bark yellow, heart red. During the reign of Emperor Wu of Qi, Xiangzhou presented Gui trees, planted in the Fanglin Garden. Now, on East Mountain, there is Gui bark with a coarse smell similar to it, but the leaves are strange, and it can withstand winter; it is likely Mugui. People often call it Dangui (Red-barked Gui), precisely referring to its reddish bark. The North values this Gui, requiring it for every meal, probably as mentioned in *Li Ji* [Book of Rites]: Ginger and Gui are used for fragrance. Su Gong states: There are only two types of Gui. Tao Hongjing cites *Jing* saying leaves look like Cypress leaves, not knowing where this statement comes from? Furthermore, he redundantly added the entry for Gui in *Bie Lu*, which is a deep error. The variety named simply "Gui" is Mugui, which is what *Erya* calls " , Mu Gui" [Wood Gui]. Leaves are about a chi long, flowers and seeds are the same as Jungui. Bark from both large and small branches is called Mugui. However, bark from large branches has rough, spongy texture like wood, less flesh, and mild taste, named Muguai, also called Da Gui; it is inferior to the bark of small tender branches, which has more flesh, is half-rolled, wrinkles in the middle, and has a spicy, sweet taste. It is named Rougui [Meat Gui], also known as Guizhi [Cinnamon Twig], also known as Guixin [Cinnamon Heart], produced in Rongzhou, Guizhou, and Jiaozhou are excellent. As for Jungui, leaves resemble Persimmon leaves, with three longitudinal veins in the center, hairless on both surfaces and glossy. The tissue is tight and thin like bamboo; bark from large and small branches forms tubes. Large branches have no flesh; old bark is hard like boards and cannot be re-rolled, with an extremely bland taste, unsuitable for medicinal use; small branches that are thin and rolled, especially two or three layers, are the best. Or named Tonggui [Tube Gui], which is the Xiao Gui [Small Gui] mentioned by Tao. Now it is only produced in Shaozhou. Zheng Baosheng states: There are three types of Gui: Jungui, leaves like Persimmon leaves but sharper, narrower, and cleaner. Flowers white with yellow stamens, bloom in April. Fruit matures in May. Bark is greenish-yellow, thin and rolled like a tube, also named Tonggui. Those that are thick, hard, and bland are named Bangui [Board Gui], unsuitable for medicinal use. Mugui, leaves like Loquat leaves, one to two times longer than Jungui leaves. Its tender branch bark is half-rolled, purplish, with wrinkled flesh inside, loose texture, called Guizhi, also named Rougui. Scraping off the upper skin, it is named Guixin. The thick ones are named Muguai. This is considered best in medicine. Tao Hongjing said the half-rolled, oily one is Gui. He also cited *Xian Jing* [Immortal Classic] saying: Leaves look like Cypress leaves. This clearly shows there are three types of Gui. Although Tao Hongjing was a person of the Liang Wudi era, he was actually born in the Jianyuan 3rd year of Song Xiaowu, served as tutor to princes during Qi, and had seen the trees planted in Fanglin Garden. Su Gong only knew of two types and accused Tao of error; why such arbitrary judgment? Chen Cangqi states: Jungui, Mugui, and Guixin are three colors but the same substance. Guilin and Guiling derive their names from Gui; where it grows now, it does not leave this commandery. From south of the ridge to the sea, there are Gui trees everywhere, with Liuzhou and Xiangzhou having the most. The taste is pungent and intense, and the bark is thick and tough. Thick ones must be tender; thin ones must be old. Collectors classify old and thin as one color, and tender and thick as another. Tender ones are pungent and intense, and rolled into tubes. Old ones are necessarily bland and naturally board-thin. Thin ones are Mugui; rolled ones are Jungui. Guixin is obtained by scraping off the rough outer bark and taking the inner part with flavor. Chen Cheng states: What various families say is almost unverified. What is currently sold by merchants from Guang and Jiao, and used by physicians, aligns most closely with Chen Cangqi's theory. Su Song