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Mudanpi (Cortex Moutan), sour and acrid in taste, cold in nature. It breaks blood stasis, promotes blood circulation, dissipates masses (abdominal lumps), breaks blood clots, clears heat from the blood level, and can induce abortion; it is contraindicated for pregnant women.
──Congben, Volume Upper

Jishishi (Fructus Euryales), originally from foreign lands, now also found in central Yunnan. It grows in water; its leaves are as large as copper coins and have thorns, commonly known as "Chicken Head Plate." The fruit forms beneath the leaves, resembling a chicken's head. Zhuangzi called it "Jiyong," and Guan Zhong called it "Mao." Its tender stems, named [specific term], are often eaten as vegetables by people. The flavor is sweet, neutral, and astringent, with no toxicity.
The seed (Ren) treats damp-bi (painful obstruction due to dampness), pain in the lower back, spine, knees, tonifies the middle jiao, eliminates acute diseases, benefits the spirit, strengthens willpower, and clarifies the eyes and ears. It opens the stomach, aids qi, stops thirst, benefits the kidneys, treats urinary incontinence, seminal emission, leukorrhea, and turbid urine.
The vegetable part (referring to the tender stem), which is the stem of Jishishi. The flavor is salty and sweet, with no toxicity. It treats thirst and clears deficient heat; both raw and cooked forms are suitable.
The root has the same flavor as the stem. It treats pain caused by qi stagnation in the small intestine and also treats heart-pulling hernia.
The leaves treat cold syndromes, watery diarrhea, impending collapse of qi, and bring about immediate recovery upon ingestion.
──Moban, Volume Nine

Heye (Folium Nelumbinis), white lotus leaves enter the qi level, while red lotus (flower) leaves enter the blood level. Acrid and neutral in taste, slightly warm in nature. (Enters the Liver and Lung meridians). It ascends and belongs to Yang. It clears wind-heat from the head and eyes, stops dizziness and vertigo, clears deficient fire from the upper jiao, can ascend and descend, clears phlegm, vents qi, stops vomiting, and relieves head stuffiness.
(Attached Formula) For treating dizziness, head stuffiness, and pain.
White lotus leaves (2 qian), decocted in water, taken with rock sugar (0.5 qian) yields excellent results.
──Wuben, Volume Three

Ou (Rhizoma Nelumbinis), sweet in taste and neutral in nature. Consuming more can moisten the intestines and lungs, generate body fluids. It is immediately effective for hemoptysis (blood in sputum). The nodes (Oujie) treat uterine bleeding (metrorrhagia) and cold turbid discharge. The leaves treat syncope due to blood deficiency and hyperactive fire. The flowers treat coma due to rebellious blood in women. The seeds (Lianzi) are the supreme medicine for clearing the heart and resolving heat; long-term use lightens the body and prolongs life.
──Wuben, Volume One Lower

Ou, sweet in flavor, cold in nature, non-toxic. It opens the stomach and strengthens the spleen. Raw consumption causes coldness in the middle jiao, while cooked consumption tonifies the five zang organs. Postpartum women should avoid raw and cold foods, but Ou is an exception and not contraindicated.
Oujie (Lotus Node) treats coughing up blood, spitting blood, and stranguria with blood.
Lianye (Lotus Leaf) treats retained placenta after childbirth and all cases of palpitations and dizziness.
Lianxu (Lotus Stamen) secures essence and consolidates kidney qi.
Lianzi (Lotus Seed) opens the stomach, strengthens the spleen, nourishes the heart, and calms the spirit.
──Moban, Volume Nine