❀ Food Therapy & Herbs

Materia Medica for Diet Therapy: Cōng — Essential Substance among Vegetables, Releases the Exterior and Frees Yang

*Cōngbái*, *cōng* leaves, and *cōng* root-fibers: one vegetable, three uses; acrid and level, entering the lung and stomach — induces sweating and releases the exterior, disperses cold and frees yang, resolves toxins and disperses bindings.

About 9 min

「Cōngshí (scallion seed): flavor acrid, warm. Governs brightening of the eyes, and supplements center-deficiency. Its stalk may be made into a decoction; it governs cold-damage cold and heat, induces sweating, and treats wind-stroke with swelling of the face and eyes.」 (「葱实,味辛,温。主明目,补中不足。其茎,可作汤,主治伤寒寒热,出汗,中风面目肿。」)

— Shénnóng Běncǎo Jīng · Middle Grade · Cōngshí (《神农本草经·中品·葱实》) (reconstructed in the Běncǎo Gāngmù and Zhènglèi Běncǎo)

「Cōngbái: level. May be made into a decoction; governs cold-damage cold and heat, induces sweating, and treats wind-stroke with swelling of the face and eyes.」 (「葱白,平。可作汤,主伤寒寒热,出汗,中风,面目肿。」)

— Tao Hongjing, Míngyī Biélù · Middle Grade (《名医别录·中品》, Liang dynasty) (the Běnjīng’s cōngshí entry already contains the phrase “its stalk may be made into a decoction”; the Biélù supplements the nature-flavor and efficacy of the “stalk”; “flavor acrid, non-toxic” is the nature-flavor of the Běnjīng’s cōngshí entry, not exclusive to cōngbái)

「Cōng: acrid, warm. Enters the lung and stomach two channels. Disperses wind-cold, frees yang-qi, resolves toxins, disperses bindings, and stops bleeding.」 (「葱,辛,温。入肺、胃二经。散风寒,通阳气,解毒,散结,止血。**」)

— Wang Shixiong, Suíxī Jū Yǐnshí Pǔ · Class of Harmonizers (《随息居饮食谱·调和类》, Qing dynasty)

「Cōng: the essential substance among vegetables, used daily without awareness.」 (「葱,菜中要物,日用而不觉。**」)

— Li Shizhen, Běncǎo Gāngmù · Section on Vegetables · Cōng (《本草纲目·菜部·葱》, Ming dynasty)

I. Nomenclature: Cōng, Cōngbái, Cōng Leaves, and Cōng Root-Fibers

Cōng is the whole plant or bulb of a perennial herbaceous plant of the lily family, the scallion (Allium fistulosum L.); it is the soul of flavoring in the Chinese kitchen.

Li Shizhen etymologizes its name:

「Cōng is taken from cōng (haste); straight outside and hollow within, it has the image of sudden connection.」 (「葱,从匆,外直中空,有忽通之象也。」)

He also discriminates its varieties:

「Cōng has four kinds: winter cōng, summer cōng, hàn cōng (Chinese cōng), and hú cōng (foreign cōng). … For medicine one uses shān cōng (mountain cōng) and hú cōng; for food one uses winter cōng and hàn cōng.」 (「葱,凡四种:冬葱、夏葱、汉葱、胡葱。……入药用山葱、胡葱,食用冬葱、汉葱。」) — Běncǎo Gāngmù · Section on Vegetables · Cōng

The cōng eaten daily may be roughly divided into three kinds:

  • Dà cōng (Chinese cōng, Northern great scallion): represented by the Zhangqiu great scallion of Shandong; its cōngbái is thick and long; the soul of northern cuisine.
  • Xiǎo cōng (fragrant scallion, fine scallion): used more in the south; the scallion fragrance is intense; a fine item for dressing and garnishing.
  • Fēn cōng (tiller-propagated cōng): propagated by tillering; evergreen throughout the four seasons; commonly seen in the Yangtze valley.

In all the bencǎo, the medicinal use uniformly takes cōngbái as the essential part.