states: *Erya* only mentions " , Mu Gui" as one type; Materia Medica records Gui, Mugui, and Jungui as three types. What is now produced in Lingbiao has names such as Tonggui, Rougui, Guixin, Guangui, and Bangui, but physicians rarely distinguish among them. Old theories state Jungui is perfectly round like bamboo, with two or three layers, which corresponds to today's Tonggui. Mugui has thin bark, yellow color, little oil and flesh, corresponding to today's Guangui. Gui is half-rolled and oily, corresponding to today's Bangui. And now observing the diagrams from Binzhou, Yizhou, Shaozhou, and Qinzhou, the varieties differ, yet all are collectively called Gui, without further aliases. Referencing old annotations, Jungui leaves resemble Persimmon leaves, with three central veins, tight and thin texture like bamboo, forming tubes of all sizes, similar to those from Binzhou. Mugui leaves are narrower than Jungui but several times longer; its tender branch bark is half-rolled and purplish, similar to those from Yizhou and Shaozhou. Locals call its bark Mulanpi [Magnolia Bark] and its flesh Guixin. There are also yellow and purple colors, further verifying this. Gui, leaves like Cypress leaves and glossy black, bark yellow, heart red; those from Qinzhou have dense and fine leaves, likely a related species, differing only in not having Cypress leaf shape. Su Gong's view that single Gui and Mugui are the same is unreliable. Their trees are three or four zhang high, mostly growing in deep mountains and barbarian caves, also planted in household gardens. Transplanted north of the ridge, the scent loses much spiciness and becomes unsuitable for medicine. They flower in March and April, resembling Cornus officinalis [Cornel]. They fruit in September; people now often use them to decorate fruits and flowers for banquets. Their leaves are very fragrant and make excellent beverages. Harvest bark in February and August, flowers in September, dry in shade, do not expose to fire. Li Shizhen states: There are several types of Gui. Based on current investigation: Mugui, leaves long like Loquat leaves, hard with hairs and serrations, white flowers, oily bark. Jungui, leaves like Persimmon leaves, sharp, narrow, clean, with three longitudinal veins and no serrations, flowers yellow and white, thin and rolled bark. What merchants sell are these two Guis. Simply regarding rolled ones as Jungui, and half-rolled or board-like as Mugui, makes it clear. Su Gong's description matches what physicians use now. Chen Cangqi and Chen Cheng's assertion that Jungui and Mugui are the same is incorrect. Tao Hongjing's identification of single-named Gui as Cypress-leaved is also incorrect. Cypress-leaved Gui is what food-preservers refer to, not the Gui for treating diseases here. Su Song's explanation is somewhat clearer, but he should not identify Qinzhou's produce as single-named Gui. According to *Shi Zi*: Spring flowers and autumn fruits are called Gui. Ji Han's *Nanfang Caomu Zhuang* [Southern Plants] states: Gui grows in Hepu and Jiaozhi, always at mountain peaks, evergreen in winter and summer. They form forests without mixed trees. There are three types: Red-barked is Dangui; Persimmon-leaved is Jungui; Loquat-leaved is Mugui. His explanation is clear enough to refute...: Gui from Anhe, fruits as large as dates. Eating them prolongs life beyond normal limits. This is yet another type. Where is Anhe?
[Correction and Verification] Kou Haogu states: Kou Zongshi's *Yan Yi* [Expanded Meaning] asks: Why is Guangui named so? I examined *Tu Jing* [Illustrated Canon]; those from Guanzhou, Binzhou, and Yizhou are good. People write "Guan" because the character has many strokes. Li Shizhen states: This is wrong. "Jin Guan" in *Tu Jing* means "now observe." There is no Guanzhou in Lingnan. "Guangui" refers to superior grade Gui supplied to the imperial court. (*Bie Lu*) Li Shizhen states: This is Rougui. Thick and pungent, remove coarse bark before use. Remove the inner...
[Flavor and Toxicity] Sweet, Pungent, Great Heat, slightly toxic. Meng Shen states: Guixin: Bitter, Pungent, non-toxic.
