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Jinyingzi (Papaveris Pericarpium, poppy shell) stops seminal emission and diarrhea due to its warm nature and astringent properties. Those in the world who use Jinyingzi wait until it turns red and ripe, then extract the juice and boil it into a paste for use; this is a major error.
When it turns red, the taste becomes sweet; boiling it into a paste completely eliminates the astringent flavor, entirely losing its original nature. Now, one should harvest it when it is half-yellow, dry it, crush it into powder, and use it.

Gouqi (Lycii Fructus, Goji berry) growing on the extreme border of Shaanxi grows over one zhang high and is thick enough to serve as a pillar. The leaves are several inches long and thornless; the root bark resembles Houpo (Magnoliae Officinalis Cortex), and its taste is uniquely sweet and delicious compared to other regions.
The *Qianjin Yi Fang* states that those from Ganzhou are authentic, characterized by dense and large leaves. Generally, it originates from various commanderies west of the Hexi region, followed by areas in Jiang. Those growing on idle dikes have fruits round like cherries, with almost no seeds; when dried, they resemble cakes, being extremely moist and flavorful.

Dan Zhu (Bambusa Textilis var. Pubescens, Dendrocalamus latiflorus) is contrasted with Ku Zhu (Phyllostachys nigra var. henonis). Except for Ku Zhu, all are called Dan Zhu; there should not be another variety specifically named "Dan Zhu." Later generations did not understand this and separately categorized it in the Materia Medica.

In the southeastern regions, what is used is Du Heng (Aristolochiae Radix, Aristolochia debilis), also known as Matixiang. It is yellowish-white, curled and brittle, becoming round when dried; it is not Xixin (Asari Radix et Rhizoma). Xixin comes from Mount Hua, is extremely thin and straight, deep purple in color, and has an intensely pungent taste. Chewing it feels like chewing raw Sichuan pepper. Its pungency exceeds that of pepper; thus, the *Ben Cao* states that soaking Xixin in water to make it straight is a method where Du Heng is used to counterfeit it. In the Xiang-Han region, there is another type resembling Xixin: extremely thin and straight, yellowish-white in color, which is actually Guidu You (Dichroae Radix), not true Xixin.

The *Ben Cao Zhu* cites the *Erya*, stating that "Da Ku" refers to Gancao (Glycyrrhizae Radix et Rhizoma). It grows spreading, with leaves resembling lotus leaves and green-red stems; this is actually Huang Yao (Rehmanniae Radix Preparata or similar bitter roots, contextually distinct from licorice). Its taste is extremely bitter, hence called "Da Ku," not Gancao. Gancao's branches and leaves resemble those of Huai Shu (Sophorae Tonkinensis); it stands five or six chi high. However, the leaf tips are slightly pointed and rough/abrasive, appearing to have white hairs. The fruit forms pods, resembling the pods of Acacia confusa. Four or five pods grow from a single base; when ripe, the pods split. The seeds are like small mung beans, extremely hard, and cannot be broken even by teeth biting.

Huma (Sesami Fructus, Sesame seed) is simply today's oil sesame, with no other interpretation. I have already discussed it in the *Lingyuan Fang*. Its capsules have either six or eight ridges. In China, it is called Ma (Hemp/Sesame). What is now called Dama (Cannabis Sativa) is this type. Those with fruit are called Quma (female hemp/seeds), while those without fruit are called Pinma or Muma (male hemp), introduced by Zhang Qian from Dayuan. It is also called...