（入药去油者）
（能开交骨所以催生有神）
（入药炒用取汁度丝使得易落）
（俗名草果者是也去蒂并内里子后取皮同茱萸于锅中缓炒待茱萸微黄黑即去茱萸取草豆
蔻皮及子杵用之）
（去心勿去皮分作两片每片分作四小块瓦上焙焦色一法每一斤用 猪肚一个盛贮煮熟捣
焙用之 得茯苓山药白术枸杞子良）
（采荷叶近蒂者是 畏桐油 伏白银硫黄）
（真广陈皮猪鬃纹香气异常去白时不可浸于水中止以滚汤手蘸三次轻轻刮去白要极净）
（去核有齿病疳病虫 人及小儿不宜食 忌与葱同食令人五脏不和与鱼同食令人腰腹
痛）
（日中曝干食下气补益火煨去汗亦佳生食有木气不补益人蒸炒熟食壅气凡患风人及小儿
不可食解羊肉膻）
（凡使用东流水淘去黄叶并皮蒂尽子用酒拌蒸一宿以东流水淘两遍晒干方用为妙也）
（凡用蒸熟烈日晒裂取仁亦可舂取粉用入涩精药有连壳用者一云芡实一斗以防风四两煎
汤浸过用且经久不坏）
（去核微炒用造法取青梅篮盛于突上熏黑若以稻灰淋汁润湿蒸过则肥泽不蠹忌猪肉）
（产宣州者真即彼处多以小梨充之勿令犯铁用铜刀削去硬皮并子薄切于日中晒却用黄牛
乳汁拌蒸从巳至未其木瓜如膏煎却于日中摊晒干用也今止去穣槌碎用）
（用于入药时需去除油脂的药材）
（能够开启交骨，因此在催生方面具有神奇功效）
（用于入药时烧成炭灰使用，但不可完全烧焦，必须保留药性，研磨成如飞尘般的细粉，是散瘀止血的特效药）
（用于入药时炒制使用，取汁液涂抹丝线，使丝线容易脱落）
（俗称草果的是这种药材。使用时去掉蒂头以及内部种子，只取果皮，与吴茱萸一同在锅中缓慢翻炒，待吴茱萸微微呈黄黑色时，除去吴茱萸，取草豆蔻皮及种子捣碎使用）
（去掉心部，不要去皮，将果实分成两半，每一半再切成四小块，放在瓦片上焙至焦黄色。另一种方法是每斤药材用一个猪肚盛装储存，煮熟后捣烂焙干使用。配合茯苓、山药、白术、枸杞子使用效果良好）
（采摘荷叶时以靠近花蒂的部分为佳。该药材畏桐油，受白银和硫黄制约）
（正宗的广陈皮具有猪鬃般的纹理，香气异常浓郁。在去除白色内瓤时，不可浸泡在水中，仅用滚水蘸手三次，轻轻刮去白色部分，要求刮得非常干净）
（用新瓦片焙烤至香气溢出，去掉外壳，取出种仁，研磨碎后入药）
（用汤剂浸泡，去掉瓤部，切片后用醋拌匀，在瓦片上炒过之后使用）
（去掉果核。患有齿病、疳积病、寄生虫病的人以及儿童不宜食用。忌与葱同食，否则会导致五脏不和；忌与鱼同食，否则会导致腰腹部疼痛）
（在正午阳光下曝晒干燥。食用后可下气补益。火煨处理可去除汗气，效果也很好。生吃带有木气，没有补益作用。人蒸、炒熟食会壅滞气机。凡是患风症的人以及儿童不可食用。能解羊肉膻味）
（凡是用到的，需用东流水淘洗，去掉黄叶、果皮和蒂头，只取果实。用酒拌匀，蒸一夜，再用东流水淘洗两遍，晒干后方可使用，这样最为巧妙）
（凡是用到的，先蒸熟，然后在烈日下晒裂，取出种仁也可以使用；也可以舂成粉末使用，用于固涩精关的药物中。也有连壳使用的情况。有一种说法是一斗芡实用四两防风煎汤浸泡使用，这样经久不坏）
（去掉果核，微炒使用。炮制方法：取青梅放入篮中，置于灶突上熏黑。如果用稻灰淋出的汁液润湿，蒸过后则肉质肥泽且不蛀虫。忌食猪肉）
（产自宣州的为真品。当地多以小梨冒充，不要让药材接触铁器。用铜刀削去硬皮并去掉种子，薄切后在阳光下晒干。然后用黄牛乳汁拌匀，蒸从巳时到未时（约三小时）。此时木瓜如膏状，再摊开在阳光下晒干使用。现在只是去掉瓤部，捣碎使用）
(For medicinal use, those requiring the removal of oil)
(Capable of opening the pubic symphysis [jiao gu], thus possessing miraculous efficacy in facilitating childbirth)
(When used medicinally, it is burnt to ash; however, it must not be completely carbonized but rather retain its medicinal properties [cun xing]. Ground into a fine powder resembling flying dust, it is a divine medicine for dissipating blood stasis and stopping bleeding)
(When used medicinally, it is stir-fried to extract juice, which is applied to silk threads to facilitate their easy removal)
(The herb commonly known as Cao Guo [Tsaoko Cardamom Fruit] is this one. Remove the stem and internal seeds, retaining only the peel. Stir-fry slowly in a pan with Wu Zhu Yu [Evodiae Fructus] until the Evodia turns slightly yellow-black. Remove the Evodia, then pound the Tsaoko peel and seeds for use)
(Remove the core but do not remove the peel. Divide the fruit into two halves, and each half into four small pieces. Roast on tiles until scorched yellow. Another method: store one jin [approx. 500g] of the herb inside one pig stomach, cook until done, then pound and roast for use. It works well when combined with Poria [Fuling], Dioscorea [Shanyao], Atractylodes [Baizhu], and Lycium [Gouqizi])
