味甘，性热，无毒。主补中益气。鹅有三、四等，金头鹅为上，小金头鹅为次。
有花鹅者，有一等鹅不能鸣者，飞则翎响，其肉微腥，皆不及金头鹅。
味甘，平，无毒。利五脏，主消渴。孟诜云∶肉性冷，不可多食，亦发痼疾。《日
华子》云∶苍鹅性冷有毒，食之发疮。白鹅无毒，解五脏热，止渴。脂润皮肤，主治耳聋。
鹅弹补五脏，益气。有痼疾者，不宜多食。
味甘，平，无毒。主风挛拘急，偏枯，气不通利，益气，壮筋骨，补劳瘦。
雁骨灰
和米泔洗头，长发。
雁膏
治耳聋，亦能长发。
雁脂
补虚羸，令人肥白。六月、七月勿食雁，令人伤神。
味甘，温，无毒。补中益气，食之甚有益人，炙食之味尤美。然有数等，白
、黑头 、胡 ，其肉皆不同。
髓
味甘美，补精髓。
味甘，平，微温，无毒。主妇人崩中漏下赤白，补虚，温中，止血。
白雄鸡
味酸，无毒。主下气，疗狂邪，补中，安五脏，治消渴。
乌雄鸡
味甘酸，无毒。主补
中，止痛，除心腹恶气。虚弱者，宜食之。
乌雌鸡
味甘，温，无毒。主风寒湿痹，五缓
六急，中恶，腹痛及伤折骨疼，安胎血，疗乳难。
黄雌鸡
味酸，平，无毒。主伤中，消
渴，小便数，不禁，肠 ，泄痢，补五脏。先患骨热者，不可食。
鸡子
益气，多食令人
有声。主产后痢，与小儿食之止痢。《日华子》云∶鸡子，镇心，安五脏。其白微寒，疗目
赤热痛，除心下伏热，止烦满、咳逆。
味甘，性平，无毒。治疗上气咳逆（气机上逆引起的咳嗽气喘），水肿胀满久治不愈，做成羹汤食用效果良好。
味甘，性平，无毒。主治鼠瘘（淋巴结结核），恶疮，头骨疗效尤其好。
味甘，性热，无毒。主要功效为补益中气，益气力。鹅分为三、四等，金头鹅为上等，小金头鹅为次等。有花鹅，有一种鹅不能鸣叫，飞翔时羽毛作响，其肉略带腥味，都不如金头鹅。
味甘，性平，无毒。通利五脏，主治消渴（糖尿病类症状）。孟诜说：鹅肉性冷，不可多吃，也会引发陈旧性疾病。《日华子》说：苍鹅性冷有毒，食用会诱发疮疡。白鹅无毒，能解除五脏的热邪，止渴。鹅脂滋润皮肤，主治耳聋。鹅胆补五脏，益气。患有陈旧性疾病的人，不宜多吃。
味甘，性平，无毒。主治风邪引起的筋脉拘挛抽搐，半身不遂，气机不通畅，益气，强壮筋骨，补益虚劳消瘦。雁骨灰与米泔水混合洗头，可促进头发生长。雁膏治疗耳聋，也能促进头发生长。雁脂补益虚弱羸瘦，使人肌肤肥嫩白皙。六月、七月不要食用雁，否则会损伤精神。
味甘，性温，无毒。补益中气，食用对人非常有益，烤着吃味道尤其鲜美。然而有几类，白鹇、黑头鹇、胡鹇，它们的肉质都不同。鹇髓味甘美，补益精髓。
味甘，性平，微温，无毒。主治妇女崩漏（非经期大量出血或淋漓不断）赤白带下，补虚，温中，止血。
白雄鸡味酸，无毒。主治降气，治疗狂乱邪气，补益中气，安定五脏，治疗消渴。
乌雄鸡味甘酸，无毒。主治补益中气，止痛，消除心腹部的恶浊之气。身体虚弱者，适宜食用。
乌雌鸡味甘，性温，无毒。主治风寒湿痹（由风、寒、湿邪引起的关节肌肉疼痛麻木），五缓六急（多种筋脉弛缓或拘急病症），中恶（突受邪气侵袭），腹痛及跌打损伤骨折疼痛，安胎养血，治疗乳汁不通。
黄雌鸡味酸，性平，无毒。主治内伤，消渴，小便频数，失禁，肠澼（痢疾），泄泻痢疾，补益五脏。先前患有骨热者，不可食用。
鸡蛋益气，多吃会让人声音洪亮。主治产后痢疾，给小儿食用可止痢。《日华子》说：鸡蛋能镇心安神，安定五脏。蛋清微寒，治疗目赤肿痛，清除心下的伏热，止烦闷、咳嗽气喘。
Sweet in flavor, neutral in nature, non-toxic. Treats shangqi ke ni (cough and asthma due to rebellious Qi), chronic edema and abdominal distension; making it into a soup is beneficial.
