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Sweet in taste, slightly cold in nature. It stops chills and fever, promotes the free flow of the Large Intestine, and treats lacquer dermatitis (skin allergy caused by contact with lacquer). People use it to brew wine and boil sugar; this grain is plump, soft, and easy to digest. However, it is not commonly used in standard prescriptions. Instead, it is chewed and applied topically to lacquer dermatitis, or used to ferment various medicinal wines.

[Note] This grain's function is that of Dao Shu (glutinous rice from Oryza sativa var. glutinosa). Nowadays, most people refer to Su Nuo as Shu Dao, treating Shu as Nuo. It is also abundant in the northern regions. Wine brewed from Su Shu has less juice than that from Shu Mi. Su Shu should have distinct therapeutic effects, but these are not recorded in the Materia Medica. Among Shu, Ji, Su, Shu, Jing, and Nuo, these three types of grains include Shu.

Salty and sour in taste, warm in nature, non-toxic. It primarily descends Qi, relieves irritability and thirst, harmonizes the Stomach, and stops diarrhea.
This refers to the aged, reddish grain stored in granaries for a long time, which is often used in decoctions. People use it to make vinegar-wine, which is superior to newly harvested Jing Mi.

Bitter, sweet, and acrid in taste, extremely hot in nature, toxic. It primarily facilitates the action of other herbs and eliminates various pathogenic evil toxins.
In seasons of extreme cold where seas freeze, only wine remains liquid, demonstrating its unique heat property among all substances. Medical practitioners often require it to enhance the potency of formulas. Drinking it can cause physical exhaustion and mental confusion due to exposure to misty vapors. Some remain healthy, some fall ill, and some die. The healthy drink wine, the sick eat congee, and those who die did so on an empty stomach. This illustrates that the potent nature of wine expels evil more effectively than food.
[Note] Wines include grape wine, Shu wine, Shu wine, Jing wine, Su wine, Qu wine, and honey wine. Liquor is made using Qu (fermentation starter). Grape and honey wines do not use Qu. Drinking grape wine can resolve phlegm and break blood stasis. The mellow qualities of various wines differ; only rice wine is suitable for medicinal use.

Acrid in taste, neutral in nature, non-toxic. It primarily treats malaria with chills and fever, expels pathogenic factors, stops dysentery, treats impotence, relieves thirst associated with Xiao Ke (wasting-thirst syndrome), and cures hangover headaches. It grows in Hanzhong and is the flower of the Vigna angularis (Adzuki bean). It is harvested in the seventh lunar month and dried in the shade.
Since the flower and the seed are different parts, they cannot be classified together. Practitioners rarely use it, but now one may rely on its indicated indications for treatment. However, the reason for the name "Fu Bi" remains unclear. The *Shennong Ben Cao Jing* does not state it is the Adzuki bean flower; this was clarified by later physicians. It is uncertain if this is correct. There is a small tree by the sea, resembling Gardenia jasminoides, with many curved stems, called Fu Bi. It is effective in treating malaria, and its bark soaked in wine treats heart and abdominal pain. This is likely the true substance. If so...
[Note] In the Shan Nan region, Fu Bi is traditionally identified as Puerariae Flos (Kudzu flower). The *Shennong Ben Cao Jing* states it is the Adzuki bean flower, while Tao Hongjing mentions the small tree by the sea. It is unknown which is correct. However, Puerariae Flos resolves alcohol intoxication far better than Adzuki bean flower, and Puerariae Radix can also resolve alcohol intoxication, whereas Adzuki bean has no such effect. Comparing Puerariae Flos and Adzuki bean flower, Puerariae Flos is the authentic one.