II. Nature, Flavor, and Channel Entry: Acrid and Level, Entering the Lung and Stomach

Source Nature Flavor Channel Entry Indications
Shénnóng Běncǎo Jīng (《神农本草经》) Warm Acrid — Cōngshí: governs brightening of the eyes, supplements center-deficiency
Míngyī Biélù (《名医别录》) Level Acrid — Cōngbái: governs cold-damage cold and heat, induces sweating, wind-stroke, swelling of the face and eyes
Qiānjīn Shí Zhì (《千金食治》) Level Acrid — Cōngbái: frees yang, induces sweating, resolves toxins
Shíliáo Běncǎo (《食疗本草》) Warm Acrid — Frees the joints, stops bleeding, disinhibits the five viscera
Běncǎo Gāngmù (《本草纲目》) Level Acrid Enters the hand-taiyin lung and foot-yangming stomach channels Releases the exterior and frees yang, resolves toxins and disperses bindings
Suíxī Jū Yǐnshí Pǔ (《随息居饮食谱》) Warm Acrid Enters lung and stomach channels Disperses wind-cold, frees yang-qi, resolves toxins, disperses bindings, stops bleeding

Summary: Cōng is acrid in flavor and level in nature (the Běnjīng states “warm”), and enters the hand-taiyin lung and foot-yangming stomach channels. Cōngbái is somewhat more acrid and level, and the leaves are somewhat more acrid and warm.

The difference between cōng and shēngjiāng:

  • Shēngjiāng (fresh ginger): acrid and warm, and “moving and not abiding”; excels at dispersing cold and checking vomiting.
  • Cōngbái (white part of scallion): acrid and level, and frees yang and disperses bindings; excels at releasing the exterior and freeing yang.

Huang Gongxiu’s Běncǎo Qiúzhēn (Qing dynasty) records:

「Cōng: acrid, dispersing, and lightly rising; able to disperse wind-cold, free the joints, reach the four limbs, free yang-qi, and disperse static blood.」 (「葱,辛散轻扬,能散风寒,通关节,达四末,通阳气而散瘀血。**」)

III. Indications and Efficacy: Releasing the Exterior, Freeing Yang, Resolving Toxins, Dispersing Bindings

1. Releasing the Exterior and Dispersing Cold

Cōngbái, acrid and level, entering the lung, issues and disperses wind-cold; it is a commonly used medicine for wind-cold common cold.

Tao Hongjing:

「Cōngbái: governs cold-damage cold and heat, induces sweating, wind-stroke, swelling of the face and eyes.」 (「葱白,主伤寒寒热,出汗,中风,面目肿。*」) — *Míngyī Biélù

Ge Hong’s Zhǒuhòu Bèijí Fāng records the famous formula “Cōng Chǐ Tāng” (Scallion and Fermented-Soybean Decoction):

「One hǔkǒu (handful) of cōngbái, one shēng of fermented soybean, three shēng of water, boil down to one shēng, take in one draught to induce sweating.」 (「葱白一虎口,豉一升,以水三升,煮取一升,顿服取汗。」)

This formula is simple yet powerfully effective; it treats the early stage of wind-cold common cold, with aversion to cold, fever, and absence of sweating; it is the ancestral formula of the later warm-disease school for acrid-warm release of the exterior.

2. Freeing Yang and Dispersing Bindings — Zhang Zhongjing’s Wonderful Use

Cōngbái, acrid and level, frees yang, and frees yang and disperses bindings; it penetrates the yang-qi of both inside and outside.

Zhang Zhongjing’s Shānghán Lùn records the famous formula Tōngmài Sìnì Tāng (Pulse-Freeing Frigid-Extremities Decoction), to which cōngbái is added, to treat shaoyin disease, with diarrhea, faint pulse, and a red face — the pattern of yin-exuberance repelling yang.

The acrid-dispersing and yang-freeing property of cōngbái rescues the rejected yang and draws yang back into yin; this is Zhang Zhongjing’s wonderful use.

3. Resolving Toxins

Cōng resolves various toxins; fish and crab toxins, wheat toxins, meat toxins, insect toxins, and drug toxins can all be resolved.

Li Shizhen:

「Cōng: kills all the toxins of fish and flesh.」 (「葱,杀一切鱼肉毒。*」) — *Běncǎo Gāngmù · Section on Vegetables · Cōng

The folk sayings “add cōng when eating crab” and “add cōng when eating fish” are based on this very principle.

4. Dispersing Bindings

Cōngbái, being acrid and dispersing, disperses bindings and disperses swelling, treating abscesses and swelling, breast abscess, and sore toxins.

