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(Recorded in the Middle Grade of *Bencao Jing Shu*)
[Correction] The Middle Grade of *Bencao Jing Shu* records Qingliang Rice, Huangliang Rice, and Bailiang Rice; these are now consolidated into one category.
[Names] Li Shizhen stated: "Liang" means excellent, referring to the superior varieties of grain. Some claim it originated from Liangzhou, while others suggest its name derives from its cool nature; these are merely subjective views. Liang is synonymous with Su (millet). Examining the *Rites of Zhou*, among the Nine Grains and Six Grains listed, there is mention of Liang but no Su, which indicates their historical distinction. Since the Han Dynasty, grains with larger kernels and longer awns were called Liang, while those with finer kernels and shorter awns were called Su. Currently, they are collectively referred to as Su, causing the specific term Liang to fade. In modern vernacular, the varieties of Su with large ears, long awns, coarse kernels, and red, white, or yellow hairs are considered Liang. The colors yellow, white, green, and red are named according to their respective hues. Gu Yigong’s *Guangzhi* mentions Jie Liang, Bei Liang, and Liaodong Red Liang, names derived from geographical origins.
[Collected Explanations] Tao Hongjing said: All grains referred to as Liang belong to the millet family, distinguished primarily by the color of their sprouts. Sheng claimed that Liang is Shusu (glutinous millet), which is incorrect. Huangliang (Yellow Millet) originates from Qingzhou and Jizhou, and is not seen in the eastern regions. Bailiang (White Millet) is found everywhere, with the best quality coming from bamboo roots in Xiangyang. Qingliang (Green Millet) is rare in Jiangdong. Additionally, a variety in Hanzhong has kernels like millet but with black husks that are edible; it is excellent for brewing wine.
Meng Chang said: Although Liang belongs to the millet category, a detailed examination reveals differences. Huangliang grows in Shu, Hanzhong, Shangzhou, and Zhejiang areas; it has large ears and long awns, with kernels and grains coarser than those of Bailiang. It yields fewer seeds and is less resistant to waterlogging or drought. Its taste is fragrant and delicious, surpassing other types of Liang, leading people to call it "Bamboo Root Yellow." Tao Hongjing incorrectly identified bamboo root specimens as Bailiang. Bailiang has many long awns on its ears, with coarse, flat, and elongated kernels that do not resemble the round shape of common millet. The rice is white and large, tasting fragrant and delicious, though slightly inferior to Huangliang. Qingliang has hairy ears and green kernels; the rice is slightly green and finer than Huangliang and Bailiang. Its grains resemble highland barley (Qingke) but are slightly coarser. It matures early but yields little. Consumed in summer, it provides extreme cooling effects. However, its flavor is fleeting and appearance poor compared to Huangliang and Bailiang, so few people cultivate it. When used to make maltose syrup, it produces a clear and white result, superior to other rices.
Su Song said: Liang is a type of millet. Although millet kernels are small, its medicinal functions are indistinguishable. Currently, Bailiang is widely cultivated in Bianjing, Luoyang, along the Yellow River, and in Shaanxi, whereas Qingliang and Huangliang are rare because they deplete soil fertility and yield less.
Kou Zongshi said: Huangliang and Bailiang are widely grown by farmers in Western Luoyang and are particularly good for making rice porridge or steamed rice. Their use in other applications is not very suitable.