\r （音矩）酱\pd194.bmp\r
味辛，温，无毒。主下气温中，破痰积。生巴蜀。
唐本注云∶《蜀都赋》所谓流味于番禺者。蔓生，叶似王瓜而浓大，味辛香，实似桑椹，
皮
黑肉白。西戎亦时将来，细而辛烈。或谓二种。交州、爱州人云∶ 酱，人家多种，蔓生。
子长大，谓苗为浮留藤。取叶合槟榔食之，辛而香也。又有荜茇，丛生，子细，味辛，烈于
酱。此当信也。今注渝、泸等州出焉。（唐本先附）
图经曰∶ （音矩）酱，生巴蜀，今夔川、岭南皆有之。昔汉武使唐蒙晓谕南越，南越
食蒙以
酱，蒙问所从来，答曰∶西北 江广数里，出番禺城下。武帝感之，于是开 、越 也
。刘渊林注《蜀都赋》云∶ 酱，缘木而生。其子如桑椹。熟时正青，长二、三寸。以蜜藏
而食之，辛香。温调五脏。今云蔓生，叶似王瓜而浓大，实皮黑肉白，其苗为浮留藤。取叶
合槟榔食之，辛而香也。两说大同小异，然则渊林所云乃蜀种。如此今说是海南所传耳。今
唯贵荜茇而不尚 酱，故鲜有用者。
海药云∶谨按《广州记》云∶波斯国文，实状若桑椹，紫褐色者为上，黑者是老不堪。
黔
中
亦有，形状相似，滋味一般。主咳逆上气，心腹虫痛，胃弱虚泻，霍乱吐逆，解酒食味。近
多黑色，少见褐色者也。雷公云∶凡使，采得后以刀刮上粗皮便捣，用生姜自然汁拌之，蒸
一
日了，出，日干。每修事五两，用生姜汁五两，蒸干为度。食疗温。散结气，治心腹中冷气
。亦名土荜茇。岭南荜茇，尤治胃气疾。巴蜀有之。齐民要术 子下气消谷。
【矩】酱
《唐本草》注云：即《蜀都赋》中所说的“流味于番禺”的那种东西。它是蔓生植物，叶子像王瓜但更浓大，味道辛香，果实像桑葚，皮黑肉白。西域有时也会进贡这种药材，颗粒细小且辛辣猛烈。有人认为是两种不同的东西。交州、爱州的人说：这种酱，民间多种植，为蔓生植物。果实长大，称其苗为浮留藤。取叶子与槟榔一起食用，味道辛辣而芳香。还有荜茇，丛生，果实细小，味道辛辣，比【矩】酱更猛烈。这应当是可信的。现在的注释说产自渝州、泸州等州。（《唐本草》原本附注）
《图经》说：【矩】酱，产于巴蜀，现在夔川、岭南都有出产。从前汉武帝派唐蒙晓谕南越，南越人用【矩】酱给唐蒙吃，唐蒙问是从哪里来的，回答说：从西北方向经过一条宽几里的江，出自番禺城下。汉武帝对此感到感慨，于是开通了西南夷和南越的道路。刘渊林注释《蜀都赋》说：【矩】酱，沿着树木生长。它的果实像桑葚。成熟时呈青色，长二、三寸。用蜜封存后食用，味道辛辣芳香。能温和地调理五脏。现在说是蔓生，叶子像王瓜但更浓大，果实皮黑肉白，其苗称为浮留藤。取叶子与槟榔一起食用，味道辛辣而芳香。这两种说法大体相同略有差异，那么刘渊林所说的乃是蜀地的品种。像这样，现在说的是海南所流传的品种。现在只推崇荜茇而不崇尚【矩】酱，所以很少有用它的人。
《海药本草》说：谨按《广州记》记载：波斯国的文字中，果实形状像桑葚，紫褐色的是上品，黑色的是老熟不堪用的。黔中也有，形状相似，滋味一样。主治咳嗽气逆，心腹虫痛，胃弱虚泻，霍乱吐逆，解酒食毒。现在多为黑色，少见褐色的。雷公说：凡是使用，采得后用刀刮去上面的粗皮然后捣碎，用生姜自然汁拌和，蒸一天后取出，晒干。每次炮制五两，用生姜汁五两，蒸干为止。《食疗本草》说：性温。散结气，治疗心腹中的冷气。又名土荜茇。岭南的荜茇，尤其擅长治疗胃气疾病。巴蜀地区有出产。《齐民要术》提到其子能下气消谷。
Ju Jiang (Schisandra Paste/Sauce)
Pungent in flavor, warm in nature, non-toxic. Primarily treats descending Qi, warming the middle jiao, and breaking up phlegm accumulations. Grows in the Ba and Shu regions.
