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(Recorded in the Middle Category of *Bencao Jing Jizhu* / *Shennong Bencao Jing*)

**[Names]** Li Shizhen stated: According to Sun Mian's *Tang Yun*, it is written as "Jian Hu" (湔胡), and its etymological meaning remains unclear.

**[Collection and Explanation]** *Bencao Jing Jizhu* records: Qian Hu (Peucedani Radix) should be harvested in February and August, and dried in the sun.

Tao Hongjing stated: It grows widely in various regions, thriving in low and damp areas. The variety from Wuxing is considered superior. Its root resembles that of Chai Hu (Bupleuri Radix) but is softer; its therapeutic effects are largely similar. However, the *Shennong Bencao Jing* lists Zi Hu (Bupleuri Radix) in the Superior Category but does not list Qian Hu; physicians began using it later.

Meng Shen stated: Varieties from Yuezhou, Quzhou, Wuzhou, and Mozhou are all good quality. Harvested in July and August, they have a black exterior and white interior. Su Song stated: Currently, it is found in Shaanxi, Lianghan, Jianghuai, Jingxiang prefectures, as well as Xiangzhou and Mengzhou. Sprouts emerge in spring, appearing greenish-white, resembling Xie Hao (a type of herb). Initially, white buds appear, three or four cun long, with a very fragrant and pleasant taste, somewhat resembling Yun Hao. In July, it blooms with white flowers resembling scallion flowers. Fruits mature in August. The root is greenish-purple. If cultivated for future use, it grows large and resembles Chai Hu significantly. The distinction lies in color and texture: Chai Hu is reddish and brittle, whereas Qian Hu is yellowish and soft. Another view states that the Qian Hu used in various prescriptions today varies greatly. Those from the northern region of Bianjing are yellowish-white, dry and brittle, lacking any odor. In the Jiangdong region, there are three or four types: one resembles Dang Gui (Angelicae Sinensis Radix), with black mottled skin, yellow flesh, and greasy texture, possessing a strong aroma; another has yellowish-white texture, resembles Ren Shen (Ginseng Radix) but is thinner and shorter, with very faint fragrance; a third resembles Cao Wu Tou (Aconiti Kusnezoffii Radix), with red and hard skin, having two or three branches stemming from one base; consuming it irritates the throat. It can be processed by breaking it open, soaking in ginger juice, pounding, and administering, which effectively resolves phlegm accumulation in the diaphragm. However, none of these are true Qian Hu. The highest quality currently comes from Wuzhong. Those from Shouchun also resemble Chai Hu but are larger, with a strong aromatic scent and bitter taste, excelling in treating phlegm and descending qi, surpassing varieties from other regions. Chen Cangqi stated: When using Qian Hu, do not use Ye Hao Gen (wild mugwort root), as it closely resembles true Qian Hu but has a coarse and sour taste. Misuse may cause gastric reflux and anorexia. True Qian Hu has a sweet and slightly bitter taste. Li Shizhen stated: There are several types of Qian Hu. Only the variety with seedlings one to two chi high, colored like Xie Hao, leaves resembling wild chrysanthemum but slender, and edible when tender, is authentic. It blooms with grayish-white flowers in autumn, resembling She Chuang Zi (Cnidii Fructus) flowers. The root has black skin and white flesh with a fragrant aroma. Generally, varieties from the northern region are superior, hence referred to as Bei Qian Hu (Northern Qian Hu) in medical texts.

Root

**[Processing]** Chen Cangqi stated: For processing, first scrape off the dark black skin and soil with a knife, finely chop, soak in sweet bamboo sap until moistened, then dry in the sun.

**[Flavor and Properties]** Bitter, slightly cold, non-toxic. Zhen Quan stated: Sweet, pungent, neutral.

Xu Zhicai stated: Ban Xia (Pinelliae Rhizoma) serves as its guiding herb; it is incompatible with Zao Jiao (Gleditsiae Sinensis Spina) and fears Li Lu (Veratri Radix).

**[Therapeutic Actions]** Treats fullness due to phlegm, chest and hypochondriac stagnation, qi knotting in the heart and abdomen, wind-induced headache, expels phlegm excess, descends qi, treats chills and fever in Shang Han (Cold Damage), promotes renewal by eliminating stale elements, brightens the eyes and benefits essence (*Bencao Jing Jizhu*). Can clear heat excess and treat internal and external heat caused by epidemic pathogens; decoct alone for administration (Zhen Quan). Treats all types of qi disorders, breaks up mass formations, opens the stomach and aids digestion, unblocks the five zang organs, manages Hu Luan (cholera-like syndrome) with muscle cramps, bone and joint restlessness, gastric reflux and vomiting, asthma and cough, calms the fetus, and treats various Gan Qi (childhood malnutrition syndromes) in children (Meng Shen). Clears lung heat, transforms phlegm heat, disperses wind pathogens (Li Shizhen).

**[Elucidation]** Li Shizhen stated: Qian Hu has a sweet and pungent flavor and a slightly neutral qi, belonging to yin within yang, and its action is descending. It enters the Hand and Foot Taiyin and Yangming meridians, differing from Chai Hu (Bupleuri Radix), which is purely yang, ascending, and enters the Shaoyang and Jueyin meridians. Its efficacy lies primarily in descending qi; thus, it treats diseases such as wheezing and coughing due to phlegm-heat, chest oppression, and vomiting due to rebellion of qi. When qi descends, fire descends, and phlegm follows suit. Therefore, it achieves the effect of eliminating the stale and promoting the new, making it an essential herb for treating phlegm and qi disorders. Tao Hongjing’s claim that it shares the same function as Chai Hu is incorrect. Although the treated conditions may appear similar, the meridians entered and primary indications differ.

**[Attached Prescriptions]** One old prescription.

Infant night crying: Pound Qian Hu into powder, mix with honey to form pills the size of soybeans. Administer one pill daily, washed down with warm water. Increase to five or six pills if necessary, until recovery is achieved (*Puji Fang*).