粳米 味甘，北粳凉、南粳温。赤粳热、白粳凉、晚白粳寒。新粳热、陈粳凉。
生性寒，熟性热。新米乍食动风气，陈米下气易消，病患尤宜。同马肉食发痼疾，
同苍耳食卒心痛，急烧仓米灰和蜜浆调服，不尔即死。大人小儿嗜生米者，成米瘕。
饭落水缸内，久则腐，腐则发泡浮水面，误食发恶疮。黄粱米味甘性平，其穗大
毛长，不耐水旱，名曰竹根黄。其香美过于诸粱。黄者出西洛，白者出东吴，青者
出襄阳。白青二粱味甘性微寒。 米味甘性温。陈廪米年久者，其性凉，炒则温。
同马肉食发痼疾。香稻米味甘性软，其气香甜。红者谓之香红莲，其熟最早。晚者谓
之香稻米。
糯米 味甘性温。多食发热，壅经络之气，令身软筋缓。久食发心悸，及痈疽
疮疖中痛。同酒食之，令醉难醒。糯性粘滞难化，小儿病患更宜忌之。妊妇杂肉食
之，令子不利，生疮疥、寸白虫。马食之，足重。小猫犬食之，脚屈不能行。人多
食，令发风动气，昏昏多睡。同鸡肉、鸡子食，生蛔虫。食鸭肉伤者，多饮热糯米泔可消。
稷米 味甘性寒。关西谓之縻子米，又名 米。早熟清香，一名高粱，即黍之
不粘者。多食发二十六种冷气病。不可与瓠子同食，发冷病。但欲黍穣汁即瘥。又
不可与附子、乌头、天雄同服，勿合马肉食。
黍米 味甘性温，即稷之粘者。黍有五种，多食闭气。久食令人多热烦，发痼
疾，昏五脏，令人好睡，缓筋骨，绝血脉。小儿多食令久不能行。小猫犬食之，其
脚屈。合葵菜食，成痼疾。合牛肉、白酒食，生寸白虫。赤者浙人呼为红莲
米，又谓之赤虾米。丹黍米，味甘性微温，多食难化。勿同蜂蜜及葵菜食。醉卧黍
穣，令人生厉。
蜀黍 味甘涩性温。高硕如芦荻，一名芦粟。粘者与黍同功，种之可以济荒，
可以养畜。梢堪作 ，茎可织箔席、编篱、供爨。其谷壳浸水色红，可以红酒。
《博物志》云∶地种蜀黍，年久多蛇。玉蜀黍即番麦，味甘性平。
粟米 味咸性微寒，即小米也。生者难化，熟者滞气，隔宿食，生虫。胃冷者，
不宜多食。粟浸水至败者，损人。与杏仁同食，令人吐泻。雁食粟，足重不能飞。
能解小麦毒。
秫米 味甘性微寒。即粟之粘者。久食壅五脏气，动风迷闷。性粘滞，易成黄
积病，小儿不宜多食。伤鹅鸭成瘕者，多饮秫米泔可消。
稗子米 味辛甘苦，性微寒。能杀虫，煮汁不可沃地，蝼蚓皆死。 子米，味
甘涩可食。
HT 米 味甘性寒。生水田中，苗子似小麦而小，四月熟。野狼尾草米，味甘性平。
生泽地，似茅作穗。蒯草米，味甘性平。苗似茅，可织席为索。东墙子米，味甘性
平。蔓生如葵子，六月种，九月收。牛食之，尤肥。蓬草子米，味酸涩性平。生湖
泽中。筛草子米，一名自然谷，味甘性平。七月熟，生海洲，食之如大麦。菰米，
味甘性冷。九月抽茎，开花如苇芍，结实长寸许，霜后采之。米白滑腻，作饭香脆，
此皆俭年之谷，食之可以济饥也。
米 味甘苦性温，即发芽谷也，与麦芽同功。 糠，味甘性平，年荒亦可充饥。
大麦 味咸性凉，为五谷之长，不动风气，可久食。暴食似脚弱，为下气也。
熟则有益，生冷损人，炒食则动脾久。
小麦 味甘，麦性凉、面性热、麸性冷、曲性温。北麦日开花，无毒。南麦夜
开花，有微毒。面性壅热，小动风气，发丹石毒。多食长宿癖，加客气。勿同粟米、
枇杷食。凡食面伤，以莱菔、汉椒消之。寒食日用纸袋盛面悬风处，热性皆去，数
十年久留不坏，入药尤良。新麦性热，陈麦平和。服土茯苓、威灵仙、当归者，忌
湿面。麸中洗出面筋，味甘性凉，以油炒煎，则性热矣。多食难化，小儿病患勿食。
荞麦 味甘性寒。脾胃虚寒者食之，大脱元气，落眉发。多食难消，动风气，
令人头眩。作面和猪羊肉热食，不过八九顿，即患热风。须眉脱落，还生亦希。泾
以北，人多此疾。勿同雉肉、黄鱼食。与诸矾相反，近服蜡矾等丸药者忌之。误
食令腹痛致死。荞麦穣作 ，辟壁虱。
苦荞麦 味甘苦，性温，有小毒。多食伤胃，发风动气，能发诸病。黄疾人尤当忌之。
KT 麦 味甘性微寒。暴食似脚软动冷气，久即益人。作 用，温中消食。
雀麦 味甘性平。亦可救荒，充饥滑肠。
胡麻 味甘性平。即黑脂麻。修制蒸之不熟，令人发落。泄泻者勿食。
白芝麻 味甘，生性寒、熟性热、蒸熟者性温。多食滑肠，抽人肌肉。霍乱
及泄泻者，勿食，其汁停久者，饮之发霍乱。
亚麻 味甘性微温，即壁虱胡麻也。其实亦可榨油点灯，但气恶不可食。
大麻子仁 味甘性平，即火麻子也。先藏地中者，食之杀人。多食损血脉，滑
精气，痿阳道。妇人多食，即发带疾。食须去壳，壳有毒，而仁无毒也。
黑大豆 味甘性平。煮食则凉，炒食则热，作腐则寒，作豉则冷，造酱及生黄卷
则平。牛食之温，马食之凉。多食发五脏结气，令人体重。猪肉同食，令生内疾。小
儿同炒豆、猪肉并食，令壅气，腹痛难止，致死十有八九。年十岁以上者，不畏也。
服蓖麻子者，忌炒黑豆，犯之，胀满致死。服浓朴者忌之，动气也。小黑豆，味甘苦性温。
黄大豆 味甘，生性温、炒性热，微毒。多食壅气，生痰动嗽，发疮疥，令人
面黄体重。不可同猪肉食。小青豆、赤白豆性味相似，并不可与鱼及羊肉同食。
