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(Juanyuan, pronounced "Ju Yuan". From the Song Dynasty *Tujing Bencao*).
[Correction] Originally appended under the entry for Cardamom (Doukou), now separated.
[Names] Xiangyuan (commonly written as Yuan), Foshougan (Buddha's Hand Citron).
Li Shizhen states: The meaning is unclear. "Foshou" (Buddha's Hand) refers to its shape resembling a Buddha's hand.
[Collected Explanations] Zangqi states: Gouyuan grows in the Lingnan region and belongs to the citrus family (Citrus reticulata group). Its leaves are large, and its fruit is as big as a cup, with a sour and pungent taste.
Song states: It is now found in Fujian, Guangdong, and Jiangnan. Locals call it Xiangyuanzi. It is long like a small melon; its peel resembles an orange, glossy and attractive. The flesh is thick, white like radish, and loose. Although the flavor is fleeting, the fragrance is overwhelmingly strong. Placed in a clothes chest, the scent lasts for days. Sent to the North, people value it highly. In ancient times, it was used to make "Wuhe San" (Five-Flavor Mixture).
Li Shizhen states: Gouyuan is produced in Fujian and Guangdong. The tree resembles Zhuluan but has pointed, elongated leaves, with thorns among the branches. It thrives when planted near water. The fruit resembles a human hand, with finger-like projections, commonly called Foshougan. Some reach one chi four or five cun in length. The peel is thick, wrinkled, and glossy like that of oranges or pomelos. The color is like a melon, green when raw and yellow when ripe. The seeds are fine. The taste is not excellent but possesses a refreshing fragrance. Southerners carve floral and bird patterns on it and make candied fruits. Placed on a desk, it serves as an ornament. If taro slices are placed at the stem and wrapped with wet paper, it remains firm for a long time. Alternatively, applying crushed garlic to the stem enhances its fragrance. *Yiwuzhi* records: Washing hemp cloth with its juice is superior to using sour liquid!
[Peel and Albedo]
[Taste and Properties] Pungent, sour, non-toxic. Tao Hongjing states: Warm nature. Meng Shen states: Cold nature. Tao's statement is erroneous. Zangqi states: Warm nature.
[Indications] Directs Qi downward, eliminates phlegm-fluids from the heart area (Zangqi). Boiled with wine and drunk, treats cough due to phlegm-Qi. Decocted as soup, treats Qi pain in the epigastrium (Li Shizhen).
[Roots and Leaves]
[Indications] Same as the peel (*Jupu*).

(From *Bencao Gangmu*)
[Names] Jin Gan (*Jupu*), Luju (*Han Shu*), Xiaju (*Guangzhou Ji*), Shanju (*Beihu Lu*), Geke Cheng (*Wei Wang Huamu Zhi*).
Li Shizhen states: This citrus is dark green/black when unripe and turns golden yellow when ripe, hence the names Jinju (Golden Citrus) and Luju. "Lu" means black. Some say "Lu" is the name of a wine vessel because its shape resembles it. Annotators of *Wenxuan* mistakenly identified Loquat (Pipa) as Luju. Examining Sima Xiangru's *Shanglin Fu*: "Luju ripens in summer, Pipa and Shi." Listing these two items separately proves they are not the same thing. This citrus bears fruit successively in summer and winter, hence "ripening in summer," and Pei Yuan's *Guangzhou Ji* calls it Xiaju. Geke Cheng (Guest-Serving Orange) gets its name because its fragrance is like an orange and suitable for serving guests.
[Collected Explanations] Li Shizhen states: Jinju grows in Wu-Yue, Jiang-Zhe, Sichuan, and Guangdong. Some say the variety from Yingdao is superior, while those from Jiang-Zhe have sweet peel and sour flesh, ranking second. The tree resembles a mandarin orange tree and is not very tall. It blooms white flowers in May and bears fruit, ripening yellow in autumn and winter. Large ones are one cun in diameter, small ones like a fingertip. They are elongated with tough skin, fine and crystalline texture, deep green when raw, and golden yellow when ripe. The taste is sour and sweet, with a pleasant fragrance; both sugar-candied and honey-preserved forms are excellent. According to *Wei Wang Huamu Zhi*: In Chengdu, Linqiong, and Jiangyuan in Shu, there is Geke Cheng, also known as Luju. It resembles an orange but is not one, and resembles a pomelo but is fragrant. Flowers and fruit appear successively in summer and winter, some like pellets, others like cherries, edible throughout the year. Liu Xun's *Lingbiao Luyi* states: Shanju is as large as a field melon, smaller ones like pellets. Small trees with green leaves bear fruit in summer and ripen in winter. Golden thin-skinned and sour-tasting, it particularly breaks Qi. People in Rong and Guang store them with branches; adding them to minced meat vinegar enhances the aroma. Han Yanzhi's *Jupu* states: Jinju originates from Jiangxi; northerners did not know it. It reached Bianjing during the Jingyou era because Empress Wencheng favored it, causing prices to soar. Stored in mung beans, it remains unchanged for a long time, likely because citrus is warm-natured and mung beans are cool-natured. There is also Shanjinju, also called Shanjinju, commonly known as Jindou. The tree is about one chi high, fruits like cherries, containing only one seed. All can be preserved in honey, with clear and beautiful fragrance. All the above descriptions refer to the current Jinju, differing only in varieties within the same category.
[Taste and Properties] Sour, sweet, warm, non-toxic.
[Indications] Directs Qi downward, relieves chest fullness, stops thirst, resolves alcohol intoxication, repels foul odors. The peel is especially effective (Li Shizhen).