Ge Gen (Puerariae Radix), originally growing in the valleys of Mount Wen, is now found everywhere, especially abundant in Jiangsu and Zhejiang. In spring, it produces seedlings that climb with vines, reaching one or two zhang in length, with a purple hue; the leaves are somewhat similar to those of the catalpa tree but greener; flowers appear in July, resembling pea blossoms, but it does not bear fruit; the root resembles an arm, dark purple-black. The roots should be harvested at noon on the fifth day of the fifth lunar month and dried in the sun. Those planted deeper underground are considered superior. Nowadays, people often process it into powder for consumption, which is very beneficial to the human body. The lower grade materia medica mentions "Ge Fen Tiao" (Ge Powder Strip), referring to this plant. Ancient prescriptions frequently used its root. Zhang Zhongjing treated Taiyang disease (a syndrome caused by pathogenic factors invading the Taiyang channel) with Ge Gen, as well as the Ge Gen Huang Qin Huang Lian Tang (Kudzu Root, Scutellaria, Coptis, and Licorice Decoction) added with Ban Xia (Pinelliae Rhizoma), because Ge Gen primarily addresses intense heat, releases the muscle layer, and opens the cou li (pores and interstices). Ge Hong treated lower back pain by chewing fresh roots and swallowing the juice, which yielded excellent results. The leaves treat traumatic injuries from metal blades; for puncture wounds sustained while traveling in mountains where medicine is unavailable, applying fresh leaves directly is highly effective. The Zheng Yuan Guang Li Fang records treating traumatic injuries, wind-stroke, and spasms near death by taking four liang of fresh roots, chopping them, boiling in three sheng of water until reduced to one sheng, straining, and dividing into four warm doses. For patients with trismus (lockjaw), administering the decoction orally leads to immediate recovery.

Ge Fen (Kudzu Root Starch) is detailed under the entry for Ge Gen.

Qian Hu (Peucedani Radix) was not listed with specific origins in older texts, but is now found in Shaanxi, Liangzhou, Hanzhong, Jianghuai, Jingzhou, Xiangzhou, Xiangzhou, and Mengzhou. It sprouts in spring with bluish-white stems, resembling Xie Hao (Artemisia capillaris var. multiloba); young shoots have white buds, three to four cun long, with a fragrant and pleasant taste, resembling Yun Hao (Daucus carota). It blooms white flowers in July, similar to scallion flowers, and bears fruit in August; the root is slender and blue-purple. Harvested in February and August, then dried. The Qian Hu supplied from Yanzhou resembles Chai Hu (Bupleuri Radix) closely, but Chai Hu is reddish and brittle, whereas Qian Hu is yellowish and soft. Another view states that the Qian Hu used in various prescriptions differs: the variety from the northern areas of the capital is yellowish-white, dry and brittle, with no odor. In Jiangdong, there are three or four types: one resembles Dang Gui (Angelicae Sinensis Radix), with black-spotted skin, yellow flesh, and oily texture, possessing a strong odor; another has yellowish-white texture, similar to Ren Shen (Ginseng Radix) but finer and shorter, with faint fragrance; yet another resembles Cao Wu Tou (Aconitum carmichaelii), with black, hard skin, having two or three branches arising from one base, which irritates the throat if ingested. If split open, soaked in ginger juice, and taken after pounding, it effectively descends qi and resolves phlegm stagnation. However, none of these are true Qian Hu. The highest quality Qian Hu comes from Wuzhong. Additionally, the Qian Hu from Shouchun resembles Chai Hu but is larger, with a strong aromatic odor and bitter taste, making it essential for treating phlegm and descending rebellious qi, surpassing varieties from other regions.