Illustration of Magu liquor and Huai'an mung bean liquor. from Shiwu bencao (Materia dietetica), a dietetic herbal in four volumes dating from the Ming period (1368-1644). The identity of the author and artists is unknown. It contains entries on over 300 medicinal substances and is illustrated by almost 500 paintings in colour.
The text states: Magu liquor from Jiangxi is called after the spring of that name. Nowadays little of it is genuinely made with water from the spring, though it is still made with a multitude of different herbs. It is also produced in Zhejiang and other places. If the water used for Magu liquor is not excellent, even if it is made with good grain and numerous different herbs, it will be to no avail. Huai'an mung bean liquor is fermented with mung beans (lüdou). It is excellent for removing poisons, but if it is drunk while taking medicines, the medicines lose their efficacy.
