气寒。味苦。无毒。主伤寒头痛寒热。瘴气恶毒。烦躁满闷。虚劳喘吸。两脚疼冷
。
豆豉气寒。禀天冬寒之水气。入足太阳寒水膀胱经、手太阳寒水小肠经。味苦无毒。得
地南
方之火味。入手少阴心经、手少阳相火三焦经。气味俱降。阴也。伤寒有五。风寒湿热温。
当其初伤太阳也。太阳经行于头。而本寒标热。故必头痛寒热。豆豉气寒能清。味苦能泄。
所以主之也。瘴气恶毒。致烦躁满闷。热毒郁于胸中。非宣剂无以除之。故用豆豉苦寒。所
以涌之也。虚劳喘吸。火乘肺也。两脚疼冷。火上而不降也。豆豉苦寒足以清火。清上则火
自降。所以皆主之也。
制 方∶
豆豉同葱白。治伤寒初起。同薤白。治血利。
气温。味甘。无毒。主消食活血。健脾燥胃。治赤白痢。下水谷。
红曲气温。禀天春和之木气。入足厥阴肝经。味甘无毒。得地中正之土味。入足太阴脾
经。
气味俱升。阳也。主消食者。饮食入胃散精于肝。肝散之。然后脾消之。红曲入脾肝。气温
达肝。肝疏畅。则脾亦健运也。肝藏血。脾统血。血温则活也。人之水谷入胃。中焦湿热熏
蒸。游溢精气。日化为经。是为营血。红曲以白饭蒸罨成红色。与营血有同气相求之理。能
生血而健脾。脾健则为胃行其津液而胃燥矣。治赤白痢者。以有活血消食之功也。下水谷者
。气温达肝。味甘益脾之力也。
制 方∶
红曲同白术、甘草。治吐逆。同滑石、甘草末。治暑痢。
气性寒。味道苦。没有毒性。主治伤寒引起的头痛、恶寒发热。瘴气导致的恶毒病症。烦躁不安、胸脘痞闷。虚劳引起的喘息短促。双脚疼痛发冷。
豆豉气性寒，禀受天空冬季寒冷的水气，进入足太阳寒水膀胱经和手太阳寒水小肠经。味道苦且无毒，得自大地南方的火味，进入手少阴心经和手少阳相火三焦经。气味都主沉降，属于阴。伤寒有五种类型：风、寒、湿、热、温。当病邪初伤太阳经时，太阳经循行于头部，其本为寒而标为热，所以必然出现头痛和寒热往来。豆豉气寒能够清热，味苦能够泄降，所以能主治这些症状。瘴气恶毒，导致烦躁和胸脘痞闷，这是热毒郁结在胸中，非用宣散涌吐的药剂无法去除，所以使用豆豉的苦寒之性来涌吐邪气。虚劳喘息，是火邪乘袭肺脏所致；双脚疼痛发冷，是火炎上而不能下降所致。豆豉的苦寒足以清火，清除了上部的火热，火自然就会下降，所以都能主治。
制方方法：
豆豉同葱白一起，治疗伤寒初起；同薤白一起，治疗便血痢疾。
气性温。味道甘。没有毒性。主治消化食物、活血。健脾燥胃。治疗赤白痢疾。通利大小便（排出体内的水谷糟粕）。
红曲气性温，禀受天空春季温和的木气，进入足厥阴肝经。味道甘且无毒，得自大地中正的土味，进入足太阴脾经。
气味都主升散，属于阳。主治消食的原因在于：饮食进入胃中，将精微物质散布到肝脏，肝脏疏泄之后，然后由脾脏进行运化消化。红曲进入脾和肝，其温性之气通达肝脏，使肝气疏畅，那么脾脏也能健运。肝藏血，脾统血，血液温暖则运行通畅。人的水谷进入胃中，在中焦湿热熏蒸下，溢出精气，日复一日化为经脉中的营血。红曲是用白米饭蒸煮覆盖后变成红色的，与营血有“同气相求”的道理，能够生血并健脾。脾脏强健就能为胃传输津液，从而使胃得到燥化。治疗赤白痢疾，是因为它具有活血和消食的功效。通利水谷糟粕，是因为其温性之气通达肝脏、甘味补益脾脏的作用力。
Qi is cold. Flavor is bitter. Non-toxic. Primarily treats headache and chills with fever caused by Shanghan (Cold Damage Syndrome). Also treats malignant qi and toxic pathogens causing irritability, chest and epigastric fullness and oppression. Treats consumptive disease with panting and shortness of breath. Treats pain and coldness in both legs.
