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(Recorded in the Middle Category of *Shennong Bencao Jing*)
[Correction] Merged into the Vegetable Section under Shuijin (Water Jin).
[Names] Dizhen (from *Shennong Bencao Jing*), Tiandou (from *Mingyi Bielu*), Shineng (from *Mingyi Bielu*), Luguo Neng (from *Shennong Bencao Jing*), Shuijin (from *Wu Pu Bencao*; pronounced "Jin", also "Qin"), Ku Jin (from *Erya*), Jinkui (Guo Pu's annotation).
Tao Hongjing stated: It grows on rocks; its leaves are short and fine, hence the name.
Su Gong stated: The fruit resembles mulberry, hence the name Dizhen.
Yuxi stated: *Erya* says: "Nie is Ku Jin." Guo Pu said: It is Jinkui. The Materia Medica states the taste is sweet, whereas here it is bitter; this is due to ancient inverted syntax, just as Gancao (Licorice Root) is referred to as Da Ku (Great Bitter).
Li Shizhen stated: "Ruirui" means fine or small. Its seeds are fine and small, hence the name. Below "Dizhen," all refer to seeds; below "Shuijin," all refer to seedlings. The seedlings are eaten as vegetables, having a pungent and slippery taste, hence the names Pepper Vegetable and Kai Vegetable. The entry for Jin in the Vegetable Section of *Tang Bencao* was duplicated; now it is merged into one according to *Wu Pu Bencao*.
[Collection of Explanations] *Mingyi Bielu* states: Shilongrui grows beside stones in streams and marshes of Mount Tai. Collect seeds on the fifth day of the fifth lunar month; collect bark in the second and eighth months; dry in shade.
Tao Hongjing stated: It is now found near roads. The seeds are coarse, resembling Shechuangzi (Cnidium Fruit) but flatter, not the true good variety; people say they are seeds of Xucabbage. Those growing on rocks in Dongshan have short, fine leaves, and seeds resembling Tingli (Descurainia Seed), yellow with a slightly pungent taste; these are the true Shilongrui.
Su Gong stated: What is used now is commonly called Shuijin. The seedling resembles Fuzi (Aconite Lateral Root), the fruit resembles mulberry, it grows in low wet places, ripens in May, and both leaves and seeds are pungent. Those from Shannan have grains as large as Kai vegetable seeds.
Zangqi stated: *Erya* says: "Ji is Jin Grass." The annotation says: It is the seedling of Wutou (Aconitum Carmandii Root). Su Gong's annotation on Tianxiong also states: Shilongrui leaves resemble Jin grass, hence named Shuijin. Based on this, Jin grass is the seedling of Wutou, and Shuijin must be Shilongrui, certainly not something else.
Su Song stated: It is now only produced in Yanzhou. One clump has several stems, stems are greenish-purple, each stem has three leaves, leaves are short with many incisions, seeds resemble Tingli but are yellow. What Su Gong described is Shuijin, not Shilongrui. What is produced in Yanzhou exactly matches the descriptions in *Benjing* and Tao's account.
Kou Zongshi stated: There are two types of Shilongrui: those growing in water have smooth leaves with rounded tips; those growing on land have hairy leaves with sharp tips. For medicinal use, the aquatic type must be chosen. The terrestrial type is also called Tianjiu (Sky Blister); it fails to tonify Yin deficiency and causes cold penis and seminal emission.
Li Shizhen stated: Su Gong claimed Shuijin is Shilongrui, and Su Song refuted him; this refutation was incorrect.
According to research: In Wei's *Wu Pu Bencao*, Shilongrui is also named Shuijin, which is very clear. The Shuijin mentioned in the Vegetable Section of *Tang Bencao* refers to its seedling. The Shilongrui in *Benjing* refers to its seed. What Kou Zongshi called the terrestrial type is actually Maojin (Hairy Jin), which has great toxicity and cannot be eaten. Shuijin, i.e., the commonly known Pepper Vegetable, has one branch with three leaves. Leaves are green and smooth, with three points and many fine incisions. People in Jianghuai harvest the seedlings in March and April, boil them, sun-dry and steam them until black to eat as vegetables. In April and May, they open small yellow flowers and bear small fruits, as large as beans, resembling young mulberries, greenish-yellow. When rubbed apart, the seeds are very fine, like Tingli seeds; this is Shilongrui. It should be harvested when half-mature. *Fanzi Jiran* states: Shilongrui comes from Sanfu; the yellow ones are superior.
Seeds (Root bark same)
[Aroma and Taste] Pungent, neutral, non-toxic. Wu Pu stated: Shennong considered it pungent and neutral; Qibo considered it sour; Bian Que considered it extremely cold; Lei Gong considered it salty and non-toxic.
Xu Zhicai stated: Daji (Euphorbia Root) acts as an usher; it fears Wuzhuyu (Evodia Fruit) and Shed Snake Skin.
[Indications] Wind-cold-damp bi obstruction, evil qi in heart and abdomen, unblocking joints, relieving irritability and fullness. Long-term use lightens the body, brightens eyes, and prevents aging (*Shennong Bencao Jing*). Regulates Kidney and Stomach Qi, tonifies insufficient Yin Qi, treats seminal emission and cold penis. Makes skin lustrous and promotes fertility (*Mingyi Bielu*). Drives out various wind pathogens, clears Heart heat and restlessness (Meng Shen).
[Elucidation] Li Shizhen stated: Shilongrui is a mild tonic herb, frequently used in ancient prescriptions. Its efficacy is comparable to Gouqi (Lycium Fruit) and Fupenzi (Rubus Fruit), yet people do not know to use it; why?
Shuijin
[Aroma and Taste] Sweet, cold, non-toxic. Li Shizhen stated: Slightly pungent, bitter, and astringent.
[Indications] Crush and extract juice to wash horse poison sores, and take internally. Also apply to snake and scorpion stings and carbuncles (*Tang Bencao*).
Long-term consumption removes heat and irritability in the epigastrium. Treats chills and fever, rat fistula, scrofula with sores, tuberculous accumulation of Qi, expels blood stasis, and stops cholera-like vomiting and diarrhea. Also, take half sheng of freshly crushed juice orally.
[Elucidation] Meng Shen stated: Jin leaf stops cholera-like symptoms, with the same effect as Xiangru (Mosla Herb). Xiangru is Mosla.
[Attached Prescriptions] Two old, one new.
Tuberculous Qi: Dry Jin vegetable, powder it, fry with oil into a paste. Massage onto the area, 3-5 times daily, and it will heal. (Meng Shen's *Food Therapy*)
Snake bite wound: Crush fresh Jin and apply juice. (*Wanbi Shu*)
Initial Blood Hernia: Pepper vegetable leaves, rub and massage. (*Jijian Fang*)