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(Recorded in the Lower Grade of *Bencao Jing Jizhu*)

[Names] Chencang Rice (Ancient name), Laomi (Common name), Huomi.
Li Shizhen stated: A granary with a roof is called "Lin", one without a roof is called "Cang"; both refer to official grain storage. Square structures are "Cang", round structures are "Qun" (granary), referring to private grain storage. "Lao" (old) also means "Chen" (aged). There are three types of Huomi (Fire-processed rice): those processed by steaming over fire, those processed by direct burning, and rice from paddy field fires; these differ from the present context.

[Collected Explanations] Tao Hongjing stated: Chen Linmi refers to Jingmi (Indica glutinous rice or non-glutinous rice depending on context, here likely non-glutinous stored grain) that has been stored in granaries for a long time and turned red. Because it was managed by soldiers responsible for granaries, it is called "Lin". It is widely used in prescriptions. People use it to make vinegar, which is superior to that made from new Jingmi.
Meng Shen stated: Regarding Linmi, people in Wu regard Su (Millet) as superior, while people in Han regions regard Jingmi as good. This is similar to valuing Zheng silk from afar while despising what is near, reflecting a preference for the distant over the proximate. In terms of actual efficacy, Su should take precedence.
Su Song stated: Previous annotations did not specify whether it is Jingmi or Su. However, both aged rices have cold properties, and when decocted, they lack oily residue. Frequent consumption causes spontaneous diarrhea, which slightly contradicts classical descriptions.
Li Shizhen stated: For Linmi, people in the North mostly use Su (Millet), while people in the South mostly use Jingmi and Shumi (Broomcorn millet), processing them by soaking in water, steaming, and sun-drying. Some are also processed by roasting over fire. After being stored in granaries for a long time, their qi changes and color alters, hence ancients called them "Hong Su" (Red Millet) and "Hong Fu" (Red Rot), describing a state of accumulation over generations.

[Flavor and Properties] Salty, Sour, Warm, Non-toxic.
Meng Shen stated: Linmi exhibits hot properties when eaten hot and cold properties when eaten cold, borrowing the heat of fire; its intrinsic nature is warm and neutral. Consuming it with horse meat may trigger chronic diseases.
Li Shizhen stated: Due to its long storage, the nature of Linmi is largely cool. It only becomes warm when roasted and eaten. How can eating it hot make it inherently hot?

[Therapeutic Actions] Descends Qi, eliminates irritability and thirst, harmonizes the Stomach, and stops diarrhea (*Bencao Jing Jizhu*). Tonifies the Five Zang organs, astringes the Intestines (*Ri Hua Zi Bencao*). Warms the Spleen, removes fatigue, and is suitable for making soups (Li Shiliang). Steamed rice can stop dysentery, tonify the Middle Jiao and boost Qi, strengthen sinews and bones, unblock blood vessels, and restore sexual potency. Mixing rice with vinegar, pounding into a paste, and applying externally can immediately heal toxic swellings and malignant sores. Northerners place cooked rice in jars, soak with water until sour, and eat it to warm the Qi of the Five Zang and Six Fu organs. Grinding and taking the juice can treat sudden heart pain (Meng Shen). Relaxes the chest, aids digestion. Excessive consumption leads to easy hunger (Ning Yuan). Regulates the intestines and stomach, promotes urination, stops thirst, and clears heat (Li Shizhen).

[Innovations] Li Shizhen stated: The decoction of Chen Cangmi does not become turbid. Initially, its flavor and aroma are exhausted, so diluted decoction can nourish the Stomach. Ancients often used rice decoction to prepare herbal medicines, utilizing its ability to regulate the intestines and stomach, promote urination, and eliminate damp-heat. *Qianjin Fang* treats severe watery diarrhea by roasting this rice, grinding it into powder, and ingesting it, following this principle. *Ri Hua Zi Bencao* claims it astringes the intestines, and Kou Zongshi claims it is cold and purgative; neither is an accurate assessment.

[Attached Prescriptions] Five new formulas.
For Cholera with extreme thirst, which can be fatal: Use three sheng of Huangcangmi (Yellow Granary Rice), ten dou of water, boil to extract the juice, clarify it, and drink. Effective (*Yonglei Qianfang*).
For Rebellious Stomach and Diaphragmatic Qi obstruction where food cannot pass: Taicang San: Use Cangmi or white rice. In the late afternoon, lightly moisten with water, visualizing the sunlight's energy entering the rice. Dry it the next day, store in bags, and hang in a ventilated place. Take a pinch each time, decoct with water, and drink the liquid and dregs together; bowel movement will occur promptly. Another formula: Steam Chen Cangmi, bake dry, and grind. Mix five liang of rice powder with half a liang of Chenxiang (Agarwood) powder. Take two to three qian each time with rice broth (*Puji Fang*).
For various accumulations and masses: Taicang Wan: Treats illnesses caused by irregular eating habits affecting the Spleen and Stomach, as well as various accumulations and injuries from myriad pathogens. Use four liang of Chen Cangmi. Process Baidu (Radix Ephedrae / Bean, specifically processed Douchi or similar, here likely referring to processed beans like Dou Chi or specific preparation) into pills the size of Wutong seeds. Take five pills each time with Ginger Decoction, twice daily (*Baiyi Xuanfang*).
For vomiting and diarrhea during summer months: Two sheng of Chen Cangmi, four liang of Maiya (Hordeum Vulgare Sprout), four liang of Huanglian (Coptis Rhizome, sliced). Steam together until cooked, bake dry, and grind into powder. Make pills the size of Wutong seeds using water. Each...