Douchi (Fermented Soybean) has a cold Qi. It inherits the cold water Qi of winter from heaven, entering the Foot-Taiyang Bladder Channel of Hand-Yangming and the Hand-Taiyang Small Intestine Channel of Hand-Taiyang. Its bitter flavor and non-toxic nature derive from the fire flavor of the southern earth, entering the Hand-Shaoyin Heart Channel of Hand-Shaoyin and the Hand-Shaoyang Sanjiao Channel of Hand-Shaoyang. Both its Qi and flavor are descending, belonging to Yin. Shanghan encompasses five types: wind, cold, dampness, heat, and warmth. When pathogenic factors initially invade the Taiyang channel, since the Taiyang channel traverses the head, and its root is cold while its branch is heat, headache and alternating chills and fever inevitably occur. Douchi’s cold Qi can clear heat, and its bitter flavor can drain downward, thus it primarily treats these conditions. Malignant qi and toxins cause irritability and chest/epigastric fullness; this is heat toxin stagnating in the chest. Without agents that induce dispersion and vomiting, it cannot be eliminated. Therefore, Douchi’s bitter-cold nature is used to induce vomiting (to expel pathogens upward). Consumptive panting is due to fire attacking the Lung. Pain and coldness in the legs result from fire flaming upward without descending. Douchi’s bitter-cold nature is sufficient to clear fire; clearing the upper heat allows the fire to descend naturally, hence it treats all these conditions.
Prescription Methods:
Douchi combined with Congbai (Scallion White) treats early-stage Shanghan. Combined with Xiebai (Allium Macrostemon Bulb), it treats bloody dysentery.
Qi is warm. Flavor is sweet. Non-toxic. Primarily promotes digestion and invigorates blood. Strengthens the Spleen and dries the Stomach. Treats red and white dysentery. Promotes the passage of food and fluids (excretion).
Hongqu (Red Yeast Rice) has a warm Qi. It inherits the mild Wood Qi of spring from heaven, entering the Foot-Jueyin Liver Channel. Its sweet flavor and non-toxic nature derive from the central Earth flavor of the earth, entering the Foot-Taiyin Spleen Channel.
Both its Qi and flavor are ascending, belonging to Yang. The reason it promotes digestion is that when food enters the Stomach, essence is dispersed to the Liver; after the Liver disperses it, the Spleen then transforms and transports it. Hongqu enters the Spleen and Liver; its warm Qi reaches the Liver, making Liver Qi smooth and unobstructed, thereby enabling the Spleen to function vigorously. The Liver stores Blood, and the Spleen controls Blood; when blood is warm, it circulates freely. When human food and fluids enter the Stomach, they are steamed and steamed by damp-heat in the Middle Jiao, overflowing with essence, which daily transforms into Jing (Vessels) as Ying (Nutritive) Blood. Hongqu is made by steaming and covering white rice until it turns red; it shares the principle of "similar energies seeking each other" with Ying Blood, capable of generating Blood and strengthening the Spleen. A strong Spleen transmits fluids for the Stomach, thereby drying the Stomach. It treats red and white dysentery due to its functions of invigorating blood and promoting digestion. It promotes the passage of food and fluids due to the power of its warm Qi reaching the Liver and its sweet flavor benefiting the Spleen.
Prescription Methods:
Hongqu combined with Baizhu (Atractylodes Rhizome) and Gancao (Licorice Root) treats vomiting and reflux. Combined with Huashi (Talcum Powder) and Gancao (Licorice Root) powder, it treats summerheat dysentery.