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After consumption, it promotes urination; however, long-term use causes debility, leading to darkened complexion, emaciation, and dry skin. It is widely consumed in Guanxi, Hebei, and the Jingdong East/West circuits. The flowers treat thirst caused by hangovers.

Its nature is neutral and cool. In cases of Chanhou Feng (Peritonsillar Abscess/Severe Sore Throat) where swallowing is difficult, this rice flour is made into a thin paste for the patient to swallow; its slipperiness facilitates swallowing and aids Stomach Qi. During the Sanfu days (the hottest period of summer), the court produced [this wine] to bestow upon ministers, brewed using this grain.

Among these three types, none compares favorably to Huangliang (Yellow Millet). Both Qing (Green) and Bai (White) varieties have a slightly cool nature, whereas Huangliang alone has a sweet and neutral nature; could this not be because it possesses more of the harmonious Qi of Earth? Currently, Huang and White varieties are widely cultivated by farmers in the Luoyang area and are particularly good for making rice porridge, though less suitable for other uses. However, their grains are pointed and smaller than other cereals, with lower yields, so few people cultivate them. The white variety has a bland taste.

[Chi Xiaodou / Red Bean] promotes urination, thereby benefiting the Spleen and Stomach.

Shu (Millet) has red husks and yellow kernels; it can only be used for making congee, not for making rice. It is sticky and hard to digest, yet it may also stir up Wind.

This refers to a type of Su (Foxtail Millet). It is used in the Gu Shen San (Grain Spirit Powder) formula; its nature is warmer than that of Da Mai (Barley).

When freshly pounded, it appears pale yellow-white; after a long time, its color resembles that of Glutinous Rice. This is the grain used for brewing wine, but it is unsuitable for making rice. It is extremely sticky, hence suitable for wine production.

Neither the Classic nor various commentaries specify whether it is Jing Mi (Non-glutinous Rice) or Su Mi (Foxtail Millet). However, aged Jing Mi and Su Mi both have cold properties; frequent consumption leads to spontaneous diarrhea, which contradicts the Classic's description, and they do not yield a starchy, viscous texture when decocted. For medicinal use, modern practitioners mostly employ fresh Su Mi. As for the fine bran from the mortar of a rice pounder, neither freshness nor variety (Jing vs. Su) is specified, yet these are inferior to the fresh dregs of Rice and Millet; aged ones have already spoiled in odor and flavor.

The *Lüshi Chunqiu* states: "Yi Di created wine." The *Zhan Guo Ce* states: "The daughter of the Emperor, Yi Di, created wine and presented it to Yu." However, since the name of wine is already recorded in the *Ben Cao* (Materia Medica), it is clear that Yi Di did not invent it. Furthermore, reading the opening of the *Su Wen* (Basic Questions), it says "making abnormality a habit, treating wine as water." Thus, wine originated in the time of the Yellow Emperor, not Yi Di. Ancient prescriptions utilized various wines, including Chun Jiu (Pure Wine), Chun Jiu (Spring Wine), She Tan Yu Zuo Jiu (Wine remaining from altar sacrifices), Chao Xia Jiu (Wine from the lees), Bai Jiu (White/Clear Wine), Qing Jiu (Green/Turbid Wine), Hao Jiu (Good Wine), Mei Jiu (Fine Wine), Pu Tao Jiu (Grape Wine), Shu Shu Jiu (Sorghum/Millet Wine), Jing Jiu (Rice Wine), Mi Jiu (Honey Wine), You Hui Jiu (Wine with Ash), Xin Shu Wu Hui Jiu (Freshly Brewed Ash-free Wine), Di Huang Jiu (Rehmannia Wine). Current types include Nuo Jiu (Glutinous Rice Wine), Zhu Jiu (Boiled Wine), Xiao Dou Qu Jiu (Red Bean Yeast Wine), Xiang Yao Qu Jiu (Aromatic Herb Yeast Wine), Lu Tou Jiu (Deer Head Wine), Yang Er Jiu, etc. In Jiangzhe and Hunan/Hubei regions, glutinous rice flour is mixed with various herbs to form yeast cakes, called Bing Zi Jiu (Cake Yeast Wine). Official workshops also utilize wines from the Four Barbarians, distinct from Chinese wines; one should not indiscriminately adopt all methods. Modern medical practitioners must carefully select the wine used. Drinkers merely seek taste, disregarding suitability for medicine. Yet, over time, illness inevitably arises; since wine involves both benefits and harms, caution is essential. In Han Dynasty times, the superior wine granted to the Chancellor was ranked: Nuo (Glutinous) as top grade, Ji (Broomcorn Millet) as middle, and Su (Foxtail) as low. For medicinal adjuvants, pure glutinous rice brewed with clear water and white wheat yeast is considered orthodox. Ancient yeast preparation did not involve mixing with various herbs; thus, the medicinal potency and concentration were stronger than other wines. Some modern practitioners brew using wheat bran, which is merely Li (Sweet Mash), not true wine. The *Book of Documents* states: "If you wish to make wine and sweet mash, you need Qu (Yeast) and Nie (Sprouted Grain)." True wine requires Qu, while Li uses Nie. The flavors of wine and Li differ significantly; therefore, their therapeutic effects cannot be the same.