（《别录》中品）
【校正】《拾遗》糟笋酒、社酒，今并为一。
【释名】时珍曰∶按∶许氏《说文》云∶酒，就也。所以就人之善恶也。一说∶酒字篆
文，象酒在卣中之状。《饮膳》标题云∶酒之清者曰酿，浊者曰盎；浓曰醇，薄曰 ；重酿
曰酎，一宿曰醴；美曰醑，未榨曰醅；红曰醍，绿曰 ，白曰 。
【集解】恭曰∶酒有秫、黍、粳、糯、粟、曲、蜜、葡萄等色。凡作酒醴须曲，而葡萄、
蜜等酒独不用曲。诸酒醇
藏器曰∶凡好酒欲熟时，皆能候风潮而转，此是合阴阳也。
诜曰∶酒有紫酒、姜酒、桑椹酒、葱豉酒、葡萄酒、蜜酒，及地黄、牛膝、虎骨、牛蒡
、大豆、枸杞、通草、仙灵脾、狗肉汁等，皆可和酿作酒，俱各有方。
宗 曰∶《战国策》云∶帝女仪狄造酒，进之于禹。《说文》云∶少康造酒，即杜康也
。然《本草》已着酒名，《素问》亦有酒浆，则酒自黄帝始，非仪狄矣。古方用酒，有醇酒、
春酒、白酒、清酒、美酒、糟下酒、粳酒、秫黍酒、葡萄酒、地黄酒、蜜酒、有灰酒、新熟
无灰酒、社坛余胙酒。今人所用，有糯酒、煮酒、小豆曲酒、香药曲酒、鹿头酒、羔儿等酒。
江浙、湖南北又以糯粉入众药，和为曲，曰饼子酒。至于官务中，亦有四夷酒，中国不可取
以为法。今医家所用，正宜斟酌。但饮家惟取其味，罔顾入药何如尔，然久之未见不作疾者。
盖此物损益兼行，可不慎欤？汉赐丞相上尊酒，糯为上，稷为中，粟为下。今入药佐使，专
用糯米，以清水白面曲所造为正。古人造曲未见入诸药，所以功力和浓，皆胜余酒。今人又
以造者，盖止是醴，非酒也。《书》云∶若作酒醴，尔惟曲 。酒则用曲，醴则用 ，气
味甚相辽，治疗岂不殊也？
颖曰∶入药用东阳酒最佳，其酒自古擅名。《事林广记》所载酿法，其曲亦用药。今则
绝无，惟用麸面、蓼汁拌造，假其辛辣之力，蓼亦解毒，清香远达，色复金黄，饮之至醉，
不头痛，不口干，不作泻。其水秤之重于他水，邻邑所造俱不然，皆水土之美也。处州金盆
露，水和姜汁造曲，以浮饭造酿，醇美可尚，而色香劣于东阳，以其水不及也。江西麻姑酒，
以泉得名，而曲有群药。金陵瓶酒，曲米无嫌，而水有碱，且用灰，味太甘，多能聚痰。山
东秋露白，色纯味烈。苏州小瓶酒，曲有葱及红豆、川乌之类，饮之头痛口渴。淮南绿豆酒，
曲有绿豆，能解毒，然亦有灰不美。
时珍曰∶东阳酒即金华酒，古兰陵也，李太白诗所谓兰陵美酒郁金香即此，常饮入药俱
良。山西襄陵酒、蓟州薏苡酒皆清烈，但曲中亦有药物。黄酒有灰。秦、蜀有咂嘛酒，用稻
、麦、黍、秫、药曲，小罂封酿而成，以筒吸饮。谷气既杂，酒不清美，并不可入药。
米酒
【气味】苦、甘、辛，大热，有毒。
诜曰∶久饮伤神损寿，软筋骨，动气痢。醉卧当风，则成癜风。醉浴冷水成痛痹。服丹
砂人饮之，头痛吐热。
士良曰∶凡服丹砂、北庭、石亭脂、钟乳、诸 石、生姜，并不可长用酒下，能引石药
气
藏器曰∶凡酒，忌诸甜物。酒浆照人无影，不可饮。祭酒自耗，不可饮。酒合乳饮，令
人气结。同牛肉食，令人生虫。酒后卧黍穣，食猪肉，患大风。
时珍曰∶酒后食芥及辣物，缓人筋骨。酒后饮茶，伤肾脏，腰脚重坠，膀胱冷痛，兼患
痰饮水肿、消渴挛痛之疾。一切毒药，因酒得者难治。又酒得咸而解者，水制火也，酒性上
而咸润下也。又畏枳 、葛花、赤豆花、绿豆粉者
【主治】行药势，杀百邪恶毒瓦斯（《别录》）。通血脉，浓肠胃，润皮肤，散湿气，消忧
发怒，宣言畅意（藏器）。养脾气，扶肝，除风下气（孟诜）。解马肉、桐油毒，丹石发动诸
病，热饮之
糟底酒（三年腊糟下取之） 开胃下食，暖水脏，温肠胃，消宿食，御风寒，杀一切蔬
菜毒（《日华》）。止呕哕，摩风瘙、
老酒（腊月酿造者，可经数十年不坏） 和血养气，
春酒（清明酿造者亦可经久） 常服令人肥白（孟诜）。蠼 尿疮，饮之至醉，须臾虫
出如米也（李绛《兵部手集
社坛余胙酒（《拾遗》） 治小儿语迟，纳口中佳。
又以喷屋四角，辟蚊子（藏器）。饮之治聋。
时珍曰∶按∶《海录碎事》云∶俗传社酒治聋，故李涛有“社翁今日没心情，为寄治聋
酒一瓶”之句。
糟笋节中酒
【气味】咸，平，无毒。
【主治】饮之，主哕气呕逆，或加小儿乳及牛乳同服。又摩 疡风（藏器）。
东阳酒
【气味】甘、辛，无毒。
【主治】用制诸药良。
【发明】弘景曰∶大寒凝海，惟酒不冰，明其性热，独冠群物。
药家多用以行其势，人饮多则体弊神昏，是其有毒故也。《博物志》云∶王肃、张衡、
马均三人，冒雾晨行。一人饮酒，一人饱食，一人空腹。空腹者死，饱食者病，饮酒者健。
此酒势辟恶，胜于作食之效也。
好古曰∶酒能行诸经不止，与附子相同。味之辛者能散，苦者能下，甘者居中而缓。
用为导引，可以通行一身之表，至极高之分。味淡者则利小便而速下也。古人惟以麦造曲酿
黍，已为辛热有毒。今之酝者加以乌头、巴豆、砒霜、姜、桂、锻石、灶灰之类大毒大热之
药，以增其气味。岂不伤冲和，损精神，涸荣卫，竭天癸，而夭夫人寿耶？
震亨曰∶《本草》止言酒热而有毒，不言其湿中发热，近于相火，醉后振寒战栗可见矣
。又性喜升，气必随之，痰郁于上，溺涩于下，恣饮寒凉，其热内郁，肺气大伤。其始也病
浅，或呕吐，或自汗，或疮疥，或鼻 ，或泄利，或心脾痛，尚可散而去之。其久也病深，
或消渴，或内疽，或肺痿，或鼓胀，或失明，或哮喘，或劳瘵，或癫痫，或痔漏，为难名之
病，非具眼未易处也。夫醇酒性大热，饮者适口，不自觉也。理宜冷冻饮料，有三益焉。过于肺，
入于胃，然后微温。肺先得温中之寒，可以补气。次得寒中之温，可以养胃。冷酒行迟，传
化以渐，人不得恣饮也。今则不然，图取快喉舌焉尔。
颖曰∶人知戒早饮，而不知夜饮更甚。既醉既饱，睡而就枕，热拥伤心伤目。夜气收敛
，酒以发之，乱其清明，劳其脾胃，停湿生疮，动火助欲，因而致病者多矣。朱子云∶以醉
为节可也。
机曰∶按∶扁鹊云∶过饮腐肠烂胃，溃髓蒸筋，伤神损寿。昔有客访周 ，出美酒二石。
饮一石二斗，客饮八斗。次明，
时珍曰∶酒，天之美禄也。面曲之酒，少饮则和血行气，壮神御寒，消愁遣兴；痛饮则
伤神耗血，损胃亡精，生痰动火。《邵尧夫诗》云∶美酒饮教微醉后。此得饮酒之妙，所谓
醉中趣、壶中天者也。若夫沉湎无度，醉以为常者，轻则致疾败行，甚则丧邦亡家而陨躯命，
其害可胜言哉？此大禹所以疏仪狄，周公所以着酒诰，为世范戒也。
【附方】旧十，新七。
惊怖卒死∶温酒灌之即醒。
鬼击诸病，卒然着人，如刀刺状，胸胁腹内切痛，不可抑按，或吐血、鼻血、下血，一
名鬼排∶以醇酒吹两鼻内，良。（《肘后》）