The Běncǎo Gāngmù records:

「Cōngbái: disperses bindings, disperses swelling, resolves toxins, treats sores and ulcers.」 (「葱白,散结,消肿,解毒,治疮疡。**」)

5. Stopping Bleeding

Cōng leaves and cōng root-fibers (cōngxū): relatively warmer in nature, stop bleeding and disperse static blood.

The Běncǎo Gāngmù, citing the Jíyàn Fāng:

「Cōng leaves: stop bleeding; treat bleeding from incised wounds.」 (「葱叶,止血,治金疮出血。」)

IV. The Discrimination of Cōngbái, Cōng Leaves, and Cōng Root-Fibers

Li Shizhen’s discrimination:

「Cōngbái: acrid, level, enters the lung and stomach, frees yang and induces sweating. Cōng leaves: acrid, warm, disperse static blood, stop bleeding. Cōng root-fibers (root-fibers): treat wind-cold painful impediment, free the network vessels. Cōngzǐ (seed): warms the kidney, brightens the eyes.」 (「葱白,辛平,入肺胃,通阳发汗。葱叶,辛温,散瘀血,止血。葱须(根须),治风冷痛痹,通络。葱子(实),温肾明目。*」) — *Běncǎo Gāngmù · Section on Vegetables · Cōng

1. Cōngbái (White Part of Scallion)

The white bulb of the cōng, acrid, level, entering the lung and stomach, releases the exterior and frees yang; it is the authentic medicinal part of the plant.

2. Cōng Green (Cōngqīng, Cōng Leaves)

The green leaves of the cōng, acrid, warm, disperses static blood, stops bleeding, treating bleeding from incised wounds, and injury from falls and blows.

3. Cōng Root-Fibers (Cōngxū)

The root-fibers of the cōng, free the network vessels and disperse bindings, treat wind-cold painful impediment.

Li Shizhen:

「Cōng root-fibers: treat wind-cold painful impediment, free the network vessels.」 (「葱须,治风冷痛痹,通络。」)

4. Cōngshí (Scallion Seed)

The seeds of the cōng, warm the kidney and brighten the eyes, treating kidney-deficiency with blurred vision. The Shénnóng Běncǎo Jīng records that cōngshí “governs brightening of the eyes, and supplements center-deficiency”.

V. Zhang Zhongjing’s Use of Cōng: The Essential Core of the Shānghán Lùn

In Zhang Zhongjing’s Shānghán Lùn, cōngbái enters two formulas, both of which are essential for freeing yang.

1. Tōngmài Sìnì Tāng (Pulse-Freeing Frigid-Extremities Decoction) with Added Cōngbái

Shānghán Lùn · Shaoyin Chapter (§ 317):

「In shaoyin disease, with diarrhea of clear grains, interior cold and exterior heat, frigid hands and feet, pulse faint on the verge of expiry, the body not averse to cold, the person’s face red, or with abdominal pain, or with dry retching, or with sore throat, or with the diarrhea ceasing and the pulse failing to come forth, Tōngmài Sìnì Tāng governs.」 (「少阴病,下利清谷,里寒外热,手足厥逆,脉微欲绝,身反不恶寒,其人面色赤,或腹痛,或干呕,或咽痛,或利止脉不出者,通脉四逆汤主之。」)

Tōngmài Sìnì Tāng is in fact Sìnì Tāng with larger doses of gānjiāng and fùzǐ; if the face is red, then add cōngbái.

The acrid-dispersing and yang-freeing property of cōngbái draws the rejected yang back to the interior, making it the key herb-pair for shaoyin pattern of yang-rejection.

2. Báitōng Tāng (White-Connect Decoction)

Shānghán Lùn · Shaoyin Chapter § 314 (original formula of Báitōng Tāng):

「In shaoyin disease, with diarrhea, Báitōng Tāng governs.」 (「少阴病,下利,白通汤主之。」)

The composition of Báitōng Tāng (original formula in the Shānghán Lùn): four stalks of cōngbái, gānjiāng one liǎng, fùzǐ one piece (raw, peeled, broken into eight pieces), treating shaoyin disease, with diarrhea and faint pulse.

