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(Superior grade in *Bie Lu* [Separate Record]), Mugui (Superior grade in *Shen Nong Ben Cao Jing* [Divine Farmer's Materia Medica])

[Names] (Pronounced qin).

Li Shizhen states: According to Fan Chengda's *Gu Hai Zhi* [Records of the Gui Region]: For all trees, the leaves have a single longitudinal vein, but only the Cinnamon tree has two veins shaped like the character "Gui" (圭), hence the radical of the character "Gui" is derived from "Gui". Lu Tian's *Pi Ya* [Expanded Elegance] states: Gui is like the jade tablet Gui. It can guide and conduct various medicines, acting as a pioneer envoy, similar to an envoy holding a jade tablet. The *Erya* [Classic of Names] calls it , because it can harm other trees. Thus, the *Lüshi Chunqiu* [Master Lü's Spring and Autumn Annals] states: Under the branches of Gui, no miscellaneous trees grow. The *Lei Gong Pao Zhi Lun* [Lei Gong's Processing of Medicinal Materials] states: If a Gui nail is driven into the root of another tree, that tree will die; this is what is meant. Gui refers to the thick, pungent, and intense variety of Mugui; Mugui refers to the thin, mild-flavored variety of Gui. *Bie Lu* should not list them separately. Now they are combined into one category.

