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*Yao Xing Kao* (Study of Medicinal Properties) records: Nan Sha Shen (Adenophorae Radix, 南沙参) is rough in appearance, resembling Dang Shen (Codonopsis Radix, 党参) but harder in texture. It tastes bitter and is cool in nature; it clears the Stomach fire, purges excess heat, detoxifies, stops coughs, and calms the Lung Qi.

Cong Xin states: Nan Sha Shen has a slightly yellowish color, and its shape is slightly slender, small, and short. Recently, there is a variety with a pungent taste that should not be used.

Zhang Lu, in *Ben Jing Feng Yuan* (Supplement to the Original Classic), says: There are two types of Sha Shen—Northern and Southern. Bei Sha Shen (Glehniae Radix, 北沙参) is hard in substance and cold in nature; Nan Sha Shen is weak in constitution and slight in efficacy. Its functions are the same as those of Bei Sha Shen, but its power is slightly inferior.

Commentary: The category of "Shen" (参, Ginseng-like roots) is diverse. Some steal the name "Shen," such as Ku Shen (Sophorae Flavescentis Radix, 苦参) and Sha Shen; others steal the shape, such as Ji Sui Hong (Notoginseng Rootlet, 三七) and Jie Geng (Platycodonis Radix, 桔梗). All Shen-type herbs undergo ascending and descending movements according to the local Earth Qi; therefore, Shen herbs are produced everywhere, yet their properties vary by region. Overall, their efficacy does not match that of Liao Shen (Liaoning Ginseng, 辽参). Herein, I select those suitable for medicinal use but omitted from *Ben Cao Gang Mu* (Compendium of Materia Medica), recording them all here to broaden knowledge.

Zhang Guan Zhai says: Zhu Er Shen (Pearl Ginseng, 珠儿参) resembles a single-clove garlic in shape. After peeling and boiling, its color resembles red-cooked Ren Shen (Panax Ginseng, 人参). Because it is round and large like a pearl, it is named so. It tastes bitter with a slight pungency; its root origin is unknown. Its price is five qian per jin. It is effective for treating toothache. Generally, bitter substances are cold in nature, while pungent substances disperse; this implies the intent to disperse stagnant Fire, rather than purely tonifying effects. As for Red Dang Shen, it is made from Hong Luo Bo Cao (Red Radish Grass, 红萝卜草). White Dang Shen has not been verified. These are all manufactured by curious individuals in the Suzhou region, which curious physicians then employ. Wandering doctors use these to deceive villagers. What is called Tai Zi Shen (Prince Ginseng, 太子参) refers to the smallest whole plants among Shen varieties, a clever marketing name by merchants. Yang Shen (American Ginseng, 洋参) clears Qi similarly to Ren Shen; being bitter, it must be cold. It is suspected to originate from Yin Shan. Although its tonifying power is less than that of Ren Shen, it far surpasses Zhu Er Shen, Red/White Dang Shen, etc. Tu Ren Shen (Earth Ginseng, 土人参), commonly known as Guanyin Shan Huo, looks identical to Ren Shen and comes in raw or cooked forms from various sources. It has white fibrous cores and a bland taste. I have personally seen people in Taizhou, Wenzhou, Chuzhou, Xinchang, and Shengxian selling this herb at about one liang per tael. Its properties have not been verified, nor have I used it. Misuse of Nan Sha Shen is very common.

Nan Sha Shen produced in Zhejiang appears like radishes when fresh. Locals peel and boil it, making it resemble cooked Chinese Yam (Dioscoreae Rhizoma, 山药). When dried, it resembles Tian Hua Fen (Trichosanthis Radix, 天花粉) but lacks starchiness; its original name is Fen Sha Shen (Powdered Sha Shen, 粉沙参). Its function is specifically to dissipate toxins, reduce swelling, and discharge pus; this is not true Nan Sha Shen. True Nan Sha Shen resembles Jie Geng in shape but is hollow and loose inside. It has a bland taste with slight sweetness. Jie Geng is pungent, whereas Nan Sha Shen is not. The best quality comes from Bo Zhou (Bo Men), commonly called Xiong Jie Geng (Male Platycodon, 雄桔梗). In pharmacies, it is picked out from Jie Geng packages, moistened, flattened, and sliced, looking indeed similar to Yin Chai Hu (Stellariae Radix, 银柴胡) slices. This enters the Lung meridian to regulate coughs; its efficacy is like Bei Sha Shen but also regulates Qi, likely due to its hollow structure. Taizhou also produces Jie Geng, but the stems are stiff. There is also Xiong Jie Geng resembling Nan Sha Shen, though its color is not as white as that from Bo Zhou. Since Shen varieties are inherently diverse, and prices have risen sharply recently, various counterfeit products have emerged, leading people to seek rare items. They search remote cliffs and barren gullies for similar root herbs to substitute and confuse. If misused, the harm would be significant.

Wang Yi Tang says: Currently, a type of Fujian Changle Shen and Guangxi Nangai Shen are prevalent. These two are quite similar, appearing indistinguishable from oily, mature Tai Shen (Taizhou Ginseng, 台参) in appearance, with a taste that is bitter yet sweet, and the decoction is very thick. However, they are hot in nature, unlike Ren Shen which is mild and nourishing. Even within Tai Shen, many recent specimens are treated with white sugar and brine to increase weight. For every fen of Shen, manufacturers may process it to weigh twice as much, claiming it as one qian for profit. Shops holding such Shen must steam and bake them daily; otherwise, they become damp and difficult to sell. Therefore, buyers must exercise caution.