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(Ju) Jiang (Fermented Paste), grows in Bashu, and is now found in Kuizhou, southern Sichuan, and Lingnan. In the past, Emperor Wu of Han sent Tang Meng to instruct the Nan Yue people. The Nan Yue people served Tang Meng with (Ju) Jiang. Tang Meng asked where it came from, and was answered: "In the northwest direction, there is a river several li wide, flowing out from beneath Fanyu City." Emperor Wu was impressed by this, and thus opened the routes to Ju and Yue. Liu Yuanlin, in his commentary on the *Shu Du Fu*, stated: "(Ju) Jiang grows along trees. Its fruit resembles mulberries; when ripe, it is green, two or three inches long. It is preserved in honey for consumption, possessing a pungent aroma and warm nature, capable of harmonizing the five Zang organs." Current descriptions suggest it is a climbing plant with leaves resembling those of *Trichosanthes cucumerina* but thicker and larger; the fruit has black skin and white flesh. Its young shoots are called Fuliuteng (Floating Vine); the leaves are eaten combined with betel nut, tasting pungent and fragrant. The two accounts differ slightly. However, what Liu Yuanlin described refers to the variety cultivated in Shu, similar to how the current description refers to the variety transmitted in Hainan. Today, people value Bibo (Long Pepper) but do not favor (Ju) Jiang, so it is rarely used.

Baiyao (White Medicine) originates from Yuanzhou, and is now also found in Kuizhou, Shizhou, Jiangxi, and Lingnan. It sprouts in the third lunar month; the seedlings resemble leaves of *Sonchus oleraceus*. By the fourth month, they turn red, and the stems grow like gourd vines. White flowers bloom in the sixth month. Seeds form in the eighth month, also known as Gualou (*Trichosanthes kirilowii*). Roots are harvested in the ninth month, washed, crushed through a sieve, and sun-dried, named Baiyaozi (White Medicine Seed). Those from Jiangxi have leaves resembling *Triadica sebifera* and seeds like mung beans; by the eighth month, the seeds turn red. People in Shizhou take the root and wild boar tails, wash them, remove the coarse bark, bake them dry, mix them in equal parts, grind them, sieve the powder, and administer one Qianbi (a small measuring unit) mixed with wine. This treats Heart Qi pain and resolves heat toxins with great efficacy. Furthermore, for various sores, carbuncles, and swellings that do not dissipate, fresh roots are mashed and applied as a poultice, replaced when dry. If fresh roots are unavailable, powder mixed with water can be applied. Cui Yuanliang's *Haishang Fang* prescribes treating all epidemic fevers by grinding Baiyao into flour, mixing it with one large cup of Jiangshui (fermented grain water), and taking it orally on an empty stomach in one dose. The patient should then lie supine for the duration of a meal. When feeling chest oppression, confusion, nausea, or abdominal pain resembling cart-wheel rumbling, after some time, several episodes of vomiting and diarrhea will occur; do not be alarmed. Before taking the medicine, prepare Jiangshui porridge and cool it by suspending it in a well. If vomiting and diarrhea are excessive, consume one bowl of cold porridge to stop them; otherwise, it may cause severe debility.