[Collection and Explanation] *Bie Lu* states: Gui grows in Guiyang; Mugui grows in the valleys of Nanhai. February, August... Tao Hongjing states: Nanhai is Guangzhou. *Shen Nong Ben Cao Jing* lists only Mugui and Jungui. Commonly used is Mugui, which has flat, very thin bark, yellow color, little oil and flesh, smells like Magnolia, and tastes similar to Gui. It is unknown whether this is a different tree or an old branch of the Gui tree. Jungui is perfectly round like bamboo, with three layers being the best; it is rarely seen in common practice, where only tender branches broken and rolled into circles are used, which are not true Jungui. All should be carefully investigated. Now, people also call the half-rolled, oily variety simply "Gui," which is used most in medicine, making there three types of Gui. This type of Gui is good when produced in Guangzhou; those from Jiaozhou and Guizhou, though small in segment, have much oil and flesh, and are also good; those from Xiangzhou, Shixing, and Guiyang County are small Gui and inferior to those from Guangzhou. *Jing* [Shen Nong Ben Cao Jing] states: Gui, leaves like Cypress leaves, glossy black, bark yellow, heart red. During the reign of Emperor Wu of Qi, Xiangzhou presented Gui trees, planted in the Fanglin Garden. Now, on East Mountain, there is Gui bark with a coarse smell similar to it, but the leaves are strange, and it can withstand winter; it is likely Mugui. People often call it Dangui (Red-barked Gui), precisely referring to its reddish bark. The North values this Gui, requiring it for every meal, probably as mentioned in *Li Ji* [Book of Rites]: Ginger and Gui are used for fragrance. Su Gong states: There are only two types of Gui. Tao Hongjing cites *Jing* saying leaves look like Cypress leaves, not knowing where this statement comes from? Furthermore, he redundantly added the entry for Gui in *Bie Lu*, which is a deep error. The variety named simply "Gui" is Mugui, which is what *Erya* calls " , Mu Gui" [Wood Gui]. Leaves are about a chi long, flowers and seeds are the same as Jungui. Bark from both large and small branches is called Mugui. However, bark from large branches has rough, spongy texture like wood, less flesh, and mild taste, named Muguai, also called Da Gui; it is inferior to the bark of small tender branches, which has more flesh, is half-rolled, wrinkles in the middle, and has a spicy, sweet taste. It is named Rougui [Meat Gui], also known as Guizhi [Cinnamon Twig], also known as Guixin [Cinnamon Heart], produced in Rongzhou, Guizhou, and Jiaozhou are excellent. As for Jungui, leaves resemble Persimmon leaves, with three longitudinal veins in the center, hairless on both surfaces and glossy. The tissue is tight and thin like bamboo; bark from large and small branches forms tubes. Large branches have no flesh; old bark is hard like boards and cannot be re-rolled, with an extremely bland taste, unsuitable for medicinal use; small branches that are thin and rolled, especially two or three layers, are the best. Or named Tonggui [Tube Gui], which is the Xiao Gui [Small Gui] mentioned by Tao. Now it is only produced in Shaozhou. Zheng Baosheng states: There are three types of Gui: Jungui, leaves like Persimmon leaves but sharper, narrower, and cleaner. Flowers white with yellow stamens, bloom in April. Fruit matures in May. Bark is greenish-yellow, thin and rolled like a tube, also named Tonggui. Those that are thick, hard, and bland are named Bangui [Board Gui], unsuitable for medicinal use. Mugui, leaves like Loquat leaves, one to two times longer than Jungui leaves. Its tender branch bark is half-rolled, purplish, with wrinkled flesh inside, loose texture, called Guizhi, also named Rougui. Scraping off the upper skin, it is named Guixin. The thick ones are named Muguai. This is considered best in medicine. Tao Hongjing said the half-rolled, oily one is Gui. He also cited *Xian Jing* [Immortal Classic] saying: Leaves look like Cypress leaves. This clearly shows there are three types of Gui. Although Tao Hongjing was a person of the Liang Wudi era, he was actually born in the Jianyuan 3rd year of Song Xiaowu, served as tutor to princes during Qi, and had seen the trees planted in Fanglin Garden. Su Gong only knew of two types and accused Tao of error; why such arbitrary judgment? Chen Cangqi states: Jungui, Mugui, and Guixin are three colors but the same substance. Guilin and Guiling derive their names from Gui; where it grows now, it does not leave this commandery. From south of the ridge to the sea, there are Gui trees everywhere, with Liuzhou and Xiangzhou having the most. The taste is pungent and intense, and the bark is thick and tough. Thick ones must be tender; thin ones must be old. Collectors classify old and thin as one color, and tender and thick as another. Tender ones are pungent and intense, and rolled into tubes. Old ones are necessarily bland and naturally board-thin. Thin ones are Mugui; rolled ones are Jungui. Guixin is obtained by scraping off the rough outer bark and taking the inner part with flavor. Chen Cheng states: What various families say is almost unverified. What is currently sold by merchants from Guang and Jiao, and used by physicians, aligns most closely with Chen Cangqi's theory. Su Song states: *Erya* only mentions " , Mu Gui" as one type; Materia Medica records Gui, Mugui, and Jungui as three types. What is now produced in Lingbiao has names such as Tonggui, Rougui, Guixin, Guangui, and Bangui, but physicians rarely distinguish among them. Old theories state Jungui is perfectly round like bamboo, with two or three layers, which corresponds to today's Tonggui. Mugui has thin bark, yellow color, little oil and flesh, corresponding to today's Guangui. Gui is half-rolled and oily, corresponding to today's Bangui. And now observing the diagrams from Binzhou, Yizhou, Shaozhou, and Qinzhou, the varieties differ, yet all are collectively called Gui, without further aliases. Referencing old annotations, Jungui leaves resemble Persimmon leaves, with three central veins, tight and thin texture like bamboo, forming tubes of all sizes, similar to those from Binzhou. Mugui leaves are narrower than Jungui but several times longer; its tender branch bark is half-rolled and purplish, similar to those from Yizhou and Shaozhou. Locals call its bark Mulanpi [Magnolia Bark] and its flesh Guixin. There are also yellow and purple colors, further verifying this. Gui, leaves like Cypress leaves and glossy black, bark yellow, heart red; those from Qinzhou have dense and fine leaves, likely a related species, differing only in not having Cypress leaf shape. Su Gong's view that single Gui and Mugui are the same is unreliable. Their trees are three or four zhang high, mostly growing in deep mountains and barbarian caves, also planted in household gardens. Transplanted north of the ridge, the scent loses much spiciness and becomes unsuitable for medicine. They flower in March and April, resembling Cornus officinalis [Cornel]. They fruit in September; people now often use them to decorate fruits and flowers for banquets. Their leaves are very fragrant and make excellent beverages. Harvest bark in February and August, flowers in September, dry in shade, do not expose to fire. Li Shizhen states: There are several types of Gui. Based on current investigation: Mugui, leaves long like Loquat leaves, hard with hairs and serrations, white flowers, oily bark. Jungui, leaves like Persimmon leaves, sharp, narrow, clean, with three longitudinal veins and no serrations, flowers yellow and white, thin and rolled bark. What merchants sell are these two Guis. Simply regarding rolled ones as Jungui, and half-rolled or board-like as Mugui, makes it clear. Su Gong's description matches what physicians use now. Chen Cangqi and Chen Cheng's assertion that Jungui and Mugui are the same is incorrect. Tao Hongjing's identification of single-named Gui as Cypress-leaved is also incorrect. Cypress-leaved Gui is what food-preservers refer to, not the Gui for treating diseases here. Su Song's explanation is somewhat clearer, but he should not identify Qinzhou's produce as single-named Gui. According to *Shi Zi*: Spring flowers and autumn fruits are called Gui. Ji Han's *Nanfang Caomu Zhuang* [Southern Plants] states: Gui grows in Hepu and Jiaozhi, always at mountain peaks, evergreen in winter and summer. They form forests without mixed trees. There are three types: Red-barked is Dangui; Persimmon-leaved is Jungui; Loquat-leaved is Mugui. His explanation is clear enough to refute...: Gui from Anhe, fruits as large as dates. Eating them prolongs life beyond normal limits. This is yet another type. Where is Anhe?

