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Shinan (Pyrularia edulis), grows in the valleys of Mount Hua, and is now found in both northern and southern regions. It grows on rocks, with some plants being extremely tall. Those from the Jianghu region have leaves resembling those of loquat (Eriobotryae Folium), with small thorns, remaining evergreen through winter; they produce clusters of white flowers in spring and bear small red fruits in autumn. Those from the Guanlong region have leaves similar to Illicium anisatum (Mangcao), yellowish-green with purple spots on the back; when there is abundant rain, they grow densely, reaching two or three cun in length; the roots are horizontal and thin, purple, without flowers or fruits; the foliage is very dense. People in both north and south often transplant them into courtyards for their pleasing shade that blocks sunlight. For medicinal use, the fine-leaved variety from Guanzhong is considered superior. Leaves are harvested in February and April; fruits are harvested in April and dried in the shade. *Wei Wang Huamu Ji* states: "The bark of the southern Shinan tree is used to make fish soup, which is particularly delicious." This practice is no longer heard of. Below is the entry for Nancai (Phoebe nanmu timber); its wood resembles Shinan but is taller, with slightly smaller leaves, and is suitable for beams and pillars. It is rarely used in current medical prescriptions.

Nancai, textual description is under the Shinan entry.

Badou (Crotonis Fructus), originates from the valleys of Ba Commandery, and is now produced in Jiazhou, Meizhou, and Rongzhou. The tree is one or two zhang high; leaves resemble cherry leaves but are thicker and larger, initially green, gradually turning yellowish-red; by December, leaves gradually wither, and by February, new growth begins; by April, old leaves fall completely, and new leaves emerge simultaneously, followed by flower spikes that are pale yellow; fruits form in May and June, initially green, ripening to yellowish-white by August, resembling Amomum cardamomum (Baikudoukou), and falling naturally when ripe, at which point they are collected; each fruit capsule has three valves, each containing one seed, totaling three seeds per capsule. Badou from Rongzhou has longitudinal ridges on the shell, raised like lines, ranging from one to three ridges. Locals call it "Jinxiian Badou" (Golden Line Croton), which is of the highest quality and rare elsewhere.

Shujiao (Zanthoxyli Pericarpium), grows in the valleys of Wudu and Ba Commandery. Now, many households in Guizhou, Xiazhou, Shuchuan, and Shaanluo plant it in gardens. It is four or five chi high, resembling Zanthoxylum bungeanum (Zhuyu) but smaller, with thorns; leaves are firm and smooth, can be boiled for tea, and taste very spicy and aromatic; it bears fruit in April without flowers, growing among branches and leaves, round like small beans, with purple-red skin. Fruits are harvested in August and roasted dry. This type of pepper is found in Jianghuai and northern regions; stems and fruits are similar, but inferior to those from Sichuan, which have thicker peel and flesh, a white interior, and a stronger aroma. In dietary therapy formulas, only the inner membrane (Jiaohong) is used alone. To tonify the lower jiao, Shujiao is appropriate. Wei Zhou's *Duxing Fang* treats various sores affected by wind-stroke: take one sheng of raw Shujiao, mix with a little flour to wrap tightly without leaking air, divide into two packets, roast in ash fire until cooked, remove while hot, pierce holes in the top, place over the sore to let the pepper vapor penetrate; replace when cool. Soon, fluid will exude from the sore and sweat will cover the body, leading to recovery. In Shizhou, there is another type called Yajiao; locals harvest the bark in all four seasons for medicine, stating it is pungent, hot, and non-toxic. It treats rebellious lung qi causing wheezing and coughing; mixed with powdered wild ginger and taken with wine (a quantity the size of a coin scoop), it is very effective. Salt should be avoided. Below is the entry for Manjiao, stating it grows in Yunzhong valleys and hills/tombs; stems and roots are harvested to brew wine. Tao Hongjing says: commonly called , similar to Jiaodang (small pepper) but less fragrant. Distinctions are no longer made today; some say it is Jinjiao. Dizi originates from Minzhong and Jiangdong. Its stem resembles that of Ailanthus altissima (Chushu), occasionally with thorns; seeds are spicy like pepper. It treats wandering蛊 (gu poison), flying corpse disease, and cold abdomen. Southerners pickle it as a fruit or send it as gifts. *Wuyue Chunqiu* states: Yue rewarded Wu with Ganmi Wan (Sweet Honey Pill) to increase fiefdoms, indicating that the gifting of has ancient origins.