Sweet in flavor, neutral in nature, non-toxic. Mainly treats shu lou (scrofula/lymphatic tuberculosis) and malignant sores; the skull bone is particularly effective.
Sweet in flavor, neutral in nature, non-toxic. Excessive consumption may induce sores.
Sour in flavor, non-toxic. Mainly treats various wind diseases and lao ji (consumptive disease). Brewing it into wine is especially good.
Sweet in flavor, hot in nature, non-toxic. Primarily tonifies the Middle Jiao and benefits Qi. Geese are categorized into three or four grades; Jin Tou E (Golden-headed Goose) is the highest grade, and Xiao Jin Tou E (Small Golden-headed Goose) is the second. There are Hua E (Patterned Geese); one type cannot crow, makes noise with its feathers when flying, has slightly fishy meat, all inferior to Jin Tou E.
Sweet in flavor, neutral in nature, non-toxic. Promotes the free flow of the Five Zang organs, mainly treats xiao ke (wasting-thirst syndrome). Meng Shen stated: Goose meat is cold in nature, should not be eaten in excess, and can also trigger chronic diseases. *Ri Hua Zi* stated: Cang E (Grey Goose) is cold and toxic, eating it induces sores. Bai E (White Goose) is non-toxic, clears heat from the Five Zang organs, and stops thirst. Goose fat moisturizes the skin, mainly treating tui er (deafness). E Dan (Goose egg) tonifies the Five Zang organs and benefits Qi. Those with chronic diseases should not eat it in excess.
Sweet in flavor, neutral in nature, non-toxic. Mainly treats feng luan ju ji (wind-induced spasm and contracture), pian gu (hemiplegia), and Qi obstruction; benefits Qi, strengthens sinews and bones, and tonifies consumptive emaciation. Yan Gu Hui (Wild Goose Ash) mixed with Mi Gan (rice washing water) for washing hair promotes hair growth. Yan Gao (Wild Goose Fat) treats deafness and also promotes hair growth. Yan Zhi (Wild Goose Lard) tonifies deficiency and emaciation, making the body plump and fair. Do not eat wild geese in the sixth and seventh lunar months, as it damages the spirit.
Sweet in flavor, warm in nature, non-toxic. Tonifies the Middle Jiao and benefits Qi; eating it is very beneficial to humans, and roasting it yields an especially delicious taste. However, there are several types: Bai Xian (White Argus Pheasant), Hei Tou Xian (Black-headed Pheasant), and Hu Xian (Hu Pheasant), whose meats differ. Sui (Marrow) is sweet and delicious, tonifying essence and marrow.
Sweet in flavor, neutral in nature, non-toxic. Tonifies the Middle Jiao and benefits Qi. Suitable for roasting, it is very delicious.
Sweet in flavor, neutral in nature, slightly warm, non-toxic. Mainly treats fu ren beng zhong lou xia chi bai (uterine bleeding and leukorrhea in women), tonifies deficiency, warms the Middle Jiao, and stops bleeding.
Bai Xiong Ji (White Rooster) is sour in flavor, non-toxic. Mainly descends Qi, treats kuang xie (mania and eccentricity), tonifies the Middle Jiao, calms the Five Zang organs, and treats xiao ke.
Wu Xiong Ji (Black Rooster) is sweet and sour in flavor, non-toxic. Mainly tonifies the Middle Jiao, relieves pain, and eliminates evil Qi in the heart and abdomen. Those who are weak should eat it.
Wu Ci Ji (Black Hen) is sweet in flavor, warm in nature, non-toxic. Mainly treats feng han shi bi (wind-cold-dampness bi syndrome), wu huan liu ji (five slackness and six urgency conditions), zhong e (sudden attack by evil pathogen), abdominal pain, and fracture pain from trauma; calms the fetus and nourishes blood, treats ru nan (difficult lactation).
Huang Ci Ji (Yellow Hen) is sour in flavor, neutral in nature, non-toxic. Mainly treats shang zhong (internal injury), xiao ke, frequent urination, incontinence, chang pi (dysentery), diarrhea and dysentery, and tonifies the Five Zang organs. Those who previously suffered from gu re (bone heat) should not eat it.
Ji Zi (Chicken Egg) benefits Qi; excessive consumption makes the voice resonant. Mainly treats chan hou li (postpartum dysentery); giving it to children stops dysentery. *Ri Hua Zi* stated: Chicken eggs calm the heart and benefit the Five Zang organs. The white is slightly cold, treats mu chi re tong (red, swollen, hot, and painful eyes), clears latent heat in the epigastrium, and stops irritability, fullness, cough, and asthma.