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(Song Dynasty *Kaibao Bencao* records)

[Correction] Transferred from the Wood Category to this category.

[Names] Yuewangtou (Head of King Yue, from *Bencao Gangmu*), Xuyu.

Li Shizhen says: According to Ji Han's *Nanfang Caomu Zhuang*: Legend has it that the King of Linyi held a grudge against the King of Yue. He sent an assassin who, taking advantage of the King's drunkenness, decapitated him and hung his head on a tree. The head later transformed into a coconut, and its nut still bears two marks resembling eyes; thus, the common people call it "Yuewangtou" (Head of King Yue). Its juice resembles wine. Although this explanation is absurd, it has become a subject of folk talk. In the south, people address their rulers as "Ye" (Grandfather/Lord), so the name "Ye" (Coconut) is likely derived from the phonetic and semantic meaning of "Ye". Sima Xiangru wrote "Xuyu" in his *Shanglin Fu*, while some versions write "Xuye".

[Collection of Explanations] Su Song says: Coconuts grow in Annam. The tree resembles a palm, and the fruit contains liquid; drinking it can cause intoxication.

Su Song adds: Coconuts are found in all prefectures and commanderies in Lingnan. Gu Yigong's *Guangzhi* states: The trunk resembles that of Arenga pinnata (Arenga sugar palm) without branches, reaching several zhang in height. Leaves cluster at the top like a bundle of rush. The fruit is as large as a gourd, hanging from branches as if suspended objects. Outside the fruit is a coarse skin, like a coconut husk. Inside is a hard shell, round and slightly elongated. Within the shell is white flesh, white like lard, about half cun thick, tasting like walnuts. Inside the flesh is four or five he (unit of volume) of milky liquid; drinking it feels cool and induces a tipsy state. The shell can be used... [text missing].

Kou Zongsu says: According to Liu Xinqi's *Jiaozhou Ji*: Coconut trees resemble sea palms. The fruit is bowl-sized, covered with coarse skin similar to Areca catechu (Betel nut) or Cardamom. It contains liquid like wine, which does not intoxicate when drunk. Those grown in Yunnan are also good.

Kou Zongsu further says: When opened, coconuts yield a white juice like milk, extremely fragrant like wine, possessing a unique scent, tentatively called wine. Inside is white pulp, round like Trichosanthes kirilowii (Gualou), with fine textures on top, also white and slightly hollow, resembling pleats on a woman's skirt, tasting like the juice. Both the inner white pulp and the layer adhering to the shell can be candied as fruit. The shell can serve as a wine vessel; if poisoned wine is poured in, the vessel may boil over or crack. Nowadays, people lacquer the inside of the shell, losing the original utility of the coconut shell.

Li Shizhen says: Coconuts are among the largest fruits. When newly planted, placing salt at the roots facilitates sprouting. Trees bear fruit when they reach the width of a dou (measure); large ones have a circumference of three or four wei, standing five or six zhang high. The wood resembles Arenga pinnata or Areca catechu, being branchless throughout. Leaves grow at the apex, four or five chi long, pointing straight up like palms, resembling phoenix tails. Flowers form spikes in February, emerging between leaves, two or three chi long, as large as a wudou container. Fruits remain attached, numbering several per spike, small ones like Trichosanthes kirilowii, large ones like winter melon, seven to eight cun long, four to five cun in diameter, hanging at the tree tips. They ripen in June and July, wrapped in coarse skin.

Inside the skin is a nut, round, black, glossy, very hard, two or three fen thick. Inside the shell is white pulp like frozen snow, sweet and delicious like cow's milk. In the hollows of the pulp, there are several he of liquid; drilling the stem end allows pouring out clear, beautiful liquid like wine. If stored too long, it becomes turbid and inferior. Polished shells display spotted patterns; split horizontally for pots/jugs, vertically for ladles/spoons. Additionally, *Tang Shi* records that foreigners make wine from their flowers, which also causes intoxication. *Leishu* mentions Qingtian nuts...

[Appendix] Qingtian Nut

Cui Bao's *Gujin Zhu* states: In the Wusun kingdom, there are Qingtian nuts, shaped like peach pits, but the tree is unknown. The nut is as large as several dou; when filled with water, it turns into wine, mellow and delicious. After drinking, refilling with water instantly produces more wine. However, it cannot be kept long, or it becomes bitter. Called Qingtian Wine, it was once obtained by Liu Zhang, King of Shu, at the end of the Han Dynasty.

Tree-Head Wine

*Yitong Zhi* states: Burma lies south of Yunnan. There are trees resembling palms, five to six zhang high, bearing fruits like coconuts. Locals hang jars containing yeast under the fruits, pierce them, and collect the dripping juice to ferment into wine, named Tree-Head Wine. Alternatively, without yeast, the juice is boiled down to white sugar. This tree is also known as the Betel Palm (or specific local variety), whose leaves are used for writing by Burmese people.

Yanshu Wine

*Yitong Zhi* states: In Qiongzhou, there is a Yanshu. Its bark and leaves are crushed, soaked in clear water, mixed with glutinous rice for fermentation, or combined with pomegranate flowers and leaves. After a few days, it becomes wine capable of intoxicating. Also, *Liang Shu* records that in Dunxun Kingdom, there is a Wine Tree resembling Punica granatum (Pomegranate); flower juice collected in cups ferments into wine after several days. These are likely similar types. There is also Wenzhang Grass, which can make wine.

Coconut Pulp

[Flavor and Toxicity] Sweet, neutral, non-toxic.

[Indications] Tonifies Qi (*Kaibao Bencao*). Treats wind disorders (Wang Ying). Consumption prevents hunger and enhances facial luster (Li Shizhen, citing *Yiwu Zhi*).

Coconut Juice

[Flavor and Toxicity] Sweet, warm, non-toxic.

Kou Zongsu says: Overconsumption causes coldness and disturbs Qi.

Li Shizhen says: Its nature is hot; thus, drinkers often appear dizzy and intoxicated. *Yiwu Zhi* states: Eating its flesh prevents hunger, but drinking its juice increases thirst.

[Indications] Stops polydipsia (excessive thirst). Applied to the head, it promotes hair growth and darkens hair (*Kaibao Bencao*). Treats hematemesis and edema...

[Analysis] Zhu Zhenheng says: Coconuts grow in the extremely hot regions of Hainan. Locals rely on them to resolve summer toxicity and thirst. Heaven generates all things, each utilizing their specific properties.

Coconut Skin

[Processing] Su Song says: Harvest the root bark at any time; roast before use in medicine. One view holds that the outer skin of the fruit is also usable.

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

[Indications] Stops bleeding, treats epistaxis, vomiting, and cholera-like syndrome; decoct and drink the juice (*Kaibao Bencao*). Treats sudden heart pain; calcine until carbonized, grind into powder, and administer with fresh well water...

Shell

[Indications] Treats bone and joint pain caused by yaws (杨梅疮). Calcine until carbonized, stir-fry hot immediately before use, soak 2-3 qian in boiling wine, and drink. Cover warmly to induce sweating; pain ceases immediately. Highly effective (Li Shizhen).