\r泥鳅\pc118.bmp\r，味甘、淡，性平。煮食，主治五劳、五热，小儿脾胃虚弱，久
服可以健胃补脾，令人白胖。治诸疮百癣，通血脉而大补阴分。
──务本卷一上
\r花鱼\pc119.bmp\r，味甘，性平。无毒。主治补肾添精、养肺，止咳嗽。食之，令
人肌肤细腻而解诸疮，最效。烧灰服之，治疟疾冷症。
──务本卷一下
\r鳝鱼\pc120.bmp\r，味辛。治五劳七伤，添精益髓，壮筋骨。久服令人肥胖，肌肤
白嫩。但食后勿饮冷水，饮则解矣。然又能燥血。
──务本卷一下
鳝鱼，气味甘，性热。有小毒。滇有二种∶黄者良，赤者有毒。多服令人生火。夏日多
食发暑，感温疫之症。故火鳝不多入药作羹。
其性大补气血，舒筋壮骨，久服肥胖。
──模板卷七
\r乌鱼\pc121.bmp\r，味甘，性平。无毒。主治补中调元。大补气血。治妇人干血劳
症， 为末服之。又煮茴香食，治下元虚损。
七星鱼即黑鱼，按《本草》谓之鳢鱼，又谓之乌啄，然生长滇土，谓之黑鱼。不若即谓
之黑鱼，使人闻而即知也，何必易名七星鱼。
──务本卷一下
\r鸭\pc122.bmp\r，味甘，性大寒。无毒。治风寒、水肿、气肿，解丹毒，止热痢。
头，能消顶上秃疮。脑，能敷一切疮毒。同猪肉煮食，补气。同羊肉煮食，主散气，而发疮。
老鸭同猪蹄煮食，补气而肥体，健中。忌同牛肉煮食，若食者，冷骨而散血。同鸡煮食，
治血晕头痛。
──务本卷一下
泥鳅，味道甘甜、淡平，性质平和。煮熟食用，主要治疗五劳（五种过度劳累导致的虚损）、五热（五种内热证候），以及小儿脾胃虚弱。长期服用可以健胃补脾，使人皮肤白皙丰满。治疗各种疮疡和癣疾，疏通血脉并大补阴分。
──务本卷一上
花鱼，味道甘甜，性质平和。无毒。主要治疗补肾填精、养肺，止住咳嗽。食用它，能让人肌肤细腻并解除各种疮毒，效果极佳。烧成灰后服用，治疗疟疾的冷症。
──务本卷一下
鳝鱼，味道辛辣。治疗五劳七伤（泛指多种慢性虚损性疾病），添精益髓，强壮筋骨。长期服用使人肥胖，肌肤白嫩。但进食后不要喝冷水，喝了就会使药效消散或产生不良反应。然而鳝鱼又能燥血。
──务本卷一下
鳝鱼，气味甘，性质热。有小毒。云南有两种：黄色的品质好，红色的有毒。多吃会让人体内生火。夏天多吃容易引发暑病，感染温疫类病症。所以黄鳝不常入药做羹汤。
其性大补气血，舒筋壮骨，长期服用使人肥胖。
──模板卷七
乌鱼，味道甘甜，性质平和。无毒。主要治疗补中气、调元气。大补气血。治疗妇人干血劳症（因瘀血阻滞导致的虚劳病），研成末服用。又与茴香一起煮食，治疗下元虚损（肾阳不足等下部虚寒证）。
七星鱼即黑鱼，按照《本草》称为鳢鱼，又称乌啄，但在滇地生长，称为黑鱼。不如直接称之为黑鱼，让人一听就知道是什么，何必改名为七星鱼呢。
──务本卷一下
鸭，味道甘甜，性质大寒。无毒。治疗风寒、水肿、气肿，解丹毒，止热痢。
鸭头，能消除头顶部的秃疮。鸭脑，能敷治一切疮毒。与猪肉一起煮食，补气。与羊肉一起煮食，主散气，且易诱发疮疡。
老鸭与猪蹄一起煮食，补气且使身体丰满，健运中焦。忌与牛肉一起煮食，如果同食，会导致骨骼寒冷而耗散血液。与鸡一起煮食，治疗血晕头痛。
──务本卷一下
Loach, with a sweet and bland taste, is of neutral nature. When boiled and eaten, it mainly treats five labors (deficiency syndromes caused by five types of overexertion), five heats (five types of internal heat syndromes), and weak spleen and stomach in children. Long-term consumption can strengthen the stomach and tonify the spleen, making the skin fair and plump. It treats various sores and tinea, unblocks blood vessels, and greatly tonifies the Yin aspect.
──Wuben Volume 1 Upper
Flower fish, with a sweet taste, is of neutral nature. Non-toxic. It mainly treats kidney tonification and essence replenishment, nourishes the lungs, and stops coughing. Eating it makes the skin delicate and resolves various sores, with excellent efficacy. Taken as ash after burning, it treats cold-type malaria.
──Wuben Volume 1 Lower
Eel, with a pungent taste. It treats five labors and seven injuries (a general term for various chronic deficiency syndromes), replenishes essence and marrow, and strengthens sinews and bones. Long-term consumption leads to obesity and fair, tender skin. However, one should not drink cold water after eating it, as doing so will dissipate its effects or cause adverse reactions. Nevertheless, eel can also dry blood.
──Wuben Volume 1 Lower
Eel, with a sweet odor and hot nature. Slightly toxic. There are two types in Yunnan: the yellow ones are superior, while the red ones are toxic. Excessive consumption causes internal fire. Eating too much in summer may trigger summerheat diseases or warm epidemic syndromes. Therefore, yellow eels are rarely used in medicinal soups.
Its nature greatly tonifies Qi and Blood, relaxes sinews, strengthens bones, and leads to obesity with long-term use.
──Template Volume 7
Black carp, with a sweet taste, is of neutral nature. Non-toxic. It mainly treats tonifying the middle Jiao and regulating Yuan Qi. It greatly tonifies Qi and Blood. It treats dry-blood labor syndrome in women (deficiency syndrome due to blood stasis); taken as powder. Also, when boiled with fennel and eaten, it treats deficiency and damage of the lower origin (lower jiao deficiency-cold syndromes such as Kidney Yang deficiency).
Seven-star fish is the black carp. According to "Bencao" (Materia Medica), it is called Li fish, also known as Wu Zhuo. Since it grows in the Dian region, it is called black carp. It is better to simply call it black carp so that people know what it is upon hearing the name; why change the name to Seven-star fish?
──Wuben Volume 1 Lower
Duck, with a sweet taste, is of great cold nature. Non-toxic. It treats wind-cold, edema, Qi distension, resolves erysipelas toxin, and stops dysentery with heat.
The head can eliminate bald sores on the top of the head. The brain can be applied to treat all kinds of sores and toxins. Boiled with pork, it tonifies Qi. Boiled with mutton, it disperses Qi but may induce sores.
Old duck boiled with pig trotters tonifies Qi, makes the body plump, and strengthens the Middle Jiao. It is contraindicated to boil with beef; if consumed together, it causes cold bones and dissipates Blood. Boiled with chicken, it treats syncope due to blood loss and headache.
──Wuben Volume 1 Lower