人知药之药人，而不知食之药人，世有误食一毒而宿疾遂愈者，天生万物以养人也，岂为口腹计哉？孙真
人谓医者先晓病源，知其所犯，以食治之，食疗不愈，然后命药，不特老人小儿相宜，凡骄养及久病厌药，穷
乏无资货药者，俱宜以饮食调治。故采《食鉴本草》及《大观》，集韵为歌，更附各门方法于后。中有鳖肉、龟
肉、麦芽之类，本门不载者，已采入五品正药，目录可查。凡言食某物忌某物者，养生家法也，脾盛善食者不
拘。
神曲、红曲、麦芽、油麻、食盐、扁豆、赤小豆、甘蔗，俱见前卷。
粳米
粳米无毒甘平味，能和五脏补脾胃，长肌坚骨止泄烦，强志益精又益气，孽米温中宿食消，杵糠下噎取其
义。
粳，硬也，坚硬于糯米也。即今白晚米与早米。赤白大小异族，惟白晚米为最。入手太阴、少阴经。平
和五脏，补益胃气，长肌肉，壮筋骨，止烦渴泄痢，强心志，益肾精，益肺气。养生书云∶气精皆从米变化而
生，故字皆从米。有病者，煮粥食之，不杂一物，其病自愈。造饭过熟则佳。食干饭止泻，若常食干饭，令
人热中，唇口干。和苍耳食，令卒心痛，烧陈仓米和蜜浆解之。和马肉同食，发痼疾。新熟者动气，经再年者
发病。《液》云，白虎汤用之入肺，以阳明为胃之经，色为西方之白也；少阴症桃花汤用此，甘以补正气；竹
叶汤用此，甘以益不足。孽米，即谷芽也。去壳，止取孽中之米，故曰孽米。味苦，温，无毒。主寒中下气。
开胃消食，除烦热。性温于麦芽。杵糠，即舂杵头细糠也。性平。主卒噎不下及反胃不止，刮取含之即去。亦
取其舂捣之义耳。又烧末服之令易产。以糠作枕，损人眼目。
陈仓米
陈仓米咸酸涩温，调胃能止泄如奔，宽中下气除烦渴，更消蛊肿封疮痕。
仓，廪也，即粳米以廪军人者。陈久者良。无毒。调胃缓脾，宽中下气，除烦止渴，消食涩肠，止泄痢，
食之易饥，炊作干饭止痢；补中益气，坚筋骨，通血脉，起阳道；北人炊之于瓮中，水浸令酸食之，暖五脏六腑
之气。凡热食即热，冷食即冷，假以火气，体自温平。黄米丸∶治水蛊，用干系瓜一捧，去皮剪碎，和巴豆十四
粒同炒，以巴豆色黄为度，去巴豆，入陈仓米，如系瓜之多少，同炒米黄色，去系瓜，为
末，水丸梧子大，每汤下百丸，数服即愈。盖系瓜如人之脉络然，引巴豆之气入皮肤也。又蒸作饼，和醋封毒
肿恶疮立瘥。
糯米
糯米甘温主温中，止吐泻乱安胎宫，炒黑敷疮黄止衄，多食热壅气不通，秆又退黄并蛊毒，煮汁饮之立见功。
糯， 也。其米软而粘，即稻米也。今人用之作酒煮糖者，无毒。温中益气，实肠止泄，定霍乱，养下
元，缩小便，治妇人胎动腹痛，下黄水，和气血药中服之，若杂肉同进则不利其子。炒黑水调，敷痈疽、金疮、
水毒、竹木刺。炒黄为末，新汲水下二钱，治鼻衄不止。多食生热，壅诸经络气，令人神昏，嗳酸胀闷，久则
动风，发疮，缓筋身软不能行。诸家因见食者多病此症，遂以糯性为寒，不知其性实温，而体质粘滞难化，脾
胃弱者湿热生而气窒不通。观之造酒，其热可见。作糜粥食之，止消渴。合酒同食，醉难醒。稻秆，治黄病通
身及蛊毒，煮汁饮之效。按五谷，稻，黍、稷、麦、菽。早米，晚米、糯米、皆稻也。旧说独以糯为稻则误也。
陶隐居云∶《诗》黍、稷、稻、粱、禾、麻、菽、麦，八谷也，俗人莫能证辨，而况芝英乎？然陶以禾即是粟，
朱子《诗》注明言∶禾者，谷连 秸之总名。但八谷有粟则是，盖言粱则包粟在中。但诸谷皆以各方风土所宜、
人事早晚有异为名，其种类最多，此识其入药者耳。
黍米
黍米益气味甘温，肺病相宜多则烦，赤者微苦止咳嗽，霍乱泄痢作粥餐，秫熟能润大肠燥，酿酒蜷急自
然伸。
性宜高燥而寒，故北地有。似粟而非粟，谷之类也；似芦高丈余，穗黑色，实圆重。大概有二种，米粘
者为秫，不粘者为黍。黍又有丹、赤、黑数种。无毒。肺之谷也，肺病宜食。益气安中，补不足，宜脉。不可
久食，多热，令人烦闷昏，五脏好睡，发宿疾，缓筋骨，绝血脉。合葵菜食，成痼疾；合牛肉、白酒食，生寸
白虫。赤黍米，皮赤米黄，味苦，微寒，无毒。主咳嗽咳逆，霍乱，止泄痢，除热止渴，下气。《衍义》云∶
但可为糜，不堪为饭，粘着难脱，然亦动风。秫米，似黍米而粒小，即《诗》之所谓 也。性宜下湿而暑，故
东南皆有之，宜作酒。肥软易消。故谓之软粟，又谓糯粟。味甘，微寒，无毒。止寒热，利大肠。能壅五脏气，
动风，不可常食。又和菌陈、地黄酿酒服，治筋骨挛急；嚼烂涂疮疥、漆疮、冻疮，犬咬；又为末，鸡子白调
涂肿毒。
稷米
稷米本是五谷长，甘芳可爱供祭向，利脾胃解毒苦瓠，多食令人发痼冷。
稷，亦谷之类，似黍而小，即今之 米，又谓之粢，为五谷之长。米熟芳香可爱，故取以供祭祀。其茎穗，
人家用作扫帚。性冷，无毒。主益气安中，补不足，利脾宜胃，治热，解苦瓠、丹石毒。多食发三十六种冷病。八
谷之中最为下苗。黍乃作酒，此乃作饭用之。不可与附子同食。
麦
麦除热味甘寒，令人轻健气力完，大麦咸温止消渴，调中益气可常食。
麦有 麦、大麦、小麦，荞麦。 是麦之皮号，犹稻为谷之通名也。 麦亦大麦也，但大麦皮稍薄，小麦
皮又更薄耳，故作孽，皆温中消谷。 麦，无毒。主轻身除热，久食令人多力健行，不动疾。惟先患冷气人不
宜。大麦，无毒。主消渴，除热，调中益气，补虚劣，壮血脉，实五脏，肥肌肤，益颜色，化谷食，疗胀止泄，
头不白，不动风气。暴食之，稍似脚弱，为下气及肾腰故也。久甚宜人。熟即益人，带生即冷损人。作面无热
燥，胜于小麦。蜜为之使。丹溪云∶初熟时人多炒食之，此等有火，能生热病，人不知之。又和针砂、没石染
须甚黑。
小麦
小麦甘凉养心肝，除烦止渴利便难，润咽更止漏唾血，浮者盗汗实时干，麦苗退热消酒疸，麦奴治疫解
金丹。
小，形小也；麦，脉也。以继续谷米，续民命脉，即今人所磨为面食者。无毒。主养心肝气，除热，止烦
渴、咽干，利小便，止漏血、唾血、暴淋，杀蛔虫。合汤皆完用之，热家疗也。浮小麦，止盗汗，治大人、小
儿骨蒸肌热，妇人劳热。入药微炒。麦苗，味辛，寒，退胸中邪热，消酒毒，除黄胆，利小便。绞汁服之。麦
奴，即苗上黑霉。主烦热，解丹石、天行热毒。
面
面性甘温能补虚，强气浓肠实肌肤，麸凉调中仍去热，面筋益气腹宽舒，荞麦甘平去滓秽，食久风动脱
眉须
即小麦面，性温。不能消热止烦，惟养气补不足，助五脏，调经络，续气脉，实肤体，浓肠胃，强气力。
其有湿热，能发诸病壅热，小动风气，不可常食。丹溪云∶面热而麸凉，须晒令燥，以少润之，舂去皮，煮为
饭食之，无面热之后患。《图经》云∶凡麦秋种冬长，春秀夏实，具四时中和之气，故为五谷之贵。大、小麦，
地暖处亦可春种之，至夏便收，然比秋种者四气不足，故有毒。又云，磨中石末在内，所以有毒。但杵作粉食
之，补中气，和五脏。凡面食熟则益人，生则有损。古方治妇人乳痈不消，用白面半斤炒黄，醋调涂上，内又
水煮服之。又炒食之，止痢。醋蒸 折伤即定。麦麸，凉。调中去热，止泄痢；治时疾热疮，汤火疮烂，扑损折
伤瘀血，醋炒 之。第三磨者凉，谓其近麸也。面，温。消谷及诸生物，止痢消痔，主小儿痫。荞麦，性寒，
无毒。实肠胃，益气力。久食动风，令人头眩。和猪、羊肉食之，患热风癞，脱人眉须。虽动诸病，犹锉丹石，
能炼五脏滓秽，续精神。小儿赤丹，醋和敷之。杖疮，鸡子白调涂有效。其叶作茹食之，下气利耳目。多食即
