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(Jian. Listed as a Superior Grade in the *Shennong Bencao Jing*.)

**Names:** Jitou (Chicken Head) (*Shennong Bencao Jing*), Yanhui (Goose Beak) (Same), Yantou (Goose Head) (*Gujin Zhu*), Hongtou (Swan Head) (Mentioned by Han Yu), Ji Yong (Chicken Congestion) (*Zhuangzi*), Maoling (*Guanzi*), Qianzi (Sound like "Wei"), Shuiliuhuang (Flowing Water Yellow).

Tao Hongjing stated: This is the current Qianshi (Euryale seed). The flower on the stem resembles a rooster's comb, hence the name Jitou.

Su Song stated: Its calyx shape resembles that of a chicken or goose head, thus having these names.

Li Shizhen stated: Qian can aid in times of famine, hence called Qian. "Ji Yong" appears in *Zhuangzi · Xu Wugui*. "Maoling" appears in *Guanzi · Wuxing*. Yang Xiong in *Fangyan* said: In Chu south it is called Jitou, in You and Yan it is called Yantou, in Xu, Qing, Huai, and Si regions it is called Qianzi. Its stem is called Chun, also known as Chun vegetable. Zheng Qiao in *Tongzhi* mistakenly identified Gouteng (Uncaria rhynchophylla) as Qian. Gouteng is a terrestrial herb, its stem is edible. "Shuiliuhuang" is explained below.

**Collection and Description:** *Bielu* stated: Jitoushi grows in the ponds and marshes of Leize. Collected in August.

Kou Zongshi stated: The seedling grows in water, leaves are large like lotus leaves, wrinkled and thorny. Flowers and fruits are fist-sized, shaped like a chicken head. The fruit is like a pomegranate, skin green-black, flesh white like water chestnut meat.

Su Song stated: It is found everywhere, growing in water marshes. Its leaves are commonly called Jitou Pan, bearing fruit beneath the flowers. Its tender stems are called Chun, also named Chun Cai, harvested by people as vegetables.

Kou Zongshi stated: It exists throughout the world. People living near water harvest the seeds, remove the husks, pound the kernels into powder, steam or fry into cakes, which can serve as a staple food substitute.

Li Shizhen stated: Qian stems produce leaves in March that lie flat on the water surface, larger than lotus leaves, with wrinkles like crepe fabric, puckered like boiling water, green on the front and purple on the back; both stems and leaves have thorns. Stems can exceed one zhang in length, containing pores and fibers internally; when tender, the peel can be removed for eating. Purple flowers bloom in May and June, facing the sun to form calyces, covered externally with green thorns resembling Tribulus tribuloides spines and hedgehog burrs. Flowers sit atop the calyx, resembling chicken or duck bills. Inside, mottled soft flesh wraps the seeds, clustered like pearls. White rice-like kernels inside the shell resemble fish eyes. In late autumn, farmers widely harvest, crushing them to extract Qianzi, storing them in stone cellars to prepare for famine. Its root resembles Samolus valerandi, and when boiled, tastes like taro.

**Preparation:** Chen Cangqi stated: For use, it must be steamed, then dried in strong sunlight until cracked to extract the kernel; it can also be pounded into powder.

Li Shizhen stated: Fresh ones are good for boiling and eating. When used in formulas for astringing essence, using the whole shell is also acceptable. Note: Liu Qi's *Xia Riji* states: One dou of Qianshi, soaked in decoction made from four liang of Fangfeng (Saposhnikovia root), keeps well for a long time.

**Flavor and Properties:** Sweet, neutral, astringent, non-toxic.

Tao Hongjing stated: Excessive consumption by children may stunt growth.

Chen Cangqi stated: Excessive raw consumption induces wind-cold qi.

Kou Zongshi stated: Excessive consumption does not benefit the Spleen and Stomach and is difficult to digest.

**Indications:** Damp-bi syndrome, pain in the lower back, spine, knees; tonifies the Middle Jiao; eliminates sudden diseases; benefits Essence and Qi; strengthens willpower; clarifies ears and eyes. Long-term use makes the body light, prevents hunger, and promotes longevity akin to immortals (*Shennong Bencao Jing*). Opens the stomach and assists Qi (*Rihua Bencao*). Stops thirst, benefits the Kidney, treats urinary incontinence, seminal emission, leukorrhea, and turbid discharge (Li Shizhen).

**Elucidation:** Tao Hongjing stated: *Xianfang* combines this with Lianshi (Lotus seed) for consumption, greatly benefiting humans.

Meng Shen stated: Consumed as powder, it benefits humans more than water chestnuts.

Su Song stated: Take the fruit and inner seeds, pound into paste, dry in the sun, pound again and sieve into powder. Decoct Jin Yingzi (Cherokee Rose Fruit) juice and mix with the powder to make pills. It is said to tonify the Lower Jiao and benefit humans, called Shuilu Dan.

Li Shizhen stated: According to Sun Sheng's *Tanpu*, Qian originally was not considered beneficial, yet why is it popularly called Shuiliuhuang? Perhaps because people chewing Qian must nibble constantly all day. Since Qian has a sweet and neutral flavor, rich but not greasy, consuming it allows body fluids to circulate and irrigate each other, its efficacy surpassing that of Niuji Huang (Ossis Cornu). *Huainanzi* states: Cat head cures scrofula, Chicken head cures Xiao Ke (Wasting-thirst). Commentators note: This refers to Qianshi.

**Attached Prescriptions:** One old, three new.

Jitou Zhou (Chicken Head Porridge): Benefits Essence and Qi, strengthens will, benefits ears and eyes. Use 3 he of Jitoushi (boiled and shelled), 1 he of Jingmi (Japonica Rice) to cook porridge. Eat daily on an empty stomach (*Jingyan Houfang*).

Yuosuo Dan (Jade Lock Pill): Treats deficiency and slipping of Essence. Use Qianshi and Lianjing (Lotus Stem) (Formula see under Oujie).

Sijing Wan (Four Essences Pill): Treats excessive mental worry and sexual desire, damaging Heart Qi, frequent urination, seminal emission. Use Qiushi (Mineral Urine), Baifuling (Poria), Qianshi, and Lianrou (Lotus Seed Kernel) each 2 liang, grind into powder, mix with steamed dates to form pills the size of Sophora japonica seeds. Take 30 pills per dose, down with salt water on an empty stomach (*Yonglei Fang*).

Liqing Wan (Clarifying Turbidity Pill): Treats turbid diseases. Use Qianshi Fen (Qian Powder), Baifuling Fen (Poria Powder), melt Huangla (Yellow Beeswax) with honey to mix and form pills the size of Sophora japonica seeds. Take 100 pills per dose, down with salt water (*Zhaixuan Fang*).

Jitou Cai is Chun Cai (Qian Stem).

**Indications:** Stops vexatious thirst, eliminates deficient heat, suitable for raw or cooked consumption (Li Shizhen).

Root

**Flavor and Properties:** Same as the stem.

**Indications:** Qi stagnation and pain in the lower abdomen, eat after boiling (Shiliang).

**Attached Prescription:** One new.

Pianzhui Qi Kuai (Hernia/Qi Mass): Slice Qian roots, boil until cooked, eat with salt and vinegar (*Fatian Shengyi*).