痰饮者，先生痰而后停饮，积水为病也。人非水谷不能生活，然水气太盛，不能流行，则病亦
丛生。论者谓人身所贵者水也。天一生水，乃至充周流灌，无处不到。一有瘀蓄，即如江河回曲之处，
秽积聚，水道日隘，横流旁溢，必顺其性，因其势而利导之，庶得免乎泛滥，此说是矣。然谓为天一之
水，充周流灌，以至于瘀蓄，则窃以为不然。夫天一之水，精也、血也、津液也，此人身之圣水，惟患
其少，不患其多，安有变为痰饮之理。且停饮之人，往往呕吐，所吐之水，或清或黄，或酸或腐，
动辄盈盆，天一之水，顾若此之贱且多乎！盖
水谷入胃，除散精之外，其势下趋，由小肠而膀胱，乃气化而出，无所为饮也。惟脾有积湿，胃有
蕴热，湿与热交蒸，脾胃中先有顽痰，胶粘不解，然后入胃之水遇痰而停，不能疾趋于下，日积月
累，饮乃由是而成。又况嗜茶太过者，湿伤脾；嗜酒太过者，热伤胃；过嗜生冷者，寒伤脾胃；各各不同。而于是痰饮
、悬饮、溢饮、支饮、留饮、伏饮，遂由浅入深，而酿成痼疾矣。其见症与治法，均列于后。
痰饮者，水从胃出，下走肠间，辘辘有声，胸中微痞，头目作眩，桂术二陈汤主之。
桂术二陈汤（自制）
桂枝（八分） 白术（一钱五分） 广皮（一钱） 半夏（一钱五分） 茯苓（三钱）
枳实（一钱） 泽泻（一钱五分） 牛膝（一钱五分） 车前（二钱） 姜（三片）
此方以苓桂术甘、二陈去甘草，以桂枝开太阳，以白术健脾土，治痰饮之本也。去甘草者，欲其
速，不欲其缓，欲其通、不欲其满也。姜所以佐桂，枳所以佐橘。车前、泽泻、牛膝所以导水气下行
，不嫌其凉者，有姜、桂在焉。祖怡注。
痰饮，是指先产生痰，随后水液停聚，导致积水为患的疾病。人如果没有水谷精微就无法生存，然而如果水气过于旺盛，不能正常流通运行，那么疾病就会丛生。论述者认为人身最宝贵的是水。天一生水，水在体内充盈周遍、流动灌注，无处不到。一旦有瘀滞蓄积，就像江河回旋弯曲的地方，污秽物质积聚，水道日益狭窄，水流横溢旁出，必须顺应水的本性，顺着它的趋势加以引导，这样才能避免泛滥成灾，这种说法是正确的。但是如果说这是“天一”的水，充盈周遍流动灌注，以至于发生瘀滞蓄积，我私下里认为是不对的。所谓天一之水，指的是精、血、津液，这是人身上的圣水，只担心它太少，不担心它太多，怎么会有变成痰饮的道理呢？况且患有停饮病的人，往往会出现呕吐，吐出的水，有的清稀，有的发黄，有的发酸，有的腐臭，动辄装满盆子，“天一”的水难道如此低贱且多吗？大概水谷进入胃中，除了散布精微之外，其势向下趋行，经过小肠到达膀胱，通过气化作用排出体外，这就不会形成饮邪了。只有当脾脏有积湿，胃中有蕴热，湿与热相互蒸腾，脾胃之中先有顽固的痰浊，胶粘难解，然后进入胃中的水遇到痰浊就停聚，不能迅速向下趋行，日积月累，饮邪于是由此形成。更何况嗜好喝茶太过，湿气损伤脾脏；嗜好饮酒太过，热气损伤胃腑；过度嗜食生冷，寒气损伤脾胃；各种情况各不相同。于是痰饮、悬饮、溢饮、支饮、留饮、伏饮，便由浅入深，酿成顽固难愈的疾病了。其症状表现和治疗方法，都列在后面。
痰饮，是水从胃中流出，向下走窜于肠间，辘辘有声，胸中轻微痞塞，头目眩晕，用桂术二陈汤主治。
桂术二陈汤（自制方）
桂枝（八分） 白术（一钱五分） 广皮（一钱） 半夏（一钱五分） 茯苓（三钱）
枳实（一钱） 泽泻（一钱五分） 牛膝（一钱五分） 车前（二钱） 姜（三片）
此方以苓桂术甘汤为基础，合二陈汤去甘草而成。用桂枝开通太阳经气，用白术健脾土，这是治疗痰饮的根本方法。去掉甘草，是希望药力迅速，不希望缓慢；希望通畅，不希望壅满。生姜用来辅助桂枝，枳实用来辅助陈皮。车前子、泽泻、牛膝用来引导水气下行，不嫌弃它们性凉，因为有生姜、桂枝在其中制约。祖怡注。
Tan Yin (Phlegm-Fluid Retention) refers to a pathological condition where phlegm is generated first, followed by the retention of fluids, resulting in water accumulation as the disease. Human life depends on food and drink; however, if the Qi of water becomes excessive and fails to circulate smoothly, diseases will proliferate. Some theorists argue that water is the most precious substance in the human body. According to the theory that "Heaven generates Water," water fills and irrigates the entire body, reaching every corner. Once stagnation and accumulation occur, it is like silt gathering in the bends of a river; the waterways become narrower day by day, and water flows laterally and overflows. One must follow its nature and guide it according to its trend to avoid flooding. This view is correct. However, claiming that this "Water of Heaven" fills and irrigates the body to the point of stagnation is, in my opinion, incorrect. The "Water of Heaven" refers to Essence (Jing), Blood, and Body Fluids (Jin-Ye). These are the sacred waters of the body; we worry only about their deficiency, not their excess. How could they transform into Tan Yin? Moreover, patients with fluid retention often