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(Zhā. From *Shiliao Bencao* [Food Therapy Materia Medica])
[Correction] Originally appended under the entry for *Chaenomeles speciosa* (Quince), now separated.
[Names] Mutao (*Piyá* [Additional Elegance]), Heyuanzi.
Li Shizhen states: *Chaenomeles speciosa* (Quince) is sour and fragrant with a crisp texture. The "Mutao" here is sour, astringent, and fibrous, hence called Zhā. The "Heyuanzi" mentioned in *Leigong Paozhi Lun* refers to this fruit.
[Collected Explanations] Chen Cangqi says: Zhāzi grows in the Zhongdu region, resembles a small pear but is smaller; it is commonly eaten as a fruit in the Jiangnan region, but does not grow in the northern lands.
Su Song says: It grows everywhere, particularly abundant in Mengzhou.
Tao Hongjing says: The *Book of Rites* mentions, "Drill the Zhā and Pear." This means drilling out the core. Zheng Xuan did not recognize it, assuming it was a rotten pear. Guo Pu considered it similar to a pear but sour and astringent. It was regarded as a fruit in ancient times but is no longer included in standard classifications today.
Li Shizhen says: Zhāzi is the sour and astringent variety of *Chaenomeles speciosa* (Quince). It is smaller than quince, slightly yellow in color, with rough stems and cores; the seeds inside the core are small and round. According to Wang Zhen's *Nongshu* [Agricultural Treatise]: Zhā resembles a small pear and is widely planted in Xichuan, Tangzhou, and Dengzhou. Its taste is inferior to pear and quince, but when boiled with honey into a soup, its aroma and flavor surpass them. The *Zhuangzi* states: "Zhā, pear, orange, and pomelo can all be tasted." The *Huainanzi* states: "Planting Zhā, pear, and orange trees makes them delicious to eat and fragrant to smell." All these refer to this fruit.
[Flavor and Toxicity] Sour, astringent, neutral in nature, non-toxic.
Meng Shen says: Excessive consumption damages Qi, harms teeth, and injures sinews.
[Indications] Stops dysentery (Tao Hongjing). Removes nausea and acid regurgitation in the throat, stops alcohol-induced phlegm and yellow fluid (Chen Cangqi). Drinking the decoction treats cholera with muscle spasms; its efficacy is similar to that of *Chaenomeles speciosa* (Quince) (Meng Shen).

(Míngzhā. From Song Dynasty *Tujing Bencao* [Illustrated Classic of Materia Medica])
[Correction] Originally appended under the entry for *Chaenomeles speciosa* (Quince), now separated.
[Names] Manzha (*Tongzhi* [Comprehensive Records]), Saozha (*Shiyi* [Supplement]), Muli (*Shijing* [Classic of Poetry]), Mulí (*Piyá* [Additional Elegance]).
Li Shizhen says: Muli grows in the Wu-Yue region, so Zheng Qiao calls it Manzha in *Tongzhi*. Since the common name is Mulí, the character "Zhā" here is likely an error for "Manzha."
[Collected Explanations] Su Song says: The wood, leaves, flowers, and fruits of the Zhā tree closely resemble those of *Chaenomeles speciosa* (Quince), but are larger and yellow. The only way to distinguish them is by looking at the stem: if there is a double stem resembling a nipple, it is Quince; otherwise, it is Zhā. It can be used to resolve alcohol intoxication and dissipate phlegm. Daoists press the fresh fruit to extract juice, mix it with powdered *Nardostachys chinensis* (Gansong) and *Scrophularia ningpoensis* (Xuanshen) to make moist incense, which is said to be very refreshing and spirit-clearing.
Meng Shen says: Zhā has a pungent and fragrant aroma; placing it in clothing chests kills bookworms (caddisflies).
Li Shizhen says: Zhā is the large, yellow variety of *Chaenomeles speciosa* (Quince) without a double stem; Zhāzi is the short and small, sour and astringent variety of Quince; whereas this Zhā is the variety similar to Zhāzi growing in northern lands. These three items and Quince belong to the same category but different varieties, so their shapes and functions are not far apart. However, Quince obtains the upright Qi of Wood and is therefore most precious.
[Flavor and Toxicity] Sour, neutral in nature, non-toxic.
[Indications] Resolves alcohol intoxication and dissipates phlegm (Tao Hongjing). Eating it removes nausea and stops acid water in the heart (Chen Cangqi). Roasted and eaten, it stops dysentery. Soaked in oil for combing hair, it treats white or reddish hair (Kou Zongshi). Drinking the decoction treats cholera with muscle spasms (Wu Rui).