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Peng (Pronounced 'Gui')

Taste: Sour, salty. Nature: Neutral. Toxicity: Non-toxic. It primarily stabilizes the five Zang organs, benefits essence and Qi, promotes growth and firmness of the Yin region, strengthens willpower, doubles physical strength, and aids fertility. Additionally, it treats sudden wind-stroke accompanied by body heat and severe fright. Long-term consumption makes the body light and delays aging. Also known as Fupen (Rubus chingii fruit), Linglei, and Yinyang. Grows in the flat marshes of Mount Jing and Yuanju County.

Tao Hongjing stated: "Li Yun" refers to the berry eaten by people (pronounced 'Mao'). Current annotations identify this as the stem and leaves of Fupen. Tao stated that Penglei is the name of the root, which was consumed by Changrong to alter her complexion. This is likely because the root and the herbaceous part are similar. "Li Yun" is indeed the berry. According to the *Qieyun*, the berry is the herb of Fupen. Furthermore, "Lei" refers to a vine. Currently, based on verification: the name Penglei clearly indicates it is a vine species. The annotation in *Tang Bencao* states: "Penglei" and "Fupen" are different names for the same substance; originally referring to the fruit, not the root. This is also an error. This is akin to Shuqi and Changshan being listed in separate entries, or Xiongqiong and Miwu being used separately. It is currently included in the Fruit section, presumably because its fruit is the Fupenzi (Rubus chingii). Ministers Yuxi et al., carefully following Chen Shiliang's remarks: Various pharmacopoeias state this is the root of Fupenzi. However, observing those who collect it, according to descriptions in the herbal category, there exists Penglei, resembling the mulberry-like fruit, red in color. Its leaves resemble wild roses, with thorns, and taste sour and sweet when eaten. It is feared that various authors do not recognize it and mistakenly call it Fupen.

The *Tu Jing* states: Penglei is the stem and leaves of Fupen. It grows in the flat marshes of Mount Jing and Yuanju. Fupenzi, old records did not specify its origin province, but now it is found everywhere, especially abundant in Qin and Wu regions. The plant is short, not exceeding one chi in height, with thorns on stems and leaves. Flowers are white; fruits are reddish-yellow, about half the size of a bullet, supported by a stem at the base like a persimmon calyx. Children often eat its fruit. Harvest stems in May; leaves can be harvested anytime. People in Jiangnan call it Mei (berry), but local growth is slightly later, sprouting in March, flowering in August-September, and fruiting in October. The efficacy is the same; ancient prescriptions use it frequently. One can also press its fruit to extract juice, make a paste to apply to hair to prevent whitening. Rubbing leaves to squeeze out juice and dripping it into the eyes removes conjunctival hyperemia; if thread-like worms emerge, it is effective. Changrong consumed it to change her complexion. The method: Harvest when sweet fruits mature in April-May, dry them in the sun, pound and sieve, take three qianbi with water. It stabilizes the five Zang organs, benefits essence, strengthens willpower, doubles strength, makes the body light and delays aging, becoming better over time. Cui Yuanliang's *Haishang Fang* records these three names: one is Xiguocao (Western Country Grass), one is Bigajia, and one is Fupenzi. It treats dim vision, inability to see objects, continuous cold tearing, Qingmang (blindness), Tianxing mu'an (epidemic visual impairment), etc. Take Xiguocao, dry it, pound until extremely fine, wrap thinly in cotton, soak in male breast milk for the duration it takes a person to walk eight or nine li, then instill into the eyes, lying supine. Within three to four days, vision becomes clear like that of a youth. Avoid alcohol, oil, and wheat products.

Chen Cangqi stated: It turns white hair black and prevents aging. Buddhist scriptures mention lighting lamps with Sumina flowers, which precisely refers to this flower. Press to extract juice, combine into a paste, apply to hair to prevent whitening. Eating its fruit improves complexion. Rub leaves to squeeze out juice and drip into eyes. Among these three types, the one ripening in April, sweet and delicious like Fupenzi, is the best; others are unsuitable for medicine. Now, people use it to improve complexion.

*Yanyi* states: Penglei is not Fupen; it is a distinct species, where even when withered, the branches and stems remain intact. It is rarely used nowadays. This is what Jia Shan mentioned in his memorial, referring to this plant.