从新云∶虽甚细小，却紧而坚实，力不下大参。
百草镜云∶太子参即辽参之小者，非别种也，乃苏州参行从参包中检出短小者，名此以
售客
味甘苦，功同辽参。
罗浮山志∶罗浮所产人参，殊与本草人参不类，状如仙茅。叶细茎圆，有紫花，三叶一
花者
为仙茅。一叶一花者为人参。根如人字，色如珂玉，煮汁食之，味与参无别，但微有胶浆耳
。
味甘带苦，生津养胃，补虚羸，润肺。
药性考∶洋参似辽参之白皮泡丁，味类人参，惟性寒，宜糯米饭上蒸用，甘苦，补阴退
热，
姜制，益元扶正气。 从新云∶出大西洋佛兰西，形似辽东糙米参，煎之不香，其气甚薄，
若对半擗开者，名片参，不佳。反藜芦。入药选皮细洁，切开中心不黑，紧实而大者良。近
日有嫌其性寒，饭锅上蒸数十次而用者，或用桂圆肉拌蒸而用者，忌铁刀火炒。
苦寒微甘，味浓气薄，补肺降火，生津液，除烦倦，虚而有火者相宜。
肠红∶类聚要方∶用西洋参蒸桂圆服之，神效。
汪玉于言∶东洋参出日本东倭地，其参外皮糙中油，熟蒸之，亦清香，与辽参味同，微
带羊
膻气，入口后微辣，为各别耳。然性温平，与西洋佛兰参性寒平者又别，此参近日颇行，无
力之家，以之代辽参用亦有效。每枝皆重一钱许，亦有二三钱者，总以枝根有印日本二字名
，价八换，无字价五换，盖有印字者，乃彼土之官参，最道地。无印者，皆彼土之私参也。
亦有通身皮糙，内肉白色者，不佳。桂圆肉拌蒸晒用。 癸丑三月，予在李燮堂先生处，见
有东洋参二种∶一种大者，粗如拇指，俨似西洋参，最坚实多肉。一种小者，每枝不过二三
分，亦有分许者，肉薄不甚坚实。据言二种皆日本洋客带来，新时俱色白，皮皆有皱纹，其
大者切片，口含过夜，皆化而无滓，小者含口中三夜皆不化。大者煎汤，色淡少味，小者反
浓浓。二种俱出日本倭地，而小者何以色味独浓？岂生产之土又不同耶，又一种亦出东洋近
奉天旅顺等处者，皮上有红纹，云彼倭国中亦珍之，言其力更十倍于此。舶商多以贵价售得
，转贩中土，今苏州有东洋参店，专市此参者。盖因上年壬子冬江浙疫痘遍染，小儿死者不
下千百计，有教服东洋参，能助浆解毒，服之果验，遂大行于时。入药内须饭锅上蒸透晒干
用，瓷瓶收存，方免蛀坏。 又一种东洋参，出高丽新罗一带山岛，与关东接壤，其参与辽
参真相似，气亦同，但微薄耳；皮黄纹粗，中肉油紫，屠舞夫携来，予曾见之。据云性
温平，索价十换，言产蓐服之最效，其力不让辽参也。 五杂俎人参出辽参上党者最佳，头
面手足皆具，清河次之，高丽新罗又次之。今生者不可得见，入中国者，皆绳缚蒸而夹之，
故上有夹痕及麻线痕也。新罗参虽大，皆用数片合而成之，功力反不及小者，择参取透明如
肉，及近芦有横纹者，则不患其伪矣。
《从新》记载：虽然（东洋参）非常细小，但是质地紧密而坚实，药效并不比大参差。
《百草镜》记载：太子参就是辽参中较小的个体，并非另一种药材，而是苏州参行从人参包裹中挑拣出的短小者，命名为此名以售卖给顾客。
《罗浮山志》记载：罗浮山所产的人参，与《本草》中记载的人参很不相同，形状像仙茅。叶子细茎圆，有紫色花，三片叶子开一朵花的是仙茅。一片叶子开一朵花的是人参。根呈人字形，颜色像玉石，煮汁食用，味道与人参没有区别，只是略带一点胶浆味。
《药性考》记载：西洋参类似辽参中的白皮泡丁，味道像人参，但性质寒凉，适宜在糯米饭上蒸后使用，味甘苦，能补阴退热；用姜炮制后，能益元扶正气。
《从新》又记载：西洋产出自大西洋的法兰西国，形状类似辽东的糙米参，煎煮时不香，气味很淡薄，如果劈开成两半的，称为名片参，品质不佳。反藜芦。入药需挑选外皮细洁，切开中心不发黑，紧密坚实且个头大的为良。近来有人嫌弃其性寒，将其在饭锅上蒸数十次后使用，或者用桂圆肉拌合蒸后使用，忌用铁刀和火炒。
（西洋参）苦寒微甘，味道浓郁但气味淡薄，补肺降火，生津液，消除烦倦，适合虚而有火者服用。
《肠红·类聚要方》记载：用西洋参与桂圆肉蒸熟后服用，效果神奇。
汪玉于说：东洋参出产于日本东倭之地，其参外皮粗糙内部油润，熟蒸后也有清香，味道与辽参相同，只是略带羊膻气，入口后微辣，这是它独特的地方。然而其性质温平，与西洋佛兰参的性寒平不同，这种参近来颇为流行，无力购买辽参的人家，用它代替辽参使用也有效。每枝重约一钱，也有二三钱的，总之以枝根上有“日本”二字印记的为标准，价格八换，无字的价格五换，大概有印字的，是那里的官参，最道地。无印字的，都是那里的私参。也有通身外皮粗糙，内部肉质白色的，品质不佳。用桂圆肉拌合蒸晒后使用。
癸丑年三月，我在李燮堂先生处，见到有两种东洋参：一种较大的，粗如拇指，俨然像西洋参，最坚实多肉。一种较小的，每枝不过二三分，也有一分的，肉质薄不太坚实。据说是两种都由日本洋客带来，新鲜的都色白，皮都有皱纹。大的切片含在口中过夜，都能化尽而无渣滓；小的含在口中三夜都不化。大的煎汤，颜色淡味道少；小的反而浓厚。这两种都出自日本倭地，为什么小的颜色味道特别浓？难道是生长的土壤又不同吗？还有一种也出在东洋靠近奉天旅顺等地的，皮上有红纹，据说该国中也珍视它，说它的效力比前者强十倍。船商多以高价购得，转贩到中原，如今苏州有东洋参店，专门买卖这种参。大概因为上年壬子冬江浙地区疫痘广泛感染，死去的小孩不下千百计，有人教服东洋参，能助浆解毒，服用果然灵验，于是当时大为流行。入药内需放在饭锅上蒸透晒干后使用，用瓷瓶收存，才能避免蛀坏。