(Harvest lotus leaves near the stem. This herb is inhibited by Tung Oil [Tongyou] and controlled by Silver and Sulfur [Liuhuang])
(Genuine Guang Chenpi [Citri Reticulatae Pericarpium] has textures resembling pig bristles and possesses an exceptional aroma. When removing the white pith, do not soak it in water. Instead, dip hands in boiling water three times and gently scrape off the white part until extremely clean)
(Roast on new tiles until fragrant, remove the shell, take the kernels, grind them into fragments, and add to prescriptions)
(Soak in decoction, remove the pulp, slice, mix with vinegar, and stir-fry on tiles before use)
(Remove the pits. Individuals with dental diseases, infantile malnutrition [gan disease], or parasitic infections, as well as children, should not consume it. Avoid consuming with Scallion [Cong], as it causes disharmony among the five zang organs. Avoid consuming with Fish, as it causes pain in the waist and abdomen)
(Dry under the midday sun. Consumption promotes the downward movement of qi and provides tonification. Roasting over fire removes "sweat" [volatile oils/moisture] and is also effective. Raw consumption carries woody qi and lacks tonifying effects. Steamed, fried, or cooked forms cause qi stagnation. Individuals suffering from wind disorders and children should not consume it. It resolves the gamey odor of mutton)
(For usage, wash with flowing water from the east, removing yellow leaves, skin, and stems, using only the fruit. Mix with wine, steam overnight, wash twice more with flowing water from the east, dry in the sun, and then use for optimal results)
(For usage, steam until cooked, then sun-dry until cracked; take the kernels. Alternatively, pound into powder for use in astringent prescriptions for essence retention. Some use it with the shell intact. One method states: soak one dou [approx. 10L] of Euryale Seed [Qianshi] in decoction made from four liang [approx. 150g] of Saposhnikovia [Fengheng]; this preserves it for a long time without spoilage)
(Remove the pit, stir-fry lightly. Preparation method: Place green plums in a basket, smoke them black over the stove chimney. If moistened with lye from rice ash and steamed, they become plump and shiny and resist insect damage. Avoid pork)
(Those produced in Xuanzhou are genuine. Locals often substitute them with small pears. Do not let the herb contact iron. Use a copper knife to peel off the hard skin and remove the seeds. Slice thinly and sun-dry. Then mix with cow's milk, steam from Si hour to Wei hour (approx. 3 hours). The Quince [Mugua] becomes paste-like, then spread out and sun-dry. Currently, it is simply de-pulped and crushed for use)