（己酉添加衍义）
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味甘、辛，大热，有小毒。主温中，利肝肺气，心腹寒热，冷疾，霍乱转筋，头痛腰痛
，出汗，止烦止唾，咳嗽鼻 ，能堕胎，坚骨节，通血脉，理疏不足，宣导百药，无所畏。
久
服神仙不老。生桂阳。二月、八月、十月采皮，阴干。（得人参、麦门冬、甘草、大黄、黄
芩，调中益气。得茈胡、紫石英、干地黄，疗吐逆。）
陶隐居云∶按《本经》唯有菌、牡二桂，而桂用体，大同小异。今俗用便有三种。以半
卷多脂者，单名桂，入药最多。所用悉与前说相应。《仙经》乃并有三桂。常服食，以葱涕
合和云母，蒸化为水者，正是此种尔。今出广州者好，湘州、始兴、桂阳县即是小桂，亦有
而不如广州者。交州、桂州
者，形段小，多脂肉，亦好。《经》云∶桂，叶如柏叶泽黑，皮
黄心赤。齐武帝时，湘州送树以植芳林苑中。今东山有桂皮，气粗相类，而叶乖异，亦能凌
冬，恐或者牡桂，诗人多呼丹桂，正谓皮赤尔。北方今重此，每食辄须之。盖《礼》所云姜
桂以为芬芳。唐本注∶菌桂，叶似柿叶，中有纵纹三道，表里无毛而光泽。牡桂，叶长尺许，
陶云小桂，或言其叶小者。陶引《经》云似柏叶，验之，殊不相类，不知此言从何所出。今
按桂有二种，桂皮稍不同，若菌桂，老皮坚板无肉，全不堪用。其小枝薄卷及二、三重者，
或名菌桂，或名筒桂。其牡桂，嫩枝皮，名为肉桂，亦名桂枝。其老者，名木桂，亦名大桂
。得人参等良。本是菌桂，剩出单桂条，陶为深误也。今按陈藏器本草云∶菌桂、牡桂、桂
心，以上三色并同是一物。按桂林、桂岭，因桂为名，今之所生，不离此郡。从岭以南际海
尽有桂树，唯柳、象州最多。味既辛烈，皮又浓坚，土人所采浓者必嫩，薄者必老。以老薄
者为一色，以浓嫩者为一色。嫩既辛香，兼又筒卷。老必味淡，自然板薄。板薄者，即牡桂
也，以老大而名焉。筒卷者，即菌桂也，以嫩而易卷。古方有筒桂，字似菌字，后人误而书
之，习而成俗，至于书传，亦复因循。桂心即是削除皮上甲错，取其近里辛而有味。臣禹锡
等谨按蜀本注云∶按此有三种∶菌桂，叶如柿叶；牡桂，叶似枇杷叶；此乃云叶如柏叶。
苏以桂叶无似柏叶者，乃云陶为深误。剩出此条。今据陶注云∶菌桂正圆如竹，三重者良。
牡桂皮薄，色黄多脂肉，气如木兰，味亦辛，此桂则是半卷多脂者。此云《仙经》有三桂，
以葱涕合和云母，蒸化为水服之。此则有三种明矣。陶又云∶齐武帝时，湘州得树，以植芳
林苑中。陶隐居虽是梁武帝时人，实生自宋孝武建元三年，历齐为诸王侍读，故得见此树而
言也。苏恭但只知有二种，亦不能细寻事迹，而云陶为深误，何臆断之甚也。抱朴子云∶桂
可以竹沥合饵之，亦可以龟脑和服之。药性论云∶桂心，君。亦名紫桂。杀草木毒，忌生葱。
味苦、辛，无毒。主治九种心痛，杀三虫，主破血，通利月闭，治软脚，痹不仁，治胞衣不
下，除咳逆，结气壅痹，止腹内冷气，痛不可忍，主下痢，治鼻息肉。日华子云∶桂心，治
一切风气，补五劳七伤，通九窍，利关节，益精明目，暖腰膝，破 癖症瘕，消瘀血，治风
痹骨节挛缩，续筋骨，生肌肉。
图经曰∶菌桂，生交趾山谷；牡桂，生南海山谷；桂，生桂阳。旧经载此三种之异，性
味、功用亦别，而《尔雅》但言， ，木桂一种。郭璞云∶南人呼桂，浓皮者为木桂。苏恭
以谓牡桂即木桂，及单名桂者是也。今岭表所出，则有筒桂、肉桂、桂心、官桂、板桂之名，
而医家用之罕有分别者。旧说菌桂正圆如竹，有二、三重者，则今所谓筒桂也。筒、菌字近，
或传写之误耳，或云即肉桂也。牡桂，皮薄色黄，少脂肉，气如木兰，味亦相类，削去皮，
名桂心，今所谓官桂，疑是此也。桂是半卷多脂者，今所谓板桂，疑是此也。今观宾、宜、
韶、钦诸州所图上者，种类亦各不同，然皆题曰桂，无复别名。参考旧注，谓菌桂，叶似柿
叶，中有三道纹，肌理紧，薄如竹，大枝、小枝皮俱是筒，与今宾州所出者相类。牡桂，叶
狭于菌桂而长数倍，其嫩枝皮半卷多紫，与今宜州、韶州者相类。彼土人谓其皮为木兰皮，
肉为桂心。此又有黄、紫两色，益可验也。桂，叶如柏叶而泽黑，皮黄心赤，今钦州所出者，
叶密而细，亦恐是其类，但不作柏叶形为疑耳。皮浓者名木桂，即板桂是也。苏恭以牡桂与
