（音劫。《纲目》）
【释名】紫 （音劫，与
【集解】时珍曰∶石
其色紫，可食。《真腊记
花。故郭璞赋云∶石 应节而扬葩。《
石决明者，皆非矣。
【气味】甘、咸，平，无毒。
【主治】利小便（时珍）。
（宋《嘉 》）
【释名】壳菜（浙人所呼），海 （音陛）。东海夫人。
时珍曰∶淡以味，壳以形，夫人以似名也。
【集解】藏器曰∶东海夫人，生东南海中。似珠母，一头尖，中衔少毛。味甘美，南人
好食之。
诜曰∶常时烧食即苦，不宜人。与少米先煮熟，后除去毛。再入萝卜，或紫苏，或冬瓜
同煮，即更妙。
《日华》曰∶虽形状不典，而甚益人。
时珍曰∶按∶阮氏云∶淡菜生海藻上，故治瘿与海藻同功。
【气味】甘，温，无毒。
《日华》曰∶不宜多食。多食令人头闷目暗，得微利即止。
藏器曰∶多食发丹石，令人肠结。久食脱人发。
【主治】虚劳伤惫，精血衰少，及吐血，久痢肠鸣，腰痛疝瘕，妇人带下，产后瘦瘠（藏
器）。产后血结，腹内冷痛，治症
之，能补五脏，益阳事，理腰香港脚，能消宿食，除腹中冷气 癖。亦可烧汁沸出食之（《日
华》）。消瘿气（时珍）。
（《拾遗》）
【校正】时珍曰∶《唐本》甲香，今并为一。
【释名】流螺（《图经》）、假猪螺
时珍曰∶蠃与螺同，亦作蠡。蠃从虫，羸省文，盖虫之羸形者也。厣音掩，闭藏之貌。
【集解】颂曰∶海螺即流螺，厣曰甲香，生南海。今岭外、闽中近海州郡及明州皆有之，
或只以台州小者为佳。其螺大如小拳，青黄色，长四五寸。诸螺之
食之。《南州异物志》云∶甲香大者如瓯，面前一边直搀长数寸，围壳
众香烧之益芳，独烧则臭。今医家稀用，惟合香者用之。又有小甲香，状若螺子，取其蒂修
合成也。海中螺类绝有大者。珠螺萤洁如珠，鹦鹉螺形如鹦鹉头，并可作杯。梭尾螺形如梭，
今释子所吹者。皆不入药。
时珍曰∶螺，蚌属也。大者如斗，出日南涨海中。香螺厣可杂甲香，老钿螺光彩可饰镜
背者，红螺色微红，青螺色如翡翠，蓼螺味辛如蓼，紫贝螺即紫贝也。鹦鹉螺质白而紫，头
如鸟形，其肉常离壳出食，出则寄居虫入居，螺还则虫出也。肉为鱼所食，则壳浮出，人因
取之作杯。
肉
【气味】甘，冷，无毒。
【主治】目痛累年，或三四十年。生螺，取汁洗之。或入黄连末在内，取汁点之（藏器）。
合菜煮食，治心痛
甲香
【修治】 曰∶凡使，用生茅香、皂角同煮半日，石臼捣筛用之。
《经验方》曰∶凡使，用黄泥同水煮一日，温水浴过。再以米泔或灰汁煮一日，再浴过
。以蜜、酒煮一日，浴过爆干用。
颂曰∶《传信方》载其法，云∶每甲香一斤，以泔斗半，微火煮一复时，换泔再煮。凡
三换漉出，众手刮去香上涎物。以白蜜三合，水一斗，微火煮干。又以蜜三合，水一斗，再
煮。都三复
待冷硬，石臼木杵捣烂
烧此香，须用大火炉，多着热灰、刚炭猛烧令尽，去之。炉旁着火暖水，即香不散。此法出
于刘兖奉礼也。
宗 曰∶甲香善能管香烟，与沉、檀、龙、麝香用之，尤佳。
【气味】咸，平，无毒。
【主治】心腹满痛，气急，止痢下淋（《唐本》）。和气清神，主肠风痔 （李 ）。 疮
疥癣，头疮馋疮甲疽
（音劫。《本草纲目》）
【释名】紫贝（音劫，与……）
【集解】李时珍说：石决明（一种海产软体动物的贝壳，中医用于明目），其色紫，可以食用。《真腊记》记载……花。所以郭璞在赋中说：石决明应时节而开花。《……》中提到的石决明者，都不是真正的石决明。
（宋《嘉祐本草》）
【释名】壳菜（浙江人这样称呼），海栗（音陛）。东海夫人。
李时珍说：淡菜因味道清淡而得名，壳菜因形状像壳而得名，东海夫人因其形态似人而得名。