§ 315 (Báitōng Jiā Zhū Dǎnzhī Tāng, White-Connect Decoction Plus Pig-Bile):

「In shaoyin disease, with diarrhea and faint pulse, give Báitōng Tāng. If the diarrhea does not cease, with frigid extremities and no pulse, dry retching and vexation, Báitōng Jiā Zhū Dǎnzhī Tāng governs.」 (「少阴病,下利脉微者,与白通汤。利不止,厥逆无脉,干呕烦者,白通加猪胆汁汤主之。」)

This is the modified formula of Báitōng Tāng (with the addition of pig bile and human urine), treating the critical pattern of yin-exuberance repelling yang, with yang-medicines being rejected, which manifests as diarrhea that does not cease after taking Báitōng Tāng, but rather worsens with dry retching and vexation, and frigid extremities and absent pulse. Cōngbái, combined with fùzǐ and gānjiāng, frees yang and disperses cold, and returns yang and rescues counterflow; the white color of cōngbái and the meaning of “Bái Tōng” (white-connect) lie in the idea of “penetrating and connecting the yang-qi.”

3. Xuánfùhuā Tāng (Inula Decoction)

From the Jīnkuì Yàolüè:

「Inula (xuánfùhuā), cōng, and xīnjiàng (newly dyed fabric)」, treats “liver-constraint (gānzhe)”, in which the patient constantly wishes to stamp on his chest.

Cōngbái, freeing yang and dispersing bindings, combined with inula (xuánfùhuā), bears qi downward and disperses bindings; this is the Zhang Zhongjing formula for treating liver-constraint.

Zhang Zhongjing’s use of cōngbái has roughly two meanings:

  1. Freeing yang: combined with fùzǐ and gānjiāng, to return yang and free the pulse, treating shaoyin pattern of yang-rejection.
  2. Dispersing bindings: combined with xuánfùhuā, to disperse bindings and bear qi downward, treating liver-constraint.

VI. Dietary Applications

1. Cōng Chǐ Tāng (Scallion and Fermented-Soybean Decoction)

Three stalks of cōngbái and one shēng of fermented soybean are boiled and taken; this is the original formula from Ge Hong’s Zhǒuhòu Bèijí Fāng, treating the early stage of wind-cold common cold, with aversion to cold, fever, and absence of sweating.

2. Cōngbái Porridge

Three stalks of cōngbái and one liǎng of jīngmǐ are cooked into porridge and taken, treating wind-cold common cold, nasal congestion and runny nose, aversion to cold, and absence of sweating.

3. Fresh-Ginger and Cōngbái Decoction

Three slices of shēngjiāng and three stalks of cōngbái are boiled and taken, treating wind-cold common cold, and stomach-cold abdominal pain.

4. Cōngbái Hot-Compress on the Navel (Frees Yang and Disinhibits Water)

Cōngbái is pounded, stir-fried until hot, and applied to the navel, or hot-compressed on the lower abdomen, treating cold-congealing abdominal pain, inhibited urination, and retracted genitals.

The Běnshì Fāng (Song, Xu Shuwei) records cōngbái hot-compress on the navel for treating yin-toxin abdominal pain, and retracted genitals drawing into the abdomen.

5. Cōng and Honey External Application

Cōngbái is pounded, a small amount of honey (fēngmì) is added, and it is applied externally to the affected area, treating the early stage of sores and abscesses, and breast abscess.

6. Add Cōng When Eating Fish and Crab

The folk custom of “adding cōng, jiāng, and zǐsū (perilla) when eating fish and crab” is based on the meaning of cōngbái resolving the toxins of fish and crab.

7. Scallion, Fermented-Soybean, and Ginger Tea

Three stalks of cōngbái, one spoonful of light fermented soybean (dàndòuchǐ), and three slices of shēngjiāng are boiled and taken; this is Cōng Chǐ Tāng with the addition of ginger, treating wind-cold common cold accompanied by stomach-cold.

VII. Dietary Prohibitions and Contraindications

The prohibitions for cōng recorded in the various bencǎo are as follows:

  1. Those with exterior-deficiency and profuse sweating should avoid: The Běncǎo Gāngmù records that cōngbái induces sweating, and those with exterior-deficiency and spontaneous sweating, and yin-deficiency with night-sweating, should not eat it in large amounts.

