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Liu Zhi (Six Mushrooms), detailed under the entry for Chijian (Gastrodiae Rhizoma).

Tianmendong (Asparagi Radix) grows in the valleys of Fenggao Mountain, and is now found everywhere. In spring, it produces vines as thick as the shaft of a hairpin, growing up to over one zhang high. The leaves resemble those of fennel, being extremely sharp, fine, sparse, and smooth; some have reverse-pointing thorns, while others are rough without thorns. Their leaves are fine and scattered like those of silk fir, all referred to as Tianmendong. In summer, white flowers appear, sometimes yellow; in autumn, black berries form beside the root branches. After entering the Fu days (the hottest period of summer), no flowers appear, and fruits form secretly. The roots are white or yellowish-purple, as thick as a finger, two to three cun long; larger ones are superior. They somewhat resemble the roots of Baibu (Stemonae Radix), but are rounder, solid, and longer, usually gathered in clusters of ten to twenty. Roots are harvested in the second, third, seventh, and eighth lunar months. They are split into four pieces, the core removed, steamed for half the time it takes to cook a meal, and then sun-dried. If stored for a long time and become damp again, they must be re-roasted and baked dry before use in medicine. Those from Luoyang have large leaves and thick stems, quite different from others. Those from Lingnan do not flower, otherwise there are no other differences. According to records on the aliases of Tianmendong, *Erya* calls it Mi (pronounced wangbi), also known as Jidong. *Shan Hai Jing* states: "On the mountains of Tiao Valley, the herbs include Shiyao (Paeoniae Radix Rubra) and Jidong." *Baopuzi* and *Shenxian Fushi Fang* state: Tianmendong is also called Dianji. On Mount Dong (East), it is called Yinyanghuo (Epimedii Folium); on Mount Zhong (Central), it is Tianmendong; on Mount Xi (West), it is Guansong; on Mount Bei (North), it is Wu Buyu; on Mount Nan (South), it is Baibu; on the hills of Jinglu, it is Dianji. Although found everywhere with various names, they are essentially the same. Those grown in the shade on Mount Bei are particularly good. To consume it, slice finely, dry in the shade, pound and sieve. Mix three qianbi with wine and take five or six times daily. Effects will be seen after 200 days, strengthening sinews and marrow, preserving complexion. It is beneficial to combine it with refined pine resin in honey pills. Consumers must avoid eating carp. This prescription uses Dianji as an alias. Zhang Maoxian considered it a different species. *Bowuzhi* states: Tianmendong has thorns on its stems, and if the leaves are smooth, it is called Xiu, also named Dianji; its roots can wash silk white. People in Yue call it Huanc grass, which resembles Tianmendong but is not it. To test if a plant is truly Tianmendong, try washing clothes with it according to the method; if it whitens the fabric, it is not Tianmendong. If it has thorns and smooth leaves as described, it is unsuitable for consumption. However, what is currently available is often this type, so users must examine it carefully.