【集解】苏颂说：东海夫人，生长在东南方的海中。形状像珠母贝，一头尖，中间带有少许毛。味道甘美，南方人喜欢食用它。
陈藏器说：平时直接烧着吃就会发苦，不适合人食用。如果先用少量米煮熟，然后除去毛，再放入萝卜，或者紫苏，或者冬瓜一起煮，那就更加美妙。
《日华子本草》说：虽然形状不典雅，但非常有益于人。
李时珍说：按阮氏所说：淡菜生长在海藻上，所以治疗瘿病（甲状腺肿大等颈部肿块疾病）的功效与海藻相同。
【气味】甘，温，无毒。
《日华子本草》说：不宜多吃。多吃使人头脑昏闷、视力昏暗，只要产生轻微腹泻就要停止食用。
陈藏器说：多吃会引发丹石毒（服用矿物药后产生的热毒），使人肠道结滞。长期食用会导致脱发。
【主治】虚劳伤惫（身体虚弱疲劳），精血衰少，以及吐血，久痢肠鸣（长期腹泻伴有肠鸣音），腰痛疝瘕（腰部疼痛及腹内结块），妇人带下（女性阴道分泌物异常），产后瘦瘠（产后身体消瘦虚弱）（陈藏器）。产后血结，腹内冷痛，治疗症……之，能补五脏，益阳事（增强性功能），理腰香港脚（治疗腰痛及下肢风湿痹痛），能消宿食，除腹中冷气癖（腹中积块）。也可以烧出汁液沸腾后食用（《日华子本草》）。消瘿气（李时珍）。
（《新修本草拾遗》）
【释名】流螺（《图经》）、假猪螺
李时珍说：蠃（luǒ，蜗牛类软体动物）与螺同义，也写作蠡。蠃字从虫，是羸（léi，瘦弱）字的省文，大概是形容虫子瘦弱的形态。厣（yǐn，螺盖），是闭藏的样子。
【集解】苏颂说：海螺即流螺，厣称为甲香，生长在南海。现在岭南、闽中沿海州郡以及明州都有出产，有的认为只有台州产的小个头的为佳。这种螺大如小拳头，青黄色，长四五寸。各种螺的……食用它。《南州异物志》说：甲香大的如碗口，面前一边直插长数寸，围壳……众香一起烧会更芳香，单独烧则臭。现在医家很少使用，只有合香（制作香料）的人使用。又有小甲香，形状像螺子，取其蒂部修剪合成。海中的螺类有绝大的。珠螺晶莹洁白如珍珠，鹦鹉螺形状像鹦鹉头，都可以用作杯子。梭尾螺形状像梭子，是今释子所吹奏的乐器。这些都不入药。
李时珍说：螺，属于蚌类。大的如斗，出产于日南涨海中。香螺的厣可以混杂甲香使用，老钿螺光彩可以用来装饰镜背的是红螺，颜色微红；青螺颜色如翡翠；蓼螺味道辛辣像蓼草；紫贝螺就是紫贝。鹦鹉螺质地白而紫色，头如鸟形，它的肉经常离开壳出来觅食，出来后寄居虫进入居住，螺回来则虫出去。肉被鱼吃掉，壳就浮出水面，人们因此取来作杯子。
肉
【气味】甘，冷，无毒。
【主治】多年眼痛，或三四年甚至几十年。用生螺，取汁清洗。或者加入黄连末在里面，取汁点眼（陈藏器）。合菜煮食，治疗心痛……
甲香
【修治】雷敩说：凡是使用，要用生茅香、皂角同煮半天，用石臼捣碎筛细后使用。
《经验方》说：凡是使用，用黄泥同水煮一天，温水浴过。再用米泔水或灰汁煮一天，再浴过。用蜜、酒煮一天，浴过后爆干使用。
苏颂说：《传信方》记载其方法，说：每斤甲香，用半斗泔水，微火煮一个时辰，换泔水再煮。凡更换三次，滤出，众人用手刮去甲香上的涎物。用白蜜三合，水一斗，微火煮干。再用蜜三合，水一斗，再煮。都经过三次反复……待冷硬，用石臼木杵捣烂……烧此香，必须用大火炉，多放热灰、刚炭猛烧令尽，去除杂质。炉旁着火暖水，香气就不会散失。此法出自刘兖奉礼。
寇宗奭说：甲香善于管控香烟，与沉香、檀香、龙脑、麝香配合使用，尤其好。
(Jie, sound. *Bencao Gangmu*)
[Names] Zi Bei (Purple Shell) (sound Jie, with...)