The *Tang Bencao* commentary states: It refers to what is mentioned in the *Shudu Fu* as "flowing its flavor to Panyu." It is a climbing vine; the leaves resemble those of *Trichosanthes cucumerina* (Wanggua) but are thicker and larger, with a pungent and aromatic taste. The fruit resembles mulberry (*Morus alba*), with black skin and white flesh. Western Regions occasionally supply it; these specimens are finer and more intensely pungent. Some consider them to be two different species. People in Jiaozhou and Aizhou say: This "Jiang" is widely cultivated by households, growing as a vine. The fruits grow large, and the seedlings are called "Fuliu Teng" (Floating Vine). The leaves are taken and eaten together with betel nut, possessing a pungent and aromatic flavor. There is also *Bibo* (Long Pepper), which grows in clumps, has small fruits, and tastes pungent, being more intense than Ju Jiang. This account should be considered credible. Current annotations state it originates from Yuzhou, Luzhou, and other prefectures. (Originally attached in *Tang Bencao*)
The *Tujing* states: Ju Jiang grows in Ba and Shu; currently, it is found in Kuichuan and Lingnan. In ancient times, Emperor Wu of Han sent Tang Meng to instruct the Nan Yue people. The Nan Yue people served Tang Meng Ju Jiang. When Tang Meng asked where it came from, he was told: "From the northwest, crossing a river several li wide, originating below the city of Panyu." Moved by this, Emperor Wu opened the routes to the Southwestern Barbarians and Nan Yue. Liu Yuanlin, annotating the *Shudu Fu*, said: Ju Jiang grows along trees. Its fruits resemble mulberries. When ripe, they are green, two or three inches long. Stored in honey and consumed, they are pungent and aromatic. They gently regulate the five zang organs. The current description says it is a vine, with leaves resembling *Trichosanthes cucumerina* but thicker and larger, fruits with black skin and white flesh, and seedlings called Fuliu Teng. Leaves are taken and eaten with betel nut, being pungent and aromatic. These two accounts are largely similar with minor differences. Thus, what Liu Yuanlin described is the variety from Shu. As such, the current description refers to the variety transmitted from Hainan. Currently, only *Bibo* is valued, while Ju Jiang is not highly regarded, so it is rarely used.
The *Haiyao Bencao* states: According to the *Guangzhou Ji*: In Persian script, the fruit resembles a mulberry. Those that are purple-brown are superior grade; those that are black are old and inferior. It is also found in Qianzhong, with similar shape and identical taste. It primarily treats cough with rebellious Qi, abdominal pain due to parasites, weak stomach with deficiency diarrhea, cholera with vomiting and reflux, and resolves alcohol and food toxicity. Currently, most are black, with few brown ones. Leigong stated: For processing, after harvesting, scrape off the coarse outer skin with a knife, then pound. Mix with fresh ginger juice, steam for one day, take out, and dry in the sun. For every five taels processed, use five taels of fresh ginger juice, steaming until dry. The *Shiliao* states: Warm in nature. Dissipates stagnant Qi, treats cold Qi in the heart and abdomen. Also known as Tu Bibo (Earth Long Pepper). Lingnan Bibo is particularly effective for treating stomach Qi disorders. Found in Ba and Shu. The *Qimin Yaoshu* mentions its seeds descend Qi and aid digestion.