Library

Gu Ya (Sprouted Rice)
Taste: Sweet; Nature: Warm. It invigorates the spleen and opens the stomach appetite. It directs qi downward and harmonizes the middle jiao, resolving food stagnation. (Li Shizhen) Possessing the nature of transformation and generation, it is an essential herb for regulating the spleen and stomach. (Chen Shigong)

Mai Ya (Sprouted Wheat)
Taste: Salty; Nature: Warm. It opens the stomach, resolves food stagnation, and harmonizes the spleen and stomach. It moves stagnant blood in the upper jiao. (Citing Zhu Danxi) It resolves phlegm-fluids, breaks up cold qi, and eliminates distension. It relaxes the intestines and directs qi downward; it is used for abdominal borborygmus. (These two phrases are from Zhang Yuansu) It can resolve all types of food stagnation caused by rice, flour, fruits, etc. (Li Shizhen) For individuals with deficient stomach qi, Mai Ya should be taken similarly to Shen Qu (Saccharomyces).

Renshen Tang (Ginseng Decoction)
(Note: The original text here appears fragmented or misplaced, implying that qi mechanism needs to be regulated, possibly with Renshen Tang, and one should not recklessly take pills.)

[Discussion] Both sprouts can develop stomach qi and disseminate the flavors of the five grains. Rice inherits the Metal qi, while wheat inherits Water qi, rising and emerging as its developmental characteristic; its efficacy is relatively difficult to transform. The nature of sprouts is particularly hard to digest and must be stir-fried extensively until their nature becomes dry and brittle. (Li Zhongzi) For those with deficiency-cold of the spleen and stomach... [Text fragmentary, likely referring to risks such as miscarriage if misused; Chen Shigong mentions miscarriage risk; Li Shizhen notes that if used with herbs like Baizhu, long-term use is harmless.]

[Processing] Both sprouts are stir-fried until yellow, pounded, and the husks removed before use.

Appendix: Lu Ziyu stated: Rice, Millet, Foxtail Millet, Wheat, and Beans (the five grains) can all sprout. Transforming from the Gen trigram to the Zhen trigram, from Gui stem to Jia stem, moving from end to beginning, generating life continuously. Rice receives... in the grain storehouse... developing the upper jiao... nourishing yang emerging from yin like mist and dew. If qi movement is slightly insufficient, it will stagnate. Ultimately achieving its starting state. Foxtail Millet is the leader of the five grains. Five corresponds to form... this is the fundamental task.

Among sugars, the hard variety is called "Xing" (hard candy), and the clear/liquid variety is called "Yi" (maltose syrup). Xiao Jian Zhong Tang uses Jiao Yi (gelatinous maltose), selecting that resembling amber in color. It can be brewed using Rice, Sticky Rice, Millet, Shu Sorghum, Jing Rice, Hemp seeds, Hovenia dulcis seeds, Polygonatum, and Atractylodes macrocephala. Only those made from Glutinous Rice (Nuomi) are suitable for medicinal use; those made from Shu Sorghum and Millet are secondary. In recent times, some have been brewed from Gu Ya (Sprouted Rice), Mai Ya (Sprouted Wheat), and various grains, which are also adopted in medical prescriptions. (Kou Zongshi)

Taste: Sweet and Sour; Nature: Greatly Warm. It is a herb for the qi level of the Spleen meridian. It tonifies deficiency-cold, strengthens the spleen, and supplements the middle. It treats poor appetite due to spleen weakness, moistens the lungs, resolves phlegm, and stops thirst. It treats... [Text fragmentary, possibly referring to treating poison or specific conditions]. (Tao Hongjing)

[Reference] ...taught to use Han Shi Xing (Cold Food Candy) as a topping... [Text fragmentary, likely a historical anecdote].

[Discussion] Tao Hongjing stated that both sugar and wine are made from rice, but sugar is superior for its mild and moistening properties. Lu Ziyu stated that making sugar from rice is akin to water and grain entering the stomach and fermenting... qi... can transform... thereby... Yi Tang (Maltose) belongs to Earth but is formed by Fire, vigorously dispersing heat within dampness. (Zhu Danxi) Used in small amounts, it tonifies the spleen and moistens abundantly; used in excess, it is useless and harmful. For cases of fullness in the middle jiao, vomiting, drinking alcohol... Xing Zao (Sugar Residue)...

Taste: Sweet; Nature: Warm. It treats regurgitation and vomiting of food. It warms the spleen and stomach, transforms food, supplements qi, and moderates the middle. Gan Lu Tang treats persistent regurgitation and vomiting. It nourishes the chest and diaphragm, benefits the spleen and stomach, and promotes appetite. Use six liang of dried sugar residue and four liang of fresh ginger, pound them together into cakes, then bake or sun-dry. Add two qian of powdered Zhi Gancao (Honey-fried Licorice) and a little salt, and take with decocted water. For spleen and stomach weakness, mix Ping Wei San in equal parts, one jin of powder, add two jin half of stir-fried dried sugar residue, one jin half of fresh ginger, and three hundred dates flesh, bake until dry and powder. Take daily with decocted water.