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The flavor is sweet, and the nature is slightly warm. It primarily harmonizes the middle jiao (middle burner) and directs qi downward. The leaves are used to treat persistent vomiting and diarrhea caused by Huoluan (cholera-like syndrome).
People often plant it along fences or walls; its pods are delicious when steamed. However, there is no standard usage for its beans. The leaves are used singly. Those suffering from Hanre Bing (cold-heat disease, such as malaria) should not consume them.

[Su Jing et al. verified] In the north, this is called "Que Dou" (Magpie Bean), because its color is black with white speckles.

The flavor is sweet, the nature is warm, and it is non-toxic. It primarily tonifies qi and supplements the middle jiao. However, excessive consumption causes internal heat and leads to irritability.
It is planted in Jingzhou, Yingzhou, and north of the Yangtze River. Its seedlings resemble reeds but differ from Setaria italica (millet), and the grains are also larger. Most millet is Su (sticky millet); nowadays, people also call Su millet Shu (broomcorn millet). Unless brewing Shu rice wine, Su and Shu are generally used interchangeably. There is another type of rice similar to Shu rice but with significantly larger grains; consuming it is detrimental to health and is said to trigger latent diseases.
[Su Jing et al. verified] There are several varieties of Shu, which have been noted in previous entries. Here, yellow and black Shu rice are discussed generally. It does not resemble reeds at all; although it resembles millet, it is not millet. This is Ji (Panicum miliaceum var. compactum), explained in detail in the following entry.

The flavors are sweet and bitter, the nature is neutral, and it is non-toxic. It primarily tonifies qi, relieves irritability, and stops diarrhea.
This is the rice commonly eaten today, varying in four or five types such as white, red, small, and large, yet belonging to the same category. The Chen Lin Mi (aged storehouse rice) mentioned earlier is also this type, named "Lin" because it was stored for soldiers.
[Su Jing et al. verified] Legends state that eating Lin rice is equivalent to receiving a salary ("Lu"). "Lin" refers to a granary. The aged grain from the former granary was written as "Lin," but the character was mistakenly written as "KT" (likely a corruption in transmission), referring to military storehouse rice. If the new Lin military rice is bitter, is it also considered aged?

The flavor is bitter. It primarily warms the middle jiao but causes excessive heat and hard stools.
In Daoist prescriptions, both Dao Mi (rice) and Jing Mi (non-glutinous rice) are sometimes used together, implying they are two different substances. It is claimed that the bran of Dao Mi is white like frost. However, in the Jiangdong region, this is not observed, and Jing Mi is generally referred to as Dao. The color characteristics remain unclear.
[Su Jing et al. verified] "Dao" is a general term for grain. *Erya* states: "Tu, Dao ye" (Tu is rice). Jing Dao is not treated as a separate entity, which is profound and difficult to understand.

The flavor is sweet, and it is non-toxic. It primarily tonifies qi and supplements deficiencies.
Ji Mi (Ji rice) is unrecognized; texts often mention "Shu Ji." Ji likely resembles Shu. There is another type of rice whose identity is unknown. The *Classic of Poetry* mentions: "Shu, Ji, Dao..." These constitute the Eight Grains. Laypeople cannot verify or distinguish them. If such common grains cannot be clarified, how can one understand rare herbs like Lingzhi?
Consulting Si Shengzhi's *Book on Agriculture*, it mentions Shu, consistent with the previous description. It lists Dao but not Ji; Dao here refers to Jing Mi; Liang is Su; He is Setaria italica (millet). Dong Zhongshu stated: He is the seedling name for Setaria italica; Ma is Sesamum indicum (sesame); Dama is Cannabis sativa (hemp); Shu is Glycine max (soybean). Soybeans have two types; Xiaodou (small bean), also known as Ling, has three or four varieties. Wheat includes Damaixiao Mai (large and small wheat), also called Sumai (winter wheat), or simply Zhongmai (sown wheat). Thus, the boundaries of various grains are clear. Gumi (Zizania latifolia corm), also known as Diaohu, can be made into cakes. Additionally, in Hanzhong, there is a grain called [unclear], with grains like millet but black skin, which is edible and makes excellent wine. Youwuhe grows wild like barnyard grass; during famines, it serves as food and is insecticidal; boiled water irrigates the soil, killing earthworms. Barnyard grass is also edible. All these include several varieties.
[Su Jing et al. verified] *Lüshi Chunqiu* mentions a grain from Yang Mountain. Gao You commented: In Guanzhong, it is called Mi; in Jizhou, it is called [unclear]; *Guangya* states: [Unclear] is Ji. In ancestral temples, Ji is called Mingzi. *Mu Tianzi Zhuan* records: People of Chiwu presented 100 loads of [unclear] wheat. *Shuowen Jiezi* states: Ji is the chief of the five grains and the title of the official in charge of fields; since the Shang dynasty, Zhou Qi has presided over it. This is an official title, not a grain name. Furthermore, ancient Confucians considered Ji a type of Setaria italica, or superior to it. *Erya* states: Zi refers to Ji. Tao Hongjing listed the eight grains as: Shu, Dao, Liang, He, Ma, Shu, Mai. Laypeople still cannot distinguish them, let alone rare herbs. Since Ji He exists, it is clearly not Setaria italica. The Materia Medica records Ji; Ji is [unclear]. In Chu, it is called Ji; in Guanzhong, it is called Mi; its grain is called Huangmi (yellow rice), mixed with Shu as Su. Thus, its seedlings resemble certain plants and Shu, which aligns with reality. Confucians only discuss its meaning, ignoring its physical reality. Investigating Zheng Xuan's commentary on *Liji*: Wanggua is identified as Bafu; Zha is defined as pear that does not keep well. The Official in Charge of Sores in the Rites of Zhou manages Zhu Yao, stating that "Zhu" should be read as "Zhu," meaning attachment.