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*Qunfang Pu* records: Shi'er (Stone Ear, a type of edible lichen), also known as Lingzhi (Ganoderma lucidum), grows on the rock crevices of mountains such as Tiantai, Siming Mountain, Xuanzhou in Henan, Huangshan, and the borders of Brazil. From afar, it looks like smoke. It is also found in Mount Lu. Its shape resembles Di'er (Earth Ear, a type of fungus growing on moist soil or rotting wood). Monks in the mountains harvest it, dry it, and send it to distant friends. After washing away the sand and soil, it is cooked as a vegetable and tastes superior to Mu'er (Wood Ear fungus).

*Yuezhi* records: There are many Shi'er in the caves of Shaoyang. It must grow on green rocks. After heavy snow, when the rocks are moist and slightly exposed to sunlight, Shi'er grows. Large patches grow like green moss, looking like smoke from afar, with tiny stalks. The individual clusters resemble flowers. When cooked, they turn blue-purple like hibiscus flowers. They are most plump and rich when harvested at dawn; upon exposure to the sun, they become thinner and may even partially dissolve into water. Generally, Xiangxun (fragrant mushrooms) form by sensing yin and damp qi, and they tend to induce internal cold qi; therefore, they should be eaten with ginger for best results. However, Shi'er has a sweet and rich taste, is neutral in nature, and non-toxic. Eating it in moderation satisfies hunger, nourishes the skin, maintains a youthful appearance, and ranks above Mu'er and Di'er.

*Nanyue Suoji* records: Green rocks "sweat" under the scorching sun, and the condensed sweat forms Shi'er. Because green corresponds to the Wood element, ear-shaped growths occur; this does not happen with white rocks. Some say it is a type of mushroom: thick ones are called mushrooms, thin ones are called ears. Others say that all Ruchuang (stalactite-like formations in caves) emerge due to stone veins, not directly from solid rock. Those in dark caves are called Ruchuang, while those on sunny rock faces are called Shi'er. The delicacy of Shi'er was praised by Yi Fangyin, who said: "Shi'er from Mount Han was valued since ancient times."

Nature: Cold, or some say Neutral. Taste: Sweet and rich. Non-toxic.

*Yaoxing Kao* records: Shi'er is cold or neutral. Hanging on cliff edges, its qi is similar to Lingzhi. Long-term consumption beautifies the complexion, benefits essence, refreshes the spirit, and prevents physical decay even in old age. For symptoms of bleeding diarrhea and rectal prolapse, consuming it as ash cures the condition.

*Mingsheng Zhi* records: Shi'er is produced in Shimen of Meixi, Anji Prefecture. Consuming it clears heat.

Qingyu (Green Taro), Tuyuteng (Taro Vine), Yeyutou (Wild Taro Head), Guiyu (Ghost Taro)

*Sishengzhi Nongshu* records: There are six types of taro. The fifth is Yeye (Wild Taro), and the sixth is Qingyu (Green Taro). Yeye has severe toxicity and can cause death. If taro is left unharvested for three years, it becomes Yeye. Yeye is slippery in nature and can expel stone toxins, but it should be avoided when taking medicinal foods. Qingyu is also toxic; it must be washed with plant ash lye and boiled thoroughly before eating. It is best consumed steamed. Poisoning from Yeye causes throat irritation, hoarseness, restlessness, and near-death states. It can be antidoted with soybean milk or fecal juice; ginger juice is also effective.

*Gezu Yifang* records: Combined with Ma Yao (Cannabis preparations), it treats bruises and traumatic injuries, hemorrhoids with fistulas, leprosy, applies to swellings to relieve pain, treats sores and tinea, and is crushed for application to swollen injuries.

For Rumyong (Mastitis), crush Yeyutou (Wild Taro) with Xiangzao (Fragrant Fermented Rice Lees) and apply externally.