赤豆 味甘酸性平。同鲤鱼 食，令肝黄，成消渴。同米煮饭及作酱，食久发
口疮。驴食足轻，人食身重，以其逐精液，令肌瘦肤燥也。
赤小豆 味甘辛，性平下行。不可同鱼 食，久服则降令太过，使津血渗泄，
令人肌瘦身重。凡色赤者食之，助热损人。豆粉能去衣上油迹。花名腐婢，解酒毒，
食之令人多饮不醉。
绿豆 味甘性寒。宜连皮用，去皮则令人少壅气，盖皮寒而肉平也。反榧子害
人，合鲤鱼 食久，令人肝黄，成渴病。花解酒毒。
扁豆 味甘性微温。患冷气及寒热病者，勿食。
蚕豆 味甘微辛，性平。多食滞气成积，发胀作痛。
云南豆 味甘性温，有毒。煮食味颇佳，多食令人寒热，手足心发麻，急嚼生
姜解之。此从云南传种，地土不同，不识制用，食之作病。
豇豆 味甘咸性平。水种者勿食。中鼠莽毒者，煮汁饮之即解。欲试其效，先
刈鼠莽苗，以汁泼之，便根烂不生。
豌豆 味甘性平，多食发气病。薇，味甘性寒，即野豌豆。
御米 味甘性平。多食利二便，动膀胱气。此即罂粟子也。
薏苡仁 味甘性微寒。因寒筋急，不可食用。以其性善走下也，妊妇食之堕胎
蕨粉 味甘性寒，生山中者有毒。多食令目暗鼻塞，落发弱阳。病患食之，令
邪气壅经络筋骨。患冷气人食之，令腹胀。小儿食之，令脚软不能行。生食蕨粉，
成蛇瘕，能消人阳事，非良物也。勿同苋菜食。
Jingmi (Oryza sativa var. japonica, Glutinous Rice - *Note: Context implies non-glutinous rice based on contrast with Nuomi*): Sweet in flavor. Northern Jingmi is cooling in nature; Southern Jingmi is warming. Red Jingmi is hot; white Jingmi is cooling; late-maturing white Jingmi is cold. New harvest Jingmi is hot; aged Jingmi is cooling. Raw Jingmi is cold in nature; cooked Jingmi is hot. Consuming new rice initially may stir up wind-qi; aged rice directs qi downward and is easier to digest, making it particularly suitable for patients. Consuming it with horse meat may trigger chronic diseases. Consuming it with Xuancao (Xanthium sibiricum) may cause sudden heart pain; in such cases, urgently burn the ash of stored rice, mix with honey water, and take orally, otherwise death may ensue. Adults and children who have a craving for raw rice grains may develop Mijia (rice accumulation mass). If rice falls into a water vat and rots over time, it will ferment and float on the surface; accidental ingestion can cause malignant sores.
Huangliangmi (Panicum miliaceum var. flavum, Yellow Millet): Sweet in flavor, neutral in nature. Its panicles are large with long awns; it is not resistant to drought or flood, and is also known as Zhugenhuang (Bamboo Root Yellow). Its fragrance and taste surpass other millets. Yellow varieties originate from Xiluo; white from Dongwu; green from Xiangyang. Both white and green millet varieties are sweet in flavor and slightly cold in nature. Jimi (Setaria italica, Foxtail