有着盖柿，于蒂下别生一重。又牛心柿，如牛之心。蒸饼柿，如今之市买蒸饼。华州有
一等朱柿，比诸品中最小，深红色。又一种塔柿，亦大于诸柿。性皆凉，不至大寒，食之引
痰，极甘，故如是。去皮，挂大木株上，使风日中自干，食之多动风。火干者味不佳。生则
涩，以温水养之，需涩去可食。逮至自然红烂，涩亦自去，干则性平。
得木之正，故入筋。以铅霜涂之，则失醋味。受金之制，故如是。今人多取西京大木
瓜为佳，其味和美。至熟止青白色，入药绝有功。胜、宣州者味淡。此物入肝，故益筋与血
。病腰肾脚膝无力，此物不可阙也。
今川、广、湖南北、二浙、江东西皆有。自八九月已堪食，收至三四月，方酸坏。石
蜜、沙糖、糖霜皆自此出，惟川浙者为胜。
川浙最佳，其味浓，其他次之。煎炼成，以 象物，达京都。至夏月及久阴雨，多自
消化。土人先以竹叶及纸裹，外用锻石埋之，仍不得见风，遂免。今人谓乳糖。其作饼黄白
色者，今人又谓之捻糖，易消化，入药至少。
又次石蜜，蔗汁清，故费煎炼。致紫黑色，治心肺大肠热，兼啖驼马。今医家治暴热
，多以此物为先导。小儿多食则损齿，土制水也。及生蚌虫，裸虫，属土故，因甘遂生。
所在有之，江浙、二川者，最大而长。京、洛者，差圆小。而惟东西京者佳，他处味不
及也。当心出苗者为芋头，四边附芋头而生者为芋子。八九月以后可食，至时掘出，置十数
日，却以好土匀埋，至春犹好。生则辛而涎，多食滞气困脾。唐杜甫诗曰“园收芋栗不全贫
”者，是此。以梗擦蜂螫处，愈。
有盖柿，在蒂部下方另生出一层。又有牛心柿，形状像牛的心脏。蒸饼柿，就像现在市场上购买的蒸饼。华州有一种朱柿，比所有品种中最小，呈深红色。又有一种塔柿，也比其他柿子大。它们的性质都偏凉，不至于大寒，食用后会引动痰液，味道极甜，所以会有这样的表现。去皮后，挂在粗大的木桩上，让风日晒自然干燥，吃多了容易动风。用火烘干的味道不好。生的时候涩口，用温水浸泡，待涩味去除后可食用。等到自然红烂，涩味也会自行消失，干燥后性质平和。
得木之正气，所以入筋脉。用铅霜涂抹它，就会失去醋的酸味。受金之制约，所以如此。现在的人多取西京的大木瓜为佳品，味道甘美。直到成熟时仍呈青白色，入药功效极佳。胜州、宣州的木瓜味道淡。这种物进入肝脏，所以有益于筋和血。患腰肾脚膝无力的病，此物不可缺。
如今川、广、湖南北、两浙、江东西都有。从八九月起就可以食用，收藏到三四月，才变酸腐坏。石蜜、沙糖、糖霜都由此出，只有川浙产的为好。
川浙产的最佳，味道浓郁，其他的次之。煎炼制成，做成象形物品，运达京都。到了夏季及长时间阴雨，多会自行消化。当地人先用竹叶及纸包裹，外用煅石埋藏，仍然不能见风，于是得以避免（变质）。现在人称为乳糖。做成饼状黄白色的，现在人又称之为捻糖，容易消化，入药最少。
其次为石蜜，蔗汁清澈，所以耗费煎炼功夫。导致紫黑色，治疗心肺大肠热，兼喂骆驼马。现在医家治疗突发高热，多以此物为先导。小儿多吃则损伤牙齿，这是土克水的道理。以及产生蚌虫、裸虫，属于土的缘故，因为甘甜而滋生。
各地都有，江浙、两川产的，最大且长。京城、洛阳产的，稍圆小。但只有东西二京产的好，其他地方味道不及。当心处发出的苗为芋头，四边附着芋头生长的为芋子。八九月以后可食用，到时挖出，放置十几天，再用好土均匀埋藏，到春天依然好。生的时候辛辣且有黏液，多吃滞气困脾。唐代杜甫诗说“园收芋栗不全贫”，指的就是这个。用梗擦拭蜂螫处，可愈。
There is the "Gai Shi" (Covered Persimmon), which grows an additional layer below the stem. There is also the "Niu Xin Shi" (Ox-Heart Persimmon), shaped like an ox's heart. The "Zheng Bing Shi" (Steamed Cake Persimmon) resembles the steamed cakes bought in markets today. In Huazhou, there is a type of "Zhu Shi" (Vermilion Persimmon), the smallest among all varieties, with a deep red color. Another type is the "Ta Shi" (Pagoda Persimmon), which is larger than other persimmons. Their nature is cool, not excessively cold; consuming them induces phlegm, and they are extremely sweet, hence such effects. After peeling, hang them on large wooden stakes to dry naturally in wind and sun; excessive consumption may stir up wind [pathogens]. Those dried by fire have inferior taste. When raw, they are astringent; soak them in warm water until the astringency disappears before eating. When they naturally rot red, the astringency also disappears naturally; when dried, their nature becomes neutral.
