（别录中品）
【气味】甘平，无毒。
【主治】主益气，和中，止泄。
【核】曰∶粱似粟大，茎叶皆香，芽头色异为别也。出荆、扬、青、冀之间。其类有三∶
青
色恶，不如黄、白粱，故人少种之；亦早熟而收少，作饧青白，则胜余米耳。黄粱穗大毛长
，谷米俱粗于白粱；而收子少，不耐水旱；食之香味，逾于诸粱；人号竹根黄也。白
粱穗亦大，毛多而长，谷粗扁长，不似粟圆；米亦白而大，其香美为黄粱之亚。
【 】曰∶青粱夏月食之，极为清凉；黄粱香味逾于诸粱；白粱香美为黄粱之亚。古天
子之 ，有白粱、黄粱者，明取黄、白二种，则青粱当是药物矣。故诸粱比之他谷，最为益
胃，但气微寒，其声为凉，盖是亦借凉音，如黍大暑而种，则以黍从暑，粱从凉，其义一也。
清凉对待热恼更为亲切，暑伤气，气损中虚，中虚洞泄，以暑为本者相宜，或夏暑未尽，秋
凉骤敛者，在所当忌。
（别录中品）
【气味】咸，微寒，无毒。
【主治】主养肾气，去脾胃中热，益气。陈者苦寒，治胃热消渴，利小便。
【核】曰∶粟字，本义作 ，象穗在禾之上，春秋题辞云∶粟乃金所立，米为阳之精，
西叶米而粟成矣。古者粟为黍、稷、粱、秫之总称。即今之粟，在古但称为粱。粱与粟，亦
有别，穗大毛长，粒粗者粱也；穗小毛短，粒细者粟也。南北皆有，北田尤多。苗都似茅。
色有青、赤、黄、白、黑、褐之殊，或因姓氏地名，或因形似时令，随义赋名，不啻十数种
矣。如早有赶麦黄、百日粮之类；中有八月黄、老军头之类；晚有雁头青、寒露粟之类。齐
民要术云∶粟之成熟有早晚，苗秆有高下，山泽有宜异，收实有息耗，质性有强弱，气味有
美恶。顺天时，量地利，则用力少而成功多；任性返道，劳而无获。大抵早粟皮薄而米充，
晚粟皮浓而米稀。大而粘者粱，细而粳者粟，故一名 粟。
【 】曰∶粱粟不独大小有别，粱之味甘，粟之味咸。甘入脾，咸入肾，亦自有辨也。
故粟益肾气，开窍于二阴。设肾苦燥，致脾胃中热，则消渴引饮以自救矣。陈者尤良，谓以
咸转苦，则自下者上，从内者外，辅水之体，复具水之用矣。
[Recorded in the Middle Grade of Bie Lu]
[Flavor and Nature] Sweet, neutral, non-toxic.
[Indications] Primarily tonifies qi, harmonizes the middle jiao (spleen and stomach), and stops diarrhea.
[Analysis] It is said: Liang (a type of millet) is similar in size to Su (millet), with stems and leaves both fragrant; they are distinguished by the color of their sprouts. It grows between Jingzhou, Yangzhou, Qingzhou, and Jizhou. There are three varieties:
The green variety has an inferior appearance compared to yellow and white liang, so few people cultivate it; it also matures early but yields less. When made into malt sugar, it turns pale green and white, surpassing other rices in this form. Yellow liang has large ears with long awns, and its grains are coarser than those of white liang; however, it produces fewer seeds and is not resistant to waterlogging or drought. Its fragrance when eaten exceeds that of other liangs; people call it "Zhugen Huang" (Bamboo Root Yellow). White liang also has large ears with many long awns, and its grains are coarse, flat, and long, unlike the round shape of su; the rice is also white and large, with a fragrance and beauty second only to yellow liang.
[Commentary] It is said: Green liang consumed in summer is extremely cooling; yellow liang's fragrance surpasses other liangs; white liang is fragrant and beautiful, ranking second to yellow liang. In the diet of ancient emperors, there were white liang and yellow liang; explicitly selecting these two types implies that green liang should be considered medicinal. Therefore, among various liangs, compared to other grains, it is most beneficial to the stomach, but its nature is slightly cold, and its sound association is "cool." This likely borrows the phonetic meaning of "cool," just as Shu (broomcorn millet) is planted during Great Heat, associating Shu with "Heat" and Liang with "Cool," sharing the same logic. Cooling is more intimate in contrast to heat and distress; Summer-heat injures qi, qi deficiency leads to middle jiao emptiness, and middle jiao emptiness leads to profuse diarrhea. It is suitable for conditions rooted in summer-heat, but should be avoided when summer-heat has not yet ended and autumn coolness suddenly contracts.
[Recorded in the Middle Grade of Bie Lu]
[Flavor and Nature] Salty, slightly cold, non-toxic.
[Indications] Primarily nourishes kidney qi, clears heat from the spleen and stomach, and tonifies qi. Aged Su is bitter and cold, treating stomach heat, wasting-thirst (xiao ke), and promoting urination.
[Analysis] The character "Su" originally depicts an image of grain heads above the stalk. *Chunqiu Tici* states: "Su is established by Metal; rice is the essence of Yang. When the western leaf ripens, Su is formed." In ancient times, Su was a general term for Shu, Ji, Liang, and Shu. What is now called Su was simply referred to as Liang in antiquity. There is a distinction between Liang and Su: Liang has large ears with long awns and coarse grains; Su has small ears with short awns and fine grains. They grow in both north and south, especially abundant in northern fields. The seedlings resemble those of cogon grass. Colors vary among green, red, yellow, white, black, and brown. Names are assigned based on surnames, place names, shapes resembling seasons, etc., resulting in more than ten varieties. For example, early varieties include Ganmai Huang and Bairi Liang; mid-season varieties include Bayue Huang and Laojuntou; late varieties include Yantou Qing and Hanlu Su. *Qimin Yaoshu* states: "The maturation of Su varies in time; seedlings and stalks vary in height; mountains and marshes have different suitability; harvest yields vary in loss and gain; nature varies in strength and weakness; flavors vary in excellence and inferiority." Following heavenly timing and measuring earthly advantages results in less effort and greater success; acting arbitrarily against the Dao leads to labor without reward. Generally, early Su has thin husks and plump grains, while late Su has thick husks and sparse grains. Large and glutinous types are Liang; fine and non-glutinous types are Su, hence also called Lil Su.
[Commentary] Liang and Su differ not only in size but also in flavor: Liang is sweet, while Su is salty. Sweet enters the spleen, and salty enters the kidney, which is naturally distinguishable. Thus, Su benefits kidney qi and opens the orifices of the lower two yin passages. If the kidney suffers from dryness, causing heat in the spleen and stomach, wasting-thirst with excessive drinking occurs as a self-rescue mechanism. Aged Su is particularly good. It is said that transforming salty into bitter allows what is below to rise and what is inside to move outward, assisting the substance of Water and restoring its function.