[Correction and Verification] Kou Haogu states: Kou Zongshi's *Yan Yi* [Expanded Meaning] asks: Why is Guangui named so? I examined *Tu Jing* [Illustrated Canon]; those from Guanzhou, Binzhou, and Yizhou are good. People write "Guan" because the character has many strokes. Li Shizhen states: This is wrong. "Jin Guan" in *Tu Jing* means "now observe." There is no Guanzhou in Lingnan. "Guangui" refers to superior grade Gui supplied to the imperial court. (*Bie Lu*) Li Shizhen states: This is Rougui. Thick and pungent, remove coarse bark before use. Remove the inner...

[Flavor and Toxicity] Sweet, Pungent, Great Heat, slightly toxic. Meng Shen states: Guixin: Bitter, Pungent, non-toxic.

Zhang Yuansu states: Rougui: Hot in nature, greatly Pungent in taste, Pure Yang. Li Gao states: Gui, Pungent, Hot, toxic. Yang within Yang, floating. The one with thin qi is Guizhi; the one with thick qi is Guirou [Cinnamon Flesh]. Thin qi disperses outward; Guizhi ascends and releases the exterior; thick qi generates heat; Guirou descends and tonifies the Kidney. This is the way of Heaven and Earth favoring up and down. Kou Haogu states: Guizhi enters the Foot-Taiyang Meridian; Guixin enters the Hand-Shaoyin Meridian blood level; Guirou enters the Foot-Shaoyin and Foot-Taiyin Meridian blood levels. Fine and thin are twigs and tender; thick and oily are flesh and old. Removing bark and inner layer, the middle part is Guixin. *Bie Lu* says: Slightly toxic, and also says: Long-term use leads to immortality. Although slightly toxic, it transforms according to its class. Used with Huangqin [Scutellaria Root] and Huanglian [Coptis Rhizome], the slight toxicity is neutralized. Used with Wutou [Aconite Root] and Fuzi [Prepared Aconite Child Root], it fully utilizes its heat properties. Used with Badou [Croton Seed], Sharen [Amomum Fruit], Ganqi [Dried Lacquer], Chuanshanjia [Pangolin Scales], and Shuizhi [Leech], slight toxicity becomes great toxicity. Used with Renshen [Ginseng Root], Maidong [Ophiopogon Tuber], and Gancao [Licorice Root], it regulates the Middle and boosts Qi, allowing long-term use. Xu Zhicai states: Gui combined with Renshen, Gancao, Maidong, Dahuang [Rhubarb Root], Huangqin, regulates the Middle and boosts Qi. Combined with Chaihu [Bupleurum Root], Zhi Shiyuan [Purple Quartz], and Dihuang [Rehmannia Root], it treats vomiting and reflux. Avoid raw Cong [Green Onion] and Shizhi [Kaolin].

