盐 味咸性寒。多食伤肺发咳，令失色损筋力。患水肿者、喘嗽者忌食。喜咸
人必肤黑，血病无多食盐，多食则脉凝涩而变色。盐中多以矾硝灰石之类杂秽，须
水澄复煎乃佳。河东天生者及晒成者，无毒。其煎炼者，不洁有毒。一种戎盐，功
用相同。凡饮食过多作胀，以盐擦牙，温水漱咽二三次，即消。乌贼鱼骨能淡盐。
服甘遂药者，忌之。用盐擂椒味佳。
豆油 味辛甘，性冷，微毒。多食困脾，发冷疾，滑骨髓。菜油功用相同。
麻油 味甘辛，性冷。多食滑肠胃，发冷疾。久食损人肌肉。生性冷，熟性热，
可随时熬用。凡经宿者，食之动风。若过于煎熬者，性极热，勿用。
黑沙糖 味甘性温。多食令人心痛，生长虫，消肌肉，损齿发疳。同鲫鱼食，
生疳虫。同葵菜食，成流癖。同 食，成瘕，令身重不能行。令人每用为调和，徒
取其适口，而不知阴受其害也。
白沙糖 味甘性寒。多食助熟损齿生虫。轻白如粉者，为糖霜。坚白如冰者，
为晶糖。性味相同。
蜂蜜 味甘，性微温。多食动脾。凡取蜜夏冬为上，秋次之，春则易发酸。川
蜜温、闽广性热、西南蜜凉。色白味甜。七月勿食生蜜，令人暴下霍乱。青赤酸者，
食之心烦。与李子、生葱、韭薤、莴苣、同食，令人利下。勿同黍米食。食蜜饱后，
不可食 ，令人暴亡。多食发湿热病，生虫 。小儿尤宜少食。凡蜜钱诸果，用细
辛置于顶，不虫蛇。
薄荷 味辛性凉，虚弱人久食，成消渴病。新病初愈食之，令虚汗不止。与鳖相
反。猫食之醉。凡收薄荷者，须隔夜以粪水浇之，雨后乃可刈收，则性凉，不尔不凉也。
荜茇 味辛性热。能动脾肺之火。多食令人目昏，食料不宜用之。
草豆蔻 味辛涩，性温。多食能助脾热，伤肺损目。不如缩砂仁白豆蔻之性气和也。
红豆蔻 味辛性温。多食令人舌粗，不思饮食，最能动火伤目致衄。食料中不宜用之。
食茱萸 味辛苦，性大热。多食动脾火，发浮肿虚恚，发疮痔。有目疾火证者，
忌食。勿同茨菇食。
川椒 味辛性热，有毒。多食令人乏气伤血脉。凡有实热喘以嗽及暴赤火眼者，
勿食椒。五月食椒，损气伤心，令人多忘。闭口者杀人。中其毒者，用凉水麻仁浆
解之。川椒肉浓皮皱，其子光黑，如人子瞳。他椒子虽黑而无神，土椒子则无光矣。
花椒性味相同，但力差薄耳。
胡椒 味辛，性大热，有毒。多食损肺，令人吐血助火，昏目发疮。有实火及
热病患食之，动火伤气，阴受其害。病咽喉口齿及肠红痔漏者，忌之。妊妇食之，
令助胎热，子生疮疥。
小茴香 味辛甘，性微温。力缓于大茴。有实火人宜少食之。其茎叶与子性味相同。
莳萝 味辛性温。杀鱼肉毒。有实热者少食。其根有大毒，误食杀人。
桂皮 味辛性温。有实火者少食。忌生葱、石脂。
茶 味苦而甘，茗性大寒， 性微寒。久饮令人瘦，去人脂，令人不睡。
大渴及酒后饮茶，寒入肾经，令人腰脚膀胱冷痛，兼患水肿挛痹诸疾。尤忌将盐点
茶，或同咸味食，如引贼入肾。空心切不可饮。同榧食，令人身重。饮之宜热，冷
饮聚痰，宜少勿多，不饮更妙。酒后多饮浓茶，令吐。食茶叶令发黄成癖。唯蒙茶
性温，六安、湘潭茶稍平。松茗伤人为最。若杂入香物，令病透骨。况真茶即少，
杂茶更多，民生日用，受其害者，岂可胜言？妇妪蹈其弊者更甚。服威灵仙、土茯
苓者忌之。服史君子者忌饮热茶，犯之即泻。茶子捣仁洗衣，去油腻。广南一种苦
HT，性大寒，胃冷人勿食。
酒类 甚多，其味有甘苦酸淡辛涩不一，其性皆热，有毒。多饮助火生痰，昏神
软件，损筋骨，伤脾胃，耗肺气，夭人寿。饮冷酒同牛肉食，令人生虫。同乳饮，
令人气结。同胡桃食，令咯血。酒醉卧黍穣，食猪肉，患大风。酒同芥食，及合辛
辣等物，缓人筋骨。酒后饮茶多，伤肾聚痰，成水肿及挛痛，腰脚重坠，膀胱疝