Zhang Yuansu states: Rougui: Hot in nature, greatly Pungent in taste, Pure Yang. Li Gao states: Gui, Pungent, Hot, toxic. Yang within Yang, floating. The one with thin qi is Guizhi; the one with thick qi is Guirou [Cinnamon Flesh]. Thin qi disperses outward; Guizhi ascends and releases the exterior; thick qi generates heat; Guirou descends and tonifies the Kidney. This is the way of Heaven and Earth favoring up and down. Kou Haogu states: Guizhi enters the Foot-Taiyang Meridian; Guixin enters the Hand-Shaoyin Meridian blood level; Guirou enters the Foot-Shaoyin and Foot-Taiyin Meridian blood levels. Fine and thin are twigs and tender; thick and oily are flesh and old. Removing bark and inner layer, the middle part is Guixin. *Bie Lu* says: Slightly toxic, and also says: Long-term use leads to immortality. Although slightly toxic, it transforms according to its class. Used with Huangqin [Scutellaria Root] and Huanglian [Coptis Rhizome], the slight toxicity is neutralized. Used with Wutou [Aconite Root] and Fuzi [Prepared Aconite Child Root], it fully utilizes its heat properties. Used with Badou [Croton Seed], Sharen [Amomum Fruit], Ganqi [Dried Lacquer], Chuanshanjia [Pangolin Scales], and Shuizhi [Leech], slight toxicity becomes great toxicity. Used with Renshen [Ginseng Root], Maidong [Ophiopogon Tuber], and Gancao [Licorice Root], it regulates the Middle and boosts Qi, allowing long-term use. Xu Zhicai states: Gui combined with Renshen, Gancao, Maidong, Dahuang [Rhubarb Root], Huangqin, regulates the Middle and boosts Qi. Combined with Chaihu [Bupleurum Root], Zhi Shiyuan [Purple Quartz], and Dihuang [Rehmannia Root], it treats vomiting and reflux. Avoid raw Cong [Green Onion] and Shizhi [Kaolin].
[Indications] Benefits Liver and Lung Qi, treats cold-heat and cold ailments of the Heart and Abdomen, Huoluan [Cholera-like syndrome] with muscle cramps, headache, lower back pain, sweating, stops irritability and salivation, treats cough and Bi Yuan [Nasal Discharge], causes abortion, warms the Middle, strengthens sinews and bones, unblocks vessels, addresses deficiency, guides and conducts hundred medicines, without fear. Long-term use leads to immortality (*Bie Lu*). Tonifies deficiency of the Lower Jiao, treats entrenched cold diseases, promotes diuresis and stops thirst, expels Wind-Cold from Ying and Wei levels, treats spontaneous sweating due to exterior deficiency. Contraindicated in Spring and Summer; for lower abdominal pain in Autumn and Winter, nothing else can stop it (Zhang Yuansu). Tonifies deficiency of Mingmen [Gate of Life], benefits Fire and dissipates Yin (Kou Haogu). Treats Cold-Bi [Cold Obstruction] and Wind-An [Wind Aphonia], Yin excess with hemorrhage, dysentery, convulsions, epilepsy (Li Shizhen). Guixin (*Yao Xing Lun* [Treatise on Medicinal Properties]) Zhen Quan states: Use thick purple ones, remove upper coarse bark and inner thin bark, take the pungent center for use. In Central Plains, only Guicao [Cinnamon Grass] exists, boiled with Dan Yang Mu Pi [Dan Yang Tree Bark] to fake Guixin. Li Shizhen states: According to *Youyang Zazu*: In Dan Yang Mountain, there is Shan Gui [Mountain Gui], leaves like Hemp, small yellow flowers. This is what Lei Xiao referred to as Dan
[Flavor and Toxicity] Bitter, Pungent, non-toxic. See details under previous Gui.
[Indications] Treats nine types of Heart Pain, unbearable cold gas pain in abdomen, cough with constrained Qi and obstruction, leg numbness, stops dysentery, kills parasites, treats nasal polyps, breaks Blood stasis, regulates amenorrhea, retains placenta (Zhen Quan). Treats all Wind pathogens, tonifies Five Exhaustions and Seven Injuries, opens nine orifices, benefits joints, brightens eyes, warms waist and knees, treats Wind-Bi with joint contracture, reconnects sinews and bones, generates flesh, eliminates Blood stasis, breaks masses and accumulations, kills plant and grass toxins (Meng Xi). Treats facial paralysis, aphonia, throat obstruction, Yang deficiency with hemorrhage, internally supports carbuncles and pox, draws Blood to transform into Sweat and Pus, resolves Viper and Pit Viper venom (Li Shizhen). Mugui (*Shen Nong Ben Cao Jing*) Li Shizhen states: This is Muguai. Thin and mild-flavored, remove coarse bark before use. The thinnest is Guizhi; the tenderest small branches are Liugui [Willow Gui].
[Flavor and Toxicity] Pungent, Warm, non-toxic. Meng Shen states: Sweet, Pungent.
Zhang Yuansu states: Guizhi is Pungent and Sweet, slightly Hot in nature, thin in Qi and Flavor, light in body and ascending, floating and rising, Yang. Remainder see under previous single Gui.
