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There are three types: black, white, and magpie (referring to the black-and-white pattern like a magpie's feathers), all of which have a white line on the bean ridge. The white type treats spasmodic contraction of tendons caused by cholera-like disease (Huoluan).

The late-maturing white adzuki bean rice is considered the best; early-maturing rice is inferior. It harmonizes the five Zang organs and tonifies Stomach Qi, with no other herb matching its efficacy. However, if slightly undercooked, it fails to benefit the Spleen; overcooking is better.

The current wine brewers use this [glutinous rice]. Rice grown in paddy fields is generally called Dao. As mentioned earlier, Jingmi (non-glutinous rice) is this type, so Daomi must be glutinous rice without doubt. Its nature is warm, thus suitable for brewing wine. Wine is Yang, hence it tends to generate heat. It also causes hard stools. Only glutinous rice could achieve such effects. *Records of the Western Regions* states: "In the land of Tianzhu (India), the climate is humid and hot, and rice harvests occur four times a year," which serves as further verification.

What is now called Ji (a type of millet) ripens before other grains. Furthermore, its fragrance is delightful, so it is used for sacrifices. However, it may trigger old ailments; it is only suitable for making plain rice, non-sticky, with a bland taste.

Its flowers often have many leaves. Its seeds are contained in one capsule numbering tens of millions, similar in size to Semen Lepidii (Tinglizi), and white in color. Seeds from the previous year are superior. Grind the seeds, decoct with water, add honey, and prepare Ying Su Tang (Poppy Decoction). This is very suitable for those taking Shi Yao (Stone Medicine/mineral pills).

This refers to vinegar made from wine lees. One might beg for it from neighbors. However, there are distinctions among Mi Cu (Rice Vinegar), Mai Cu (Wheat Vinegar), and Zao Cu (Jujube Vinegar). Mi Cu is the strongest and most commonly used in medicine. It retains the full grain Qi, thus surpassing wine lees and other vinegars. A room where a woman has just given birth should often have the scent of vinegar, as sourness nourishes Blood. Grinding Realgar (Xionghuang) and applying it to bee or scorpion stings utilizes its astringent and non-dispersive properties. When people today consume sour foods, their teeth become soft. This is attributed to Water generating Wood; when Water Qi is weak and Wood Qi is excessive, this occurs. In making boot leather, this substance is required to create wrinkles, confirming its astringent nature, consistent with the theory that "sourness governs astringency."

The Sages stated that if one cannot obtain it, one should not eat it. The intent is to ensure the harmony of the Five Flavors, allowing the Five Zang organs to rejoice and accept them. This is also a source of peace and joy.

For acute Lin syndrome (dysuria), decoct the soup and drink it. Make a paste with flour. For medicinal use, mix with water to treat heatstroke in humans. If a horse suffers from sudden lung heat, administering it mixed with water will cure it. Chewing it raw forms a fibrous texture capable of trapping birds and insects.