  2. Those with húchòu (fox odor, body odor) should avoid: The Qiānjīn Yàofāng · Shí Zhì:

    「Cōng, if eaten, will provoke old diseases; those suffering from húchòu (fox odor, i.e., body odor) should avoid it.」 (「葱,食之发宿疾,患狐臭者忌之。**」)

  3. Avoid eating cōng with honey: The Běncǎo Gāngmù, citing earlier physicians:

    「Cōng must not be eaten together with honey; it will cause dysentery.」 (「葱,不可与蜜同食,令人泄利。**」)

    This saying is disputed in ancient and modern times; in clinical practice most do not consider it a problem, yet eating cōng and honey together on an empty stomach does indeed easily cause abdominal distention.

  4. Pregnant women should use caution: Li Shizhen:

    「Cōng: if eaten by pregnant women, it disturbs the fetus.」 (「葱,孕妇食之,令胎动。**」)

    Pregnant women should eat little; this is a cautious admonition, not an absolute prohibition.

  5. Those with gastric ulcer or gastritis should eat little: Cōng, being acrid and dispersing, easily irritates the gastric mucosa, and those with gastric ulcer or acute gastritis should eat less.

  6. Should not be combined with: The Běncǎo Gāngmù records that cōng “avoids” jujube (zǎo), dìhuáng (rehmannia), and chángshān (dichroa). This is a compatibility prohibition, not an ordinary dietary prohibition.

VIII. Summary of the Bencǎo Schools

Dynasty Author Source Core View
Han Attributed Shénnóng Běncǎo Jīng · Middle Grade (《神农本草经·中品》) Cōngshí: governs brightening of the eyes, supplements center-deficiency
Liang Tao Hongjing Míngyī Biélù · Upper Grade (《名医别录·上品》) Cōngbái: governs cold-damage cold and heat, induces sweating
Liang Tao Hongjing Běncǎo Jīng Jí Zhù (《本草经集注》) Cōngbái frees yang, leaves disperse static blood, root-fibers free the network vessels
Tang Sun Simiao Qiānjīn Yàofāng · Shí Zhì (《千金要方·食治》) Frees yang, induces sweating, resolves toxins
Tang Meng Shen Shíliáo Běncǎo (《食疗本草》) Frees the joints, stops bleeding, disinhibits the five viscera
Five Dynasties Rihuazi Rìhuázǐ Běncǎo (《日华子本草》) Treats epidemic seasonal epidemics, headache and hot mania
Jin Ge Hong Zhǒuhòu Bèijí Fāng · Scroll 2 (《肘后备急方·卷二》) Cōng Chǐ Tāng treats the early stage of cold-damage
Song Xu Shuwei Běnshì Fāng (《本事方》) Cōngbái hot-compress on the navel treats yin-toxin
Yuan Husihui Yǐnshàn Zhèngyào · Spices (《饮膳正要·料物》) Flavoring; frees yang; warms the center
Ming Li Shizhen Běncǎo Gāngmù · Section on Vegetables · Cōng (《本草纲目·菜部·葱》) The essential substance among vegetables, used daily without awareness
Ming Ning Yuan Shíjiàn Běncǎo · Class of Vegetables (《食鉴本草·菜类》) Frees yang and releases the exterior, resolves toxins and disperses bindings
Ming Gong Tingxian Shòushì Bǎoyuán · On Diet (《寿世保元·饮食》) Cōng Chǐ Tāng and ginger-cōng tea are daily drinks
Qing Wang Shixiong Suíxī Jū Yǐnshí Pǔ · Class of Harmonizers (《随息居饮食谱·调和类》) Disperses wind-cold, frees yang-qi, resolves toxins, disperses bindings, stops bleeding
Qing Huang Gongxiu Běncǎo Qiúzhēn · Section on Vegetables · Cōng (《本草求真·菜部·葱》) Acrid, dispersing, and lightly rising; frees the joints, reaches the four limbs
Qing Yan Jie et al. Dépèi Běncǎo · Section on Vegetables (《得配本草·菜部》) Frees yang and induces sweating, promotes lactation, disperses bindings

IX. Conclusion

Cōng — acrid and level, entering the lung and stomach, the essential substance among vegetables.

Cōngbái releases the exterior and frees yang; cōng leaves disperse static blood and stop bleeding; cōng root-fibers free the network vessels and disperse bindings; cōng seed warms the kidney and brightens the eyes.

