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Li (Castanea mollissima)
Taste: Salty. Nature: Warm. Toxicity: Non-toxic. Main actions: Tonify Qi, thicken the stomach and intestines, tonify Kidney Qi, and enable endurance of hunger. Grows on the shady side of mountains; harvested in the ninth lunar month.

Tao Hongjing states: Currently, Kuaiji produces the most abundant harvest. The chestnuts from Zhuji are large but have thick, unappealing skins. Those from Shan and Shifeng have thin skins and are sweet. It is said that someone suffering from weakness of the legs ate several sheng of chestnuts under a chestnut tree and was then able to walk, which illustrates the principle of tonifying the Kidneys. However, they should be eaten raw. If used as medicine, it is appropriate to steam them and then dry them in the sun. The *Tang Bencao* commentary notes: Chestnut powder is superior to water caltrop (*Trapa natans*) and Chinese water chestnut (*Eleocharis dulcis*). Chewing raw chestnuts and applying them to sores treats broken or shattered tendons and bones, pain, swelling, and blood stasis, with efficacy. The skin of the chestnut is called "Fu"; when pounded into a powder and mixed with honey for topical application to muscles, it causes rapid contraction. The spiny husk treats Huodan (erysipelas-like acute skin infection) and toxic swellings. Feeding the nuts to infants prevents tooth eruption. Boiling the white bark of the tree yields a juice that treats Xidu (water toxicity from mountain streams). Chen Yuxi et al., according to the *Shu Ben Tu Jing*, record: The tree is two to three zhang high; leaves resemble those of the oak (*Quercus* spp.); flowers are greenish-yellow, resembling walnut flowers. Fruits are fist-sized when large, or size of peach/plum when small. There are also Banli (Chestnut) and Jiali, both trees growing very tall. There is also Maoli, which resembles Banli but is smaller. Although the tree is small, its leaves are indistinguishable from other chestnuts, differing only in that it sprouts in spring, flowers in summer, fruits in autumn, and withers in winter. It is found everywhere today. Meng Shen states: Raw chestnuts treat waist and leg conditions. Steamed or roasted chestnuts cause Qi stagnation; those suffering from Fengshui Qi (edema-type diseases) should not eat them. Additionally, the tree bark treats Danchuang Du (toxic sores). Commentary: They should be dried in the midday sun; consumption then promotes descending Qi and tonification. Otherwise, the "wood Qi" remains, failing to provide tonification. Among these, Wu chestnuts are large but tasteless, inferior to Northern chestnuts. The thin inner skin, ground and mixed with honey, applied to the face, reduces wrinkles. Additionally, boiling the shell provides a drink that treats regurgitation (fanwei) and Xiao Ke (wasting-thirst syndrome). Current practice involves roasting raw chestnuts in hot ashes until moisture appears; this is beneficial. One must avoid heating them thoroughly, as heat causes Qi stagnation. Eating them raw induces Qi stagnation. Thus, fire-roasting eliminates the wood Qi. Chen Shiliang states: There are several varieties of chestnut, sharing similar properties, often clustering in groups of three. The core within is called Li Xi, which regulates wind-pain in tendons and bones. Ri Hua Zi states: Li Xi, eaten raw, breaks up cold accumulation (Lengpi); eat seven daily raw. Also, chewing Li Xi raw can extract arrowheads and splinters, and can be applied to Luoli (scrofula), painful swellings, and toxins. Bark decoction treats Shali and Xidu. Shell decoction treats bloody stool.

The *Tu Jing* states: Chestnut, old texts do not specify the province of origin, only stating it grows on the shady side of mountains; now it is found everywhere, but those from Yanzhou and Xuanzhou are the best. The tree closely resembles the oak; flowers are greenish-yellow, like walnut flowers. The fruit has a burr, clustered like a fist, containing three to five kernels protruding. There are many varieties of chestnut. The *Classic of Poetry* says: "Planting Shen Li." Lu Ji's commentary states: Chestnut is found in all five directions; Zhou, Qin, Wu, and Yang regions are particularly rich. In Wu and Yue, cities inside and out are surrounded by chestnut trees. Only those from Puyang and Fan Yang are sweet and long-lasting; others cannot compare. On islands of Wa and Korea, chestnuts are egg-sized, short, and taste poor. Guiyang has Shen chestnuts growing in clusters; fruits are as large as apricot kernels, with skin and kernel color/shape identical to chestnuts, just smaller. There is also Aoli, identical to chestnut, with round, fine kernels; some say it is Shen. This variety exists only in the Jianghu region. There are also Maoli and Jiali, with even smaller fruits, trees indistinguishable from chestnuts, differing only in the cycle of spring sprouting, summer flowering, autumn fruiting, and winter withering. The single kernel at the center of the burr is called Li Xi, especially effective for treating blood disorders. It is currently used in Hengshan for making Huoxue Dan (Blood-Invigorating Pill). Among fruits, chestnut is most beneficial. For waist and leg issues, eat raw, slightly dried to remove wood Qi. Only those with Fengshui Qi should avoid eating it, due to its salty taste. Drinking shell decoction stops regurgitation and wasting-thirst. Tree bark treats sore toxins, widely used by physicians.

*Waitai Miyao*: Treat pediatric gan sores by chewing chestnuts and applying as a poultice. *Zhouhou Fang*: Dan refers to malignant sores of varying colors. Treatment: Wash the affected area with boiled water from prickly chestnut skins. Another prescription: Treat wounds from bear or tiger claws by chewing chestnuts and applying as a poultice. *Jingyan Houfang*: Treat Kidney deficiency causing weak waist and legs. Store raw chestnuts in bags, hang to dry. Eat over ten each morning at dawn, followed by pork kidney congee. Sun Simiao states: Chestnut is salty; suitable for Kidney diseases. *Shengjin Fang*: Treat sores caused by horse sweat entering the flesh/blood by chewing chestnut meat and applying as a poultice.

*Yanyi* states: To dry chestnuts, sun-drying is best; to keep them fresh, moist storage is best. Stored in sand until late spring/early summer, they remain as fresh as newly picked. Children should not eat too many; raw ones are hard to digest, cooked ones cause Qi stagnation, food retention, and worm generation, often causing illness in children, though people are unaware. The claim that it tonifies Kidney Qi is because it is salty and tends to stagnate Qi. In Hubei Road, there is a variety called Xuanli, round at the top and pointed at the bottom. The *Tu Jing*'s citation of "Shen Li" from the *Classic of Poetry* refers to its shape resemblance.