Library

Zhu Gong Mi (General Zhu's Rice)

*Lingnan Ji* records: Inside the Hanyang Gate of Wuchang, there was formerly the foundation of Chen Youliang's granary. In the Jiazi year, black rice was excavated; its color was as dark as lacquer, and its texture was hard as stone, becoming loose after roasting. *Qiudeng Conghua* records: In the Jiazi year of the Kangxi reign, dozens of hu (a unit of volume) of black rice were excavated in Bufang, Wuchang Prefecture. Hard as stone, when roasted and ground into powder, it treated gezheng (dysphagia or obstruction in the chest/diaphragm) with miraculous effect. It was rumored to be accumulated grain from the usurper Chen Youliang. Additionally, at the site of the Northern Outer Granary rebuilt during the Ming Dynasty in front of the Tianmen County School, black rice was also excavated, proving quite effective in treating diseases. In the Bing Shen year of the Qianlong reign, the Huangzhou Prefectural School was renovated, and the Pan Chi (the moat around a Confucian temple/school) was dredged. A large quantity of stored millet was found at the bottom of the pool, black as lacquer and hard, with therapeutic effects identical to previous findings. People scrambled to obtain it. The Prefect Wang Tingdong feared it might be an object used by predecessors for suppression/curse, so he prohibited further excavation and ordered it to be covered up. Zhao Xuemin notes: *Youyang Zazu* records: In the warehouse of King Shibi of the State of Gan, which was once burned by fire, some of the japonica rice remains to this day. Consuming one grain prevents malaria forever.

Roasted and ground into powder, it treats gezheng with miraculous effect. *Bu Yao Liang Fang* records that aged granary rice can treat sudden heart pain; when burnt to ash and taken with honey, the pain stops immediately.

*Nanzhong Jiwen* records: Feishan Zhai, located twenty li south of Jingzhou, is traditionally said to be where General Zhu stationed his troops at the end of the Yuan Dynasty. Rice grains are occasionally found in the wall rubble, slightly black but not rotting, believed to be military provisions left by General Zhu. Visitors who pay respects at the shrine can always find them, and they still exist today. It is used to treat spleen diseases.

*Huanyou Biji* records: Beyond the Great Wall, locals call it "Wuergena." The stem is over a chi long, thin as grass, jointed like bamboo, with leaves resembling bamboo. One leaf grows per two nodes. The inflorescence resembles knotweed flowers, and the grains resemble shu (broomcorn millet) but are red. After harvesting and sun-drying, the husk is removed, and it is boiled into porridge, which has the fragrance of shu. Mongols use it as a staple food for sustenance, often grinding it into flour to mix with tea. Merchants and commoners mix it with sorghum for consumption. Its color is bright red and attractive, and its taste is indistinguishable from shu, hence named "Shanshu" (Mountain Millet). It actually grows near water or in mountain ditches.

It has a sweet and fragrant taste, promotes qi circulation and diuresis, clears heat/fire from the Large Intestine and Small Intestine, and also tonifies the Spleen and Stomach.

The root, known as "Mokeer" by Mongols, has a fine outer skin and solid white starchy interior. It tastes sweet and delicious. Mongols eat it raw, while merchants and commoners boil it with meat. During autumn and winter, Mongols dig into rat burrows and find baskets full of food, mostly consisting of this plant. The roots are two to three cun long, having been bitten off and transported/stored by wild rats.

It has a sweet taste, generates body fluids, nourishes blood vessels, harmonizes Ying (Nutritive Qi) and Wei (Defensive Qi), and promotes diuresis.