微泄。其瓤烧灰淋汁，洗六畜疮。
大豆
大豆甘平除胃热，逐水通淋散积结，破瘀治风及痈疮，消谷宽膨炒作屑，豆腐宽中脾胃和，大肠浊气能
清别。
豆，即菽也。无毒。除胃中热痹，逐水胀、伤中淋露，散五脏结积，下瘀血。炒令烟未断，乘热投酒中，
治风痹瘫痪、口噤头风及产后风虚血病。和饭捣涂一切痈疮肿毒，小儿豌豆疮。炒为屑，主胃热，去肿除痹，消
谷止腹胀。煮汁甚凉，可以压丹石毒，解乌头诸药毒，杀牛马瘟毒，兼能调中下气止痛，通关脉，杀鬼毒，治
喉痹。食罢生服半两，去心胸烦热，热风恍惚，明目镇心，温补。又醋煮服，治子死腹中，胎衣不下。炒食极热，
煮食及作豉极冷，作腐则寒而动气，黄卷及酱平，牛食温，马食泠，一体之中，用之数等，大抵宜作药使耳。
但有黑白二种，黑者入药，白者不用。其紧小者为雄豆，入药尤佳。恶五参、龙胆，得前胡、乌喙、杏仁、牡
蛎良。黄豆，味甘，温。宽中下气利大肠，消水胀肿毒。白豆，即今之饭豆，味咸，平。肾之谷，肾病宜食。
补五脏，暖肠胃，调和十二经脉。其嫩叶谓之藿，可作菜食，利五脏下气。豆腐，味甘，平。宽中益气，和
脾胃，下大肠浊气，消胀满，中寒多泄多屁者忌食。
大豆黄卷
大豆黄卷味甘平，湿痹痉挛膝痛疼，更除气聚并积结，蓐妇瘀血实时行，绿豆作者堪为茹，解热醒酒心自
清。
即豆芽也。以生豆为之，芽出便晒干，名为黄卷。无毒。主湿痹筋挛膝疼，破妇人恶血及蓐妇药中多用
之。又除五脏胃气结积，去黑痣面黯，润皮毛，益气解毒。入药微炒。
绿豆
绿豆甘寒解诸毒，热风消渴研汁服，更治霍乱消肿浮，作枕清头明眼目，粉糁痘疮不结痂，脾胃虚人难
克伏。
色绿圆小者佳。皮寒肉平，无毒。解一切药草、虫鱼、牛马、金石等毒。除烦热风疹、消渴，生研汁服
之。霍乱、吐逆、奔豚，和胡椒等分为末，冷水调服。又煮食，消肿下气，渗利小便。作枕治头风痛，明目。入
药须带皮用之，去皮即小有壅气。豆粉，甘，平，无毒。市中货者
多伪，入药须用真者。治小儿痘疮十余日，湿烂不结痂者，以粉糁之效。又解诸热。熟者胶粘，难得克化，脾
胃虚弱人病者忌之。捣烂作饼炙食之佳。和五脏，安精神，行十二经脉，益气力，润皮肉，除热毒风，浓肠胃，
可常食之。
淡豆豉
淡豆豉苦寒无毒，表汗吐烦及劳复，定喘止痢更安胎，脚痛痈肿敷且服。
即常用豆豉，不入盐者佳。纯阴。主伤寒头痛寒热，一切时行瘴毒，和葱白服之，发汗最速。又能吐虚烦
躁闷，心中懊 ，劳复食复，兼定虚劳喘急，暴痢腹痛，血痢，胎动血下。两脚疼冷，浸酒服之，以渣外敷。
作饼灸发背痈肿。又杀六畜胎子诸毒，中毒药蛊气，殴跌瘀血聚腹，疟疾骨蒸，犬咬。单方∶治阴茎疮痛烂，
豉一分，蚯蚓湿泥二分，水研涂，干则易之。又中蛤蟆毒，便闭脐痛，水煮服之。头风痛煎汤浴之即瘥。
粟米
粟米咸寒养肾气，胃虚呕吐作为丸，若除胃热须陈者，更治消中利小便。
粟，从卤，从米，象形也。即今之小米，山东最多。五谷中最硬，谓之硬粟，得浆水即易化。无毒。丹溪
云∶属水与土，陈者难化。《衍义》云∶生者难化，熟者滞气，隔食生虫。所谓养肾补骨者，味咸故也。去脾
胃虚热气弱，食不消化，呕逆反胃，汤饮不下，用粟米粉作丸梧子大，煮熟入盐少许，并汁食之，和中益气；
兼治腹痛，鼻衄，解诸毒。陈者味苦，除胃热消渴，利小便，止泄痢，压丹石热。《衍义》云∶利小便，故益
脾胃。又粟粉炒黑，鸡子白调贴痈肿。泔汁，主霍乱转筋，卒热心烦，饮之立瘥，胃冷者不宜多食。臭疳，止
消渴、五痔、疳痢，洗皮肤疮疥。下淀酸脚，杀虫涂恶疮。
粱米
粱米三种粟之类，青黄白味性相似，霍乱泄痢总能除，和中益气养脾胃，黄去风痹青涩精，白治胃热多
呕哕。
粱米损地力而少收，故人多种粟而少种粱。穗皆大而毛长，米比粟更壮大。青者襄阳出，黄者西洛出，白者
东吴出。作饭味甘而淡，性皆微寒，无毒。惟黄粱得土中气，故味甘而平。俱养五脏，补脾胃，和中益气，
止霍乱吐利烦渴，利小便，实大肠。黄粱米，治当风卧湿，遇冷所中，成肢体顽痹，小儿面身生疮如火烧，
为末，蜜水调敷。青粱米，去胃痹热，健脾，止泄精。醋拌百蒸百晒，可作糗粮。白粱米，除胃虚热呕吐，
又除胸中客热，移五脏气，续筋骨。北人长食之。夏月作粟餐，亦以除热。
罂粟
罂粟甘平除风热，散胸痰滞胃中翻，竹沥作糜令下食，过服动脏及下元。
其房如罂，其子如粟。无毒。主行风气，祛逐邪热，散胸中痰滞，止翻胃及丹石发动不下食。和竹沥煮作
粥，食之极美，然性寒，利大小肠，不宜多食，过食则动膀胱气耳。
酒
酒味苦甘辛大热，大扶肝胃活气血，破 行药辟恶邪，痰火病患宜撙节，糟性温中宿食消，一切菜蔬毒
可杀。
人们只知道药物能治病，却不知道食物也能治病。世上有因误食某种有毒食物而宿疾痊愈的例子。上天生成万物是为了养育人类，难道仅仅是为了满足口腹之欲吗？孙思邈曾说，医生应当先了解病因，知道病邪所在，用饮食来治疗；如果食疗无效，然后再用药。这不仅适合老人和小孩，凡是骄生惯养、久病厌药或贫穷无力买药的人，都适宜用饮食来调理。因此，我采集《食鉴本草》及《大观本草》中的内容，编成韵文歌诀，并在后面附上各门类的方法。其中像鳖肉、龟肉、麦芽之类，原本在各自门类中未记载的，已经收录在五品正药中，目录可以查阅。凡是说吃某物忌某物的，是养生家的法则，脾胃旺盛、食欲好的人不拘泥于此。
神曲、红曲、麦芽、油麻（芝麻）、食盐、扁豆、赤小豆、甘蔗，均在前卷已有记载。
粳米
粳米无毒，味甘性平，能调和五脏，补益脾胃，促进肌肉生长，坚固骨骼，止泻除烦，增强意志，补充精气并益气。稷米（谷芽）温中消宿食，杵糠（舂米留下的细糠）下噎取其捣碎之义。
“粳”，意为坚硬，比糯米更坚硬。就是现在的白晚米和早米。赤色、白色、大粒、小粒属于不同族类，以白晚米为最佳。归入手太阴肺经、手少阴心经。平和五脏，补益胃气，长肌肉，壮筋骨，止烦渴泄痢，强心志，益肾精，益肺气。养生书说：气和精都从米变化而生，所以汉字中带“米”字旁的多与米有关。有病者，煮粥食用，不加其他杂物，病自然痊愈。做饭做得过熟一些更好。吃干饭可止泻，但如果常食干饭，会让人体内积热，导致嘴唇干燥、口干。与苍耳同食，会导致突然心痛，烧陈仓米加蜜浆可解。与马肉同食，会诱发顽固疾病。新熟的米动气，存放两年的米易发病。《液》书说，白虎汤用它入肺，因为阳明经是胃的经脉，西方色白；少阴症桃花汤用它，甘味以补正气；竹叶汤用它，甘味以补不足。稷米，就是谷芽。去壳，只取发芽中的米，所以叫稊米。味苦，性温，无毒。主治寒中下气。开胃消食，除烦热。性质比麦芽温和。杵糠，就是舂米头留下的细糠。性平。主治突然噎食不下及反胃不止，刮取含在口中即吐出。也是取其舂捣的意义。又烧成末服用，有助于顺产。用糠做枕头，损害人的眼睛。
陈仓米
陈仓米咸酸涩性温，调理胃能止如奔马般的泄泻，宽中下气除烦渴，更能消除蛊胀水肿，封闭疮痕。