Zhang Zhongjing’s use of cōngbái:

  • Báitōng Tāng borrows its power to free yang and disperse cold;
  • Tōngmài Sìnì Tāng with added cōngbái borrows its power to draw yang into yin;
  • Xuánfùhuā Tāng borrows its power to disperse bindings and free the network vessels.

Ge Hong’s use of cōngbái:

  • Cōng Chǐ Tāng borrows its power to release the exterior and disperse cold, the ancestral formula for acrid-warm release of the exterior.

Li Shizhen’s words are most wonderful:

「Cōng: the essential substance among vegetables, used daily without awareness.」 (「葱,菜中要物,日用而不觉。**」)

The Běncǎo Gāngmù, in the cōng section, also gathers the sayings of earlier physicians, stating that cōng can resolve the toxins of fish and flesh, and the toxins of fungi and mushrooms: “when eating fish, shrimp, crab, mushrooms and the like, adding cōng can resolve the toxins”; cōngbái, combined with fùzǐ and gānjiāng, treats the critical pattern of shaoyin yang-rejection; cōng combined with chǐ treats the early stage of wind-cold common cold; all of these are concrete elaborations of “the essential substance among vegetables”.

Three stalks of cōngbái in the morning — induce sweating and free yang, securing health.

Bibliography (Historical Classics)

  1. Han · Attributed, Shénnóng Běncǎo Jīng · Middle Grade (《神农本草经·中品》, on cōngshí; reconstructed in the Běncǎo Gāngmù and Zhènglèi Běncǎo)
  2. Liang · Tao Hongjing, Míngyī Biélù · Upper Grade (《名医别录·上品》, on cōngbái)
  3. Liang · Tao Hongjing, Běncǎo Jīng Jí Zhù · Cōng (《本草经集注·葱》)
  4. Jin · Ge Hong, Zhǒuhòu Bèijí Fāng · Scroll 2 (《肘后备急方·卷二》, the original Cōng Chǐ Tāng)
  5. Tang · Sun Simiao, Bèijí Qiānjīn Yàofāng · Scroll 26 · Shí Zhì · Cōng (《备急千金要方·卷二十六·食治·葱》)
  6. Tang · Meng Shen, Shíliáo Běncǎo · Cōng (《食疗本草·葱》)
  7. Five Dynasties · Rihuazi, Rìhuázǐ Běncǎo · Cōng (《日华子本草·葱》)
  8. Song · Xu Shuwei, Běnshì Fāng (《本事方》, on cōngbái hot-compress on the navel)
  9. Song · Tang Shenwei, Zhènglèi Běncǎo · Cōngshí and Cōngbái (《证类本草·葱实·葱白》)
  10. Jin (Jurchen) · Zhang Yuansu, Yīxué Qǐyuán · On Methods of Drug Use (《医学启源·用药法象》)
  11. Yuan · Husihui, Yǐnshàn Zhèngyào · Scroll 3 · Nature and Flavor of Spices (《饮膳正要·卷三·料物性味》)
  12. Yuan · Jia Ming, Yǐnshí Xūzhī · Class of Vegetables (《饮食须知·菜类》)
  13. Ming · Li Shizhen, Běncǎo Gāngmù · Section on Vegetables · Cōng (《本草纲目·菜部·葱》)
  14. Ming · Ning Yuan, Shíjiàn Běncǎo · Class of Vegetables (《食鉴本草·菜类》)
  15. Ming · Gong Tingxian, Shòushì Bǎoyuán · On Diet (《寿世保元·饮食》)
  16. Ming · Gao Lian, Zūnshēng Bājiān · Chapter on Beverages, Food, and Clothing (《遵生八笺·饮馔服食笺》)
  17. Qing · Wang Shixiong, Suíxī Jū Yǐnshí Pǔ · Class of Harmonizers (《随息居饮食谱·调和类》)
  18. Qing · Huang Gongxiu, Běncǎo Qiúzhēn · Section on Vegetables · Cōng (《本草求真·菜部·葱》)
  19. Qing · Yan Jie et al., Dépèi Běncǎo · Section on Vegetables (《得配本草·菜部》)
  20. Han · Zhang Zhongjing, Shānghán Lùn and Jīnkuì Yàolüè (《伤寒论》《金匮要略》, the original formulas of Tōngmài Sìnì Tāng, Báitōng Tāng, and Xuánfùhuā Tāng)

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