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Sweet in taste, slightly cold in nature. It treats alternating chills and fever (Han Re), promotes bowel movement, and treats lacquer dermatitis (Qi Chuang).

Tao Hongjing stated: This grain is commonly used for brewing wine and boiling sugar; it is plump, soft, and easy to digest. In prescriptions, it is not formally used, but rather chewed and applied topically to lacquer dermatitis or used to brew various medicinal wines.

The *Xin Xiu Ben Cao* annotation states: The efficacy of this grain is the same as Dao Shu Mi. Currently, Su Nuo is largely called Shu Dao, and Shu is called Nuo. In the north, Su Shu is also often used to brew wine, but the juice yield is less than that of Shu Mi. Su Shu should have other efficacies, which are merely not recorded in the *Ben Cao*. Among Shu, Ji, Su, Shu, Jing, and Nuo, these three grains' [Shen] Shu Mi. Minister Yu Xi et al. respectfully followed Yan Shigu's correction of errors and vulgarisms, stating: What is currently called Shu Mi resembles Shu Mi but has smaller grains; it can also be used to brew wine. Meng Shen said: Shu Mi has a neutral nature. It can eliminate toxic heat from sores and scabies, cause stagnation of Qi in the five zang organs, stir wind, and should not be eaten frequently. People in the north often plant it to replace rice for brewing wine. [Text fragment: Swelling good.] The root, boiled into decoction, washes away wind pathogens. Additionally, one shi of grain, three dou of yeast, combined with one jin of Dihuang (Rehmanniae Radix) and one jin of Yinchen Hao (Artemisiae Scopariae Herba), roasted until yellow, according to general wine-brewing methods. Taking it treats spasm and tension of sinews and bones. Ri Hua Zi said: Non-toxic. For dog bites and frostbite, chew and apply externally.

The *Tu Jing Ben Cao* details are under the entry for Shu Mi.

The *Sheng Hui Fang*: Treats illness caused by eating duck meat, characterized by chest fullness, red face, and inability to eat. Take one zhong zhan of Shu Mi juice. The *Zhou Hou Fang*: Sudden onset of impetigo (Jin Yin Chuang) with exudate, often originating from heart fire; if not treated early, systemic involvement can be fatal. Roast Shu Mi until yellow-black, pound it, and apply externally. Mei Shi Fang: Treats sudden discharge of yellow fluid like glue during pregnancy. Each [ingredient], one liang, finely chopped, decocted in seven sheng of water to obtain three sheng, taken in divided doses. The *Shi Yi Xin Jing*: Mainly treats alternating chills and fever; eating rice cooked with it is beneficial.

The *Yan Yi* states: Shu Mi, when first pounded, is pale yellow-white; after a long time, its color resembles Nuo Mi, which is used for brewing wine. This grain is unsuitable for making rice porridge due to its stickiness, hence suitable for wine.

Sweet and bitter in taste, neutral in nature, non-toxic. It primarily tonifies Qi, relieves vexation, and stops diarrhea.

Tao Hongjing stated: This is the rice people commonly eat, differing only in white, red, small, and large varieties, four or five types, yet belonging to the same category. The former Chen Lin Mi was also this type of rice; because it was issued to soldiers, it was called Lin Mi. The *Xin Xiu Ben Cao* annotation states: Legends say eating Lin Mi means eating salary. Lin refers to granaries. The former Chen Cang Mi was called Lin; the character was mistakenly written as Lin, referring to soldier-issued rice. If it is new Lin Jun rice, is it considered old? Minister Yu Xi et al. respectfully followed the Shu Ben saying: Stops dysentery, harmonizes stomach Qi, builds muscle, warms the middle. Meng Shen said: Jing Mi is neutral. It primarily tonifies Qi, stops vexation and diarrhea. The red ones have large grains and are fragrant, but prone to water retention. The yellow-green ones are substantial, newly harvested, and stir Qi. After two years, they may also cause disease. People storing grain in Jiangnan warehouses often harvest Huo Dao. Huo Dao benefits people, warming the middle, tonifying Qi, and supplementing the lower yuan. Burning off the awns, pounding in spring, and eating the rice prevents disease. It is also said that Cang Jing Mi, steamed into dry rice, stops dysentery. It further tonifies the middle, tonifies Qi, strengthens sinews, unblocks blood vessels, and arouses yang function. Northerners steam it, soak in water in jars until sour, and eating it warms the Qi of the five zang and six fu organs. Long-stored rice steamed into meal, mixed with vinegar, seals toxic swelling, leading to immediate recovery. Additionally, ground and taken internally, it removes sudden heart pain. White Jing Mi juice treats heart pain, quenches thirst, and stops dysenteric dysentery caused by heat toxins. If one frequently eats dry rice, it causes heat in the middle, dry lips and mouth. Do not eat with Cang Er, as it causes sudden heart pain; immediately burn granary rice to ash, mix with honey water, and take, otherwise death ensues. Do not eat with horse meat, as it triggers chronic diseases. Ri Hua Zi said: Tonifies the middle, strengthens sinews and bones, tonifies intestines and stomach.

The *Tu Jing Ben Cao* details are under the entry for Dao Mi.

The *Shi Liao* states: Rice is abundant in the Huai and Si regions. Jing Du and Xiang Zhou local Jing Mi is also fragrant and firm. Additionally, although abundant everywhere, it merely serves to satisfy hunger.

The *Wai Tai Mi Yao*: Jiao Long Zi grows on celery; if ingested, it transforms into a dragon child in the abdomen, so caution is required. Yi Jing Mi, Xing Ren, Ru Bing cooked into porridge. Eat three times... Also steep in wine... Intestines and stomach... Meal, beware not... Jing Mi rice and...

The *Yan Yi* states: Jing Mi, late-harvest white rice is the best, early-harvest rice is inferior. It harmonizes the five zang organs, tonifies stomach Qi, and its efficacy is unmatched. However, if slightly raw... it does not benefit the spleen; if overcooked, it is excellent.