vomit. The vomited fluid may be clear, yellow, sour, or foul-smelling, filling basins at a time. Could the "Water of Heaven" be so cheap and abundant? Generally, when food and drink enter the stomach, apart from distributing refined nutrients, their momentum trends downward, passing through the Small Intestine to the Bladder, where they are excreted via Qi transformation, thus not forming Fluid Retention. Only when the Spleen has accumulated Dampness and the Stomach harbors latent Heat, causing Dampness and Heat to steam each other, creating stubborn Phlegm (Tan) within the Spleen and Stomach that is sticky and difficult to resolve, will the water entering the stomach get trapped upon encountering this Phlegm. Unable to descend rapidly, it accumulates day after day, month after month, thereby forming Fluid Retention (Yin). Furthermore, excessive tea consumption damages the Spleen with Dampness; excessive alcohol consumption damages the Stomach with Heat; excessive intake of cold/raw foods damages the Spleen and Stomach with Cold. Each cause differs. Consequently, Tan Yin (Phlegm-Fluid), Xuan Yin (Hanging Fluid), Yi Yin (Overflowing Fluid), Zhi Yin (Supporting Fluid), Liu Yin (Stagnant Fluid), and Fu Yin (Hidden Fluid) develop from superficial to deep levels,酿成 (brewing) chronic, entrenched diseases. Their symptoms and treatment methods are listed below.
Tan Yin occurs when water flows out from the Stomach and moves downward into the intestines, producing a gurgling sound, accompanied by slight chest fullness/stuffiness and dizziness of the head and eyes. It is treated primarily with Guizhu Erchen Tang (Cinnamon and Atractylodes Two-Chen Decoction).
Guizhu Erchen Tang (Self-made Formula)
Guizhi (Cinnamon Twig, 8 fen) Baizhu (Atractylodis Macrocephalae Rhizoma, 1.5 qian) Guangpi (Citri Reticulatae Pericarpium, 1 qian) Banxia (Pinelliae Rhizoma, 1.5 qian) Fuling (Poria, 3 qian)
Zhishi (Aurantii Fructus Immaturus, 1 qian) Zexie (Alismatis Rhizoma, 1.5 qian) Niuxi (Achyranthis Bidentatae Radix, 1.5 qian) Cheqian (Plantaginis Semen, 2 qian) Jiang (Fresh Ginger, 3 slices)
This formula is based on Linggui Zhugan Tang (Poria, Cinnamon Twig, Atractylodes, and Licorice Decoction) combined with Erchen Tang (Two-Aged Decoction) minus Gancao (Licorice Root). Guizhi opens the Taiyang (Greater Yang) channel; Baizhu strengthens the Spleen Earth. This addresses the root of Tan Yin. Gancao is removed to ensure rapid action rather than slow, and to promote unblocking rather than fullness. Fresh Ginger assists Guizhi; Zhishi assists Guangpi. Cheqian, Zexie, and Niuxia guide the Qi of water downward. Their cool nature is not feared because Fresh Ginger and Guizhi are present to counterbalance them. Note by Zuyi.