证，腹下冷痛，消渴痰饮。久饮过度，令人精薄无子。醉卧当风，成癜风瘫痪。醉
后浴冷水，成痛痹。凡用酒服丹砂、雄黄等药，能引药毒入四肢，滞血，化为痈疽。
中一切砒蛊等毒，从酒得者不治。凡饮酒宜温，不宜热，宜少不宜多。饮冷酒成手
战。有火证、目疾、失血、痰嗽、痔漏、疮疥者，并宜忌之。饮酒者喜咸恶甘，勿
同甜物食。枳 、葛花、赤豆花、绿豆粉皆能醒酒解毒。酒浆照人无影，及祭酒自
耗者，勿饮。酒酸以赤小豆一升，炒焦入罐内，可变好。
烧酒 味甘辛，性大热，有毒。多饮败胃伤胆，溃髓弱筋，伤神损寿。有火证
者忌之。同姜蒜、犬肉食，令人生痔发痼疾。妊妇饮之，令子惊痫。过饮发烧者，
以新汲冷水浸之，或浸发即醒。中其毒者，服盐冷水、绿豆粉可少解。或用大黑豆
一升，煮汁一二升，多饮。服之取吐便解。
酒糟 味辛甘，性温。腊月者可久留，有火热病及喘嗽者，勿食糟物。
醋 味酸甘苦性微温。解鱼肉瓜菜毒。米醋乃良。多食损筋骨，伤胃气，不
宜男子，损齿灭颜，能发毒。不可同诸药食，服茯苓、丹参、葶苈药者忌之。凡风
寒咳嗽及泻痢脾病者，勿食。
酱 味咸甘，性冷。杀鱼肉菜蕈百药毒，多食助湿发疮，发小儿无辜生痰动
气。妊妇合雀肉食，令儿面黑。同葵藿食，能堕胎。麦酱同鲤鱼及鱼 食，生口疮。
患肿胀五疸咳嗽者，勿食豆酱乃佳。患疮疖者食之，令瘢黑。服甘遂者忌之。
饴糖 味甘性温。多食生痰助火，动脾风，发湿热。患中满、吐逆、秘结、牙
、赤目、疳病者，切忌食之。勿同猪心肺食，服半夏、菖蒲者忌之。
豆腐 味甘咸，性寒。多食动气作泻，发肾邪及疮疥头风病。夏月少食，恐人
汗入内。凡伤豆腐及中毒者，食莱菔、杏仁可解。
粉皮 索粉 俱味甘性凉。脾胃虚弱者，多食难化，令腹痛泄泻，食杏仁即消。
如近杏仁，即烂不成索。
乳酪 味甘酸，性寒。患脾痢者勿食。羊乳酪同鱼 食，成瘕。忌醋。不可合
鲈鱼食。
酥油 味甘，性微寒。患脾气虚寒者，宜少食之。
乳饼 味甘，性微寒。多食动气滑肠，生痰。患泄泻者，不宜食。
鱼膘 味甘咸，性平。脾胃虚者，宜少食之。回鱼者性寒，不益肾。
鱼脍 味甘性温。同乳酪食，令霍乱。勿同诸瓜食，夜食不消成积。食后饮冷
水生虫，疫病后食之，损脾成内疾。食生 成瘕为怪病。过食不消者，用马鞭草汁
和酒服可化。勿同猪肝食。
鱼酢 味甘咸，性平。诸鱼皆可作酢，多食难化，发疮疥。防杂发害人。生酢
损人，食之动脾胃病。同胡荽、同葵菜、同豆藿、同麦酱、同绿豆、同蒜食，并令
消渴及霍乱。无鳞鱼 尤不益人。
生姜 味辛甘，肉性温、皮性寒。生发散，熟温中，多食损心气，发目疾、五
痔、失血。凡患疮疖人食之，长恶肉。妊妇多食生姜，助胎热，令子生疮疥，或生
多指。多食辛辣，皆能损胎。夜不食姜，免耗真气。忌同猪肉、牛肉、马肉、兔肉
食。秋姜宜少食，能泻气夭年。干姜久食，令人目暗。妊妇食之，令胎内消，盖其
性大热而辛散也。糟老姜入蝉蜕，则无筋。
盐：味道咸，性质寒凉。多吃会损伤肺脏引发咳嗽，使人面色晦暗、筋骨无力。患有水肿病的人、气喘咳嗽的人应当忌食。喜欢吃咸味的人皮肤往往黝黑，患有血证的人不宜多吃食盐，吃多了会导致血脉凝滞涩结且面色改变。市售食盐中常混杂有明矾、硝石、灰石等污秽之物，必须用水澄清后再重新煎煮才好。河东地区天然生成的盐以及日晒而成的盐，没有毒性。那些经过煎炼加工的盐，不洁净且有毒。有一种戎盐，功效作用相同。凡是饮食过多导致腹胀的，用盐擦拭牙齿，再用温水漱口吞咽两三次，胀气即可消除。乌贼鱼骨能淡化盐味。服用甘遂药物的人，应当忌食乌贼鱼骨。用盐研磨辣椒味道很好。