“仓”，指粮仓，即用粮仓储存的粳米。陈久的为好。无毒。调理胃缓脾，宽中下气，除烦止渴，消食涩肠，止泄痢，吃了容易饿，炊作干饭可止痢；补中益气，坚筋骨，通血脉，起阳道；北方人将其放在瓮中炊煮，加水浸泡使其变酸后食用，能暖五脏六腑之气。凡热食则热，冷食则冷，借火气之力，其体自温平。黄米丸：治水蛊，用干系瓜一把，去皮剪碎，与巴豆十四粒同炒，待巴豆颜色变黄为度，去掉巴豆，加入陈仓米，量与系瓜相当，同炒至米黄色，去掉系瓜，研为末，用水泛丸如梧子大，每服百丸，开水送下，数服即愈。大概系瓜如同人的脉络，引导巴豆之气进入皮肤。又蒸作饼，加醋封贴毒肿恶疮，立即可愈。
糯米
糯米甘温主温中，止吐泻乱安胎宫，炒黑敷疮黄止衄血，多食热壅气不通，秆又退黄并蛊毒，煮汁饮之立见功。
“糯”，粘也。其米软而粘，就是稻米。现在人用它酿酒煮糖的，无毒。温中益气，实肠止泄，定霍乱，养下元，缩小便，治妇人胎动腹痛，下黄水，和气血药中服用，若杂肉同进则不利于胎儿。炒黑用水调，敷痈疽、金疮、水毒、竹木刺。炒黄为末，新汲水下二钱，治鼻衄不止。多食生热，壅塞诸经络气，令人神昏，嗳酸胀闷，久则动风，发疮，缓筋身软不能行。各家因为见食者多患此症，遂认为糯米性寒，不知其性实温，而是体质粘滞难化，脾胃弱者湿热生而气窒不通。看造酒的过程，其热可见。作糜粥食用，止消渴。合酒同食，醉后难醒。稻秆，治黄病通身及蛊毒，煮汁饮之有效。按五谷，稻、黍、稷、麦、菽。早米、晚米、糯米，都是稻。旧说独以糯为稻则是错误的。陶隐居说：《诗》中有黍、稷、稻、粱、禾、麻、菽、麦，这是八谷，俗人不能证明辨别，何况芝英呢？但陶弘景认为禾即是粟，朱熹在《诗经》注中明确说：禾，是谷连秸秆的总名。只是八谷中有粟才是对的，大概说粱就包含粟在其中。只是各种谷物都以各方风土所宜、人事早晚有异为名，种类最多，这里只记录入药的罢了。
黍米
黍米益气味甘温，肺病相宜多则烦，赤者微苦止咳嗽，霍乱泄痢作粥餐，秫熟能润大肠燥，酿酒蜷急自然伸。
性宜高燥而寒，所以北方地区有。像粟但不是粟，是谷类；像芦高丈余，穗黑色，果实圆重。大概有两种，米粘的叫秫，不粘的叫黍。黍又有丹、赤、黑几种。无毒。是肺之谷，肺病宜食。益气安中，补不足，宜脉。不可久食，多热，令人烦闷昏，五脏好睡，发宿疾，缓筋骨，绝血脉。合葵菜食，成顽固疾病；合牛肉、白酒食，生寸白虫。赤黍米，皮赤米黄，味苦，微寒，无毒。主咳嗽咳逆，霍乱，止泄痢，除热止渴，下气。《衍义》说：只能作糜，不能作饭，粘着难脱，但也动风。秫米，像黍米但颗粒小，就是《诗》中所谓的“秫”。性宜下湿而暑，所以东南都有，宜作酒。肥软易消。所以叫软粟，又叫糯粟。味甘，微寒，无毒。止寒热，利大肠。能壅五脏气，动风，不可常食。又和茵陈、地黄酿酒服，治筋骨挛急；嚼烂涂疮疥、漆疮、冻疮，犬咬；又为末，鸡子白调涂肿毒。
稷米
稷米本是五谷长，甘芳可爱供祭向，利脾胃解毒苦瓠，多食令人发痼冷。
稷，也是谷类，像黍但小，就是现在的穇米，又叫粢，为五谷之长。米熟芳香可爱，所以取以供祭祀。其茎穗，人家用作扫帚。性冷，无毒。主益气安中，补不足，利脾宜胃，治热，解苦瓠、丹石毒。多食发三十六种冷病。八谷之中最为下苗。黍乃作酒，此乃作饭用之。不可与附子同食。
小麦
小麦除热味甘寒，令人轻健气力完，大麦咸温止消渴，调中益气可常食。
麦有大麦、小麦、荞麦。麸是麦的皮号，犹如稻是谷的通名。小麦也是大麦的一种，但大麦皮稍薄，小麦皮又更薄耳，故作为孽（发芽），皆温中消谷。小麦，无毒。主轻身除热，久食令人多力健行，不动疾。惟先患冷气人不适宜。大麦，无毒。主消渴，除热，调中益气，补虚劣，壮血脉，实五脏，肥肌肤，益颜色，化谷食，疗胀止泄，头不白，不动风气。暴食之，稍似脚弱，为下气及肾腰故也。久甚宜人。熟即益人，带生即冷损人。作面无热燥，胜于小麦。蜜为之使。丹溪说：初熟时人多炒食之，这些等有火，能生热病，人不知道。又和针砂、没石染须甚黑。
小麦
小麦甘凉养心肝，除烦止渴利便难，润咽更止漏唾血，浮者盗汗实时干，麦苗退热消酒疸，麦奴治疫解金丹。
小，形小也；麦，脉也。以继续谷米，续民命脉，就是今人所磨为面食者。无毒。主养心肝气，除热，止烦渴、咽干，利小便，止漏血、唾血、暴淋，杀蛔虫。合汤皆完用之，热家疗也。浮小麦，止盗汗，治大人、小儿骨蒸肌热，妇人劳热。入药微炒。麦苗，味辛，寒，退胸中邪热，消酒毒，除黄胆，利小便。绞汁服之。麦奴，即苗上黑霉。主烦热，解丹石、天行热毒。
面
面性甘温能补虚，强气浓肠实肌肤，麸凉调中仍去热，面筋益气腹宽舒，荞麦甘平去滓秽，食久风动脱眉须。
即小麦面，性温。不能消热止烦，惟养气补不足，助五脏，调经络，续气脉，实肤体，浓肠胃，强气力。其有湿热，能发诸病壅热，小动风气，不可常食。丹溪说：面热而麸凉，须晒令燥，以少润之，舂去皮，煮为饭食之，无面热之后患。《图经》说：凡麦秋种冬长，春秀夏实，具四时中和之气，故为五谷之贵。大、小麦，地暖处亦可春种之，至夏便收，然比秋种者四气不足，故有毒。又说，磨中石末在内，所以有毒。但杵作粉食之，补中气，和五脏。凡面食熟则益人，生则有损。古方治妇人乳痈不消，用白面半斤炒黄，醋调涂上，内又水煮服之。又炒食之，止痢。醋蒸折伤即定。麦麸，凉。调中去热，止泄痢；治时疾热疮，汤火疮烂，扑损折伤瘀血，醋炒敷之。第三磨者凉，谓其近麸也。面，温。消谷及诸生物，止痢消痔，主小儿痫。荞麦，性寒，无毒。实肠胃，益气力。久食动风，令人头眩。和猪、羊肉食之，患热风癞，脱人眉须。虽动诸病，犹锉丹石，能炼五脏滓秽，续精神。小儿赤丹，醋和敷之。杖疮，鸡子白调涂有效。其叶作茹食之，下气利耳目。多食即微泄。其瓤烧灰淋汁，洗六畜疮。
大豆
大豆甘平除胃热，逐水通淋散积结，破瘀治风及痈疮，消谷宽膨炒作屑，豆腐宽中脾胃和，大肠浊气能清别。
豆，即菽也。无毒。除胃中热痹，逐水胀、伤中淋露，散五脏结积，下瘀血。炒令烟未断，乘热投酒中，治风痹瘫痪、口噤头风及产后风虚血病。和饭捣涂一切痈疮肿毒，小儿豌豆疮。炒为屑，主胃热，去肿除痹，消谷止腹胀。煮汁甚凉，可以压丹石毒，解乌头诸药毒，杀牛马瘟毒，兼能调中下气止痛，通关脉，杀鬼毒，治喉痹。食罢生服半两，去心胸烦热，热风恍惚，明目镇心，温补。又醋煮服，治子死腹中，胎衣不下。炒食极热，煮食及作豉极冷，作腐则寒而动气，黄卷及酱平，牛食温，马食泠，一体之中，用之数等，大抵宜作药使耳。但有黑白二种，黑者入药，白者不用。其紧小者为雄豆，入药尤佳。恶五参、龙胆，得前胡、乌喙、杏仁、牡蛎良。黄豆，味甘，温。宽中下气利大肠，消水胀肿毒。白豆，即今之饭豆，味咸，平。肾之谷，肾病宜食。补五脏，暖肠胃，调和十二经脉。其嫩叶谓之藿，可作菜食，利五脏下气。豆腐，味甘，平。宽中益气，和脾胃，下大肠浊气，消胀满，中寒多泄多屁者忌食。
大豆黄卷
大豆黄卷味甘平，湿痹痉挛膝痛疼，更除气聚并积结，蓐妇瘀血实时行，绿豆作者堪为茹，解热醒酒心自清。
即豆芽也。以生豆为之，芽出便晒干，名为黄卷。无毒。主湿痹筋挛膝疼，破妇人恶血及蓐妇药中多用之。又除五脏胃气结积，去黑痣面黯，润皮毛，益气解毒。入药微炒。
绿豆
绿豆甘寒解诸毒，热风消渴研汁服，更治霍乱消肿浮，作枕清头明眼目，粉糁痘疮不结痂，脾胃虚人难克伏。
