味甘、辛，大热，有毒。主温中，利肝肺气。心腹寒热，冷疾，霍乱。转筋，头痛，腰
痛，出汗，止烦，止唾，咳嗽，鼻 ，能堕胎，坚骨节，通血脉，理疏不足，宣导百药，无
所畏。久服神仙，不老。生桂阳。二月、七、八月、十月采皮，阴干。（得人参、麦门冬、
案《本经》唯有菌桂、牡桂，而无此桂，用体大同小异，今世用便有三种，以半卷多脂
者单名桂，入药最多，所用悉与前说相应。《仙经》乃并有三种桂，常服食，以葱涕合和云
母蒸化为水者，正是此种尔。今出广州湛惠为好，湘州、始兴、桂阳县即是小桂，亦有，而
不如广州者，交州、桂州者形段小，多脂肉，亦好。《经》云∶“桂叶如柏叶，泽黑，皮黄心
赤。”齐武帝时，湘州送桂树，以植芳林苑中，今东山有山桂皮，气粗相类，而叶乖异，亦
能凌冬，恐或者牡桂，诗人多呼丹桂，正谓皮赤尔。北方今重此，每食辄须之。盖《礼》所
云姜桂以为芬芳也。（《新修》九六页，《大观》卷十二，《政和》二八九页）
味辛、甘，平、温，无毒。主治腰脊痛，补中，益精气，坚筋骨，强志，除阴下痒湿，
小便余沥。脚中酸疼痛，不欲践地。久服轻身，耐老。一名思仙，一名思仲，一名木绵。生
上虞山谷又上党及汉中。二月、五月、六月、九月采皮，阴干。（畏蛇蜕皮、玄参。）
上虞在豫州，虞、号之虞，非会稽上虞县也。今用出建平、宜都者，状如浓朴，折之多
白
》三○五页）
[Cassia Bark (Guizhi)]
Taste: Sweet, Pungent. Nature: Very Hot. Toxicity: Toxic.
Actions: Primarily warms the Middle Jiao and promotes the free flow of Qi in the Liver and Lungs. Indicated for alternating cold and heat in the heart and abdomen, cold accumulations, cholera. Relieves muscle spasms (tetany), headache, lower back pain, induces sweating, relieves irritability, stops excessive salivation, treats cough, unblocks nasal congestion, has an abortifacient effect, strengthens bone joints, unblocks blood vessels, regulates deficiency in dispersing and descending functions, facilitates the action of various herbs without contraindications. Long-term use is said to confer immortality and prevent aging. Origin: Guiyang Commandery. Harvest time: Bark collected in the 2nd, 7th, 8th, and 10th lunar months, dried in shade.
Note: According to the *Shennong Bencao Jing*, only Jun Gui (Junxi Cinnamon) and Mu Gui (Mu Cinnamon) are listed, not this specific type; their medicinal properties are largely similar with minor differences. Currently, three types are commonly used. The one that is half-curling and rich in resin is simply called "Gui" (Cinnamon), used most frequently in prescriptions, consistent with previous descriptions. The *Xianjing* (Immortal Classic) lists all three types of cinnamon for frequent consumption; when mixed with scallion juice and steamed with Yunmu (Cloud Mother/Mica) until liquefied, it refers specifically to this kind. Currently, the best quality comes from Zhanhui in Guangzhou. Those from Xiangzhou, Shixing, and Guiyang County are considered "Small Gui" (Minor Cinnamon); they are available but inferior to those from Guangzhou. Those from Jiaozhou and Guizhou have smaller segments and thick, oily bark, which is also good. The classic states: "Cinnamon leaves resemble cypress leaves, dark and glossy; the bark is yellow with a red center." During the reign of Emperor Wu of Qi, cinnamon trees were presented by Xiangzhou and planted in the Fanglin Garden. Today, wild cinnamon bark from Dongshan Mountain has a coarse aroma similar to cultivated varieties but differs in leaf shape; it can withstand winter, likely being Mu Gui. Poets often refer to Dan Gui (Red Cinnamon), referring to the reddish bark. Northerns currently value this herb highly, requiring it for every meal. This aligns with the saying in the *Book of Rites*: "Ginger and cinnamon provide fragrance."
[Eucommia Bark (Duzhong)]
Taste: Pungent, Sweet. Nature: Neutral, Warm. Toxicity: Non-toxic.
Actions: Mainly treats lower back and spine pain, tonifies the Middle Jiao, benefits essence and Qi, strengthens sinews and bones, fortifies willpower, eliminates itching and dampness in the genital region, and treats dribbling urine after voiding. Relieves soreness and pain in the feet, making one reluctant to stand or walk. Long-term use lightens the body and delays aging.
Aliases: Sixian, Sizhong, Mian.
Origin: Valleys of Shangyu, as well as Shangdang and Hanzhong regions.
Harvest time: Bark collected in the 2nd, 5th, 6th, and 9th lunar months, dried in shade.
Contraindications: Avoid using with Shed Snake Skin (Shetui) and Scrophularia Root (Xuanshen).
Note: Shangyu here refers to the Shangyu in Yuzhou (associated with Emperor Shun), not the Shangyu County in Kuaiji Commandery. Currently, Eucommia from Jianping and Yidu is used; its appearance resembles Magnolia Bark (Houpo), and when broken, it reveals many white silk-like fibers...