[Indications] Upper Qi, cough, rebounding Qi, throat obstruction, difficulty inhaling/exhaling, benefits joints, tonifies Middle and boosts Qi. Long-term use brings spiritual clarity, lightens the body, and prevents aging (*Shen Nong Ben Cao Jing*). Heart pain, hypochondriac pain, hypochondriac Wind, warms sinews and unblocks vessels, stops irritability and sweating (*Bie Lu*). Expels Cold-Wind pain (Zhen Quan). Expels Wind-Cold headache, opens Cou Li [pores], releases exterior and induces sweating, expels Wind-Dampness from skin (Zhang Yuansu). Drains Ben Tun [Running Piglet], dissipates Lower Jiao Blood stasis, benefits Lung Qi (Cheng Wuji). Travels horizontally in arms, treats Gout (Zhu Zhenheng).
[Elucidation] Kou Zongshi states: Gui is Sweet and Pungent, Great Heat. *Su Wen* [Basic Questions] states: Pungent and Sweet disperse and are Yang. Therefore, Zhang Zhongjing's Guizhi Tang [Cinnamon Twig Decoction] for Exterior Deficiency Cold Damage requires this herb, fitting the meaning of Pungent-Sweet dispersion. Among the three types of Gui in Materia Medica, Mugui and Jungui are not used because their nature is merely warm, insufficient for treating Wind-Cold diseases. However, *Shen Nong Ben Cao Jing* only mentions Gui, while Zhang Zhongjing mentions Guizhi, taking the bark from the twig. Kou Haogu states: Question: Materia Medica says Gui can stop irritability and induce sweating, yet Zhang Zhongjing uses Guizhi Tang for sweating in Cold Damage in several places. He also says Gui should not be taken if there is no sweat. Those who sweat should not induce sweating again; using Guizhi would induce sweating twice. For excessive sweating, Guizhi Gancao Tang [Cinnamon Twig and Licorice Decoction] is used, which seems to close sweating with Guizhi. One herb, two uses; does this align with Materia Medica? Answer: Materia Medica says Gui is Pungent, Sweet, Great Heat, guiding hundred medicines, unblocking vessels, stopping irritability and inducing sweating; this harmonizes Blood so Sweat comes naturally. Zhang Zhongjing says: Taiyang Wind Strike, with weak Yin, results in spontaneous sweating. Wei is solid, Ying is deficient, causing fever and sweating. Also, Taiyang disease with fever and sweating indicates weak Ying and strong Wei; Yin deficiency allows Yang to encroach, hence Guizhi is used to induce sweating. This harmonizes Ying Qi, so Wei Qi becomes balanced, Wind pathogen has no place to reside, and resolution occurs through natural sweating. It is not that Guizhi opens Cou Li to force sweat. For excessive sweating, Guizhi is used to harmonize Ying and Wei, so pathogen exits with sweat and sweating stops; it does not close sweat pores. Ignorant people do not understand the meaning of inducing vs. stopping sweat; using Guizhi for Cold Damage with no sweat is a grave error. The word "sweat" in Guizhi Tang should be understood as "emerging"; sweat emerges naturally, unlike Mahuang [Ephedra Herb] which opens Cou Li to force sweat. For treating deficiency sweating, one should also reverse-inquire into the intent. Cheng Wuji states: Guizhi is originally for resolving Muscle layer. If Taiyang Wind Strike involves tight Cou Li, solidified Ying-Wei pathogen, constricted fluids, floating-tight pulse, fever without sweat, this formula must not be given. Only for loose skin, spontaneous sweating, floating-slow pulse, where Wind pathogen affects Wei Qi, can it be administered. Dispersion relies mainly on Pungent-Sweet; Guizhi is Pungent-Hot, thus used as Sovereign herb. Shaoyao [Peony Root] is Minister, Gancao is Assistant; for Wind excess, balance with Pungent-Bitter, soothe with Sweet, astringe with Sour. Jiang [Fresh Ginger] and Zao [Jujube] are Envoys; Pungent-Sweet disperses, and they move Spleen-Stomach fluids to harmonize Ying-Wei, not solely for dispersion. Hence Mahuang Tang does not use Jiang and Zao, focusing purely on sweating without needing to move fluids. Chen Cheng states: Thick, substantial Guis with heavy flavors suit Water-Transforming Zang organs and Lower Jiao formulas; light, thin Guis with bland flavors suit Head-Eye dispersive formulas. Thus *Shen Nong Ben Cao Jing* uses Jungui to nourish Spirit, Mugui to benefit joints. Zhang Zhongjing