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This is the leaf of Sesamum indicum (oil sesame). Tao Hongjing (Tao Yinju) also noted in his commentary that it is the leaf of Hu Ma (Sesame). The sesame from the Hu region is greenish, and its seeds are quite large. *Ri Hua Zi* states: "Boiling the leaves for a bath moisturizes the hair," which is correct. The Hu Ma leaves used by people today are soaked in hot water; after a long time, mucus exudes, turning the water thick and yellowish, and women use it to comb their hair. From this, we can say that Hu Ma and Bai You Ma (white oil sesame) are what is now called Zhi Ma (Sesame). Qing Mai (Green Sesame), undoubtedly refers to its leaves.

Those imported from Haedong (the East Sea/Korean Peninsula) are the best quality, as large as lotus seeds, originating from Maoluo Island. Those from Shangjun and Beidi are next best, as large as beans; those from the southern regions have smaller seeds. The method for removing the husk is: take the sesame seeds, wrap them in silk, soak them in boiling water, remove them when the water cools, hang them in a well overnight without letting them touch water, dry them in the sun at noon the next day, remove the husks on a new tile, winnow to obtain the kernels, ensuring each grain remains intact. Zhang Zhongjing's Mahuang Wan (Cinnamon Twig Pill) uses these large sesame seeds.

It is of the same grade as Hu Ma, but in terms of color, it is slightly paler than Hu Ma, though not completely white. People today only call it Zhi Ma, as detailed in the previous section. When roasted until cooked and pressed while hot, the extracted oil is called Sheng You (Raw Oil), which can only be used for lighting lamps. It must be refined again to be called Shu You (Cooked Oil), which is edible but unsuitable for lighting. This is another difference. It is similar to iron taken directly from fire being called Sheng Tie (Raw Iron); the principle is the same.

This is Da Dou (Soybean). Excessive consumption can induce Pi Feng (Spleen Wind, a disorder related to spleen dysfunction). Physicians today use it to harmonize medicines; preparations made with Nuomi (Glutinous Rice) and Sumi (Millet) are superior, while others are unusable. Shushu Mi (Sorghum) can also be used for brewing. For those with poor appetite, consuming it in small amounts helps harmonize the Qi of the spleen and stomach. In the poem by Bai Juyi of the Tang Dynasty mentioning "Yi Yi Jiao Ya" (a sticky candy that adheres to teeth), this refers to soy-based products.

There are three colors: green, brown, and black, and two sizes. The larger ones come from Jiangzhe and Hunan/Hubei; the smaller black ones grow elsewhere. Currently, the smaller ones are used as they have better efficacy. Roasted and pounded together with jujube flesh to make bran, it can serve as a food substitute. It is also used to treat various postpartum diseases, blood heat, stroke-induced paralysis, pain relief, back stiffness, trismus (lockjaw), provided there is irritability, convulsions, thirst, swelling of the body and back, and severe vomiting. Take five sheng of Da Dou (Soybeans), wash them thoroughly with water, add one dou of wine without ash residue, boil the beans until slight smoke rises, pour into a wine bottle, and steep in the wine for more than a day. Drink one sheng of the wine until recovery. If the patient does not usually drink alcohol, administer according to tolerance. If trismus is present, add half a jin of Duhuo (Angelica Pubescens), gently crush it, steep together, and increase the wine to one dou and two jin. Prepare fresh during summer months to avoid souring. It can also be fermented into tofu products for consumption.