药性考∶南沙参形粗似党参而硬，味苦性凉，清胃泻火解毒，止嗽宁肺。 从新云∶南
沙参
色稍黄，形稍瘦小而短，近有一种味带辣者，不可用。 张璐本经逢原云∶沙参有南北二种
，北者质坚性寒，南者体虚力微。
功同北沙参，而力稍逊。
按∶参类不一，有窃参名者，如苦参沙参是也。有窃参形者，如荠 三七是也。凡参皆
随地
运为升降，故各地皆产参，而性亦各异，功用总不及辽参。今择可入药为纲目未及载者，悉
附识于此。以广知焉。 张观斋云∶珠儿参者，其形独蒜似之，去皮煮熟，色如红熟人参，
因圆大而如珠，故名。其味苦而微带辛，不知何根子所造。价每斤五钱，治牙痛有验。大略
苦者性寒，而辛者必散，是火郁发散之意，未必全在补功也。至于红党参，即红萝卜草所造
。白党参未考。此皆苏地好奇者所制，好奇之医，因而用之。走方者所以惑乡人。称太子参
者，乃参中之全枝而小者，是参客巧取之名也。洋参清气同参，味苦必寒，疑产阴山，补功
虽不及人参，较之珠儿红白党等远矣。土人参俗名观音山货，形与人参无二，亦有糙熟之分
，出处不一，中有白丝心而味淡，亲见台温处州及新昌嵊县人有货此参者，价每两两许，未
考其性，亦未用过，如南沙参误用者甚多。南沙参产于浙地者，鲜时如萝卜，土人去皮煮熟
，如熟山药。晒干如天花粉，而无粉性，本名粉沙参。功专散毒消肿排脓，非南沙参也。其
南沙参形如桔梗，而中空松，味淡微甘。桔梗带辛，而南沙参不辛，产于毫门者最佳，俗名
雄桔梗。药肆中即于桔梗包中捡出，水润打扁切片，确类银柴胡片。此则入肺而理嗽，功如
北沙参而兼理气，盖中空之义也。台州亦出桔梗，而条干带硬，亦有雄桔梗，如南沙参。但
色不如毫产者白，盖参类本不一，近日价日昂贵，而各种伪品杂出，人亦日搜奇。于穷岩荒
壑中觅相似草根以代混，倘误用之，为祸非浅。王绎堂云∶时下盛行一种福建长乐参，广西
南陔参，二物颇似，俨与台参油熟无别，味亦苦中带甜，蒸汤亦极浓浓，然皆性热，不似人
参之平和滋益也。即台参中，近日人颇有入白糖及卤水制透，取其重也。凡参八分，可制重
二分作一钱以图利，店中有此参者，每日必蒸焙，否则潮润难售，故市参者须加意焉。
《药性考》记载：南沙参外形粗糙，类似党参但质地较硬，味道苦，性质凉，能清胃火、泻实热、解毒，具有止咳、安定肺气的作用。
从新说：南沙参颜色稍黄，形状稍显瘦小且短，近来有一种味道带辛辣的，不可使用。
张璐在《本经逢原》中说：沙参有南北两种，北沙参质地坚硬、性质寒凉；南沙参体质虚弱、药力微弱。功效与北沙参相同，但药力稍逊一筹。
按语：参类药材种类繁多，有的窃取“参”的名字，如苦参、沙参就是这类；有的窃取“参”的形状，如荠菜、三七就是这类。凡是参类药材，都随着当地的地气运行而呈现升降之性，因此各地都有出产参类药材，但其药性也各不相同，总体功效都不如辽参（辽宁产的人参）。如今挑选那些可以入药但《本草纲目》未及收录的，全部附记在此，以扩充人们的知识。
张观斋说：珠儿参的外形像独头蒜，去皮煮熟后，颜色像红熟的人参，因为圆润大而像珠子，所以得名。它的味道苦而微带辛味，不知是用什么根茎制作的。价格每斤五钱，治疗牙痛有效。大抵苦味的药性属寒，辛味的药必能发散，这是针对火邪郁结进行发散的意思，未必完全在于补益的功效。至于红党参，就是用红萝卜草制作的。白党参尚未考证清楚。这些都是苏州地区喜欢猎奇的人所制造的，好奇的医生便加以使用。走方郎中以此来迷惑乡人。所谓太子参，其实是参类中全株较小者，是参商巧妙取名的结果。西洋参清气与人参相同，味道苦必然性寒，怀疑产于阴山，其补益功效虽然不及人参，但也远胜于珠儿参、红白党参等。土人参俗名叫观音山货，外形与人参没有两样，也有生品和熟品的区别，出处不一，中间有白色丝状芯且味道淡，我亲眼见到台州、温州、处州以及新昌、嵊县有人贩卖这种参，价格每两一两许，未考证其药性，也未使用过，误用南沙参的情况非常多。
产于浙江地区的南沙参，新鲜时像萝卜，当地人去皮煮熟后，像熟山药。晒干后像天花粉，但没有粉性，本名叫粉沙参。其功效专于散毒、消肿、排脓，这不是真正的南沙参。真正的南沙参形状像桔梗，但中空疏松，味道淡而微甘。桔梗带辛味，而南沙参不辛，产于亳州门者的最佳，俗名叫雄桔梗。药店里就在桔梗包装中挑拣出来，用水润湿打扁切片，确实很像银柴胡片。这种药入肺经而调理咳嗽，功效如同北沙参兼有理气作用，大概是因为其中空的缘故。台州也出产桔梗，但条干带硬度，也有叫雄桔梗的，像南沙参。只是颜色不如亳州产的白，大概参类本来就不一，近日价格日益昂贵，各种伪品混杂出现，人们也日益搜寻奇特之物。在穷山峻岭荒沟中寻觅相似的草根来代替混淆，如果误用，祸害非浅。