又有一种东洋参，出自古丽新罗一带的山岛，与关东接壤，其参与辽参真相似，气味也相同，只是微薄些；皮黄纹粗，中间肉质油紫，屠舞夫携来，我曾见过。据他说性质温平，索价十换，说产于蓐后服用最见效，其效力不亚于辽参。
《五杂俎》记载：人参以出辽参上党者为最佳，头面手足皆具备，清河产的次之，高丽新罗产的又次之。现在活参已不可得见，输入中国的，都用绳子捆缚蒸熟并夹扁，所以上面有夹痕及麻线痕。新罗参虽然大，都是用数片合成，功力反而不及小的，选择参透明如肉，以及近芦头处有横纹的，就不会担心是伪品了。
*Cong Xin* records: Although it is very small, it is dense and solid, and its efficacy is not inferior to that of large ginseng.
*Bai Cao Jing* records: Taizishen (Pseudostellaria Root) is simply the smaller specimens of Liaoshen (Korean Ginseng), not a different species. They are short and small pieces picked out from ginseng packages in Suzhou markets, named as such for sale to customers.
It tastes sweet and bitter, and its function is the same as Liaoshen (Korean Ginseng).
*Luofu Shan Zhi* (Chronicles of Mount Luofu) records: The ginseng produced in Luofu is quite different from the ginseng described in *Bencao* (Compendium of Materia Medica). It resembles Xianmao (Curculigo Rhizome). The leaves are slender with round stems and purple flowers. Those with three leaves and one flower are Xianmao (Curculigo Rhizome); those with one leaf and one flower are ginseng. The root is shaped like the Chinese character "Ren" (人), colored like jade. When boiled into juice and consumed, the taste is indistinguishable from ginseng, except for a slight mucilaginous quality.
It tastes sweet with a hint of bitterness, generates fluids, nourishes the stomach, tonifies deficiency and emaciation, and moistens the lungs.
*Xingxing Kao* (Examination of Drug Properties) records: Yangshen (American Ginseng) resembles Baipiao Ding (white-skinned blistered ginseng slices) of Liaoshen (Korean Ginseng). Its taste is similar to ginseng, but its nature is cold. It is suitable for steaming over glutinous rice before use. It is sweet and bitter, tonifies yin, and clears deficient heat. When processed with ginger, it benefits yuan qi (original qi) and supports healthy qi.
