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Non-toxic.
Douchi (Fermented Soybean) treats damp-bi (joint pain and heaviness caused by dampness obstruction), knee pain, supplements deficiencies of the five Zang organs, resolves accumulation due to stagnation of Stomach Qi, strengthens physical power, moistens skin, improves complexion, fills marrow, and tonifies deficiency and damage. It can enhance appetite and promote robustness. Mixed with lard into pills, taking one hundred pills per dose is a miraculous secret recipe. Obese individuals should not take it (from *Yannian Milu*). Chewing raw and applying externally treats genital itching; it can also be used when sweating (from *Bencao Gangmu*). [Preparation] (Li Shizhen said): The method involves steaming ten dou of black soybeans, spreading them on a mat, covering with mugwort (*Artemisia argyi*), waiting for yellow mold to grow according to this method, then taking out, sun-drying, grinding into powder, and storing. [Flavor] Sweet. [Nature] Warm. [Contraindications] Avoid pork. [Treatment] For traumatic bruising and swelling, grind Douchi into powder, mix with water, and apply topically. [Combined Treatment] For spleen weakness and loss of appetite, consume two sheng of Douchi and three sheng of hemp seeds (*Cannabis sativa* seed), stir-fried until fragrant, ground into powder. Take one he per dose, washed down with water, four to five times daily as desired.

Non-toxic.
Qingjing Gan Shi Fan (Black Rice Cake prepared with Broom Cypress leaves) treats hunger if one consumes one he daily, improves complexion, strengthens bones and tendons, and enhances mobility (from *Bencao Shiyi*). It benefits the intestines and stomach, supplements marrow, eliminates three types of parasites, and long-term use turns white hair black and delays aging (from *Tujing*, citing *Taiji Zhenren Fayán*). [Name] Wufan (Black Rice) (Su Song said): According to Tao Hongjing's *Dengzhen Yinjue*, the method for Taiji Zhenren's Qingjing Gan Shi Fan explains that "Yin Xin" refers to "Sun" (cooked food), meaning mixing wine, honey, and herbs, kneading, and drying. It is also written as "Xun". No characters in internal or external texts match this exactly; it is speculated to be a name applied to this rice cake (Chen Cangqi states the *Bencao* names it Wufan). [Color] Bluish-black. [Preparation] (Su Song said): *Dengzhen Yinjue* records the name and appearance of Nan Zhu Mu (Broom Cypress), see the entry in the main section. The cooking method: Take one hu five dou of raw white japonica rice, husk to obtain one hu two dou of rice. Use five jin of fresh Nan Zhu leaves, three jin of dried ones, or mix stems and bark. Boil to extract juice, ensuring it is extremely clear and cold. Use this juice to moisten the rice, let the rice absorb and loosen, then cook. From late April to August, use fresh leaves which are dark green; from September to March, use old leaves which are pale. Adjust quantities flexibly based on season. Also harvest soft branches, stems, and bark, crush in a stone mortar. Assuming preparation in April-May, use about ten jin, cook, crush, soak three dou of rice in hot water for dyeing to yield one hu of rice. Previously, simply soaking in water for one to two nights without hot water was sufficient, filtering before cooking. Initially, the rice turns red; after steaming, it becomes bluish-red (gan color). If the color is insufficient, wash away and re-soak in fresh juice. Yeast fermentation also uses this juice, stopping only when the rice achieves a true blue-green color. Dry thoroughly at high elevation, steaming and drying three times, moistening with leaf juice each time. Daily dosage can reach two jin. Cease consuming blood products to fill the stomach, supplement marrow, and eliminate parasites (*Shangyuan Baojing* states): Children who ingest the royal qi of herbs merge with spiritual powers; children who consume the essence of Qing Zhu will not perish prematurely. This is what is meant. Today, Daoists at Maoshan also make this rice, sometimes sending it far away, re-steaming before eating, making it very fragrant and sweet. (Chen Cangqi said): The method for Wufan is to crush Nan Zhu stems and leaves, soak to extract juice, soak japonica rice nine times, steam nine times, dry nine times. The grains become tight, black, and shiny like pearls, suitable for transport in bags. (Li Shizhen said): This rice is originally a method of immortals' dietary regimen, but now Buddhist monks often prepare it on the eighth day of the fourth lunar month to offer to Buddha. Some makers add dozens of poplar leaves to assist coloring, or even add a piece of raw iron, knowing only its coloring property but unaware that this is taboo in dietary regimens. [Flavor] Sweet. [Nature] Neutral.