Library

(Jie, sound. *Bencao Gangmu*)

[Names] Zi Bei (Purple Shell) (sound Jie, with...)

[Collected Explanations] Li Shizhen said: Shi Jue Ming (Abalone Shell, a marine mollusk shell used in TCM for improving vision), its color is purple and it is edible. The *Zhen La Ji* records... flowers. Thus, Guo Pu wrote in his fu: "Shi Jue Ming blooms with the seasons." Those mentioned in [text missing] as Shi Jue Ming are not the true Shi Jue Ming.

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

[Indications] Promotes urination (Li Shizhen).

(Song Dynasty *Jia You Ben Cao*)

[Names] Qiao Cai (Shell Vegetable, as called by people in Zhejiang), Hai Li (sound Bi). Dong Hai Fu Ren (Lady of the East Sea).
Li Shizhen said: Dan Cai (Dried Mussel) is named for its bland taste; Qiao Cai is named for its shell-like shape; Dong Hai Fu Ren is named for its human-like appearance.

[Collected Explanations] Su Song said: Dong Hai Fu Ren grows in the seas to the southeast. It resembles Zhu Mu Bei (Pearl Oyster Shell), has one pointed end, and bears some fine hairs in the middle. Its taste is sweet and delicious, and southerners like to eat it.
Chen Cangqi said: If roasted and eaten directly, it becomes bitter and is unsuitable for consumption. If first boiled with a little rice, then the hairs removed, and subsequently boiled with radish, or Perilla, or winter melon, it becomes much better.
*Rihua Bencao* says: Although its shape is not elegant, it is very beneficial to humans.
Li Shizhen said: According to Ruan's statement: Dan Cai grows on seaweed, therefore its efficacy in treating Ying Bing (goiter/neck masses) is the same as that of Hai Zao (Sargassum).

[Flavor and Toxicity] Sweet, warm, non-toxic.
*Rihua Bencao* says: Should not be eaten in excess. Excessive consumption causes dizziness and blurred vision; stop eating if mild diarrhea occurs.
Chen Cangqi said: Excessive consumption triggers Dan Shi Du (toxic heat from mineral drugs), causing intestinal stagnation. Long-term consumption leads to hair loss.

[Indications] Xu Lao Shang Bei (deficiency exhaustion and fatigue), deficiency of essence and blood, hematemesis, chronic dysentery with borborygmus, lower back pain, Shan Jia (hernia and abdominal masses), leukorrhea in women, postpartural emaciation (Chen Cangqi). Postpartural blood stasis, cold pain in the abdomen, treats conditions..., can tonify the Five Viscera, enhance Yang function (sexual potency), treat lower back pain and Hong Xiang Jiao (lower limb rheumatic bi-syndrome), can resolve retained food, remove cold qi and Pi (accumulation masses) in the abdomen. Can also be burned to extract juice and consumed when boiling (*Rihua Bencao*). Resolves Ying Qi (Li Shizhen).

(*Xin Xiu Ben Cao Shi Yi*)

[Correction] Li Shizhen said: The Jia Xiang (Ambergris-like substance from conch operculum) in *Tang Ben Cao* is now merged into one category.

[Names] Liu Luo (from *Tu Jing*), Jia Zhu Luo.
Li Shizhen said: Luo (snail/conch) is synonymous with Luo (gastropod), also written as Li. The character Luo contains 'chong' (insect/worm) and is a abbreviated form of Lei (lean/thin), likely describing the slender shape of the creature. Yan (operculum), refers to the state of closing and hiding.

[Collected Explanations] Su Song said: Hai Luo is Liu Luo, and its operculum is called Jia Xiang, growing in the South Sea. Currently, it is found in coastal prefectures of Lingnan, Minzhong, and Mingzhou, with some considering small specimens from Taizhou to be the best. These shells are as large as a small fist, greenish-yellow, and 4-5 cun long. Of all snails... they are edible. *Nan Zhou Yi Wu Zhi* states: Large Jia Xiang is bowl-sized, with a straight protrusion on the front side several cun long, surrounding the shell... Burning various fragrances together enhances their aroma, but burning alone makes them foul-smelling. Physicians rarely use it now; only perfumers use it. There is also small Jia Xiang, shaped like a snail, made by trimming and assembling its stalk. Marine snails include exceptionally large varieties. Zhu Luo is crystal clear like pearls; Ying Wu Luo (Parrot Snail) is shaped like a parrot's head; both can serve as cups. Suo Wei Luo (Spindle Tail Snail) is spindle-shaped, used by Buddhist monks as wind instruments. These are not used in medicine.
Li Shizhen said: Luo belongs to the Bivalve family. Large ones are bucket-sized, produced in Zhanghai Sea of Rinan. The operculum of Xiang Luo can be mixed with Jia Xiang; old Dian Luo with luster can decorate mirror backs; Hong Luo is slightly red; Qing Luo is jade-green; Liao Luo tastes pungent like Polygonum; Zi Bei Luo is Purple Cowrie. Ying Wu Luo has white flesh with purple hues, head shaped like a bird; its meat often extends out of the shell to feed, allowing hermit crabs to enter; when the snail returns, the crab exits. If the meat is eaten by fish, the shell floats up, and people collect it to make cups.

Meat

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

[Indications] Chronic eye pain lasting years, or even decades. Use fresh Luo, extract juice for washing. Or add Huang Lian (Coptis Rhizome) powder inside, extract juice for eye drops (Chen Cangqi). Boiled with vegetables, treats heart pain...

Jia Xiang (Conch Operculum)

[Preparation] Lei Xiao said: For use, boil with Sheng Mao Xiang (Imperata Root) and Zao Jiao (Gleditsia Sinensis Fruit) for half a day, then pound in a stone mortar and sieve.
*Jing Yan Fang* says: For use, boil with yellow clay for one day, wash with warm water. Then boil with rice wash water or ash lye for one day, wash again. Boil with honey and wine for one day, wash, dry under sun/fire, and use.
Su Song said: *Chuan Xin Fang* records the method: For every jin of Jia Xiang, use half dou of rice wash water, simmer over low heat for one shichen, change water and boil again. Repeat this three times, strain, and scrape off mucus with hands. Boil with 3 he of white honey and 1 dou of water over low heat until dry. Repeat with another 3 he of honey and 1 dou of water. Perform this cycle three times... Wait until cool and hard, then pound thoroughly in a stone mortar with a wooden pestle... To burn this fragrance, use a large furnace, fill with hot ashes and hard charcoal, burn fiercely until consumed, removing impurities. Keep warm water near the furnace so the fragrance does not dissipate. This method originates from Liu Yan Fengli.
Kou Zongshi said: Jia Xiang effectively controls incense smoke; when used with Chen Xiang (Aquilaria Wood), Tan Xiang (Sandalwood), Long Nao (Borneol), and She Xiang (Musk), the effect is excellent.

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

[Indications] Fullness and pain in the chest and abdomen, shortness of breath, stops dysentery and strangury (*Tang Ben Cao*). Harmonizes Qi and clears the spirit, treats Chang Feng Zhi (hemorrhoids due to wind-heat) (Li Xun). Sores, scabies, tinea, scalp sores, pruritic sores, onychocryptosis...