马气入疮或马汗、马毛入疮，皆致肿痛烦热，入腹则杀人。多饮醇酒，至醉即愈，妙。
（《
虎伤人疮∶但饮酒，常令大醉，当吐毛出。（《梅师》）。
蛇咬成疮∶暖酒淋洗疮上，日三次。（《广利方》）。
蜘蛛疮毒∶同上方。
毒蜂螫人∶方同上。
咽伤声破∶酒一合，酥一匕，干姜末二匕，和服，日二次。（《十
三十年耳聋∶酒三升，渍牡荆子一升，七日去滓，任性饮之。（《
天行余毒，手足肿痛欲断∶作坑深三尺，烧热灌酒，着屐踞坑上，以衣壅之，勿令泄气。
（《类要方》）。
下部痔疮∶掘地作小坑，烧赤，以酒沃之，纳吴茱萸在内坐之。不
产后血闷∶清酒一升，和生地黄汁煎服。（《梅师》）。
身面疣目，盗酸酒浮，洗而咒之曰∶疣疣，不知羞。酸酒浮，洗你头。急急如律令。咒
七遍，自愈。（《外台》）。
断酒不饮∶酒七升，朱砂半两，瓶浸紧封，安猪圈内，任猪摇动，七日取出，顿饮。又
方∶正月一日酒五升，淋碓头杵下，取饮之。千止。（《千金方》）。
丈夫脚冷不随，不能行者∶用淳酒三斗，水三斗，入瓮中，灰火温之，渍脚至膝。常着
灰火，勿令冷，三日止。（《千金方》）。
海水伤裂，凡人为海水咸物所伤，及风吹裂，痛不可忍∶用蜜半斤，水酒三十斤，防风、
当归、羌活、荆芥各二两。为末。煎汤浴之。一夕即愈。（《使琉球录》）。
【附诸药酒方】
时珍曰∶《本草》及诸书，并有治病酿酒诸方。今辑其简要者，以备参考。药品多者，
不能尽录。
愈疟酒
治诸疟疾，频频温饮之。四月八日，水一石，曲一斤为末，俱 水中。待酢煎之，一石
取七斗。待冷
民要术》）
屠苏酒
陈延之《短剧方》云∶此华佗方也。元旦饮之，辟疫疠一切不正之气。造法∶用赤木
桂心七钱五分，防风一两，菝 五钱，蜀椒、桔梗、大黄五钱七分，乌头二钱五分，赤小豆
十四枚，以三角绛囊盛之，除夜悬井底，元旦取出置酒中，煎数沸。举家东向，从少至长，
次第饮之。药滓还投井中，岁饮此水，一世无病。
时珍曰∶苏KT ，鬼名。此药屠割鬼爽，故名
逡巡酒
补虚益气，去一切风痹湿气。久服益寿耐老，好颜色。
造法∶三月三日收桃花三两三钱，五月五日收马蔺花五两五钱，六月六日收脂麻花六两
六钱，九月九日收黄甘菊花九两九钱，阴干。十二月八日取腊水三斗。待春分，取桃仁四十
九枚好者（去皮尖），白面十斤正，同前花和作曲，纸包四十九日。用时白水一瓶，曲一丸，
面一块，封良久成矣。如淡，再加一丸。
五加皮酒
去一切风湿痿痹，壮筋骨，填精髓。用五加皮洗刮去骨煎汁，和曲、米酿成，饮之。或
切碎袋盛，浸酒煮饮。或加当归、牛膝、地榆诸药。
白杨皮酒
治风毒香港脚，腹中痰癖如石。以白杨皮切片，浸酒起
女贞皮酒
治风虚，补腰膝。女贞皮切片，浸酒煮饮之。
仙灵脾酒
治偏风不遂，强筋坚骨。仙灵脾一斤，袋盛，浸无灰
惠方》）。
薏苡仁酒
去风湿，强筋骨，健脾胃。用绝好薏苡仁粉，同曲、
天门冬酒
润五脏，和血脉。久服除五劳七伤，癫痫恶疾。常令酒气相接，勿令大醉，忌生冷。十
日当出风疹毒瓦斯，三十日乃已，五十日不知风吹也。冬月用天门冬去心煮汁，同曲、米酿成。
初熟微酸，久乃味佳。（《千金》）。
百灵藤酒
治诸风。百灵藤十斤，水一石，煎汁三斗，入糯米三斗，神曲九两，如常酿成。三五日，
更炊一斗糯饭候冷投之，即熟。澄清日饮，以汗出为效。（
白石英酒
治风湿周痹，肢节中痛，及肾虚耳聋。用白石英、磁石（ 醋淬七次）各五两，绢袋盛，
浸酒一升中，五、六日，温饮。酒少更添之。（《圣济总
地黄酒
补虚弱，壮筋骨，通血脉，治腹痛，变白发。用生肥地黄绞汁，同曲、米封密器中。春
夏三七日，秋冬五七日启之，中有绿汁，真精英也，宜先饮之，乃滤汁藏贮。加牛膝汁效更
速，亦有加群药者。
牛膝酒
壮筋骨，治痿痹，补虚损，除久疟。用牛膝煎汁，和曲、米酿酒。或切碎，袋盛浸酒，
煮饮。
当归酒
和血脉，坚筋骨，止诸痛，调经水。当归煎汁，或酿或
菖蒲酒
治三十六风，一十二痹，通血脉，治骨痿，久服耳目聪明。石菖蒲煎汁，或酿或浸，并
如上法。
枸杞酒
补虚弱，益精气，去冷风，壮阳道，止目泪，健腰脚。
用甘州枸杞子煮烂捣汁，和曲、米酿酒。或以子同生地黄袋盛，浸酒煮饮。
人参酒
补中益气，通治诸虚。用人参末，同曲、米酿酒。或袋
薯蓣酒
治诸风眩运，益精髓，壮脾胃。用薯蓣粉，同曲、米酿酒。或同山茱萸、五味子、人参
诸药，浸酒煮饮。
茯苓酒
治头风虚眩，暖腰膝，主五劳七伤。用茯苓粉同曲、
菊花酒
治头风，明耳目，去痿痹，消百病。用甘菊花煎汁，同曲、米酿酒。或加地黄、当归、
枸杞诸药亦佳。
黄精酒
壮筋骨，益精髓，变白发，治百病。用黄精、苍术各四斤，枸杞根、柏叶各五斤，天门
冬三斤，煮汁一石，同曲十斤，糯米一石，如常酿酒饮。
桑椹酒
补五脏，明耳目。治水肿，不下则满，下之则虚，入腹则十无一活。用桑椹捣汁煎过，
同曲、米如常酿酒饮。
术酒
治一切风湿筋骨诸病，驻颜色，耐寒暑。用术三十斤，去皮捣，以东流水三石，渍三十
日，取汁，露一夜，浸曲、米酿成饮。
蜜酒
孙真人曰∶治风疹风癣。用沙蜜一斤，糯饭一升，面曲五两，熟水五升，同入瓶内，封
七日成酒。寻常以蜜入酒代之，亦良。
蓼酒
久服聪明耳目，脾胃健壮。以蓼煎汁，和曲、米酿酒饮。
姜酒
（收录于《名医别录》中品）
【释名】李时珍说：查阅许慎的《说文解字》称：酒，就是“就”。意思是人就着酒来成就善或恶的行为。另一种说法是：酒字的篆书字形，像酒在卣（yǒu，古代盛酒器）中的样子。《饮膳经》标题中说：酒中清澈的叫酿，浑浊的叫盎；浓稠的叫醇，稀薄的叫醨；再次酿造的叫酎，只经过一夜发酵的叫醴；味道美的叫醑，未经过滤的酒渣叫醅；红色的叫醍，绿色的叫绿（此处原文缺字，通常指绿蚁），白色的叫白（此处原文缺字，通常指白酒）。
【集解】苏恭说：酒有秫酒、黍酒、粳酒、糯米酒、粟米酒、曲酒、蜜酒、葡萄酒等多种颜色。凡是制作酒醴都需要用酒曲，但葡萄、蜜等酒唯独不用酒曲。各种酒都醇厚……
孟诜说：凡是要喝好酒，当酒快要成熟时，都能观察风潮的变化来调整，这是符合阴阳之道的。
孟诜说：酒有紫酒、姜酒、桑椹酒、葱豉酒、葡萄酒、蜜酒，以及地黄酒、牛膝酒、虎骨酒、牛蒡酒、大豆酒、枸杞酒、通草酒、仙灵脾酒、狗肉汁酒等，都可以调和酿造成为酒，各自都有配方。
陈藏器说：……
