一名葛花菜，名山皆有，亦产高州。粤志∶高州多种葛，雷州人市之为 。秋霜时，
有葛
乳涌生地上，如芝如菌，赤色，味甘脆、微苦，乃葛之精华也，亦曰葛蕈。濒湖仅据太和山
志载其醒酒、与酒积成疾，他皆未及，故特补之。
性凉，解肌热，散风火及阳明风热 疹。
粤志∶人多种之为香料，即杜若，非药中草果也。其苗似缩砂，三月开花作穗，色白微
红，
五六月结子，其根胜于叶。
味辛温，能除瘴气，久服益精明目，令人不忘。
六安有真珠菜，如真珠； 益部方物略记∶真珠菜，戎泸等州有之，生水中石上，翠缕
纤蔓
首贯珠，蜀人以蜜熬食之，或以醯煮，可致千里不坏。 黄山志∶真珠菜藤本蔓生，暮春发
芽，每芽端缀一二蕊，圆白如珠，叶翠绿如茶，连蕊叶腊之，香甘鲜滑，他蔬让美。
利水，通淋结，消腹胀，下气癃闭。
连江志∶生海石上，色微黑。 漳州府志∶鹧鸪菜散碎花，微黑，出漳浦。
疗小儿腹中虫积，食之即下如神。
生湖广沿溪山穴中石上，遇大雨冲开穴口，此米随流而出，土人捞出，初取时如小鲜木
耳，
紫绿色，以醋拌之，肥脆可食，土名天仙菜，干则名天仙米，亦名葛仙米。以水浸之，与肉
同煮，作木耳味。大约山洞内石髓滴石所成。性寒，不宜多食。四川亦有之，必遇水冲乃得
，岁不常有。他如深山背阴处，大雨后石上亦间生，然形质甚薄，见日即化，或干如纸，不
可食矣。 梧州府志∶葛仙米出北流县勾漏洞石上，为水所渍而成，石耳类也。采得曝干，
仍渍以水，如米状，以酒泛之，清爽袭人。此原非谷属，而名为米，传云∶晋葛洪隐此乏粮
，采以为食，故名。 岭南杂记∶韶州仁化县丹霞山产仙米，遍地所生，粒如粟而色绿，煮
熟，大如米，其味清腴，大抵南方深山中皆有之。 宦游笔记∶出粤东葛仙洞外，有流泉喷
薄石上，遂生苔菌之类，其状如米粒，青色， 以为羹，味极鲜美，土人呼为葛仙米。有未
识者，疑是青螺。按韶州府志∶丹霞出仙米，颇与此相类，但一生沙土，一生水石，为异耳
。陆祚蕃粤西偶记∶道书宝圭洞天，即今北流县勾漏山；洞口前后产葛仙米，采而干之，
粒圆如黍，揉面酿酒，极芳香，性寒，味甘爽，解热清膈，利肠胃。
按∶葛仙米本属石耳之类。忆庚子岁曾于刘明府席间食之，时以为羹，俨如青螺状，翠
碧可
爱，味极甘鲜，滑脆适口，入蔬为宜。药性考云∶清神解热，痰火能疗；或云，久服延年，
盖亦能清脏热者。
葛乳，又名葛花菜，名山都有出产，高州也有生产。《粤志》记载：高州多种植葛藤，雷州人收购它作为食物。秋霜时节，有葛乳从地上涌生出来，形状像灵芝或菌类，呈赤色，味道甘甜脆嫩、略带苦味，这是葛藤的精华，也称为葛蕈。李时珍（濒湖）仅依据《太和山志》记载它能醒酒、治疗因饮酒积滞成的疾病，其他方面都未提及，因此特意补充这些内容。
葛乳性凉，能解除肌表之热，疏散风火及阳明经的风热疹毒。
杜若，人们多种植它作为香料，即杜若草，不是药中的草果。它的苗叶类似缩砂仁，三月开花成穗状，花色白微红，五六月结子，其根部功效优于叶子。
杜若味辛温，能驱除瘴气，长期服用可益精明目，使人记忆力增强不忘事。
六安产真珠菜，形状像珍珠；《益部方物略记》记载：真珠菜在戎州、泸州等州有生长，生于水中的石头上，翠绿的细蔓首尾贯穿如珠子，蜀地人用蜜熬煮食用，或用醋煮，可以保持千里不坏。《黄山志》记载：真珠菜是藤本蔓生植物，暮春发芽，每个芽端缀有一二朵蕊，圆白如珍珠，叶片翠绿如茶，连蕊带叶腌制后，香气甘鲜滑润，其他蔬菜都比不上。
真珠菜有利水作用，通淋结，消除腹胀，下气治疗小便不通。
《连江志》记载：鹧鸪菜生长在海石上，颜色微黑。《漳州府志》记载：鹧鸪菜散碎花，微黑，产于漳浦。
鹧鸪菜能治疗小儿腹中虫积，吃了就能像神一样排出虫体。