uses Guizhi for sweating, which is the twig, not the trunk, valuing its lightness for dispersion. There is also Liugui, the tender small branch of Gui, especially suitable for Upper Jiao formulas. Li Shizhen states: Mahuang penetrates skin and hair, specializing in sweating to scatter Cold; Lung governs skin and hair, Pungent enters Lung. Guizhi penetrates Ying and Wei, resolving Muscle layer to expel Wind; Spleen governs Ying, Lung governs Wei, Sweet enters Spleen, Pungent enters Lung. Rougui descends, benefiting the source of Fire; this is Dongyuan's principle: Kidney dislikes dryness, urgently eat Pungent to moisten, open Cou Li, generate fluids, and circulate Qi. *Shenghui Fang* [Holy Healing Formulas] states: Guixin enters Heart, drawing Blood to transform into Sweat and Pus. Hand-Shaoyin Lord Fire and Jueyin Minister Fire share the same Qi as Mingmen. *Bie Lu* stating Gui unblocks vessels is correct. Zeng Shirong states: For pediatric Convulsion and Diarrhea, Wuling San [Five-Ling Powder] should be used to drain Bing Fire and渗 Dampness in Earth. It contains Gui, which suppresses Liver Wind and supports Spleen Earth. *Yiyu Lu* states: Someone suffered red, swollen, painful eyes, Spleen deficiency unable to eat, Liver pulse strong, Spleen pulse weak. Cooling herbs for Liver worsen Spleen; warming herbs for Spleen worsen Liver. By adding double Rougui to warm-neutral herbs, it subdues Liver and benefits Spleen, achieving both goals with one treatment. Legend says Wood withers when meeting Gui. These align with *Bie Lu*'s statement that Gui benefits Liver-Lung Qi and Mugui treats hypochondriac pain and Wind. What people do not know is highlighted here. Furthermore, Gui's Pungent-Dispersing nature can unblock the Uterus and break Blood, hence *Bie Lu* mentions it causes abortion; Pang Anshi claims roasting it prevents fetal damage. Dingxiang [Clove] and Guangui treat collapsed Pox, capable of
[Attached Formulas] Twenty old, thirteen new.
Yin-Bi Moxibustion/Warming Method: Cold-Bi remains unresolved, causing intermittent pain and insensible skin. For commoners, use fire moxibustion; for nobles, use herbal warming. Warming Method: Use 20 jin of pure wine, 1 jin of Shujiao [Sichuan Pepper], 1 jin of Ganjiang [Dried Ginger], 1 jin of Guixin. Chop these four items and soak in wine. Take 1 jin of cotton wadding and 4 zhang of fine white cloth, immerse in wine, place in horse manure, seal tightly to prevent gas leakage. After five days and nights, remove cloth and wadding, sun-dry, then re-soak to extract all juice; each soaking must last a day before drying. Mix dregs, wadding, and cloth to make layered towels, 6-7 chi long, making six or seven towels. Use one towel at a time, heat over mulberry charcoal fire, and apply to acupoints for Cold-Bi, driving heat to the lesion site. If cold, reheat and apply; repeat thirty times until finished. Wipe sweat with towel, also thirty times. Rest indoors, avoid wind. Apply after every acupuncture session; disease will resolve (*Ling Shu Jing* [Spiritual Pivot]). Leg Tendon Tightness: Gui powder mixed with white wine, applied topically, once daily (Huangfu Mi *Jia Yi Jing* [Systematic Classic of Acupuncture and Moxibustion]). Stroke Mouth Deviation, Eyes Pulling, Facial Paralysis, Jaw Stiffness, Tongue Immobile: Boil Guixin in wine to extract juice, soak old cloth and apply to affected side; symptoms stop immediately. Apply left to right, right to left. Highly effective (*Qian Jin Fang* [Thousand Golden Prescriptions]). Stroke Cold Reversal, Vomiting Clear Fluids, Rolling and Crying: Gui 1 liang, Water 1.5 sheng, decoct to 0.5 sheng, take cold (*Zhou Hou Bei Ji Fang* [Handbook of Prescriptions for Emergencies]). Stroke Aphonia: Place Gui under tongue, swallow juice. Another prescription: Gui powder 3 qian, Water 2 cups, decoct to 1 cup, take to induce sweat (*Qian Jin Fang*). Throat Obstruction with Aphonia: Same formula above. Migraine/Tension Headache triggered by cloudy/rainy weather: Guixin powder 1 liang, mix with wine to paste, apply to temples and crown (*Shenghui Fang*). Summer Detoxification: Guiling Wan [Cinnamon-Poria Pill]: Equal parts Rougui [remove coarse bark, do not roast], Fuling [remove skin],