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Pungent in flavor, warm in nature, non-toxic. It primarily treats upward rebellious qi with cough and wheezing (Shangqi ke ni), stagnant qi (Jieqi), throat obstruction (Houbi), dyspnea (Tuxi), heart pain, wind-pain in the hypochondrium (Xiefeng xietong), warms the sinews and unblocks the meridians (Wenjin tongmai), stops irritability and sweating (Zhi fan chuhan), benefits the joints, and tonifies the middle jiao and supplements qi (Bu zhong yiqi). Long-term use can enhance spiritual clarity, lighten the body, and retard aging. It grows in the valleys of Nanhai.

Tao Hongjing stated: The Nanhai Commandery is present-day Guangzhou. Currently, the Muguizi (Cortex Cinnamomi) used in common practice resembles cinnamon but is flatter and broader, particularly thin, with yellowish bark and very little aromatic flesh. Its odor is like Magnolia officinalis (Mulan), and its taste is similar to cinnamon. It is unknown whether this is a different tree or merely an old branch of the cinnamon tree; this has not been thoroughly investigated. The annotation of the *Tang Bencao* states: The *Erya* says: "Qin (pronounced qǐn), Mugui." Ancient prescriptions also used Mugui. Some say Muguizi is the current Mugui, as well as that simply named Guizhi (Cinnamon Twig). The flowers and fruits of this cinnamon are the same as those of Jun Gui (Junxi Cortex), except its leaves are twice as long. The bark of both large and small branches is called Muguizi. However, the bark of large branches has a coarse, spongy texture like wood, with little flesh and weak flavor, inferior to the small branch bark which is more fleshy and semi-curved. The center is necessarily wrinkled, with a pungent and sweet taste. It is also known as Rougui (Cinnamon Bark), Guizhi (Cinnamon Twig), and Guixin (Cinnamon Heart). It originates from Rongzhou, Guizhou, and Jiaozhou, and is of excellent quality. Minister Yuxi et al., according to the *Shu Ben Tu Jing*, state: The leaves are one to two times narrower and longer than those of Jun Gui. The bark of tender branches is semi-curved, often with purplish flesh and central wrinkles, with a soft texture, called Guizhi (Cinnamon Twig), also known as Rougui (Cinnamon Bark). After scraping off the outer epidermis, it is called Guixin (Cinnamon Heart). This variety is considered superior in medicine. The thick-barked variety is called Mugui. The bark is harvested in the second and eighth lunar months and dried in the sun. The commentary on the *Erya* states: "Qin," also known as Mugui. Guo Pu said: People in the south currently call the thick-barked cinnamon Mugui. Cinnamon leaves resemble loquat leaves but are larger, bear white flowers, and fruit rarely. They grow in clusters on rocky ridges. The branches and leaves remain evergreen throughout winter and summer, without intermixed trees. The detailed description in the *Bencao Tujing* is under the entry for Guizhi (Cinnamon Twig).

An empirical post-treatment formula for adults and children suffering from abdominal distension and rapid breathing due to excessive consumption of mixed fruits: Take Rougui (Cinnamon Bark), grind into powder, and form pills using rice paste, sized like mung beans. Children take five pills with cooked water; adults take ten pills. If the condition does not resolve, administer again.