*Cong Xin* further records: It originates from France in the Atlantic region. Its shape resembles the rough-rice ginseng of Liaodong. When decocted, it lacks fragrance and has a very weak aroma. If split open halfway, it is called Pian Shen (sliced ginseng), which is of poor quality. It is contraindicated with Lilü (Veratrum Nigrum Rhizome). For medicinal use, select those with fine, clean skin, where the cut center is not black, and which are dense, solid, and large. Recently, some people, disliking its cold nature, steam it over rice pots dozens of times before use, or steam it mixed with Longyanrou (Longan Aril). Iron knives and fire-frying should be avoided.
It is bitter, cold, and slightly sweet. Its flavor is strong but its aroma is light. It tonifies the lungs, descends fire, generates fluids, removes irritability and fatigue, and is suitable for those with deficiency accompanied by fire.
*Changhong · Leiju Yafang* records: Steaming Yangshen (American Ginseng) with Longyanrou (Longan Aril) and consuming it yields miraculous effects.
Wang YuYu stated: Dongyangshen (Japanese Ginseng) comes from the eastern lands of Japan. Its outer skin is rough while the interior is oily. After thorough steaming, it emits a clear fragrance. Its taste is the same as Liaoshen (Korean Ginseng), with a slight mutton-like odor, and a mild spiciness upon entry, which distinguishes it. However, its nature is warm and neutral, differing from the cold-neutral nature of Western French ginseng. This ginseng has recently become popular. Families unable to afford Liaoshen (Korean Ginseng) use it as a substitute with effective results. Each branch weighs about one qian, some two or three qian. Generally, those with the seal "Japan" on the branch and root are standard, priced at eight huan; those without the seal are priced at five huan. Those with the seal are official ginseng from their land, considered most authentic (Dao Di). Those without seals are private ginseng. Some have rough skin throughout and white flesh inside, which is of poor quality. It is used after being steamed and sun-dried with Longyanrou (Longan Aril).
In the third month of Guichou year, I saw two types of Dongyangshen (Japanese Ginseng) at Mr. Li Xietang's residence: One type was larger, as thick as a thumb, resembling American ginseng, being the most solid and fleshy. The other type was smaller, each branch no more than two or three fen, or even one fen, with thin flesh and less solidity. It was said both were brought by Japanese merchants. Fresh ones were all white with wrinkled skin. The larger ones, when sliced and held in the mouth overnight, would dissolve completely without residue. The smaller ones, held in the mouth for three nights, did not dissolve. Decocting the larger ones yielded pale liquid with little taste, whereas the smaller ones yielded a rich, concentrated decoction. Both originate from Japan. Why do the smaller ones have such intense color and taste? Is the growing soil different? Another variety comes from areas near Lushun, Fentian, in Eastern Japan. Its skin has red stripes, and it is also prized in their country, said to be ten times more potent. Ship merchants buy it at high prices and resell it in China. There are now Dongyangshen shops in Suzhou specializing in this ginseng. This likely occurred because last winter (Renzi year), an epidemic of smallpox spread widely in Jiangsu and Zhejiang, killing thousands of children. Someone advised taking Dongyangshen to help promote pus formation and detoxify. The treatment proved effective, leading to its widespread popularity. For medicinal use, it must be thoroughly steamed over a rice pot, dried, and stored in porcelain bottles to prevent insect damage.
Another type of Dongyangshen (Japanese Ginseng) comes from the mountainous islands of Goryeo and Silla, bordering Guandong. Its ginseng closely resembles Liaoshen (Korean Ginseng) in appearance and aroma, though weaker. The skin is yellow with coarse striations, and the inner flesh is oily and purplish. Tu Wufu brought some, and I have seen it. He stated its nature is warm and neutral, asking a price of ten huan. He claimed it is most effective for postpartum use, with potency comparable to Liaoshen (Korean Ginseng).
*Wuzu Zu* records: Among ginsengs, those from Shangdang in Liaoshen (Korean Ginseng) are best, possessing head, face, hands, and feet shapes. Those from Qinghe are next. Those from Goryeo and Silla are inferior. Living ginseng cannot be seen nowadays. Imported into China, they are bound with ropes, steamed, and pressed flat, leaving clamp marks and hemp rope traces on top. Although Silla ginseng is large, it is often composed of several pieces joined together, making its efficacy inferior to smaller, whole roots. To select genuine ginseng and avoid fakes, choose those transparent like meat and those with horizontal striations near the rhizome (lu tou).