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(Forty-third species, with five appended)

Shell
Chen Dingjiu recorded in *Litchi Pu* (Catalogue of Litchi): There is a peculiar litchi that can treat diseases. After the ravages of war, only a few remain. It is recorded here for reference.
Cantonese explanation: The south belongs to the Li Fire trigram. Litchi absorbs much of the Li Fire energy, hence it is also named "Li Zhi" (Departing Branch), or written as "Li Zhi" (Beautiful Branch). "Li" means "Depart". The character "Wen" consists of two "Ri" (Sun)s, corresponding to the numbers of Heaven and Earth: Water is one, Fire is two; thus "Li" comprises two Suns. The Sun is the essence of the Five Elements, and the Moon is the spirit of the Six Qi. The Sun adheres to the branch, just as the Sun rises from Fusang. "Li Zhi" is a large tree of Zhen Wood. Zhen Wood takes Fusang as its patriarch, while Li Zhi is its collateral branch, hence called "Li Zhi". The Sun rises from Li, and Li reaches its peak at noon, so Li Zhi ripens at the Summer Solstice. Li is within Kun, its color is yellow, hence called "Huang Li" (Yellow Departure). The kernel of Li Zhi is red outside and yellow inside, which is the beauty of "Huang Li". The center of Kun has a sweet taste, hence called "Gan Jie" (Sweet Node). The flesh of Li Zhi is slightly sour and mostly sweet, which is the auspiciousness of "Gan Jie". Litchi buds in the twelfth lunar month, flowers in spring, and ripens suddenly at the Summer Solstice, turning red. It originates from Wood and completes in Fire. The skin is red, the flesh white, and the kernel pure cinnabar red. Fire wraps the outside and nurtures the inside. White flesh corresponds to Metal. Metal refined by internal and external fire yields a mellow, harmonious, and sweet taste. Its juice is the essence of Metal and Water. Sweetness corresponds to Earth. It possesses the quintessence of the Five Elements, with Fire as the master. Guangdong thrives on Fire Virtue. Most flowers are vermilion, being Fire Flowers; most fruits are vermilion, being Fire Fruits, condensed from the fierce Qi of the Great Yang. Among the hundred kinds of Fire Fruits, Litchi is the leader. Fire is the mother, and Litchi is the eldest son of Fire. Excessive consumption of Litchi does not harm people; drinking a cup of honey water resolves it. Alternatively, drink green salt mixed with white distilled liquor. If intoxicated by Litchi wine, drink water infused with Litchi shells. Additionally, dew accumulated on Litchi trees: if one has overeaten Litchi, at dawn, inhale the dew among the trees first, then swallow the fragrance, inducing a misty, drunken state where the five viscera feel cool. This can dissipate Lung Qi, nourish True Yin, reverse aging, and restore youth. Litchi buds early in the year, flowers bloom in February. If there are many thunderstorms during flowering, flowers fall and fruits are small; if rainy, flowers rot; if dry, flower juices stick together and do not set fruit. Estimators judge the quantity of fruit by observing the flowers. Method for storing Litchi: Pick intact ones from the tree, leave about one cun of the pedicel, seal with wax. Then cut off the pedicel, seal the cut with wax, and submerge completely in honey water. After several months, the taste and color remain unchanged.

Baohe Branch: Produced in Chenyan Rock Lotus Peak, north of Quanzhou Prefecture. Fruits are large and yellow. Can eliminate chest and diaphragm oppression, regulate rebellious Qi, and guide Ying and Wei circulation. Its kernel, burned to ash, is taken with wine.

Huichun Fruit: Produced in Kangxian Shrine, Zhangzhou Prefecture. Leaves are palm-sized and emerald green, distinct from common Litchis. The fruit tastes bitter, astringent, sour, and spicy, unfit for direct consumption. Picked for infusing in wine.

Shen [Leaf], leaves are similar (Above produced in Fujian).

Ziyuhuan: Produced in Luzhou, Sichuan. Dried, eating one piece can dispel miasma and pestilence, preventing invasion of mountain mist even when walking early in heavy fog. Above produced in Sichuan.

Yulushuang: Produced in Yamen Mountain, Xinhui, Guangdong. White shell, red flesh. Does not fall even after winter if not picked. Taste is sweet and sour. Eating it stops coughing and descends Lung Fire.

Feizixiao: Produced in Foshan. Color like amber, size like a goose egg, pit small like a bean, juice smooth like milk. Eating it removes bad breath, keeping teeth fragrant overnight.

Mouniguang: Produced in Dapu Mountain, Chaozhou. Taste like milk, drinking it has effects equivalent to Shennong Lingzhi (Above produced in Guangdong).

Mo Li (Black Litchi): Produced in Wan Mountains, Pingle, Guangxi. Skin and flesh are black as ink. Smells foul, tastes bitter and spicy, inedible. Some say it grows in Hexian mountains; others say in Lipu and Xiuren counties. It smells foul and is highly toxic. Accidental ingestion causes heart decay and intestinal rot leading to death.

Note: There are many famous varieties of Litchi, including green-skinned, green-pitted, yellow-skinned, and white-skinned, ripening in March, April, and July. However, their nature is generally the same. Only these few varieties have different therapeutic applications, so they are classified here.

Shell: For chickenpox that erupts without pus and feels uncomfortable internally, decoct Litchi shells in water and drink (from *Bu Yao Liang Fang*, Wang Shengyu stated: Litchi shell can regulate blood and promote eruption. For all rashes that cannot penetrate, or chickenpox that appears blurred and indistinct, this herb is necessary to release the exterior and form pus).

Metrorrhagia: Recorded in *Tong Shou Lu*: Burn Litchi shells to ash, preserving their nature, grind into powder. Mix with good wine and take on an empty stomach. Dosage: two qian per administration. Mild cases stop after one dose; severe cases cure after three doses.