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*Cong Xin* records: Although it is very small, it is dense and solid, and its efficacy is not inferior to that of large ginseng.

*Bai Cao Jing* records: Taizishen (Pseudostellaria Root) is simply the smaller specimens of Liaoshen (Korean Ginseng), not a different species. They are short and small pieces picked out from ginseng packages in Suzhou markets, named as such for sale to customers.

It tastes sweet and bitter, and its function is the same as Liaoshen (Korean Ginseng).

*Luofu Shan Zhi* (Chronicles of Mount Luofu) records: The ginseng produced in Luofu is quite different from the ginseng described in *Bencao* (Compendium of Materia Medica). It resembles Xianmao (Curculigo Rhizome). The leaves are slender with round stems and purple flowers. Those with three leaves and one flower are Xianmao (Curculigo Rhizome); those with one leaf and one flower are ginseng. The root is shaped like the Chinese character "Ren" (人), colored like jade. When boiled into juice and consumed, the taste is indistinguishable from ginseng, except for a slight mucilaginous quality.

It tastes sweet with a hint of bitterness, generates fluids, nourishes the stomach, tonifies deficiency and emaciation, and moistens the lungs.

*Xingxing Kao* (Examination of Drug Properties) records: Yangshen (American Ginseng) resembles Baipiao Ding (white-skinned blistered ginseng slices) of Liaoshen (Korean Ginseng). Its taste is similar to ginseng, but its nature is cold. It is suitable for steaming over glutinous rice before use. It is sweet and bitter, tonifies yin, and clears deficient heat. When processed with ginger, it benefits yuan qi (original qi) and supports healthy qi.

*Cong Xin* further records: It originates from France in the Atlantic region. Its shape resembles the rough-rice ginseng of Liaodong. When decocted, it lacks fragrance and has a very weak aroma. If split open halfway, it is called Pian Shen (sliced ginseng), which is of poor quality. It is contraindicated with Lilü (Veratrum Nigrum Rhizome). For medicinal use, select those with fine, clean skin, where the cut center is not black, and which are dense, solid, and large. Recently, some people, disliking its cold nature, steam it over rice pots dozens of times before use, or steam it mixed with Longyanrou (Longan Aril). Iron knives and fire-frying should be avoided.

It is bitter, cold, and slightly sweet. Its flavor is strong but its aroma is light. It tonifies the lungs, descends fire, generates fluids, removes irritability and fatigue, and is suitable for those with deficiency accompanied by fire.

*Changhong · Leiju Yafang* records: Steaming Yangshen (American Ginseng) with Longyanrou (Longan Aril) and consuming it yields miraculous effects.

Wang YuYu stated: Dongyangshen (Japanese Ginseng) comes from the eastern lands of Japan. Its outer skin is rough while the interior is oily. After thorough steaming, it emits a clear fragrance. Its taste is the same as Liaoshen (Korean Ginseng), with a slight mutton-like odor, and a mild spiciness upon entry, which distinguishes it. However, its nature is warm and neutral, differing from the cold-neutral nature of Western French ginseng. This ginseng has recently become popular. Families unable to afford Liaoshen (Korean Ginseng) use it as a substitute with effective results. Each branch weighs about one qian, some two or three qian. Generally, those with the seal "Japan" on the branch and root are standard, priced at eight huan; those without the seal are priced at five huan. Those with the seal are official ginseng from their land, considered most authentic (Dao Di). Those without seals are private ginseng. Some have rough skin throughout and white flesh inside, which is of poor quality. It is used after being steamed and sun-dried with Longyanrou (Longan Aril).

In the third month of Guichou year, I saw two types of Dongyangshen (Japanese Ginseng) at Mr. Li Xietang's residence: One type was larger, as thick as a thumb, resembling American ginseng, being the most solid and fleshy. The other type was smaller, each branch no more than two or three fen, or even one fen, with thin flesh and less solidity. It was said both were brought by Japanese merchants. Fresh ones were all white with wrinkled skin. The larger ones, when sliced and held in the mouth overnight, would dissolve completely without residue. The smaller ones, held in the mouth for three nights, did not dissolve. Decocting the larger ones yielded pale liquid with little taste, whereas the smaller ones yielded a rich, concentrated decoction. Both originate from Japan. Why do the smaller ones have such intense color and taste? Is the growing soil different? Another variety comes from areas near Lushun, Fentian, in Eastern Japan. Its skin has red stripes, and it is also prized in their country, said to be ten times more potent. Ship merchants buy it at high prices and resell it in China. There are now Dongyangshen shops in Suzhou specializing in this ginseng. This likely occurred because last winter (Renzi year), an epidemic of smallpox spread widely in Jiangsu and Zhejiang, killing thousands of children. Someone advised taking Dongyangshen to help promote pus formation and detoxify. The treatment proved effective, leading to its widespread popularity. For medicinal use, it must be thoroughly steamed over a rice pot, dried, and stored in porcelain bottles to prevent insect damage.

Another type of Dongyangshen (Japanese Ginseng) comes from the mountainous islands of Goryeo and Silla, bordering Guandong. Its ginseng closely resembles Liaoshen (Korean Ginseng) in appearance and aroma, though weaker. The skin is yellow with coarse striations, and the inner flesh is oily and purplish. Tu Wufu brought some, and I have seen it. He stated its nature is warm and neutral, asking a price of ten huan. He claimed it is most effective for postpartum use, with potency comparable to Liaoshen (Korean Ginseng).

*Wuzu Zu* records: Among ginsengs, those from Shangdang in Liaoshen (Korean Ginseng) are best, possessing head, face, hands, and feet shapes. Those from Qinghe are next. Those from Goryeo and Silla are inferior. Living ginseng cannot be seen nowadays. Imported into China, they are bound with ropes, steamed, and pressed flat, leaving clamp marks and hemp rope traces on top. Although Silla ginseng is large, it is often composed of several pieces joined together, making its efficacy inferior to smaller, whole roots. To select genuine ginseng and avoid fakes, choose those transparent like meat and those with horizontal striations near the rhizome (lu tou).