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[Hucong (Allium fistulosum var. caespitosum)]
Taste is pungent, nature is warm. It warms the middle jiao (Middle Burner), aids digestion of grains, directs qi downward, and kills parasites. Long-term consumption damages the spirit and constitution, causes forgetfulness, impairs vision, and especially aggravates chronic diseases. Those suffering from bromhidrosis (fox odor) should not consume it, as it will worsen the condition. Its appearance resembles garlic but is smaller, round in shape with red skin, slightly elongated and pointed at the tip. It grows in the valleys of Shu Commandery. Harvested in May and June. (Appendix)
The *Illustrated Classic of Materia Medica* (*Tujing*) provides detailed illustrations and text under the entry for "Scallion Fruit" (*Cong Shi*).
Lei Gong stated: When used, harvest and break along the veins. Mix with green plum fruits and steam for one *fu* period (approx. 8 hours). Remove the plums, grind into a paste in a mortar, spread on new tile ware, dry in the sun, and use.
*Dietary Therapy* states: Hucong is neutral. It primarily aids digestion and promotes appetite. Long-term consumption leads to forgetfulness. The root can trigger chronic diseases. Furthermore, consuming Hucong can lead to emaciation. Take one sheng of seeds, wash, boil until cracked, extract the juice, and let it cool. Take half a sheng per dose, once daily and once at night. Those with dental issues should not consume it, or the condition will become extremely severe. Note: It tonifies the deficient qi of the five zang organs but may also damage and sever the qi of the blood vessels. Excessive consumption harms the spirit; this is a pungent/heating substance. Sun Simiao advised against eating Hucong in April, as it causes asthma and fright.

[Chun (Nelumbonaceae/Nymphaeaceae aquatic vegetable, often Nelumbo nucifera seedlings or Trapa species depending on context, here likely referring to water shield or similar aquatic veg)]
Taste is sweet, nature is cold, non-toxic. It primarily treats polydipsia (wasting-thirst syndrome) and heat-bi syndrome.
Tao Hongjing stated: Nature is cold, some say very cold. It has tonifying effects and directs qi downward. Made into soup with snakehead fish (*Li Yu*), it also expels water retention. However, its nature is slippery; those practicing dietary regimens for longevity should not consume it in large amounts.
*Tang Bencao Zhu* noted: Chun, when consumed long-term, is highly beneficial to humans. Cooked in soup with crucian carp (*Fu Yu*), it effectively treats weak stomach qi and inability to eat. It is also suitable for the elderly and should be classified in the Upper Grade. From March to August, it is generally called *Si Chun* (Silk Chun), sweet in taste, soft in texture; after Frost Descent until December, it is called *Gui Chun*, bitter in taste, astringent in texture. Used in soup, it surpasses mixed vegetables. Currently, referencing Chen Cangqi's *Bencao*: This item, if eaten by those with febrile diseases at onset, often leads to death because its slippery nature hinders spleen transformation and transportation, causing qi stagnation, joint stiffness, and somnolence with regular consumption. To classify it as Upper Grade treating foot-qi disease (podagra/jam-jam) is a profound error, as foot-qi discussions advise against its consumption. I reside near lakes where Chun and lotus roots grow. During a major epidemic year, amidst famine, people ate Chun; even those recovering from the epidemic died. In autumn droughts, many suffered bloody dysentery; when lake waters dried up, people dug up lotus roots, and the entire region remained healthy. Thus, the efficacy of Chun and lotus root is evident. Ministers Yu Xi et al. note according to *Shu Ben Tujing*: Grows in water, leaves resemble duckweed (*Fu Kui*), floating on the surface. Stems are edible, flowers yellow-white, fruits purple. From March to August, stems are thin like hairpins, yellow-red, length varying with water depth, named *Si Chun*; September and October they become thicker and harder; November buds are in the mud, yielding only watery juice when squeezed. Meng Shen stated: Chun cooked with crucian carp directs qi downward and stops vomiting. Excessive consumption triggers hemorrhoids. Although cold in nature, it is tonifying. If eaten hot, it obstructs qi descent. It severely damages the stomach and teeth; do not eat excessively as it ruins complexion. Do not eat with vinegar, as it causes bone flaccidity. Small amounts tonify deficient qi of the small and large intestines; long-term consumption damages hair. Chen Cangqi stated: Although an aquatic plant, Chun is hot and obstructive. Also mentioned: Stone Chun (Shichun) taste sweet, nature neutral, non-toxic. Promotes urination and benefits the lower burner. Grows on rocks in the South Sea. *Nan Yue Zhi* states: Resembles laver (*Zi Cai*), green in color. *Lin Hai Yi Wu Zi* states: *Si Chun* treats heat jaundice, thickens the stomach and intestines, calms the lower burner, tonifies deficient qi of the small and large intestines, expels water, and resolves toxicity of hundred herbs and gu poison.
The *Book of Jin* records that Zhang Han, whenever the autumn wind blew, missed the soup of perch with Chun to facilitate directing qi downward.