\r荔枝子\pd493.bmp\r
味甘，平，无毒。止渴，益人颜色。生岭南及巴中。其树高一、二丈，叶青阴，凌
冬不凋。形如松子，壳朱若红罗纹，肉青白若水精，甘美如蜜。四、五月熟，百鸟食之，皆
肥矣。（今附）
图经曰∶荔枝子，生岭南及巴中，今泉、福、漳、嘉、蜀、渝、涪州、兴化军及二广州
郡皆
有之。其品闽中第一，蜀川次之，岭南为下。《扶南记》云∶此木以荔枝为名者，以其结实
时
枝弱而蒂牢，不可摘取，以刀斧 （音利）取其枝，故以为名耳。其木高二、三丈，自径尺
至
于合抱，颇类桂木、冬青之属。叶蓬蓬然，四时荣茂不凋。其木性至坚劲，工人取其根作阮
咸槽及弹棋局。木之大者，子至百斛。其花青白，状若冠之蕤缨。实如松花之初生者。壳若
罗纹，初青渐红，肉淡白如肪玉，味甘而多汁。五、六月盛熟时，彼方∶皆燕会其下以赏之
，宾主极量取啖，虽多亦不伤人。小过度，则饮蜜浆一杯便解。荔枝始传于汉世，初唯出岭
南
，后出蜀中。《蜀都赋》所云∶旁梃龙目，侧生荔枝是也。蜀中之品，在唐尤盛。白居易图
序论之详矣。今闽中四郡所出特奇，而种类仅至三十余品，肌肉甚浓，甘香莹白，非广、蜀
之比也。福唐岁贡白曝荔枝并蜜煎荔枝肉，俱为上方∶之珍果。白曝须佳实乃堪，其市货者
，多用杂色荔枝入盐、梅曝之成，而皮深红，味亦少酸，殊失本真。凡经曝皆可经岁，好者
寄
至都下及关、峡，河外诸处，味犹不歇。百果流布之盛，皆不及此。又有焦核荔枝，味更甜
美。或云是木生背阳，结实不完就者，白曝之尤佳。又有绿色、蜡色，皆其品之奇者，本土
亦自难得。其蜀岭荔枝，初生亦小酢，肉薄不堪曝。花及根亦入药。崔元亮《海上方》治
喉痹肿痛，以荔枝花并根，共十二分，以水三升煮，去滓，含，细细咽之，瘥止。
陈藏器味酸，子如卵。《广州记》云∶荔枝精者，子如鸡卵大，壳朱肉白，核如鸡舌香。
《
广志》曰∶荔枝冬青，实如鸡子，核黄黑似熟莲子，实白如肪脂，甘而多汁，美极，益人也
。海药∶云∶谨按《广州记》云∶生岭南及波斯国。树似青木香。味甘、酸。主烦渴，头重
，心
虫不
敢近。人才采之，乌鸟、蝙蝠之类，无不残伤。故采荔枝者，日中而众采之。荔枝子，一日
色变，二日味变，三日色味俱变。古诗云∶色味不逾三日变。员安宇荔枝诗云∶香味三日变
。今泸、渝人食之，多则发热疮。食疗微温。食之通神益智，健气及颜色，多食则发热。
衍义曰∶荔枝，药品中今未见用，唯崔元亮方∶中收之。果实中为上品，多食，亦令人
发虚
此物喜双实，尤可爱。本朝有蔡君谟《荔枝谱》，其说甚详。唐·杜牧诗云∶二骑红尘妃子
笑，无人知是荔枝来。此是川蜀荔枝，亦可生置之长安也。以核熳火中，烧存性，为末，新
酒调，一枚，末服，治心痛及小肠气。
味甘，性平，无毒。能止渴，使人面色红润。产于岭南及巴中地区。其树高一、二丈，叶子青翠阴凉，过冬不凋谢。形状像松子，壳色朱红如同红罗纹，果肉青白如同水晶，味道甘甜如蜜。四、五月成熟，百鸟吃了它，身体都变得肥壮。（今附）
《图经》说：荔枝子，产于岭南及巴中，如今泉州、福州、漳州、嘉州、蜀州、渝州、涪州、兴化军以及广州、二广各郡都有出产。其中品种以福建（闽中）为第一，四川（蜀川）次之，岭南为下等。《扶南记》说：这种树之所以叫荔枝，是因为结果时枝条柔弱而蒂头牢固，无法用手摘取，必须用刀斧砍断树枝才能取下，所以以此命名。这种树高二、三丈，树干直径从一尺到合抱粗不等，很像桂树、冬青之类。叶子茂密，四季常青不凋谢。木质非常坚硬强劲，工匠取它的根制作阮咸槽和弹棋局。树大的，果实可达一百斛。花是青白色的，形状像冠帽上的垂缨。果实像刚长出的松花。壳像罗纹，初为青色渐变红色，果肉淡白如玉脂，味甘多汁。五、六月盛熟时，当地人在树下设宴款待宾客，宾主尽情品尝，即使多吃也不伤人。稍微过量，喝一杯蜜浆就能缓解。荔枝在汉代开始传入中原，起初只产于岭南，后来产于蜀中。《蜀都赋》所说的“旁梃龙目，侧生荔枝”就是指的这个。蜀中的荔枝在唐代尤其兴盛。白居易曾详细论述过。现在福建四郡所产的特别奇特，种类多达三十多种，果肉很厚，甘甜香莹白，不是广州、蜀地所能比的。福唐每年进贡白晒荔枝和蜜煎荔枝肉，都是宫廷珍果。白晒必须用好的果实才行，市场上售卖的，多用杂色荔枝加盐、梅晒干制成，皮深红，味道略带酸味，完全失去了本真。凡是经过晒制的都能保存一年，好的寄送到京城及关、峡、河外等地，味道依然不变。各种水果流通之盛，都不及荔枝。又有焦核荔枝，味道更甜美。有人说这是树木生长在背阴处，果实发育不完全，白晒效果尤佳。又有绿色、蜡色的，都是奇特的品种，本地也难得见到。至于蜀岭荔枝，初生时略带酸味，肉薄不适合晒制。花和根也可以入药。崔元亮《海上方》治疗喉痹肿痛，用荔枝花和根共十二分，用水三升煮，去渣，含漱，细细咽下，病愈即止。
陈藏器说：味酸，子像卵。《广州记》说：荔枝精品的，子像鸡蛋大，壳朱红肉白，核像鸡舌香。《广志》说：荔枝冬青，果实像鸡蛋，核黄黑像熟莲子，果肉白如脂肪，味甘多汁，极美，有益于人。海药说：谨按《广州记》说：产于岭南及波斯国。树像青木香。味甘、酸。主治烦渴、头重，心虫不敢靠近。人们采摘时，乌鸟、蝙蝠之类，无不残伤。所以采荔枝的人，在中午时分众人一起采摘。荔枝子，一天变色，两天变味，三天色味俱变。古诗说：色味不超过三天就变了。员安宇荔枝诗说：香味三天就变了。现在泸州、渝州人吃多了，容易发热疮。食疗说：性微温。吃了通神益智，健气及颜色，多吃则发热。
《衍义》说：荔枝，药品中现在未见使用，只在崔元亮的方子中收录。果实中属上品，多吃也会让人发虚。此物喜欢结双实，尤其可爱。本朝有蔡君谟《荔枝谱》，说法很详细。唐代杜牧诗说：“一骑红尘妃子笑，无人知是荔枝来。”这是指川蜀荔枝，也可以新鲜放置到长安。将核埋在火中烧存性，研末，新酒调服一枚末，治疗心痛及小肠气。
Litchi Seed (Litchi Zi)