苏颂说：《战国策》记载：帝女仪狄制造了酒，进献给禹帝。《说文解字》记载：少康制造了酒，也就是杜康。然而《本草》已经记载了酒的名字，《素问》中也有酒浆的记载，那么酒从黄帝时期就开始有了，不是从仪狄开始的。古方中使用的酒，有醇酒、春酒、白酒、清酒、美酒、糟下酒、粳酒、秫黍酒、葡萄酒、地黄酒、蜜酒、有灰酒、新熟无灰酒、社坛余胙酒。今人使用的，有糯酒、煮酒、小豆曲酒、香药曲酒、鹿头酒、羔儿酒等。江浙、湖南北地区还用糯米粉加入多种药物，混合制成曲，称为饼子酒。至于官府作坊中，也有四夷酒，中原地区不可效法。现在医家所用，正应当斟酌使用。但是饮酒的人只追求口味，不顾及入药的效果如何，然而时间久了未见不生病的。大概这种物品既有益处也有损害，能不谨慎吗？汉代赏赐丞相的上尊酒，糯米为上等，稷为中等，粟为下等。现在入药作为佐使，专门使用糯米，以清水和白面曲所造的为正统。古人造曲未见加入诸药，所以药力和浓度，都胜过其他酒。今人又用……的方法制造，大概只是醴，不是酒。《尚书》说：如果制作酒醴，你只用曲。酒则用曲，醴则用……，气味相差很远，治疗作用难道不相同吗？
苏颂说：入药用的酒以东阳酒最佳，这种酒自古以来享有盛名。《事林广记》所载的酿造方法，其曲也用药。现在完全没有了，只用麸皮面粉、蓼汁拌和制造，借其辛辣之力，蓼也能解毒，清香远达，颜色金黄，喝到醉也不头痛，不口干，不腹泻。其水称重比其它水重，邻县所造的都不这样，都是水土美好的缘故。处州金盆露，用水和姜汁造曲，用浮饭酿造，醇厚甜美值得推崇，但色香不如东阳酒，因为水质不及。江西麻姑酒，因泉水得名，而曲中有多种药物。金陵瓶酒，曲米没有禁忌，但水有碱性，且用灰，味道太甜，容易聚痰。山东秋露白，颜色纯烈。苏州小瓶酒，曲中有葱及红豆、川乌之类，喝了会头痛口渴。淮南绿豆酒，曲中有绿豆，能解毒，但也有灰，不好。
李时珍说：东阳酒就是金华酒，古代的兰陵酒，李白诗中所说的“兰陵美酒郁金香”指的就是这个，常饮入药都很好。山西襄陵酒、蓟州薏苡酒都清烈，但曲中也有药物。黄酒有灰。秦、蜀地区有咂嘛酒，用稻、麦、黍、秫、药曲，小罐密封酿造而成，用竹筒吸食饮用。谷气混杂，酒不清美，都不能入药。
米酒
【气味】苦、甘、辛，大热，有毒。
孟诜说：长期饮酒损伤精神折损寿命，使筋骨软弱，引发气痢。醉酒后卧于风中，则会形成白癜风。醉后洗冷水澡会形成痛痹。服用丹砂的人饮酒，会头痛吐热。
李士良说：凡是服用丹砂、北庭、石亭脂、钟乳、诸石、生姜的人，都不可以长期用酒送服，能引动石药的毒性。
陈藏器说：凡是酒，忌讳与各种甜食同食。酒浆照人无影，不可饮用。祭祀用的酒自然挥发减少，不可饮用。酒与奶同饮，使人气机郁结。与牛肉同食，使人长虫。酒后睡在黍穰上，吃猪肉，患大麻风病。
李时珍说：酒后吃芥末及辛辣食物，会使人的筋骨松弛。酒后饮茶，损伤肾脏，腰脚沉重坠胀，膀胱冷痛，兼患痰饮水肿、消渴挛痛等疾病。一切毒药，因酒而引发的难治。另外酒得咸味可解，是水制火，酒性上行而咸味下行。另外酒畏枳壳、葛花、赤豆花、绿豆粉。
【主治】运行药势，杀灭百邪恶毒瓦斯（《名医别录》）。通血脉，厚肠胃，润皮肤，散湿气，消忧发怒，宣畅心意（陈藏器）。养脾气，扶肝，除风下气（孟诜）。解马肉、桐油毒，丹石发动诸病，热饮之（有效）。
糟底酒（三年腊月糟下取之） 开胃下食，暖水脏，温肠胃，消宿食，御风寒，杀一切蔬菜毒（《日华子本草》）。止呕哕，摩风瘙、
老酒（腊月酿造者，可经数十年不坏） 和血养气，
春酒（清明酿造者亦可经久） 常服令人肥白（孟诜）。治蠼螋尿疮，饮之至醉，须臾虫出如米也（李绛《兵部手集》）。
社坛余胙酒（《本草拾遗》） 治小儿语迟，纳口中佳。
又以喷屋四角，辟蚊子（陈藏器）。饮之治聋。
李时珍说：按：《海录碎事》记载：俗传社酒治聋，所以李涛有“社翁今日没心情，为寄治聋酒一瓶”的诗句。
糟笋节中酒
【气味】咸，平，无毒。
【主治】饮之，主哕气呕逆，或加小儿乳及牛乳同服。又摩疡风（陈藏器）。
东阳酒
【气味】甘、辛，无毒。
【主治】用制诸药良。
【发明】陶弘景说：大寒凝海，只有酒不结冰，说明其性热，独冠群物。
药家多用以行其势，人饮多则体弊神昏，是其有毒的缘故。《博物志》记载：王肃、张衡、马均三人，冒雾晨行。一人饮酒，一人饱食，一人空腹。空腹者死，饱食者病，饮酒者健。此酒势辟恶，胜于作食之效也。
寇宗奭说：酒能行诸经不止，与附子相同。味辛者能散，味苦者能下，味甘者居中而缓。用作导引，可以通行一身之表，至极高之分。味淡者则利小便而速下也。古人只用麦造曲酿黍，已为辛热有毒。现在的酿酒者加上乌头、巴豆、砒霜、姜、桂、锻石、灶灰之类大毒大热的药，以增加其气味。岂不伤冲和，损精神，涸荣卫，竭天癸，而夭夫人寿耶？
朱震亨说：《本草》只说酒热而有毒，没说其湿中发热，近于相火，醉后振寒战栗可见矣。又性喜升，气必随之，痰郁于上，溺涩于下，恣饮寒凉，其热内郁，肺气大伤。其始也病浅，或呕吐，或自汗，或疮疥，或鼻衄，或泄利，或心脾痛，尚可散而去之。其久也病深，或消渴，或内疽，或肺痿，或鼓胀，或失明，或哮喘，或劳瘵，或癫痫，或痔漏，为难名之病，非具眼未易处也。夫醇酒性大热，饮者适口，不自觉也。理宜冷冻饮料，有三益焉。过于肺，入于胃，然后微温。肺先得温中之寒，可以补气。次得寒中之温，可以养胃。冷酒行迟，传化以渐，人不得恣饮也。今则不然，图取快喉舌焉尔。
苏颂说：人知道戒早饮，而不知夜饮更甚。既醉既饱，睡而就枕，热拥伤心伤目。夜气收敛，酒以发之，乱其清明，劳其脾胃，停湿生疮，动火助欲，因而致病者多矣。朱子云：以醉为节可也。
张机说：按：扁鹊说：过饮腐肠烂胃，溃髓蒸筋，伤神损寿。昔有客访周 ，出美酒二石。饮一石二斗，客饮八斗。次明，
李时珍说：酒，天之美禄也。面曲之酒，少饮则和血行气，壮神御寒，消愁遣兴；痛饮则伤神耗血，损胃亡精，生痰动火。《邵尧夫诗》云：美酒饮教微醉后。此得饮酒之妙，所谓醉中趣、壶中天者也。若夫沉湎无度，醉以为常者，轻则致疾败行，甚则丧邦亡家而陨躯命，其害可胜言哉？此大禹所以疏仪狄，周公所以着酒诰，为世范戒也。
【附方】旧十，新七。
惊怖卒死：温酒灌之即醒。
鬼击诸病，卒然着人，如刀刺状，胸胁腹内切痛，不可抑按，或吐血、鼻血、下血，一名鬼排：以醇酒吹两鼻内，良。（《肘后备急方》）
马气入疮或马汗、马毛入疮，皆致肿痛烦热，入腹则杀人。多饮醇酒，至醉即愈，妙。（《梅师集验方》）
虎伤人疮：但饮酒，常令大醉，当吐毛出。（《梅师集验方》）。
蛇咬成疮：暖酒淋洗疮上，日三次。（《广利方》）。
蜘蛛疮毒：同上方。
毒蜂螫人：方同上。
咽伤声破：酒一合，酥一匕，干姜末二匕，和服，日二次。（《十全大补汤》? 原文此处可能有误，依原文翻译）