单名桂为一物，亦未可据。其木俱高三、四丈，多生深山蛮洞中，人家园圃亦有种者。移植
于岭北，则气味殊少辛辣，固不堪入药也。三月、四月生花，全类茱萸。九月结实，今人多
以装缀花果作筵具。其叶甚香，可用作饮香尤佳。二月、八月采皮，九月采花，并阴干，不
可近火。中品又有天竺桂，云生西胡国，功用似桂，不过烈，今亦稀有，故但附于此。张仲
景治伤寒，用桂枝汤。《甲乙经》治阴受病发痹内熨方∶用醇酒二十斗，蜀椒一斗，干姜一
斗，桂一斗，凡四物， 咀着清酒中。绵絮一斤，细白布四丈，皆并内酒中，置马矢 中，
善封涂，勿使泄气。五日五夜出布、绵絮，曝干复渍之，以尽其汁。每渍必其日，乃出布绵
干之，并用滓与絮复布为巾，其布长六、七尺，为六、七巾。即用之，生桑炭炙巾以熨寒痹，
所刺之处，令热入至于病所。寒复炙巾以熨之，三十遍而止。汗出，炙巾以拭身，亦三十遍
而止。起步内，无见风。每刺必熨，如此病已矣。此所谓内熨也。又治 筋急，亦以白酒和
桂涂之。《续传信方》造桂浆法，夏月饮之，解烦渴，益气消痰。桂末二大两，白蜜一升，
以水二斗，先煎取一斗。待冷，入新瓷瓶中，后下二物，搅二、三百转令匀。先以油单一重
覆上，加纸七重，以绳封之。每日去纸一重，七日开之，药成，气香味美，格韵绝高。今人
亦多作，故并着其法。
雷公云∶凡使，勿薄者，要紫色浓者，去上粗皮，取心中味辛者使。每斤大浓紫桂，只
取得五两，取有味浓处，生用。如末用，即用重密熟绢并纸裹，勿令犯风。其州土只有桂草，
元无桂心。用桂草煮丹阳木皮，遂成桂心。凡使，即单捣用之。圣惠方治风头痛，每欲天阴
雨风先发者。用桂心一两为末，以酒调如膏，用敷顶上并额角。又方治九种心痛妨闷。用桂
心一分为末，以酒一大盏，煎至半盏，去滓，稍热服，立效。又方治寒疝，心痛，四肢逆冷，
全不欲食。用桂心二两去皮，捣罗为散。不计时候，热酒调下一钱匕。又方治产后恶血冲
心痛，气闷欲绝。用桂心三两，捣罗为散，狗胆汁和丸如樱桃大。不计时候，用热滴磨，下
二丸。外台秘要疗小儿睡中遗尿不自觉。桂末、雄鸡肝等分，捣丸服如小豆大。温水下，日
三。千金方治中风，面目相引偏僻，牙车急，舌不可转。桂心以酒煮取汁，故布蘸 病
上，正即止，左 右，右 左，常用大效。又方大治失音。末桂着舌下，渐咽汁。
又方治卒中恶心痛。桂心八分， 咀，以水四升，煮取一升，分二服。肘后方治卒心痛。桂
心八两， 咀，水四升，煮取一升，分三服。又方治心腹俱胀痛，短气欲死，或已绝。桂二
两，切，以水一升二合，煮取八合，去滓，顿服。无桂，用干姜亦得。又方治中风，四肢逆
冷，吐清水，宛转啼呼者。取二两 咀，以水三升，煮取二升，去滓适寒温尽服。又方治反
腰有血痛。捣桂筛三升许，以苦酒和涂痛上，干复涂。葛氏方治卒吐血。桂屑方寸匕，昼夜
含二十许服。亦疗下血，大神验。《千金方》同。又方治产后腹中瘕痛。末桂，温酒服方寸
匕，日三。《子母秘录∶》同。孙真人食忌治中风失音方∶桂一尺，以水三升，煎取一升服，
取汗。又方治唾血。取桂心捣作末，以水下方寸匕。梅师方蜀椒闭口者有毒，误食之，便气
欲绝，或下白沫，身体冷急。煎桂汁服之，多饮冷水一、二升，忽食饮吐浆，煎浓豉汁服之。
又方治卒外肾偏肿疼痛方∶桂心末和水调方寸匕，涂之。又方治产后血泄不禁止，余血弥痛
兼块。桂心、干姜等分，为末，空心酒调服方寸匕。斗门方治中风失音。用桂心一两，去其
粗皮，近人身体怀之，至两时辰许，为末，分为三服，每服用水二盏，煎取一盏，服之瘥。
大妙。《圣惠方》同。姚和众方治小儿脐肿。取桂心炙令热，熨之，日可四、五度。抱朴子
云桂可以合葱涕蒸作水，亦可以竹沥合饵之，亦可以龟脑和而服之，七年，能步行水上，长
生不死。又云∶赵他子服桂二十年，足下毛生，日行五百里，
衍义曰∶桂，大热。《素问》云∶辛、甘发散为阳。故汉·张仲景桂枝汤，治伤寒表虚，
皆须此药，是专用辛、甘之意也。本草第一又云∶疗寒以热药。故知三种之桂，不取菌桂、
牡桂者，盖此二种，性止温而已，不可以治风寒之病。独有一字桂，《本经》言甘、辛，大
热，此正合《素问》辛、甘发散为阳之说，尤知菌、牡二桂不及也。然《本经》只言桂，仲
景又言桂枝者，盖亦取其枝上皮，其木身粗浓处，亦不中用。诸家之说，但各执己见，终无
