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Currently, it is called Huanglian Ya (Coptis Sprout), also known as Huanglian Tou (Coptis Head). In early spring, tender shoots are harvested and eaten raw by children for their fresh fragrance and pleasant taste, which carries a bitter and astringent flavor similar to Huanglian (Rhizoma Coptidis), hence the name. It can also be blanched in salt water, drained, sun-dried, and made into pickled vegetables for consumption during the hot summer months. *Baicao Jing* (Mirror of Hundred Herbs) records: This plant is a vine that climbs large trees. Its leaves resemble Sangjisheng (Taxilli Caulis), being pointed, long, soft, smooth, glossy, and thick. In February and March, pale red shoots emerge from bare branches, resembling Chunya (Toona Shoots). Eaten raw, they are bitter yet sweet and stimulate saliva production. Families in Anhui Province often pickle them as a vegetable, valued equally with Qinya (Celery Shoots), Chunya (Toona Shoots), and Luya (Asparagus Shoots). *Yaoxing Kao* (Examination of Drug Properties) states: The leaves resemble Huai tree leaves but are sharper at the tip. When young, they can be rubbed dry and used as tea, superior to ordinary tea. The wood is very fine-grained, bitter yet sweet, tasting like an olive; when salted, it becomes sour and sweet. It relieves sore throat and dysphagia, clears heat and resolves alcohol toxicity, and chewing its juice can alleviate tongue ulcers and oral thrush.

[Huanglian Ya] Flavor: bitter, astringent. Nature: cold. Functions: resolves summerheat, quenches thirst, promotes urination (Category: Food Suitability and Taboos). Functions also include generating fluids, brightening the eyes, clearing accumulated heat, and resolving toxins (Category: Pharmacological Inspection).

Zhao Xuemin’s Note: Fang Yizhi in *Wuli Xiaoshi* (Small Compendium of Physical Principles) records: Huanglian Tou is also called Huiwei, commonly known as Huanglian Tou. The tree has branches, and leaves resemble Toona. Large trunks require two people to embrace. Leaves are harvested in spring; they taste bitter and sweet. The bark can be combined with fragrant herbs for medicinal use to treat dysentery and cholera. *Bencao Gangmu* omitted this item. If Fang’s description is accurate, it is a woody plant, which contradicts the vine description in *Baicao Jing*. Perhaps this is due to differences in local soil, or perhaps there are two distinct species? Both accounts are preserved pending further investigation.

Zhou Yisheng’s *Jiabao Fang* (Family Treasure Formula) records: The vine originates from Hengshan in Qiantang. It prefers to grow along house walls and rock cliffs, and locals are familiar with it. It treats four conditions: Lung Abscess (Fei Yong), expectoration of pus, Intestinal Abscess (Chang Yong), and Flank Abscess (Xie Yong). Crush the herb to extract juice, mix with aged wine for administration. In winter, decoct in wine to obtain two bowls of liquid and drink; immediate effect is observed.

Note: Lou refers to Fuliu Teng (Areca Vine). Lou refers to Lou Ye (Areca Leaf). People in Lingnan chew its leaves together with Binglang (Areca Nut). Now it is called Lu Ye. The leaves are used for wrapping/sealing, sun-dried for half a year, stored for future use, and can last for decades. It not only unblocks stagnation and eliminates miasma but also treats numerous diseases; only Westerners possess it.

Treat redness, swelling, or pain in hands and feet by rubbing with Lou Oil (Areca Oil) and wrapping with cloth. Dripping into the ear treats otalgia. For knife or gunshot wounds, soak cotton in Lou oil and apply to the wound. It also treats back carbuncles and furuncles; application causes early-stage lesions to dissipate immediately and mature abscesses to suppurate rapidly. It can also be applied to chancroid ulcers and fistulous hemorrhoids. All above information is from Ying Zhenduo’s *Bencao Bu* (Supplement to Materia Medica) by the Westerner.