出海南，又出广中，树似含桃，子如桃实，春花夏实，至春方熟，蜜煎甘酸可食。其核
两边俱似人面，耳目口鼻，
无不毕具。
广志∶人面子大如梅李，其核类人面，两目口鼻皆具；肉甘酸，宜为蜜煎；仁绝美，以
点茶
如梅花片，光泽可爱，茶之色香亦不变。以增城水东所产为佳，其核中仁摇之即脱去，他产
则否。此树最宜沙土，沙土松易发，数岁即婆娑偃盖，山民植之以为利。味甘，性平无毒，
醒酒解毒，治风毒着人，遍身疙瘩成疮，或痛或痒，食之即愈。
难产不下，产母手握人面子一个，单日右手握，双日左手握，即下。
岭南杂记∶人面子煮肉及鸭，必用捶烂熬膏，甘酸益津。
出祁连山，木生如枣，剖以竹刀则甘，铁刀则苦，木刀则酸，芦刀则辛，行旅得之，能
止饥
味甘辛酸无毒，明目养肝，宁神定志，和胃进食，下气止咳。
肾虚腰痛，不能反侧，用四味果同狗腰子煮熟并食，每日一次，一月愈。
敏按∶东方朔神异经云∶南方大荒，有树名如何？结子味如饴，有核形如枣子，长五尺，
围如长，金刀剖之则酸，
芦刀剖之则辛；食之者地仙，不畏水火白刃。又启蒙记∶如何随刀而改味？或曰∶此即仙经
所谓大枣，据此二说，即今
四味果也。
南方草木状∶出交趾，蔓生，子在根下，须绿色，交加如织，一苞恒二百余颗，皮壳青
黄色
，壳中有实如栗，味亦如之，干则壳肉相离，撼之有声，如肉豆蔻。 关涵岭南随笔∶千岁
子多子根须，干则壳肉相离，撼之有声。
味甘平，主和中益胃，利肺，除热止渴，醒酒解暑。
小便闭塞，千岁子十数枚，打碎水煎，清饮下，即通利。
发背恶疮，千岁子不拘多少，捣烂如泥，调涂三次见效。
产于海南，又产于广东。树形像樱桃，果实像桃子，春天开花夏天结果，到次年春天才成熟，用蜜糖腌制后甘酸可口可食用。它的果核两边都像人脸，眼睛、耳朵、嘴巴、鼻子，没有不全的。
《广志》记载：人面子大如梅子和李子，其果核像人脸，两只眼睛、嘴巴、鼻子都具备；果肉甘酸，适宜做成蜜饯；果仁极美，用来点茶（研磨成粉加入茶中），像梅花片一样，光泽可爱，茶的色香也不受影响。以增城水东所产的为最佳，摇动其果核，里面的果仁就会脱落，其他产地则不是这样。这棵树最适合沙质土壤，沙土松软容易生长，几年后便枝叶繁茂如伞盖，山民种植它是为了获利。味甘，性平，无毒，能解酒毒，治疗风毒侵袭人体，导致全身起疙瘩成疮，或痛或痒，吃它就能痊愈。
难产不下时，让产妇手握一个人面子，单日握右手，双日握左手，胎儿即可娩出。
《岭南杂记》记载：用人面子煮肉和鸭，必须将其捶烂熬成膏状，甘酸生津。
产于祁连山，树木生长像枣树，用竹刀剖开则味甜，铁刀剖开则味苦，木刀剖开则味酸，芦苇刀剖开则味辛。行旅之人得到它，能止饥。味甘、辛、酸，无毒，能明目养肝，宁神定志，调和胃气增进食欲，降气止咳。
肾虚腰痛，身体不能翻转侧卧，用四味果同狗腰子煮熟一起食用，每日一次，一个月痊愈。
赵学敏按语：东方朔《神异经》说：南方大荒之中，有一种树名叫“如何”，结的果实味道像饴糖，有核形状像枣子，长五尺，周长如长径，金刀剖开则味酸，芦刀剖开则味辛；吃它的人成为地仙，不畏水火和白刃。又据《启蒙记》记载：“如何”随刀具不同而改变味道？有人说：这就是仙经里所说的大枣，根据这两种说法，就是现在的四味果。
《南方草木状》记载：产于交趾，蔓生，果实长在根下，须根绿色，交错如编织，一个花苞常有两百多颗果实，皮壳青黄色，壳中有果实像栗子，味道也像栗子，干燥时壳与肉分离，摇动有声，像肉豆蔻。关涵《岭南随笔》记载：千岁子多子根须，干燥时壳与肉分离，摇动有声。
味甘平，主要功效为调和脾胃益胃，利肺，清热止渴，解酒醒神防暑。
Originating from Hainan, and also produced in Guangdong. The tree resembles *Prunus pseudocerasus* (sour cherry), and the fruit resembles a peach. It flowers in spring and fruits in summer, ripening only by the following spring. Preserved in honey, it is sweet and sour and edible. Its pits resemble human faces on both sides, with eyes, ears, mouth, and nose all fully formed.
