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[Ba Qia] (Smilax glabra)
Previously, the specific provinces and localities of origin were not recorded; it was only stated that it grows in mountains and wild areas. Currently, it is abundant near the capital as well as in various prefectures of Jiang and Zhejiang.
Its seedlings and stems grow into vines, two to three chi long, with thorns; its leaves resemble those of Ilex cornuta (Dongqing) or Lindera aggregata (Wuyao), and are slightly larger than those of Trapa natans (Lingye); in autumn, it produces yellow flowers and bears black fruits the size of cherries; its root forms tubers, which are reddish-yellow. The roots are harvested in February and August and dried in the sun for use. People in the Jiang-Zhe region call it Jin Gang Gen (Diamond Root). It is used to soak red juice to boil rice flour for consumption, claiming that eating it can ward off miasma. Its leaves, when pounded with salt, are applied externally to treat wind-induced swelling and malignant sores, proving effective in folk practice. Poor rural families also use it to brew wine, which is excellent for treating wind-toxicity causing weakness in the legs, bi-syndrome with fullness, and rebellious qi ascending.

[Tong Cao] (Tetrapanacis Medulla)
It grows in the valleys and shady slopes of Shicheng. Currently, it is also found in Zezhou, Luzhou, Hanzhong, Jianghuai, and Hunan prefectures.
It grows as a vine, thick as a finger; the thicker stems have a diameter of three cun, with two or three branches at each node; five leaves emerge from the branch tips, resembling Polypodium nipponicum (Shiwei); it also resembles Paeonia lactiflora (Shaoyao), with three leaves opposite each other. It blooms with purple flowers in summer and autumn, though white-flowered varieties exist. The fruit resembles a small papaya, with black seeds and white pulp, tasting sweet and delicious. Southerners call it Yan [phonetic], or Wu [phonetic]. The branches are harvested in January and February and dried in the shade for use. Some mistake it for grape shoots, which is incorrect. Today, people refer to this plant as Mutong (Akebiae Caulis). However, what is commonly called Tongcao in folk usage is actually Tetrapanax papyriferus (Tongtuomu). This tree grows on mountain sides, with leaves resembling Ricinus communis (Bima). Its pith is hollow and filled with a light, white, attractive substance, which women artisans use for decoration. *Erya* states: Linan, Huotuo (pronounced tuo). The commentary explains: Linan is a herb, also known as Huotuo. *Shan Hai Jing* also calls it Kuaotuo, growing in Jiangnan, about one zhang high, with large, fat leaves resembling lotus leaves, and a stem containing white pulp. It is also known as Yishang, primarily treating gu poison. The powder from its flowers treats various insect-bitten malignant sores and hemorrhoids; the powder is taken and placed into the sore. In the *Zhengyuan Guangli Fang*, it is used to treat luoli (scrofula), and in Li Jiang’s formula for treating latent qi attacking the stomach, throat, and esophagus, it is also employed. It is now cultivated in gardens around the capital. Furthermore, according to Zhang’s *Yan Wu Xingyi Ji*: In front of the corridors of the East Courtyard at Ganquan in Dayi, Yangzhou, there is Tongcao. Its shape resembles Toona sinensis (Chun), with few leaves, and fruits hanging at the tips, resembling Melia azedarach (Kulian). This differs significantly from the description above. It is unknown whether this is Mutong, Tongtuomu, or a different species altogether. The Tongcao used in ancient formulas is all Mutong today. Tongtuomu is rarely used; modern physicians mostly utilize it to promote urination. Southerners sometimes preserve it in honey to make a fruit delicacy, which tastes very good and helps detoxify various medicines.