气味辛、温、无毒。主百病，养精神，和颜色，为诸药先通聘使。久服轻身不老
，面生光华，媚好常如童子。
陈修园曰∶性用同牡桂。养精神者，内能通达脏腑也。和颜色者，外能通利血脉也。为
诸药先通聘使者，辛香能分达于经络，故主百病也。与牡桂有轻重之分，上下之别，凡阴邪
盛与药相拒者，非此不能入。
气味苦辛、温，无毒。主胸中瘕热逆气，利水谷。久服去臭，下气通神。
陈修园曰∶橘皮气温，禀春气而入肝；味苦入心；味辛入肺。胸中为肺之部位，唯其入
肺，所以主胸中之瘕热逆气；疏泄为肝之专长，唯其入肝，所以能利水谷；心为君主之官，
唯其入心，则君火明而浊阴之臭气自去。又推其所以得效之神者，皆其下气之功也。总结上
三句，古人多误解。
又曰∶橘皮筋膜似脉络，皮形似肌肉，宗眼似毛孔。人之伤风咳嗽，不外肺经；肺主皮
毛，风之伤人，先于皮毛，次入经络而渐深；治以橘皮之苦以降气，辛以发散；俾从脾胃之
大络，而外转于肌肉毛孔之外，微微从汗而解也。若削去筋膜，只留外皮，名曰橘红，意欲
解肌止嗽，不知汗本由内而外，岂能离肌肉经络而直走于外？雷 去白留白之分，东垣因之
，何不通之甚也！至于以橘皮制造为酱，更属无知妄作。查其制法∶橘皮用水煮三次极烂，
嚼之无辛苦味，晒干，外用甘草、麦冬、青盐、乌梅、元明粉、硼砂，熬浓汁浸晒多次，以
汁干为度。又以人参、贝母研末拌匀，收贮数月后用之。据云能化痰疗嗽，顺气止渴生津
。而不知全失橘皮之功用。橘皮治嗽，妙在辛以散之，今以乌梅之酸收乱之；橘皮顺气，妙
在苦以降之，今以麦冬、人参、甘草之甘壅乱之；橘皮妙在温燥，故能去痰宽胀，今以麦冬
、贝母、元明、硼砂、青盐之咸寒乱之；试问橘皮之本色何在乎？余尝究俗人喜服之由，总
由入口之时得甘酸之味，则满口生津；得咸寒之性，则坚痰暂化；一时有验，彼此相传，而
阴被其害者不少也。法制半夏，亦用此药浸造，罨发黄衣收贮，贻害则一。
气味辛、温，无毒。主治各种疾病，滋养精神，调和面色，作为诸药的先导引经使者。长期服用可使身体轻盈、延缓衰老，面部产生光泽，容貌美好常如孩童。
陈修园说：菌桂的性用与牡桂相同。所谓“养精神”，是因为内能通达脏腑。所谓“和颜色”，是因为外能通利血脉。所谓“为诸药先通聘使”，是因为其辛香之气能分散达于经络，所以能主治百病。它与牡桂有轻重之分、上下之别，凡是阴邪盛而与药物相抗拒的情况，非用此药不能进入病所。
气味苦、辛，温，无毒。主治胸中的瘕积热及逆气，利于水谷运化。长期服用可去除口臭，降气并通神。
陈修园说：橘皮的性温，禀受春气而入肝；味苦入心；味辛入肺。胸中是肺的部位，正因为入肺，所以能主治胸中的瘕热逆气；疏泄是肝的专长，正因为入肝，所以能利于水谷运化；心是君主之官，正因为入心，则君火明亮而浊阴的臭气自然去除。又推究其之所以见效神奇的原因，都是其降气的功效所致。总结以上三句，古人多有误解。
又说：橘皮的筋膜类似脉络，皮形类似肌肉，宗眼（橘络孔眼）类似毛孔。人患伤风咳嗽，不外乎肺经病变；肺主皮毛，风邪伤人，先在皮毛，随后进入经络逐渐深入；治疗时用橘皮的苦味以降气，辛味以发散；使得病邪从脾胃的大络，向外转至肌肉毛孔之外，微微通过汗液排出而解。如果削去筋膜，只留外皮，名叫橘红，意图是解肌止咳，却不知道汗本是从内向外出的，怎么能离开肌肉经络而直接走到体外呢？雷敩主张去白留白之分（注：此处原文可能有误或指特定炮制观点，按字面译），李东垣沿袭此法，为何不通达到这种地步！至于将橘皮制造成酱，更是无知妄作。查考其制作方法：橘皮用水煮三次直至极烂，嚼之没有辛苦味，晒干后，外用甘草、麦冬、青盐、乌梅、元明粉、硼砂，熬成浓汁浸泡晒制多次，直到汁液干透为止。又以人参、贝母研成粉末拌匀，收藏数月后再使用。据称能化痰止咳，顺气止渴生津。却不知完全失去了橘皮的功效。橘皮治咳嗽，妙在辛味以散之，现在用乌梅的酸收来扰乱它；橘皮顺气，妙在苦味以降之，现在用麦冬、人参、甘草的甘味来壅滞扰乱它；橘皮妙在温燥，所以能去痰宽胀，现在用麦冬、贝母、元明粉、硼砂、青盐的咸寒来扰乱它；试问橘皮的本色在哪里呢？我曾经探究俗人喜欢服用的原因，总归是因为入口时得到甘酸的味道，则满口生津；得到咸寒的性质，则坚硬的痰暂时化解；一时看似有效，彼此相传，而被暗中受害的人不少。法制半夏，也用此药浸泡制造，覆盖发黄衣收藏，造成的危害是一样的。
Taste and nature: Pungent, warm, non-toxic. It treats various diseases, nourishes the spirit (Shen), harmonizes the complexion, and serves as a guiding agent (Yin Jing Shi) for other herbs. Long-term use makes the body light and delays aging, giving the face a radiant glow and a youthful appearance like that of a child.
