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Qixingcao (Seven-Star Herb)
Grows on rocks in the valleys of Jiangzhou. It has a slightly sour taste, leaves resembling willow leaves but longer, spreading as vines with a length of two to three chi. The leaves are tough and hard, with yellow spots on the back resembling seven stars. It can be harvested at any time and is used in medicines for blackening hair.

Shinanteng (Stone South Vine)
Grows in Tiantai Mountain. Its stems creep over trees and remain evergreen throughout the four seasons. Local people harvest its leaves for medicinal use to treat lower back pain.

Shihecao (Stone Union Herb)
Grows in Shizhou. Its stems twine around trees like vines, bearing leaves but no flowers throughout the year. The leaves have a sweet taste and are cool in nature, non-toxic. It can be harvested at any time. After baking dry, it is pounded and sifted into powder. Mixed with warm water and applied externally, it treats all kinds of malignant sores and swelling, and helps close wound openings.

Majiejiao (Horse-Connecting Foot)
Grows in Shizhou. The plant size varies; it bears leaves but no flowers throughout the year. The bark has a sweet taste and is warm in nature, non-toxic. It can be harvested at any time. Local people combine this herb with Xujincao (Reconnecting Sinew Herb) and Jinlengteng (Golden Edge Vine). These three herbs are washed, the coarse bark removed, baked dry, mixed in equal parts, pounded, and sifted into powder. Taken with warm wine, one qianbi dose, it treats root causes of injuries (or bone/tendon issues).

Jiexincao (Mustard Heart Herb)
Grows in Zizhou. When young, it resembles Lamocao, with white creeping stems and yellow roots. The shoots and leaves are harvested in April. Local people pound them into powder, which is very effective in treating sores and scabies.

Tangqiuzi (Crabapple Fruit)
Grows in Chuzhou. It blooms with white flowers in March and fruits shortly after. It has a sour and astringent taste and can be harvested at any time. Local people use it to treat dysentery and lower back pain, both effectively. It exists in other places but is not used medicinally there.

Culinzi (Vinegar Forest Tree)
Originates from the wild forests and bamboo thickets of Qiongzhou. The tree is over one zhang high with lush branches. It blooms with white, four-petaled flowers in March. Fruits appear in September and October, hanging in clusters of dozens, turning from green to red when ripe. They resemble cherries but have shorter pedicels. The taste is sour, nature is warm, and it is non-toxic. It is particularly effective in treating heartache caused by roundworm biting, hemorrhoids with bleeding, and chronic dysentery that does not heal. It especially treats pediatric malnutrition (Gan syndrome), heartache from roundworms, abdominal distension and fullness, sallow emaciation, and expulsion of tapeworm segments (inch-long white worms). Pounded alone into powder and taken with wine (one qianbi dose), it is very effective. Additionally, locals often preserve it with salt and vinegar to eat as fruit; it generates body fluids, resolves alcohol intoxication, and quenches thirst. It should not be eaten in excess, as it may cause roughness and cracking of the mouth and tongue. Harvest when ripe, dry in shade, and use together with the seeds. The leaves are sour. Ethnic minorities (Yilao people) harvest them, mix them with salt and raw fish slices (Kuai) to eat, which is superior to using vinegar.