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Produced in Cixi County, Ningbo Prefecture, Zhejiang Province. The specimens from Bailongtan are of the first grade; those from other places still have black tips on their tails and cannot be uniformly red like cinnabar throughout the body.

Ge San stated: The blood eels (Xueshan) from Bailongtan are red as blood all over their bodies, and their annual yield is also scarce. Taking their blood to mix with wine for drinking can rapidly increase physical strength. Those in the military practicing Duanjin Qigong (Segmented Brocade exercises) often take it to enhance their skills. It increases qi and strength, strengthens muscles and bones, nourishes blood, and fills the marrow.

Sha fish refers to shark (Jiaoyu), which has many species, all of which are edible. In the "Collected Explanations" section under the Shark entry in *Bencao Gangmu* (Compendium of Materia Medica), Li Shizhen (Binhu) annotated: Sharks have fins under their bellies, and both the flesh and fins are delicious; people in the south cherish them. The therapeutic indications specifically recorded the functions of its flesh, skin, and gallbladder, but omitted the fins; nowadays, people commonly regard them as a delicacy, and they must be served at banquets as a prized dish. Dried fins come in sheets of various sizes, usually counted in threes, comprising one dorsal fin and two pectoral fins. When boiled, the hard bones are broken off, and the soft spines, golden in color, are selected and simmered in chicken broth to accompany meals, yielding the best flavor. In Zhangzhou and Quanzhou, some people cook and extract pure soft spines, forming them into cakes resembling rouge bricks, golden and attractive, named "Sha Ci Pian," which is even better.

Sweet in taste, neutral in nature. Nourishes the five zang organs, resolves fish accumulation, and detoxifies gu poison. (From *Shiwu Yiji*) Benefits qi, opens the chest diaphragm, expels toxins, and enhances waist strength. (From *Minbu Shishu*)

*Jiaxing County Annals*: Also known as Caohua Yu (Vegetable Flower Fish), named so because it is fattest during the vegetable flower blooming season. Cheng Dachang's *Yanfanlu*, Earth Section: People in Wuxing call it Luli, because its body is round and long, similar to the black snakehead; its scales are mottled, resembling the perch, hence the two names. In Changxing, it is called Dangbu or Dangyu. *Huzhou Prefecture Annals*: The Fu fish is now called Tubu. This fish is dense and heavy, often moving attached to the soil, unlike other fish that swim floating on water, hence also named Tufu. *Qiantang County Annals*: Tufu, colloquially called Tubu, is best before Qingming. *Zao Yi*: Tubu is produced in Hangzhou, originally named Tufu, because it grows attached to the soil; it is black in color and delicious. *Yuhang Zalu*: Tubu, some say it chews food and spits it out, hence the name. Zhao Xuemin notes: None of the above theories mention the name "Dufu." However, *Bencao Gangmu* records the Dufu fish saying: Its color is yellow-black with spots, and there are spines on its back that sting humans; it is also known as Duffyu, Huangyu, Chuandingyu, and Funianyu. This is completely dissimilar to Tufu. Shen Yun's *Jiangshizan* and Chen Zhishan's *Shiwu Yiji* both consider the current Tubu fish to be the Dufu fish, which is an error inherited from *Sitang Sikao*. Currently, Tubu fish are abundant in Hangzhou city, available year-round, peaking only in the first, second, and third lunar months. The back can be pale black or earth-yellow; it is not heard that it stings people. Folklore says this fish buries itself in the soil, closes its eyes, and stops eating after Lidong (Start of Winter); it emerges after Dongzhi (Winter Solstice), moves attached to the soil, opens its eyes after Qingming, feeds on small insects and shrimp, and thus becomes toxic. Chen Zhishan said: Tubu develops red worms on its head after Qingming and should not be eaten. Carefully examining its shape and dietary habits, it is entirely different from the Dufu fish; how can they be forcibly merged? Therefore, I clarified this in detail in the Fish differentiation within the *Qinchong Kao*, classifying Dufu under the Blowfish category, and established a separate entry for Tufu, daring not to follow ancients blindly and deceive future generations. Tubu was absent in *Bencao Gangmu*, so it is supplemented here.

Sweet in taste, warm in nature. Tonifies the spleen and stomach, treats dysphagia (Yige), eliminates edema and dampness, and treats all types of sores and scabies. This substance can also support yang qi. Its roe, when intoxicated with distilled liquor and consumed, assists ministerial fire and warms the kidneys and lower back.