Millet): Sweet in flavor, warm in nature. Aged Ji stored in granaries for years becomes cool in nature; when stir-fried, it becomes warm. Consuming it with horse meat may trigger chronic diseases. Xiangdaomi (Fragrant Rice): Sweet in flavor, soft in texture, with a sweet aroma. The red variety is called Xianghonglian, ripening earliest. The late-maturing variety is called Xiangdaomi.
Nuomi (Oryza sativa var. glutinosa, Glutinous Rice): Sweet in flavor, warm in nature. Excessive consumption causes fever and obstructs the qi of the meridians, leading to physical weakness and relaxed sinews. Long-term consumption may induce palpitations and pain within carbuncles, ulcers, and boils. Consuming it with alcohol causes prolonged intoxication. Nuomi is sticky and difficult to digest; infants and patients should strictly avoid it. Pregnant women consuming it mixed with meat may affect fetal development, leading to skin sores, scabies, and Taenia solium (pinworm/roundworm) infections in offspring. Horses eating it suffer from heavy limbs. Cats and dogs eating it suffer from bent legs and inability to walk. Humans consuming too much may develop wind-pathogens and stirred wind-qi, resulting in drowsiness and excessive sleep. Consuming it with chicken meat or eggs may generate Ascaris lumbricoides (roundworm). For injuries caused by duck meat, drinking warm Nuomi washing water can resolve the issue.
Jim (Setaria italica, Foxtail Millet / Panicum miliaceum): Sweet in flavor, cold in nature. In Guanzhong West, it is called Mizimi, also known as Jimi. It matures early and has a clear fragrance; another name is Gaoliang (Sorghum), referring to the non-glutinous type of Shumi. Excessive consumption triggers twenty-six types of cold-qi diseases. It should not be consumed with Huizi (Calabash); doing so induces cold diseases. Drinking Jiangrang juice (juice from sorghum stalks) can cure it. It must not be taken with Fuzi (Aconitum carmichaelii), Wutou (Aconitum kusnezoffii), or Tianxiong (Aconitum raddeanum), nor eaten with horse meat.