豆油：味道辛甘，性质寒冷，微毒。多吃会困阻脾脏，引发冷疾，使骨髓滑泄。菜油的功用与豆油相同。
麻油：味道甘辛，性质寒冷。多吃会使肠胃滑利，引发冷疾。长期食用会损害人的肌肉。生麻油性寒，熟麻油性热，可以随时熬制使用。凡是隔夜的麻油，食用后会引动风邪。如果过度煎熬，性质极热，不要使用。
黑沙糖：味道甘甜，性质温。多吃会让人心痛，滋生寄生虫，消耗肌肉，损害牙齿头发导致疳积。与鲫鱼同食，会生出疳虫。与葵菜同食，会形成流癖（一种积聚病）。与[原文缺字]同食，会形成瘕块，使人身体沉重无法行走。人们经常用它来调和口味，只是贪图口感舒适，却不知道暗中受到它的危害。
白沙糖：味道甘甜，性质寒。多吃会助长湿热、损害牙齿、滋生寄生虫。颜色轻白如粉末的，称为糖霜。坚硬洁白如冰块的，称为晶糖。它们的性味相同。
蜂蜜：味道甘甜，性质微温。多吃会扰动脾脏。凡是采集蜂蜜，以夏季和冬季的为上品，秋季次之，春季则容易变酸。川蜜性温，闽广地区的蜜性热，西南地区的蜜性凉。颜色白味道甜。七月不要食用生蜜，否则会使人突发腹泻霍乱。青色或赤色且发酸的蜜，食用后让人心烦。与李子、生葱、韭菜薤、莴苣同食，会使人腹泻。不要与黍米同食。吃饱蜂蜜后，不可食用[原文缺字]，否则会使人突然死亡。多吃会引发湿热病，滋生寄生虫。小儿尤其应该少吃。凡是蜜饯水果，在顶部放置细辛，可以防止虫蛇侵害。
薄荷：味道辛，性质凉。虚弱的人长期食用，会形成消渴病。新病初愈时食用，会导致虚汗不止。与鳖相反（相克）。猫吃了它会醉倒。凡是采收薄荷，必须前一天晚上用粪水浇灌，雨后才可以收割，这样性质才凉，否则就不凉。
荜茇：味道辛，性质热。会扰动脾肺之火。多吃会让人眼睛昏花，在食物调料中不宜使用。
草豆蔻：味道辛涩，性质温。多吃能助长脾热，损伤肺脏和眼睛。不如缩砂仁和白豆蔻的性质平和。
红豆蔻：味道辛，性质温。多吃会让人舌苔粗糙，不想吃东西，最容易动火伤眼导致鼻出血。在食物调料中不宜使用。
食茱萸：味道辛苦，性质大热。多吃会扰动脾火，引发浮肿、虚烦愤怒，诱发疮疡痔疮。有眼疾火证的人，应当忌食。不要与茨菇同食。
川椒：味道辛，性质热，有毒。多吃会让人气短乏力，损伤血脉。凡是患有实热喘咳以及突发红眼火眼的人，不要吃花椒。五月吃花椒，会耗气伤心，让人多忘事。闭口花椒（未开口的）杀人。中毒的人，用凉水麻仁浆解毒。川椒肉质厚皮皱，其种子光亮漆黑，像人的瞳孔。其他花椒的种子虽然黑但没有神采，土花椒的种子就没有光泽了。花椒的性味相同，只是药力较差薄弱罢了。
胡椒：味道辛，性质大热，有毒。多吃损伤肺脏，让人吐血助长火势，眼睛昏花诱发疮疡。患有实火及热病的人食用它，会动火伤气，暗中受害。患咽喉口齿疾病及肠红痔疮漏的人，应当忌食。孕妇食用它，会助长胎热，孩子出生后生疮疥。
小茴香：味道辛甘，性质微温。药力比大茴香缓和。有实火的人宜少吃。它的茎叶与种子的性味相同。
莳萝：味道辛，性质温。能杀灭鱼肉中的毒素。有实热的人少吃。它的根有大毒，误食会杀人。
桂皮：味道辛，性质温。有实火的人少吃。忌与生葱、赤石脂同食。
茶：味道苦而甘，茗茶性质大寒，[原文缺字]茶性质微寒。长期饮用会让人消瘦，去除人体脂肪，让人失眠。
极度口渴及酒后饮茶，寒气进入肾经，让人腰脚膀胱冷痛，兼患水肿、挛急痹痛等各种疾病。特别忌讳用盐点茶，或与咸味食物同食，这就像把贼引入肾脏一样。空腹绝对不可以饮茶。与榧子同食，会让人身体沉重。饮茶宜热，冷饮会聚积痰液，宜少勿多，不喝更好。酒后多喝浓茶，会让人呕吐。吃茶叶会让脸色发黄形成癖病。只有蒙茶性质温，六安、湘潭的茶性稍平。松茗对人体的伤害最大。如果掺入香料，会让病邪深入骨髓。况且真茶即使少，杂茶更多，百姓日常生活，受到的危害，哪里说得完？妇女受其弊害更严重。服用威灵仙、土茯苓的人忌饮。服用使君子的人忌饮热茶，犯了就会腹泻。茶籽捣碎取仁用来洗衣，可以去油污。广南有一种苦HT（此处疑为某种茶或植物名，原文如此），性质大寒，胃冷的人不要吃。