[Collected Explanations] Li Shizhen said: Shi Jue Ming (Abalone Shell, a marine mollusk shell used in TCM for improving vision), its color is purple and it is edible. The *Zhen La Ji* records... flowers. Thus, Guo Pu wrote in his fu: "Shi Jue Ming blooms with the seasons." Those mentioned in [text missing] as Shi Jue Ming are not the true Shi Jue Ming.
[Flavor and Toxicity] Sweet, salty, neutral, non-toxic.
[Indications] Promotes urination (Li Shizhen).
(Song Dynasty *Jia You Ben Cao*)
[Names] Qiao Cai (Shell Vegetable, as called by people in Zhejiang), Hai Li (sound Bi). Dong Hai Fu Ren (Lady of the East Sea).
Li Shizhen said: Dan Cai (Dried Mussel) is named for its bland taste; Qiao Cai is named for its shell-like shape; Dong Hai Fu Ren is named for its human-like appearance.
[Collected Explanations] Su Song said: Dong Hai Fu Ren grows in the seas to the southeast. It resembles Zhu Mu Bei (Pearl Oyster Shell), has one pointed end, and bears some fine hairs in the middle. Its taste is sweet and delicious, and southerners like to eat it.
Chen Cangqi said: If roasted and eaten directly, it becomes bitter and is unsuitable for consumption. If first boiled with a little rice, then the hairs removed, and subsequently boiled with radish, or Perilla, or winter melon, it becomes much better.
*Rihua Bencao* says: Although its shape is not elegant, it is very beneficial to humans.
Li Shizhen said: According to Ruan's statement: Dan Cai grows on seaweed, therefore its efficacy in treating Ying Bing (goiter/neck masses) is the same as that of Hai Zao (Sargassum).
[Flavor and Toxicity] Sweet, warm, non-toxic.
*Rihua Bencao* says: Should not be eaten in excess. Excessive consumption causes dizziness and blurred vision; stop eating if mild diarrhea occurs.
Chen Cangqi said: Excessive consumption triggers Dan Shi Du (toxic heat from mineral drugs), causing intestinal stagnation. Long-term consumption leads to hair loss.
[Indications] Xu Lao Shang Bei (deficiency exhaustion and fatigue), deficiency of essence and blood, hematemesis, chronic dysentery with borborygmus, lower back pain, Shan Jia (hernia and abdominal masses), leukorrhea in women, postpartural emaciation (Chen Cangqi). Postpartural blood stasis, cold pain in the abdomen, treats conditions..., can tonify the Five Viscera, enhance Yang function (sexual potency), treat lower back pain and Hong Xiang Jiao (lower limb rheumatic bi-syndrome), can resolve retained food, remove cold qi and Pi (accumulation masses) in the abdomen. Can also be burned to extract juice and consumed when boiling (*Rihua Bencao*). Resolves Ying Qi (Li Shizhen).
(*Xin Xiu Ben Cao Shi Yi*)
[Correction] Li Shizhen said: The Jia Xiang (Ambergris-like substance from conch operculum) in *Tang Ben Cao* is now merged into one category.
[Names] Liu Luo (from *Tu Jing*), Jia Zhu Luo.
