（宋《图经》）
【集解】颂曰∶杉菌出宜州。生积年杉木上，状若菌。采无时。
【气味】甘、辛，微温，无毒。
【主治】心脾气疼，及暴心痛（苏颂）。
（《纲目》）
【集解】时珍曰∶生皂荚树上木耳也。不可食。采得焙干备用。
【气味】辛，有毒。
【主治】积垢作痛，泡汤饮之，微泄效。未已再服。又治肿毒初起，磨醋涂
之，良（时珍）。
【附方】新一。
肠风泻血∶皂角树上蕈，瓦焙为末。每服一钱，温酒下。（许学士《本事方》）
（《日用》）
【释名】时珍曰∶蕈从覃。覃，延也。蕈味隽永，有覃延之意。
【集解】瑞曰∶蕈生桐、柳、枳 木上。紫色者名香蕈，白色者名肉蕈，皆因湿气熏蒸
而成。生山僻处者，有毒杀人。
颖曰∶香蕈生深山烂枫木上。小于菌而薄，黄黑色，味甚香美，最为佳品。
时珍曰∶蕈品不一。宋人陈仁玉着《菌谱》甚详。今录其略于此云∶芝、菌，皆气茁也
。自商山茹芝，而五台天花，亦甲群汇。仙居介乎天台、括苍之间，丛山入天，仙灵所宫，
爰产异菌。林居岩栖者，左右 之，乃藜苋之至腴。近或以羞王公、登玉食矣。
一曰合蕈，又名台蕈，生台之韦羌山。寒极雪收，春气欲动，土松芽活，此菌候也。其
质外褐色，肌理玉洁，芳香韵味，一发釜鬲，闻于百步。山人曝干以售，香味减于生者。他
山虽产，其柄高而香劣，不及矣。二曰稠膏蕈，生孟溪诸山。秋中雨零露浸，酿山膏木腴，
发为菌花。生绝顶树杪，初如蕊珠，圆莹类轻酥滴乳，浅黄白色，味尤甘。已乃张伞大若掌，
味顿渝矣。春时亦生而膏液少。食之之法，下鼎似沸，漉起参和众味，而特全于酒。切勿搅
动，则涎腥不可食矣。亦可蒸熟致远。三曰松蕈，生松阴，采无时。凡物松出，无不可爱者。
四曰麦蕈，生溪边沙壤中。味殊美，绝类蘑菰。五曰玉蕈，初寒时生，洁皙可爱。作羹微
韧。俗名寒蒲蕈。六曰黄蕈，丛生山中。黄色，俗名黄缵蕈，又名黄 。七曰紫蕈，赭紫色，
产山中，为下品。八曰四季蕈，生林木中，味甘而肌理粗峭。九曰鹅膏蕈，生高山中，状类
鹅子，久而伞开。味殊甘滑，不减稠膏。然与杜蕈相乱，不可不慎。杜蕈，土菌也。
【气味】甘，平，无毒。
【主治】益气不饥，治风破血（吴瑞）。松蕈∶治溲浊不禁，食之有效（《菌谱》）。
(Song Dynasty *Tujing Bencao*)
[Ji Jie (Collected Explanations)] Su Song stated: Shan Jun (Fir Mushroom) is produced in Yizhou. It grows on old fir trees, resembling mushrooms. It can be harvested at any time.
[Qi Wei (Flavor and Nature)] Sweet and pungent, slightly warm, non-toxic.
[Zhu Zhi (Main Indications)] Pain of the Heart and Spleen, and sudden heart pain (Su Song).
(*Bencao Gangmu* / Compendium of Materia Medica)
[Ji Jie (Collected Explanations)] Li Shizhen stated: This is a type of wood ear fungus growing on soapberry trees. It is inedible. After harvesting, it should be dried by baking for future use.
[Qi Wei (Flavor and Nature)] Pungent, toxic.
[Zhu Zhi (Main Indications)] Pain caused by accumulation of stagnation and filth; drinking it as an infusion produces mild diarrhea which brings relief. If not cured, take again. Also treats early-stage swelling and toxicity; grind with vinegar and apply topically, which is effective (Li Shizhen).
[Fu Fang (Attached Prescriptions)] New Prescription 1.