酒类：种类很多，味道有甘、苦、酸、淡、辛、涩不一，性质皆热，有毒。多喝助长火势生成痰液，昏乱神志，损害筋骨，损伤脾胃，耗损肺气，折损寿命。喝冷酒同牛肉吃，会让人生虫。同乳制品喝，让人气机郁结。同胡桃吃，让人咯血。酒醉后睡在黍穣上，吃猪肉，会患大风病（麻风病）。酒同芥菜吃，以及配合辛辣等物，会让人筋骨松弛。酒后多饮茶，伤肾聚痰，形成水肿及挛痛，腰脚沉重下坠，膀胱疝气证，腹部下方冷痛，消渴痰饮。长期饮酒过度，让人精液稀薄无子嗣。醉后卧于风中，形成白癜风瘫痪。醉后洗冷水澡，形成痛痹。凡是用药酒送服丹砂、雄黄等药物，能引导药毒进入四肢，阻滞血液，化为痈疽。中一切砒霜蛊毒等，如果是通过酒摄入的，无法治疗。凡是饮酒宜温，不宜热，宜少不宜多。喝冷酒会导致手颤抖。有火证、眼疾、失血、痰嗽、痔漏、疮疥的人，都应当忌食。喝酒的人喜欢咸味厌恶甜味，不要同甜食一起吃。枳壳、葛花、赤豆花、绿豆粉都能解酒毒。酒浆照人没有影子，以及祭祀用的酒自动减少的，不要喝。酒变酸可以用一升赤小豆，炒焦放入罐内，可以变好。
烧酒：味道甘辛，性质大热，有毒。多喝败坏胃胆，溃烂骨髓，削弱筋骨，损伤神志折损寿命。有火证的人忌食。同姜蒜、狗肉吃，让人生痔疮诱发顽固疾病。孕妇饮用，让孩子惊痫。过量饮酒发烧的人，用新打的冷水浸泡，或者浸泡头发就能醒酒。中毒的人，服盐冷水、绿豆粉可以稍微缓解。或者用大黑豆一升，煮汁一二升，多喝。服药后催吐即可解除。
酒糟：味道辛甘，性质温。腊月制作的可以久存，有火热病及喘咳的人，不要吃糟类食物。
醋：味道酸甘苦，性质微温。能解鱼肉瓜果蔬菜的毒。米醋是好的。多吃损伤筋骨，伤胃气，不适合男子，损害牙齿面容，能诱发毒疮。不可同各种药物同食，服用茯苓、丹参、葶苈子的人忌食。凡是风寒咳嗽及腹泻痢疾脾病的人，不要吃。
酱：味道咸甘，性质冷。能杀灭鱼肉菜菌百药之毒，多吃助湿发疮，引发小儿无辜病（指小儿慢性淋巴结炎等）、生痰动气。孕妇合雀肉吃，让孩子脸黑。同葵藿吃，能堕胎。麦酱同鲤鱼及鱼[原文缺字]吃，生口疮。患肿胀、五疸、咳嗽的人，不吃豆酱为好。患疮疖的人吃它，会让疤痕变黑。服用甘遂的人忌食。
饴糖：味道甘甜，性质温。多吃生痰助火，动脾风，发湿热。患中满、吐逆、便秘、牙[原文缺字]、赤目、疳病的人，切忌食用。不要同猪心肺吃，服用半夏、菖蒲的人忌食。
豆腐：味道甘咸，性质寒。多吃动气作泻，引发肾邪及疮疥头风病。夏天少吃，恐怕汗水渗入其中。凡是误食变质豆腐及中毒的人，吃莱菔（萝卜）、杏仁可以解毒。
粉皮 索粉：都味道甘甜，性质凉。脾胃虚弱的人，多吃难消化，让人腹痛泄泻，吃杏仁即可化解。如果靠近杏仁，就会腐烂不成条索。
乳酪：味道甘酸，性质寒。患脾痢的人不要吃。羊乳酪同鱼[原文缺字]吃，形成瘕块。忌醋。不可同鲈鱼吃。
酥油：味道甘，性质微寒。患脾气虚寒的人，宜少吃。
乳饼：味道甘，性质微寒。多吃动气滑肠，生痰。患腹泻的人，不宜吃。
鱼膘：味道甘咸，性质平。脾胃虚的人，宜少吃。回鱼（鳇鱼）的鱼膘性寒，不益肾。
鱼脍（生鱼片）：味道甘，性质温。同乳酪吃，让人霍乱。不要同各种瓜类吃，晚上吃不消化形成积滞。吃完后喝冷水生虫，疫病后吃它，损伤脾脏形成内疾。吃生[原文缺字]形成瘕块成为怪病。吃多不消化的，用马鞭草汁和酒服用可以化解。不要同猪肝吃。
