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Yizhi Zi (Alpinia Oxyphylla Fruit), originally from Kunlun State, is now widely found in various prefectures and commanderies of Lingnan. The leaves resemble those of lotus, growing over a zhang (approx. 3.3 meters) long. Small branches grow laterally from the root, standing seven to eight cun (approx. 20-26 cm) high, leafless, with flower calyxes forming spikes on top, bearing fruits the size of dates. The skin is white, containing black kernels; finer kernels are considered superior and can be held in the mouth to control saliva secretion. It can be harvested at any time.

When Lu Xun served as the Inspector of Guangzhou, he presented Liu Yu with "Yizhi Zongzi" (sticky rice dumplings containing Yizhi Zi). Liu Yu replied with "Xuming Tang" (Life-Prolonging Decoction); this refers to Yizhi Zi.

Yezi (Cocos Nucifera), originates from Annan, and is now present in all prefectures and commanderies of Lingnan. The tree resembles Arenga pinnata (Sugar Palm), lacking branches, reaching several zhang high, with leaves clustered at the apex like a bundle of rushes; the fruit is as large as a gourd, hanging from branches like suspended objects. The outer layer has a coarse husk resembling coconut fiber, followed by a hard, round shell. Inside lies the flesh, white as lard, about half an cun thick, with a taste similar to walnut. The flesh contains four or five he (approx. 50-100 ml) of milky juice, which is cooling and mildly intoxicating when drunk. People often use the shells to make vessels, which is very good. The roots and bark can be harvested at any time. Southerners take the flesh, soak it in sugar syrup, and send it north as a delicacy, which tastes excellent.

Mubie Zi (Strychnos Nux-vomica Seed), comes from Liangzhou and the southern regions, and is now also found in various prefectures of Huling, as well as Hangzhou, Yuezhou, Quanzhou, and Yuezhou. Sprouts emerge in spring, climbing as vines; leaves have five lobes, resembling sweet potato leaves, green and glossy; yellow flowers appear in April; fruits form in June, resembling Trichosanthes fruit but much larger, green when raw and red when ripe, with spines on the flesh. The seeds resemble a turtle, hence the name. Each fruit contains thirty to forty seeds, harvested in August and September. People in Lingnan consume the tender fruits and young leaves as cooked vegetables.

Nanzhu (Vaccinium bracteatum / Ardisia japonica related species), not recorded in the *Shennong Bencao Jing* regarding its origin, states only that it grows in high mountains. It is currently found only in prefectures east of the Yangtze River. The plant is three to five chi (approx. 1-1.6 meters) tall; leaves resemble those of Melia azedarach but are smaller, remaining evergreen through winter; red berries form in spikes during winter. Many households plant it in courtyards, commonly known as Nantianzhu. Leaves and branches can be harvested at any time, also referred to as Nanzhu Cao Mu. According to Tao Hongjing's *Dengzhen Yinjue*, the Taishu Zhenren method for preparing Qingjing Ganshi Fan (Black Rice Meal) involves "Sun" (pronounced xùn). "Sun" means "sun-dried cooked food," referring to soaking grains with wine, honey, and medicinal herbs before sun-drying. It is also written as "Sun." No other texts contain this character except for naming this rice dish. It is said to be a woody plant resembling grass, thus named Nanzhu Cao Mu. Other names include Houyao, Nanxu, Houzhuo, Weinamu, and Caomu Zhiwang. It grows in Songgao, Shaoshi, Baodu, and Jitou Mountains, and is abundant in Jiangzuo, Wu, and Yue regions. Locals call it Houshu or Ranshu, phonetically similar to the true name. This tree grows slowly; for the first three to four years, it resembles cabbage or Gardenia jasminoides, taking twenty to thirty years to become a large tree, hence described as woody yet grass-like. It has eight names based on regional usage, with the correct name being Nanzhu. Its fruits resemble Cornus officinalis, ripening in September, sour and delicious. Leaves do not grow opposite each other, resembling tea leaves but rounder and thicker, slightly sour in taste, evergreen. Stems are slightly purple, large ones reaching four to five zhang high, but fleshy, brittle, and easily broken. Method for making rice: Take one hu (approx. 50-60 kg) and five dou (approx. 5-6 kg) of raw white glutinous rice, pound it again, and refine it to obtain one hu and two dou. Use five jin (approx. 2.5-3 kg) of fresh leaves, or three jin if dried; mixing stems and bark is even better. Boil to extract juice, ensuring it is clear and cold. Soak the rice in this juice until absorbed, then steam. "Sun" is equivalent to "Sou" (to knead/mix). Considering the season: new leaves from April to late August are dark in color; old leaves from September to March are light. Adjust quantities accordingly, preferably less. Collect soft stems and bark, crush them in a stone mortar. If preparing in April or May, use ten jin of refined rice, soak in two dou of hot water to dye one hu of rice, covering with nine dou of water. Recently, people simply soak rice in water for one or two nights without boiling the juice, waiting until bubbles appear like shrimp eyes, then straining and steaming after a week. Initially, soaked rice turns green; after steaming, it becomes cyan (dark blue-red). Single-soaking yields poor color; rinse and re-soak with fresh juice. Use this juice for sprinkling until the rice achieves a true cyan color. Reserve one dou of leftover juice to sprinkle over rice three times. Pre-make high racks for drying. Steam and dry three times; after each drying, rub with cyan juice to moisten. Daily dosage: two sheng (approx. 200 ml). Avoid blood foods (meat). It fills the stomach, nourishes marrow, and eliminates three parasites. The *Shangyuan Baojing* states: "Consume the King of Plants, and your qi connects with spirit; drink the essence of Green Candle, and your life shall not perish." This is what is meant. Daoists at Maoshan also prepare this rice, sometimes sending it to distant friends. Re-steamed, it is very fragrant and sweet. Sun Simiao's *Qianjin Yueling* records: Nanzhu Jian benefits beard, hair, and complexion, and warms the body. Method: Harvest leaves and flower buds on the third day of the third lunar month, store them dry in a clean large jar. Fill with urine from a healthy boy, seal tightly, place in a quiet spot for one year. Open, take one liang (approx. 30-37 g) daily, taken with warm wine. Mix one spoonful of the decoction into one cup of wine. Highly effective.