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Lishi (Linaria seed), also known as Malinzi. People in the North mispronounce it as Malianzi. It grows in the river valleys of Hedong; currently, it is also found in various commanderies of Shaanxi, as well as in Dingzhou and Hanzhou, with particularly abundant yields near the capital. The leaves resemble those of Scallion (Xie) but are longer and denser; in the third lunar month, it blooms with purple-blue flowers; by the fifth lunar month, it bears fruit in pods, resembling the fruit of *Ma Mu* (a type of plant) but reddish with ridges; the roots are slender and entirely yellow, used by people to make brushes. Flowers are harvested in the third lunar month, fruits in the fifth, both dried in the shade for use.

According to a note in *Yanshi Jiaxun* (Family Instructions of Master Yan): The *Yueling* (Monthly Ordinances) states: "Li Ting emerges." Zheng Kangcheng annotated: "Li Ting refers to Ma Xie (Horse Leek)." The *Yi Tong Yan Xuan Tu* states: "If Li Ting does not emerge, the state will suffer many fires." The *Shuowen Jiezi* states: "Li resembles Piao (Cattail) but is smaller, and its root can be used as a brush." The *Guangya* states: "Ma Xie is Li." Cai Yong and Gao You both stated: "Li is so named because it emerges upright." Therefore, Zheng's interpretation of "Li Ting" as a single name was erroneous. This plant grows abundantly in the plains and marshes of Hebei, and is also common in Jiangdong, where it is planted in courtyards and simply called Hanpu (Dry Cattail), leading to ignorance of what Ma Xie actually is. Scholars of ritual mistook it for Maxian (Purslane); Maxian is also called Tun'er, commonly known as Machi (Horse Tooth). Both its flowers and fruits are used in medicine. The *Lie Xian Zhuan* (Biographies of Immortals) records that Mr. Kou, a native of Song, loved planting Li and consuming its flowers and fruits. Mountain dwellers today also take its fruits alone, claiming they are greatly warming, tonify the lower body, and have remarkable effects. Cui Yuanliang treated sore throat and swelling by taking the flower, peel, and root of Li, totaling 12 fen, boiling them in one sheng of water until reduced to 6 ge, straining the dregs, and holding the liquid in the mouth. Swallow the juice slowly; discontinue when cured.

Kuandonghua (Flos Tussilaginis), produced in the valleys of Changshan and near waters in Shangdang; currently also found in Guanzhong. The root is purple, the stem green-purple, and the leaves resemble those of Bibixie (Dioscorea hypoglauca). In the twelfth lunar month, it blooms with yellow flowers and green-purple calyces. Emerging from the soil about one or two cun, it initially resembles a chrysanthemum calyx, straight and plump; it produces no seeds. Thus, the Kuandonghua described by Tao Hongjing as coming from Goguryeo and Baekje is close to this variety. There is also a red-flowered variety with leaves like lotus leaves standing upright; large ones can hold one sheng, small ones several ge. Commonly called Fengdouye (Bee-comb Leaf) or Shuidouye (Water-bowl Leaf). This corresponds to the variety described in Tang annotations as growing in clusters like sunflower. Flowers are harvested in the eleventh lunar month and dried in the shade. Some say the flowers grow under ice and are harvested on the first day of the first lunar month. Guo Pu, annotating "Kedong" in the *Erya*, stated: "Purple-red flowers, growing in water." Given the visual similarity between the characters for "ice" (Bing) and "water" (Shui), it is suspected that one character is an error. However, Fu Xian wrote in the preface to his *Kuandong Fu*: "I once chased game up Mount Bei. At that time, in the second winter month, ice filled the valleys and snow covered the cliffs. Looking back, I saw Kuandong blooming vibrantly, beginning to display its beauty. This confirms it indeed grows under ice." The *Ben Jing* (Divine Farmer's Materia Medica) indicates it treats cough and reverse flow of qi. Used in formulas from ancient to modern times, it is considered the best herb for treating cough. Cui Zhitì's fumigation method for chronic cough: Each morning, take a piece of Kuandonghua the size of a chicken egg, mix with a little honey to moisten it, and place it in an iron pot with a capacity of one sheng. Take a clay bowl, drill a hole in it, and insert a small bamboo tube or pen tube into the hole. Ensure the tube is slightly long enough so that when the bowl fits onto the pot and the tube is inserted, the junctions are sealed with flour paste to prevent air leakage. Place charcoal fire under the pot. After a short while, smoke from Kuandong will emerge from the tube. Hold the tube in your mouth, inhale the smoke, and swallow it. If you feel slight chest congestion, lift your head, then immediately pinch the end of the tube with your fingers to prevent smoke leakage. Continue until all smoke is consumed. Perform this procedure once every five days. On the sixth day, eat a full meal of mutton, and the condition will be permanently cured.