Shumi (Panicum miliaceum, Broomcorn Millet): Sweet in flavor, warm in nature; this is the glutinous type of Ji. There are five types of Shumi; excessive consumption blocks the breath. Long-term consumption causes internal heat and irritability, triggers chronic diseases, clouds the five zang organs, induces drowsiness, relaxes sinews and bones, and cuts off blood vessels. Infants eating too much may suffer from delayed walking. Cats and dogs eating it suffer from bent legs. Consuming it with Kuicai (Malva verticillata) forms chronic diseases. Consuming it with beef and white wine generates Taenia solium. The red variety is called Honglianmi by people in Zhejiang, also known as Chixiami. Danshummi (Red Shumi): Sweet in flavor, slightly warm in nature; difficult to digest in excess. Do not consume with honey or Kuicai. Sleeping drunk on Jiangrang may cause severe diseases.
Shushu (Sorghum bicolor, Sorghum): Sweet and astringent in flavor, warm in nature. Tall like reeds, also known as Lusuc. The glutinous type has similar effects to Shumi; planting it can relieve famine and feed livestock. The tops can be made into tools; stems can weave mats, fences, and serve as fuel. Soaking the husks yields red water, usable for dyeing wine red. "Bowuzhi" states: Fields planted with Shushu for many years tend to have many snakes. Yushumu (Zea mays, Corn/Maize): Sweet in flavor, neutral in nature.
Sumi (Panicum miliaceum var. minor, Foxtail Millet / Proso Millet): Salty in flavor, slightly cold in nature; this is Xiaomi (Millet). Raw Sumi is hard to digest; cooked Sumi stagnates qi; overnight food breeds worms. Those with cold stomachs should not eat it excessively. Sumi soaked until rotten is harmful to humans. Consuming it with Xingren (Prunus armeniaca) causes vomiting and diarrhea. Geese eating Sumi become too heavy to fly. Sumi can detoxify Wheat toxicity.
Shumi (Panicum miliaceum var. glutinosum, Glutinous Millet): Sweet in flavor, slightly cold in nature; this is the glutinous type of Sumi. Long-term consumption obstructs the qi of the five zang organs, stirs wind causing dizziness and confusion. Being sticky, it easily leads to Huangji disease (yellow accumulation); infants should not eat it excessively. For injuries from goose/duck meat forming masses, drinking Shumi washing water can resolve it.
Baizimi (Echinochloa crus-galli, Barnyard Grass Seed): Pungent, sweet, and bitter in flavor, slightly cold in nature. It can kill parasites; its boiled juice should not be poured on the ground as it kills earthworms. Youzi mi (Setaria viridis, Green Bristlegrass Seed): Sweet and astringent, edible.
Qianshi (Euryale ferox, Foxnut): Sweet in flavor, cold in nature. Grows in paddy fields; seedlings resemble wheat but are smaller, ripening in April. Yelangwe caomi (Setaria faberi, Giant Bristlegrass): Sweet in flavor, neutral in nature. Grows in marshy areas, resembling reed grass in panicle shape. Kuaicao mi (Arundo donax, Giant Reed Seed): Sweet in flavor, neutral in nature. Seedlings resemble reeds, usable for weaving mats and ropes. Dongqiangzi mi (Unknown wild grain): Sweet in flavor, neutral in nature. Vining like Sesame seeds, planted in June, harvested in September. Cattle eating it gain fat readily. Pengcaozi mi (Cyperus spp., Sedge Seed): Sour and astringent, neutral in nature. Grows in lakes and marshes. Shaicao zi mi (Natural Grain): Also known as Ziran Gu, sweet in flavor, neutral in nature. Ripens in July, grows in coastal islets, tastes like barley. Gummi (Zizania latifolia, Wild Rice): Sweet in flavor, cold in nature. Sends up stems in September, flowers like reed catkins, fruits about one inch long, harvested after frost. The rice is white, smooth, and greasy; cooking it makes it fragrant and crisp. These are all grains for lean years, which can relieve hunger.
Maiya (Hordeum vulgare germinatum, Barley Sprout): Sweet and bitter in flavor, warm in nature; this is germinated grain, having the same function as Maiya. Cang (Chaff/Husk): Sweet in flavor, neutral in nature; can sustain life during famines.