Chang Feng Xie Xue (Intestinal Wind with Bloody Stool): Fungi from soapberry trees, baked on tiles until dry and ground into powder. Take one qian per dose, washed down with warm wine. (Xu Boshi, *Benshi Fang*)
(*Rib Yong Bencao* / Daily Use Materia Medica)
[Shi Ming (Explanation of Names)] Li Shizhen stated: The character "Xun" derives from "Tan". "Tan" means to extend. The lingering flavor of Xun implies this sense of extension.
[Ji Jie (Collected Explanations)] Wu Rui stated: Xun grows on paulownia, willow, and zanthoxylum trees. Those that are purple are called Xiang Xun (Fragrant Mushroom), and those that are white are called Rou Xun (Meat Mushroom); both are formed by humid vapors. Those growing in remote mountainous areas are toxic and can kill humans.
Wang Ying stated: Xiang Xun grows on rotting maple wood in deep mountains. It is smaller and thinner than common mushrooms, yellowish-black in color, with a very fragrant and delicious taste, making it the finest quality.
Li Shizhen stated: There are various types of Xun. Chen Renyu of the Song Dynasty wrote *Jun Pu* (Record of Mushrooms), which is very detailed. I record a summary here: Zhi and Jun are all plants nourished by earth qi. Since people ate Zhi in Shang Mountain, Tianhua (Heavenly Flower) from Wutai Mountain has also stood out among other herbs. Xianju lies between Tiantai and Kuocang Mountains; its peaks pierce the sky, believed to be the dwelling of immortals, thus producing rare fungi. Hermits living in forests and rocks consider them the most luxurious wild vegetables. Recently, they have sometimes been offered to nobles as delicacies.
One type is He Xun, also known as Tai Xun, produced at Weiqiang Mountain in Tiantai. When extreme cold ends and snow melts, spring energy stirs, soil loosens, and buds activate; this is the season for this fungus. Its exterior is brownish, interior flesh white as jade, with an aromatic charm. Once placed in the pot, its fragrance spreads a hundred paces. Locals dry it for sale, but its fragrance is weaker than fresh ones. Other mountains produce it too, but with higher stems and inferior fragrance, so they are inferior.
The second type is Chou Gao Xun, produced in the mountains of Mengxi. In autumn, rain and dew soak the mountains, brewing rich sap and fatness, emerging as fungal flowers. Growing on tree tops at high altitudes, initially like pearl buds, round and translucent like dripping light butter or milk, pale yellow-white, with a particularly sweet taste. Later, the cap opens as large as a palm, and the taste changes abruptly. It also grows in spring but with less juice. To eat it, place it in boiling water, strain, mix with other flavors, especially suitable with wine. Do not stir vigorously, otherwise it becomes slimy and unpalatable. It can also be steamed for transport.
The third type is Song Xun (Pine Mushroom), growing under pine trees, harvestable anytime. Whatever comes from pine trees is delightful.
The fourth type is Mai Xun (Wheat Mushroom), growing in sandy soil by streams. Taste is excellent, resembling mushrooms perfectly.
The fifth type is Yu Xun (Jade Mushroom), appearing in early cold weather, clean and lovely. Makes soup slightly tough. Commonly called Han Pu Xun.
The sixth type is Huang Xun, growing in clusters in mountains. Yellow, commonly called Huang Zan Xun, also named Huang [missing character].
The seventh type is Zi Xun (Purple Mushroom), ochre-purple, produced in mountains, considered lower grade.
The eighth type is Si Ji Xun (Four Seasons Mushroom), growing in forests, sweet taste but coarse texture.
The ninth type is E Gao Xun (Goose Egg Mushroom), growing in high mountains, shape like goose eggs, opening caps when old. Taste is very sweet and smooth, comparable to Chou Gao. However, it is easily confused with Du Xun, so caution is needed. Du Xun is a terrestrial fungus.
[Qi Wei (Flavor and Nature)] Sweet, neutral, non-toxic.
[Zhu Zhi (Main Indications)] Tonifies Qi, prevents hunger, treats wind and resolves blood stasis (Wu Rui). Song Xun: Treats uncontrollable turbid urine; eating it is effective (*Jun Pu*).