Receiving the upright Qi of Wood, it enters the sinews. Coating it with Qianshuang (Lead Frost) causes it to lose its vinegar-like sour taste. Being controlled by Metal, it behaves thus. Nowadays, people consider the large papaya from Xijing (Western Capital) as the finest, with a sweet and harmonious taste. Even when fully ripe, it remains greenish-white; used in medicine, it has excellent efficacy. Papayas from Shengzhou and Xuanzhou have a bland taste. This substance enters the Liver, thus benefiting the sinews and blood. For conditions of weakness in the lower back, kidneys, legs, and knees, this substance is indispensable.
They are found in Sichuan, Guang, Hunan, Hubei, Liangzhe, Jiangdong, and Jiangxi. Edible from August and September onwards, stored until March and April, they become sour and spoiled. Shimie (Rock Honey), Shatang (Brown Sugar), and Tangshuang (Sugar Frost) all originate from this, with those from Sichuan and Zhejiang being superior.
Those from Sichuan and Zhejiang are best, with rich flavor; others are inferior. After decoction and refining, they are formed into elephant-shaped objects and transported to the capital. During summer and prolonged rainy seasons, they tend to melt spontaneously. Locals first wrap them in bamboo leaves and paper, then bury them in Duanshi (Calcined Gypsum) outside, ensuring they do not see wind, thus avoiding spoilage. People now call this Latang (Lactose Sugar). Those made into yellowish-white cakes are now called Niantang (Pinched Sugar), easy to digest, and least used in medicine.
Next is Shimie (Rock Honey); the sugarcane juice is clear, requiring extensive refining. It turns purple-black, treating heat in the Heart, Lungs, and Large Intestine, and is also fed to camels and horses. Modern physicians often use this substance as a precursor in treating sudden high fever. Excessive consumption by children damages teeth, following the principle of Earth overcoming Water. It also generates clam worms and naked worms; due to its association with Earth, it arises from sweetness.
Found everywhere, those from Jiangzhe and Liangchuan are the largest and longest. Those from Jingcheng and Luoyang are rounder and smaller. Only those from the Eastern and Western Capitals are good; flavors from other places are inferior. The sprout emerging from the center is called Yutou (Taro Head); those growing attached to the sides are called Yuzi (Taro Offspring). Edible after August and September; dig them up at that time, leave for ten days, then bury evenly in good soil; they remain good until spring. Raw, they are pungent and slimy; excessive consumption stagnates Qi and troubles the Spleen. The Tang Dynasty poet Du Fu said, "Harvesting taro and chestnuts in the garden prevents complete poverty," referring to this. Rubbing the sting site with the stalk heals it.