证据。今又之官桂，不知缘何而立名？虑后世为别物，故书之。又有桂心，此则诸桂之心，
不若一字桂也。
（己酉年添加《本草衍义》的内容）
桂
味甘、辛，性大热，有小毒。主要功效为温中散寒，利肝肺气，治疗心腹部的寒热症状、冷疾、霍乱引起的转筋（肌肉痉挛）、头痛腰痛，能促使出汗，止烦渴、止唾沫，治疗咳嗽、鼻塞，具有堕胎作用，能坚固骨节，通血脉，调理疏泄不足，宣导各种药物，与其他药物配伍无禁忌。长期服用可使人如神仙般不老。产于桂阳。二月、八月、十月采集树皮，阴干。（与人参、麦门冬、甘草、大黄、黄芩同用，可调和脾胃、益气；与柴胡、紫石英、干地黄同用，可治疗呕吐逆气。）
陶弘景说：查考《神农本草经》，只有菌桂、牡桂两种，而桂的使用部位大体相同，仅有细微差别。现在民间常用的有三种。其中半卷且油脂多的，单称为“桂”，入药最多。其用法都与前面的说法相应。《仙经》中提到有三种桂。常服食时，用葱汁混合云母，蒸化为水服用，正是这种桂。现在广州出产的质量最好，湘州、始兴、桂阳县出产的是小桂，也有但不如广州的好。交州、桂州出产的，形状段落较小，油脂肉质多，也很好。《经》中说：桂，叶子像柏叶，色泽黑亮，皮黄色，心红色。齐武帝时期，湘州进献树木种植在芳林苑中。现在东山有桂皮，气味粗重相似，但叶子形态不同，也能越冬，恐怕是牡桂，诗人多称之为丹桂，正是指皮赤色的那种。北方现在重视这种桂，每次吃饭都需要它。大概就像《礼记》所说的姜桂用来产生芬芳香气。唐本注：菌桂，叶子像柿树叶，中间有三道纵纹，表面和背面都没有毛且有光泽。牡桂，叶子长约一尺左右，陶弘景称为小桂，有人说是指叶子小的。陶弘景引用《经》说像柏叶，验证后发现，完全不相类似，不知道这话是从哪里出来的。现在考证桂有两种，桂皮稍有不同的地方，如果是菌桂，老皮坚硬如板没有肉，完全不能药用。那些小枝薄卷及二、三重厚的，或者叫菌桂，或者叫筒桂。牡桂的嫩枝皮，名为肉桂，也叫桂枝。老的，名为木桂，也叫大桂。与人参等药配合良好。原本是菌桂，多余地列出了单桂条目，陶弘景认为是深误。现在考证陈藏器的《本草》说：菌桂、牡桂、桂心，以上三种颜色其实都是同一物。考察桂林、桂岭，因桂树而得名，现在所生长的，不离此郡。从岭以南直到海边都有桂树，只有柳州、象州最多。味道既辛辣猛烈，皮又浓厚坚硬，当地人采摘厚的必定是嫩的，薄的必定是老的。把老薄的归为一类，把浓嫩的归为一类。嫩的既辛辣芳香，又呈筒状卷曲。老的必定味道淡，自然呈板状薄片。板状的薄片，就是牡桂，因为老而命名。筒状卷曲的，就是菌桂，因为嫩而易卷。古方中有筒桂，字形似“菌”字，后人误写而成俗，以至于书传中也沿袭下来。桂心就是削去皮上粗糙的部分，取其靠近内部辛辣而有味的部分。臣禹锡等谨慎按蜀本注说：按此有三种：菌桂，叶子像柿叶；牡桂，叶子像枇杷叶；这里却说叶子像柏叶。苏恭认为桂叶没有像柏叶的，于是说陶弘景是深误。多余列出这一条。现在依据陶注说：菌桂正圆如竹，有三重的质量好。牡桂皮薄，色黄多油脂肉，气味像木兰，味道也辛辣，这种桂则是半卷多脂的。这里说《仙经》有三种桂，用葱汁混合云母，蒸化为水服用。这明显有三种了。陶弘景又说：齐武帝时期，湘州得到树，种植在芳林苑中。陶弘景虽然是梁武帝时的人，实际上生于宋孝武帝建元三年，历经南齐担任诸王侍读，所以能见到这棵树并这样说。苏恭只知道有两种，也不能仔细查找事迹，而说陶弘景是深误，为何如此主观臆断呢？抱朴子说：桂可以用竹沥合着服用，也可以用龟脑混合服用。《药性论》说：桂心，作为君药。又名紫桂。能杀草木毒，忌生葱。味苦、辛，无毒。主治九种心痛，杀三虫，主治破血，通利月经闭止，治疗软脚病，痹症麻木不仁，治疗胞衣不下，消除咳逆，结气壅痹，止腹内冷气，疼痛不可忍受，主治下痢，治疗鼻息肉。日华子说：桂心，治疗一切风气，补五劳七伤，通九窍，利关节，益精明目，暖腰膝，破积聚症瘕，消瘀血，治疗风痹骨节挛缩，续筋骨，生肌肉。