王绎堂说：时下盛行一种福建长乐参、广西南陔参，这两种东西颇为相似，俨然与台州参油润成熟无异，味道也是苦中带甜，蒸汤也非常浓稠，然而它们的性质都属热，不像人参那样平和滋益。即使是台州参，近日很多人加入白糖及卤水制作透彻，为了增加重量。凡是一钱的参，可以加工成重二分的当作一钱来谋取利润，店中有这种参的，每天必须蒸焙，否则受潮湿润难以出售，所以购买参的人必须多加留意。
*Yao Xing Kao* (Study of Medicinal Properties) records: Nan Sha Shen (Adenophorae Radix, 南沙参) is rough in appearance, resembling Dang Shen (Codonopsis Radix, 党参) but harder in texture. It tastes bitter and is cool in nature; it clears the Stomach fire, purges excess heat, detoxifies, stops coughs, and calms the Lung Qi.
Cong Xin states: Nan Sha Shen has a slightly yellowish color, and its shape is slightly slender, small, and short. Recently, there is a variety with a pungent taste that should not be used.
Zhang Lu, in *Ben Jing Feng Yuan* (Supplement to the Original Classic), says: There are two types of Sha Shen—Northern and Southern. Bei Sha Shen (Glehniae Radix, 北沙参) is hard in substance and cold in nature; Nan Sha Shen is weak in constitution and slight in efficacy. Its functions are the same as those of Bei Sha Shen, but its power is slightly inferior.
Commentary: The category of "Shen" (参, Ginseng-like roots) is diverse. Some steal the name "Shen," such as Ku Shen (Sophorae Flavescentis Radix, 苦参) and Sha Shen; others steal the shape, such as Ji Sui Hong (Notoginseng Rootlet, 三七) and Jie Geng (Platycodonis Radix, 桔梗). All Shen-type herbs undergo ascending and descending movements according to the local Earth Qi; therefore, Shen herbs are produced everywhere, yet their properties vary by region. Overall, their efficacy does not match that of Liao Shen (Liaoning Ginseng, 辽参). Herein, I select those suitable for medicinal use but omitted from *Ben Cao Gang Mu* (Compendium of Materia Medica), recording them all here to broaden knowledge.
