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(Class of Foreign Fruits, No. 31-61)

(Recorded in the Song Dynasty *Kaibao Bencao*)
[Names] Lizhi (Branch Separation) (*Bencao Gangmu*), Danli.
Su Song stated: According to Zhu Ying's *Funan Ji*: When this tree bears fruit, its branches are weak while the pedicel is firm, making it impossible to pick directly; one must use a knife or axe to cut off the branch, hence the name. (Pronounced "Li") is synonymous with "Li".
Li Shizhen stated: Sima Xiangru's *Shanglin Fu* writes it as "Lizhi". According to Bai Juyi: If separated from the branch, the color changes in one day, and the flavor changes in three days. Thus, the name "Lizhi" may also derive from this meaning.
[Collection of Explanations] Su Song stated: Litchi grows in Lingnan and Bazhong regions. Currently, it is produced in Quanzhou, Fuzhou, Zhangzhou, and Xinghua Military Command in Fujian; Jiazhou, Shuzhou, Yuzhou, and Fuzhou in Sichuan; and Guangzhou and other prefectures in Liangguang. Among these, the varieties from Fujian are ranked first, Sichuan second, and Lingnan last. The litchi tree is two to three zhang high, with a trunk diameter ranging from one chi to encompassing both arms, resembling cinnamon trees and holly. The green leaves are lush, remaining evergreen throughout the four seasons without falling. Its wood is extremely hard and tough; locals use its roots to make Ruanxian troughs and chessboards for playing danqi. Its flowers are blue-white, resembling the tassels on a crown. The fruits prefer to grow in pairs, resembling young pinecones. The shell has wrinkles like silk gauze, initially green and gradually turning red. The flesh is pale white like fat jade, sweet and juicy. Around the Summer Solstice, the fruits turn red simultaneously and become edible. A large tree can yield up to one hundred hu of fruit. During the peak ripening season in May and June, locals gather under the trees for banquets to enjoy them, eating to their heart's content; even excessive consumption does not harm the body, though drinking honey water can relieve any slight overindulgence. Litchi was first introduced to the Central Plains during the Han Dynasty, originally only from Lingnan, later from Sichuan. Thus, Zuo Si's *Shudu Fu* states: Dragon eyes stand nearby, and litchis grow on the sides. Bai Juyi's *Illustrated Preface to Litchi* discusses this in detail. The produce from the four prefectures of Fujian is particularly exquisite. Cai Xiang recorded over thirty varieties in his *Litchi Pu*, noting that the flesh is thick, sweet, fragrant, and bright white, incomparable to those from Guangdong and Sichuan. Futang annually tributes sun-dried white litchi and honey-preserved litchi flesh, which are precious fruits for the imperial court. Sun-drying requires premium fruits; market goods often use mixed-color litchis preserved with salt and plum, resulting in dark red skin and slightly sour taste, completely losing the true nature. Dried litchis can be stored for a year, circulated by merchants across China, retaining their flavor; no other fruit matches this abundance. There is also the "burnt pit" litchi, where the pit is small like cloves, and the taste is sweeter. Some say this results from trees growing in shaded areas, leading to incomplete fruit development. Green and waxy varieties are also rare and peculiar. Litchis from Sichuan and Lingnan are initially slightly sour, with thin flesh and large pits, unsuitable for sun-drying. Flowers and roots are also used in medicine.
Zang Qi stated: Gu Wei's *Guangzhou Ji* records: Litchi remains evergreen in winter and summer; its fruit is egg-sized, with red shell and white flesh, and yellow-black pits resembling half-ripe lotus seeds. Premium ones have pits like cloves, sweet, juicy, and highly beneficial.
Li Shizhen stated: Litchi is a fruit of hot regions, fearing cold, easy to plant but with shallow roots. The trees are long-lived, some bearing fruit for centuries. Fresh flesh is white, dried flesh is red. Sun-dried, fire-baked, salted, or honey-preserved, they can be transported far. Dried clusters are called "Lijin". According to Bai Juyi's *Illustrated Preface to Litchi*: Litchi grows in Ba and Xia regions. The tree shape is round like a canopy, leaves like holly. Flowers bloom like oranges in spring, fruits ripen like cinnabar in summer. Clusters resemble grapes, pits resemble loquats. Shell like red silk, membrane like purple gauze. Flesh white as ice and snow, juice sweet and sour like sweet wine curd. Generally as described, but actually superior. If separated from the branch, color changes in one day, fragrance in two, flavor in three; after four or five days, color, fragrance, and flavor are all lost. Cai Xiang's *Litchi Pu* states: Those from Guangdong and Sichuan ripen early, have thin flesh, and sweet-sour taste, inferior to even the lowest grade from Fujian. Only four prefectures in Fujian produce it; Fuzhou has the most, Xinghua the most unique, Quanzhou and Zhangzhou next. Fuzhou's orchards stretch across fields, with single families planting up to ten thousand trees. Xinghua's premium variety exceeds one inch in diameter, with clear fragrance, purple shell, thick flesh, red membrane, and pits like clove buds. Peeling reveals crystal clarity, eating feels like crimson snow. Litchi tastes sweet; although no two trees are identical, overly sweet or bland flavors are imbalanced. Thick-skinned, sharp-spined, yellow-fleshed, adhering to the pit and red, leaving residue and astringency after eating, even without sourness, belongs to the lowest grade. It strictly avoids musk contact, causing flowers and fruits to drop. Hong Mai's *Yijian Zhi* notes: Putian litchi varieties are naturally formed; even when grown from pits, they lose their original form, varying unpredictably, defying rational explanation. Shen Kuo's *Brush Talks* claims burnt-pit litchis result from locals removing large roots and burning them before planting, which is entirely incorrect.