Chen Xiuyuan states: Its properties and functions are similar to Rou Gui (Cortex Cinnamomi Cassiae). "Nourishing the spirit" refers to its ability to unblock the Zang-Fu organs internally. "Harmonizing the complexion" refers to its ability to promote blood circulation externally. Serving as a "guiding agent" means its pungent aroma can disperse and reach the meridians, thus treating myriad diseases. There is a distinction in weight and position between it and Rou Gui; when Yin pathogenic factors are abundant and reject medicinal substances, only this herb can penetrate.
Taste and nature: Bitter, pungent, warm, non-toxic. It treats stagnation masses (Jia), heat, and rebellious Qi in the chest, and facilitates the digestion of water and grain. Long-term use eliminates bad breath, descends Qi, and unblocks the spirit.
Chen Xiuyuan states: The warm nature of Chen Pi (Pericarpium Citri Reticulatae) inherits the Qi of Spring and enters the Liver; its bitter taste enters the Heart; its pungent taste enters the Lung. The chest is the domain of the Lung; because it enters the Lung, it treats stagnation masses, heat, and rebellious Qi in the chest. Dispersing and draining is the specialty of the Liver; because it enters the Liver, it facilitates the transformation and transportation of water and grain. The Heart is the Sovereign Official; because it enters the Heart, the Minister Fire becomes bright, and turbid Yin foul odors naturally dissipate. Furthermore, investigating why its efficacy is so miraculous, it is all due to its function of descending Qi. Summarizing these three points, ancient people often misunderstood them.
He also says: The fascia of Chen Pi resembles meridians, the skin resembles muscles, and the pores resemble hair follicles. Wind-cold coughs in humans are not outside the Lung Meridian; the Lung governs the skin and hair. When wind pathogens attack humans, they first affect the skin and hair, then enter the meridians and gradually deepen. Treatment uses the bitterness of Chen Pi to descend Qi and the pungency to disperse; allowing the pathogen to exit from the large collaterals of the Spleen and Stomach, turning outward to the exterior of muscles and pores, and resolving slightly through sweating. If the fascia is removed and only the outer peel remains, it is named Ju Hong (Exocarpium Citri Reticulatae Rubrum), intending to release the muscle layer and stop coughing. However, one does not know that sweat originates from within and moves outward; how can it leave the muscles and meridians to go directly to the exterior? Lei Xiao advocated separating the white pith from the red peel, and Li Dongyan followed this, which shows a profound lack of understanding! As for making sauce from Chen Pi, it is even more ignorant and baseless. Investigating its preparation method: Chen Pi is boiled in water three times until extremely soft, chewed without any pungent or bitter taste, dried, and then soaked multiple times in a concentrated decoction of Gan Cao (Radix Glycyrrhizae), Mai Dong (Rhizoma Ophiopogonis), Qing Yan (Halitum), Wu Mei (Fructus Mume), Yuan Ming Fen (Natrii Sulfas), and Peng Sha (Borax), until the liquid dries up. Then, Ren Shen (Radix Ginseng) and Bei Mu (Bulbus Fritillariae Cirrhosae) are ground into powder, mixed evenly, stored for several months, and then used. It is claimed to resolve phlegm, treat cough, regulate Qi, stop thirst, and generate fluids. Yet, this completely loses the function of Chen Pi. The brilliance of Chen Pi in treating cough lies in using pungency to disperse it; now, the astringency of Wu Mei disrupts this. The brilliance of Chen Pi in regulating Qi lies in using bitterness to descend it; now, the sweetness of Mai Dong, Ren Shen, and Gan Cao obstructs and disrupts this. The brilliance of Chen Pi lies in its warm and dry nature, enabling it to resolve phlegm and relieve distension; now, the salty and cold nature of Mai Dong, Bei Mu, Yuan Ming Fen, Peng Sha, and Qing Yan disrupts this. I ask, where is the true nature of Chen Pi? I have investigated why common people like to take it: generally, upon entering the mouth, the sweet and sour flavors cause saliva generation; the salty and cold nature temporarily resolves hard phlegm; appearing effective for a short time, they pass it on, but many suffer hidden harm. Processed Ban Xia (Rhizoma Pinelliae) also uses this substance for soaking and processing, covered with yellow mold for storage; the harm caused is identical.