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(From *Bencao Shiyi* [Supplement to Materia Medica])

[Collected Explanations]
Chen Cangqi stated: This tree grows in the forests of Jiangdong. The trunk resembles that of a pomegranate, with fine leaves, growing over one zhang (approx. 3.3 meters) high. It flowers in April, white as snow.
Li Shizhen stated: Currently, no one recognizes this tree; its appearance is quite similar to *Symplocos* (Shanfanning). It is likely due to differences in nomenclature between ancient and modern times. I shall tentatively append it here.

[Flavor and Properties]
Bitter, neutral, non-toxic.

[Indications]
Postpartum blood stasis; decocted juice is taken internally. Decoction of its leaves is used externally to wash sores and tinea; crushed and powdered, it is applied topically for snakebites (recorded by Chen Cangqi).

(From Song Dynasty *Kaibao Bencao*)

[Names]
Nantianzhu (from *Tujing*), Nanzhu Caomu (ibid.), Caomu Zhiwang (ibid.), Weinamo (from...). Rice cooked into black rice cakes makes the body strong like ox tendons, hence the name Niujin (Ox Tendon).

[Collected Explanations]
Chen Cangqi stated: Nanzhu grows on high mountains and does not shed its leaves in winter.
Su Song stated: It is currently found only in prefectures and commanderies of Jiangdong. Plants are three to five chi (approx. 1-1.6 meters) tall; leaves resemble those of *Melia azedarach* but are smaller, remaining evergreen through winter, bearing red berries in clusters in winter.
People often plant them in courtyards and steps, commonly calling them Nantianzhu. Leaves and branches can be harvested at any time. Tao Hongjing's *Dengzhen Yinjue* records the method of Qingjing Gan Shi Fan prepared by the Supreme Person of Taiji: "Its species is woody yet resembles herbs, thus named Nanzhu Caomu." It has other names: Nanxu, Houyao, Houzhuo, Weinamo, and Caomu Zhiwang. There are eight names in total, each following local regional usage, with the formal name being Nanzhu. It grows in Songgao, Shaoshi, Baodu, and Jitou Mountains, and is abundant in Wu and Yue regions west of the Yangtze. Locals call it Houshu or Ranshu, which phonetically resembles the true name. This tree is difficult to grow; in its first three to four years, it resembles vegetables like cabbage or gardenia, taking twenty to thirty years to become a large tree, hence described as woody yet herb-like. Its fruits resemble cornel (*Cornus officinalis*), ripening in September, sour and sweet, edible. Leaves do not grow opposite each other, resembling tea leaves but rounder and thicker, slightly sour in taste, evergreen in winter and summer. Stems are slightly purple; large ones can reach four to five zhang (approx. 13-16 meters) high but are fleshy and brittle, easily broken. The method for making rice is described under the section "Qingjing Gan Shi Fan" in the Grain Category.
Li Shizhen stated: Nanzhu is very common in the mountains of Wu and Chu. Leaves resemble *Symplocos*, smooth and sour-astringent in taste. Small white flowers bloom in July; fruits cluster like those of *Pyrus betulaefolia*, green when young, turning purple in September, containing small seeds, sweet and sour in taste, eaten by children.
Note: *Gujin Shihua* states: It is Yangtong. Leaves resemble *Ilex chinensis* but are smaller, especially lush when growing near water. Leaves are collected during the Cold Food Festival, soaked in water to dye rice, resulting in dark green, shiny rice, which aids Yang Qi. Shen Kuo's *Brush Talks* states: Regarding Nanzhu Caomu, various materia medica and biographies mention it extensively, yet few recognize it. Northerners often mistake it for *Triadica sebifera* (Wujiu), which is entirely incorrect. What people today call Nantianzhu is indeed this plant. Stems resemble *Abutilon* with nodes, three to four chi high; in Mount Lu, some exceed one zhang. Abundant in the South.

[Flavor and Properties]
Bitter, neutral, non-toxic. Li Shizhen added: Sour, astringent.

[Indications]
Stops diarrhea, eliminates drowsiness, strengthens sinews and bones, benefits qi and strength. Long-term use lightens the body and prolongs life, reduces hunger, turns white hair black, and retards aging.

[Elucidation]
Su Song stated: In Sun Simiao's *Qianjin Yueling Fang*, the Nanzhu Decoction method: Benefits beard, hair, and complexion, and supplements warmth. On the third day of the third lunar month, collect leaves and flower buds, place them in a clean large bottle, store dry, fill with urine from an uncircumcised boy, seal tightly, keep in a quiet place for one year, then open. Take one spoonful mixed with warm wine, twice daily, extremely effective. *Shangyuan Baojing* states: "Consume the King of Plants, and your spirit connects with heaven; consume the essence of Qingzhu, and your life will not perish."

[Attached Prescriptions] Two old prescriptions.
All wind diseases: Long-term use lightens the body, brightens eyes, blackens hair, and preserves youth. Use five jin (approx. 2.5 kg) of Nanzhu tree (branches and leaves in spring/summer, root bark in autumn/winter, finely cut), with five dou (approx. 5 liters) of water. Slowly boil down to two dou, strain, then slowly boil again in a clean pot until thick like syrup. Store in a porcelain jar. Take one spoonful with warm wine, three times daily.
Alternative prescription: Boil together with urine from an uncircumcised boy. (From *Shenghui Fang*).
Swallowed copper or iron stuck inside: Burn Nanzhu roots to ash, powder, mix with boiled water, take one qian (approx. 3-5 grams), and it will pass immediately. (From *Shenghui Fang*)

[Flavor and Properties] (Referring to the fruit)
Sour, sweet, neutral, non-toxic.

[Indications]
Strengthens sinews and bones, benefits qi and strength, secures essence, and preserves youthful appearance (Li Shizhen).

Qingjing Fan (Black Rice Cake) See Grain Category.