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[Recorded in the Lower Grade of Bie Lu]
[Taste and Nature] Bitter, warm, non-toxic.
[Indications] Primarily used as rice for meals to warm the Middle Jiao (Middle Burner), but it tends to generate internal heat, leading to dry and hard stools.
[Evaluation] It is said: According to *Erya*, rice is the essence of Taiyin (Lung Metal); it must contain moisture and undergo soaking/wetting to transform and mature. Therefore, the grains are white like frost, and its nature is particularly suited to water. Thus, during the Zhou Dynasty, a specific official titled "Dao Ren" (Manager of Rice) was established to oversee cultivation in low-lying lands, managing water through pig pens for storage, dikes for retention, ditches for drainage, sui (small irrigation channels) for uniform distribution, lie she (field reservoirs) for holding water, kuai (large canals) for discharge, and wading to clear weeds for field preparation. In the Han Dynasty, the position of "Daotian Shizhe" (Envoy for Rice Fields) was also created to regulate water conservancy. *Erya Yi* states: Rice is also called Jing (non-glutinous rice), but there are glutinous and non-glutinous varieties. Modern people call the glutinous variety Nuo, and the non-glutinous variety Jing. However, in ancient times, both were collectively referred to as Dao (rice). *Shuowen Jiezi* states: Dao is Jing. The Pei Guo region says: Nuo and Jing belong to the Dao category; some write it as "Jing," which directly equates Nuo with Dao. If Zheng Kangcheng's commentary on *Zhou Li* states: "Jing is Jing," then Dao is Jing; essentially, both are Dao. Thus, Zhang Shengzhi said: Plant Jing Dao in March, and Shu Dao in April. *Zilin* states: Nuo is glutinous Dao; Jing is non-glutinous Dao. People today also refer to these two grains as Dao. Regarding texts in the *Book of Songs* and *Book of Documents*, they should be interpreted according to their specific usage. For example, in *Analects*, "eating Dao" refers to Jing. In *Yueling* (Monthly Ordinances), "Shu and Dao must be prepared equally" refers to Nuo. In *Zhou Li*, "Beef suits Jing" refers to Jing. In the poem *Feng Nian*, "Abundant millet and Jing, making wine and sweet liquor," refers to Nuo. Furthermore, the duty of Dao Ren involves cultivating low-lying lands up to marshy grass areas, planting at the Mangzhong solar term. This clearly indicates that Dao has varieties with awns (beards) and without. Modern Jing has awns, whereas Nuo does not; this is clear evidence for collectively calling them Jing Dao. However, regarding *Shuowen*'s statement that Pei Guo calls Dao Nuo, when Guo Pu explains *Erya* mentioning Jing Dao, he says modern Pei Guo calls it Jing. It is unclear if *Shuowen* mistook this character for Nuo, or if Guo holds a different view. There is another variety called Tu, which is smaller than Jing and even less sticky. It is planted very early; people today call Tu early rice and Jing late rice. Su Song stated: Tu is also called Jing, which is not entirely accurate. Additionally, in the Jiangsu and Zhejiang regions, there is a variety with slightly finer grains, drought and flood resistant, maturing early, and producing harder cooked rice, known by scholars as Zhancheng Dao (Champa Rice), claimed to originate from Champa. Emperor Zhenzong of Song, hearing of its drought resistance, sent envoys with precious treasures to obtain seeds, initially planting them in the imperial garden, later spreading them everywhere. According to *Guochao Huiyao*, in the 5th year of Dazhong Xiangfu, an envoy was sent to Fujian to retrieve Champa grain seeds, distributed to the transport commissioners of Jianghuai and Liangzhe, along with planting instructions, selecting higher fields for distribution. This occurred earlier than previously mentioned.
[Commentary] It is said: Dao is the principal grain of Lung Metal, nourishing the postnatal foundation of human life. Its nature is particularly suited to water, as Metal's embryo resides in Water's mother. Hence, beyond the five grains, the office of Dao Ren was specifically established to manage cultivation in lowlands. The Han Dynasty also appointed Envoy for Rice Fields to regulate water resources. Generally, Dao is divided into two types: Jing and Shu. Shu is Nuo (glutinous rice), Jing is Jing (non-glutinous rice). Jing is non-sticky while Nuo is sticky; compared to Jing, Tu is smaller and even less sticky. Shu and Nuo are used for brewing wine, while Jing and Jing are used for cooking rice. Jing is far more abundant. After autumn harvest, the summer heat transforms into autumn clarity and solemnity; those who achieve success should surely humble themselves and yield.