Zhang Guan Zhai says: Zhu Er Shen (Pearl Ginseng, 珠儿参) resembles a single-clove garlic in shape. After peeling and boiling, its color resembles red-cooked Ren Shen (Panax Ginseng, 人参). Because it is round and large like a pearl, it is named so. It tastes bitter with a slight pungency; its root origin is unknown. Its price is five qian per jin. It is effective for treating toothache. Generally, bitter substances are cold in nature, while pungent substances disperse; this implies the intent to disperse stagnant Fire, rather than purely tonifying effects. As for Red Dang Shen, it is made from Hong Luo Bo Cao (Red Radish Grass, 红萝卜草). White Dang Shen has not been verified. These are all manufactured by curious individuals in the Suzhou region, which curious physicians then employ. Wandering doctors use these to deceive villagers. What is called Tai Zi Shen (Prince Ginseng, 太子参) refers to the smallest whole plants among Shen varieties, a clever marketing name by merchants. Yang Shen (American Ginseng, 洋参) clears Qi similarly to Ren Shen; being bitter, it must be cold. It is suspected to originate from Yin Shan. Although its tonifying power is less than that of Ren Shen, it far surpasses Zhu Er Shen, Red/White Dang Shen, etc. Tu Ren Shen (Earth Ginseng, 土人参), commonly known as Guanyin Shan Huo, looks identical to Ren Shen and comes in raw or cooked forms from various sources. It has white fibrous cores and a bland taste. I have personally seen people in Taizhou, Wenzhou, Chuzhou, Xinchang, and Shengxian selling this herb at about one liang per tael. Its properties have not been verified, nor have I used it. Misuse of Nan Sha Shen is very common.
Nan Sha Shen produced in Zhejiang appears like radishes when fresh. Locals peel and boil it, making it resemble cooked Chinese Yam (Dioscoreae Rhizoma, 山药). When dried, it resembles Tian Hua Fen (Trichosanthis Radix, 天花粉) but lacks starchiness; its original name is Fen Sha Shen (Powdered Sha Shen, 粉沙参). Its function is specifically to dissipate toxins, reduce swelling, and discharge pus; this is not true Nan Sha Shen. True Nan Sha Shen resembles Jie Geng in shape but is hollow and loose inside. It has a bland taste with slight sweetness. Jie Geng is pungent, whereas Nan Sha Shen is not. The best quality comes from Bo Zhou (Bo Men), commonly called Xiong Jie Geng (Male Platycodon, 雄桔梗). In pharmacies, it is picked out from Jie Geng packages, moistened, flattened, and sliced, looking indeed similar to Yin Chai Hu (Stellariae Radix, 银柴胡) slices. This enters the Lung meridian to regulate coughs; its efficacy is like Bei Sha Shen but also regulates Qi, likely due to its hollow structure. Taizhou also produces Jie Geng, but the stems are stiff. There is also Xiong Jie Geng resembling Nan Sha Shen, though its color is not as white as that from Bo Zhou. Since Shen varieties are inherently diverse, and prices have risen sharply recently, various counterfeit products have emerged, leading people to seek rare items. They search remote cliffs and barren gullies for similar root herbs to substitute and confuse. If misused, the harm would be significant.
Wang Yi Tang says: Currently, a type of Fujian Changle Shen and Guangxi Nangai Shen are prevalent. These two are quite similar, appearing indistinguishable from oily, mature Tai Shen (Taizhou Ginseng, 台参) in appearance, with a taste that is bitter yet sweet, and the decoction is very thick. However, they are hot in nature, unlike Ren Shen which is mild and nourishing. Even within Tai Shen, many recent specimens are treated with white sugar and brine to increase weight. For every fen of Shen, manufacturers may process it to weigh twice as much, claiming it as one qian for profit. Shops holding such Shen must steam and bake them daily; otherwise, they become damp and difficult to sell. Therefore, buyers must exercise caution.