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(From *Kaibao Bencao Shiyi* [Supplement to the Kaibao Materia Medica])
[Correction] Moved from the Herb section to this section.
[Names] Tu Luan (Earth Egg) (*Kaibao Bencao Shiyi*), Huang Du (Yellow Monodora), Tu Dou (Potato).
[Collection of Explanations] Chen Zangqi said: Tu Yu grows as a vine, leaves resemble those of beans, and its root is round like an egg. After consumption, it induces vomiting; humans should not eat it. It is also said: Tu Luan grows as a vine, resembling taro; people boil it with plant ash water for consumption.
Su Gong said: Tu Luan resembles small taro, with white flesh and yellow skin. People in Liang and Han regions call it Huang Du. It can be steamed and eaten.
Root
[Aroma and Flavor] Sweet, Pungent, Cold nature, slightly toxic.
[Indications] Resolves toxicity of various medicines. When raw, ground and taken with water, it induces vomiting until foul matter is expelled, then stops. Cooked and eaten, it is sweet and satiating, thickens the intestines and stomach, and clears heat coughs (Chen Zangqi).

(From *Shennong Bencao Jing* [Divine Farmer's Materia Medica], Upper Grade)
[Correction] Moved from the Herb section to this section.
[Names] Shuyu (pronounced "Zhu Yu"), Tushu (pronounced "Chu"), Shanshu (*Tujing Bencao*), Shanyu (*Wu Pu Bencao*), Shanyao (*Yanyi*), Yuyan.
Wu Pu said: Shuyu is also known as Shu, Er Cao, and Xiu Cui. In Qi and Lu regions, it is called Shanyu; in Zheng and Yue regions, Tushu; in Qin and Chu regions, Yuyan.
Su Song said: In Jiang and Min regions, it is simply called Shu (pronounced "Shu" and "Shao"), or Shanshu. *Shan Hai Jing* states: Looking north from Jing Mountain to Shaize, many plants there are Shu (pronounced same as Shuyu).
It is actually one species, but characters vary (some pronunciations differ, some are same), or dialects have variations in stress, or it is merely a transmission error.
Kou Zongshi said: Shuyu was renamed Shuyao due to the naming taboo of Emperor Daizong of Tang (Li Yu); later renamed Shanyao due to the naming taboo of Emperor Yingzong of Song (Zhao Shu). The original names were completely lost. Fearing that over time Shanyao would be mistaken for a different substance, I record it in detail here.
[Collection of Explanations] *Mingyi Bielu* states: Shuyu grows in the valleys of Mount Song. Roots are harvested in February and August and dried in the sun.
Wu Pu said: It also grows on Zhongshan in Linqu. Initially, it has red stems and thin vines. It blooms white flowers in May. It bears greenish-yellow fruits in July, which ripen and fall in August. Its roots are white inside and yellow outside, resembling taro.
Tao Hongjing said: It is found everywhere along nearby roads, especially abundant in Jiangnan and Shandong. Dug up for food during famines. The largest and most delicious come from Nankang, and it is used for nourishing health.
Su Gong said: There are two types: one is white and superior; when dried and powdered, it tastes excellent and cures diseases while tonifying; the other is green-black and tastes particularly bad. Those from Shu roads are especially good.
Su Song said: Found everywhere, with the best coming from Beidu and Siming. Sprouts emerge in spring, climbing fences. Stems are purple, leaves are green with three points, resembling white bindweed leaves but thicker and glossier. Small white flowers bloom in summer, similar to jujube flowers. Bell-shaped fruits grow among leaves in autumn. Currently, people harvest roots in winter and spring; those scraped to reveal white flesh are superior, while green-black ones are inferior. People near Bian and Luo cultivate it extensively. In spring, they take old root heads, mix them with yellow sand and cow manure to make beds for planting. Bamboo tips are used as supports for sprouting shoots, growing one to two chi high. Frequent irrigation in summer allows for harvest within the year, yielding very plump and delicious results. In the south, a variety grows in mountains with roots as thin as fingers, extremely firm; when scraped and boiled in soup, it forms chunks that do not disperse, tasting even more exquisite. It is said to be more beneficial than garden-grown varieties. Another variety in Jianghu and Min regions has roots like ginger or taro but with purple skin. Some are huge, weighing several jin per piece. Peeled and boiled or stewed, they are delicious, though colder in nature than northern varieties. Locals call it Shu. Differences in origin cause morphological variations.
Zhen Quan said: According to Liu Jingshu's *Yi Yuan*: Shuyu is called Tushu by wild people. Its roots are medicinal and edible. When cultivated, it mimics the shape of whatever it is planted near.
Li Shizhen said: For medicinal use, wild Shuyu is superior; for culinary use, cultivated Shuyu is better. Sprouts appear in April, climbing with purple stems and green leaves. Leaves have three points, resembling white bindweed but glossier. Flowers form spikes in May and June, pale red. Pods cluster, composed of three ridges, hard without kernels. Seeds form separately on the side, resembling *Polyporus* mushrooms, varying in size, with earthy-yellow skin and white flesh; boiled, they are sweet and smooth, identical to the root. Wang's *Shanju Lu* mentions obtaining seeds like thorn berries, eating which is better than the root. This refers to such seeds. Collect seeds after frost for propagation, or cut and plant roots in spring; both germinate.
[Processing] Su Song said: Harvest white roots, scrape off yellow skin, soak in water with a little alum powder. Wash clean overnight to remove slime, then dry by baking.