三十年耳聋：酒三升，渍牡荆子一升，七日去滓，任性饮之。（《千金方》? 原文出处缺失）
天行余毒，手足肿痛欲断：作坑深三尺，烧热灌酒，着屐踞坑上，以衣壅之，勿令泄气。（《类要方》）。
下部痔疮：掘地作小坑，烧赤，以酒沃之，纳吴茱萸在内坐之。不（完）
产后血闷：清酒一升，和生地黄汁煎服。（《梅师集验方》）。
身面疣目，盗酸酒浮，洗而咒之曰：疣疣，不知羞。酸酒浮，洗你头。急急如律令。咒七遍，自愈。（《外台秘要》）。
断酒不饮：酒七升，朱砂半两，瓶浸紧封，安猪圈内，任猪摇动，七日取出，顿饮。又方：正月一日酒五升，淋碓头杵下，取饮之。千止。（《千金方》）。
丈夫脚冷不随，不能行者：用淳酒三斗，水三斗，入瓮中，灰火温之，渍脚至膝。常着灰火，勿令冷，三日止。（《千金方》）。
海水伤裂，凡人为海水咸物所伤，及风吹裂，痛不可忍：用蜜半斤，水酒三十斤，防风、当归、羌活、荆芥各二两。为末。煎汤浴之。一夕即愈。（《使琉球录》）。
【附诸药酒方】
李时珍说：《本草》及诸书，并有治病酿酒诸方。今辑其简要者，以备参考。药品多者，不能尽录。
愈疟酒
治诸疟疾，频频温饮之。四月八日，水一石，曲一斤为末，俱水中。待酢煎之，一石取七斗。待冷……（《齐民要术》）
屠苏酒
陈延之《短剧方》云：此华佗方也。元旦饮之，辟疫疠一切不正之气。造法：用赤木桂心七钱五分，防风一两，菝葜五钱，蜀椒、桔梗、大黄五钱七分，乌头二钱五分，赤小豆十四枚，以三角绛囊盛之，除夜悬井底，元旦取出置酒中，煎数沸。举家东向，从少至长，次第饮之。药滓还投井中，岁饮此水，一世无病。
李时珍说：苏KT，鬼名。此药屠割鬼爽，故名
逡巡酒
补虚益气，去一切风痹湿气。久服益寿耐老，好颜色。
造法：三月三日收桃花三两三钱，五月五日收马蔺花五两五钱，六月六日收脂麻花六两六钱，九月九日收黄甘菊花九两九钱，阴干。十二月八日取腊水三斗。待春分，取桃仁四十九枚好者（去皮尖），白面十斤正，同前花和作曲，纸包四十九日。用时白水一瓶，曲一丸，面一块，封良久成矣。如淡，再加一丸。
五加皮酒
去一切风湿痿痹，壮筋骨，填精髓。用五加皮洗刮去骨煎汁，和曲、米酿成，饮之。或切碎袋盛，浸酒煮饮。或加当归、牛膝、地榆诸药。
白杨皮酒
治风毒香港脚，腹中痰癖如石。以白杨皮切片，浸酒起……
仙灵脾酒
治偏风不遂，强筋坚骨。仙灵脾一斤，袋盛，浸无灰……（《惠方》）。
天门冬酒
润五脏，和血脉。久服除五劳七伤，癫痫恶疾。常令酒气相接，勿令大醉，忌生冷。十日当出风疹毒瓦斯，三十日乃已，五十日不知风吹也。冬月用天门冬去心煮汁，同曲、米酿成。初熟微酸，久乃味佳。（《千金方》）。
百灵藤酒
治诸风。百灵藤十斤，水一石，煎汁三斗，入糯米三斗，神曲九两，如常酿成。三五日，更炊一斗糯饭候冷投之，即熟。澄清日饮，以汗出为效。（……）
白石英酒
治风湿周痹，肢节中痛，及肾虚耳聋。用白石英、磁石（醋淬七次）各五两，绢袋盛，浸酒一升中，五、六日，温饮。酒少更添之。（《圣济总录》）
地黄酒
补虚弱，壮筋骨，通血脉，治腹痛，变白发。用生肥地黄绞汁，同曲、米封密器中。春夏三七日，秋冬五七日启之，中有绿汁，真精英也，宜先饮之，乃滤汁藏贮。加牛膝汁效更速，亦有加群药者。
牛膝酒
壮筋骨，治痿痹，补虚损，除久疟。用牛膝煎汁，和曲、米酿酒。或切碎，袋盛浸酒，煮饮。
菖蒲酒
治三十六风，一十二痹，通血脉，治骨痿，久服耳目聪明。石菖蒲煎汁，或酿或浸，并如上法。
枸杞酒
补虚弱，益精气，去冷风，壮阳道，止目泪，健腰脚。
用甘州枸杞子煮烂捣汁，和曲、米酿酒。或以子同生地黄袋盛，浸酒煮饮。
薯蓣酒
治诸风眩运，益精髓，壮脾胃。用薯蓣粉，同曲、米酿酒。或同山茱萸、五味子、人参诸药，浸酒煮饮。
菊花酒
治头风，明耳目，去痿痹，消百病。用甘菊花煎汁，同曲、米酿酒。或加地黄、当归、枸杞诸药亦佳。
黄精酒
壮筋骨，益精髓，变白发，治百病。用黄精、苍术各四斤，枸杞根、柏叶各五斤，天门冬三斤，煮汁一石，同曲十斤，糯米一石，如常酿酒饮。
桑椹酒
补五脏，明耳目。治水肿，不下则满，下之则虚，入腹则十无一活。用桑椹捣汁煎过，同曲、米如常酿酒饮。
术酒
治一切风湿筋骨诸病，驻颜色，耐寒暑。用术三十斤，去皮捣，以东流水三石，渍三十日，取汁，露一夜，浸曲、米酿成饮。
(Recorded in the Middle Category of *Bie Lu*)
[Correction] The Zao Sun Jiu (Fermented Bamboo Shoot Wine) and She Jiu (Community Altar Wine) mentioned in *Ben Cao Shi Yi* are now combined into one category.
[Names] Li Shizhen says: According to Xu Shen's *Shuo Wen Jie Zi*, "Jiu" (Wine) means "approaching." It is that which people approach to accomplish good or evil deeds. Another theory states that the seal script character for wine resembles the shape of wine inside a you (an ancient vessel for holding wine). The title of *Yin Shan Jing* states: Clear wine is called Niang, turbid wine is called Ang; thick wine is called Chun, thin wine is called Li; beautiful wine is called Xu, unpressed wine is called Pei; red wine is called Ti, green wine is called Lv, white wine is called Bai.
