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Also known as Huangya Cai (Yellow Sprout Vegetable). *Xianchun Lin'an Zhi* records: In winter, large cabbages are selected and covered with straw. After a long period of accumulation, the rotten parts are removed; the leaves turn yellowish-white and appear fresh and lustrous, hence the name "Huang Cai" (Yellow Vegetable).

*Wanli Hangzhou Fu Zhi* records: People in Hangzhou mispronounced it as "Huang Ya Cai". *Jie'an Manbi* records: Huang'ai Cai is called "Huajiao Cai" in Hangzhou. *Qunfang Pu* records: Gardeners in Yanjing (Beijing) place horse manure into cellars to fertilize and cultivate cabbage, preventing it from being exposed to wind and sunlight for a short time. This encourages the continuous growth of shoots and leaves, which become all tender yellow, crisp, delicious, and free of fibrous residue. It is called "Huangya Cai". It is a distinct variety of Chinese cabbage, with flat stems and leaves.

It is sweet and warm in nature, non-toxic. It promotes gastrointestinal function, relieves chest irritability, alleviates post-drinking thirst, facilitates urination and defecation, harmonizes the middle jiao (digestive system), and stops coughing. The juice extracted in winter is particularly effective.

[Dietary Preferences and Taboos]
Taste is sweet.

Note: There are two types of Huang'ai Cai: Southern and Northern. Among those produced in the south, only those from the sandy soil outside Taiping Gate in Hangzhou City are considered superior. Those from other places are tall, coarse, and loose, lacking the characteristic tightly wrapped heart and dense leaves, and their taste is inferior. Those brought by northern grain transport ships have a better taste, finer texture, and no coarse fibers. Some weigh over ten jin (approx. 5-6 kg) per head, which is also hard to obtain in the south. Chen Quzhai stated: Consuming it moistens the skin, benefits the five zang organs, and can descend qi to clear the voice. However, its nature is slippery and laxative; therefore, persons suffering from dysentery should not consume it.

[Leaves and Stems/Pedicels]
*Wang Lianshi Fang* records: Also known as Yupan Qie (Jade Plate Eggplant). There are large and small varieties; the large ones are like chicken eggs, and the small ones are like fingers. When young, they are white; when mature, the skin turns yellow. They can penetrate the bones and drive out wind pathogens, treating various forms of paralysis. The root is named Baifeng Teng (White Wind Vine); steamed with wine, it is taken internally. The fruit of the eggplant dipped in sulfur powder is used to rub vitiligo, helping to eliminate leprosy. Those produced in eggplant gardens in Guangdong are of good quality and are called "Qie Wan".

Leaves: Treat intestinal bleeding (hematochezia). Liu Yuyi's Verified Prescription: Use leaves of white eggplants, harvested only after frost. Brush off the hairs, remove scorched yellow leaves, and dry them in the shade. Take three or four leaves, decoct them into a thick soup, and drink this three to four times. The bleeding will stop and never recur. Note: This prescription must not be taken by individuals who have been bitten by rabid dogs.

Stems/Pedicels: Treat back carbuncles (Fa Bei) and the initial stage of all toxic sores and abscesses. *Wei Shui Xuan Za Ji* records: Use seven white eggplant pedicels and an equal amount of raw Polygonum multiflorum (Shou Wu), decocted in wine and taken orally, which will cause the swelling to dissipate.