色绿圆小者佳。皮寒肉平，无毒。解一切药草、虫鱼、牛马、金石等毒。除烦热风疹、消渴，生研汁服之。霍乱、吐逆、奔豚，和胡椒等分为末，冷水调服。又煮食，消肿下气，渗利小便。作枕治头风痛，明目。入药须带皮用之，去皮即小有壅气。豆粉，甘，平，无毒。市中货者多伪，入药须用真者。治小儿痘疮十余日，湿烂不结痂者，以粉糁之效。又解诸热。熟者胶粘，难得克化，脾胃虚弱人病者忌之。捣烂作饼炙食之佳。和五脏，安精神，行十二经脉，益气力，润皮肉，除热毒风，浓肠胃，可常食之。
淡豆豉
淡豆豉苦寒无毒，表汗吐烦及劳复，定喘止痢更安胎，脚痛痈肿敷且服。
即常用豆豉，不入盐者佳。纯阴。主伤寒头痛寒热，一切时行瘴毒，和葱白服之，发汗最速。又能吐虚烦躁闷，心中懊憹，劳复食复，兼定虚劳喘急，暴痢腹痛，血痢，胎动血下。两脚疼冷，浸酒服之，以渣外敷。作饼灸发背痈肿。又杀六畜胎子诸毒，中毒药蛊气，殴跌瘀血聚腹，疟疾骨蒸，犬咬。单方：治阴茎疮痛烂，豉一分，蚯蚓湿泥二分，水研涂，干则易之。又中蛤蟆毒，便闭脐痛，水煮服之。头风痛煎汤浴之即瘥。
粟米
粟米咸寒养肾气，胃虚呕吐作为丸，若除胃热须陈者，更治消中利小便。
粟，从卤，从米，象形也。即今之小米，山东最多。五谷中最硬，谓之硬粟，得浆水即易化。无毒。丹溪说：属水与土，陈者难化。《衍义》说：生者难化，熟者滞气，隔食生虫。所谓养肾补骨者，味咸故也。去脾胃虚热气弱，食不消化，呕逆反胃，汤饮不下，用粟米粉作丸梧子大，煮熟入盐少许，并汁食之，和中益气；兼治腹痛，鼻衄，解诸毒。陈者味苦，除胃热消渴，利小便，止泄痢，压丹石热。《衍义》说：利小便，故益脾胃。又粟粉炒黑，鸡子白调贴痈肿。泔汁，主霍乱转筋，卒热心烦，饮之立瘥，胃冷者不宜多食。臭疳，止消渴、五痔、疳痢，洗皮肤疮疥。下淀酸脚，杀虫涂恶疮。
粱米
粱米三种粟之类，青黄白味性相似，霍乱泄痢总能除，和中益气养脾胃，黄去风痹青涩精，白治胃热多呕哕。
粱米损地力而少收，故人多种粟而少种粱。穗皆大而毛长，米比粟更壮大。青者襄阳出，黄者西洛出，白者东吴出。作饭味甘而淡，性皆微寒，无毒。惟黄粱得土中气，故味甘而平。俱养五脏，补脾胃，和中益气，止霍乱吐利烦渴，利小便，实大肠。黄粱米，治当风卧湿，遇冷所中，成肢体顽痹，小儿面身生疮如火烧，为末，蜜水调敷。青粱米，去胃痹热，健脾，止泄精。醋拌百蒸百晒，可作糗粮。白粱米，除胃虚热呕吐，又除胸中客热，移五脏气，续筋骨。北人长食之。夏月作粟餐，亦以除热。
罂粟
罂粟甘平除风热，散胸痰滞胃中翻，竹沥作糜令下食，过服动脏及下元。
其房如罂，其子如粟。无毒。主行风气，祛逐邪热，散胸中痰滞，止翻胃及丹石发动不下食。和竹沥煮作粥，食之极美，然性寒，利大小肠，不宜多食，过食则动膀胱气耳。
People know that medicine can treat diseases, but they do not know that food can also treat diseases. There are cases in the world where a person's chronic disease is cured after accidentally ingesting a toxic substance. Heaven generates all things to nourish humans; is it merely for the sake of satisfying one's appetite? Sun Simiao said that physicians should first understand the origin of the disease and know what pathogen has affected the body, treating it with diet first; if dietary therapy fails, then prescribe medicine. This is suitable not only for the elderly and children, but also for those who are pampered, suffer from long-term illnesses and dislike taking medicine, or are poor and unable to afford drugs. Therefore, they should be treated with dietary regulation. Thus, I have collected contents from *Shi Jian Ben Cao* (Compendium of Food Therapy Materia Medica) and *Da Guan Ben Cao* (Great View Materia Medica), compiled them into rhyming verses, and appended methods for various categories afterwards. Items such as softshell turtle meat, tortoise meat, and malt, which were not originally recorded in their respective categories, have been included in the five grades of principal medicines; they can be checked in the directory. Whenever it is stated that eating certain foods requires avoiding others, this is the rule of health preservation experts; those with strong spleen and stomach and good appetite are not bound by these rules.
Shen Qu (Medicated Leaven), Hong Qu (Red Yeast Rice), Mai Ya (Malt), You Ma (Sesame Seeds), Yan Shi (Salt), Bian Dou (Lablab Bean), Chi Xiao Dou (Adzuki Bean), Gan Zhe (Sugarcane) are all recorded in previous volumes.
Jing Mi (Glutinous Rice / Non-glutinous Rice)
