味酸，温，无毒。主湿痹邪气，霍乱，大吐下，转筋不止。其枝亦可煮用。
山阴、兰亭尤多，彼人以为良药，最疗转筋。如转筋时，但呼其名及书上作木瓜字皆愈，
理亦不可寻解。俗人拄木
瓜杖，云利筋胫。又有 楂，大而黄，可进酒去痰。又楂子，涩
，断利。《礼》云∶楂梨旧 之。郑公不识楂，乃云是梨之不藏者。然则古亦以楂为果，今
则不入例也。凡此属多不益人
者也。
味甘，平，无毒。主下气，和中，补脾气，利大肠。
今出江东为胜，庐陵亦有好者。广州一种，数年生，皆如大竹，长丈余，取汁以为沙糖，
甚
而细，亦可啖也。
味甘，寒，无毒。主心腹热胀，口干渴，性冷利。出益州及西戎，煎炼沙糖为之，可作
饼块，黄白色。云用水牛乳、
米粉和煎，乃得成块；西戎来者佳。近江左亦有，殆胜蜀者。云
饼，坚重。（新附）
味甘，寒，无毒。功体与石蜜同，而冷利过之。榨甘蔗汁煎作。蜀地、西戎、江东并有。
而
附）
味辛，平，有毒。主宽肠胃，充肌肤，滑中。一名土芝。
钱塘最多，生则有毒 ，不可食，性滑，下石，服饵家所忌。种芋三年不采，成 芋。
又别有野芋，名尤芋，形叶
相似如一根，并杀人。人不识而食之，垂死者，他人以土浆及粪汁与饮之，得活矣。
〔谨案〕
芋有六种，有∶青芋、紫芋、
真芋、白芋、连禅芋、野芋。其
青芋细长，毒多，初煮要须灰汁易水煮，熟乃堪食尔。白芋、真芋、连禅芋、紫芋，并毒
少，正可蒸煮啖之，又宜冷啖，疗热止渴。其真、白、连禅三芋，兼肉作羹，大佳。蹲鸱之
饶，盖谓此也。野芋大毒，不堪啖也。
[Quince (Mu Gua)]
Taste: Sour. Nature: Warm. Toxicity: Non-toxic. Indications: Primarily treats damp-bi (joint pain and numbness caused by dampness pathogen) and evil qi, cholera-like disorder with severe vomiting and diarrhea, and persistent muscle cramps. Its branches can also be boiled for use.
It is particularly abundant in Shanyin and Lanting. Locals consider it a fine medicine, most effective for treating cramps. When cramps occur, merely calling out its name or writing the characters "Mu Gua" on paper can cure it; the rationale behind this cannot be explained. Laypeople use walking sticks made of quince wood, claiming they benefit the tendons and calves. There is also a fruit called Zha, which is large and yellow, capable of promoting alcohol consumption and resolving phlegm. The seeds of Zha are astringent and can stop diarrhea. The *Book of Rites* states: "Zha and pear were fruits of old." Lord Zheng did not recognize Zha, claiming it was merely a poorly stored pear. Thus, in ancient times, Zha was regarded as a fruit, but now it is no longer included in standard categories. All these items are generally of little benefit to people.
[Sugar / Sucrose]
Taste: Sweet. Nature: Neutral. Toxicity: Non-toxic. Indications: Primarily descends qi, harmonizes the middle jiao, tonifies spleen qi, and benefits the large intestine.
The best quality currently comes from the Jiangdong region, though good varieties also exist in Luling. In Guangzhou, there is a variety of sugarcane that grows for several years, with stalks resembling large bamboo, over one zhang long. Juice is extracted to make sugar; it is very fine and can be eaten directly.
[Rock Sugar / Crystallized Honey]
Taste: Sweet. Nature: Cold. Toxicity: Non-toxic. Indications: Primarily treats heat and distension in the heart and abdomen, dry mouth and thirst. Its nature is cold and purgative. It originates from Yizhou and the Western Regions. It is made by refining sugar into cake blocks, yellowish-white in color. It is said to be formed by boiling with water buffalo milk and rice flour; those from the Western Regions are superior. Varieties near Jiangdong also exist, arguably surpassing those from Shu. These cakes are described as hard and heavy. (Newly added)
[Rock Sugar / Crystallized Honey - Continued]
Taste: Sweet. Nature: Cold. Toxicity: Non-toxic. Its efficacy and properties are similar to Rock Sugar, but its cold and purgative action is stronger. It is produced by pressing sugarcane juice and boiling it. It is found in Shu, the Western Regions, and Jiangdong. And... [Text fragment implies continuation of origin or description].
[Colocasia / Taro]
Taste: Pungent. Nature: Neutral. Toxicity: Toxic. Indications: Primarily relaxes the stomach and intestines, fills the skin and muscles, and lubricates the bowels. Also known as Tu Zhi (Earth Ginseng).
It is most abundant in Qiantang. Raw taro is toxic and inedible; its nature is slippery and it helps expel stones, making it taboo for those practicing medicinal ingestion. If planted for three years without harvesting, it becomes a giant taro. There is also a wild taro named You Yu, which resembles a single pillar in shape and leaves, and is lethal. If someone eats it unknowingly and is near death, drinking mud slurry or fecal juice administered by others can save them.
[Commentary]:
There are six types of taro: Qing Yu, Zi Yu, Zhen Yu, Bai Yu, Lian Chan Yu, and Ye Yu. Among them, Qing Yu is slender and highly toxic; it must be boiled initially with ash lye before changing to regular water, and only edible after thorough cooking. Bai Yu, Zhen Yu, Lian Chan Yu, and Zi Yu have less toxicity and can be steamed or boiled for eating. They are also suitable for cold consumption to treat heat conditions and relieve thirst. Zhen Yu, Bai Yu, and Lian Chan Yu make excellent soups when cooked with meat. The abundance referred to as "Dong Chi" (Squatting Cat) pertains to these. Wild taro is highly toxic and inedible.