典藏书目

[Classified as Superior Grade in the *Shennong Bencao Jing*]
**Names:** Putao (ancient character), Caolongzhu.
Li Shizhen says: "Putao" (grape) is written as "Putao" in the *Book of Han*. It can be used to make wine; when people drink it, they become thoroughly intoxicated, hence the name. The round ones are called Caolongzhu, the long ones are called Horse Milk Grapes, the white ones are called Crystal Grapes, and the black ones are called Purple Grapes. The *Book of Han* records that Zhang Qian brought this variety back after his mission to the Western Regions. However, since grapes are already mentioned in the *Shennong Bencao Jing*, they must have existed previously in Longxi, but had not yet entered the Pass.

**Collected Explanations:**
The *Mingyi Bielu* states: Grapes grow in the valleys of Longxi, Wuyuan, and Dunhuang.
Tao Hongjing says: Envoys from the Wei Kingdom often brought them from the south. They resemble Wuweizi (Schisandra chinensis) in shape but are sweet and delicious, and can be made into wine; it is said that using vine juice makes particularly fine wine. People in the north tend to be robust and cold-resistant, likely due to consuming these. They do not grow in Huainan, just as oranges mutate when grown in Hebei. Some say this is actually Yingyu (wild grape) found locally, which might be akin to the relationship between Zhi (Trifoliate orange) and Ju (Citrus reticulata).
Su Gong says: Yingyu refers to wild grapes; their seedlings and leaves are similar and can also be used for winemaking. Grapes are fermented using seed juice; Tao Hongjing's claim about using vine juice is incorrect.
Su Song says: Currently, they are cultivated in Hedong and counties near Bianzhou. The vines grow extremely long, with vigorous specimens covering entire valleys. The flowers are very small and yellowish-white. The fruits come in purple and white varieties, some round like pearls, others long like horse milk, and some seedless. They ripen in the seventh and eighth lunar months, and the juice can be used for winemaking. According to the *Records of the Grand Historian*: Dayuan (Ferghana) produced grape wine, with wealthy individuals storing over ten thousand dan; wine stored for many years would not spoil. Zhang Qian introduced seeds to China upon his return. These are considered the most precious northern fruits; Taiyuan still produces this wine for distant trade. Their roots and stems are hollow and interconnected; watering the roots at night causes dew to permeate the fruit by morning. Hence, the vine is colloquially called Mutong (Akebia stem), used to benefit the small intestine. In Jiangdong, a variety grows with small, sour fruits, named Yingyuzi.
Kou Zongshi says: Duan Chengshi stated that grapes come in yellow, white, and black varieties. The *Book of Tang* mentions that those from Persia are as large as chicken eggs. This fruit is difficult to dry; if not dried properly, it cannot be stored. Regardless of soil type, harvested grapes can all be used for winemaking.
Li Shizhen says: Grapes root easily when cut vines are pressed into the soil. In spring, buds sprout leaves resembling Trichosanthes kirilowii leaves but with five points. Tendrils extend for dozens of zhang. In the third lunar month, small yellowish-white flowers form spikes. Fruits cluster like stars and pearls, ripening in the seventh and eighth lunar months in purple or white. People in the west, Taiyuan, and Pingyang produce raisins for trade throughout the four directions. In Shu, there are green grapes that turn green when ripe. Those from Yunnan are as large as jujubes and have a lasting flavor. In the western regions, there is Suosuo grape, as large as Schisandra but seedless. According to the *Wulei Xianggan Zhi*: If a nail made of Gancao (Licorice) pierces a grape, it dies instantly. If Musk is placed inside the grape skin, the grape emits an aromatic fragrance. Its preferences and aversions differ from other herbs in this manner. It is also said that if its vine passes through a jujube tree, the fruit tastes even better.

**Flavor and Toxicity:** Sweet, neutral, astringent, non-toxic.
Meng Shen says: Sweet, sour, warm. Excessive consumption causes sudden irritability and blurred vision.

**Indications:** Treats bi-syndrome (painful obstruction) of muscles and bones; tonifies Qi, enhances strength and willpower, promotes robustness, and increases resistance to hunger and wind-cold. Long-term consumption lightens the body, prevents aging, and prolongs life. Can be used to make wine (*Shennong Bencao Jing*). Promotes urination and eliminates water retention (*Mingyi Bielu*). Clears fluid accumulation in the intestines, harmonizes the middle jiao, and treats lin-syndrome (dysuria) (Zhen Quan). For epidemic diseases where pox do not erupt, eating them or drinking them prepared in wine is very effective (Su Song).

**Elucidation:**
Su Song says: According to an edict by Emperor Wen of Wei to his ministers: "Putaos in late summer and early autumn still retain residual heat. After intoxication or hangover, one should eat them while exposed to dew. They are sweet but not cloying, sour but not acidic, cool but not cold, with rich juice that relieves thirst and irritability. When fermented into wine, they are sweeter than qu-leavened wines, induce drunkenness easily, and allow for quick sobriety. Are there any fruits elsewhere that can compare?"
Zhu Zhenheng says: Grapes belong to Earth and contain Water, Wood, and Fire elements. People in the southeast who consume them frequently suffer from heat-related illnesses, whereas those in the northwest do not. This is likely because they drain downward through the water pathways; the people of the northwest have dense constitutional Qi.

**Prescriptions:** Three new prescriptions.
Relieving irritability and quenching thirst: Crush fresh grapes, filter the juice, boil in a clay vessel until thick, add a little cooked honey, and store. Drink mixed with water. Very beneficial (*Jujia Biyong*).
Hot lin-syndrome with painful dysuria: Fresh juice of Grapes, fresh Lotus Rhizome, fresh Rehmannia Root, and white rock sugar, each 5 he.
Fetal Qi rushing upward to the heart: Decoct grapes and drink; the fetus will descend (*Shenghui Fang*).

**Roots, Vines, and Leaves**
**Flavor and Toxicity:** Same as the fruit.
**Indications:** Boil into a concentrated decoction and sip slowly to stop vomiting, hiccups, and nausea after cholera-like disorders. For pregnant women experiencing fetal Qi rushing upward, drinking it causes descent and stabilizes the fetus (Meng Shen). To treat pain in the waist, legs, and limbs, wash with the decoction. Drinking the juice benefits urination, unblocks the small intestine, and reduces swelling (Li Shizhen).

**Prescriptions:** One new prescription.
Edema: Use 14 tender grape hearts and 7 earthworms (remove head and tail). Grind together, expose to dew for seven days, sun-dry, and powder. Take half qian per dose, mixed with light wine. Especially effective during summer months (Jiegu, *Baoming Ji*).