Jing Mi is non-toxic, sweet in taste and neutral in nature. It harmonizes the five zang organs, tonifies the spleen and stomach, promotes muscle growth, strengthens bones, stops diarrhea, relieves irritability, enhances willpower, replenishes essence and qi. Ti Mi (Sprouted Grain/Millet Sprout) warms the middle jiao and resolves retained food. Chu Kang (Rice Bran from Pounding) helps relieve dysphagia, utilizing the principle of pounding/grinding.
"Jing" means hard, being harder than Nuomi (Glutinous Rice). It refers to the current white late-maturing rice and early-maturing rice. Red, white, large-grained, and small-grained varieties belong to different lineages, with white late-maturing rice being the best. It enters the Hand-Taiyin Lung Meridian and Hand-Shaoyin Heart Meridian. It harmonizes the five zang organs, tonifies stomach qi, grows muscles, strengthens sinews and bones, stops irritability, thirst, diarrhea, and dysentery, strengthens heart will, benefits kidney essence, and benefits lung qi. Health preservation books state: Qi and essence are generated from the transformation of rice, hence characters related to rice often contain the radical "rice". For patients, boiling rice into porridge and consuming it without any other ingredients allows the disease to heal spontaneously. Cooking rice until well-done is better. Eating dry rice can stop diarrhea, but frequent consumption causes internal heat, leading to dry lips and mouth. Consuming it with Cang Er (Xanthium Fruit) causes sudden heart pain; burning Chen Cang Mi (Aged Granary Rice) mixed with honey water can resolve this. Eating it with horse meat induces stubborn diseases. Newly harvested rice moves qi, while rice stored for two years may induce disease. The *Ye* book states that Baihu Tang (White Tiger Decoction) uses it to enter the lungs, as the Yangming meridian belongs to the stomach and its color corresponds to the west and white; Taohua Tang (Peach Kernel Decoction) for Shaoyin syndrome uses it, with its sweetness tonifying righteous qi; Zhuye Tang (Bamboo Leaf Decoction) uses it, with its sweetness benefiting deficiency. Ti Mi is sprouted grain. Removing the husk and taking only the grain within the sprout is why it is called Ti Mi. It is bitter, warm, and non-toxic. It mainly treats cold in the middle jiao moving qi downward. It opens the stomach, aids digestion, and relieves irritability and heat. Its nature is warmer than Malt. Chu Kang is the fine bran left at the bottom of the mortar after pounding rice. It is neutral in nature. It mainly treats sudden dysphagia and persistent regurgitation; scrape some and hold it in the mouth before spitting it out. This also utilizes the meaning of pounding/grinding. Burning it to ash and ingesting it facilitates childbirth. Using bran as a pillow damages the eyes.
Chen Cang Mi (Aged Granary Rice)
Chen Cang Mi is salty, sour, astringent, and warm. It regulates the stomach and stops severe diarrhea, expands the chest, moves qi downward, relieves irritability and thirst, eliminates gu swelling and edema, and seals scar marks.