[Collection of Explanations] Su Gong says: There are wines made from shu millet, yellow millet, japonica rice, glutinous rice, foxtail millet, yeast, honey, grapes, etc., varying in color. Generally, making wine and li (sweet rice wine) requires yeast, but grape and honey wines uniquely do not use yeast. Various wines are mellow...
Meng Shen says: Whenever one desires good wine, when it is about to mature, one can observe the wind and humidity to adjust it; this conforms to the principles of Yin and Yang.
Meng Shen says: There are purple wine, ginger wine, mulberry wine, scallion and fermented soybean wine, grape wine, honey wine, as well as Rehmannia wine, Achyranthes wine, tiger bone wine, Arctium wine, soybean wine, Lycium wine, Tongcao wine, Epimedium wine, dog meat juice wine, etc. All can be blended and brewed into wine, each having its own formula.
Zang Qi says: ...
Song says: *Zhan Guo Ce* records: The daughter of the Emperor, Yidi, created wine and presented it to Yu the Great. *Shuo Wen Jie Zi* records: Shao Kang created wine, who is also Dukang. However, *Ben Cao* already recorded the name of wine, and *Su Wen* also mentions wine and gruel; thus, wine originated from the time of the Yellow Emperor, not from Yidi. Ancient prescriptions used chun wine, spring wine, white wine, clear wine, beautiful wine, dregs-down wine, japonica rice wine, shu and millet wine, grape wine, Rehmannia wine, honey wine, ash-added wine, newly ripe ash-free wine, and community altar leftover sacrifice wine. Modern people use glutinous rice wine, boiled wine, adzuki bean yeast wine, fragrant medicine yeast wine, deer head wine, lamb wine, etc. In Jiangzhe, Hunan, and Hubei, glutinous rice powder is added to various medicines, mixed to form yeast, called Bingzi Jiu. As for official workshops, there are also barbarian wines, which the Central Plains should not emulate. Physicians today should exercise discretion in their use. However, drinkers only seek taste, disregarding whether it is suitable for medicinal use. Yet, over time, illness inevitably arises. This substance has both benefits and harms; can one not be cautious? In the Han Dynasty, the superior wine granted to the Chancellor used glutinous rice as top grade, millet as medium, and foxtail millet as low grade. For medicinal use as an assistant drug, glutinous rice is exclusively used, with those made from clear water and white wheat flour yeast considered orthodox. Ancients did not see herbs added to yeast, so the potency and concentration surpassed other wines. People today make... roughly only li, not wine. *Shu Jing* says: If making wine and li, you only need yeast. Wine uses yeast, li uses..., their flavors and properties are vastly different, how could their therapeutic effects not differ?