[Indications] Benefits Liver and Lung Qi, treats cold-heat and cold ailments of the Heart and Abdomen, Huoluan [Cholera-like syndrome] with muscle cramps, headache, lower back pain, sweating, stops irritability and salivation, treats cough and Bi Yuan [Nasal Discharge], causes abortion, warms the Middle, strengthens sinews and bones, unblocks vessels, addresses deficiency, guides and conducts hundred medicines, without fear. Long-term use leads to immortality (*Bie Lu*). Tonifies deficiency of the Lower Jiao, treats entrenched cold diseases, promotes diuresis and stops thirst, expels Wind-Cold from Ying and Wei levels, treats spontaneous sweating due to exterior deficiency. Contraindicated in Spring and Summer; for lower abdominal pain in Autumn and Winter, nothing else can stop it (Zhang Yuansu). Tonifies deficiency of Mingmen [Gate of Life], benefits Fire and dissipates Yin (Kou Haogu). Treats Cold-Bi [Cold Obstruction] and Wind-An [Wind Aphonia], Yin excess with hemorrhage, dysentery, convulsions, epilepsy (Li Shizhen). Guixin (*Yao Xing Lun* [Treatise on Medicinal Properties]) Zhen Quan states: Use thick purple ones, remove upper coarse bark and inner thin bark, take the pungent center for use. In Central Plains, only Guicao [Cinnamon Grass] exists, boiled with Dan Yang Mu Pi [Dan Yang Tree Bark] to fake Guixin. Li Shizhen states: According to *Youyang Zazu*: In Dan Yang Mountain, there is Shan Gui [Mountain Gui], leaves like Hemp, small yellow flowers. This is what Lei Xiao referred to as Dan

[Flavor and Toxicity] Bitter, Pungent, non-toxic. See details under previous Gui.

[Indications] Treats nine types of Heart Pain, unbearable cold gas pain in abdomen, cough with constrained Qi and obstruction, leg numbness, stops dysentery, kills parasites, treats nasal polyps, breaks Blood stasis, regulates amenorrhea, retains placenta (Zhen Quan). Treats all Wind pathogens, tonifies Five Exhaustions and Seven Injuries, opens nine orifices, benefits joints, brightens eyes, warms waist and knees, treats Wind-Bi with joint contracture, reconnects sinews and bones, generates flesh, eliminates Blood stasis, breaks masses and accumulations, kills plant and grass toxins (Meng Xi). Treats facial paralysis, aphonia, throat obstruction, Yang deficiency with hemorrhage, internally supports carbuncles and pox, draws Blood to transform into Sweat and Pus, resolves Viper and Pit Viper venom (Li Shizhen). Mugui (*Shen Nong Ben Cao Jing*) Li Shizhen states: This is Muguai. Thin and mild-flavored, remove coarse bark before use. The thinnest is Guizhi; the tenderest small branches are Liugui [Willow Gui].

[Flavor and Toxicity] Pungent, Warm, non-toxic. Meng Shen states: Sweet, Pungent.

Zhang Yuansu states: Guizhi is Pungent and Sweet, slightly Hot in nature, thin in Qi and Flavor, light in body and ascending, floating and rising, Yang. Remainder see under previous single Gui.

[Indications] Upper Qi, cough, rebounding Qi, throat obstruction, difficulty inhaling/exhaling, benefits joints, tonifies Middle and boosts Qi. Long-term use brings spiritual clarity, lightens the body, and prevents aging (*Shen Nong Ben Cao Jing*). Heart pain, hypochondriac pain, hypochondriac Wind, warms sinews and unblocks vessels, stops irritability and sweating (*Bie Lu*). Expels Cold-Wind pain (Zhen Quan). Expels Wind-Cold headache, opens Cou Li [pores], releases exterior and induces sweating, expels Wind-Dampness from skin (Zhang Yuansu). Drains Ben Tun [Running Piglet], dissipates Lower Jiao Blood stasis, benefits Lung Qi (Cheng Wuji). Travels horizontally in arms, treats Gout (Zhu Zhenheng).

