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Zonglv (Palmae Fructus et Cortex), also known as Lv. It is produced in Lingnan and Xichuan, and is also found in the Jiangnan region. The tree trunk is one or two zhang high, with no branches on the sides; the leaves are large and round, growing dichotomously at the branch tips, covered by overlapping bark layers on all four sides, where each complete circle of bark constitutes a node, regenerating upwards every twenty days. Yellowish-white flowers appear in June and July; fruits develop in August and September, forming clusters resembling fish roe, black in color. Its bark and wood are harvested for medicinal use in September and October. The *Classic of Mountains and Seas* states: "On the Mountain of Cuicui (or Cuicui), the trees are mostly Zong," referring to this plant.

Chunmu (Toona Sinensis Wood) and Chumu (Ailanthus Altissima Wood) were not previously recorded regarding their specific origins. Now they are found throughout the north and south. The trunks of these two trees are generally similar in shape, but Chunmu is solid in texture and its leaves are fragrant and edible, whereas Chumu is spongy and has an offensive odor, which cooks can remove through boiling. People in the north call Chumu "Shanchun" (Mountain Toona), while people in Jiangdong call it "Guimu" (Ghost Eye). The marks left where leaves fall resemble seeds of Chuipu (a board game piece) or eyes, hence the name. Its wood is considered useless. This refers to what is mentioned in the *Zhuangzi*: "I have a great tree, called Chum. Its roots are gnarled and do not fit the carpenter's line; its small branches are twisted and do not fit the compass and square. Standing by the road, craftsmen do not even glance at it." There is no fixed time for harvesting. The *Erya* states: "Kao is Shanchu." Guo Pu's commentary notes: "Kao resembles Chum, is lighter in color, grows in mountains, and thus gets its name." It is also similar to Lacquer trees. Folk sayings state: "Gu, Chum, Kao, and Qi (Lacquer) look so similar as if they were one." The *Book of Songs · Tang Feng* says: "The mountain has Kao trees." Lu Ji's annotation explains: "Mountain Chum is no different from Field Chum, except the leaves are slightly narrower." People in Wu use its leaves to make tea. Xu Shen read "Kao" as "Qiu"; nowadays people pronounce "Kao" losing its original sound, yet it is indeed a variant species of Chum. Decoction of Chum root treats lower bleeding and pediatric ganji dysentery (malnutrition with dysentery). One may also take the white bark and decoct it together with Cangmi (stored rice), scallion whites, Gancao (Licorice Root), and Chi (fermented soybeans); drinking this will stop bloody dysentery. Liu Yuxi of the Tang Dynasty wrote a recipe for Chum Root Wonton: Around the beginning and end of Liqiu (Start of Autumn), when suffering from dysentery, or water-and-grain dysentery accompanied by lower back pain, take one da liang of Chum root, crush and sieve it, mix with fine flour to form wonton shapes the size of Gengwanzi (Seabuckthorn seed), boil in clear water, and take ten pieces on an empty stomach daily without any dietary restrictions; the effect is miraculous and excellent.