《图经》说：菌桂，生长在交趾山谷；牡桂，生长在南海山谷；桂，生长在桂阳。旧经记载这三种的差异，性味、功用也不同，而《尔雅》只说， ，木桂一种。郭璞说：南方人称呼桂，皮厚的称为木桂。苏恭认为牡桂即木桂，以及单称桂的就是这些。现在岭南地区出产的，则有筒桂、肉桂、桂心、官桂、板桂的名称，而医家用药很少分别。旧说菌桂正圆如竹，有二、三重的，就是现在所谓的筒桂。筒、菌字形相近，或许是传抄错误罢了，或者说就是肉桂。牡桂，皮薄色黄，少油脂肉，气味像木兰，味道也相似，削去皮，名为桂心，现在所谓的官桂，怀疑是这个。桂是半卷多脂的，现在所谓的板桂，怀疑是这个。现在观察宾州、宜州、韶州、钦州等地所绘制的图，种类也各不相同，然而都题名为桂，不再有别名。参考旧注，谓菌桂，叶子像柿叶，中间有三道纹，肌理紧密，薄如竹，大枝、小枝的皮都是筒状，与现在宾州出产的相类似。牡桂，叶子比菌桂窄而长数倍，其嫩枝皮半卷多紫色，与现在宜州、韶州出产的相类似。当地人称其皮为木兰皮，肉为桂心。这又有黄、紫两色，更可以验证。桂，叶子像柏叶而黑亮，皮黄心赤，现在钦州出产的，叶子密而细，也恐怕是其同类，只是不作柏叶形状令人怀疑而已。皮厚的称为木桂，即板桂是。苏恭将牡桂与单名桂视为一物，也不可依据。其树高三四丈，多生长在深山蛮洞中，人家园圃也有种植的。移植到岭北，则气味大大减少辛辣，确实不能入药。三月、四月开花，全像茱萸。九月结果实，现在人多用来装饰花果作为宴席用具。其叶很香，可用作饮香尤其好。二月、八月采皮，九月采花，都阴干，不可靠近火。中品又有天竺桂，说生长在西胡国，功用类似桂，不过不那么猛烈，现在也很稀有，所以只是附记在这里。张仲景治疗伤寒，使用桂枝汤。《甲乙经》治疗阴受病发痹的内熨方：用醇酒二十斗，蜀椒一斗，干姜一斗，桂一斗，共四物，切碎放入清酒中。绵絮一斤，细白布四丈，都一并放入酒中，放置在马粪发酵产生的热气中，严密封涂，不要让气体泄漏。五天五夜后取出布、绵絮，晒干后再浸泡，以吸尽汁液。每次浸泡必须在那一天进行，然后取出布绵晒干，并用渣滓与棉絮再制成巾，布长六、七尺，制成六、七条巾。立即使用，用桑炭炙烤毛巾来熨烫寒痹，针刺的部位，让热量进入病灶处。冷了再炙烤毛巾熨烫，三十遍为止。出汗，用炙热的毛巾擦拭身体，也是三十遍为止。起步在内室，不要见风。每次针刺必熨，这样病就好了。这就是所谓内熨。又治疗筋急，也用白酒调和桂涂抹。《续传信方》制造桂浆的方法，夏天饮用，解烦渴，益气消痰。桂末两大两，白蜜一升，用水二斗，先煎取一斗。待冷却，装入新瓷瓶中，后加入二物，搅拌二、三百次令均匀。先用油纸单层覆盖，加纸七层，用绳子密封。每天去掉一层纸，七天打开，药成，气香味美，格调韵味极高。现在的人也多做，所以一并记录其方法。
雷公说：凡是使用，不要用薄的，要用紫色浓厚的，去掉上面的粗皮，取心中味辛的部分使用。每斤大浓紫桂，只能取得五两，取有味浓处，生用。如果磨粉用，就用厚重密实的熟绢并纸包裹，不要让风吹到。其产地只有桂草，原本没有桂心。用桂草煮丹阳木皮，遂成为桂心。凡是使用，就单独捣碎使用。《圣惠方》治疗风头痛，每逢阴雨风先发作时。用桂心一两研末，用酒调成膏状，敷在头顶及额角。又一方治疗九种心痛妨闷。用桂心一分研末，用酒一大盏，煎至半盏，去渣，稍热服用，立刻见效。又一方治疗寒疝，心痛，四肢逆冷，完全不想吃东西。用桂心二两去皮，捣罗为散。不限时候，热酒调下一钱匕。又一方治疗产后恶血冲心痛，气闷欲绝。用桂心三两，捣罗为散，狗胆汁和丸如樱桃大。不限时候，用热滴磨，服二丸。《外台秘要》治疗小儿睡中遗尿不自觉。桂末、雄鸡肝等分，捣丸服用如小豆大。温水送下，每日三次。《千金方》治疗中风，面目牵引偏斜，牙关紧急，舌头不能转动。桂心用酒煮取汁，用旧布蘸取敷于病侧，向左歪向右拉，向右歪向左拉，常用效果很大。又一方大力治疗失音。研末桂放在舌下，慢慢咽下汁液。又一方治疗卒中恶心痛。桂心八分，切碎，用水四升，煮取一升，分两次服。《肘后方》治疗卒心痛。桂心八两，切碎，水四升，煮取一升，分三次服。又一方治疗心腹俱胀痛，短气欲死，或已断气。桂二两，切，用水一升二合，煮取八合，去渣，顿服。无桂，用干姜也可以。又一方治疗中风，四肢逆冷，吐清水，辗转啼呼者。取二两切碎，用水三升，煮取二升，去渣适寒温尽服。又一方治疗反腰有血痛。捣桂筛三升许，用醋调和涂在痛处，干了再涂。葛氏方治疗卒吐血。桂屑方寸匕，昼夜含服二十许次。也治疗下血，非常灵验。《千金方》相同。又一方治疗产后腹中瘕痛。研末桂，温酒服方寸匕，每日三次。《子母秘录》相同。