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There is the "Gai Shi" (Covered Persimmon), which grows an additional layer below the stem. There is also the "Niu Xin Shi" (Ox-Heart Persimmon), shaped like an ox's heart. The "Zheng Bing Shi" (Steamed Cake Persimmon) resembles the steamed cakes bought in markets today. In Huazhou, there is a type of "Zhu Shi" (Vermilion Persimmon), the smallest among all varieties, with a deep red color. Another type is the "Ta Shi" (Pagoda Persimmon), which is larger than other persimmons. Their nature is cool, not excessively cold; consuming them induces phlegm, and they are extremely sweet, hence such effects. After peeling, hang them on large wooden stakes to dry naturally in wind and sun; excessive consumption may stir up wind [pathogens]. Those dried by fire have inferior taste. When raw, they are astringent; soak them in warm water until the astringency disappears before eating. When they naturally rot red, the astringency also disappears naturally; when dried, their nature becomes neutral.

Receiving the upright Qi of Wood, it enters the sinews. Coating it with Qianshuang (Lead Frost) causes it to lose its vinegar-like sour taste. Being controlled by Metal, it behaves thus. Nowadays, people consider the large papaya from Xijing (Western Capital) as the finest, with a sweet and harmonious taste. Even when fully ripe, it remains greenish-white; used in medicine, it has excellent efficacy. Papayas from Shengzhou and Xuanzhou have a bland taste. This substance enters the Liver, thus benefiting the sinews and blood. For conditions of weakness in the lower back, kidneys, legs, and knees, this substance is indispensable.

They are found in Sichuan, Guang, Hunan, Hubei, Liangzhe, Jiangdong, and Jiangxi. Edible from August and September onwards, stored until March and April, they become sour and spoiled. Shimie (Rock Honey), Shatang (Brown Sugar), and Tangshuang (Sugar Frost) all originate from this, with those from Sichuan and Zhejiang being superior.

Those from Sichuan and Zhejiang are best, with rich flavor; others are inferior. After decoction and refining, they are formed into elephant-shaped objects and transported to the capital. During summer and prolonged rainy seasons, they tend to melt spontaneously. Locals first wrap them in bamboo leaves and paper, then bury them in Duanshi (Calcined Gypsum) outside, ensuring they do not see wind, thus avoiding spoilage. People now call this Latang (Lactose Sugar). Those made into yellowish-white cakes are now called Niantang (Pinched Sugar), easy to digest, and least used in medicine.

Next is Shimie (Rock Honey); the sugarcane juice is clear, requiring extensive refining. It turns purple-black, treating heat in the Heart, Lungs, and Large Intestine, and is also fed to camels and horses. Modern physicians often use this substance as a precursor in treating sudden high fever. Excessive consumption by children damages teeth, following the principle of Earth overcoming Water. It also generates clam worms and naked worms; due to its association with Earth, it arises from sweetness.

Found everywhere, those from Jiangzhe and Liangchuan are the largest and longest. Those from Jingcheng and Luoyang are rounder and smaller. Only those from the Eastern and Western Capitals are good; flavors from other places are inferior. The sprout emerging from the center is called Yutou (Taro Head); those growing attached to the sides are called Yuzi (Taro Offspring). Edible after August and September; dig them up at that time, leave for ten days, then bury evenly in good soil; they remain good until spring. Raw, they are pungent and slimy; excessive consumption stagnates Qi and troubles the Spleen. The Tang Dynasty poet Du Fu said, "Harvesting taro and chestnuts in the garden prevents complete poverty," referring to this. Rubbing the sting site with the stalk heals it.