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(Song Cai / Chinese Cabbage) Sweet in flavor, warm in nature, non-toxic. Primarily promotes the free flow of the intestines and stomach, eliminates vexation in the chest, and relieves thirst after drinking alcohol.
Among vegetables, Song Cai is the most common staple food; its nature is mild and beneficial to the human body, with no adverse reactions or contraindications, and it is widely consumed today. It appears slightly cool but is also resistant to frost and snow. Its seeds can be pressed into oil, applied to hair to promote growth; when applied to swords and knives, it prevents rusting. There are several varieties, all belonging to the same category, differing only in their culinary quality. If one consumes Song Cai while taking medicine containing Glycyrrhizae Radix et Rhizoma (Gancao, 甘草), the illness will not be cured.
[Note by Tang Shenwei] Song Cai does not naturally grow in northern regions. When seeds are brought north for cultivation, they become Turnip (Wujing, 芜菁) in the first and second years, and the Song Cai variety becomes extinct; conversely, when Turnip seeds are brought south, they adapt to the local soil within two years. This serves as an example. The color of the seeds also changes with the environment, though their coarseness remains similar.
Song Cai seeds are black, Turnip seeds are purple-red, and they are similar in size. Only Radish seeds (Lufu, 萝卜) are yellowish-red, several times larger, and not round. There are three types of Song Cai: Niu Du Song has the largest and thickest leaves with a sweet taste; Zi Song has thin and fine leaves with a slightly bitter taste; Bai Song resembles Turnip.

(Jie / Mustard) Pungent in flavor, warm in nature, non-toxic. Enters the Nose Meridian. Primarily expels pathogenic factors from the Kidney, benefits the nine orifices, clarifies the eyes and ears, stabilizes the Middle Jiao, and warms the Middle Jiao with long-term use.
It resembles Song Cai but has hairs, tastes pungent, and is suitable for making pickles; it can also be eaten raw. Its seeds can be used to preserve Winter Melon (Donggua, 冬瓜). There is also Gen Cao, which is very pungent and refreshing when made into pickles.
[Note by Tang Shenwei] There are three types of Jie: Those with large, coarse leaves have edible leaves and medicinal seeds, which are excellent for hot compresses treating malignant sores or spreading infections; those with small, fine leaves have inedible leaves, and their seeds are only suitable for making minced condiments; there is also White Mustard Seed (Baijiezi, 白芥子), which is coarse, white, resembling white sorghum grains, very pungent and delicious, originating from the Rong region. *Bielu* records: Mustard seed treats "Shegong" toxicity and wandering "Zhuqi" (infectious diseases with migrating symptoms); taken as pills or applied externally as a powder mixed with vinegar, it yields immediate results.

(Muxu / Alfalfa) Bitter in flavor, neutral in nature, non-toxic. Primarily stabilizes the Middle Jiao, benefits the body, and can be consumed for a long time.
In Chang'an, there are even Alfalfa gardens; northerners value this plant highly, while southerners do not eat it much due to its lack of distinct flavor. Foreign countries have another type of Alfalfa grass.
[Note by Tang Shenwei]
The stems and leaves of Muxu are neutral in nature, while the roots are cold. They primarily treat febrile diseases, vexation and fullness, yellowing and reddening of the eyes, yellow urine, and Jaundice caused by alcohol consumption (Jiudan, 酒疸). Crushed juice is administered orally; one sheng causes vomiting and diarrhea, leading to recovery.