Song says: For medicinal use, Dongyang wine is best, renowned since ancient times. *Shi Lin Guang Ji* describes brewing methods where the yeast also contains herbs. Now this is completely absent; only bran flour and polygonum juice are mixed to brew, borrowing their pungent power. Polygonum can also detoxify. It has a distant fresh fragrance, golden color, and drinking until drunk causes no headache, dry mouth, or diarrhea. Its water weighs heavier than others; neighboring counties do not produce like this, all due to the beauty of local water and soil. Chuzhou Jinpen Lu is made with water and ginger juice for yeast, using floating rice for brewing. It is mellow and sweet, worthy of praise, but inferior in color and scent to Dongyang wine due to water quality. Jiangxi Magu Wine is named after its spring, and its yeast contains various herbs. Jinling Bottle Wine has no restrictions on yeast and rice, but the water is alkaline and uses ash, making the taste too sweet, prone to accumulating phlegm. Shandong Qiulu Bai is pure in color and strong in flavor. Suzhou Small Bottle Wine's yeast contains scallions, red beans, Aconitum carmichaelii, etc.; drinking it causes headache and thirst. Huainan Mung Bean Wine's yeast contains mung beans, capable of detoxification, but also contains ash, which is undesirable.
Li Shizhen says: Dongyang wine is Jinhua wine, ancient Lanling wine. The "Lanling Beautiful Wine with Turmeric" in Li Bai's poem refers to this. Regular consumption and medicinal use are both excellent. Shanxi Xiangling Wine and Jiyi Yiyi Wine are both clear and strong, but their yeasts also contain herbs. Huangjiu (Yellow Wine) contains ash. Qin and Shu regions have Zama Wine, made from rice, wheat, millet, shu millet, and medicinal yeast, sealed in small jars for fermentation, and drunk through bamboo tubes. The grain qi is mixed, the wine is not clear and beautiful, and none are suitable for medicinal use.
Rice Wine
[Flavor and Toxicity] Bitter, sweet, acrid, very hot, toxic.
Meng Shen says: Long-term drinking damages spirit and shortens life, softens muscles and bones, and triggers qi dysentery. Sleeping in the wind while drunk leads to vitiligo. Bathing in cold water while drunk leads to painful bi-syndrome. Those taking cinnabar who drink wine will suffer headaches and vomiting heat.
Li Shiliang says: Anyone taking cinnabar, Beitingshi, Tinglizi, Stalactite, various stones, or ginger should not long-term use wine to swallow them, as it can induce the toxicity of mineral drugs.
Zang Qi says: Wine should avoid all sweet substances. Wine that casts no shadow when viewed cannot be drunk. Sacrificial wine that has naturally evaporated cannot be drunk. Drinking wine with milk causes qi stagnation. Eating beef with wine causes parasites. Sleeping on sorghum stalks after drinking and eating pork leads to leprosy.
Li Shizhen says: Eating mustard and spicy foods after drinking relaxes muscles and bones. Drinking tea after wine damages the kidneys, causing heavy and sore waist and legs, cold pain in the bladder, and diseases such as phlegm-fluid retention, edema, Xiao Ke (wasting-thirst), and spasmodic pain. Any poison caused by wine is difficult to treat. Also, salt can resolve wine's effects because water controls fire; wine nature ascends while salt moistens downward. Wine is opposed to Aurantii Fructus, Puerariae Radix, Phaseoli Semen flower, and Mung Bean Powder.
[Indications] Promotes the action of drugs, kills hundred evils and malignant vapors (*Bie Lu*). Unblocks blood vessels, thickens stomach and intestines, moistens skin, disperses dampness, relieves sorrow and anger, promotes speech and mood (*Zang Qi*). Nourishes spleen qi, supports liver, dispels wind and directs qi downward (*Meng Shen*). Resolves horse meat and tung oil toxicity, and various diseases triggered by cinnabar/minerals; drink hot (*effective*).
Dregs Bottom Wine (taken from three-year-old lunar December dregs) Opens appetite, aids digestion, warms the Water Organ (Kidney/Bladder), warms stomach and intestines, resolves retained food, defends against wind-cold, kills toxins from all vegetables (*Ri Hua*). Stops hiccups and retching, treats wind rashes...
Aged Wine (brewed in lunar December, can last decades without spoiling) Harmonizes blood and nourishes qi,
Spring Wine (brewed at Qingming Festival, also lasts long) Regular consumption makes one fat and fair-skinned (*Meng Shen*). Treats Qu Sou urine sores; drink until drunk, worms will emerge like rice grains shortly after (*Li Jiang, Bingbu Shouji*).
Community Altar Leftover Sacrifice Wine (*Ben Cao Shi Yi*) Treats delayed speech in children; placing it in the mouth is good.
Also spray the four corners of the house to repel mosquitoes (*Zang Qi*). Drink to treat deafness.
Li Shizhen says: According to *Hailui Suishi*, folklore holds that She Jiu treats deafness, hence Li Tao wrote the line: "The Community Elder has no mood today, sending a bottle of deafness-treating wine."
Fermented Bamboo Shoot Node Wine
[Flavor and Toxicity] Salty, neutral, non-toxic.
[Indications] Drinking it treats hiccups and vomiting, or take with infant milk and cow milk. Also apply externally to treat ulcerative wind rashes (*Zang Qi*).
Dongyang Wine
[Flavor and Toxicity] Sweet, acrid, non-toxic.
[Indications] Excellent for preparing various medicinal decoctions.
[Elucidation] Tao Hongjing says: When the sea freezes solid in severe cold, only wine does not freeze, proving its hot nature, surpassing all other substances.
Medicinal practitioners often use it to promote the movement of drugs. Drinking too much causes physical debility and mental confusion, which is due to its toxicity. *Bowuzhi* records: Wang Su, Zhang Heng, and Ma Jun traveled in the morning fog. One drank wine, one ate a full meal, one fasted. The fasting one died, the full-eater fell ill, the wine-drinker remained healthy. This shows wine's power to ward off evil, surpassing the effect of food.
Kou Zongshi says: Wine can circulate through all meridians without stopping, similar to Aconitum lateralitae preparata. Acrid flavors disperse, bitter flavors descend, sweet flavors stay central and moderate. Used as a guide, it can circulate through the exterior of the whole body to the highest points. Light-flavored wine promotes urination and descends quickly. Ancients only used wheat yeast to brew millet, which was already acrid, hot, and toxic. Modern brewers add Aconitum, Croton, arsenic, ginger, cinnamon, calcined stone, and stove ash—substances of great toxicity and heat—to enhance flavor. Does this not damage harmony, exhaust spirit, deplete Ying and Wei, drain Tian Gui, and shorten human lifespan?
