Asparagus original: 天門冬 (Tianmen Dong); specifically the species Asparagus cochinchinensis

Asparagus grows in the mountain valleys of Fenggao A historical county located near Mount Tai in modern-day Shandong Province, though it is now found everywhere. In spring, it produces climbing vines as thick as a decorative hairpin, reaching heights of over ten feet. Its leaves resemble those of fennel; they are extremely sharp, fine, sparse, and smooth. Some varieties possess backward-facing thorns, while others are rough to the touch but lack thorns entirely. Those with leaves resembling fine, scattered needles of the silk cedar likely referring to the Japanese Cedar or a similar conifer are all classified as Asparagus.

In summer, it produces white flowers, though some varieties bear yellow ones. In autumn, it produces black seeds along the sides of its roots and branches. After the Dog Days of summer original: 入伏 (rufu); the hottest period of the year, the flowers disappear and the seeds develop in a hidden manner. Its roots are white or yellowish-purple, as thick as a finger and two to three inches long; the larger roots are considered superior. Those produced in the Luoyang region have large leaves and thick stems, while those from Lingnan The far southern regions of China, such as Guangdong and Guangxi do not flower.

This plant is also known as Xiao, Diandong, or Dianji. Its name varies significantly across the Five Sacred Mountains of China:

• At the Eastern Peak (Mount Tai), it is called Yinyanghuo This name usually refers to Epimedium (Horny Goat Weed), but here it is recorded as a regional synonym for Asparagus.
• At the Central Peak (Mount Song), it is called Tianmen Dong.
• At the Western Peak (Mount Hua), it is called Guansong.
• At the Northern Peak (Mount Heng in Shanxi), it is called Wubuyu Literally translates to "No Illness Uncured".
• At the Southern Peak (Mount Heng in Hunan), it is called Baibu This name usually refers to the Stemona plant, but is used here locally for Asparagus.

On the mountain banks of Jingling, it is called Dianji. Those grown in the shaded northern slopes of the Northern Peak are considered of the highest quality.

The flavor is bitter and sweet; its nature is neutral but very cold, and it is non-toxic. It is primarily used to treat sudden "wind-dampness" A traditional category of ailments often manifesting as joint pain or seasonal illness and partial paralysis. It strengthens the bone marrow, stabilizes the Qi of the lungs and aids urination, and if taken over a long period, it is said to prolong one's life.