鱼酢（鱼酱）：味道甘咸，性质平。各种鱼都可以做酢，多吃难消化，发疮疥。防备杂质发作害人。生酢伤人，吃它动脾胃病。同胡荽、同葵菜、同豆藿、同麦酱、同绿豆、同蒜吃，都会让人患消渴及霍乱。无鳞鱼尤其不益人。
生姜：味道辛甘，肉性温、皮性寒。生用发散，熟用温中，多吃损心气，发眼疾、五痔、失血。凡是患疮疖的人吃它，会长恶肉。孕妇多吃生姜，助长胎热，让孩子生疮疥，或生多指。多吃辛辣，都能损伤胎儿。晚上不吃姜，以免耗损真气。忌同猪肉、牛肉、马肉、兔肉吃。秋姜宜少吃，能泻气折寿。干姜久吃，让人眼睛昏暗。孕妇吃它，让胎气内消，因为它的性质大热而辛散。糟老姜加入蝉蜕，就没有筋络了。
Salt: Salty in taste and cold in nature. Excessive consumption damages the Lung, inducing cough, causing sallow complexion and weakened sinews and muscles. Those suffering from edema or wheezing cough should avoid it. People fond of salty food tend to have dark skin; those with blood disorders should not consume much salt, as excess intake causes pulse stagnation and changes in complexion. Commercial salt often contains impurities such as alum, saltpeter, and ash stones; it must be clarified with water and re-boiled for best quality. Naturally occurring salt from Hedong and sun-dried salt are non-toxic. Refined salt is unclean and toxic. Rouyan (Rou Salt) has similar efficacy. For bloating caused by overeating, rubbing teeth with salt and rinsing/swallowing with warm water two or three times can resolve the issue. Cuttlebone can desalinate salt. It should be avoided when taking Kansui Radix (Gansui). Grinding pepper with salt yields a good flavor.
Soybean Oil: Pungent and sweet in taste, cold in nature, slightly toxic. Excessive consumption burdens the Spleen, induces cold diseases, and causes marrow lubrication/leakage. Rapeseed oil has the same efficacy.