Zhu Zhenheng says: *Ben Cao* only states wine is hot and toxic, not mentioning damp-heat accumulation resembling Ministerial Fire, which is evident from chills and trembling after drunkenness. Its nature likes to ascend, so qi follows. Phlegm stagnates above, urination becomes difficult below. Indulging in cold drinks causes internal heat stagnation and severe lung qi damage. Initially, the disease is shallow: vomiting, spontaneous sweating, sores, nosebleeds, diarrhea, heart-spleen pain; these can still be dispersed and expelled. Later, the disease is deep: wasting-thirst, internal abscesses, lung flaccidity, abdominal distension, blindness, asthma, consumptive disease, epilepsy, hemorrhoids/fistulas—difficult-to-name diseases that are hard to treat without keen insight. Pure wine is very hot; drinkers find it palatable and unaware. Ideally, it should be drunk chilled, offering three benefits. Passing through the lungs into the stomach, it becomes slightly warm. The lungs first receive cold within warmth, aiding qi tonification. Then they receive warmth within cold, nourishing the stomach. Cold wine moves slowly, transforming gradually, preventing excessive drinking. Now people do not do this, seeking only throat pleasure.
Song says: People know to avoid morning drinking, but night drinking is worse. Drunk and full, sleeping on pillows traps heat, damaging heart and eyes. Night qi converges, wine releases it, disrupting clarity, laboring spleen and stomach, retaining dampness causing sores, stirring fire assisting desire, leading to many illnesses. Zhu Xi said: Moderating with drunkenness is acceptable.
Zhang Ji says: According to Bian Que: Overdrinking rots intestines and stomach, dissolves marrow and steams sinews, damages spirit and shortens life. Once a guest visited Zhou, producing two dan of fine wine. He drank one dan two dou, the guest drank eight dou. Next morning...
Li Shizhen says: Wine is heaven's beautiful bounty. Wheat-yeast wine, in small amounts, harmonizes blood, moves qi, strengthens spirit, defends against cold, relieves sorrow and stimulates interest; excessive drinking damages spirit, consumes blood, injures stomach, loses essence, generates phlegm and stirs fire. *Shao Yaofu's Poem* says: "Drink beautiful wine until slightly drunk." This captures the wonder of drinking, the joy of drunkenness, the world within the pot. However, those who indulge without limit and make drunkenness a habit, lightly cause illness and ruin conduct, severely lose state, family, and life; their harms are countless. This is why Yu the Great distanced himself from Yidi, and the Duke of Zhou wrote the *Jiu Gao* (Admonition on Wine), setting examples and warnings for the world.
[Attached Prescriptions] Ten old, seven new.
Sudden fright and death: Pour warm wine to wake immediately.
Gui Ji diseases, suddenly striking people like knife stabs, severe pain in chest, ribs, and abdomen, unbearable pressure, or vomiting blood, nosebleeds, lower bleeding, also called Gui Pai: Blow pure wine into both nostrils, effective. (*Zhou Hou Bei Ji Fang*)
Horse qi entering wounds, or horse sweat/hair entering wounds, causing swelling, pain, irritability, and heat; if entering the abdomen, it kills. Drink much pure wine until drunk, then recover, wonderful. (*Mei Shi Ji Yan Fang*)
Tiger bite wounds: Just drink wine, always get very drunk, hair should be vomited out. (*Mei Shi*)
Snake bite sores: Wash sores with warm wine, three times daily. (*Guang Li Fang*)
Spider venom: Same as above.
Poisonous bee stings: Same as above.
Throat injury and voice loss: One he of wine, one spoon of butter, two spoons of dried ginger powder, mix and take, twice daily. (*Shi Quan...* [Text incomplete])
Thirty-year deafness: Three sheng of wine, soak one sheng of Vitex fruit for seven days, remove dregs, drink as desired. (*Qian Jin Fang* [Source missing])
Residual toxins from epidemic fevers, hands and feet swollen and painful as if breaking: Dig a pit three chi deep, heat it, pour wine in, wear clogs, squat over the pit, cover with clothes to prevent gas leakage. (*Lei Yao Fang*)
Lower body hemorrhoids: Dig a small pit, heat until red, pour wine in, add Evodia fruit, sit in it. Not [complete]
Postpartum blood stagnation: One sheng of clear wine, boil with fresh Rehmannia juice and take. (*Mei Shi*)
Warts on body and face: Use sour wine float, wash and chant: "Warts, warts, know no shame. Sour wine float, wash your head. Quickly as law commands." Chant seven times, self-heals. (*Wai Tai Mi Yao*)
Quitting alcohol: Seven sheng of wine, half liang of Cinnabar, steep in bottle tightly sealed, place in pigsty, let pig shake for seven days, take out and drink at once. Another method: On the first day of the first lunar month, five sheng of wine, pour under the pestle of a mortar, take and drink. Stop thousand cases. (*Qian Jin Fang*)
Husband's cold feet with paralysis, unable to walk: Use three dou of pure wine, three dou of water, put in urn, warm with ash fire, soak feet to knees. Keep ash fire warm, do not let cool, stop in three days. (*Qian Jin Fang*)
Sea water injuries: Anyone injured by seawater/salty substances or wind-blown cracks, unbearable pain: Use half jin of honey, thirty jin of water-wine mixture, Fangfeng, Danggui, Qianghuo, Jingjie, two liang each. Powderize. Decoct soup for bathing. Heal in one night. (*Shi Liuqiu Lu*)
[Attached Medicinal Wine Formulas]
Li Shizhen says: *Ben Cao* and various books have formulas for brewing wines to treat diseases. I have compiled the concise ones for reference. Formulas with many ingredients cannot be fully recorded.
Yu Nie Jiu (Malaria-Curing Wine)
Treats various malaria, frequently drink warm. On the 8th day of the 4th lunar month, one dan of water, one jin of yeast powder, mix in water. Wait for vinegar to cook, reduce one dan to seven dou. Wait for cool... (*Qi Min Yao Shu*)
Tusu Jiu
Chen Yanzhi's *Duan Ju Fang* says: This is Hua Tuo's formula. Drink on New Year's Day to ward off epidemics and all abnormal qi. Preparation: Use Chi Mu, Guixin 7 qian 5 fen, Fangfeng 1 liang, Baqia 5 qian, Shujiao, Jiegeng, Dahuang 5 qian 7 fen, Wutou 2 qian 5 fen, Chi Xiaodou 14 pieces. Place in a triangular crimson bag, hang at the bottom of a well on New Year's Eve. Take out on New Year's Day, place in wine, boil a few times. Family faces east, drink from youngest to oldest in order. Throw medicinal dregs back into the well. Drink this water yearly, free from illness for a lifetime.
Li Shizhen says: Su KT is a ghost's name. This medicine slaughters ghosts' spirits, hence the name.
