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Jin Yucheng stated: "The silk of the tangerine (Ju Luo, filaments on the tangerine pulp) is specifically capable of disseminating and unblocking stagnant Qi in the meridians. I have frequently used it to treat 'Mai Zhang' (pulse distension), a condition where defensive Qi rebels against the lungs, with great efficacy. *Bencao Gangmu* (Compendium of Materia Medica), regarding the membranes on the tangerine pulp, only cites Li Shizhen's reference to *Da Ming Bencao* for treating thirst and vomiting after drinking wine, thereby neglecting its specialized function. Why is this? Therefore, I follow and supplement this explanation."

It unblocks stagnant Qi in the meridians and pulse distension, expels accumulated phlegm between the skin and membranes, and invigorates blood circulation.

Those from Tangxi Town, Renhe, are considered the best. The peel is prepared by removing the white pith, cutting into small pieces, and preserving with sugar frost.

It tastes sweet and pungent, and is warm in nature. It regulates Qi, relieves chest fullness, treats coughs, and eliminates phlegm (Food Compatibility).

Those from Zhangzhou and Quanzhou in Fujian are superior, known as "Malt Tangerine Cake" (Mai Ya Ju Bing). They are four to five inches in diameter, made by selecting large Fuju tangerines and fermenting them with honey and sugar. After drying, a white frost appears on the surface, hence the name. The flesh is dense and the flavor rich, ranking first in the world. Those made in Zhejiang are produced from Qiju tangerines, less than three inches in diameter, with dark black skin, thin flesh, and a bitter, inferior taste. Honey tangerine cakes from Tangxi are slightly better but still inferior to those from Fujian. Additionally, Xinghua produces "Gold Coin Tangerine Cakes," made from Jinju (kumquats), small as coins and transparent as amber. They promote digestion, direct Qi downward, open the diaphragm, and act more swiftly than Amomum fruit (Sharen) and Cardamom (Doukou). They can also sober up drinkers; taken with tea after intoxication, they make an excellent accompaniment.

It tastes sweet and is warm in nature. It directs Qi downward, broadens the middle jiao, eliminates phlegm, and aids food transport (Food Compatibility). It treats jaundice and abdominal distension (Gu Zhang), removes diaphragmatic obstruction, and stops thirst (Collected Experiences).

To treat dysentery of various colors.

*Xingqie Jianmi*: Take one liang of tangerine cake, two qian of longan aril, two qian of rock sugar, and two bowls of water. Leave overnight exposed to dew, then take warm. Even without dew exposure, it treats diarrhea.

*Liangshi Jiyan*: In summer, excessive consumption of melons and fruits may cause persistent diarrhea. Take one good tangerine cake from Zhangzhou, slice it thinly, and brew it in a teacup in two doses.

*Tangerine Cake Decoction* (from *Collected Experiences*): Treats injury from food due to raw/cold melons and fruits, causing persistent diarrhea. Take one tangerine cake, slice thinly, place in a bowl, pour boiling water over it, cover, and let steep until the juice extracts. Drink the liquid and eat the cake. One cake can be used for multiple doses.

*Baiguo Jiu* (Hundred-Fruit Wine): Infuse two Citrus medica (Xiangyuan) and two Feronia limonia (Foshou), half a jin each of walnut meat, longan aril, lotus seed meat, and tangerine cake, four liang of Biota seed (Baiziren), three liang of pine nut (Songzi), twenty liang of red date (Hongzao), three jin of brown sugar, and fifty jin of dry distilled liquor. This wine tonifies deficiency and benefits the kidneys. It is a secret formula from Governor Li of Hezhong.