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The term indian bread used today refers to the dried sclerotia of indian bread Poria cocos (Schw.) Wolf of the Polyporaceae fungus. This product is widely distributed, with two types: cultivated and wild. The wild ones are produced in Lijiang, Shigu, Jianglian and other places in Yunnan and are of better quality, and are called "indian buead tuckahoe"; cultivators originally thought that Anhui's yield was larger and were called "indian buead tuckahoe". "Anling" is mainly produced in Yuexi, Taihu, Huoshan, Qianshan and other counties; the largest output of artificial cultivation products is now in Longquan, Qingyun, Baoning, Zhejiang, Hubei, Guizhou, Sichuan, Guangxi, Fujian, and Taiwan It is also produced in , Henan, Hunan and other places.

materia medica Research shows that there is no change in the ancient and modern varieties of medicinal Indian bread, all of which are Poria cocos. Indian bread is widely distributed. In the early days, those from famous mountains and rivers were the best. In the Ming Dynasty, wild Indian bread from Yunnan began to be valued. It is called "indian buead tuckahoe". As for artificial cultivation, Anhui is the most common, but it is customary to think that cultivated products are less efficient than wild ones.

【Variety Review】

There are many different spellings of the word "indian bread". Wushi'er Bingfang The prescription for treating dryness is "Fu Ling". According to "Zhuangzi" "Xu Wugui" calls Chuling "豕连", so "fuling" is probably the earliest way to write this thing. "Historical Records" supplemented by Mr. Chu "Guice Biography" is called "Fu Ling". According to the fact that "Fu" and "Fu" have the same pronunciation, see "Shuowen Tongxun Ding Sheng" for an explanation. "Ling" can be connected with "Ling", see "Li Shi" Volume 9 Han Monument on Wu Zhongshan, an old friend of Xiping Dynasty. "Guangya" writes "Fu Ling", which is made up of the characters "Fu Ling" and each with a cursive head. As for the "indian bread" that was popular in later generations, the character "ling" is suspected to be the abbreviation of "蕶".

Indian bread is a fungus-like organism that often parasitizes trees such as Pinaceae, Masson pine, and red pine. On the root, Bencao Jing said that it "grows under the great pine trees in the Taishan Valley". The medicinal map of "Yanzhou Indian Bread" in "Zheng Lei" has accurately depicted its growth state (Figure 1). As for the legend, Indian bread is rosin. According to Gao Yu's annotation of "Huainanzi", it says: "indian bread, Chitose rosin." "Dian Shu" says: "indian bread," which is absurd, but according to various descriptions of the form of Indian bread, its No problem for Poria cocos. Bencao Tujing has the most detailed record. He transcribed his text: "It comes out of a large pine tree and grows by its roots. It has no seedlings, leaves or flowers. It forms a block like a fist. On the bottom of the soil, the size can be several kilograms, as big as a few kilograms." Human shape, turtle shape is preferred. The skin is black, and the flesh is red and white. The clouds may be formed by the rosin flowing into the soil for many years, or the clouds may be fake pine gas growing on the roots. The method adopted by people in the East today, the ancient pine trees in the mountains, have been used by people for a long time. When cutting down, the branches and leaves will no longer grow, it is called Indian bread plowing. When you see it, you will prick the ground with an iron-tipped cone within a foot of land on all sides. If there is Indian bread, the cone will not be plowed. , So he dug up the soil and took it out. The big Indian bread was also big. They were all self-made and not attached to the roots. The ones that clung to the roots and were light and weak were Indianbread with Pine. However, the ones that grew out of false energy were said to be better."

It needs to be explained that many documents mention the symbiosis between Indian bread and dodder. There is a saying in pre-Qin literature that "it may be said that rabbit silk has no roots, and its roots do not belong to the earth, so Indian bread is the same." See "Art" "Wen Lei Ju" quoted "Lu Shi Chun Qiu", and "Huainan Zi" especially extended it. It said, "A thousand-year-old pine has Indian bread underneath and rabbit silk above." It also says, "Rabbit silk grows without roots, and Indian bread is drawn." , the rabbit silk dies." As for Baopuzi's description is more vivid: "Like rabbit silk grass, there is the root of Futu (ST32) below. Without this rabbit below, the silk cannot grow above. It really doesn’t belong.” Also, “The nascent root of rabbit silk resembles a rabbit. Dig it out, dissect its blood to mix the elixir, and apply it to change it. You can do whatever you want.” (Both are cited in Volume 81 of "Yi Wen Lei Ju" (Slightly different from the text of the current version) Cuscuta is classified as Cuscuta chinensis Lam. of the Convolvulaceae family. This plant is a parasitic twining herb with no roots and chlorophyll. It absorbs nutrients from the host plant by relying on the haustoria on the filamentous stem, but Cuscuta is mainly parasitic on leguminous plants and has nothing to do with Indian bread growing under the roots of pinaceous plants. The ancients noticed that dodder has no roots, but mistakenly identified Indian bread as its root. The reason is as follows:

1. There are often white mycelium on the ground at the base of pine trees growing indian bread. In the morning, hairy filaments can also be seen on the pine trees wrapped from the ground to the trunk, or a layer of pale white grows from the surrounding soil. The cloud-like mycelium is actually the mycelium of Poria cocos. These conditions are still a sign that farmers are looking for wild Indian bread. In fact, the ancients also noticed this phenomenon, "Historical Records" Mr. Chu said in "Biography of Gui Ce": "The so-called subdued spirit is under the rabbit thread, which looks like a flying bird. The new rain has stopped, the sky is calm and windless, so I carry the rabbit thread away at night, and use the rein to candle the place. When the fire is extinguished, remember its location, place it with a four-foot-long ring of new cloth, and dig it out as soon as it is clear. It can be found if it is four to seven feet deep, but cannot be found if it is more than seven feet. Those who subdue spirits are like thousand-year-old pine roots. If you eat them, you will not die. "According to the description of "rabbit silk", it still refers to mycelium, not to the dodder plant.
2. indian bread Bencao Jing Another name is "Fu Tu", which probably means "its shape is like a rabbit". The so-called "rabbit silk" should refer to the hairspring on "Fu Tu", which is the aforementioned Mycelium. Since most ancient authors had no field observation experience, they took it for granted that this "rabbit thread" was "female dill" that was "spread on the pine", that is, chinese usnea usnea family plants chinese usnea usnea Usnea diffracta Vain., "The Book of Songs" Xiaoya﹒ "鍍弁" "茑和女丝", Mao Chuan "女荑, dodder, chinese usnea usnea also."
3. "Erya" "Tang Meng, Nuluo, Nuluo, Tusi." "Tang Meng" is the Book of Songs﹒阘风﹒ "Mingyi Bielu" in "Yuan Cai Tang" refers to the plant Cuscuta chinensis, Mingyi Bielu also said: "Dodder Seed is a Tang Meng." chinese usnea usnea, Although dodder has different hosts, they are both parasitic plants, so poets often confuse them with each other. For example, there is a sentence in "Nineteen Ancient Poems" "I am newly married to you, and dodder attaches to the female rose."

As a result, "rabbit silk", which originally refers to Indian bread mycelium, was first mistaken for Chinese dodder of the usnea family, and then converted to dodder of the Convolvulaceae family. There is a saying that Indian bread has dodder on it. However, the ancients have long expressed doubts about this. For example, Dodder Seed's Tao Note: "The old saying is that there is Indian bread under it and dodder above it, but it is not necessary now." Su Song said: "No one today has seen it like this." Kou Zong-shi also said: "It is very credulous to say that there is rabbit silk on the top and Indian bread on the bottom." As for Bencao Gangmu, the correct conclusion was reached. Li Shi-zhen said: "There is Indian bread on the bottom. , then there is spiritual energy like silk on it, which is also seen by mountain people from time to time. It is not rabbit silk from rabbit silk. Those who annotated "Huainanzi" said that rabbit silk and nvluo are wrong. Indian bread is as big as Among those who fight, there are those who are as strong as stone and will definitely win. Those who are light and weak are not good because they are young and not strong. Wang Wei of Liu Song Dynasty's "Indian Bread Praise" says: Haoling lives at the bottom, and Tongsi hangs at the top. The chicken is in the middle. Fu, his appearance is like a tortoise and Cai Cai. The god is a handsome man, and he protects the young moxa. He has an unwavering determination, and his soft red color is admirable. Look at this Tong silk, which is the proof of rabbit silk."

【Evolution of Authentic】

Because Indian bread is regarded by immortals as a top-grade elixir that can "sooth the soul and nourish the spirit, prevent hunger and prolong life", it is recorded that most of its production areas are in scenic mountains and rivers. For example, Bencao Jing said that Indian bread is "raw and healthy". "There is a big pine tree in the Taishan Valley", "Fan Zijiran" says: "Indian bread comes out of Songgao Sanfu", "Ji Xue Ji" quotes "Songshan Ji" as saying: "There are big pine trees in Songgao Mountain, which may be a hundred years old or a thousand years old. Its essence turns into a green cow or a turtle, and if you eat it, you will live forever."

"Xinxiu" says: "Today there is also Indian bread in Taishan, which is white and solid and small, and is no longer used. The first one came out of Huashan, and it was very thick. It is also found in Nanshan in Yongzhou, but it is not as good as Huashan." Qianjin Yifang﹒ The people who paid tribute to Indian bread in "Yu Chuzhou Tu" include Yongzhou, Huazhou, and Guozhou. It is proved by other data that Indian bread in the Tang Dynasty was mainly produced in Huashan and its surrounding areas. Tongdian Volume 6: "Huayin The county tribute Indian bread is thirty-eight pounds, and the Indian bread with Pine is thirty-eight pounds." Wu Rong's poem "It is advisable to send Indian bread to Li Jianyi during illness" has a sentence: "Thousand-year-old Poria Cudder has dragon scales, and the most precious one is found at the top of Taihua Peak. ", Jia Dao's poem: "As the saying goes, taking medicine is better than eating. Indianbread with pine is picked in Huayue Mountain." Up to the Five Dynasties, Shu Bencao still said: "There are big pine trees everywhere, but Huashan Mountain has the most."