Qun Xun Jiu
Tonifies deficiency and boosts qi, removes all wind-bi-dampness. Long-term use extends life, delays aging, improves complexion.
Preparation: Collect 3 qian 3 fen of peach blossoms on March 3rd, 5 liang 5 qian of Iris ensata flowers on May 5th, 6 liang 6 qian of Sesamum indicum flowers on June 6th, 9 liang 9 qian of Chrysanthemum morifolium on September 9th, shade dry. On December 8th, take three dou of winter water. At Spring Equinox, take 49 good Tao Ren (remove skin and tips), 10 jin of white flour, mix with previous flowers to make yeast, wrap in paper for 49 days. To use, one bottle of clear water, one pill of yeast, a piece of dough, seal for a long time until ready. If weak, add another pill.
Wujia Pi Jiu (Five-Acanthopanax Bark Wine)
Removes all wind-dampness, atrophy, and bi-syndrome, strengthens muscles and bones, fills essence and marrow. Wash and scrape Wujia Pi, remove bone, decoct juice, mix with yeast and rice to brew, drink. Or chop finely, place in bag, steep in wine, boil and drink. Or add Danggui, Niuxi, Diyuyu, etc.
Baiyang Pi Jiu (White Poplar Bark Wine)
Treats wind-toxic Hongjiao (gout), phlegm-stasis in abdomen like stone. Slice Baiyang Pi, steep in wine...
Nvzhen Pi Jiu (Privet Bark Wine)
Treats wind-deficiency, tonifies waist and knees. Slice Nvzhen Pi, steep in wine, boil and drink.
Xianlingpi Jiu (Epimedium Wine)
Treats hemiplegia, strengthens tendons and bones. One jin of Xianlingpi, place in bag, steep in ash-free... (*Hui Fang*).
Yiyiren Jiu (Coix Seed Wine)
Removes wind-dampness, strengthens bones and muscles, strengthens spleen and stomach. Use excellent Coix seed powder, mix with yeast...
Tianmendong Jiu (Asparagus Fern Wine)
Moistens five zang organs, harmonizes blood vessels. Long-term use removes five labors and seven injuries, epilepsy, and bad diseases. Keep wine qi continuous, do not get drunk, avoid raw/cold. After ten days, wind-rash toxins should exit; after thirty days, it ends; after fifty days, immune to wind blow. In winter, use Tianmendong, remove heart, decoct juice, mix with yeast and rice to brew. Initially slightly sour, later tastes good. (*Qian Jin Fang*)
Bailing Teng Jiu (Bailing Vine Wine)
Treats all winds. Ten jin of Bailing Teng, one dan of water, decoct to three dou, add three dou of glutinous rice, nine liang of Shenqu, brew normally. After three to five days, steam another dou of glutinous rice, wait for cool, add it, then it ripens. Clarify and drink daily, effectiveness indicated by sweating. (...)
Baishiying Jiu (White Quartz Wine)
Treats wind-dampness generalized bi, joint pain, and kidney-deficiency deafness. Use Baishiy ing and Cishi (quenched in vinegar seven times), five liang each, place in silk bag, steep in one sheng of wine for five to six days, drink warm. Add more wine if less. (*Shengji Zonglu*)
Dihuang Jiu (Rehmannia Wine)
Tonifies deficiency, strengthens bones and muscles, unblocks blood vessels, treats abdominal pain, turns white hair black. Squeeze juice from fresh fat Rehmannia, mix with yeast and rice in sealed vessel. Open after 3x7 days in spring/summer, 5x7 days in autumn/winter. Green juice inside is true essence, drink first, then filter and store. Adding Niuxi juice speeds effect; some add various herbs.
Niuxi Jiu (Achyranthes Wine)
Strengthens bones and muscles, treats atrophy and bi, tonifies deficiency, removes chronic malaria. Decoct Niuxi juice, mix with yeast and rice to brew. Or chop finely, place in bag, steep in wine, boil and drink.
Danggui Jiu (Angelica Wine)
Harmonizes blood vessels, strengthens bones and muscles, stops all pains, regulates menstruation. Decoct Danggui juice, or brew or...
Changpu Jiu (Acorus Wine)
Treats thirty-six winds, twelve bies, unblocks blood vessels, treats bone flaccidity, long-term use brightens ears and eyes. Decoct Shichangpu juice, or brew or steep, same as above.
Gouqi Jiu (Lycium Wine)
Tonifies deficiency, benefits essence and qi, removes cold wind, strengthens yang, stops tearing, strengthens waist and legs.
Boil Gansu Goji berries until soft, mash to juice, mix with yeast and rice to brew. Or place berries with fresh Rehmannia in bag, steep in wine, boil and drink.
Renshen Jiu (Ginseng Wine)
Tonifies middle and boosts qi, treats all deficiencies. Use Ginseng powder, mix with yeast and rice to brew. Or bag...
Shanyao Jiu (Dioscorea Wine)
Treats all wind vertigo, benefits essence and marrow, strengthens spleen and stomach. Use Dioscorea powder, mix with yeast and rice to brew. Or with Cornus, Wuweizi, Renshen, etc., steep in wine, boil and drink.
Fuling Jiu (Poria Wine)
Treats head wind and deficiency vertigo, warms waist and knees, main five labors and seven injuries. Use Poria powder with yeast...
Juhua Jiu (Chrysanthemum Wine)
Treats head wind, brightens ears and eyes, removes atrophy and bi, eliminates hundred diseases. Decoct Ganjuhua juice, mix with yeast and rice to brew. Or add Dihuang, Danggui, Gouqi, etc., also good.
Huangjing Jiu (Polygonatum Wine)
Strengthens bones and muscles, benefits essence and marrow, turns white hair black, treats hundred diseases. Use four jin Huangjing and Cangzhu, five jin Gouqigen and Baye, three jin Tianmendong, decoct one sheng of juice, mix with ten jin yeast, one sheng glutinous rice, brew normally and drink.
Sangshen Jiu (Mulberry Wine)
Tonifies five zang organs, brightens ears and eyes. Treats edema; if not drained, fullness results; if drained, deficiency results; entering abdomen, ten out of ten die. Mash Sangshen juice, boil, mix with yeast and rice, brew normally and drink.
Zhu Jiu (Atractylodes Wine)
Treats all wind-dampness and bone-muscle diseases, preserves complexion, withstands cold and heat. Use thirty jin Zhu, peel and pound, soak in three sheng of flowing east water for thirty days, take juice, expose overnight, steep yeast and rice, brew and drink.
Mi Jiu (Honey Wine)
Sun Simiao says: Treats wind-rash and tinea. Use one jin sand honey, one sheng glutinous rice, five liang flour yeast, five sheng cooked water, mix in bottle, seal for seven days to become wine. Usually substituting honey for wine is also good.
Liao Jiu (Polygonum Wine)
Long-term use brightens ears and eyes, strengthens spleen and stomach. Decoct Liao juice, mix with yeast and rice to brew and drink.
Jiang Jiu (Ginger Wine)