*Guang Zhi* records: The renmianzi (Human Face Fruit) is as large as plums or Chinese apricots; its pit resembles a human face, with two eyes, mouth, and nose all present; the flesh is sweet and sour, suitable for making candied fruit; the kernel is extremely beautiful. When used to flavor tea (ground into powder and added to tea), it resembles plum blossom petals, glossy and lovely, without altering the color or aroma of the tea. The best quality comes from Shuidong in Zengcheng. In this variety, shaking the pit causes the kernel to fall out easily, which does not occur in other regions. This tree thrives best in sandy soil, which is loose and promotes growth; within a few years, it becomes lush and canopy-like. Mountain dwellers plant it for profit. The taste is sweet, nature is neutral, and it is non-toxic. It can detoxify alcohol and treat wind-toxin invading the body, causing widespread bumps and sores that may be painful or itchy; consuming it leads to recovery.
For difficult labor where delivery is delayed, the parturient woman should hold one renmianzi fruit. On odd days, she holds it in her right hand; on even days, in her left hand, and the baby will be delivered.
*Lingnan Za Ji* records: When cooking meat or duck with renmianzi, it must be pounded until soft and boiled into a paste, which is sweet, sour, and beneficial for generating fluids.
Produced in the Qilian Mountains, the tree grows like a jujube tree. If cut with a bamboo knife, it tastes sweet; if cut with an iron knife, it tastes bitter; if cut with a wooden knife, it tastes sour; if cut with a reed knife, it tastes pungent. Travelers who obtain it can use it to relieve hunger. The taste is sweet, pungent, and sour; it is non-toxic. It brightens the eyes and nourishes the liver, calms the spirit and stabilizes the will, harmonizes the stomach and promotes appetite, directs qi downward, and relieves cough.
For kidney deficiency causing lower back pain and inability to turn or lie on one's side, cook four-flavor fruit (Siu Wei Guo) together with dog kidneys and eat them. Consume once daily for one month to recover.
Zhao Xuemin notes: Dongfang Shuo’s *Shen Yi Jing* states: In the great wilderness of the south, there is a tree named "Ruhe" (How?). It bears fruit tasting like maltose, with pits shaped like jujubes, five chi long, and circumference equal to length. Cut with a gold knife, it tastes sour; cut with a reed knife, it tastes pungent. Those who eat it become earth immortals, fearless of fire, water, and sharp blades. Furthermore, *Meng Qi Ji* records: "Ruhe" changes taste according to the knife used. Some say this is the large jujube mentioned in immortal scriptures. Based on these two accounts, this is what is now known as four-flavor fruit (Siu Wei Guo).
*Nanfang Caomu Zhuang* records: Produced in Jiaozhi, it grows as a vine. The fruits are located at the roots, with green rootlets interlaced like weaving. Each inflorescence contains over two hundred seeds. The shell is blue-yellow. Inside the shell lies a seed resembling a chestnut in both appearance and taste. When dry, the shell separates from the flesh, producing a rattling sound when shaken, similar to nutmeg. Guan Han’s *Lingnan Suibi* records: Qiansuizi (Thousand-Year Seed) has many rootlets attached to the seeds; when dry, the shell separates from the flesh, producing a rattling sound.
The taste is sweet and neutral. Its main functions are to harmonize the middle jiao and benefit the stomach, promote lung function, clear heat, relieve thirst, detoxify alcohol, and dispel summerheat.
For urinary retention, take ten to twenty qiansuizi seeds, crush them, decoct in water, strain, and drink the clear liquid to restore urination.
For carbuncles on the back (Fabai Echuang), take an unspecified amount of qiansuizi, pound into a paste, apply topically three times to see results.