孙真人食忌治疗中风失音方：桂一尺，用水三升，煎取一升服，取汗。又一方治疗唾血。取桂心捣作末，用水下方寸匕。梅师方蜀椒闭口者有毒，误食之，便气欲绝，或下白沫，身体冷急。煎桂汁服之，多喝冷水一、二升，忽然饮食吐浆，煎浓豉汁服之。又一方治疗卒外肾偏肿疼痛方：桂心末和水调方寸匕，涂之。又一方治疗产后血泄不禁止，余血弥痛兼块。桂心、干姜等分，为末，空心酒调服方寸匕。《斗门方》治疗中风失音。用桂心一两，去掉其粗皮，贴近人体怀里揣着，约两个时辰，研末，分为三服，每服用二盏水，煎取一盏，服之痊愈。非常妙。《圣惠方》相同。姚和众方治疗小儿脐肿。取桂心炙令热，熨之，每天可四、五次。抱朴子说桂可以合葱涕蒸作水，也可以用竹沥合饵之，也可以用龟脑和而服之，七年，能步行水上，长生不死。又说：赵佗之子服桂二十年，足下毛生，日行五百里。
《本草衍义》说：桂，大热。《素问》说：辛、甘发散为阳。所以汉·张仲景的桂枝汤，治疗伤寒表虚，都必须用此药，这是专用辛、甘之意。本草第一又云：疗寒以热药。所以知道三种桂，不取菌桂、牡桂的原因，是因为这两种，性质只是温而已，不可以治疗风寒的病。独有一个字“桂”，《本经》言甘、辛，大热，这正符合《素问》辛、甘发散为阳的说法，尤其知道菌、牡二桂不及它。然而《本经》只言桂，仲景又言桂枝的，大概是取其枝上的皮，其木身粗浓处，也不中用。诸家的说法，只是各执己见，终究没有证据。现在又有官桂，不知因何而立名？担心后世将其作为别物，所以记录下来。又有桂心，这是各桂的心，不如单一个“桂”字好。
(Jiyou year added content from *Bencao Yan Yi*)
Gui (Cinnamon Twig/Bark)
Taste: Sweet, Pungent. Nature: Very Hot. Toxicity: Slightly toxic.
Main actions: Warms the middle jiao (middle energizer), benefits Liver and Lung Qi, treats cold-heat in the heart and abdomen, cold diseases, Huoluan (cholera-like syndrome with muscle spasms), headache and lower back pain, induces sweating, stops thirst and salivation, treats cough and nasal congestion, has an abortifacient effect, strengthens bone joints, unblocks blood vessels, regulates deficiency in dispersing functions, promotes the action of various herbs, and has no incompatibilities. Long-term use leads to immortality like a deity. Originates from Guiyang. Harvest bark in February, August, and October; dry in shade. (When combined with Renshen [Ginseng Root], Maidong [Ophiopogon Tuber], Gancao [Licorice Root], Dahuang [Rhubarb Rhizome], Huangqin [Scutellaria Root], it harmonizes the middle and boosts Qi. When combined with Chaihu [Bupleurum Root], Zhiyanshi [Fluorite], Shengdihuang [Rehmannia Root], it treats vomiting and rebellious Qi.)
