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Sweet in taste, slightly cold in nature, non-toxic. Primarily eliminates heat and benefits Qi (Vital Energy).
It is grown everywhere today, with those from the bamboo roots of Xiangyang being of the best quality. Therefore, preparing millet porridge in summer also serves to eliminate heat.
[Su Jing et al. verified]: The ears of Bai Liang (White Glutinous Millet) are large, with abundant hairs that are long. All types of Liang are similar, but the grains of Bai Liang are coarse, flat, and elongated, unlike the round shape of Su (Millet). The rice is also white and large; when eaten, it is fragrant and delicious, ranking second only to Huang Liang (Yellow Glutinous Millet). Tao Hongjing referred to it as Bai Liang. However, although Liang belongs to the category of Su, a detailed analysis shows they are distinct. Claiming it can be used to make Su porridge is entirely inaccurate.

Salty in taste, slightly cold in nature, non-toxic. Primarily nourishes Kidney Qi (Kidney Vital Energy), removes Wei Bi (stagnation in the stomach region), clears internal heat, and benefits Qi; aged rice becomes bitter in taste and primarily treats Stomach heat, Xiao Ke (Wasting-Thirst syndrome), and promotes urination.
The varieties planted in Jiangdong and western regions are all like this; their grains are finer than Liang rice. After cooking and pounding until white, they are also used as substitutes for Bai Liang, called "Bai Liang Su". Aged rice refers to rice stored for three to five years, sometimes called "Zi Mi", which is made into flour; it is particularly effective in relieving irritability and is consumed by practitioners of dietary therapy.
[Su Jing et al. verified]: There are many varieties of Su, all of which are finer than various types of Liang. It is a staple food in northern regions and differs from Liang. Tao Hongjing stated it could serve as Bai Liang and also mentioned it is sometimes called Zi; Zi is actually Ji (Setaria italica), which is another name for Shu (Glutinous Millet). Its rice washing water (milky water from rinsing rice) primarily treats Huo Luan (Cholera-like syndrome), sudden heat, heart vexation, and thirst; drinking several liters brings immediate recovery. Sour rice washing water is excellent for stopping Wasting-Thirst.

Sweet and bitter in taste, cold in nature, non-toxic. Primarily treats Middle Jiao deficiency-cold, eliminates heat-induced thirst, relieves vexation, and dissipates stone-related Qi. It is made by steaming rice and wheat, frying them until dry, and grinding them into powder. Also known as Qiu (fried grain flour).

Bitter in taste, slightly warm in nature, non-toxic. Primarily treats cough with counterflow Qi, Huo Luan, diarrhea, eliminates heat, and stops vexation and thirst.
This is Chi Shu (Red Glutinous Millet), also produced in northern regions. It is occasionally planted in Jiangdong but is not suitable for the local soil; it is mostly used in divine medicine prescriptions. Additionally, Hei Shu (Black Glutinous Millet), named Ju, is used for brewing wine and sacrifices.

Bitter in taste, non-toxic. Primarily treats Middle Jiao deficiency-cold, directs Qi downward, and eliminates heat.
This refers to a substance made from rice fat/oil, not a separate name for a type of rice. Mixing its powder with rice fat and applying it to the face can also make the skin lustrous and radiant, though its cooling effect is inferior to that of Mai Fu (Wheat Bran).
[Su Jing et al. verified]: One should use edible materials for preparation. Tao Hongjing claimed it was made from rice; how could rice generate more? One should only take the inner part of the rice grain. According to the *Shi Jing* (Classic of Food), using Dao (Rice) Qiu implies that Dao refers to the grain itself, clearly indicating it is not made from processed rice.