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A type of Coptis chinensis (Huanglian, 黄连) in Sichuan grows beside swamps. The entire plant is covered with yellow hairs resembling those of *Dryopteris crassirhizoma* (Gouji, 狗脊), and it is named Shui Huanglian (Water Coptis, 水黄连). It is quite small; physicians are unfamiliar with its use. Cloth merchants pass it off as genuine Sichuan Coptis for sale. Only the formulas of the Zhu family utilize it. *Baicao Jing* records: Shui Huanglian from Dajianlu has a slender shape, fewer hard spines, and is heavier than other types of Coptis. Those with skin and flesh tinged with green are considered superior. From Xiaoxitian, those that are black and hairy are best, while those without hair and bright yellow are inferior. For treating nasal gan (nasal ulceration): Use 3 qian of *Stemona sessilifolia* (Bubai, 百部), sliced, sun-dried, and stir-fried. Extract 2 qian of the pure powder. Use 2 qian of stir-fried *Cortex Lycii* (Digupi, 地骨皮), stir-fried *Galla Chinensis* (Wubeizi, 五倍子), stir-fried *Phellodendri Cortex* (Huangbai, 黄柏), and licorice. Grind into fine powder. Take 2 qian per dose, washed down with rice water, and it will cure.

Produced in Yunnan Province, available in all pharmacies. When dried, it resembles threads, with small root heads on top. Locals dig it up to sell in the market. Its nature is cold but not severe; its taste is bitter but slightly milder. Unlike the strong potency of Sichuan Coptis, it can clear pathogenic heat from between the skin and fascia, as well as from the sinews and collaterals. It is used for wind-cold injury in children and diseases related to the variola (smallpox) department.

This is a variety of *Aconitum carmichaelii* (Wutou, 乌头) produced in Zhejiang. People in Jianqiao, Qiantang, cultivate it and sell it in the market as a remedy for wind-induced paralysis. Recently, some households also grow it in their gardens, naming it Yingge Ju (Parakeet Chrysanthemum, 鹦哥菊). It can also dispel wind and invigorate blood; taking the root for medicinal wine is beneficial.

Note on Wuse Shihu (Five-Color Dendrobium): Produced in Huoshan, Jiangnan. Its shape is smaller than Chaihu (Gold-Hairpin Dendrobium), yellowish in color, curved rather than straight, sometimes forming ball-like clusters. Locals use it as a tea substitute, claiming it effectively clears summerheat, awakens the spleen, relieves thirst, promotes urination, and boosts vitality. Some boil it into paste to serve guests. Initially, this practice was rare, but recently it has become popular north and south of the Yangtze River, leading to shortages. Merchants often fake it with roots of *Dendrobium fimbriatum* var. *oculatum* (Fenglan, 风兰). However, Fenglan is straight and does not shrink, is dark green, does not stick to teeth when chewed, and tastes slightly acrid. Huoshan Shihu yields a slight juice when chewed, sticks to teeth, tastes sweet and slightly salty, and shrinks in shape—these indicate authenticity. *Baicao Jing* records: There is a recent type of Shihu that is short, only about one cun long, thin as rushlight, yellowish-green in color, tastes sweet when chewed, and produces a slight slippery saliva. It originates from Lu'an Prefecture and Huoshan County in Huizhou Prefecture, named Huoshan Shihu, which is of the best quality. Those that produce no saliva when chewed grow on trees and are unusable. Its efficacy lies mainly in clearing stomach heat; it is suitable for those with deficiency heat in the stomach and kidneys, but contraindicated for those with deficiency without fire. Nian Xiyao's *Jiyan Liangfang* states: Changsheng Dan uses Tian Shihu (Sweet Dendrobium), which is Huoshan Shihu. Fan Yaochu stated: Huoshan belongs to Lu'an Prefecture. The Shihu produced there is called Mixin Shihu (Rice-Core Dendrobium). Because its shape resembles piled rice grains, has many nodes, and looks like bamboo rhizomes, it forms a cluster when dried. Others cannot form a rice core or a cluster.

Taste is sweet, neutral, and slightly salty. Chen Tingqing said: Materia Medica texts mostly state that Shihu is sweet and bland, entering the spleen, and salty and neutral, entering the stomach. Currently, the Chaihu and other types of Shihu in the market are bitter and not sweet, and their nature is cold. Moreover, their shapes do not resemble gold hairpins. Therefore, Huoshan Shihu should be regarded as the true Chaihu Shihu. It clears the stomach and removes deficiency heat, generates fluids to heal consumptive disorders. Used as a tea substitute, it opens the appetite and strengthens the spleen. Its efficacy is comparable to Ginseng. It calms fright and treats wind, capable of settling phlegm. It clears summerheat; being sweet and aromatic, it directs qi downward.