Library

Medical texts record that Areca nut (Binglang, 槟榔) can treat miasma (瘴, a type of tropical disease associated with dampness and heat), and people in the Sichuan and Guangxi regions all enjoy eating it. Recently, people in other places have also followed suit, unaware that its nature is sinking and purging, which breaks and drains true Qi (Zhenqi, 真气). After long-term consumption, once illness strikes, it is incurable, and no one recognizes the cause of the harm. Those who are addicted to it remain unawakened.

I consulted records: Zhou Qufei in the Song Dynasty wrote in *Lingwai Daida* (*Answers from Beyond the Ranges*): "People in the Sichuan and Guangxi regions all eat Areca nut. After eating it for a long time, they cannot do without it for even a moment; if they do not, their mouth and tongue lose flavor, and their breath becomes foul." I once discussed this with a physician, who said: "Areca nut can descend Qi, but it can also consume Qi. The Lung is the mansion of Qi, located above the diaphragm, acting as the 'Canopy' (Huagai, 华盖) to cover and conceal the filth within the abdomen. Long-term consumption of Areca nut causes the Lung to shrink and fail to cover properly, so filth rises and is perceived around the cheeks and jaws. People constantly desire to chew Areca nut to descend Qi, but this is actually of no benefit against miasma. Those who fall ill with miasma do so not because they ate Areca nut." This argument regarding the harms of Areca nut is most pertinent, indicating that it should not be eaten even in areas without miasma. Those addicted to Areca nut should take this as a warning.

(Bingzhang) Note: There are many varieties of Areca nut, including Da Fu Binglang (Large Belly Areca Nut), Hainan Binglang (Hainan Areca Nut), Ji Xin Binglang (Chicken Heart Areca Nut), and Zao Er Binglang (Date-shaped Areca Nut), which are favored by people in Fujian and Guangdong. (The text fragment "xia, ran ci xiao bu bing shi fa ye" appears disconnected or corrupted in the source context, literally translating to "down, however this is a method of combining draining and tonifying.")

Li produced in Jiaxing originates from an area named "Li Di," hence the name. They are red in color, crisp in flesh, and exceptionally fresh in taste. Among the fruits of our prefecture, these are the finest, though unfortunately rare. The skin bears claw marks, traditionally said to have been made by Xi Shi (a famous ancient beauty). This is likely an embellished story, yet literati composing poems about Li always mention it. For example, Zhu Zhuxia (Zhu Yizun) wrote: "Passed down by elders, one matter boasts of its uniqueness; encountering Xi Shi entering Wu, her boat moving like rouge water; after a pinch by slender fingers, the heart appreciates it here. How skillful is Nature's craftsmanship, transforming thousands into future generations; though that beauty is gone, she seems as if seen." Jin Xuebo Jiefu wrote: "This region records *Yuejue Shu*, remembering Xi Shi the beauty; pointing out marks like pinches, the legend spreads without doubt." Shen Mingjing Yi wrote: "Claw marks last for millennia, entering the market one should pay extra."

(Bingzhang) Note: "Li" is both a place name in Jiaxing and a specialty product of Jiaxing. Therefore, ancient scholars compiled the *Li Pu* (Catalogue of Li), to record its rarity and preciousness.