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Schisandra Chinensis (Wuweizi)
Taste: Sour. Temperature: Warm. The qi is light and the taste is strong, possessing a descending action; it belongs to Yang with slight Yin characteristics. Non-toxic. Most abundant in the Jiangbei region, also found in the Jiangnan region. In spring, seedlings and stems emerge, gradually climbing and extending along tall trees. Leaves unfold resembling apricot leaves, round at the tips; flowers bloom like lotuses, yellowish-white. Fruits set in early autumn, clustered at the stem tips. Grains are round and purple, indistinguishable from cherry pearls; seeds are flat and red, resembling pig kidneys. After harvest, sun-dried, but difficult to dry due to their moist, resinous nature. Both northern and southern varieties have their respective strengths; during storage, do not mix them up. For coughs caused by wind-cold, Southern Schisandra is exceptional; for deficiency damage and labor injury, Northern Schisandra is most effective. Adverse reaction with Polygonatum odoratum (Weirui); overcomes Aconitum carmichaelii (Wutou). Used with Cistanche deserticola (Congrong) as an guiding herb, entering the Lung and Kidney meridians. Astringes scattered Qi, generates fluids and relieves thirst, tonifies Qi and strengthens Yin. Dispels vexing heat, supplements primal Yang. Resolves alcohol toxicity, strengthens sinews and bones. Can stop cholera-like vomiting and diarrhea, can eliminate edema and abdominal distension. For winter coughs due to Lung cold, adding dried ginger (Ganjiang) decoction yields good results; for summer fatigue and lack of spirit, combined with Ginseng Radix et Rhizoma (Renshen), Astragali Radix (Huangqi), Ophiopogonis Radix (Maidong), and Platycodonis Semen (Baibo - *Note: Text says 'Mai Bai', likely referring to Maidong and Baiziren or similar, but text explicitly lists Renshen, Huangqi*), prevents pathogenic factors from lingering. (Fear of causing deficiency-heat as a disaster.) This is because the skin is sweet, the flesh is sour, the core is pungent and bitter, all accompanied by salty taste, hence named Schisandra (Five-Flavor Fruit). The *Shennong Bencao Jing* only mentions sourness, originally because sour corresponds to Wood in the Five Elements, which is the first of the five. Should be crushed in advance (so that all five flavors are present), then added to decoction after other herbs.

Cuscuta Chinensis (Tusizi)
Taste: Pungent, Sweet. Temperature: Neutral. Non-toxic. Abundantly produced in Korea (Country name), particularly excellent in Yuanju (belonging to Yanzhou Prefecture, Shandong Province). Spreads among grass and trees, without roots, emerging by parasitic qi. Seeds resemble silkworm eggs, harvested in autumn and dried in shade. Those with fine yellow color are named Chigang; those with pale large color are named Tusisi. Although there are two types, their efficacy is identical. First wash with water to remove sand, then soak in wine and pound until rotten. Shape into thin cakes, dry in the sun. Grind into powder for pills, unsuitable for decoction. Tonifies Qi and strengthens power, supplements marrow and adds essence. Ideal for frequent consumption for cold-knees and waist pain due to deficiency-cold; do not dislike frequent swallowing for nocturnal emission and seminal leakage due to "ghostly intercourse" (hallucinations/dreams). Makes flesh and muscles plump and healthy, strengthens sinews and bones. Long-term use brightens eyes and prolongs life. Decoction of stems and leaves can be used for bathing children. Resolves heat toxins and prickly heat rashes, disperses itching and collapsed smallpox lesions.