Library

(Recorded in the Middle Category of *Bie Lu*)

**[Names]** Fuzi (pronounced "ci"), Fu Ci (pronounced "ci"), Bqi (from *Yanyi*), Heisangling (from *Boji Fang*), Shao (pronounced "xiao"). Dili (from Zheng Qiao's *Tongzhi*).

Li Shizhen said: Wuyu, its root resembles taro but is black. Wild ducks like to eat it, so *Erya* named it Fuzi, which later evolved into Fu Ci, and then into Bqi. This is likely because in the Qieyun rhyme book, "Fu" and "Bi" belong to the same initial letter, making their sounds similar. "Sangling" and "Dili" are named for their similar shapes.

Su Song said: The small ones are called Fuzi, and the large ones are called Dili.

**[Collection and Explanation]** Su Song said: Wuyu is what is now known as Fu Ci. The sprout resembles dragon whiskers grass (*Liriope*) but is finer, with a pure green color. The root is about the size of a finger, black, with thick skin and hairs. There is another variety with thin skin and no hairs, which is also used. People in the fields consume both.

Kou Zongshi said: Those with thick skin, black color, hard white flesh are called Zhu Bqi (Pig Bqi). Those with thin, glossy skin, pale purple color, and soft, crisp flesh are called Yang Bqi (Sheep Bqi). They are harvested and eaten in the first and second lunar months. Both varieties can be used as medicine.

Li Shizhen said: Fuzi grows in shallow paddy fields. Its shoots emerge from the soil in the third and fourth lunar months. It has a single stem growing straight up, without branches or leaves, resembling dragon whiskers. When planted in fertile fields, it is thick, resembling scallions or cattails, reaching two or three chi in height. Its roots are white; after autumn, they form tubers the size of hawthorns or chestnuts, with clustered hairs at the base, hanging down into the mud. Wild ones are black and small, leaving much residue when eaten. Cultivated ones are purple and large, leaving more fibers when eaten. People in Wu plant them in fertile fields, sowing in the third month. After frost, the shoots wither, and they are dug up in winter and spring as fruit; both raw and cooked consumption are excellent.

**[Correction of Errors]** *Bie Lu* states: Wuyu, also known as Jiegu. Leaves emerge in the second lunar month resembling taro. Harvested on the third day of the third lunar month.

Tao Hongjing said: Jiegu grows in paddy fields. The leaves have lobes, resembling *Alisma* (Zexie), not exactly like taro. Its root is yellowish, smaller than taro tubers. Suspecting there might be black varieties, the roots are extremely similar, fine and delicious. The leaf shape resembles amaranth (*Xiancai*); common people call it Fu Ci, which is likely this plant.

Zhen Quan said: Wuyu is also known as Chaya and Cigu.

Li Shizhen said: Wuyu and Cigu are originally two different plants. Cigu has leaves, and its roots grow scattered. Wuyu has stems but no leaves, and its roots grow downward. Their flavors and properties differ, as do their therapeutic indications. However, *Bie Lu* mistakenly identified Jiegu as Wuyu, stating its leaves resemble taro. Tao Hongjing and Su Song, due to the phonetic similarity between Fu Ci and Cigu, caused confusion in their annotations.

**[Flavor and Properties]** Sweet, slightly cold, slippery, non-toxic.

Meng Shen said: It is cold in nature. People with pre-existing cold qi should not eat it, as it causes abdominal distension and fullness. If children eat too much in autumn, it causes pain and knotting below the navel.

**[Therapeutic Indications]** Treats thirst and bi-heat, warms the middle and benefits qi (*Bie Lu*). Expels Dan Shi toxicity, eliminates wind toxicity, and removes excess heat and qi from the chest. Can be made into powder for food, brightens eyes and ears, and resolves jaundice (Meng Shen). Opens the stomach and promotes appetite (*Jia You Ben Cao*). Made into powder, it thickens the intestines and stomach, prevents hunger, detoxifies, and is suitable for those taking mineral stones (Su Song). Treats five types of diaphragmatic qi stagnation, resolves retained food, and is suitable to eat after meals. Treats accidental swallowing of copper objects (Wang Ji). Mainly treats bloody dysentery, hematochezia, and metrorrhagia, and wards off gu poison (Li Shizhen).

**[Elucidation]** Wang Ji said: Wuyu is good at dissolving copper. When chewed together with copper coins, the coins melt, showing that it is a substance that dissolves hardness and reduces accumulation. Therefore, it can resolve the five types of diaphragmatic diseases, eliminate retained food, and treat accidental swallowing of copper.

Li Shizhen said: According to Wang Huaiyin's *Boji Fang*: To treat five accumulations, cold qi attacking the heart, transforming into various diaphragmatic diseases, Black Sanleng is used in Jin Suo Wan. The annotation states: This is dried Fuzi. Thus, Wang's theory of dissolving hardness likely originates from here. Additionally, Dong Bing's *Ji Yan Fang* states: Sun-dried Dili ground into powder, taken with warm water, two qian per dose, can ward off gu poison. Rumor has it that families targeted by gu magic know of this substance and dare not perform the hex. This was unknown to predecessors.

**[Attached Prescriptions]** Five new prescriptions.

Blood in stool: Crush Bqi to extract juice, half zhong, mixed with half zhong of good wine. Take warm on an empty stomach. Effective within three days (*Shen Mi Fang*).

Dysentery with red and white discharge: On the noon hour of Dragon Boat Festival, select intact Bqi, wash and dry thoroughly without breaking. Soak in good distilled liquor in a bottle, seal tightly with yellow mud for storage. For patients, take two pieces, chew finely, and swallow with the original liquor on an empty stomach (Tang Yao's *Jing Yan Fang*).

Metrorrhagia in women: One-year-old Fuzi, burned until carbonized (preserving efficacy), ground into powder, taken with wine (Li Shi's Prescription).

Mouth ulcers in children: Burn Bqi until carbonized, grind into powder, and apply topically (Yang Qi's *Jian Bian Fang*).

Accidental swallowing of copper coins: Raw Fuzi, ground into juice, swallowed slowly, naturally digests into water (Wang Qiu's *Bai Yi Xuan Fang*).