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Sugarcane (pronounced "zhe")

The flavor is sweet, the nature is neutral, and it is non-toxic. It primarily directs Qi downward, harmonizes the middle jiao, assists Spleen Qi, and promotes the free flow of the Large Intestine.

Tao Hongjing stated: Currently, sugarcane produced in Jiangdong is superior, and Luling also has good quality. In Guangzhou, sugarcane is planted and grows for several years; all resemble large bamboo shoots, over one zhang in length. The juice is extracted to make sha tang (granulated sugar), which is very beneficial to humans. There is also di zhe (reed sugarcane), which has sparse nodes and thin stems, and can also be eaten. According to annotations in other editions, there are two types of sugarcane: red ones are called Kunlun zhe (Kunlun sugarcane), and white ones are called di zhe. Those from Shu and Lingnan are superior and are all processed into sha tang. Currently, Jiangdong produces a lot, though inferior to that from Shu, it is still very sweet and delicious, and is often used to make xi sha tang (thin sugar syrup). Currently, lactose (shi mi) made in Kuaiji surpasses that from Shu. It removes irritability, quenches thirst, and resolves alcohol toxicity. Chen Yuxi et al. carefully noted according to the Shu edition of Tu Jing (Illustrated Classic): The leaves resemble reeds, about one zhang high. There are two types: Zhu zhe (bamboo sugarcane) with thick stems, produced in Jiangnan; and Di zhe with thin stems, produced in Jiangbei. After frost falls, the stems are harvested, and their juice is pressed to make sha tang. Refined sha tang mixed with cow's milk makes shi mi (rock sugar/honey candy), which is excellent. Ri Huazi stated: It is cold in nature. It benefits the Large and Small Intestines, directs Qi downward to treat dysentery, tonifies the Spleen, resolves phlegm, quenches thirst, and clears heart irritability and heat. Made into sha tang, it moistens the Heart and Lungs, kills parasites, and resolves alcohol toxicity. If buried in a manure pit during the twelfth lunar month, the juice squeezed from it is very effective when taken by patients suffering from epidemic febrile diseases with delirium.

Tu Jing stated: Sugarcane was not previously recorded regarding its specific origin provinces. Tao Hongjing said: Currently, those from Jiangdong are superior, and Luling also has good quality. Planted in Guangzhou, growing for several years, resembling large bamboo shoots, over one zhang long. Currently, large sugarcane produced in Jiang, Zhe, Min, Guang, and Shu Chuan is also about one zhang high. There are two types of leaves: one resembles reeds, with sparse nodes and short thin stems, called di zhe; the other resembles bamboo, thick and long, whose juice is pressed to make sha tang, using only zhu zhe. Quanzhou, Fuzhou, Jizhou, and Guangzhou press it extensively. Sha tang is refined and mixed with cow's milk to make shi mi (which is lactose), made only in Shu Chuan. Di zhe is merely edible, or so it is said can also be boiled into thin sugar; merchants transporting goods to the capital have more di zhe than zhu zhe.

Dietary Therapy: Primarily tonifies Qi, and additionally directs Qi downward. It should not be consumed with wine or food, as it generates phlegm. Waitai Miyao: Treats fever with dry mouth and difficult urination. Take sugarcane, peel it completely, chew and swallow the juice. If there is mouth pain, crush and take the juice. Zhou Hou Fang: Treats sudden incessant dry retching. Warm the sugarcane juice until hot, take half sheng, three times a day. Additionally, take one sheng of ginger juice; both together will cure the condition. Mei Shi Fang: Treats stomach reversal (vomiting undigested food), where morning food is vomited in the evening, and evening food in the morning, with frequent vomiting. Use seven sheng of sugarcane juice and one sheng of ginger juice, mix the two ingredients, and divide into three doses.

Shiyi Xinjing: Regulates upright Qi, relieves irritability and thirst, harmonizes the middle and tonifies the Spleen, benefits the Large Intestine, and resolves alcohol toxicity. Peel the sugarcane and eat it after meals. Zhang Xie's "Ode to Sugarcane" says: Crushing this sugarcane to treat thirst is like rinsing with sweet wine and holding honey in the mouth.

Yanyi stated: Sugarcane is currently found in Sichuan, Guangdong, Hunan, North and South Zhejiang, Jiangdong, and Jiangxi. It is edible from the eighth and ninth months, and does not turn sour and spoiled until stored until the third and fourth months. Shi mi (rock sugar), sha tang (granulated sugar), and tang shuang (sugar crystals) all originate from it, with those from Sichuan and Zhejiang being superior.