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Litchi Seed (Litchi Zi)

Sweet in taste, neutral in nature, non-toxic. It can relieve thirst and improve complexion. It grows in Lingnan and Bazhong regions. The tree is one to two zhang high, with green leaves that provide shade and do not shed in winter. Its shape resembles pine nuts; the shell is vermilion red like crimson silk patterns, the flesh is cyan-white like crystal, and it tastes as sweet as honey. It ripens in the fourth and fifth lunar months; when birds eat it, they all become fat. (Modern addition)

The *Tu Jing* states: Litchi seed grows in Lingnan and Bazhong. Currently, it is found in Quanzhou, Fuzhou, Zhangzhou, Jiazhou, Shuzhou, Yuzhou, Fuzhou, Xinghua Jun, as well as Guangzhou and other prefectures in Liangguang. Among them, the varieties from Fujian (Minzhong) are the best, those from Sichuan (Shuchuan) are second, and those from Lingnan are inferior. The *Funan Ji* says: This tree is named "Litchi" because when bearing fruit, the branches are weak but the calyx is firm, making it impossible to pick by hand; one must use a knife or axe to cut the branch, hence the name. The tree is two to three zhang high, with a trunk diameter ranging from one chi to arm-span thick, resembling cinnamon trees or Ilex chinensis. The foliage is dense, flourishing year-round without shedding. The wood is extremely hard and tough; craftsmen take its roots to make Ruanxian troughs and chessboards. Large trees yield up to one hundred hu of fruit. The flowers are cyan-white, resembling the tassels on a crown. The fruit resembles newly formed pine cones. The shell has a pattern like brocade, initially green turning red; the flesh is pale white like jade fat, sweet and juicy. During peak ripeness in the fifth and sixth lunar months, locals hold banquets under the trees to enjoy it; guests and hosts eat to their heart's content, and even excessive consumption does not harm the body. A slight excess can be relieved by drinking a cup of honey water. Litchi was first introduced to the Central Plains during the Han Dynasty, originally only from Lingnan, later from Sichuan. The *Shu Du Fu* mentions "Longmu on the side, Litchi growing nearby," referring to this. Sichuan litchi was particularly prominent in the Tang Dynasty. Bai Juyi discussed it in detail. Currently, the produce from the four prefectures of Fujian is exceptionally unique, with over thirty varieties, thick flesh, sweet fragrance, and translucent white color, incomparable to those from Guangdong or Sichuan. Futang annually tributes sun-dried white litchi and honey-preserved litchi flesh, both being precious fruits for the imperial court. Sun-drying requires excellent fruit; market goods often use mixed-color litchi preserved with salt and plum, resulting in dark red skin and slightly sour taste, losing the true flavor. Any preserved litchi can last a year; good quality ones sent to the capital, Guanxia, and beyond retain their flavor. The abundance of fruit distribution cannot surpass this. There is also "burnt-core litchi," which tastes sweeter. Some say these grow on the shady side of the tree and are imperfectly formed, making them especially suitable for sun-drying. Green and waxy-colored varieties are also rare local specialties. As for Sichuan-Lingnan litchi, it is initially slightly sour with thin flesh unsuitable for drying. Both flowers and roots can be used medicinally. Cui Yuanliang's *Haishang Fang* treats throat bi (sore throat/swelling) using litchi flower and root (12 fen each), boiled in 3 sheng of water, strained, held in the mouth, and swallowed slowly until cured.

Chen Cangqi states: Sour taste, seeds like eggs. The *Guangzhou Ji* says: Premium litchi seeds are egg-sized, with vermilion shells and white flesh, and cores resembling clove aroma. The *Guang Zhi* says: Litchi Dongqing, fruit like chicken eggs, core yellow-black like ripe lotus seeds, flesh white like fat, sweet and juicy, extremely delicious, beneficial to humans. Sea Medicine states: According to the *Guangzhou Ji*, it grows in Lingnan and Persia. The tree resembles Aquilaria agallocha. Sweet and sour in taste. Mainly treats irritability and thirst, heavy head, and deters heart parasites. When people harvest, birds like crows and bats are often injured. Therefore, harvesters gather in groups at noon. Litchi seeds change color in one day, flavor in two days, and both color and flavor in three days. Ancient poetry says: Color and flavor do not last more than three days. Yuan Anyu's litchi poem says: Fragrance changes in three days. People in Luzhou and Yuzhou who eat too much may develop heat sores. Dietary Therapy states: Slightly warm in nature. Consuming it enhances spirit and intelligence, strengthens qi and complexion, but excessive intake causes heat.

*Yanyi* states: Litchi is currently not used in medicinal preparations, except recorded in Cui Yuanliang's formula. Among fruits, it is a top-grade item; excessive consumption can cause deficiency. This fruit prefers double-bearing, which is particularly lovely. In our dynasty, Cai Junmo wrote the *Litchi Pu*, detailing its characteristics. Tang poet Du Mu wrote: "A rider kicks up red dust, the concubine smiles; no one knows it is litchi arriving." This refers to Sichuan litchi, which could be transported fresh to Chang'an. Burning the core in fire until carbonized, grinding into powder, and taking with new wine treats heart pain and small intestine qi stagnation.