"Cang" refers to a granary, specifically Jing Mi stored in a granary. Aged rice is superior. It is non-toxic. It regulates the stomach and soothes the spleen, expands the chest, moves qi downward, relieves irritability and thirst, aids digestion, astringes the intestines, stops diarrhea and dysentery, makes one feel hungry easily, and cooking it as dry rice stops dysentery. It tonifies the middle and benefits qi, strengthens sinews and bones, unblocks blood vessels, and restores yang function. Northerners cook it in earthenware jars, soaking it with water until sour, then eating it to warm the qi of the five zang and six fu organs. Hot food becomes hot, cold food becomes cold; borrowing the fire's energy, its own nature remains warm and neutral. Huang Mi Wan (Yellow Rice Pill): To treat water gu (abdominal distension due to parasites/fluid), take one handful of Gan Xi Gua (Dried Luffa Fruit), peel and chop it, stir-fry with fourteen seeds of Ba Dou (Croton Seed) until the Ba Dou turns yellow, remove the Ba Dou, add Chen Cang Mi in an amount equal to the Luffa, stir-fry until the rice turns yellow, remove the Luffa, grind into powder, make pills the size of wu zi (cowherb seeds), take 100 pills with decoction, curing after several doses. Perhaps the Luffa acts like human meridians, guiding the qi of Ba Dou into the skin. Steaming it into cakes and applying with vinegar cures toxic swellings and malignant sores immediately.
Nuomi (Glutinous Rice)
Nuomi is sweet and warm, mainly warming the middle jiao, stopping vomiting and diarrhea, regulating chaotic conditions, and calming the uterus. Charred black and applied externally stops bleeding from sores. Excessive intake causes heat obstruction and qi stagnation. The stalk treats jaundice and gu toxicity; boiling it into juice shows immediate effect.
"Nuo" means sticky. Its rice is soft and sticky, i.e., Oryza sativa var. glutinosa. Used by people today for making wine and sugar, it is non-toxic. It warms the middle and benefits qi, solidifies the intestines and stops diarrhea, stabilizes cholera, nourishes the lower yuan, reduces urination, treats uterine movement with abdominal pain and yellow discharge in women, and when taken with blood-regulating herbs, if eaten with meat it is detrimental to the fetus. Charred black and mixed with water, applied externally for carbuncles, traumatic wounds, water toxicity, and bamboo/wood splinters. Fried yellow and ground into powder, taken with fresh well water (2 qian), treats persistent epistaxis. Excessive intake generates heat, obstructs qi in the meridians, causes mental confusion, acid belching, bloating, and discomfort; over time it moves wind, causes sores, relaxes sinews, makes the body soft and immobile. Various schools observe that many fall ill after eating it and thus consider Nuo to be cold-natured, not realizing its nature is actually warm, but its texture is sticky and difficult to digest. In those with weak spleen and stomach, damp-heat arises causing qi obstruction. Observing the process of making wine reveals its heat. Making it into porridge stops thirst. Eating it with alcohol leads to prolonged intoxication. Rice stalks treat generalized jaundice and gu toxicity; boiling into juice is effective. According to the Five Grains, Dao (Rice), Shu (Millet), Ji (Barnyard Millet), Mai (Wheat), and Shu (Beans) are the grains. Early rice, late rice, and glutinous rice are all rice. The old theory that only Nuo is rice is incorrect. Tao Hongjing said: The *Classic of Poetry* mentions Shu, Ji, Dao, Liang, He, Ma, Shu, and Mai as the Eight Grains. Common people cannot verify or distinguish them, let alone Zhi Ying. However, Tao considered He to be Su. Zhu Xi explicitly noted in his commentary on the *Poetry*: "He" is the general name for grain including the stalk. Only if there is Su among the eight grains is it correct, implying that mentioning Liang includes Su. Various grains are named according to local climates and timing of cultivation/harvest, with many varieties; here we only record those used in medicine.
Shumi (Foxtail Millet / Broomcorn Millet)
Shumi is beneficial, sweet in taste and warm. Suitable for lung diseases, but excessive intake causes irritability. The red variety is slightly bitter, stops coughing, and is made into porridge for cholera and dysentery. Shu (Sticky Millet) can moisten intestinal dryness. Brewing wine with it naturally extends curled limbs.
Its nature prefers high, dry, and cold environments, hence found in northern regions. It resembles Su (millet) but is not Su; it is a grain type. It resembles reeds, growing over a zhang tall, with black ears and round, heavy seeds. Generally, there are two types: sticky rice is called Shu, non-sticky is called Shu. Shu also comes in cinnabar, red, and black varieties. It is non-toxic. It is the grain of the Lung, suitable for lung diseases. It benefits qi, calms the middle, supplements deficiencies, and suits the pulse. It should not be eaten for long periods as it generates heat, causing irritability, drowsiness, sleepiness of the five zang organs, triggering chronic diseases, relaxing sinews and bones, and blocking blood vessels. Eating it with Okra causes stubborn diseases; eating it with beef and white wine causes tapeworms. Chi Shumi (Red Foxtail Millet) has red skin and yellow flesh, is bitter, slightly cold, and non-toxic. It mainly treats cough and counterflow qi, cholera, stops diarrhea and dysentery, clears heat, stops thirst, and moves qi downward. *Yanyi* states: It can only be made into porridge, not rice, as it sticks and is hard to remove, but it also moves wind. Shumi resembles Shu but has smaller grains, referred to as "Shu" in the *Poetry*. Its nature prefers low, wet, and hot environments, hence found in the southeast, suitable for brewing wine. It is plump, soft, and easy to digest. Hence called Ruan Su (Soft Millet) or Nuo Su (Glutinous Millet). Sweet, slightly cold, non-toxic. Stops chills and fever, benefits the large intestine. It can obstruct the qi of the five zang, move wind, and should not be eaten regularly. Mixed with Yinchen (Artemisia Capillaris) and Dihuang (Rehmannia Root) brewed into wine, it treats sinew spasms. Chewed and applied to sores, eczema,漆疮 (lacquer poisoning), frostbite, and dog bites. Ground into powder and mixed with egg white, applied to swellings.
Jim (Barnyard Millet)
Jim is originally the chief of the five grains, sweet and fragrant, lovely for sacrifices. It benefits the spleen and stomach, detoxifies bitter gourd, but excessive intake causes stubborn cold diseases.
Ji is also a grain type, resembling Shu but smaller, currently known as Canji (Echinochloa Frumentacea), also called Zi, the leader of the five grains. The cooked rice is fragrant and lovely, hence used for sacrifices. Its stems and ears are used by households as brooms. Cold in nature, non-toxic. Benefits qi, calms the middle, supplements deficiencies, benefits the spleen and suits the stomach, treats heat, and detoxifies bitter gourd and Danchi (mineral drugs). Excessive intake triggers thirty-six types of cold diseases. Among the eight grains, it is the lowest seedling. Shu is used for wine, Ji is used for rice. Do not eat with Fuzi (Prepared Aconite Root).
Xiaomai (Wheat)
Xiaomai removes heat, sweet and cold, making one light, healthy, and complete in strength. Damai (Barley) is salty and warm, stops thirst, regulates the middle, benefits qi, and can be eaten regularly.