Tao Hongjing stated: According to the *Shennong Bencao Jing* (Divine Farmer's Materia Medica), there are only two types of Gui: Jun Gui (Fragrant Cinnamon Bark) and Mu Gui (Chinese Cinnamon Bark). The usage of Gui is largely similar with minor differences. Currently, three types are commonly used in practice. Among them, those that are half-curved and rich in oil are simply called "Gui" and are most frequently used in prescriptions. Their usage corresponds with previous descriptions. The *Xian Jing* (Classic of Immortals) mentions three types of Gui. For regular consumption, mixing Gui with onion juice and Yunmu (Mica), then steaming into water, specifically refers to this type. The variety produced in Guangzhou is considered the best. Those from Xiangzhou, Shixing, and Guiyang are small Gui, which exist but are inferior to those from Guangzhou. Varieties from Jiaozhou and Guizhou have smaller segments and more oily flesh, which are also good. The Classic states: Gui leaves resemble Cypress leaves, are dark and glossy; the bark is yellow with a red center. During the reign of Emperor Wu of Qi, trees were sent from Xiangzhou and planted in the Fanglin Garden. There is currently Gui bark on Dongshan with a coarse aroma similar to Gui, but the leaves differ, yet it can withstand winter; it is likely Mu Gui. Poets often refer to it as Dangui (Red Cinnamon), referring to its reddish bark. The North currently values this type, requiring it for every meal. This aligns with the *Book of Rites* mentioning Ginger and Gui for fragrance. *Tang Ben Cao Zhu* (Commentary on Tang Materia Medica): Jun Gui leaves resemble Persimmon leaves, with three longitudinal veins, smooth and glossy without hair. Mu Gui leaves are about one chi long. Tao referred to small Gui, saying some claim it refers to small leaves. Tao cited the Classic saying leaves resemble Cypress, but verification shows they are quite different; the source of this statement is unknown. Current examination shows two types of Gui with slightly different barks. If it is Jun Gui, old bark is hard and board-like without flesh, completely unusable. Thin, curled small branches, two or three layers thick, are named Jun Gui or Tong Gui (Tube Cinnamon). Young branch bark of Mu Gui is named Rou Gui (Meat Cinnamon) or also Gui Zhi (Cinnamon Twig). Old wood is named Mu Gui or Da Gui (Large Cinnamon). It works well with Renshen etc. It was originally Jun Gui; the separate entry for single Gui is a deep error by Tao. Current research in Chen Cangqi's *Bencao* states: Jun Gui, Mu Gui, and Guixin (Cinnamon Heart) are all the same substance. Guilin and Guiling derive their names from Gui trees. They grow in this region. From south of the ridge to the sea, Gui trees are abundant, especially in Liuzhou and Xiangzhou. The taste is pungent and fierce, and the bark is thick and hard. Locals harvest thick pieces as young and thin pieces as old. Old/thin are classified together; thick/young are classified together. Young ones are pungent, fragrant, and tubular. Old ones are bland and naturally flat/thin. Flat/thin pieces are Mu Gui, named so due to age. Tubular pieces are Jun Gui, named so due to youth and ease of curling. Ancient formulas mention Tong Gui; the character resembles "Jun," leading to later scribal errors becoming custom, perpetuated in texts. Guixin is obtained by scraping off the rough outer bark to take the inner part which is pungent and flavorful. Ministers Yuxi et al. carefully noted according to the Shu edition commentary: There are three types here: Jun Gui, leaves like Persimmon; Mu Gui, leaves like Loquat; whereas this text says leaves like Cypress. Su Gong argued no Gui leaves resemble Cypress, thus calling Tao's view a deep error. This entry seems redundant. Based on Tao's note: Jun Gui is perfectly round like bamboo, with three layers being superior. Mu Gui bark is thin, yellow, rich in oily flesh, smells like Magnolia, tastes pungent. This Gui is the half-curved, oily type. The text mentions *Xian Jing* has three types of Gui, mixed with onion juice and Mica, steamed into water. This clearly indicates three types. Tao also said: During Emperor Wu of Qi's reign, trees were obtained from Xiangzhou and planted in Fanglin Garden. Although Tao Hongjing lived during Emperor Wu of Liang, he was born in the 3rd year of Jianyuan under Emperor Xiaowu of Song, served as tutor to princes in Qi, so he could see this tree and speak of it. Su Gong only knew of two types, failed to investigate details thoroughly, and called Tao's view a deep error; why such arbitrary judgment? *Baopuzi* states: Gui can be taken with Zhuli (Bamboo Sap) or Guinao (Turtle Brain). *Yaoxing Lun* (Discussion on Drug Properties): Guixin acts as the Sovereign herb. Also named Zi Gui (Purple Cinnamon). Kills plant/tree toxins. Contraindicated with raw Scallion. Taste: Bitter, Pungent. Non-toxic. Treats nine types of heart pain, kills parasites, breaks blood stasis, unblocks amenorrhea, treats soft foot disease, numbness from Bi syndrome, treats retained placenta, eliminates rebellious cough, qi stagnation and obstruction, stops internal cold pain unbearable, treats dysentery, treats nasal polyps. Ri Huazi stated: Guixin treats all wind conditions, tonifies five excesses and seven injuries, opens nine orifices, benefits joints, enriches essence and brightens eyes, warms waist and knees, breaks accumulations and masses, resolves blood stasis, treats wind-Bi with joint contracture, reconnects sinews and bones, generates muscle tissue.
