（宋《嘉 》）
【释名】饭豆。
【集解】诜曰∶白豆苗，嫩者可作菜食，生食亦妙。
颖曰∶浙东一种味甚胜，用以作酱、作腐极佳。北方水白豆，相似而不及也。
原曰∶白豆即饭豆也，粥饭皆可拌食。
时珍曰∶饭豆，小豆之白者也，亦有土黄色者。豆大如绿豆而长。四、五月种之。苗叶
似赤小豆而略大，可食，荚亦似小豆。一种 豆，叶如大豆，可作饭、作腐，亦其类也。
【气味】甘，平，无毒。原曰∶咸，平。
【主治】补五脏，调中，助十二经脉（孟诜）。暖肠胃（《日华》）。杀鬼气。肾之谷，肾
病宜食之（思邈）。
叶
【主治】煮食，利五脏，下气（《日华》）。
（《拾遗》，音吕）
【释名】时珍曰∶ 乃自生稻名也。此豆原是野生，故名。今人亦种之于下地矣。
【集解】藏器曰∶ 豆生田野，小而黑，堪作酱。《尔雅》戎菽一名驴豆，古名 豆，
是也。
瑞曰∶ 豆，即黑豆中最细者。
时珍曰∶此即黑小豆也。小科细粒，霜后乃熟。陈氏指为戎菽，误矣。《尔雅》亦无此
文。戎菽乃胡豆。 豆乃鹿豆，见菜部。并四月熟。
【气味】甘，温，无毒。
【主治】去贼风风痹，妇人产后冷血，炒令焦黑，及热投酒中，渐渐饮之（藏器）。
(Sourced from the Song Dynasty *Jiayou Bencao*)
[Names] Fan Dou (Rice Bean).
[Collected Explanations] Meng Xuan stated: The seedlings of Bai Dou (White Bean) can be eaten as vegetables when tender, and eating them raw is also excellent.
Ying stated: There is a variety in eastern Zhejiang with an exceptionally good taste, which is excellent for making sauces and tofu. The Shui Bai Dou (Water White Bean) of the north is similar but inferior in quality.
Li Yuan stated: Bai Dou is indeed Fan Dou; it can be mixed with porridge or rice meals.
Li Shizhen stated: Fan Dou refers to the white varieties of Xiao Dou (Small Beans), some of which are earth-yellow. The beans are as large as Lv Dou (Mung Beans) but longer. They are planted in April and May. The seedlings and leaves are slightly larger than Chi Xiao Dou (Red Adzuki Beans) and edible; the pods are also similar to those of small beans. There is another variety, Lu Dou (Green Bean), whose leaves resemble those of Da Dou (Soybeans); it can be used to make rice and tofu, and belongs to the same category.
[Flavor and Properties] Sweet, neutral, non-toxic. Li Yuan stated: Salty, neutral.
[Main Treatments] Tonifies the five Zang organs, harmonizes the middle Jiao (Middle Burner/Spleen and Stomach), and assists the twelve primary meridians (Meng Xuan). Warms the intestines and stomach (*Ri Hua Ben Cao*). Expels "ghost qi" (pathogenic factors causing sudden mental or physical disturbances). It is the grain corresponding to the Kidney; suitable for consumption by those with kidney diseases (Sun Simiao).
Leaves
[Main Treatments] Boiled and eaten, benefits the five Zang organs, and directs Qi downward (*Ri Hua Ben Cao*).
(Sourced from *Kaibao Bencao Shiyi*, pronounced lǚ)
[Names] Li Shizhen stated: Lü Dou is a name for self-sown rice types. This bean was originally wild, hence the name. Nowadays, people also cultivate it in low-lying lands.
[Collected Explanations] Chen Cangqi stated: Lü Dou grows in fields; the grains are small and black, suitable for making sauces. In *Er Ya*, Rong Shu is also called Lü Dou, and in ancient times it was named Lü Dou, referring to this plant.
Rui stated: Lü Dou is the finest variety among Hei Dou (Black Beans).
Li Shizhen stated: This is actually Hei Xiao Dou (Small Black Beans). The plants are short with fine seeds, ripening only after frost. Chen's identification of it as Rong Shu is incorrect. *Er Ya* does not contain this text. Rong Shu refers to Hu Dou (Broad Beans). Lü Dou is Lu Dou (Deer Bean), as recorded in the Vegetable section. Both ripen in April.
[Flavor and Properties] Sweet, warm, non-toxic.
[Main Treatments] Dispels "zei feng" (thieving wind/exogenous pathogenic wind) and wind-bi syndrome (painful obstruction), treats cold blood accumulation postpartum in women. Stir-fry until charred black, then add to hot wine while still hot, and drink slowly (Chen Cangqi).