[Elucidation] Kou Zongshi states: Gui is Sweet and Pungent, Great Heat. *Su Wen* [Basic Questions] states: Pungent and Sweet disperse and are Yang. Therefore, Zhang Zhongjing's Guizhi Tang [Cinnamon Twig Decoction] for Exterior Deficiency Cold Damage requires this herb, fitting the meaning of Pungent-Sweet dispersion. Among the three types of Gui in Materia Medica, Mugui and Jungui are not used because their nature is merely warm, insufficient for treating Wind-Cold diseases. However, *Shen Nong Ben Cao Jing* only mentions Gui, while Zhang Zhongjing mentions Guizhi, taking the bark from the twig. Kou Haogu states: Question: Materia Medica says Gui can stop irritability and induce sweating, yet Zhang Zhongjing uses Guizhi Tang for sweating in Cold Damage in several places. He also says Gui should not be taken if there is no sweat. Those who sweat should not induce sweating again; using Guizhi would induce sweating twice. For excessive sweating, Guizhi Gancao Tang [Cinnamon Twig and Licorice Decoction] is used, which seems to close sweating with Guizhi. One herb, two uses; does this align with Materia Medica? Answer: Materia Medica says Gui is Pungent, Sweet, Great Heat, guiding hundred medicines, unblocking vessels, stopping irritability and inducing sweating; this harmonizes Blood so Sweat comes naturally. Zhang Zhongjing says: Taiyang Wind Strike, with weak Yin, results in spontaneous sweating. Wei is solid, Ying is deficient, causing fever and sweating. Also, Taiyang disease with fever and sweating indicates weak Ying and strong Wei; Yin deficiency allows Yang to encroach, hence Guizhi is used to induce sweating. This harmonizes Ying Qi, so Wei Qi becomes balanced, Wind pathogen has no place to reside, and resolution occurs through natural sweating. It is not that Guizhi opens Cou Li to force sweat. For excessive sweating, Guizhi is used to harmonize Ying and Wei, so pathogen exits with sweat and sweating stops; it does not close sweat pores. Ignorant people do not understand the meaning of inducing vs. stopping sweat; using Guizhi for Cold Damage with no sweat is a grave error. The word "sweat" in Guizhi Tang should be understood as "emerging"; sweat emerges naturally, unlike Mahuang [Ephedra Herb] which opens Cou Li to force sweat. For treating deficiency sweating, one should also reverse-inquire into the intent. Cheng Wuji states: Guizhi is originally for resolving Muscle layer. If Taiyang Wind Strike involves tight Cou Li, solidified Ying-Wei pathogen, constricted fluids, floating-tight pulse, fever without sweat, this formula must not be given. Only for loose skin, spontaneous sweating, floating-slow pulse, where Wind pathogen affects Wei Qi, can it be administered. Dispersion relies mainly on Pungent-Sweet; Guizhi is Pungent-Hot, thus used as Sovereign herb. Shaoyao [Peony Root] is Minister, Gancao is Assistant; for Wind excess, balance with Pungent-Bitter, soothe with Sweet, astringe with Sour. Jiang [Fresh Ginger] and Zao [Jujube] are Envoys; Pungent-Sweet disperses, and they move Spleen-Stomach fluids to harmonize Ying-Wei, not solely for dispersion. Hence Mahuang Tang does not use Jiang and Zao, focusing purely on sweating without needing to move fluids. Chen Cheng states: Thick, substantial Guis with heavy flavors suit Water-Transforming Zang organs and Lower Jiao formulas; light, thin Guis with bland flavors suit Head-Eye dispersive formulas. Thus *Shen Nong Ben Cao Jing* uses Jungui to nourish Spirit, Mugui to benefit joints. Zhang Zhongjing uses Guizhi for sweating, which is the twig, not the trunk, valuing its lightness for dispersion. There is also Liugui, the tender small branch of Gui, especially suitable for Upper Jiao formulas. Li Shizhen states: Mahuang penetrates skin and hair, specializing in sweating to scatter Cold; Lung governs skin and hair, Pungent enters Lung. Guizhi penetrates Ying and Wei, resolving Muscle layer to expel Wind; Spleen governs Ying, Lung governs Wei, Sweet enters Spleen, Pungent enters Lung. Rougui descends, benefiting the source of Fire; this is Dongyuan's principle: Kidney dislikes dryness, urgently eat Pungent to moisten, open Cou Li, generate fluids, and circulate Qi. *Shenghui Fang* [Holy Healing Formulas] states: Guixin enters Heart, drawing Blood to transform into Sweat and Pus. Hand-Shaoyin Lord Fire and Jueyin Minister Fire share the same Qi as Mingmen. *Bie Lu* stating Gui unblocks vessels is correct. Zeng Shirong states: For pediatric Convulsion and Diarrhea, Wuling San [Five-Ling Powder] should be used to drain Bing Fire and渗 Dampness in Earth. It contains Gui, which suppresses Liver Wind and supports Spleen Earth. *Yiyu Lu* states: Someone suffered red, swollen, painful eyes, Spleen deficiency unable to eat, Liver pulse strong, Spleen pulse weak. Cooling herbs for Liver worsen Spleen; warming herbs for Spleen worsen Liver. By adding double Rougui to warm-neutral herbs, it subdues Liver and benefits Spleen, achieving both goals with one treatment. Legend says Wood withers when meeting Gui. These align with *Bie Lu*'s statement that Gui benefits Liver-Lung Qi and Mugui treats hypochondriac pain and Wind. What people do not know is highlighted here. Furthermore, Gui's Pungent-Dispersing nature can unblock the Uterus and break Blood, hence *Bie Lu* mentions it causes abortion; Pang Anshi claims roasting it prevents fetal damage. Dingxiang [Clove] and Guangui treat collapsed Pox, capable of