*Tujing* (Illustrated Canon) states: Jun Gui grows in valleys of Jiaozhi; Mu Gui grows in valleys of Nanhai; Gui grows in Guiyang. Old classics record differences among these three, with distinct properties, flavors, and functions. However, *Erya* only mentions one type: Wood Gui. Guo Pu stated: Southerners call Gui with thick bark "Mu Gui." Su Gong believed Mu Gui is Mu Gui, and the singly named Gui refers to these. Currently, products from Lingnan include Tong Gui, Rou Gui, Guixin, Guangui (Official Cinnamon), and Bangui (Board Cinnamon). Physicians rarely distinguish between them. Old theory says Jun Gui is round like bamboo, two or three layers thick, which is now called Tong Gui. "Tong" and "Jun" characters are similar, possibly a transcription error, or it is Rou Gui. Mu Gui has thin, yellow bark, less oily flesh, smells like Magnolia, tastes similar. Scraped bark is named Guixin, suspected to be current Guangui. Gui is half-curved and oily, suspected to be current Bangui. Observing illustrations from Bin, Yi, Shao, and Qin prefectures, varieties differ but are all labeled "Gui" without aliases. Referencing old notes: Jun Gui leaves resemble Persimmon leaves, three veins, tight texture, thin as bamboo, large and small branch barks are tubular, similar to current Binzhou products. Mu Gui leaves are narrower and several times longer than Jun Gui; young branch bark is half-curved, purplish, similar to current Yizhou and Shaozhou products. Locals call its bark Magnolia bark and flesh Guixin. The existence of yellow and purple colors further verifies this. Gui leaves resemble Cypress, dark and glossy, yellow bark, red center. Current Qinzhou products have dense, fine leaves, likely related, though not strictly Cypress-shaped, causing doubt. Thick bark is named Mu Gui, i.e., Bangui. Su Gong equating Mu Gui and singly named Gui is unreliable. Trees grow 3-4 zhang high, mostly in deep mountains and barbarian caves, also planted in gardens. Transplanted north of the ridge, the pungent/spicy flavor diminishes significantly, making it unsuitable for medicine. Flowers bloom in March-April, resembling Cornus. Fruits mature in September; people use them for decoration. Leaves are fragrant, excellent for tea scent. Harvest bark in Feb/Aug, flowers in Sept; dry in shade, avoid fire. Middle category includes Tianzhu Gui (Indian Cinnamon), said to grow in Western Hu countries, similar function to Gui but less potent, now rare, so attached here. Zhang Zhongjing treated Shanghan (Cold Damage) using Guizhi Tang (Cinnamon Twig Decoction). *Jiayi Jing* (Classical Canon of Acupuncture and Moxibustion) treats Yin-received Bi syndrome with internal moxibustion/warming method: Use 20 dou of pure wine, 1 dou of Shujiao (Sichuan Pepper), 1 dou of Ganjiang (Dried Ginger), 1 dou of Gui. Four ingredients, chopped, steeped in clear wine. 1 jin of cotton wadding, 4 zhang of fine white cloth, all immersed in wine, placed in fermenting horse manure heat. Seal tightly to prevent gas leakage. After 5 days and nights, remove cloth and wadding, sun-dry, and re-soak to extract juices. Each soaking must occur on the designated day. Remove, dry, and make towels (6-7 chi long, 6-7 towels). Use immediately: heat towels over mulberry charcoal and apply to cold-Bi sites, penetrating heat to the lesion. Reheat and apply when cool, 30 times. Wipe sweat with hot towel, 30 times. Rest indoors, avoid wind. Moxa after each needle insertion. Disease resolves. This is internal warming. Also treat tendon tension by applying Gui mixed with white wine. *Xu Chuanxin Fang* (Continued Reliable Formulas) method for Gui Jiang (Cinnamon Syrup): Drink in summer to relieve thirst, boost Qi, resolve phlegm. 2 large liang of Gui powder, 1 sheng of white honey, 2 dou of water. Boil water to 1 sheng. Cool, put in new porcelain jar, add honey and powder, stir 200-300 times until uniform. Cover with one layer of oiled paper, then 7 layers of regular paper, seal with rope. Remove one paper layer daily. Open after 7 days. Medicine ready, fragrant and sweet, high quality. Many make it now, so recorded.
