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Shuqi (Herba Dichroae), grows in the valleys of mountains and rivers in Jianglin, as well as in Shu and Han regions. It is the young shoot of Changshan (Radix Dichroae). Changshan grows in the valleys of Yizhou and Hanzhong, while Shuqi is the root of Changshan. Jiangling Mountain refers to Jiangyang Mountain in Yizhou; they share the same name and location. Currently, it is also produced in prefectures and commanderies of Jingxi, Huai, Zhe, and Hunan. The leaves resemble those of tea but are narrower and longer, growing in opposite pairs; the stem is round and jointed; red flowers bloom in March with green calyxes; fruits set in May, appearing green, with three seeds per locule; the tallest shoots do not exceed three or four chi in height; the root resembles that of Jingtiao (Celtis sinensis), yellowish in color. However, the Shuqi from Haizhou has leaves resembling those of Catalpa, reaching eight chi in height, bearing reddish-white flowers, and producing jade-green fruits smaller than those of Melia azedarach. Leaves are harvested in May, roots in August, and dried in the shade. These two substances (referring to Shuqi and its source plant Changshan) are the most crucial herbs for treating malaria. Zhang Zhongjing's Shuqi San (Shuqi Powder): Uses equal parts of Shuqi, Yunmu (Lapis Micae Alba), and Longgu (Os Draconis), pounded into powder. The patient takes half a qian mixed with jiangshui (fermented grain water) before the onset of fever. For warm malaria (Wenre), increase Shuqi by half a portion and take one qianbi just before the attack. Currently, Tiantai Mountain produces a herb called Tuchangshan (Earth Changshan), whose shoots and leaves are extremely sweet; people use it as a tea flavoring, tasting like honey. Also known as Mixiangcao (Honey Fragrant Grass), it has a cool nature and is beneficial when consumed, but it is not the true Changshan.

Changshan, see under the entry for Shuqi.

Qingxiangzi (Semen Celosiae), grows in flatlands and along roadsides; currently found near roads in prefectures and commanderies of Jianghuai. Green seedlings emerge in February, growing three to four chi tall; leaves are broad like willow leaves, fine and soft; stems resemble Artemisia, appearing greenish-red; flowers appear in June and July, red on top and white at the bottom; seeds are black, shiny, and flat, resembling those of Langdang (Hyoscyamus niger); roots resemble Artemisia roots but are white, growing vertically downward as a single taproot. Seeds are harvested in June and August. There is another variety with yellow flowers called Taozhushu; its seedlings look similar, but it is likely unsuitable for medicinal use.

Yazi (Root of Wild Wolf's Tooth), also known as Ye Langyazi, grows in the river valleys of Huainan and Yuanju. Currently, it is abundant in prefectures and commanderies of Jiangdong and Jingdong. The shoots resemble those of She Mei (Duchesnea indica) but are denser and larger, deep green in color; the root is black and shaped like beast teeth, hence its name. Roots are harvested in March and August and sun-dried. Ancient formulas often used it to treat snake venom. The method involves taking a single stem of wild wolf's tooth, pounding it, mixing it with lard from the twelfth lunar month, and applying it to the affected area for immediate recovery. Additionally, Yang Yan's Nan Xing Fang records: Use leaves before June, and roots after June. Chew raw, wrap in wooden leaves, roast over fire until hot, and apply as a compress to the sore; stop when it cools. Zhang Zhongjing also used this herb alone to treat yin sores in women.