Indian bread is widely distributed. Later generations highly praised the wild Indian bread in Yunnan, which was called "indian buead tuckahoe". According to Zhanghua's "Natural History" of Jin Dynasty: "rosin fell to the ground and turned into Fu Ling after a thousand years, and Fu Ling became a thousand years old." It is the soul of a tiger. Today there is Fu Ling in Taishan but no tiger soul. There is a tiger soul in Yongchang of Yizhou but no Fu Ling." Yizhou Yongchang is in Baoshan, Yunnan today. It is known that there was a lack of understanding of the Indian bread resources in Yunnan at that time. Guo Yigong, who was slightly later "Guangzhi" says: "The pine roots of Indian bread run through it, and Zhuti and Hanyang counties were born." Zhuti and Hanyang are between Yunnan and Guizhou today. This may be the earliest record of Indian bread appearing in Yunnan.

In the Six Dynasties, Tang and Song Dynasties, Indian bread produced in Yunnan and Guizhou was not valued. As for the Qing Dynasty's "Dianhai Yu Heng Zhi", it said: "Indian bread is recommended to Yunnan by everyone in the world, and it is called Indian buead tuckahoe." It also says: "Li Shi-zhen , "Indian buead tuckahoe" is not mentioned in Jiang Pian'an's book, and the importance of "indian buead tuckahoe" was in the Kangxi period." It seems inaccurate, Bencao Mengquan said: "There are shortcuts, but Yunnan and Guizhou are the best." Chen Jia The -mo era was before Li Shi-zhen, and later in the era, Wang Ken-tang Zhengzhi Zhunsheng's Placenta Pill and Jingyue Quanshu's atractylodes rhizome pill were both specially used for "indian buead" "Tuckahoe", then the reputation of Indian bread produced in Yunnan began in the early Ming Dynasty, and until recently, Indian buead tuckahoe was the best. Zhiwu Mingshi Tukao said: "Indian bread, Benjing Top grade, grown from pine roots. Nowadays, it is produced in Yunnan. There are only two tributes per year, weighing more than 20 kilograms. The skin is moist and fine, with water ripples, and it is extremely solid." "Drug Production Analysis" says: "It is produced in Yunnan. It is Indian buead tuckahoe, the most authentic." "Updated Edition Weiyao Tiaobian says: "Looking at the red pine trees, there is Indian bread underneath. This refers to natural wild Indian bread, which grows in ten years or more. It takes hundreds of years to obtain the essential qi of pine. Its skin is black and wrinkled, and its flesh is firm and combined. No matter where it is produced, it is a good product. However, it is produced in Yunnan. There are many natural ones, and the skin is thin and wrinkled, and the flesh is striped. Those with a jade color and a waxy body are the best, but unfortunately not many are shipped. Others from Lin'an, Liu'an, and Yuqian are mostly grown in Lingcos."

Regarding the artificial cultivation of Indian bread, Tao Hong-jing mentioned: "When I came out of Yuzhou today, the local people made it by grinding pine trees. The shape was small and the red color was not good." This seems to refer to artificial cultivation rather than artificial cultivation. It is artificial, but the technology is obviously still in its infancy and not mature enough, so the quality is not as good as the wild ones "as big as a three- or four-liter vessel, with black and wrinkled outer skin, solid white inside, and shaped like birds, beasts, fish and turtles".

The record of Indian bread planting in the Song Dynasty is relatively complete. Monk Yuan Zhao of Lingyin Temple in the Southern Song Dynasty wrote a poem: "I don't plant Indian bread for planting pine trees, just because the mountains are green all the time. The old monk did not hesitate to take his generals with him and left them with the West Lake. Make a painting screen." The planting method is carefully recorded in the sequel of "Guixin Miscellaneous Knowledge": "Taoist priests are like mountain clouds, and Indian bread is grown from the roots of big pine trees. In recent times, villagers choose the smaller ones and tie them to the broken roots of big pine trees. Among them, tie them tightly to allow the fat to seep into them, then select the fertile land, rough it up, and harvest it in three years, and it will grow into a big ling. Dongxiao Mountain is the most suitable for Indian bread, and many people often steal the seeds. , and went away with a secret intention, and then harvested it a few years later. The more people planted it, the more people said." This method of using young lingcos as a "meat guide" is equivalent to the modern method of digging up the roots of raw lings to introduce seeds.

In the Ming and Qing dynasties, Indian bread became increasingly popular, especially in Anhui Province. However, it is worth noting that planting Indian bread was often criticized for deforestation and vegetation destruction. Zhiwu Mingshi Tukao said: "Elsewhere They were all cut off with pine trees and buried in the mountains. After three years, the wood rotted and turned into poria. The skin was rough and black and the texture of pine was useless. However, the mountain trees were all cut with pine needles, which could especially exhaust the strength of the soil. Therefore, the mountains were planted with Indian bread. In the ever-changing Tongfu, sand collapses and rocks fall, blocking the stream. The harm will be far away. I heard that the people of Xin'an banned it."