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Sweet in taste, warm in nature, non-toxic. Primarily supplements deficiency and benefits qi, moistens the five zang organs, eliminates phlegm-cough, and dispels cold qi. Long-term consumption makes one robust and healthy, improves complexion, and achieves a state of immortality without hunger. The shape resembles large jujube, one to two cun long, pure purple in color, with fine striations and small seeds. Sweet in taste and heavy. During the Northern Qi dynasty, an immortal named Zhongsi obtained this jujube, hence the name. In the Daye era of the Sui dynasty, Xindu Commandate presented several specimens. There is also a thousand-year jujube produced in Persia, which is slightly warming and tonifying, but not of this category. (Currently appended here)

Minister Yuxi et al. respectfully cite the *Erya*: Jujube, hu jujube; bian, yao jujube; [missing character], white jujube; [missing character], sour jujube; Yangche, Qi jujube; Zun, sheep jujube; Xi, large jujube; Zhu, fill jujube; Juexie, bitter jujube; Xi, seedless jujube; Huanwei, ripe jujube. Explanation: Hu jujube gets its name because its shape resembles a pot. Guo Pu says: Currently, in Jiangdong, jujubes that are large and pointed at the top are called hu. Hu is like a calabash. Bian is large at the ends and thin at the waist, named bianyao jujube. Guo Pu says: Thin fruit with a narrow waist, now called lulu jujube. White-ripe jujubes are named [missing character]. Small fruits with sour taste are named [missing character] jujube. Zun is another name for sheep jujube. Guo Pu says: Small, round, purple-black fruit, currently commonly called yangshi jujube. Xi is the name for the largest jujube. Guo Pu says: Currently, large jujubes produced in Yishi County, Hedong, are as big as chicken eggs. Juexie refers to bitter jujube. Xi refers to seedless jujube. Huanwei refers to short-lasting flavor. Che and Zhu are unclear. Chen Shiliang says: Bitter jujube is greatly cold and non-toxic. It is the bitter variety among jujubes. People rarely eat it; it primarily treats heat from cold damage latent in the zang-fu organs, mania, restlessness, fullness, and constipation of both bowels and bladder. Taking the flesh, boiling and grinding it into honey pills is effective. It is found everywhere today.

Grape
Sweet in taste, neutral in nature, non-toxic. Primarily treats wind-damp bi obstruction in sinews and bones, benefits qi, increases strength, strengthens willpower, makes one robust and healthy, withstands hunger, and endures wind and cold. Long-term consumption lightens the body, prevents aging, and prolongs life. Can be made into wine. Promotes water metabolism and promotes urination. Grows in the valleys of Wuyuan and Dunhuang, Longxi.

Tao Hongjing says: Envoys from the Wei kingdom brought many [grapes], resembling Schisandra chinensis (Wuweizi) but sweeter and more delicious, suitable for making wine. It is said that using their vine juice makes particularly good wine. Northerners are often robust and cold-resistant, likely due to consuming this? It is not planted in Huainan, just as citrus changes into trifoliate orange when moved north of the Huai River. People say this is the local [plant] (yu geng qie) (yu liu qie), perhaps similar to the trifoliate orange type. *Tang Ben Zhu* says: [Plant] resembles grape, but [Plant] is a thousand-year [item]. The method for making grape wine involves collecting the juice of the berries and fermenting it naturally. [Plant] and wild grapes can both be used for wine. Tao says: Making wine from vine juice is incorrect. Minister Yuxi et al. respectfully cite *Shu Ben Tu Jing*: Vining growth, leaves resemble [Plant] but larger. Berries come in purple and white colors, some resembling horse milk, others round, all named by shape. Some are seedless. Ripens in July and August. Berries are used for wine and syrup, with specific methods. Respectfully note: This is wild grape, also suitable for wine. Meng Shen says: Grapes, regardless of soil, if harvested for winemaking, yield excellent results. Some say berries should not be eaten in excess, causing sudden irritability and blurred vision. Decoction of thick root juice, sipped slowly, stops vomiting and nausea after cholera-like illness. For pregnant women, if fetal qi rushes upward to the heart, drinking this juice allows it to descend, stabilizing the fetus. *Yao Xing Lun* says: Grape, sovereign herb, sweet and sour taste. Removes damp-qi in intestines, harmonizes middle jiao, treats strangury, unblocks urination. Duan Chengshi's *Youyang Zazu* says: Grapes have yellow, white, and black varieties; when ripe, berries cover the sides.

*TU Jing* says: Grapes grow in Wuyuan, Dunhuang, Longxi; now found in Hedong and prefectures near the capital. Vines grow very long; lush ones cover valleys. Flowers are extremely fine, yellowish-white. Fruits are purple or white, round or pointed. Some are seedless. Ripen in July and August. Juice is extracted for wine. Respectfully citing *Records of the Grand Historian*: Dayuan made wine from grapes; wealthy people stored over ten thousand dan, lasting over ten years without spoiling. Zhang Qian brought seeds back from the Western Regions, planting them, so China acquired them. They are arguably the most precious northern fruit. Emperor Wen of Wei ordered ministers to discuss grapes: "For hangovers, eating while covered in dew, sweet but not cloying, sour but not vinegar-like, cool but not chilling, long-lasting flavor and abundant juice, relieving vexation and thirst—do other fruits compare?" Taiyuan still makes this wine; some sent to the capital retains grape fragrance. Roots and vines are hollow and connected. Gardeners wishing for high profits irrigate roots at dusk, so morning water soaks the berries. Hence, the vine is colloquially called Mutong (Akebia Vine), excellent for promoting water metabolism and benefiting the small intestine. Physicians currently harvest fresh berries to treat epidemic febrile diseases. For rashes that fail to erupt, crushed berry wine is very effective. A variety in Jiangdong has small, sour berries, called [something] zi.

*Yanyi* says: In previous dynasties, Western Xia offered lions and envoys brought grapes to prefectures, similar to domestic ones. Hardest to dry; if not dried, cannot be stored, remains sour and inedible. This is what Li Bai referred to as "Hu people annually offering grape wine." For rashes that do not erupt, eating them causes eruption. Excessive consumption blurs vision. Those from Persia are large, like chicken eggs.