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Moshi Zi (Galla Chinensis)
(Also known as Wu Shi Zi)
Bitter in taste, warm in nature. Non-toxic. Originates from the Western Regions; the tree is tall and robust. Leaves resemble those of peach trees, long and green; petals are white with a red center. The fruit is round like a bullet, initially green, gradually turning yellowish-white when ripe. Those perforated by insects are used medicinally; those with fine textures and no grain-like substance are especially superior. Soak in fermented rice water in a clay pot; hard ones must be ground to powder on stone. Avoid contact with copper or iron; moist ones must be dried over fire. Benefits blood and generates essence, calms the spirit and harmonizes Qi. Burned into black ash, it can be used for bathing Yin toxicity; combined with other herbs, it can dye beard and hair. Treats ulcers where flesh fails to regenerate; primarily treats cold abdomen with uncontrollable slippery dysentery.

Liu Hua (Willow Flower)
Bitter in taste, cold in nature. Non-toxic. Planted everywhere along banks and roadsides. Trees grow about one zhang high, withering in autumn and flourishing in spring. The initial yellow stamens are the flowers. Gradually developed, they can be applied to moxibustion sores. Accumulated and hardened into felt-like mats, their softness and coolness are particularly excellent. Decoction of leaves washes away mange and scabies on mules and horses instantly, and stops pain from internal blood stasis in the heart and abdomen; decoction of branches bathes infants with alternating cold and heat diseases, curing them immediately, and also treats wind-toxic urticaria to relieve itching. Roots treat toothache and rinse out parasitic saliva; fruits treat ulcerated carbuncles and expel pus and blood. Willow gum binds sand particles; juice removes thirst and dissipates accumulation. Concentrated decoction of insect debris within the wood is effective for bathing rheumatic skin diseases.

Shi Jun Zi (Quisqualis Fructus)
Sweet in taste, warm in nature. Non-toxic. Abundant in Jiaozhi, also found in Lingnan. Newly harvested, it is fragrant and moist; aged, it becomes dry and shriveled. Must be gently roasted over slow fire, then shelled and chewed directly. Or mixed with other herbs to make powders or pills. Removes turbid urine, eliminates five types of childhood malnutrition parasites, kills roundworms, and stops diarrhea and dysentery. Because General Guo originally used it to treat children, later generations named it Shi Jun Zi.

Jing Mi Dao (Rice)
(Also known as Late Rice)
Sweet and bitter in taste, neutral and slightly cold in nature. Non-toxic. Grown in paddy fields, harvested after Frost Descent. Grains have many awns; sticky rice is called Jing. There are two colors: red and white (red is mostly grown in Jiangxi). Enters the Heart and Lung meridians. For treating illness by decoction, white is best. As food, overcooked is preferable. Tonifies Qi and fills the Middle Jiao, stops diarrhea and harmonizes the Five Zang organs. Cooked with Shu Ji Tou (ripe Euryale Seed), it brightens eyes, strengthens will, and benefits essence. Often added in Shanghan formulas. Each has its specific meaning, not rigidly fixed. In Shaoyin syndrome, Taohua Tang often adds it, taking sweetness to tonify righteous Qi. Zhuye Shigao Tang frequently uses it, taking sweetness to benefit deficiency. Baihu Tang enters Taiyin Lung, also used with Licorice Root, taking sweetness to moderate action, preventing rapid downward purging. Aged stored rice tastes salty and sour. Jing Mi stored in granaries for years has a mild nature, quickly regulating Spleen and Stomach. Easily digested, frequently stops diarrhea and dysentery; highly moisturizing, resolves thirst and irritability, promotes stomach appetite. If steamed into rice and mixed with vinegar, it can seal swelling and toxins instantly. Ground juice swallowed removes sudden heart pain. Only avoid eating with horse meat, fearing it may trigger chronic diseases difficult to cure. Cold food rice paste applied externally reduces scars; pounded into mud is best. Boiled fried rice water drinks moisten dry throat, an excellent prescription for removing fire toxin. Fire toxin must be completely removed before boiling; otherwise, it反而 aids dryness and thirst. Rice seedlings planted in high fields can be harvested in early autumn. Grains are long without thorns, rice small and non-sticky. Colors also come in red and white varieties, suitable for cooking as main staple. Warms middle, strengthens pulses, benefits Wei and nourishes Ying. Still grows flesh and skin, especially regulates Zang organs. Rice grains are also small, sweet in taste, warm in nature. Harvested near Double Ninth Festival, pounded very white. Sticky ones are called Nuo (glutinous rice); non-sticky ones are called Hang. Merchants trade money, actually referring to sticky rice. Cooking malt syrup is truly wonderful, brewing wine is even better. Filling [stomach] is not suitable, lingering in chest difficult to digest. Dulls Five Zang organs causing drowsiness, moves righteous Qi causing wind disorders. However, for continuous vomiting and diarrhea in cholera, grinding with clear water and drinking stops it immediately. Dao Wen (chaff/awn) treats gu poison causing bloating; Dao Gan (rice straw) treats jaundice like gold. Both decocted for suppuration, do not hesitate to sip occasionally. Dao Gan ash treats falls and injuries; leached juice poured on pain gradually soothes it. Mortar head fine bran can treat [conditions], helping food and drink pass down the throat, this is also the meaning of pounding. Chaff should not be used to fill pillows, as it damages vision. (Mo) notes: Dongpo said: Dao is the general name for grains. Luo also said: In grains, generally called Dao. Thus today people call early rice Zao Dao, call Jing Mi Wan Dao. Analects says: Eat that Dao, which also refers to Jing Mi. Why does Ben Jing specifically point Dao as Nuo Mi, greatly contradicting previous theories? Some say: Nuo and Jing differ in stickiness, thus books use general name to mark them, perhaps not grasping the true meaning.