The Chinese Pistache original: "黃連木" (Huanglianmu). Pistacia chinensis. It is named for the yellow color of its inner wood, which resembles the medicinal Coptis root (Huanglian).

The Chinese Pistache is found in abundance throughout Jiangxi and the Huguang region A historical province covering modern Hubei and Hunan.. It grows into a massive tree, reaching several zhang One zhang is approximately 3.3 meters or 11 feet. in height and requiring several arm-spans to encircle its trunk. Its leaves resemble those of the Chinese Toon original: "椿" (Chun). Toona sinensis. but are smaller.

In early spring, the new buds appear with a faint reddish-yellow hue. People compete to gather these buds to pickle them for food or dry them in the sun to be used for beverages. The flavor is initially bitter but leaves a sweet aftertaste, much like an olive. During the sweltering summer months, it is effective for clearing internal heat and promoting the production of body fluids. The people of Hangzhou cook the buds together with licorice and green plums; when eaten this way, all five flavors are present.

According to the Famine Relief Herbal original: "救荒本草" (Jiuhuang Bencao). A 15th-century treatise by Zhu Xiao describing plants suitable for consumption during food shortages., this tree is also called the Huangdong Tree Literally "Yellow Pillar Tree.". It grows in the southern mountains and wilderness of Zhengzhou. Its leaves are like newly sprouted Toon leaves but are extremely small; they also resemble the leaves of the Chinaberry original: "楝" (Lian). Melia azedarach.. The foliage is slightly yellow in color. It produces purple-red flowers and bears seeds the size of peas—green when young and turning red or purple when ripe.

The leaves have a bitter taste. One must gather the tender buds and leaves and scald original: "煠" (Zha). A culinary technique of briefly boiling or blanching ingredients in water to remove bitterness or prepare them for seasoning. them until cooked, then soak them in water to draw out the bitter flavor. They can then be seasoned with oil and salt for a meal. The buds may also be steamed and sun-dried to be brewed as a tea.

The physical form and utility of the tree are identical across regions, though it is considered unusual that its flowers and fruit are rarely seen in the south. The grain of the wood is solid and firm. The General Gazetteer of Guangxi records that the Chinese Pistache is produced in every prefecture and county and is renowned for its durability. This is the wood referred to in the Miscellaneous Records of the Southern Ridges as the "Shengdaifang" original: "勝岱方". A regional term likely denoting a superior or highly durable grade of timber..