It is said: Litchi trees resemble Qingmuxiang. When ripe and unharvested, insects do not approach. Once humans harvest, birds like crows and bats damage them. Therefore, harvesters must work together at noon. Color changes in one day, flavor in two, color and flavor in three. As ancient poetry says: Color and flavor change within three days.
[Fruit]
[Flavor and Nature] Sweet, neutral, non-toxic.
It stated: Sweet, sour, hot. Excessive consumption causes deficiency heat.
Li Pengfei stated: Excessive consumption of fresh litchi causes fever, irritability, thirst, dry mouth, and epistaxis.
Su Song stated: Moderate consumption does not harm. Slight excess can be relieved by drinking honey water.
Li Shizhen stated: Litchi has pure yang qi and fears heat. Excessive fresh consumption causes swollen gums, mouth pain, or epistaxis. Patients with dental diseases and excess fire should avoid it. *Kaibao Bencao* states it is neutral, and Su Shi claimed moderate consumption is harmless; both are erroneous. According to *Wulei Xianggan Zhi*: Excessive litchi consumption causes drunkenness, which is cured by drinking water infused with shells. This follows the principle of using the same substance to resolve indigestion caused by it.
[Therapeutic Actions] Stops thirst, improves complexion (*Kaibao Bencao*). Easing烦渴 (restless thirst), heavy head, irritability, and back fatigue (Li ). Enhances spirit, benefits intelligence, strengthens qi (Meng Shen). Treats scrofula and tumors, red swelling and carbuncles, and promotes eruption of childhood smallpox (Li Shizhen).
[Elucidation] Zhen Heng stated: Litchi belongs to Yang, primarily dispersing stagnant qi of无形质 (formless nature), thus used for tumors and red swelling. Without understanding this, its use yields no effect.
[Attached Prescriptions] Six new prescriptions.
Smallpox not erupting: Soak litchi flesh in wine, drink and eat. Avoid raw/cold foods. (Wenren Gui, *Douzhen Lun*)
Carbuncle and malignant swelling: *Puji Fang*: Use five or three litchis (odd number), wash clean with rice water from dog feces, grind to powder, mix with glutinous rice porridge into a paste, apply on paper leaving one hole for toxin discharge.
*Jisheng Milan*: Use three litchi meats and three white plums. Pound into cakes. Apply to sore to draw out pus root.
Wind toothache: *Puji*: Burn litchi with shell until carbonized, grind to powder, rub on teeth to stop pain. An immortal prescription ineffective against other medicines. Sun Shi
Incessant hiccup: Seven litchis, burn shell and pit until carbonized, grind to powder. Mix with warm water to stop immediately. (Yang Gong, *Yifang Miaoyao*)
[Pit]
[Flavor and Nature] Sweet, warm, astringent, non-toxic.
[Therapeutic Actions] Heart pain and Xiao Chang Qi pain: Roast one pit until carbonized, grind to powder, take with new wine (Zong ). Treat hernia pain, women's...
[Elucidation] Li Shizhen stated: Litchi pit enters the Jueyin channel, dispersing stagnant qi. Since the fruit often forms in pairs and the pit resembles testicles, it treats hernia and scrotal swelling based on the principle of sympathetic magic (image-based correspondence).
[Attached Prescriptions] Six new prescriptions.
Unceasing spleen pain: Litchi pit powder, taken with vinegar, 2 qian. Cured after several doses. (*Weisheng Yijian Fang*)
Women's blood and qi stabbing pain: Half liang of litchi pit (burned carbonized), one liang of Cyperi Rhizoma (stir-fried), ground to powder. Take 2 qian per dose with salt water or rice drink. Named Juantong San. (*Furen Liangfang*)
Hernia and scrotal swelling: Sun Shi: Equal parts of Litchi Seed (stir-fried black) and Anise Fruit (stir-fried), ground to powder. Take 1 qian with warm wine. *Jie*
Dough paste
Scrotal and kidney swelling: Litchi pit, burned and ground, taken with wine, 2 qian.
Kidney swelling like a bowl: Equal parts of Litchi Pit, Green Tangerine Peel, and Anise, each stir-fried and ground. Take 2 qian with wine, three times daily.
[Shell]
[Therapeutic Actions] For reluctant eruption of smallpox, decoct and drink. Also resolves litchi heat, soak in water and drink (Li Shizhen).
[Attached Prescriptions] One new prescription.
Red and white dysentery: Equal parts of Litchi Shell, Oak Cup (stir-fried), Pomegranate Peel (stir-fried), and Licorice Root (honey-fried). Take half liang, decoct in 1.5 cups of water to 0.7 cup, take warm, twice daily. (*Puji Fang*)
[Flower, Skin, and Roots]
[Therapeutic Actions] Sore throat and swelling: Boil in water, extract juice, hold in mouth and swallow slowly until healed (Su Song. From Cui Yuanliang's *Haishang Fang*).