Illustration showing the procedure for making 'raw and cooked' water 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.
Raw and cooked water (shengshou shui) is also known as Yin and Yang water (yinyang shui). Li Shizhen writes in Bencao gangmu (Systematic Materia Medica), Section on water, juan 5: 'Water obtained by mixing together one cup each of freshly drawn water and boiled water is called raw and cooked water. It is also known as Yin and Yang water'. The illustration shows two people preparing raw and cooked water.
The text states: Raw and cooked water is salty in sapor and non-poisonous. If drunk salted, it can bring about the vomiting of retained food (sushi) and relieve abdominal swelling. In case of extreme drunkenness or a surfeit of melons and other fruit, one should bathe the body in raw and cooked water to remove the odour (Qi) of alcohol or fruit.
