Library

[Names] Rice bran husk.
Li Shizhen states: "Bi" (chaff) also implies the meaning of being sparse and thin.

[Collected Explanations] Ying (Wang Ying) states: Rice bran is the fine husk on top of polished rice. In ancient times, Chen Ping became plump by eating chaff kernels.
Li Shizhen states: Bran refers to the husks of various millet and grain crops. The finest part close to the rice grain is called rice bran; it has a very sweet taste. During years of famine, many people mixed bean dregs or edible flowers and fruits from plants, steamed or boiled them in mixture, to relieve hunger.

[Flavor and Nature] Sweet, neutral, non-toxic.

[Indications] Promotes intestinal movement, opens the stomach, directs qi downward, and breaks up accumulations. Made into dry food, it prevents hunger, makes the skin smooth, and can be used for nourishment and preservation of health (Wang Ying).

(Listed as Medium Grade in *Bielu*)

[Correction] Yuxi (Zhang Yuxi) states: Transferred from the Herb Section to this section.

[Collected Explanations]
Li Shizhen states: All grains have bran; here, one should use the bran from glutinous rice, common rice, millet, and broomcorn millet. The North mostly uses pestles, while the South mostly uses mortars; for medicinal use, they are the same. Alchemists say that using bran fire to refine substances has twice the power of ordinary fire.

[Flavor and Nature] Pungent, sweet, hot.
Zhenheng (Zhu Zhenheng) states: Grain husks belong to Metal; the nature of bran is hot.

[Indications] Sudden dysphagia (choking sensation): Scrape off fine bran and hold it in the mouth (*Bielu*. It can also be decocted and sipped slowly).
Burn to ash, grind into powder, take with water (one cun bi dose), to facilitate childbirth in women (Li Shizhen added, from *Zimu Milu*).

[Elucidation] Hongjing (Tao Hongjing) states: Using this to treat dysphagia is also based on the principle of pounding and threshing. The principles of things in the world often reflect each other...

[Attached Prescriptions] One old prescription, one new prescription.
Chest diaphragm qi obstruction, inability to swallow food: Use fine bran from the tip of the mortar, form into honey pills the size of bullet seeds, hold in mouth frequently and swallow saliva gradually.
Throat obstruction, feeling like something is stuck and difficult to swallow or spit out: Chaff from pestle head, Ren Shen (Ginseng Root) each 1 qian, Shi Lian Rou (Lotus Plumule, stir-fried) 1 qian, decoct in water and take orally, three times a day. (*Shengji Zonglu*)

Li Shizhen states: Any grass or tree that can be eaten is called a vegetable. Jiu (Chinese Chive), Xie (Welsh Onion), Kui (Mallow), Cong (Scallion), Huo (Bean Leaves) are the five vegetables. *Suwen* says: Five grains provide nourishment, five vegetables provide supplementation. Thus, they assist the qi of grains and unblock stagnation. In ancient times, agricultural officials grew nine types of grains, and fields and gardens cultivated grasses and trees to prepare for famine; vegetables were certainly not limited to just five. In the early period of our dynasty, King Ding of Zhou mapped over four hundred types of grasses and trees that could sustain life, compiling the *Jiuhuang Bencao* (Herbal for Famine Relief); its intent was profound. The generation of yin originates from the five flavors; the injury to the five zang organs caused by the five flavors. Carefully harmonizing the five flavors allows the zang and fu organs to be open, qi and blood to flow, bones to be upright and tendons flexible, and the couli (skin pores) to be dense, enabling longevity. Therefore, there are teachings within, and dietary physicians have methods; the benefit of vegetables to humans is not small. However, the beneficial and toxic properties of the five qi differ, and the entry of the five flavors into the body has biases. People use them daily without knowing. Thus, we collected edible grasses, totaling one hundred and five types, for the Vegetable Section. Divided into five categories: Xunxin (Aromatic/Pungent), Rourua (Soft/Slippery), [Text Missing], Shui (Aquatic), Zhi [Text Missing]. The old edition's Vegetable Section contained three grades, totaling sixty-five types. Now, five types are merged, thirteen types are moved to the Herb Section, and six types to the Fruit Section. Twenty-three types transferred from the Herb Section and merged, one type from the Grain Section, one type from the Fruit Section, and three types from the External Category (named but unused) are moved in.
*Shennong Bencao Jing* records thirteen types (annotated by Tao Hongjing of Liang) *Bielu* records eighteen types (annotated by Tao Hongjing of Liang) *Tang Bencao* records seven types (Su Gong of Tang) *Qianjin Shizhi* records two types (Sun Simiao of Tang) *Bencao Shiyi* records thirteen types (Chen Cangqi of Tang) *Shiliao Bencao* records three types (Meng Shen and Zhang Ding of Tang) *Shixing Bencao* records one type (Chen Shiliang of Southern Tang) *Shu Bencao* records two types (Han Baosheng of Shu) *Rihua Bencao* records two types (Ren Da Ming of Song) *Kaibao Bencao* records six types (Ma Zhi of Song) *Jia You Bencao* records nine types (Zhang Yuxi of Song) *Tujing Bencao* records four types (Su Song of Song) *Zhenglei Bencao* records one type (Tang Shenwei of Song) *Riyong Bencao* records three types (Wu Rui of Yuan) *Shiwu Bencao* records two types (Wang Ying of Ming) *Shijian Bencao* records one type (Ning Yuan of Ming) *Jiuhuang Bencao* records two types (King Zhou of Ming) *Bencao Gangmu* records sixteen types (Li Shizhen of Ming)

[Annotations] Li Dangzhi's *Yaolu* of Wei Wu Pu's *Bencao* Lei Xiao's *Paozhi* of Song Xu Zhicai's *Yadui* of Qi Zhen Quan's *Xing* of Tang Xiao Bing's *Sisheng* Li Xun's *Haiyao* of Tang Yang Sunzhi's *Shanfan* of Song Kou Zongshi's *Yanyi* of Song Zhang Yuansu's *Zhenzhunang* of Jin Li Gao's *Faxiang* of Yuan Wang Haogu's *Tangye* Zhu Zhenheng's *Buyi* of Yuan Wang Ji's *Huibian* of Ming Chen Jiamo's *Mengquan* of Ming