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[Qianjin Teng] Mainly treats all kinds of blood toxins and qi stagnation disorders, cholera (Huoluan), Zhong'e (sudden illness caused by exposure to foul pathogenic factors), epidemic consumptive malaria and miasma, phlegm cough with difficulty in expectoration, carbuncles and swellings, snake and dog bites/poisoning, and drug toxicity induced by ingesting mineral substances. All these conditions are primarily treated by it. Those growing in the northern regions have roots as thick as a finger, black and glossy like lacquer; those growing in southern regions are yellowish-red, similar to Xixin (Asari Root). (Appendix) Chen Cangqi recorded several varieties, with ambiguous names between north and south, generally treating phlegm similarly, possibly all close to vine plants. It mainly treats various toxic vapors, among which cholera, Zhong'e, epidemic consumptive malaria and miasma, phlegm cough with difficulty, severe jaundice and toxins, drug toxicity, epilepsy, miscellaneous diseases, and rashes are all primarily treated. Those growing in the northern regions have roots as thick as fingers, color like lacquer; those growing in southern regions are yellowish-red, similar to Xixin (Asari Root). Between Shuzhou and Luzhou, there is a vine plant similar to Polygonum (Liao Cao), and also Wuhu Teng (Uhu Vine), which winds around trees, remains evergreen in winter, and is also called Qianjin Teng. Additionally, in the forests of Jiangxi, there is a herbaceous plant growing with leaves having tubercles at the head, resembling Crane's Knee (He Xi), with leaves like willow, also called Qianjin Teng. A plant resembling Lotus is named Guteng. It treats dysentery and pediatric abdominal distension. The name "Qianjin" implies preciousness. Could they all be the same? Now incorporated into the Wood category, also re-recorded in the Herb category.

[Sea Medicine] States: According to Guangzhou Ji: Grows in the wild mountains of Lingnan. Chen氏 calls it Shi Huangxiang. Bitter in taste, neutral in nature, non-toxic. Mainly treats...

[Nanzhu Branches and Leaves] Bitter in taste, neutral in nature, non-toxic. Stops diarrhea, eliminates drowsiness, strengthens sinews and bones, benefits qi and strength. Long-term consumption lightens the body and prolongs life, prevents hunger, turns white hair black, and removes signs of aging. Take stems and leaves, crush them, soak to extract juice, soak Japonica rice nine times, steam nine times, and sun-dry nine times until the grains become tight, small, and jet-black like pearls. Store in bags for travel. Consume one he per day, feel no hunger, benefit complexion, strengthen sinews and bones, and improve mobility. Juice used to cook rice is called Wu Fan (Black Rice), also known as Wu Cao or Niu Jin (Ovine Sinew). It is said that eating it makes one strong as an ox tendon. Red-colored ones are called Wenzhu. Grows in high mountains, remains evergreen through winter. (Appendix) Minister Yuxi et al. note according to Ri Hua Zi: Hei Fan Cao (Black Rice Grass) benefits the stomach and intestines. Crush juice, soak and steam, dry and take orally. Also named Nanzhu.

Tu Jing states: Nanzhu, Ben Jing does not record its origin, only stating it grows in high mountains. Currently found only in Jiangdong commanderies. Plant height three to five chi. Leaves resemble Kousou (Melia azedarach) but smaller, evergreen through winter. Bears red fruit clusters in winter. Often planted in courtyards, commonly called Nantian Zhu. Harvest branches and leaves at any time.

According to Tao Hongjing's Dengzhen Yinjue, recording Taiji Zhenren's Qingjing Gan Shi Fan method: (pronunciation xun). This character means "sun" (cooked food). Refers to mixing wine, honey, medicinal herbs, etc., steaming/cooking and drying them. Also written as "Ci". All internal and external texts retain this character fully, solely applied to the name of the current rice dish. Its species is woody but resembles herbaceous plants, hence named Nanzhu Caomu. Also named Hou Yao, Nanxu, Houcao, Weinamu, and Caomu Zhiwang. Grows on Songgao, Shaoshi, Baodu, Jitou Mountains, most abundant in Jiangzuo, Wu, and Yue regions. Locals call it Houshu or Ranshu, roughly resembling the true name. This tree is difficult to grow; for the first three to four years, it resembles Chinese cabbage or Gardenia, taking twenty to thirty years to become a large tree, thus described as woody yet herbaceous-like. It has eight names, each following local usage, with the formal name being Nanzhu. Its fruits resemble Cornus officinalis (Zhuyu), ripening in September, sour and sweet, edible. Leaves do not grow opposite each other, resemble tea leaves but rounder and denser, slightly sour taste, evergreen in winter and summer. Stems slightly purple, large ones reach four to five zhang, very fleshy and brittle, easily broken. Method for making rice: Use 1.5 hu of raw white Japonica rice, pound again, wash to obtain 1.2 hu. Five jin of leafy branches, three jin if dried, adding stem bark is better. Boil to extract juice, keep extremely clear and cold. Use to mix rice ("Sou"), scatter rice, and cook. "KT" is the character "Sou" (to knead/mix). Calculate the season: New leaves sprout in April, deep color until end of August; old leaves from September to March, light color. Adjust quantity accordingly, preferably less. Collect soft branches and bark, crush in stone mortar. If made in April/May, use about ten jin of pounded rice, soak in two dou of hot water to dye one hu, submerge 1.2 hu of rice with nine dou. Recently, simply soaking in water for one or two nights without boiling is sufficient, allowing shrimp to swim on top, then filter and cook after a week. Initially soaked rice turns green; after steaming, it becomes bluish-black. Single immersion yields poor color; discard and re-soak with fresh juice. Sprinkle/mix using this juice until the rice turns pure cyan-green. Reserve one dou of remaining juice for three rounds of sprinkling. Pre-dry on high racks. Steam and dry three times, kneading with green juice each time it dries. Daily dose two sheng, avoid blood foods. Fills stomach, nourishes marrow, eliminates three parasites.

Shangyuan Baojing states: Consuming the King of Herbs connects qi with spirit; repeatedly steamed and eaten, it is very fragrant and sweet. Sun Simiao's Qianjin Yueling Nanzhu Jian: Benefits beard/hair and complexion, also a warming tonic formula. Harvest leaves and flower buds on the third day of the third lunar month, place in dry container, fill bottle with urine of an uncircumcised boy, seal tightly, store in a quiet place for one year. Open and take. One or twice daily, taken with warm wine, one spoonful of decoction per cup of wine, highly effective.

Shenghui Fang: Treats all wind diseases; long-term consumption lightens the body, brightens eyes, darkens beard, and preserves youth. Use Nanzhu tree (branches/leaves in spring/summer, root bark in autumn/winter, finely sliced) five jin, water five dou, slow-boil to reduce to two dou, remove dregs, further slow-boil in clean pot to consistency of thin syrup, store in porcelain bottle. Take one spoonful with warm wine, three times daily. Another prescription: Treats children who accidentally swallowed copper or iron objects stuck in throat. Burn Nanzhu root, grind fine, mix with cooked water to take one...