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Chen Lin Mi (Aged Rice), also known as Chen Cang Mi (Aged Granary Rice). People in the north mostly use Setaria italica (Millet), while people in the south mostly use Oryza sativa var. japonica (Japonica Rice) and Oryza sativa var. indica (Indica Rice). The preparation method involves soaking in water, steaming, sun-drying, and storing in granaries for a long time, resulting in a pleasant aroma. Its taste is bland, salty, and sour; its nature is predominantly cool. When stir-fried and consumed, it becomes warm. It primarily treats nourishing the Yin Qi of the Spleen and Stomach, relaxing the middle Jiao to promote digestion. Excessive consumption may lead to easy hunger. It stops thirst, eliminates heat, and promotes urination.

For general Ji Ju (accumulations: pathological masses formed by qi, blood, phlegm, or food stagnation), beans are not used. In prescriptions, three sheng of Huang Cang Mi (Yellow Granary Rice) are taken...

[Discussion] After prolonged aging, the original flavors and aromas of Chen Lin Mi are exhausted, returning to a bland taste. Blandness can leach out dampness and serves as the master of the five flavors; it can nourish Stomach Qi and resolve stagnant heat. Furthermore... later major... therefore use... regardless of... circulation, then... Qi, initially... to consolidate collapse (Shou Tuo). Heat, not...

Qu (Medicated Leaven) includes Mai Qu (Wheat Leaven), Mian Qu (Flour Leaven), and Mi Qu (Rice Leaven). There are various methods of production. One method uses whole wheat with bran, washed clean with well water, dried, ground on the sixth day of the sixth lunar month, mixed with the water used for washing wheat into blocks, wrapped in Broussonetia papyrifera (Paper Mulberry) leaves, and hung in a ventilated place for seventy days until ready. The method for making Mian Qu: during the San Fu period (the hottest days of summer), use five jin of white flour and five jin of mung beans, boiled soft with Polygonum multiflorum (Smartweed) juice, mixed with five liang of powdered spicy smartweed and ten liang of almond paste, trodden into cakes, wrapped in paper mulberry leaves, hung in a ventilated place, and collected when yellow mold appears. The method for making Bai Qu (White Leaven) uses flour... uses glutinous rice... local variations...

Xiao Mai Qu (Wheat Leaven) has a sweet and warm flavor; Fu Pi Qu (Bran Leaven) is cool and enters the Large Intestine Meridian. (Zhu Danxi stated) It regulates the middle, descends Qi, opens the appetite, and treats wind-cold affecting the zang-fu organs. (Li Canger stated) It removes cold qi and eliminates obstruction in the stomach and intestines, promoting food intake. (Wu Rui stated) It mainly treats Huo Luan (cholera-like syndrome), rebellious Qi and phlegm in the chest and diaphragm, relieves irritability, and breaks up mass formations. (Meng Shen stated) It stops dysentery.

Mian Qu and Mi Qu have tastes similar to the aforementioned. They mainly treat digestion of food stagnation, alcohol accumulation, and glutinous rice accumulation. (Ground into powder and taken with wine, it cures immediately.) Other functions are the same as Wheat Leaven. Medical texts record its use in treating hypochondriac pain and bi-syndrome, diarrhea, dysentery, Hong Kong Jiao (Foot Qi/Grain Disease), anterior yin diseases, and sudden ear Qi blockage.

[Discussion] There are differences among Wheat Leaven, Flour Leaven, and Rice Leaven. Their nature is digestive and resolving, with little difference. However, they cannot be fully defined merely by their digestive function. Generally, heaven, earth, humans, and things... do not exceed... taking the five grains... merely regarding their... eliminating... heat...