Sesame Oil: Sweet and pungent in taste, cold in nature. Excessive consumption lubricates the intestines and stomach, induces cold diseases. Long-term consumption damages muscle tissue. Raw sesame oil is cold in nature, while cooked sesame oil is hot; it can be used after heating at any time. Overnight sesame oil induces wind. Over-heated sesame oil becomes extremely hot and should not be used.
Black Sand Sugar: Sweet in taste, warm in nature. Excessive consumption causes heart pain, generates parasites, consumes muscle mass, and damages teeth and hair, leading to infantile malnutrition (Gan disease). Consumed with crucian carp, it generates Gan parasites. Consumed with mallow, it forms flowing accumulation (Liu Pi). Consumed with [missing character], it forms abdominal masses (Jia), causing heaviness and immobility. People often use it for flavoring, seeking only palatability, unaware of the hidden harm.
White Sand Sugar: Sweet in taste, cold in nature. Excessive consumption promotes damp-heat, damages teeth, and generates parasites. Light white powder-like sugar is called Tangshuang (Sugar Frost). Hard white ice-like sugar is called Jingtang (Crystal Sugar). Their nature and taste are identical.
Honey: Sweet in taste, slightly warm in nature. Excessive consumption disturbs the Spleen. Honey harvested in summer and winter is superior; autumn is secondary; spring honey tends to sour easily. Sichuan honey is warm; Fujian and Guangdong honey are hot; Southwestern honey is cool. White color and sweet taste. Do not eat raw honey in July, as it may cause sudden diarrhea and cholera. Green or red sour honey causes mental restlessness. Consumed with plums, raw green onions, garlic chives, or lettuce, it causes diarrhea. Do not consume with broomcorn millet. After eating honey until full, do not eat [missing character], as it may cause sudden death. Excessive consumption induces damp-heat diseases and generates parasites. Children should especially limit intake. Placing Asarum (Xixin) on top of candied fruits prevents insect and snake damage.
Mint: Pungent in taste, cool in nature. Long-term consumption by weak individuals leads to Xiao Ke (Wasting-Thirst) disease. Consumption immediately after recovery from acute illness causes persistent spontaneous sweating. It is incompatible with soft-shelled turtle. Cats become intoxicated after consuming it. When harvesting mint, irrigate with manure water the night before; harvest only after rain to ensure cool nature; otherwise, it lacks coolness.
Long Pepper (Bibo): Pungent in taste, hot in nature. It stirs up fire in the Spleen and Lungs. Excessive consumption causes blurred vision and is unsuitable for culinary use.
Grain of Paradise Seed (Caodoukou): Pungent and astringent in taste, warm in nature. Excessive consumption aids Spleen heat, damaging the Lungs and eyes. Its nature is less harmonious than that of Amomum Fructus Rotundus (Suosharen) and White Cardamom (Baidoukou).
Red Cardamom (Hongdoukou): Pungent in taste, warm in nature. Excessive consumption causes rough tongue, loss of appetite, and most easily stirs fire, damages eyes, and induces epistaxis. Unsuitable for culinary use.
Edible Evodia (Shizhuyu): Pungent and bitter in taste, very hot in nature. Excessive consumption stirs Spleen fire, inducing edema, virtual anger, sores, and hemorrhoids. Contraindicated for those with eye diseases and fire syndromes. Do not consume with arrowhead (Cigu).
Sichuan Pepper (Chuanjiao): Pungent in taste, hot in nature, toxic. Excessive consumption depletes Qi, damages blood vessels. Avoid for those with excess heat, wheezing cough, or sudden red fiery eyes. Eating pepper in May damages Qi and the Heart, causing forgetfulness. Closed-mouth pepper is lethal. Poisoning is treated with cool water mixed with hemp seed paste. Sichuan pepper has thick flesh and wrinkled skin; its seeds are lustrous and black like human pupils. Other pepper seeds lack luster; earth pepper seeds are dull. Zanthoxylum (Huajiao) has the same nature and taste but weaker potency.
Black Pepper (Hujiao): Pungent in taste, very hot in nature, toxic. Excessive consumption damages the Lungs, causes hematemesis, aids fire, blurs vision, and induces sores. Those with excess fire or heat diseases suffer hidden harm from stirring fire and damaging Qi. Contraindicated for throat, dental, intestinal bleeding, and hemorrhoid fistula patients. Pregnant women consuming it aid fetal heat, causing the child to develop sores and scabies upon birth.
Fennel (Xiaohuixiang): Pungent and sweet in taste, slightly warm in nature. Weaker than Anise (Dahuixiang). Those with excess fire should eat sparingly. Its stems, leaves, and seeds share the same nature and taste.
