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Northwest Travelogue: This is the *Viola yedoensis* (Purple Flower Violet) of the interior regions, commonly known as *Ci'er Cai* (Thistle Vegetable). The leaves resemble those of a willow and have prickly hairs; it bears purple flowers in summer. Plants growing on flat ground erect stems, while those growing in gullies creep along the ground. It is found everywhere in the interior regions. Those growing in the deserts beyond the Great Wall flower after the Summer Solstice; the flowers are as large as garlic bulbs, with a lovely purple color, and people often harvest and eat them. At the time of sprouting in late spring, its roots are dug up; they resemble large ginseng roots, are slightly whiter in color, and the larger ones are like radishes. They are palatable when cooked and are indeed fresh delicacies from beyond the frontier. However, when their roots are dried and brought back to the interior for medicinal use, their ability to clear fire surpasses that of *Jinyinhua* (Lonicerae Japonicae Flos, Honeysuckle); their detoxifying effect is more rapid than that of *Shancigu* (Smilacis Glabrae Rhizoma, Smilax Glabra Rhizome). Thus, one substance serves the functions of two.

It clears fire, disperses wind, and resolves phlegm, and acts miraculously in treating all types of ding sores, carbuncles, furuncles, swellings, and toxins.

This is the current red vegetable, also known as Yangcai. Wang Lianshi stated: Those grown in Haiyang are of superior quality. The root and stem are bright red and vividly colored.

It stops bleeding. It treats blood stasis attacking the heart caused by beating with sticks; crushing it to extract juice and taking it with wine causes the stasis to dissipate, making it useful for managing contusions and fractures.

Chen Dongcai Lu (Aged Winter Vegetable Brine), Chen Jiecui Lu (Aged Mustard Green Brine), Fenjinzǐ

Dongcai (Winter Vegetable) is white cabbage. In Hangzhou custom, around the Minor Snow solar term, residents buy white cabbage, pickle it with salt to make pickles, store them for consumption during winter and spring, and call them Dongcai. It is quite beneficial for regulating qi below the diaphragm. Its brine, when used to boil beans and tofu, can clear fire and benefit the lungs, truly being an excellent food item. After the Spring Equinox, as the weather warms, the vegetables gradually turn black and become bitter and inedible. They are then sun-dried into preserved vegetables, steamed until black over a rice pot, sun-dried again, and steamed repeatedly several times, then exposed to extreme dryness. Stored in earthenware jars, they can be kept for a long time without spoiling. This is called Meigancai (Moldy Dried Vegetable), which is also Gan Dongcai (Dried Winter Vegetable). Those stored for many years emit a strong aroma that stimulates appetite. For Jin Kou Li (Anorectic Dysentery) and postpartum conditions, eating it with congee provides significant nourishment. This is because white cabbage naturally harmonizes the middle jiao, directs qi downward, benefits the triple burner, and unifies the two excretions; it contains the essence of Earth and has the function of generating Metal. When dried, it becomes bitter, returning to its origin and transforming via the mother element (Earth generates Metal). Through prolonged steaming and sun-drying, the taste becomes sweet again, preserving its virtue, thus possessing a harmonizing operation, with efficacy comparable to Renshen (Ginseng Radix et Rhizoma) and Huangqi (Astragali Radix). Unfortunately, most people ignore this and do not know of it, so I specifically highlight it. Li Shizhen's *Bencao Gangmu* lacks the record of the uses of dried vegetables under the entry for Song (Chinese Cabbage), which is a significant omission. Recently, what is sold in Jianqiao is dried radish greens or mustard greens processed by steaming and drying, neither of which enters medicine. The best is white cabbage pickled by households in winter and aged through years of steaming and drying. *Qunfang Pu* records a method for making black pickled vegetables: Pickle white cabbage thoroughly according to the method, take it out, hang it on racks, sun-dry it until extremely dry, steam it in a steamer until cooked, then sun-dry and store it. It keeps very well. In summer, stir-frying meat with these pickles prevents spoilage for a long time; this is the current Gan Dongcai (Dried Winter Vegetable).

It opens the stomach, directs qi downward, benefits blood, generates fluids, tonifies deficiency and fatigue, and stops phlegmy cough. Infused water from aged specimens is drunk to treat loss of voice; mixed with wine and crushed, it is applied to scalds and burns.

Bai Huodan (White Fire Erysipelas) - Formula Passed Down by the Huang Family: This condition resembles hydroptic distension, with swelling of the entire limbs, white skin, fullness and bloating with loss of appetite, and aversion to light and fire. Use Dongcai (Winter Vegetable) that has not touched water, dried in the shade, aged for three years (the older, the better). Decoct it for bathing and also decoct it for oral administration. The symptoms disappear immediately and miraculously.