Li Shizhen said: Luo (snail/conch) is synonymous with Luo (gastropod), also written as Li. The character Luo contains 'chong' (insect/worm) and is a abbreviated form of Lei (lean/thin), likely describing the slender shape of the creature. Yan (operculum), refers to the state of closing and hiding.
[Collected Explanations] Su Song said: Hai Luo is Liu Luo, and its operculum is called Jia Xiang, growing in the South Sea. Currently, it is found in coastal prefectures of Lingnan, Minzhong, and Mingzhou, with some considering small specimens from Taizhou to be the best. These shells are as large as a small fist, greenish-yellow, and 4-5 cun long. Of all snails... they are edible. *Nan Zhou Yi Wu Zhi* states: Large Jia Xiang is bowl-sized, with a straight protrusion on the front side several cun long, surrounding the shell... Burning various fragrances together enhances their aroma, but burning alone makes them foul-smelling. Physicians rarely use it now; only perfumers use it. There is also small Jia Xiang, shaped like a snail, made by trimming and assembling its stalk. Marine snails include exceptionally large varieties. Zhu Luo is crystal clear like pearls; Ying Wu Luo (Parrot Snail) is shaped like a parrot's head; both can serve as cups. Suo Wei Luo (Spindle Tail Snail) is spindle-shaped, used by Buddhist monks as wind instruments. These are not used in medicine.
Li Shizhen said: Luo belongs to the Bivalve family. Large ones are bucket-sized, produced in Zhanghai Sea of Rinan. The operculum of Xiang Luo can be mixed with Jia Xiang; old Dian Luo with luster can decorate mirror backs; Hong Luo is slightly red; Qing Luo is jade-green; Liao Luo tastes pungent like Polygonum; Zi Bei Luo is Purple Cowrie. Ying Wu Luo has white flesh with purple hues, head shaped like a bird; its meat often extends out of the shell to feed, allowing hermit crabs to enter; when the snail returns, the crab exits. If the meat is eaten by fish, the shell floats up, and people collect it to make cups.
Meat
[Flavor and Toxicity] Sweet, cold, non-toxic.
[Indications] Chronic eye pain lasting years, or even decades. Use fresh Luo, extract juice for washing. Or add Huang Lian (Coptis Rhizome) powder inside, extract juice for eye drops (Chen Cangqi). Boiled with vegetables, treats heart pain...
Jia Xiang (Conch Operculum)
[Preparation] Lei Xiao said: For use, boil with Sheng Mao Xiang (Imperata Root) and Zao Jiao (Gleditsia Sinensis Fruit) for half a day, then pound in a stone mortar and sieve.
*Jing Yan Fang* says: For use, boil with yellow clay for one day, wash with warm water. Then boil with rice wash water or ash lye for one day, wash again. Boil with honey and wine for one day, wash, dry under sun/fire, and use.
Su Song said: *Chuan Xin Fang* records the method: For every jin of Jia Xiang, use half dou of rice wash water, simmer over low heat for one shichen, change water and boil again. Repeat this three times, strain, and scrape off mucus with hands. Boil with 3 he of white honey and 1 dou of water over low heat until dry. Repeat with another 3 he of honey and 1 dou of water. Perform this cycle three times... Wait until cool and hard, then pound thoroughly in a stone mortar with a wooden pestle... To burn this fragrance, use a large furnace, fill with hot ashes and hard charcoal, burn fiercely until consumed, removing impurities. Keep warm water near the furnace so the fragrance does not dissipate. This method originates from Liu Yan Fengli.
Kou Zongshi said: Jia Xiang effectively controls incense smoke; when used with Chen Xiang (Aquilaria Wood), Tan Xiang (Sandalwood), Long Nao (Borneol), and She Xiang (Musk), the effect is excellent.
[Flavor and Toxicity] Salty, neutral, non-toxic.
[Indications] Fullness and pain in the chest and abdomen, shortness of breath, stops dysentery and strangury (*Tang Ben Cao*). Harmonizes Qi and clears the spirit, treats Chang Feng Zhi (hemorrhoids due to wind-heat) (Li Xun). Sores, scabies, tinea, scalp sores, pruritic sores, onychocryptosis...