葛仙米生长在湖广沿溪山洞中的石头上，遇到大雨冲开洞口，这种米随水流而出，当地人捞出，刚取时像小鲜木耳，紫绿色，用醋拌后，肥脆可食，土名叫天仙菜，干燥后叫天仙米，也叫葛仙米。用水浸泡后，与肉同煮，有木耳的味道。大约是由山洞内石髓滴落凝结而成。性寒，不宜多吃。四川也有，必须遇水冲刷才能得到，每年不常有。其他地方如深山背阴处，大雨后石头上也偶尔生长，但形质很薄，见太阳就融化，或者干得像纸，不可食用了。《梧州府志》记载：葛仙米出在北流县勾漏洞的石头上，被水浸泡而成，属于石耳一类。采得晒干后，再用水浸泡，恢复米粒形状，用酒泡饮，清爽袭人。这原本不属于谷物，却名为米，传说晋代葛洪隐居此地缺乏粮食，采集它作为食物，所以得名。《岭南杂记》记载：韶州仁化县丹霞山产仙米，遍地生长，颗粒像粟米而色绿，煮熟后大如大米，味道清腴，大致南方深山中都有。《宦游笔记》记载：出在广东东部的葛仙洞外，有流泉喷薄在石头上，于是生出苔菌之类，形状像米粒，青色，做成羹汤，味道极鲜美，当地人呼为葛仙米。有不认识的人，怀疑是青螺。按《韶州府志》记载：丹霞山出仙米，与此很相似，只是有的生在沙土，有的长在水石，这是不同之处。陆祚蕃《粤西偶记》记载：道书宝圭洞天，就是现在的北流县勾漏山；洞口前后产葛仙米，采摘晒干后，颗粒圆如黍米，揉面酿酒，极芳香，性寒，味甘爽，解热清膈，利肠胃。
按语：葛仙米本属于石耳一类。回忆庚子年曾在刘明府席间吃过它，当时做成羹，形状宛如青螺，翠绿可爱，味道极甘鲜，滑脆适口，适合做蔬菜。《药性考》说：清神解热，痰火能疗；有人说，长期服用延年益寿，大概也是因为它能清脏腑之热。
Gelru (Ge Ru, "Kudzu Milk"), also known as Gehuacai (Kudzu Flower Vegetable), is found in famous mountains and is also produced in Gaozhou. *Yuezhi* records: Gaozhou plants much kudzu, and people from Leizhou purchase it for consumption. During the autumn frost season, Gelru emerges from the ground like ganoderma or mushrooms, reddish in color, with a sweet, crisp taste and a slight bitterness; it is the essence of the kudzu plant, also called Gezhen (Kudzu Mushroom). Li Shizhen (Binhu) only recorded based on *Taihe Shan Zhi* that it can sober up drinkers and treat diseases caused by alcohol accumulation, omitting other aspects, so this entry supplements those details.
Gelru is cool in nature, resolves muscle heat, disperses wind-fire and wind-heat rashes of the Yangming channel.
People often cultivate Duoruo (Duzhuo, "Calamus") as a spice; it is not the caoguo (black cardamom) used in medicine. Its seedlings resemble Suasharen (Amomi Fructus Rotundus), flowers in March forming spikes, white with a slight red tint, bearing fruit in May and June; its root efficacy surpasses that of its leaves.
