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(Qianhu / Peucedani Radix) Sweet and acrid, neutral in nature with a slight cold property. The rhizome (Lu tou) should be removed. Banxia (Pinelliae Rhizoma) is used as an guiding herb (Shi). It is incompatible with Zaojia (Gleditsiae Fructus Spina) and fears Lili (Veratrum Root).

The morphology of Qianhu's foliage has been frequently misunderstood by commentators on Materia Medica, who erroneously claimed there were three or four different varieties. In reality, they are all the same plant. It grows in damp, low-lying areas, and its root is white.

(Fangfeng / Saposhnikoviae Radix) Sweet and acrid, warm in nature. Wash with water and remove the rhizome. Those that are yellow and moist are considered superior. Using the "forked head" variety may cause madness, while using the "forked tail" variety may induce chronic diseases; both should be avoided. It fears Bibi (Dioscoreae Hypoglaucae Rhizoma).

In the market, Bifangfeng (Penjing Fangfeng) is sometimes mixed into medicines; one should use true Fangfeng. There are also types known as Xiao Fangfeng and Bin Fangfeng, neither of which are true Fangfeng. Their leaves resemble those of Water Celery (Shui Qin), which is distinctly different from these two fake varieties. Xiao Fangfeng is actually the root of Fangkui (Adenophorae Radix); Bin Fangfeng also belongs to the Adenophora genus. See the chapter "Food Transmission Beliefs" for details.

(Mufangfeng / Wood Fangfeng) Sweet and acrid.

Currently, people call it Mu Fangfeng and use it as Fangfeng, which is incorrect.

(Shengma / Cimicifugae Rhizoma) Sweet, bitter, and acrid, slightly warm in nature. Use after removing the skin or after baking.

(Qianghuo / Notopterygii Rhizoma et Radix & Duhuo / Angelicae Pubescentis Radix) Bitter and acrid, warm in nature. For those that are purple with dense nodes, remove the black skin and rotten parts before use.

Qianghuo and Duhuo belong to different species. Nowadays, many people use purple Duhuo to substitute for Qianghuo, which is a mistake! There is a type in the market called Tang Qianghuo, which is not purple in color... [Text incomplete].

(Shengma / Cimicifugae Rhizoma - continued/different variety description) Sweet, acrid, and bitter, neutral in nature with a slight cold property. It is slender and black, extremely solid. After peeling, the greenish ones are called "Chicken Bone Shengma," while those that are black on the outside, white on the inside, and tight/solid are called "Ghost Face Shengma." Remove the fibrous roots and the rhizome head. Currently, some people use Chun Xuehua or Meigen (Plum Root) to substitute for Shengma, which is incorrect.

(Xuanshen / Scrophulariae Radix) Bitter, cold in nature. Soak overnight in rice washing water. The fishy and foul odors will float on the surface. It must be rinsed repeatedly until clean, then steamed and dried. Use in small quantities in decoctions, or prepare as pills. It can treat sores/ulcers or be used for medicinal wine. To treat Changfeng (blood in stool due to wind-heat), stir-fry until smoke rises and grind into powder. When used as a guiding herb (Shi), it is incompatible with Beimu (Fritillariae Bulbus) and Tusizi (Cuscutae Semen), and is contrary to Lili (Veratrum Root).

(Baixianpi / Dictamni Cortex) Bitter, cold in nature. Remove the coarse bark. It is incompatible with Piaoxiao (Lepidi Semen), Jiegeng (Platycodonis Radix), Fuling (Poria), and Bibi (Dioscoreae Hypoglaucae Rhizoma). Baixian flowers are bright and lovely, but few people in the world know them. Merchants often peel the bark of Hibiscus mutabilis (Mujin) and Hibiscus rosa-sinensis (Mufurong) flowers and roots to counterfeit it. One must examine carefully.