典藏书目

Produced in Zhaoqing Prefecture, Guangxi Province. The leaves resemble those of the plum tree (*Prunus mume*), and the fruit resembles lychee. It ripens in September and is edible. Liu Guan's *Da Zao Pu* records: Mountain dates (*Shanzao*) are round like dates but more spherical, with a greenish-yellow color and a sweet and sour taste. Produced in Guangzhou.

Sweet in flavor, warm in nature, non-toxic. Consumed raw, it harmonizes the Spleen and Stomach, nourishes blood, and strengthens the spirit.

Zhu Pai's *Shan Gan Yuan Xiao Shi* records: Tibetan dates (*Zangzao*) come from Tibet, with fruits originally produced in Tianzhu (India). The larger ones are about two inches long. Their shape and taste are extremely similar to Southern dates (*Nanzao*). They can tonify Qi, with effects comparable to Ginseng (*Renshen*). They are not easy to obtain even in Tibet. Their seeds resemble silkworm pupae in shape but contain no kernel. They tonify deficiency and exhaustion, stabilize the mind and will, and treat timidity with miraculous efficacy.

Oil, also known as Long Life Nut (*Changsheng Guo*). *Fuqing County Annals* record: Originating from foreign lands, it was absent in earlier years. It grows as vines in gardens. When the flowers fade, threads hang from the center into the ground to form fruit, hence the name. One pod contains two or three kernels; roasted, they are very fragrant and delicious. In the early Kangxi reign, the monk Yingyuan traveled to Japan (Fusang) to seek seeds and sent them back; the oil can also be pressed. Currently, the best production in Fujian Province comes from Xinghua, named "Yellow Earth" (*Huangtu*), which is sweet and plump; those from Taiwan are named "White Earth" (*Baitu*), which are astringent and small-grained. The oil fried from these does not cook thoroughly, causes diarrhea when eaten, and is also called Potato (*Tudou*). *Huishu* records that recently there appeared a plant called Luosheng Hua. Its stems and leaves resemble legumes. Its flowers resemble bean flowers but are yellow. Fruit does not form on the branches; instead, when flowers fall into the soil, fruit forms within the earth, making it a rare item. The fruit resembles bean pods but is slightly harder. Roasted and eaten, it tastes like pine nuts. This variety originates from Fujian. *Wuli Xiaoshi* records: Fan Dou, named Luoshenghua or Tuluzi, is planted in February or March. A plot yields only a few seeds. The branches resemble water spinach (*Ong Choy*) or Saxifraga stolonifera. Horizontal branches are covered with soil to encourage rooting. Flowers bloom on the vines, and threads fall into the soil to form fruit. After winter, the soil is dug up to harvest. Beans with textured shells are yellowish-white; roasted, they are sweet and fragrant like pine nuts. It is also said that the flowers of Fan Dou penetrate through the air into the soil to form beans, thereby moistening and unblocking the internal organs. *Youyang Zazu* records: There is another type resembling taro (*Xiangyu*), growing as vines. Cultivators build small trellises for the vines. Flowers fall into the soil, and the resulting seeds resemble taro; it is also called Peanut (*Huasheng*). *Huajing* records: Luoshenghua is also called Xiangyu. It climbs via vines, has forked leaves, and opens small white flowers. Flowers fall to the ground, and roots immediately produce fruit, connected by threads, forming clusters underground until the end of winter when they are dug up and boiled to eat. They are sweet and tasty, widely produced in southern Zhejiang. *Wanli Xianju County Annals* record: Luoshenghua originally came from Fujian, and planting methods were acquired recently. *Lingnan Suibi* records: The flowers and leaves do not appear together, known as Huanjin Hua; the pods and calyxes do not appear together, known as Luoshenghua. Planting method: Pressing horizontal branches with sand encourages vining growth; flowers do not form pods. The pods form separately between the roots and stems, also called Luoshenghua. *Fengyuan* states: Changsheng Guo is produced in Fujian. Flowers fall into the soil and immediately generate fruit. This phenomenon did not exist in ancient times but appears recently. Sweet in flavor and fragrant in aroma, it strengthens the Spleen and Stomach and is suitable for those with difficulty digesting and transporting food. Some claim it is contrary to cucumber. I have consumed both without harm, so I record this here. Peanut shell: Han Liusheng states that when roasted, ground into fine powder, and applied to the body, it causes intense itching upon contact with flesh. My commentary: Liu Qitang's empirical secret recipe: Changsheng Guo, also known as Luoshenghua or Luodisheng, should not be eaten with Huang Shu Gua (ripe melon), as doing so may cause immediate death. Huang Shu Gua refers to muskmelon, not the long white cucumber used for pickling. Thus, the error in popular tradition is revealed. *Yusuoweng Shipin Bianlan* records: Xiangyu is another name for Luoshenghua. Long-term consumption promotes male offspring. Excessive consumption treats fanwei (regurgitation/vomiting). However, its nature can stir fire and generate phlegm; ordinary people should consume it sparingly. *Congxin* states: Pungent, sweet, and fragrant; moistens the Lungs and tonifies the Spleen; valued for its mildness. *Shipin Yiji* states: Nature is neutral, flavor is sweet, soothes the Spleen. *Guangzhi* states: Warms the Stomach. *Yaoxing Kao* states: Raw and ground, it directs phlegm downward; roasted, it opens the stomach, awakens the Spleen, and lubricates the intestines. Suitable for dry coughs, it moistens dryness and clears fire.

Commentary: Luoshenghua forms fruit after the flower falls into the soil, absorbing the Qi of the Earth. Therefore, it enters the Spleen and harmonizes the Stomach, and can also unblock Lung Qi. I once observed the son of Magistrate Wang of Xinghua, who had a strong craving for this food. He later suffered from flaccid paralysis. Is this not clear evidence of stirring fire and generating phlegm? Recently, I have seen people boiling peanuts in sugar soup or soaking them in soy sauce for vegetarian offerings, which further generates phlegm. Elderly people especially should avoid excessive consumption.

Yu Youliang has a simple prescription for darkening gray hair: Use only the clean meat of Luoshenghua, roast until extremely charred black, grind into an ultra-fine powder, and rub onto the beard/hair. Within one or two days, the color becomes black as lacquer.

Malaria occurring every four days (i.e., Tertiary Malaria / San Yin Nue). Anding Chen stated: I once suffered from this condition, and various prescriptions failed to cure it. Someone advised taking roasted peanuts, consuming one to two taels daily. I recovered in less than half a month.

Qinghui, a nun at Yushen An, stated that although some claim peanuts generate phlegm, there was a woman from a wealthy family suffering from cough and excessive phlegm, whom doctors could not treat. The nun advised her to take peanuts, consuming two to three taels daily. Her symptoms gradually decreased. Within half a year, having consumed over twenty jin of peanuts, her cough and wheezing/phlegm were completely eliminated. This is likely a method of treating disease with similar properties (Cong Zhi). Tong Lu stated that peanuts inherently have the function of clearing phlegm. Whenever my family suffers from cough, we use raw peanuts, remove the shell and membrane, take the clean meat, brew in hot water, and drink. The cough settles naturally. Is this not a phlegm-resolving efficacy superior to Trichosanthis Fructus (*Gualou*) and Fritillariae Bulbus (*Beimu*)? Secular practice of roasting peanuts over fire反而 generates phlegm. Furthermore, those injured by horse kicks should avoid peanuts; consuming them increases pain in the wound.

Peanut Oil, also known as Guo You. Color is white, flavor is sweet and neutral, aroma is fishy. It lubricates the intestines, expels accumulation, clogs the diaphragm, and generates phlegm.