[Attached Formulas] Twenty old, thirteen new.

Yin-Bi Moxibustion/Warming Method: Cold-Bi remains unresolved, causing intermittent pain and insensible skin. For commoners, use fire moxibustion; for nobles, use herbal warming. Warming Method: Use 20 jin of pure wine, 1 jin of Shujiao [Sichuan Pepper], 1 jin of Ganjiang [Dried Ginger], 1 jin of Guixin. Chop these four items and soak in wine. Take 1 jin of cotton wadding and 4 zhang of fine white cloth, immerse in wine, place in horse manure, seal tightly to prevent gas leakage. After five days and nights, remove cloth and wadding, sun-dry, then re-soak to extract all juice; each soaking must last a day before drying. Mix dregs, wadding, and cloth to make layered towels, 6-7 chi long, making six or seven towels. Use one towel at a time, heat over mulberry charcoal fire, and apply to acupoints for Cold-Bi, driving heat to the lesion site. If cold, reheat and apply; repeat thirty times until finished. Wipe sweat with towel, also thirty times. Rest indoors, avoid wind. Apply after every acupuncture session; disease will resolve (*Ling Shu Jing* [Spiritual Pivot]). Leg Tendon Tightness: Gui powder mixed with white wine, applied topically, once daily (Huangfu Mi *Jia Yi Jing* [Systematic Classic of Acupuncture and Moxibustion]). Stroke Mouth Deviation, Eyes Pulling, Facial Paralysis, Jaw Stiffness, Tongue Immobile: Boil Guixin in wine to extract juice, soak old cloth and apply to affected side; symptoms stop immediately. Apply left to right, right to left. Highly effective (*Qian Jin Fang* [Thousand Golden Prescriptions]). Stroke Cold Reversal, Vomiting Clear Fluids, Rolling and Crying: Gui 1 liang, Water 1.5 sheng, decoct to 0.5 sheng, take cold (*Zhou Hou Bei Ji Fang* [Handbook of Prescriptions for Emergencies]). Stroke Aphonia: Place Gui under tongue, swallow juice. Another prescription: Gui powder 3 qian, Water 2 cups, decoct to 1 cup, take to induce sweat (*Qian Jin Fang*). Throat Obstruction with Aphonia: Same formula above. Migraine/Tension Headache triggered by cloudy/rainy weather: Guixin powder 1 liang, mix with wine to paste, apply to temples and crown (*Shenghui Fang*). Summer Detoxification: Guiling Wan [Cinnamon-Poria Pill]: Equal parts Rougui [remove coarse bark, do not roast], Fuling [remove skin],