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Gelru (Ge Ru, "Kudzu Milk"), also known as Gehuacai (Kudzu Flower Vegetable), is found in famous mountains and is also produced in Gaozhou. *Yuezhi* records: Gaozhou plants much kudzu, and people from Leizhou purchase it for consumption. During the autumn frost season, Gelru emerges from the ground like ganoderma or mushrooms, reddish in color, with a sweet, crisp taste and a slight bitterness; it is the essence of the kudzu plant, also called Gezhen (Kudzu Mushroom). Li Shizhen (Binhu) only recorded based on *Taihe Shan Zhi* that it can sober up drinkers and treat diseases caused by alcohol accumulation, omitting other aspects, so this entry supplements those details.
Gelru is cool in nature, resolves muscle heat, disperses wind-fire and wind-heat rashes of the Yangming channel.

People often cultivate Duoruo (Duzhuo, "Calamus") as a spice; it is not the caoguo (black cardamom) used in medicine. Its seedlings resemble Suasharen (Amomi Fructus Rotundus), flowers in March forming spikes, white with a slight red tint, bearing fruit in May and June; its root efficacy surpasses that of its leaves.
Duoruo is pungent and warm, dispels miasma, and long-term use benefits essence and brightens eyes, enhancing memory.

Zhenzhucai (Pearl Vegetable) is produced in Lu'an, resembling pearls; *Yibu Fangwu Lueji* records: Zhenzhucai grows in Rongzhou, Luzhou, and other prefectures, living on stones in water, with emerald-green slender vines strung with bead-like segments; people in Shu cook it with honey to eat, or boil it with vinegar, keeping it fresh for a thousand li. *Huangshan Zhi* records: Zhenzhucai is a vine, sprouting in late spring, with one or two buds at each tip, round and white like pearls, leaves emerald green like tea; pickled with buds and leaves, it is fragrant, sweet, fresh, and slippery, surpassing other vegetables.
Zhenzhucai promotes urination, unblocks strangury and congealments, reduces abdominal distension, moves qi, and treats urinary retention.

*Lianjiang Zhi* records: Zhegucai (Partridge Vegetable) grows on sea rocks, slightly black in color. *Zhangzhou Fu Zhi* records: Zhegucai has scattered small flowers, slightly black, produced in Zhangpu.
Zhegucai treats intestinal parasitic accumulation in children; ingestion expels parasites miraculously.

Gexianmi (Ge Immortal Rice) grows on stones in cave openings along streams in Huguang. When heavy rain washes open the cave mouth, the rice flows out with the water; locals collect it. Freshly gathered, it resembles small fresh wood ear fungus, purple-green, becoming fat and crisp when mixed with vinegar, edible. Locally called Tianxiancai (Immortal Vegetable); dried, it is Tianxianmi (Immortal Rice), also named Gexianmi. Soaked in water and boiled with meat, it tastes like wood ear fungus. It is likely formed from mineral drippings (stone marrow) inside caves. It is cold in nature and should not be eaten in excess. It is also found in Sichuan, but must be washed out by water, occurring rarely year by year. Elsewhere, such as in shady deep mountains, it occasionally grows on stones after heavy rain, but is very thin, dissolving upon sun exposure or drying like paper, making it inedible. *Wuzhou Fu Zhi* records: Gexianmi comes from the stones of Goulong Cave in Beiliu County, formed by water immersion, belonging to the category of Shi'er (Rock Ear). After harvesting and drying, re-soaking in water restores its rice-like shape; floating it in wine makes it refreshing and aromatic. It does not belong to grains but is named rice; legend says Ge Hong of the Jin Dynasty, lacking food while隐居 (secluded) here, collected it for sustenance, hence the name. *Lingnan Zaji* records: Xianmi is produced in Danxia Mountain, Renhua County, Shaozhou, growing everywhere, grain-sized like millet but green; when cooked, it swells to the size of rice, with a clear and rich taste, generally found in deep southern mountains. *Huanyou Biji* records: Produced outside Gexian Cave in Eastern Guangdong, where springs spray onto rocks, generating moss-like fungi shaped like rice grains, green in color; made into soup, it is extremely delicious, locally called Gexianmi. Unfamiliar people suspect it is green snails. According to *Shaozhou Fu Zhi*: Danxia produces Xianmi, similar to this, but some grow in sandy soil, others in aquatic stones, which is the difference. Lu Zuofan's *Yuexi Ouji* records: The Daoist Baogui Heavenly Cave is now Goulong Mountain in Beiliu County; Gexianmi is produced before and after the cave entrance, harvested and dried, round grains like broomcorn millet, kneaded into dough for brewing wine, extremely aromatic, cold in nature, sweet and refreshing, clearing heat and diaphragm, benefiting intestines and stomach.
Note: Gexianmi originally belongs to the Shi'er (Rock Ear) category. I recall eating it at the banquet of Magistrate Liu in the Gengzi year; then served as soup, resembling green snails, emerald green and lovely, extremely sweet and fresh, slippery and crisp, suitable as a vegetable. *Yaoxing Kao* states: Clears spirit and resolves heat, treats phlegm-fire; some say long-term use extends life, likely because it clears internal organ heat.