Dill (Shiluo): Pungent in taste, warm in nature. Kills fish and meat toxins. Those with excess heat should eat sparingly. Its roots are highly toxic and fatal if ingested mistakenly.
Cinnamon Bark (Guipi): Pungent in taste, warm in nature. Those with excess fire should eat sparingly. Incompatible with raw green onion and Halloysit Rubra (Shizhi).
Tea: Bitter and sweet in taste. Mingcha (young tea) is very cold in nature; [missing character] cha is slightly cold. Long-term consumption causes emaciation, removes body fat, and induces insomnia.
Drinking tea when extremely thirsty or after alcohol allows cold to enter the Kidney meridian, causing lower back, foot, and bladder cold pain, along with edema, spasms, and bi-syndrome. Especially avoid salting tea or consuming it with salty foods, likened to inviting thieves into the Kidneys. Never drink on an empty stomach. Consumed with Torreya seeds, it causes bodily heaviness. Tea should be drunk hot; cold drinks accumulate phlegm. Drink little, preferably none. Drinking strong tea after alcohol induces vomiting. Eating tea leaves causes yellowing complexion and formation of accumulations. Only Mengcha is warm; Lu'an and Xiangtan teas are slightly neutral. Songming (Pine tea) harms humans the most. Adulteration with fragrant substances drives pathogens deep into bones. Genuine tea is scarce; adulterated tea is abundant. The harm suffered by common people daily is incalculable; women suffer even more. Contraindicated for those taking Clematis Root (Weilingxian) or Smilax Glabra Rhizome (Tufuling). Those taking Quinine Tree Bark (Shijunzi) should avoid hot tea, as it causes diarrhea. Tea seeds crushed for laundry remove grease. A bitter HT from Guangnan is very cold; those with cold stomachs should avoid it.
Alcohol: Numerous types, varying tastes (sweet, bitter, sour, bland, pungent, astringent), all hot in nature and toxic. Excessive drinking aids fire, generates phlegm, confuses the spirit, damages sinews and bones, injures Spleen and Stomach, depletes Lung Qi, and shortens lifespan. Drinking cold wine with beef generates parasites. Drinking with dairy causes Qi stagnation. Drinking with walnuts causes hemoptysis. Sleeping on sorghum straw while drunk and eating pork induces Leprosy (Da Feng). Wine with mustard greens, combined with spicy items, relaxes sinews and bones. Excessive tea after drinking damages Kidneys, accumulates phlegm, causing edema, spasms, heavy lower back and legs, bladder hernia, lower abdominal cold pain, Wasting-Thirst, and phlegm-fluid retention. Chronic excessive drinking thins essence, causing infertility. Sleeping in drafts while drunk causes vitiligo and paralysis. Bathing in cold water after drunkenness causes painful Bi-syndrome. Using wine to administer Cinnabar (Dansha) or Realgar (Xionghuang) guides drug toxicity into limbs, stagnates blood, forming carbuncles. Poisoning from arsenic or gu via wine is incurable. Wine should be warm, not hot; moderate, not excessive. Cold wine causes hand tremors. Contraindicated for fire syndromes, eye diseases, bleeding, phlegmatic cough, hemorrhoids/fistulas, sores/scabies. Those drinking prefer salty over sweet; avoid sweet foods. Schisandra Fruit (Zhiwu), Kudzu Root (Gehua), Red Bean Flower, and Mung Bean Powder all detoxify alcohol. Wine that casts no reflection or spontaneously diminishes during sacrifice should not be drunk. Sour wine can be improved by frying one sheng of adzuki beans until charred and placing them in the jar.
Baijiu (Distilled Spirit): Sweet and pungent in taste, very hot in nature, toxic. Excessive drinking damages Stomach and Gallbladder, ulcerates marrow, weakens sinews, harms spirit, and reduces longevity. Contraindicated for fire syndromes. Consumed with ginger, garlic, and dog meat, it induces hemorrhoids and chronic diseases. Pregnant women drinking it causes infant convulsions. For fever from overdrinking, soak in fresh cold water or soak hair to awaken. Poisoning is slightly relieved by salted cold water or mung bean powder. Alternatively, boil one sheng of large black beans to obtain one to two sheng of juice and drink freely. Inducing vomiting resolves it.
Wine Lees: Pungent and sweet in taste, warm in nature. December-made lees last long. Those with fire-heat diseases or wheezing cough should avoid lees.