Lei Gong stated: Do not use thin pieces; use thick, purple ones. Remove rough outer bark, use the pungent center. From 1 jin of thick purple Gui, only 5 liang are usable. Use the flavorful parts, raw. If powdered, wrap in heavy silk and paper, protect from wind. The region produces only Gui grass, originally no Guixin. Boiling Gui grass with Danyang wood bark creates Guixin. Use alone, pounded. *Shenghui Fang* (Holy惠民 Formulas) for Wind Headache: Before rainy/windy weather onset. 1 liang Guixin powder, mix with wine to paste, apply to vertex and temples. Another formula for Nine Types of Heart Pain/Stuffiness: 1 fen Guixin powder, decoct in 1 large cup wine to 1/2 cup, strain, drink warm, immediate effect. Another for Cold Hernia, Heart Pain, Cold Limbs, Anorexia: 2 liang Guixin, peeled, powdered. Take 1 qian bi with hot wine anytime. Another for Postpartum Evil Blood Rushing Heart, Suffocation: 3 liang Guixin, powdered, form pills like cherries with Dog Gallbladder Juice. Take 2 pills with hot water/grind anytime. *Waitai Miyao* (Secret Essentials of the Outer Cabinet) for Pediatric Nocturnal Enuresis: Equal parts Gui powder and Rooster Liver, pill like mung beans. Take with warm water, 3 times/day. *Qianjin Fang* (Thousand Gold Formulas) for Stroke: Facial deviation, trismus, tongue stiffness. Decoct Guixin in wine, soak old cloth, apply to affected side (pull left if deviated right, vice versa). Highly effective. Another for Aphonia: Place Gui powder under tongue, swallow juice gradually. Another for Sudden Nausea/Pain: 8 fen Gui, chopped, decoct in 4 sheng water to 1 sheng, divide 2 doses. *Zhouhou Fang* (Handbook of Prescriptions for Emergencies) for Sudden Heart Pain: 8 liang Guixin, chopped, decoct in 4 sheng water to 1 sheng, divide 3 doses. Another for Abdominal Distension/Pain, Shortness of Breath: 2 liang Gui, chopped, decoct in 1.2 sheng water to 0.8 sheng, strain, take at once. If no Gui, Ganjiang suffices. Another for Stroke with Cold Limbs, Clear Vomit, Crying: 2 liang chopped, decoct in 3 sheng water to 2 sheng, strain, drink warm. Another for Back Blood Pain: Sift 3 sheng Gui powder, mix with vinegar, apply to pain, reapply when dry. Ge Shi Fang for Sudden Hemoptysis: 1 cun bi of Gui chips, hold in mouth day/night, ~20 doses. Also treats lower bleeding, very effective. Same as *Qianjin Fang*. Another for Postpartum Abdominal Mass Pain: Gui powder, take 1 cun bi with warm wine, 3 times/day. *Zimu Milu* same. Sun Simiao's Dietary Taboos for Stroke Aphonia: 1 chi Gui, decoct in 3 sheng water to 1 sheng, induce sweat. Another for Hematemesis: Guixin powder, take 1 cun bi with water. Mei Shi Fang for Poisonous Closed-mouth Sichuan Pepper: Causes near-death, white foam, cold body. Decoct Gui juice, drink, plus 1-2 sheng cold water. If vomiting occurs, drink strong Fermented Soybean Juice. Another for Sudden Testicular Swelling/Pain: Guixin powder mixed with water, apply. Another for Postpartum Bleeding/Pain/Mass: Equal parts Guixin and Ganjiang, powder, take 1 cun bi with wine on empty stomach. *Doumen Fang* for Stroke Aphonia: 1 liang Guixin, remove rough bark, keep close to body for 2 hours, powder, divide 3 doses. Decoct each dose in 2 cups water to 1 cup. Cure. Excellent. *Shenghui Fang* same. Yao Hezhong for Infant Umbilical Swelling: Heat Guixin, moxa/warm compress, 4-5 times/day. *Baopuzi*: Gui with onion juice steamed to water, or with Bamboo Sap, or Turtle Brain. After 7 years, walk on water, achieve immortality. Zhao Tuo's son took Gui for 20 years, grew hair on feet, walked 500 li/day.
*Bencao Yan Yi* (Supplement to Materia Medica): Gui is Very Hot. *Suwen* states: Pungent and Sweet disperse and are Yang. Thus, Zhang Zhongjing's Guizhi Tang for Shanghan Exterior Deficiency uses this herb, utilizing Pungent-Sweet dispersion. The first chapter of Bencao states: Treat cold with hot herbs. Therefore, Jun Gui and Mu Gui are not preferred because their nature is merely Warm, insufficient for Wind-Cold. Only the single-character "Gui" described in *Bencao* as Sweet, Pungent, Very Hot aligns with *Suwen*'s Pungent-Sweet Yang dispersion theory, proving Jun/Mu Gui inferior. However, *Bencao* only says "Gui," while Zhongjing says "Guizhi." This likely refers to the bark on twigs; the thick trunk bark is useless. Experts disagree without proof. "Guangui" (Official Cinnamon) name origin is unclear; recorded to prevent future confusion. "Guixin" is the heart of various Guis, inferior to single "Gui."