淡、甘，寒。
图经曰∶竹处处有之，其类甚多，而入药惟用 竹、淡竹、苦竹三种，人多不能尽别，
按竹
甘竹似篁而茂，即
二种，一出江西闽中，本极粗大，笋味
味，俗呼甜苦笋是也。今南人入药烧沥惟用淡竹一品，肉
陈廷采曰。淡竹叶，竹类颇多，难指何是，惟尝笋味，淡者为然， 竹、雷竹、水
竹、味淡
药。东坡苏公曰淡竹者对苦竹为
草中一种茎如铁线而长，叶小如竹。一种茎青而短，叶大如竹。一种开花青翠，叶如竹，
俱
庶不失
甘，微寒。
取竹沥法∶以竹截长二尺，劈开，以砖两片对立，架竹干上，以炭火炙之，其沥自出，
以器承取用。一法用净HT 一只将淡竹锯成段，劈碎水浸一时，看HT 大小，装满HT
口，用竹拦住，打一土坑，下放一钵，头以HT 倒着，口向钵头，以黄泥糊HT 钵，合缝
处及HT 周遭与底候干，外以 糠堆放HT 周遭与底，用火燃着糠，听渐烧完遍，火气逼
HT内，竹沥自滴钵头内，多而
甘，寒。生南海镛竹中，此竹极大，又名天竹，其内有黄，可以疗病，今诸竹内往
之，亦可代用。
吴僧赞宁笋谱云∶镛竹笋出广州，此本竹绝大，内空容得三升许米，交广以来，人将此
作升
蓼，言天蓼如云雀
说竹黄是南海边，竹内尘沙加于竹凝结
沈存中梦溪补笔谈云∶岭南山中有大竹，有水甚清澈，溪涧中水皆有毒，惟此水无毒，
土人
皆不可饮，唯剖竹
乃知至冬则凝结，不复成水，
多于火后采拾，以供药品，不若生
李中立曰∶竹黄形块大小散碎不同，体轻有黑白牙色之异，味甘，牙色者善，白者次，
黑者下
竹黄有从清来者恐是非真耳。又肆中采竹蓐，以假充非是，竹黄即竹内所生如黄土着竹
《本草图经》记载：竹子到处都有，种类很多，但入药只用淡竹、苦竹和甜竹（即甘竹）这三种。人们往往不能完全分辨清楚。根据考证，甜竹形状像篁竹且茂盛，就是上述两种之一；另一种出自江西和福建地区，原本非常粗大，笋的味道甘甜，俗称“甜苦笋”。现在南方人入药烧制竹沥时，只使用淡竹这一种，取其肉质部分入药。
陈廷采说：淡竹叶属于竹类，品种繁多，难以指明具体是哪一种，只有品尝笋的味道，味道淡的才是正确的。雷竹、水竹等，味道都淡，可以入药。苏东坡先生说，所谓淡竹，是相对于苦竹而言的。
还有一种草，茎像铁线一样细长，叶子小如竹叶；还有一种茎青色而短，叶子大如竹叶；还有一种开花时青翠，叶子像竹叶，都不失为佳品。
获取竹沥的方法：将竹子截成两尺长，劈开，用两片砖对立架起竹干，用炭火烘烤它，竹沥就会自然流出，用容器承接备用。另一种方法是用一只干净的陶瓮，将淡竹锯成段，劈碎后用水浸泡一个时辰，根据陶瓮的大小，装满陶瓮口，用竹子拦住，挖一个土坑，下方放一个钵，将陶瓮倒置在坑上，口对着钵，用黄泥涂抹陶瓮与钵之间的缝隙以及陶瓮周围和底部，待其干燥后，在外面用谷糠堆放于陶瓮周围和底部，点火燃烧谷糠，听任其逐渐烧完，火气逼迫陶瓮内部，竹沥就会滴入钵中，量多而...
味甘，寒。产于南海镛竹中，这种竹子极大，又名天竹，其内有黄色物质，可以用来治病，现在其他竹子内的类似物也可以代替使用。
吴国僧人赞宁在《笋谱》中说：镛竹笋出产于广州，这种竹子极其巨大，内部空心能容纳三升左右的米。自交州、广州一带以来，人们将此作为升斗（量器）。关于竹黄的传说，有人说像云雀... 说竹黄是南海边，竹内尘沙加上竹液凝结而成。
沈存中在《梦溪补笔谈》中说：岭南的山中有大竹，里面的水非常清澈，溪涧中的水都有毒，只有这水无毒，当地人... 都不可饮用，只有剖开竹子... 才知道到了冬天就会凝结，不再成为水，多于火烤之后采集拾取，以供药品之用，不如生长在...
