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Ju Jiang (Schisandra Paste/Sauce)

Pungent in flavor, warm in nature, non-toxic. Primarily treats descending Qi, warming the middle jiao, and breaking up phlegm accumulations. Grows in the Ba and Shu regions.

The *Tang Bencao* commentary states: It refers to what is mentioned in the *Shudu Fu* as "flowing its flavor to Panyu." It is a climbing vine; the leaves resemble those of *Trichosanthes cucumerina* (Wanggua) but are thicker and larger, with a pungent and aromatic taste. The fruit resembles mulberry (*Morus alba*), with black skin and white flesh. Western Regions occasionally supply it; these specimens are finer and more intensely pungent. Some consider them to be two different species. People in Jiaozhou and Aizhou say: This "Jiang" is widely cultivated by households, growing as a vine. The fruits grow large, and the seedlings are called "Fuliu Teng" (Floating Vine). The leaves are taken and eaten together with betel nut, possessing a pungent and aromatic flavor. There is also *Bibo* (Long Pepper), which grows in clumps, has small fruits, and tastes pungent, being more intense than Ju Jiang. This account should be considered credible. Current annotations state it originates from Yuzhou, Luzhou, and other prefectures. (Originally attached in *Tang Bencao*)

The *Tujing* states: Ju Jiang grows in Ba and Shu; currently, it is found in Kuichuan and Lingnan. In ancient times, Emperor Wu of Han sent Tang Meng to instruct the Nan Yue people. The Nan Yue people served Tang Meng Ju Jiang. When Tang Meng asked where it came from, he was told: "From the northwest, crossing a river several li wide, originating below the city of Panyu." Moved by this, Emperor Wu opened the routes to the Southwestern Barbarians and Nan Yue. Liu Yuanlin, annotating the *Shudu Fu*, said: Ju Jiang grows along trees. Its fruits resemble mulberries. When ripe, they are green, two or three inches long. Stored in honey and consumed, they are pungent and aromatic. They gently regulate the five zang organs. The current description says it is a vine, with leaves resembling *Trichosanthes cucumerina* but thicker and larger, fruits with black skin and white flesh, and seedlings called Fuliu Teng. Leaves are taken and eaten with betel nut, being pungent and aromatic. These two accounts are largely similar with minor differences. Thus, what Liu Yuanlin described is the variety from Shu. As such, the current description refers to the variety transmitted from Hainan. Currently, only *Bibo* is valued, while Ju Jiang is not highly regarded, so it is rarely used.

The *Haiyao Bencao* states: According to the *Guangzhou Ji*: In Persian script, the fruit resembles a mulberry. Those that are purple-brown are superior grade; those that are black are old and inferior. It is also found in Qianzhong, with similar shape and identical taste. It primarily treats cough with rebellious Qi, abdominal pain due to parasites, weak stomach with deficiency diarrhea, cholera with vomiting and reflux, and resolves alcohol and food toxicity. Currently, most are black, with few brown ones. Leigong stated: For processing, after harvesting, scrape off the coarse outer skin with a knife, then pound. Mix with fresh ginger juice, steam for one day, take out, and dry in the sun. For every five taels processed, use five taels of fresh ginger juice, steaming until dry. The *Shiliao* states: Warm in nature. Dissipates stagnant Qi, treats cold Qi in the heart and abdomen. Also known as Tu Bibo (Earth Long Pepper). Lingnan Bibo is particularly effective for treating stomach Qi disorders. Found in Ba and Shu. The *Qimin Yaoshu* mentions its seeds descend Qi and aid digestion.