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Taste is sweet, nature is greatly warm, non-toxic. It primarily treats severe cold in the heart and abdomen (Xin Fu), warms the middle Jiao (Middle Burner), aids digestion (Xiao Gu), strengthens Stomach Qi (Wei Qi), and stops diarrhea and dysentery. It grows in ponds and marshes in the Jiangnan region.

Tao Hongjing stated: This is what southerners use for making paper; medical practitioners only employ it for treating persistent lower bowel discharge (Duan Xia). The *Tang Bencao* commentary notes: This substance is actually aquatic moss; nowadays it is harvested to make paper, named "Moss Paper" (Tai Zhi), which is greenish-yellow in color and has a rough, astringent texture. The *Duan Ju Fang* states: It is coarse moss found in water. The Fang Dongyang prescription states: It grows on stones in the water, resembling hair, and is green. The *Yao Dui* states: It is "Ce Li" from rivers. "Ce Li" and "Zhi Li" have similar pronunciations. Wang Zi Nian's *Shi Yi* states: Zhang Hua compiled the *Bo Wu Zhi*. Emperor Wu of Jin found it too verbose and ordered its abridgment, bestowing upon Zhang Hua ten thousand sheets of "Ce Li Paper". The "Zi" mentioned refers to Zhi Li Paper; this paper is made from aquatic moss. Due to linguistic corruption by people in stream regions, it was called "Ce Li". Current examination of other edition commentaries states: This is exactly "Shi Fa" (Stone Hair). Its color resembles moss, but differs in being coarse and astringent. Moreover, aquatic moss is cold in nature, whereas Zhi Li is sweet and warm; thus clearly distinguishing that Zhi Li is entirely different from moss. What is named Zhi Li on stones in ponds and marshes is distinct from what floats in water, which is named moss.

The *Yan Yi* states: Zhi Li, nowadays processed (sound: Chi) into dried moss slices (Tai Fu) for consumption is very common in capital cities. However, when treating Thirst Disease (Xiao Ke), one must strictly prohibit salt intake. Medical practitioners rarely use it.

Fu Kui
Taste is sweet, nature is cold, non-toxic. It treats Thirst Disease (Xiao Ke), eliminates Heat Lin (Re Lin - painful urinary dysfunction), and promotes urination. It grows in water; it is the Nymphoides peltata (Xing Cai). Another name is Jie Yu.

The *Tang Bencao* commentary states: Southerners call it Zhu Chun, which is edible. It is recorded under the "Named but Unused" (You Ming Wei Yong) section. Current examination of other edition commentaries states: It is indeed Xing Cai, growing in water. The leaves resemble Chun (Water Shield), the stems are astringent, and the roots are extremely long. People in Jiangnan often eat it. Claiming it is Zhu Chun is entirely erroneous. Zhu Chun and Si Chun are the same species; during spring and summer, when they are long, thin, fat, and smooth, they are called Si Chun; in winter, when short, they are called Zhu Chun, also referred to as Gui Chun. This is completely dissimilar to Fu Kui. Southerners crush it to extract juice and take it to treat Chills and Fever (Han Re). (This entry was originally attached to the *Tang Bencao*). Minister Yu Xi et al. cautiously note: Ri Hua Zi states: Zhu Chun resolves Gu Poison (Gu Du) and toxic substances. Si Chun has already been explained in its respective entry. Based on the *Tang Bencao* commentary stating it is recorded in the "Named but Unused" section, yet searching that section reveals no Fu Kui, it is likely that Zhu Chun was deleted during the *Kaibao Revision*.

The *Tu Jing* states: Fu Kui is Xing Cai. Old texts do not specify its origin province, merely stating it grows in water. Now it is found everywhere in ponds and marshes. The leaves resemble Chun, the stems are astringent, the roots are long, the flowers are yellow, and it grows abundantly in water. Cautiously consulting the *Er Ya*, it is called Jie Yu, and its leaves are called Fu. Guo Pu believed it grows clustered in water, with round leaves at the stem tips, varying in length according to water depth. People in Jiangdong eat it. This is what the *Classic of Poetry · Zhou Nan* refers to as "uneven Xing Cai". Lu Ji stated: White stems, purple-red leaves, perfectly round, slightly over an inch in diameter, floating on water, roots underwater, thick as a hairpin shaft, green above and white below. Boil the white stems, soak them in sour vinegar until crisp and delicious, suitable as an appetizer. Nowadays, people do not eat it, and medical prescriptions rarely use it.