李中立说：竹黄的形状块大小散碎各不相同，体质轻，有黑白牙色的差异，味道甘甜，牙色者好，白色者次之，黑色者最差。从清源来的竹黄恐怕不是真的。另外市场上采集竹褥（竹内粉末），以假充真也不是。竹黄即竹内所生，如同黄土附着在竹...
Taste: Bland, Sweet. Nature: Cold.
*Bencao Tujing* (Illustrated Materia Medica) states: Bamboo grows everywhere and has many varieties, but only three types are used in medicine: Danzhu (Bambusa emeiensis), Kuzhu (Phyllostachys nigra), and Ganzhu (Sweet Bamboo). People often cannot distinguish them completely. According to records, Ganzhu resembles Huang bamboo and is lush; it is one of the two types mentioned above. Another type originates from Jiangxi and Fujian regions, originally being very thick and large, with sweet-tasting shoots, commonly known as "sweet bitter shoots." Currently, people in the south use only Danzhu for burning to extract Zhu Li (Bamboo Sap) for medicinal purposes, utilizing its fleshy part.
Chen Tingcai stated: There are many varieties of Danyezhu (Leaf of Bambusa emeiensis), making it difficult to specify exactly which one is correct. One must taste the shoot; only those with a bland taste are suitable. Leizhu (Thunder Bamboo), Shuizhu (Water Bamboo), etc., all have a bland taste and can be used medicinally. Su Dongpo said that Danzhu is named so in contrast to Kuzhu.
There is also a herbaceous plant with stems like iron wires, long and slender, with leaves small like bamboo leaves; another variety has green, short stems and large leaves like bamboo leaves; yet another blooms with verdant flowers and leaves resembling bamboo leaves. All these are considered excellent.
Taste: Sweet. Nature: Slightly Cold. When using, scrape off the green skin and use the second layer.
Taste: Sweet. Nature: Slightly Cold.
Method for obtaining Zhu Li (Bamboo Sap): Cut bamboo into sections two chi long, split them open, place two bricks opposite each other to support the bamboo stalks, and roast them over charcoal fire. The sap will naturally exude and should be collected in a vessel for use. Another method involves using a clean ceramic urn. Saw Danzhu into segments, crush them, and soak in water for one shichen (two hours). Depending on the size of the urn, fill the mouth of the urn with the crushed bamboo, secured by bamboo sticks. Dig a pit below, place a bowl at the bottom, invert the urn into the pit with its mouth facing the bowl, seal the gap between the urn and the bowl, as well as the surroundings and bottom of the urn, with yellow mud. Once dry, surround the urn's exterior and base with rice husks, ignite the husks, and allow them to burn gradually. The heat forces the sap out of the urn, dripping into the bowl, yielding a large quantity...
Taste: Sweet. Nature: Cold. It grows in Nanhai Yongzhu (Yong Bamboo). This bamboo is extremely large, also known as Tianzhu (Heavenly Bamboo). The yellow substance inside it can treat diseases. Currently, similar substances found inside other bamboos can be used as substitutes.
Wu monk Zanning, in *Sunpu* (Compendium of Shoots), stated: Yongzhu shoots originate from Guangzhou. This bamboo is exceptionally large, with a hollow interior capable of holding about three sheng of rice. Since the regions of Jiaozhou and Guangzhou, people have used this bamboo as a measuring vessel. Regarding the legend of Zhuhuang (Bamboo Manna), some say it resembles a skylark... It is said that Zhuhuang comes from the coast of Nanhai, formed by the condensation of dust/sand and bamboo sap inside the bamboo.
Shen Cunzhong, in *Mengxi Bitan Supplement*, stated: In the mountains of Lingnan, there are large bamboos containing very clear water. The water in streams and rivulets is generally toxic, but this water is non-toxic. Locals... cannot drink it [from the ground], but only by splitting the bamboo... did they realize that in winter, it solidifies and no longer remains liquid. It is mostly collected after roasting/fire treatment for medicinal use, rather than growing naturally...
Li Zhongli stated: Zhuhuang (Bamboo Manna) varies in shape, size, and fragmentation. It is light in weight and exists in black-white tooth-colored, white, or black varieties. Those with tooth-color are best, white ones are secondary, and black ones are inferior. Zhuhuang coming from Qingyuan is suspected to be fake. Furthermore, what is sold in markets as "bamboo mat" powder to pass off as genuine is not authentic. Zhuhuang is actually produced inside the bamboo, resembling yellow earth adhering to the bamboo...