Kou Zongshi said: Medicinal use requires drying while fresh; hence ancient formulas use dried Shanyao. Fresh material is too slippery for medicine; cooked material stagnates Qi and is only suitable for eating. Method: In winter, wrap hands in cloth, scrape skin with a bamboo knife, place in bamboo sieve, and air-dry under eaves away from direct sunlight. Dry halfway in one night, store when fully dry. Alternatively, dry gently in a baking cage.
Yue said: Do not use plants grown in flat fields for two or three decades. Must use those grown in mountains for ten ji (120 years). Red skin with whiskers on all sides is ideal. Scrape red skin with a copper knife, wash slime, steam, and sun-dry before use.
Root
[Aroma and Flavor] Sweet, Warm/Neutral nature, non-toxic.
Wu Pu said: Shennong: Sweet, slightly warm; Tongjun and Leigong: Sweet, cool, non-toxic.
Xu Zhicai said: Purple Ganoderma is its guiding herb. Adversely affected by Kansui.
[Indications] Treats internal injury, tonifies deficiency and emaciation, eliminates cold-heat pathogenic factors, supplements middle Jiao, boosts Qi and strength, promotes muscle growth, strengthens Yin essence. Long-term use brightens eyes and ears, lightens the body, prevents hunger, and prolongs life (*Shennong Bencao Jing*). Treats wandering wind on head and face, cephalalgia and vertigo, directs Qi downward, stops lower back pain, treats consumptive disease and emaciation, fills the five Zang organs, removes irritability and heat (*Mingyi Bielu*). Tonifies five labors and seven injuries, dispels cold wind, calms the Spirit, stabilizes Hun and Po, supplements insufficient Heart Qi, opens heart orifices, improves memory (Zhen Quan).
Strengthens sinews and bones, treats seminal emission and forgetfulness (Ma Zhi). Benefits Kidney Qi, strengthens Spleen and Stomach, stops diarrhea and dysentery, transforms phlegm-rheum, moistens skin and hair (Li Shizhen). Raw paste applied to swollen, hard toxic sores dissipates them (Zhu Zhenheng).
[Elucidation] Zhen Quan said: For patients with deficiency and emaciation, it should be added to prescriptions.
Meng Shen said: Benefits men, aids sexual potency. Boiled with honey, decocted, or made into powder, all are good. Dried for medicinal use is superior. However, mixing with dough causes Qi movement because it cannot neutralize the toxicity of wheat.
Li Gao said: Shanyao enters the Hand Taiyin Lung Meridian. Zhang Zhongjing uses dried Shanyao in Ba Wei Wan because it is cooling yet tonifying. It also treats dry skin by moisturizing it.
Li Shizhen said: According to Wu Shou: Shanyao enters the Hand and Foot Taiyin meridians, tonifying deficiencies and clearing deficient heat. Also according to Wang Lv's *Suhui Ji*: Although Shanyao enters the Hand Taiyin, since the Lung is the upper source of the Kidney, nourishing the source benefits the flow; this is why it is used in Ba Wei Wan to strengthen Yin. Also according to Cao Pi's *Dulanxiang Zhuan*: Eating Shuyu wards off mist and dew pathogens.
[Attached Formulas] One old formula, ten new formulas.
Tonify deficiency and damage, improve complexion, tonify lower Jiao cold, frequent urination, emaciation and weakness: Grind Shuyu finely in a mortar, add one large spoonful of butter to a pot, fry until fragrant, then add one cup of wine, boil and stir evenly. Drink on an empty stomach. Take once every morning (*Taiping Shenghui Fang*).
Deficiency bloating in heart and abdomen, cold limbs, or excessive intake of bitter-cold agents causing pre-prandial vomiting and loss of appetite: Use half raw, half fried Shanyao, grind to powder. Take two qian with rice water, twice daily. Highly effective. Avoid ironware and raw/cold foods (*Pujifang*).
Frequent urination: Shanyao (boiled in alum water) and Bai Fuling in equal parts, grind to powder. Take two qian with water (*Rumen Shiqin*).
Dysentery with inability to eat: Half raw, half fried Shanyao, grind to powder. Take two qian with rice water (*Weisheng Yijian Fang*).
Phlegm-wind asthma and urgency: Mash half a bowl of raw Shanyao, mix with half a bowl of sugarcane juice. Heat and drink immediately to stop symptoms (*Jianbian Danfang*).
Spleen and Stomach deficiency, loss of appetite: Shanyu and Baizhu each 1 liang, Renshen 7.5 qian, grind to powder, make pills with water paste the size of adzuki beans. Take 40-50 pills with rice water (*Pujifang*).
Damp-heat deficiency diarrhea: Shanyao and Cangzhu in equal parts. Make pills with rice. Take with rice water. Suitable for adults and children (*Binhu Jingyan Fang*).
Early stage swelling and toxins: Mud-covered Shanyao, Ricinus communis seeds, and glutinous rice in equal parts. Soak in water, grind, and apply to dissipate (*Pujifang*).
Ulcers in groin and spine: Mash Shanyao and rock sugar together, apply to dissolve lesions. First apply flour around the perimeter, then apply this mixture (*Jianbian Danfang*).
Post-nodal lumps, or red, swollen, hard, painful nodes: Grind one raw Shanyao (peeled) with two Ricinus communis seeds, apply externally (*Jiuji Yifang*).
Frostbite on hands and feet: Grind a segment of Shanyao into paste, apply (*Rumen Shiqin*).