Damai (Hordeum vulgare, Barley): Salty in flavor, cool in nature; considered the chief of the five grains. It does not stir wind-qi and can be eaten long-term. Binge eating may cause symptoms resembling leg weakness due to its qi-directing-downward effect. Cooked it is beneficial; raw/cold damages the body; stir-fried it harms the spleen if eaten long-term.
Xiaomai (Triticum aestivum, Wheat): Sweet in flavor. Wheat grain is cool; flour is hot; bran is cold; yeast/qu is warm. Northern wheat blooms during the day and is non-toxic. Southern wheat blooms at night and has slight toxicity. Flour is obstructive and heating, slightly stirring wind-qi, triggering Danshi du (mineral drug toxicity). Excessive consumption leads to chronic accumulations and adds pathogenic qi. Do not consume with Sumi or Pipa (Loquat). For injuries from eating noodles, use Laifu (Radish) and Hanjiao (Sichuan Pepper) to resolve. Store fresh flour in paper bags in a ventilated place during Cold Food Festival; this removes heat properties, allowing storage for decades without spoilage, excellent for medicinal use. New wheat is hot; aged wheat is balanced. Those taking Tufuling (Smilax glabra), Weilingxian (Symplocos paniculata), or Danggui (Angelica sinensis) should avoid wet noodles. Gluten washed from bran is sweet and cool; when fried in oil, it becomes hot. Excessive consumption is hard to digest; infants and patients should avoid it.
Qiaomai (Fagopyrum esculentum, Buckwheat): Sweet in flavor, cold in nature. Those with deficient-cold spleen/stomach consuming it will severely deplete yuan qi, leading to loss of eyebrows and hair. Excessive consumption is hard to digest, stirs wind-qi, and causes dizziness. Eating dough made with pork/mutton while hot, for no more than 8-9 meals, can trigger热风 (wind-heat) disease. Loss of beard/eyebrows rarely regrows. Common north of Jing River. Do not consume with Zhi meat (Pheasant) or Huangyu (Yellow Croaker). Antagonistic to various alum minerals; those taking Lafan pills should avoid it. Accidental ingestion causes abdominal pain and death. Qiaomai stalks can be used to make items repelling bedbugs.
Kuqiaomai (Fagopyrum tataricum, Tartary Buckwheat): Sweet and bitter in flavor, warm in nature, slightly toxic. Excessive consumption damages the stomach, stirs wind-qi, and triggers various diseases. Jaundice patients must strictly avoid it.
Quemai (Bromus japonicus, Japanese Brome): Sweet in flavor, slightly cold in nature. Binge eating causes leg weakness and stirs cold qi; long-term consumption benefits the body. Used as porridge, warms the middle and aids digestion.
Quemai (Bromus japonicus, Japanese Brome): Sweet in flavor, neutral in nature. Can relieve famine, satisfy hunger, and lubricate intestines.
Huma (Sesamum indicum, Black Sesame): Sweet in flavor, neutral in nature; also known as Heizhima. Improperly processed (steamed but not cooked) causes hair loss. Diarrhea patients should avoid it.
Baizhima (Sesamum indicum, White Sesame): Sweet in flavor. Raw is cold; cooked is hot; steamed is warm. Excessive consumption lubricates intestines and wastes muscle tissue. Cholera and diarrhea patients should avoid it; old sesame juice can induce cholera.
Yama (Linum usitatissimum, Flaxseed): Sweet in flavor, slightly warm; also known as Bishi Huma. Seeds can be pressed for lamp oil, but the odor is foul and inedible.
Dama Zi Ren (Cannabis sativa, Hemp Seed): Sweet in flavor, neutral in nature; also known as Huomazi. Stored underground first is poisonous and fatal. Excessive consumption damages blood vessels, slips essence, and causes impotence. Women eating too much may develop leukorrhea. Shells must be removed as they are toxic, while the kernel is non-toxic.