Duoruo is pungent and warm, dispels miasma, and long-term use benefits essence and brightens eyes, enhancing memory.
Zhenzhucai (Pearl Vegetable) is produced in Lu'an, resembling pearls; *Yibu Fangwu Lueji* records: Zhenzhucai grows in Rongzhou, Luzhou, and other prefectures, living on stones in water, with emerald-green slender vines strung with bead-like segments; people in Shu cook it with honey to eat, or boil it with vinegar, keeping it fresh for a thousand li. *Huangshan Zhi* records: Zhenzhucai is a vine, sprouting in late spring, with one or two buds at each tip, round and white like pearls, leaves emerald green like tea; pickled with buds and leaves, it is fragrant, sweet, fresh, and slippery, surpassing other vegetables.
Zhenzhucai promotes urination, unblocks strangury and congealments, reduces abdominal distension, moves qi, and treats urinary retention.
*Lianjiang Zhi* records: Zhegucai (Partridge Vegetable) grows on sea rocks, slightly black in color. *Zhangzhou Fu Zhi* records: Zhegucai has scattered small flowers, slightly black, produced in Zhangpu.
Zhegucai treats intestinal parasitic accumulation in children; ingestion expels parasites miraculously.
Gexianmi (Ge Immortal Rice) grows on stones in cave openings along streams in Huguang. When heavy rain washes open the cave mouth, the rice flows out with the water; locals collect it. Freshly gathered, it resembles small fresh wood ear fungus, purple-green, becoming fat and crisp when mixed with vinegar, edible. Locally called Tianxiancai (Immortal Vegetable); dried, it is Tianxianmi (Immortal Rice), also named Gexianmi. Soaked in water and boiled with meat, it tastes like wood ear fungus. It is likely formed from mineral drippings (stone marrow) inside caves. It is cold in nature and should not be eaten in excess. It is also found in Sichuan, but must be washed out by water, occurring rarely year by year. Elsewhere, such as in shady deep mountains, it occasionally grows on stones after heavy rain, but is very thin, dissolving upon sun exposure or drying like paper, making it inedible. *Wuzhou Fu Zhi* records: Gexianmi comes from the stones of Goulong Cave in Beiliu County, formed by water immersion, belonging to the category of Shi'er (Rock Ear). After harvesting and drying, re-soaking in water restores its rice-like shape; floating it in wine makes it refreshing and aromatic. It does not belong to grains but is named rice; legend says Ge Hong of the Jin Dynasty, lacking food while隐居 (secluded) here, collected it for sustenance, hence the name. *Lingnan Zaji* records: Xianmi is produced in Danxia Mountain, Renhua County, Shaozhou, growing everywhere, grain-sized like millet but green; when cooked, it swells to the size of rice, with a clear and rich taste, generally found in deep southern mountains. *Huanyou Biji* records: Produced outside Gexian Cave in Eastern Guangdong, where springs spray onto rocks, generating moss-like fungi shaped like rice grains, green in color; made into soup, it is extremely delicious, locally called Gexianmi. Unfamiliar people suspect it is green snails. According to *Shaozhou Fu Zhi*: Danxia produces Xianmi, similar to this, but some grow in sandy soil, others in aquatic stones, which is the difference. Lu Zuofan's *Yuexi Ouji* records: The Daoist Baogui Heavenly Cave is now Goulong Mountain in Beiliu County; Gexianmi is produced before and after the cave entrance, harvested and dried, round grains like broomcorn millet, kneaded into dough for brewing wine, extremely aromatic, cold in nature, sweet and refreshing, clearing heat and diaphragm, benefiting intestines and stomach.
Note: Gexianmi originally belongs to the Shi'er (Rock Ear) category. I recall eating it at the banquet of Magistrate Liu in the Gengzi year; then served as soup, resembling green snails, emerald green and lovely, extremely sweet and fresh, slippery and crisp, suitable as a vegetable. *Yaoxing Kao* states: Clears spirit and resolves heat, treats phlegm-fire; some say long-term use extends life, likely because it clears internal organ heat.