Library

(From *Bencao Shiyi* [Supplement to Materia Medica])
[Ji Jie (Collected Explanations)] Zang Qi said: It grows in the streams and ravines of the southern regions. It is one cun long, with a black back and a reddish underside.

(Pronounced "Gu". From *Bencao Gangmu* [Compendium of Materia Medica])
[Shi Ming (Explanation of Names)] Huanggu Yu (Yellow-bone Fish).
Li Shizhen said: The fatty intestines of fish are called "Qi" (鮧). This fish has many fats in its intestines and abdomen; fishermen refine it into yellow butter to use as lamp oil, which has a very fishy odor. People in the south mispronounce it as "Huanggu," while people in the north mispronounce it as "Huanggu Yu."
[Ji Jie (Collected Explanations)] Li Shizhen said: It is a small fish living in rivers and lakes. Its shape resembles that of Bai Yu (White Fish), but its head and tail do not protrude upward. It has a flat body, fine scales, and is white in color. Its width does not exceed one cun, and its length is less than one chi. It can be made into pickled fish (Zu) or pan-fried/roasted, both of which are delicious.
Meat
[Qi Wei (Odor and Flavor)] Sweet in flavor, warm in nature, non-toxic.
[Zhu Zhi (Main Indications)] Drinking the juice obtained by boiling the meat in plain water stops diarrhea caused by stomach coldness.
Oil
[Zhu Zhi (Main Indications)] Treats sores and tinea with parasites. When used as lamp oil, the smoke causes visual impairment (Li Shizhen).

(From *Bencao Gangmu* [Compendium of Materia Medica])
[Shi Ming (Explanation of Names)] Bai Tiao (White Tiáo, pronounced "Tiao"), Cai Yu (Pronounced "Can"), [Character missing in original text].
Li Shizhen said: "Tiao" means strip-like; "Cai" means bright/clear; "[Missing Character]" means imprisoned. "Tiao" describes its shape; "Cai" describes its color.
[Ji Jie (Collected Explanations)] Li Shizhen said: Tiao is a small fish living in rivers and lakes. It is only a few cun long, with a narrow and flat body, shaped like a willow leaf, with fine and neat scales. It is pure white and lovely, and has a habit of schooling.
*Xunzi* states: Tiao is a fish that floats on the surface of the water. It is most suitable for making pickled fish (Zu).
[Qi Wei (Odor and Flavor)] Sweet in flavor, warm in nature, non-toxic.
[Zhu Zhi (Main Indications)] Boiled and eaten, it relieves worry, warms the stomach, and stops cold-type diarrhea (Li Shizhen).

(From *Shijian Bencao* [Materia Medica of Food Therapy])
[Shi Ming (Explanation of Names)] Wangyu Yu (King's Remainder Fish, from *Bencao Gangmu*), Zhi Yu (Paper Fish).
Li Shizhen said: According to *Bowuzhi* [Inquiries into Various Works]: When King Helü of Wu was traveling by boat on the river, he ate fish and discarded the remains into the water, which transformed into this fish; hence the name. Other accounts attribute this to King Goujian of Yue or the monk Baozhi, which are further fabrications and not worth debating.
[Ji Jie (Collected Explanations)] Li Shizhen said: [This fish] is produced in Suzhou, Songjiang, and Zhejiang. The large ones are four or five cun long, round-bodied like [missing character, likely referring to a tube or stick], resembling fish that have already been deboned, except for having two black spots on their eyes. Locals value the small ones highly, drying them to sell throughout the country. Those caught before the Qingming Festival contain roe and taste excellent. After Qingming, the roe is released, and the flesh becomes lean, suitable only for making cured meat (La).
[Qi Wei (Odor and Flavor)] Sweet in flavor, neutral in nature, non-toxic.
[Zhu Zhi (Main Indications)] Made into soup, it relaxes the middle jiao and strengthens the stomach (Ning Yuan).