Mai includes Fu Mai (Emmer Wheat), Damai (Barley), Xiaomai (Common Wheat), and Qiaomai (Buckwheat). Fu is the skin of wheat, just as Dao is the general name for rice. Fu Mai is also a type of barley, but its skin is slightly thinner, and Xiaomai's skin is even thinner. Thus, when sprouted, both warm the middle and digest grain. Xiaomai is non-toxic. Mainly lightens the body, removes heat, and long-term consumption increases strength and mobility without inducing disease. Those with pre-existing cold qi should avoid it. Damai is non-toxic. Mainly treats thirst, removes heat, regulates the middle, benefits qi, supplements deficiency, strengthens blood vessels, solidifies the five zang, fattens the skin, improves complexion, transforms grain food, treats distension, stops diarrhea, prevents whitening of hair, and does not move wind. Binge eating causes slight leg weakness due to moving qi downward affecting the kidneys and lower back. Long-term use is very beneficial. Cooked it benefits people; raw it harms with cold. Making noodles lacks the heat and dryness of wheat, superior to Xiaomai. Honey is its assistant. Danxi said: People often stir-fry and eat it when newly harvested; these contain fire and can generate heat diseases, which people do not realize. Also mixed with Zhen Sha (Needle Sand) and Mo Shi (Galena) to dye beard hair very black.
Xiaomai (Common Wheat)
Xiaomai is sweet and cool, nourishing the heart and liver, removing irritability, stopping thirst, and difficult urination. Moistens the throat, stops leakage of saliva and blood. Floating Xiaomai stops night sweats instantly. Mai Miao (Wheat Sprouts) removes heat and eliminates alcoholic jaundice. Mai Nu (Black Mold on Wheat Sprouts) treats epidemics and resolves Danchi toxicity.
"Xiao" means small; "Mai" means pulse. It continues the grain and sustains people's life pulse, i.e., what people now grind into flour. Non-toxic. Mainly nourishes heart and liver qi, removes heat, stops irritability, thirst, and dry throat, benefits urination, stops leakage bleeding, sputum bleeding, and acute strangury, kills roundworms. Use whole in decoctions, treating heat conditions. Floating Xiaomai stops night sweats, treats bone-steaming and muscular heat in adults and children, and consumptive heat in women. Lightly fry before use. Mai Miao is pungent and cold, removes evil heat in the chest, eliminates alcohol toxicity, clears jaundice, and benefits urination. Squeeze juice and drink. Mai Nu is the black mold on the sprouts. Mainly treats irritability and heat, resolves Danchi and epidemic heat toxins.
Mian (Flour/Noodles)
Mian is sweet and warm, tonifying deficiency, strengthening qi, thickening intestines, and solidifying skin. Fu (Bran) is cool, regulating the middle and removing heat. Mian Jin (Wheat Gluten) benefits qi and relaxes the abdomen. Qiaomai (Buckwheat) is sweet and neutral, removing turbidity. Long-term consumption moves wind, causing loss of eyebrows and beard.
This is wheat flour, warm in nature. It cannot remove heat or stop irritability, only nourishes qi, supplements deficiencies, assists the five zang, regulates meridians, continues qi pulses, solidifies skin and body, thickens intestines and stomach, and strengthens qi and strength. If damp-heat exists, it can trigger various diseases, obstruct heat, and slightly move wind; it should not be eaten regularly. Danxi said: Flour is hot, bran is cool. Must sun-dry until dry, moisten slightly, pound to remove skin, boil into rice to eat, avoiding post-effects of flour heat. *Tujing* states: Wheat is planted in autumn, grows in winter, flowers in spring, and fruits in summer, possessing the balanced qi of the four seasons, hence precious among grains. Barley and wheat can be planted in spring in warm southern areas and harvested in summer, but compared to autumn planting, they lack the four seasonal energies and thus have toxicity. Also, stone dust from grinding mills remains inside, causing toxicity. But pounding into powder and eating tonifies middle qi and harmonizes the five zang. Cooked wheat products benefit people; raw ones harm. Ancient formulas for treating unbroken breast abscesses in women use half a jin of white flour fried yellow, mixed with vinegar for external application, and boiled in water for internal consumption. Also fried and eaten to stop dysentery. Vinegar-steamed broken injuries settle quickly. Mai Fu (Wheat Bran) is cool. Regulates the middle, removes heat, stops diarrhea and dysentery; treats epidemic heat sores, scalds, burns, contusions, fractures, and blood stasis, fried with vinegar and applied. The third milling is cool because it is close to the bran. Mian (Flour) is warm. Digests grain and various raw foods, stops dysentery, eliminates hemorrhoids, treats pediatric epilepsy. Qiaomai is cold and non-toxic. Solidifies intestines and stomach, benefits qi and strength. Long-term consumption moves wind, causing dizziness. Eating with pork or mutton causes wind-heat leprosy and loss of eyebrows and beard. Although it triggers various diseases, it still grinds Danchi, refines turbidity of the five zang, and restores spirit. Mixed with vinegar and applied for pediatric erysipelas. Applied with egg white for cane injuries is effective. Leaves eaten as vegetables move qi downward and benefit ears and eyes. Excessive intake causes mild diarrhea. Ash from burning the pith leached with water washes livestock sores.
Dadou (Soybean)
Dadou is sweet and neutral, removing stomach heat, driving out water, unblocking strangury, dissipating accumulations, breaking blood stasis, treating wind, sores, and ulcers. Digests grain, relieves fullness, fried into flakes. Tofu expands the middle, harmonizes spleen and stomach, and clears turbid qi of the large intestine.
Dou is Shu. Non-toxic. Removes heat-bi in the stomach, drives out water distension, trauma-related strangury and leakage, dissipates five zang accumulations, and moves blood stasis. Fry until smoke does not cease, throw into wine while hot to treat wind-bi paralysis, trismus, head wind, and postpartum wind-deficiency blood diseases. Mix with rice, pound, and apply to all sores, swellings, toxins, and pediatric chickenpox. Fry into flakes to treat stomach heat, reduce swelling, remove bi, digest grain, and stop abdominal distension. Boiled juice is very cool, suppressing Danchi toxicity, resolving Wutou (Aconite) drug toxicity, killing cattle and horse plague toxins, regulating the middle, moving qi downward, stopping pain, unblocking pulses, killing ghost toxins, and treating throat bi. Take half liang raw after meals to remove chest and heart irritability, wind-heat delirium, brighten eyes, calm the heart, and warm-tonify. Boil with vinegar to treat dead fetus in womb and retained placenta. Fried eating is extremely hot; boiled eating and making chi are extremely cold; making tofu is cold and moves qi. Huang Juan (Soybean Sprouts) and Jiang (Soy Sauce) are neutral; feeding cows warms, feeding horses cools. Within one entity, uses vary greatly, generally suitable for medicinal use. There are black and white varieties; black enters medicine, white does not. Tight and small ones are Xiong Dou (Male Beans), especially good for medicine. Detested by Wu Shen (Five Ginsengs) and Longdan (Gentian Root); beneficial with Qianhu (Peucedanum Root), Wu Hui (Aconite), Xing Ren (Apricot Seed), and Mu Li (Oyster Shell). Huang Dou (Yellow Soybean) is sweet and warm. Expands the middle, moves qi downward, benefits the large intestine, eliminates water distension and swelling toxins. Bai Dou (White Bean), i.e., current Fan Dou (Rice Bean), is salty and neutral. Grain of the Kidney, suitable for kidney diseases. Tonifies five zang, warms intestines and stomach, harmonizes twelve meridians. Tender leaves are called Huo, edible as vegetables, benefiting five zang and moving qi downward. Tofu is sweet and neutral. Expands the middle, benefits qi, harmonizes spleen and stomach, descends turbid qi of the large intestine, reduces fullness. Contraindicated for those with cold-middle, frequent diarrhea, and flatulence.
