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Ginseng (Renshen), originally growing in the valleys of Shangdang and Liaodong, is now also found in various prefectures of Hedong and Mount Tai. Some are imported from the Hebei border markets (Quechang) and Fujian, known as Shilla Ginseng (Xinluo Renshen), yet none compare favorably to those from Shangdang. The root resembles that of Saposhnikovia Root (Fangfeng) but is moist and solid. It sprouts in spring, typically in deep mountains on shady slopes near lacquer trees in moist areas. Young seedlings are initially about three to four cun tall with five leaves per branch; after four or five years, they develop two branches with five leaves each and a flowering stem at the tip; by ten years, three branches appear; older plants may have four branches, each bearing five leaves. A central stalk emerges, commonly called "Hundred-Foot Pole" (Baichigan). Flowers appear in March and April, small like millet seeds, with thread-like stamens purple-white in color. Fruits form in autumn, usually seven or eight per cluster, size of soybeans, turning from green to red before falling naturally. Roots shaped like a human figure are considered most potent. Roots should be harvested in early February, April, and August, scraped clean of soil with a bamboo knife, dried in the sun, and protected from wind. Those from Mount Tai have green stems and white roots, distinctively different. In the Jianghuai region, a local variety called Earth Ginseng (Turenshen) exists; its leaves are spoon-shaped but smaller, resembling the stem of Platycodon Root (Jiegeng). The herb grows one to two chi high, with opposite leaves at five to seven nodes. The root is soft like Jiegeng and extremely sweet-tasting; it bears purple flowers with a bluish tint in autumn. Although harvested in spring and autumn, it is not used in medicinal prescriptions, though locals sometimes consume it. To test the authenticity of Shangdang Ginseng, it is said that two people should run together; one holds Ginseng in their mouth while the other does not. After running three to five li, the one without Ginseng will pant heavily, whereas the one with it will breathe normally, indicating genuine Ginseng. Li Jiang's *Military Department Hand-collected Prescriptions* states: For treating recurrent vomiting where food and drink are immediately vomited upon entry, accompanied by extreme weakness and impending death, use two large liang of Shangdang Ginseng, crushed, boiled in one sheng of water until reduced to four he, and taken hot in one dose, twice daily. Additionally, porridge cooked with Ginseng juice should be fed to the patient. Li Zhifang, a Sibu official named Langzhong Xu, suffered from recurrent vomiting for over two months in Hannan; all previous prescriptions failed. Upon receiving this prescription, his condition stabilized immediately. Though it relapsed ten days later when he entered the capital, Li Jiang frequently debated the efficacy of this herb with renowned physicians, finding few peers. Among mixed herbal formulas, the most notable is Zhang Zhongjing’s treatment for Chest Bi (Xiongbie, chest obstruction syndrome) characterized by epigastric fullness and hardness, qi stagnation in the chest, chest distension, and rebellious qi rushing from the hypochondrium to the heart. This is treated with Zhizhong Tang (Regulate the Middle Decoction). It contains Ginseng (Renshen), Atractylodes Macrocephala Rhizome (Baizhu), Dried Ginger (Ganjiang), and Licorice Root (Gancao), each three liang. These four ingredients are boiled in eight sheng of water to yield three sheng. Take one sheng per dose, three times daily. If there is pulsation above the navel indicating Kidney Qi movement, remove Baizhu and add Cinnamon Twig (Guizhi) four liang. If vomiting is severe, remove Baizhu and add Fresh Ginger (Shengjiang) three liang. If diarrhea is severe, restore the use of Baizhu. If palpitations occur, add Poria (Fuling) two liang. If thirst is present, increase Baizhu to four and a half liang. If abdominal pain occurs, increase Renshen to four and a half liang. If cold signs predominate, increase Ganjiang to four and a half liang. If fullness/distension is prominent, remove Baizhu and add Prepared Aconite Root (Fuzi) one piece. After taking the medicine, approximately the time it takes to eat a meal, drink about one sheng of hot porridge to induce mild warmth; do not uncover clothes or blankets. From the Jin and Song dynasties through the Tang dynasty, renowned physicians treating Heart and Abdominal diseases invariably used this formula, whether as decoctions, honey pills, or modified variations, all yielding miraculous effects. Hu Qia used it to treat Cholera-transformation (Huoluan), calling it Wenzhong Tang. Tao Hongjing’s *One Hundred One Formulas* notes: While remedies for residual symptoms of Huoluan may be hard to find, Zhizhong Wan, Sishun Tang, and Houpo Tang must never be lacking and should be prepared in advance every autumn. Wang Fangqing, Duke of Shiquan during the Sui and Tang periods, stated that the four formulas below Zhizhong Wan can treat not only Huoluan but various other diseases, and thus must be prepared in advance. These three formulas are: Zhizhong Tang, Sishun Tang, and Houpo Tang. Sishun Tang uses Ginseng (Renshen), Prepared Aconite Root (Pao Fuzi), Dried Ginger (Ganjiang), and Licorice Root (Gancao), each two liang, chopped, boiled in six sheng of water to yield two and a half sheng, divided into four doses. If diarrhea persists, add Dragon Bone (Longgu) two liang. If pain is present, add Angelica Sinensis Root (Danggui) two liang. See the entry for Magnolia Bark (Houpo) for Houpo Tang.