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Puhuang, grows in the ponds and marshes of the Hedong region. Xiangpu is the plant from which Puhuang is derived. It grows in the ponds and marshes of the Nanhai region; it is now found everywhere, but the variety from Taizhou is considered the best. In early spring, tender leaves emerge. Before breaking through the water surface, they are reddish-white and downy. The *Rites of Zhou* (*Zhou Li*) lists it as a type of pickled vegetable (*zu*), referring to its state when first sprouting. One takes the central part growing into the earth, which is as thick as the handle of a spoon, white in color, and can be eaten raw with a sweet and crisp taste. Soaked in vinegar for consumption, it resembles bamboo shoots and is very delicious. It can also be used to make soup, though few people eat it nowadays. By summer, flower stalks shoot up among the clustered leaves. The flowers cluster at the tip of the stalk, resembling a warrior's mace or pestle, hence the colloquial name "Puzhui" (Cattail Mace), also called "Puli". The flowers are yellow, consisting of the pollen dust within. Fine as gold powder, it should be collected when the flowers are about to open. It is also harvested in markets, mixed with honey to make confections for sale, which is very beneficial for children. Physicians also use the red dregs remaining after sifting the powder, called "Pu'e". When used medicinally, it effectively astringes the intestines and stops diarrhea, showing superior efficacy.

Xiangpu: See the entry under Puhuang for details.

Yinchenhao, grows on Mount Tai and on hillsides and banks. It is now found near major roads, but those from Mount Tai are superior. In early spring, seedlings emerge, three to five cun high, resembling *Penghao* (Artemisia capillaris-like weeds), but with tighter, finer leaves. It has no flowers or fruits. After autumn, the leaves wither, but the stems survive the winter. In spring, new leaves grow from the old stems, hence the name "Yinchenhao". Stems and leaves are harvested in May and July and dried in the shade; this is now called "Shanyinchen" (Mountain Yinchen). There is another type of Yinchen in Jiangning Prefecture with large leaves and thick roots, yellowish-white in color, producing flowers and fruits in summer. In Jiezhou, there is a herb called Baihao (White Mugwort), similar to Qinghao but with a white underside, which is commonly used medicinally locally. Currently, physicians in the south use several varieties referred to as "Shanyinchen". Some explanations state: The Shanyinchen used in Jingxia and northern regions resembles Ai Hao (Mugwort), with fine leaves and a white underside, having an aroma like mugwort and a bitter taste, turning black when dry. The variety used in Jiangnan has stems and leaves similar to Jia Yinchen (Domestic Yinchen) but larger, reaching three to four chi in height, with a very fragrant aroma and a sweet, pungent taste; it is colloquially known as "Longnao Bohe" (Camphor Mint). The variety used in Wu is Shixiangru (Elsholtzia splendens). Its leaves are very fine, yellowish, pungent in taste, intensely aromatic, and warm in nature. If mistakenly taken as a splea-relaxing medicine, it causes significant irritability. According to the *Bencao*, there is only "Yinchenhao," not "Shanyinchen." The Bencao commentary states: Yinchenhao leaves resemble Penghao but are tighter and finer. This corresponds to the Shanyinchen used in Jingxia and northern regions. Generally, formulas in common use employ Shanyinchen to treat headaches, induce sweating to resolve Shaoyang/Taiyang syndromes, promote circulation of stagnant qi in limbs and joints, transform phlegm, benefit the diaphragm, and treat fatigue. However, consulting the *Zhengjing Bencao* (Standard Canon Materia Medica), it only mentions treating jaundice and promoting urination, which does not align with common clinical applications. Testing the Shanyinchen from Jingxia as a muscle-releasing and sweating-inducing agent shows little effect. Conversely, Jiangnan's Shanyinchen is highly effective for headache caused by cold damage. Based on discussions among physicians, Jia Yinchen is also believed to release the muscle layer, descend qi from the diaphragm, and relieve chest irritability. Formulary texts rarely use it, suggesting it be ground and taken as a drink. Since it is absent from the *Bencao*, it originates from folk prescriptions. Yinchenhao should be considered a distinct substance with different therapeutic actions and cannot be conflated with Shanyinchen. Yet this view is also questionable. Comparing efficacy, the Jiangnan variety is superior; comparing with classical texts, it is not from the *Bencao*. For medical formulas, one may weigh their practical effects, but the true meaning of the *Bencao* requires further investigation and discussion.