Dadou Huang Juan (Soybean Sprouts)
Dadou Huang Juan is sweet and neutral, treating damp-bi, spasms, and knee pain. Further removes qi accumulation and masses. Often used in prescriptions for postpartum women to move blood stasis. Made from Lv Dou (Mung Bean) is suitable for vegetable consumption, clearing heat, awakening from alcohol, and cooling the heart.
These are bean sprouts. Made from raw beans, dried upon sprouting, named Huang Juan. Non-toxic. Mainly treats damp-bi, sinew spasms, and knee pain, breaks evil blood in women, and is often used in postpartum prescriptions. Further removes five zang and stomach qi accumulations, removes black moles and dark complexion, moisturizes skin and hair, benefits qi, and detoxifies. Lightly fry before use.
Lv Dou (Mung Bean)
Lv Dou is sweet and cold, resolving various toxins. Wind-heat and thirst are treated by crushing and drinking juice. Further treats cholera, reduces swelling and edema. Made into pillows clears the head and brightens eyes. Powder sprinkled on pox prevents scabbing. Difficult for those with weak spleen and stomach to tolerate.
Green, round, and small ones are best. Skin is cold, flesh is neutral, non-toxic. Resolves all herb, insect, fish, cattle, horse, metal, and stone toxins. Removes irritability, wind-heat, urticaria, and thirst; crush raw and drink juice. For cholera, vomiting, counterflow qi, mix with pepper in equal parts, grind to powder, and take with cold water. Also boiled and eaten to reduce swelling, move qi downward, and promote urination. Made into pillows to treat head wind pain and brighten eyes. Must use with skin for medicine; removing skin causes slight qi obstruction. Dou Fen (Bean Powder) is sweet, neutral, and non-toxic. Sold in markets is often fake; must use authentic ones for medicine. Treats pediatric pox lasting over ten days, wet and rotting without scabbing; sprinkling powder is effective. Further resolves various heats. Cooked paste is sticky and hard to digest; contraindicated for those with weak spleen and stomach. Crushing into cakes and roasting is good. Harmonizes five zang, calms spirit, circulates twelve meridians, benefits qi and strength, moisturizes skin and flesh, removes heat-toxic wind, thickens intestines and stomach, suitable for regular consumption.
Dan Dou Chi (Light Fermented Soybean)
Dan Dou Chi is bitter, cold, and non-toxic. Induces sweating, vomits irritability, and treats labor recurrence. Stabilizes asthma, stops dysentery, and calms the fetus. Applied externally for foot pain and sores, taken internally.
This is common Dou Chi; those without salt added are best. Pure yin. Mainly treats Shanghan headache and chills/fever, all epidemic miasma toxins. Mixed with Cong Bai (Scallion White) and taken, induces sweating most rapidly. Also vomits deficiency irritability, restlessness, chest oppression, Lao Fu (recurrence due to overwork) and Shi Fu (recurrence due to diet), stabilizes deficiency-labor asthma urgency, acute dysentery with abdominal pain, bloody dysentery, uterine movement with bleeding. Cold pain in both legs, soak in wine and take, applying dregs externally. Make into cakes and moxa for back carbuncles. Kills various toxins of livestock fetuses, poison gas from gu, blood stasis accumulation from blows/falls, malaria bone-steaming, and dog bites. Single prescription: Treat painful, rotting penile sores: 1 part Dou Chi, 2 parts earthworm wet mud, grind with water and apply, change when dry. Also for toad poison, urinary retention, and umbilical pain, boil in water and take. Decoct soup to bathe for head wind pain, curing immediately.
Sumi (Foxtail Millet)
Sumi is salty and cold, nourishing kidney qi. For stomach deficiency vomiting, make into pills. To remove stomach heat, aged ones are required. Further treats xiao zhong (wasting-thirst) and benefits urination.
Su, composed of Lu and Mi, pictographic. Current millet, most abundant in Shandong. Hardest among five grains, called Ying Su (Hard Millet), easily digested with Jiang Shui (Fermented Rice Water). Non-toxic. Danxi said: Belongs to water and earth, aged ones are hard to digest. *Yanyi* said: Raw ones are hard to digest, cooked ones stagnate qi, cause food retention and worms. What is called nourishing kidney and supplementing bone is due to its salty taste. Removes spleen/stomach deficiency heat, qi weakness, indigestion, vomiting, regurgitation, inability to swallow liquids. Use Sumi flour to make pills size of wu zi, boil cooked, add little salt, eat with juice, harmonize middle, benefit qi; further treats abdominal pain, epistaxis, resolves various toxins. Aged ones are bitter, remove stomach heat and thirst, benefit urination, stop diarrhea and dysentery, suppress Danchi heat. *Yanyi* said: Benefits urination, thus benefits spleen and stomach. Also Sumi flour fried black, mixed with egg white, applied to swellings. Gan Zhi (Rice Wash Water) mainly treats cholera with tetany, sudden heat and irritability; drinking it cures immediately, not suitable for those with cold stomach. Chou Gan (Foul-smelling infantile malnutrition) stops thirst, five hemorrhoids, gan dysentery, washes skin sores. Sediment acid foot juice kills insects and applies to malignant sores.
Liang Mi (Fine Millet)
Liang Mi has three types, similar to Su. Green, yellow, white flavors and natures are similar. Total removal of cholera and dysentery. Harmonizes middle, benefits qi, nourishes spleen and stomach. Yellow removes wind-bi, green stops seminal emission, white treats stomach heat and frequent retching.
Liang Mi depletes soil fertility and yields less, hence people plant more Su and less Liang. Ears are large with long hairs, rice larger than Su. Green from Xiangyang, yellow from Xiluo, white from Dongwu. Cooking rice is sweet and bland, nature slightly cold, non-toxic. Only Huang Liang obtains earth qi, hence sweet and neutral. All nourish five zang, tonify spleen and stomach, harmonize middle, benefit qi, stop cholera vomiting/diarrhea/irritability/thirst, benefit urination, solidify large intestine. Huang Liang Mi treats exposure to wind and lying in dampness, cold invasion causing limb stiff-bi, pediatric facial/body sores like burns; grind to powder, mix with honey water and apply. Qing Liang Mi removes stomach bi-heat, strengthens spleen, stops seminal emission. Mix with vinegar, steam and sun-dry hundred times, can be made into dry rations. Bai Liang Mi removes stomach deficiency heat vomiting, removes guest heat in chest, moves five zang qi, continues sinews and bones. Northerners eat it long-term. Summer eating Su meal also removes heat.
Ying Su (Poppy)
Ying Su is sweet and neutral, removing wind-heat, dispersing chest phlegm stagnation, stopping gastric reversal. Zhu Li (Bamboo Juice) made into porridge promotes eating. Overconsumption moves viscera and affects lower yuan.
Its pod resembles a jar, its seeds resemble millet. Non-toxic. Mainly moves wind qi, dispels evil heat, disperses chest phlegm stagnation, stops fan wei (gastric reversal) and Danchi activation preventing eating. Mixed with Zhu Li boiled into porridge, very delicious, but nature is cold, benefits large and small intestines, not suitable for excessive eating; overeating moves bladder qi.
Jiu (Alcohol/Wine)
Jiu is bitter, sweet, pungent, and great heat. Greatly supports liver and stomach, activates blood and qi. Breaks stasis, moves drugs, repels evil pathogens. Phlegm-fire patients should moderate. Jao (Lees) is warm, warms middle, resolves retained food. Kills all vegetable and fruit toxins.