Sweet in taste, neutral in nature, non-toxic. It can relieve thirst and improve complexion. It grows in Lingnan and Bazhong regions. The tree is one to two zhang high, with green leaves that provide shade and do not shed in winter. Its shape resembles pine nuts; the shell is vermilion red like crimson silk patterns, the flesh is cyan-white like crystal, and it tastes as sweet as honey. It ripens in the fourth and fifth lunar months; when birds eat it, they all become fat. (Modern addition)
The *Tu Jing* states: Litchi seed grows in Lingnan and Bazhong. Currently, it is found in Quanzhou, Fuzhou, Zhangzhou, Jiazhou, Shuzhou, Yuzhou, Fuzhou, Xinghua Jun, as well as Guangzhou and other prefectures in Liangguang. Among them, the varieties from Fujian (Minzhong) are the best, those from Sichuan (Shuchuan) are second, and those from Lingnan are inferior. The *Funan Ji* says: This tree is named "Litchi" because when bearing fruit, the branches are weak but the calyx is firm, making it impossible to pick by hand; one must use a knife or axe to cut the branch, hence the name. The tree is two to three zhang high, with a trunk diameter ranging from one chi to arm-span thick, resembling cinnamon trees or Ilex chinensis. The foliage is dense, flourishing year-round without shedding. The wood is extremely hard and tough; craftsmen take its roots to make Ruanxian troughs and chessboards. Large trees yield up to one hundred hu of fruit. The flowers are cyan-white, resembling the tassels on a crown. The fruit resembles newly formed pine cones. The shell has a pattern like brocade, initially green turning red; the flesh is pale white like jade fat, sweet and juicy. During peak ripeness in the fifth and sixth lunar months, locals hold banquets under the trees to enjoy it; guests and hosts eat to their heart's content, and even excessive consumption does not harm the body. A slight excess can be relieved by drinking a cup of honey water. Litchi was first introduced to the Central Plains during the Han Dynasty, originally only from Lingnan, later from Sichuan. The *Shu Du Fu* mentions "Longmu on the side, Litchi growing nearby," referring to this. Sichuan litchi was particularly prominent in the Tang Dynasty. Bai Juyi discussed it in detail. Currently, the produce from the four prefectures of Fujian is exceptionally unique, with over thirty varieties, thick flesh, sweet fragrance, and translucent white color, incomparable to those from Guangdong or Sichuan. Futang annually tributes sun-dried white litchi and honey-preserved litchi flesh, both being precious fruits for the imperial court. Sun-drying requires excellent fruit; market goods often use mixed-color litchi preserved with salt and plum, resulting in dark red skin and slightly sour taste, losing the true flavor. Any preserved