Vinegar: Sour, sweet, and bitter in taste, slightly warm in nature. Detoxifies fish, meat, melons, and vegetables. Rice vinegar is superior. Excessive consumption damages sinews and bones, injures Stomach Qi, is unsuitable for men, damages teeth and complexion, and induces toxic sores. Do not consume with medicines. Contraindicated for those taking Poria (Fuling), Salvia Miltiorrhiza (Danshen), or Descurainia Seed (Tingli). Avoid for wind-cold cough, diarrhea, dysentery, and Spleen diseases.
Soy Sauce: Salty and sweet in taste, cold in nature. Detoxifies fish, meat, vegetables, mushrooms, and hundred drugs. Excessive consumption aids dampness, induces sores, causes infant innocent disease (chronic lymphadenitis), generates phlegm, and stirs Qi. Pregnant women consuming it with sparrow meat cause dark facial complexion in children. Consumed with mallow and soybeans, it induces abortion. Wheat sauce consumed with carp and [missing character] causes mouth sores. Those with swelling, five jaundices, or cough should avoid soy sauce. Consuming it with sores/furuncles causes black scars. Contraindicated for those taking Kansui Radix (Gansui).
Maltose (Yitang): Sweet in taste, warm in nature. Excessive consumption generates phlegm, aids fire, stirs Spleen wind, and induces damp-heat. Strictly contraindicated for fullness in the middle jiao, vomiting, constipation, [missing character] teeth, red eyes, and Gan disease. Do not consume with pig heart/lungs. Contraindicated for those taking Pinellia Rhizome (Banxia) or Acorus Rhizome (Changpu).
Tofu: Sweet and salty in taste, cold in nature. Excessive consumption stirs Qi, causes diarrhea, induces Kidney pathogenic factors, sores, scabies, and head wind diseases. Eat less in summer to prevent sweat contamination.变质 tofu or poisoning is treated with radish (Laifu) and apricot kernels.
Glass Noodles (Fenpi) & Rope Noodles (Suofen): Both sweet in taste and cool in nature. Difficult to digest for weak Spleen/Stomach, causing abdominal pain and diarrhea; resolved by apricot kernels. Proximity to apricot kernels causes them to rot and lose shape.
Cheese/Ru Lao: Sweet and sour in taste, cold in nature. Contraindicated for Spleen dysentery. Sheep cheese consumed with [missing character] fish forms abdominal masses. Incompatible with vinegar. Do not consume with perch.
Butter (Suyou): Sweet in taste, slightly cold in nature. Those with Spleen Qi deficiency and cold should eat sparingly.
Milk Cake (Rubing): Sweet in taste, slightly cold in nature. Excessive consumption stirs Qi, lubricates intestines, and generates phlegm. Unsuitable for diarrhea.
Fish Maw (Yubiao): Sweet and salty in taste, neutral in nature. Those with weak Spleen/Stomach should eat sparingly. Beluga sturgeon maw is cold and does not benefit the Kidneys.
Raw Fish Slices (Yu Kuai): Sweet in taste, warm in nature. Consumed with cheese, causes cholera. Do not consume with melons; night consumption causes indigestion and accumulation. Drinking cold water after eating generates parasites; consumption after epidemics damages Spleen and causes internal disease. Eating raw [missing character] forms masses and strange diseases. Indigestion from overeating is resolved by horse tail herb juice mixed with wine. Do not consume with pig liver.
Fish Paste/Vinegar (Yu Cu): Sweet and salty in taste, neutral in nature. All fish can be made into cu. Excessive consumption is hard to digest and induces sores/scabies. Guard against impurities harming people. Raw cu harms people, disturbing Spleen/Stomach diseases. Consumed with cilantro, mallow, soybeans, wheat sauce, mung beans, or garlic, it causes Wasting-Thirst and cholera. Scaleless fish are particularly unbeneficial.
Ginger: Pungent and sweet in taste; flesh is warm, skin is cold. Raw disperses, cooked warms the center. Excessive consumption damages Heart Qi, induces eye diseases, five hemorrhoids, and bleeding. Consuming it with sores/furuncles promotes malignant flesh growth. Pregnant women eating too much ginger aids fetal heat, causing child sores/scabies or polydactyly. Excessive spicy food damages the fetus. Avoid ginger at night to preserve True Qi. Incompatible with pork, beef, horse meat, and rabbit meat. Autumn ginger should be eaten sparingly as it drains Qi and shortens life. Long-term dried ginger consumption causes dim vision. Pregnant women consuming it causes fetal dissolution due to its hot and dispersing nature. Old fermented ginger added to cicada slough eliminates sinews.