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Sweet in taste, neutral in nature, non-toxic. Primarily benefits qi and lightens the body, preventing hair from turning white. Harvested in May.

Tao Hongjing stated: "Penglei" (Rubus chingii root) is the name of the root; alchemists do not use it. It was what Changrong consumed to rejuvenate her complexion. "Fupenzi" (Rubus chingii fruit) is the name of the fruit. Li Yun described it as a "meizi" (berry), resembling an inverted basin. Its taste is derived from its juice, and its seeds are minute. The Fupenzi used in medicine differs slightly from this description. It remains unclear which identification is correct. The annotation of *Tang Bencao* states: "Fupenzi" and "Penglei" are alternative names for the same substance, originally referring to the fruit, not the root. Li Yun's description of it as a berry is close to the truth. Its root is not used in medicine. However, due to different growing environments, fruits from fertile land are large and sweet, while those from barren land are small and sour. This indicates that the fruit varies in sweetness or sourness, whereas the root lacks a sour taste. Tao Hongjing believed the root was sour and the fruit sweet, erroneously listing the root under the fruit category and duplicating the entry for the fruit, which was highly negligent. Current annotations clarify that Penglei refers to the shoot of Fupenzi, and Fupenzi refers to the fruit of Penglei. Both Tao's and Tang's annotations are incorrect. Currently, Fupenzi is used to tonify deficiency, repair severe damage, strengthen yin and yang, nourish and luster the skin, harmonize zang-fu organs, warm the middle jiao and boost strength, treat consumptive disorders with wind-deficiency, tonify the liver, and improve vision. Ministers Yu Xi et al., according to the annotation of *Shu Bencao*, state: Li Yun said it is the fruit of Penglei. Tao noted that the juice of Penglei tastes slightly different from Fupenzi and expressed uncertainty, showing great caution. Su Gong claimed Fupenzi and Penglei are the same substance but argued that listing this entry separately was redundant, which is also incorrect. Current evidence suggests Penglei is synonymous with Mei. According to *Qieyun*, "Mei" is pronounced "Mao," and its fruit is Fupenzi. Furthermore, "Lei" refers to a vine. Here, mentioning Fupenzi does not mention its vine; previously mentioning Penglei did not mention its fruit. This is similar to how Xiongqiong (Ligusticum wallichii rhizome) and Miwu (Ligusticum wallichii leaf) are listed in separate entries, and Fuzi (Aconitum carmichaelii lateral root) and Wutou (Aconitum carmichaelii main root) have distinct uses. *Yaoxing Lun* states: Fupenzi is a minister herb, slightly warm, sweet and pungent in taste. It primarily treats depletion of kidney essence in men and enables conception in women who consume it. It treats impotence and promotes firmness and growth. Meng Shen stated: Fupenzi is sour in taste; those harvested in May from wheat fields are superior. After harvesting, dry them in strong sunlight to prevent rotting. In Jiangdong, there is a plant called Xuanguanzi (Rubus corchorifolius). Although size and shape differ, their aroma, flavor, and efficacy are the same. Northern regions lack Xuanguanzi, while southern regions lack Fupenzi; this is merely due to differences in growing seasons across regions, not because they are two different species. Chen Cangqi stated: Extract the juice and make it into a paste; applying it to hair prevents graying. Consuming its fruit improves complexion. Rub the leaves to extract juice and drip it into the eyes to remove redness; worms like silk threads may emerge. Chen Shiliang stated: Penglei is larger, resembling canmei (mulberry-like berries), while Fupenzi is smaller; their shoots are distinct. Ri Huazi stated: Meizi calms the five zang organs, enhances complexion, nourishes essence and qi, promotes hair growth, strengthens willpower, and treats wind-stroke with body heat and palpitations. There is also a tree raspberry, which is Fupenzi. Detailed descriptions are provided under the Penglei entry in *Tujing*.

Lei Gong stated: When preparing, wash away yellow leaves, peel, and stems using flowing water from the east. Steam overnight with wine, then wash twice more with flowing water from the east, and dry thoroughly before use for best results.

*Yanyi* stated: Fupenzi is elongated, turning red and ripe in the fourth and fifth lunar months. It is abundant in Qinzhou, and also found in Yongxing and Huazhou. Locals harvest and sell it when ready. Its taste is sour and sweet, and externally resembles lychee. It is about the size of a cherry, soft and red, appealing to the eye. If left unharvested, maggots develop on the branches. It benefits the kidneys and reduces urination frequency. Hence the name "Fupenzi" (covering the urinal), as users must cover their urinals after taking it. Excessive consumption generates heat. Harvest when 50-60% ripe. Dry in strong sunlight but cover with thin cotton cloth. Nowadays, people extract juice to make jams or syrups, often adding honey, or boil into a thin decoction to take orally, treating lung deficiency-cold. If harvested with moisture, it cannot be processed into jams.