litchi can last a year; good quality ones sent to the capital, Guanxia, and beyond retain their flavor. The abundance of fruit distribution cannot surpass this. There is also "burnt-core litchi," which tastes sweeter. Some say these grow on the shady side of the tree and are imperfectly formed, making them especially suitable for sun-drying. Green and waxy-colored varieties are also rare local specialties. As for Sichuan-Lingnan litchi, it is initially slightly sour with thin flesh unsuitable for drying. Both flowers and roots can be used medicinally. Cui Yuanliang's *Haishang Fang* treats throat bi (sore throat/swelling) using litchi flower and root (12 fen each), boiled in 3 sheng of water, strained, held in the mouth, and swallowed slowly until cured.
Chen Cangqi states: Sour taste, seeds like eggs. The *Guangzhou Ji* says: Premium litchi seeds are egg-sized, with vermilion shells and white flesh, and cores resembling clove aroma. The *Guang Zhi* says: Litchi Dongqing, fruit like chicken eggs, core yellow-black like ripe lotus seeds, flesh white like fat, sweet and juicy, extremely delicious, beneficial to humans. Sea Medicine states: According to the *Guangzhou Ji*, it grows in Lingnan and Persia. The tree resembles Aquilaria agallocha. Sweet and sour in taste. Mainly treats irritability and thirst, heavy head, and deters heart parasites. When people harvest, birds like crows and bats are often injured. Therefore, harvesters gather in groups at noon. Litchi seeds change color in one day, flavor in two days, and both color and flavor in three days. Ancient poetry says: Color and flavor do not last more than three days. Yuan Anyu's litchi poem says: Fragrance changes in three days. People in Luzhou and Yuzhou who eat too much may develop heat sores. Dietary Therapy states: Slightly warm in nature. Consuming it enhances spirit and intelligence, strengthens qi and complexion, but excessive intake causes heat.
*Yanyi* states: Litchi is currently not used in medicinal preparations, except recorded in Cui Yuanliang's formula. Among fruits, it is a top-grade item; excessive consumption can cause deficiency. This fruit prefers double-bearing, which is particularly lovely. In our dynasty, Cai Junmo wrote the *Litchi Pu*, detailing its characteristics. Tang poet Du Mu wrote: "A rider kicks up red dust, the concubine smiles; no one knows it is litchi arriving." This refers to Sichuan litchi, which could be transported fresh to Chang'an. Burning the core in fire until carbonized, grinding into powder, and taking with new wine treats heart pain and small intestine qi stagnation.