味咸、酸，冷利。主除热，止烦满，杀百药，热汤及火毒。
陶隐居云∶酱多以豆作，纯麦者少。今此当是豆者，亦以久久者弥好又有肉酱、鱼酱、
皆呼
为醢，不入药用。唐本注云∶又有榆仁酱，亦辛美，利大小便。芜荑酱大美，杀三虫，虽有
少臭，
谨按日华子云∶酱，无毒。杀一切鱼、肉、菜蔬、蕈毒。并治蛇、虫
食疗∶主火毒，杀百药。发小儿无辜，小麦酱，不如豆。又，榆仁酱，亦辛美，杀诸虫，
利
大小便，心腹恶气。不宜多食。又，芜荑酱，功力强于榆仁酱。多食落发。獐、雉、兔及鳢
鱼
故也。圣惠方∶治飞
蛾入耳，酱汁灌入耳即出。又，击铜器于耳旁。千金方∶治指掣痛。以酱清和蜜，任多少
，温敷之愈。肘后方∶汤火烧灼未成疮，豆酱汁敷之。杨氏产乳∶妊娠，不得豆酱合雀肉
食之，令儿面黑。
衍义曰∶酱，圣人以谓不得即不食，意欲五味和、五脏悦而受之。此亦安乐之一端。
味咸、酸，温，无毒。主下气，除烦渴，调胃，止泄。
陶隐居云∶此今久入仓陈赤者，汤中多用之。人以作醋，胜于新粳米也。臣禹锡等谨按
陈
士良云∶陈仓米，平胃口，止泄泻，暖脾，去惫气，宜作汤食。日华子云∶陈仓米，补五脏，
陈藏器云∶和马肉食之，发痼疾。凡热食即热，冷食即冷，假以火气也，体自温平。吴
人以
粟为良，汉地以粳为善，亦犹吴 郑缟，盖贵远贱近之义焉。确论其功，粟居前也。食疗∶
益气，坚筋骨，通血脉，起阳道。又，毒肿恶疮，久陈者，蒸作饭，
心痛，研取汁服之。北人炊
之，于瓮中水浸令酸，食之暖五脏六腑之
气。食医心镜∶除烦热，下气，调胃，止泄痢，作饭食之。
衍义曰 陈廪米，今《经》与诸家注说，皆不言是粳米，为复是粟米、然粳、粟二米，
陈者性皆冷，频食之令人自
利，与《经》所说稍戾。煎煮亦无膏腻。入药者，今人多用新粟米。至如
舂杵头细糠，又
复不言新、陈、粳、粟，然皆不及新稻、粟，二糠陈，则是气味已腐败。
[Jiang (Fermented Bean Paste)]
Flavor: Salty, sour. Nature: Cold and purgative. Actions: Primarily clears heat, relieves chest fullness and irritability, detoxifies a hundred medicines, and neutralizes burns from hot liquids and fire toxins.
Tao Hongjing stated: Jiang is mostly made from beans, with pure wheat varieties being rare. The one described here should be bean paste, and the older it is, the better. There are also meat pastes and fish pastes, all referred to as "hai" (fermented meat/fish sauce), which are not used in medicine. The commentary of the *Tang Bencao* notes: There is also elm kernel paste, which is also pungent and delicious, promoting urination and defecation. Wormwood paste has excellent flavor and kills three types of parasites; although it has a slight odor...
Ri Huaizi stated: Jiang is non-toxic. It detoxifies all fish, meat, vegetables, and mushrooms. It can also treat snakebites and insect stings.
*Shiliao* (Dietary Therapy) states: It treats fire toxins and detoxifies a hundred medicines. It may induce infant malnutrition (Wugu disease). Wheat paste is inferior to bean paste. Furthermore, elm kernel paste is also pungent and delicious, kills various insects, promotes urination and defecation, and eliminates malignant qi in the heart and abdomen. It should not be consumed in excess. Additionally, wormwood paste is more potent than elm kernel paste. Excessive consumption causes hair loss. This is due to the nature of animals such as muntjac, pheasant, rabbit, and snakehead fish.
*Shenghui Fang* records: To treat moths entering the ear, pour Jiang juice into the ear, and the moth will exit. Alternatively, strike a copper vessel near the ear.
*Qianjin Fang* records: To treat twitching pain in the fingers. Mix Jiang clear liquid with honey, apply appropriately, warm, and compress until healed.
*Zhouhou Fang* records: For scalds or burns that have not yet formed sores, apply bean Jiang juice externally.
*Yangshi Chanru* records: During pregnancy, one must not consume bean Jiang together with sparrow meat, as this will cause the child's face to turn black.
[Chen Lin Mi (Aged Storehouse Rice)]
Flavor: Salty, sour. Nature: Warm. Non-toxic. Actions: Directs Qi downward, relieves irritability and thirst, harmonizes the Stomach, and stops diarrhea.
Tao Hongjing stated: This refers to old, red rice stored in granaries for a long time, often used in soups. People use it to make vinegar, which is superior to using new Jing rice. Minister Yuxi et al. noted:
Shiliang stated: Chen Cang Mi (aged storehouse rice) harmonizes the appetite, stops diarrhea, warms the Spleen, removes fatigue, and is suitable for making soup.
Ri Huaizi stated: Chen Cang Mi tonifies the Five Zang organs...
Chen Zangqi stated: Consuming it with horse meat induces chronic diseases. Hot food exhibits heat properties, cold food exhibits cold properties, borrowing the influence of fire; its intrinsic nature is warm and neutral. People in Wu regard millet as superior, while people in Han regard Jing rice as good, similar to how Zheng silk from Wu is valued, reflecting a preference for distant over local goods. In terms of efficacy, millet ranks first.
*Shiliao* states: Tonifies Qi, strengthens sinews and bones, unblocks blood vessels, and restores Yang function. For toxic swellings and foul sores, use long-aged rice, steam it into rice, and... for heart pain, grind and take the juice orally. Northerners cook it by soaking it in water in a jar until sour; eating it warms the Qi of the Five Zang and Six Fu organs.
*Shiyi Xinjing* states: Clears irritability and heat, directs Qi downward, harmonizes the Stomach, stops dysentery and diarrhea, and is eaten as cooked rice.
*Yanyi* states: Regarding Chen Lin Mi, neither the Classic nor various commentaries specify whether it is Jing rice or millet. However, both aged Jing rice and aged millet have cold properties; frequent consumption causes spontaneous diarrhea, which contradicts the Classic's description (of warmth). When decocted, they lack a greasy consistency. Those using it for medicine now mostly use fresh millet. As for the fine bran from the pestle head of the mortar, it does not specify if it is new or old, Jing or millet, but it is inferior to fresh rice and millet. If the bran is old, its aroma and flavor have already deteriorated.