Heidadou (Glycine max, Black Soybean): Sweet in flavor, neutral in nature. Boiled is cool; stir-fried is hot; made into tofu is cold; made into douchi is cold; made into sauce or sprouted (Huangjuan) is neutral. Feeding cows warms them; feeding horses cools them. Excessive consumption causes qi knotting in five zang organs and heaviness in the body. Consuming with pork causes internal diseases. Children eating stir-fried beans with pork may experience qi stagnation, unrelenting abdominal pain, and high mortality (80-90%). Children over ten years old are less susceptible. Those taking Bambooz (Ricinus communis) should avoid stir-fried black beans, as violation causes fatal bloating. Those taking Houpo (Magnolia officinalis) should avoid it as it stirs qi. Xiaoheidou: Sweet and bitter, warm in nature.
Huangdadou (Glycine max, Yellow Soybean): Sweet in flavor. Raw is warm; stir-fried is hot; slightly toxic. Excessive consumption causes qi stagnation, phlegm production, coughing, skin sores, yellow complexion, and body heaviness. Do not consume with pork. Qingxiaodou (Green Small Beans) and Chibaidou (Red/White Beans) have similar flavors/natures; do not consume with fish or mutton.
Chidou (Vigna umbellata, Adzuki Bean): Sweet and sour, neutral in nature. Consuming with Carp causes liver yellowing and thirst syndrome. Cooking with rice or making sauce and eating long-term causes mouth ulcers. Donkeys eating it move lightly; humans eating it feel heavy because it drains essence fluids, leading to emaciation and dry skin.
Chixiaodou (Vigna angularis, Azuki Bean): Sweet and pungent, neutral in nature, directing downward. Do not consume with fish; long-term use lowers qi too much, causing leakage of fluids and blood, leading to emaciation and heaviness. All red-colored foods increase heat and damage the body. Bean powder can remove oil stains from clothes. Flowers named Fubi detoxify alcohol; consuming them allows one to drink heavily without getting drunk.
Lvdou (Vigna radiata, Mung Bean): Sweet in flavor, cold in nature. Best used with skin; peeling reduces qi obstruction because the skin is cold while the flesh is neutral. Antagonistic to Feizi (Torreya grandis); long-term consumption with Carp causes liver yellowing and thirst disease. Flowers detoxify alcohol.
Biandou (Lablab purpureus, Hyacinth Bean): Sweet in flavor, slightly warm. Patients with cold qi or alternating chills/fever should avoid it.
Candou (Vigna unguiculata subsp. sesquipedalis, Cowpea/Long Bean): Sweet and slightly pungent, neutral in nature. Excessive consumption stagnates qi, forming accumulations, bloating, and pain.
Yunnandou (Unknown local bean): Sweet in flavor, warm in nature, toxic. Tastes good when boiled, but excessive consumption causes chills/fever and numbness in palms/soles; chewing raw ginger resolves it. Introduced from Yunnan; different soil conditions lead to improper preparation, causing illness upon consumption.
Jiangdou (Vigna unguiculata subsp. cylindrica, Yardlong Bean): Sweet and salty, neutral in nature. Water-cultivated varieties should not be eaten. Decoction resolves Shumang poison. To test efficacy, cut Shumang seedlings and sprinkle juice on them to rot roots.
Wandou (Pisum sativum, Pea): Sweet in flavor, neutral in nature. Excessive consumption triggers qi diseases. Wei (Vicia sativa, Vetch): Sweet in flavor, cold in nature; this is wild pea.
Yumi (Papaver somniferum, Poppy Seed): Sweet in flavor, neutral in nature. Excessive consumption promotes urination and defecation, stirring bladder qi. This is Ying Su Zi.
Yiyiren (Coix lacryma-jobi, Job's Tears): Sweet in flavor, slightly cold in nature. Contraindicated for cold-induced tendon spasms. Due to its descending nature, pregnant women should avoid it as it may cause abortion.
Juefen (Pteridium aquilinum, Bracken Fern Starch): Sweet in flavor, cold in nature; mountain-grown varieties are toxic. Excessive consumption causes dim vision, nasal congestion, hair loss, and weak yang. Patients eating it causes pathogenic qi to obstruct meridians, sinews, bones, and muscles. Those with cold qi suffer abdominal distension. Infants suffer leg weakness and inability to walk. Raw consumption causes Shejia (snake accumulation mass) and diminishes sexual potency; it is not a good substance. Do not consume with Xiancai (Amaranth).