味甘，平，无毒。主湿痹，筋挛，膝痛。五脏胃气结积，益气，止毒，去黑 ，润泽皮
毛。生大豆，味甘，平；涂
痈肿，煮饮汁，杀鬼毒，止痛，逐水胀，除胃中热痹，伤中，淋露，下瘀血，散五脏结积、
内寒，杀乌头毒。久服令人
身重。熬屑，味甘。主胃中热，去肿，除
恶五参、龙胆，得前胡、乌喙、杏仁、牡蛎良。
味甘、酸，平、温，无毒。主下水，排痈肿脓血。寒热，热中，消渴，止泄，利小便，
吐逆，卒 ，下胀满。
大、小豆共条，犹如葱、薤义也。以大豆为 ，芽生便干之，名为黄卷，用之亦熬，服食家
所须。煮大豆，主温毒、
水肿殊效。复有白大豆，不入药。小豆性逐津液，久食令人枯燥矣。
〔谨案〕《别录》云∶叶
名藿，止小便数，去烦热。
味苦，寒，无毒。主伤寒头痛寒热，瘴气恶毒，烦躁满闷，虚劳喘吸，两脚疼冷。又杀
六畜胎子诸毒。
豉，食中之常用。春夏天气不和，蒸炒以酒渍服之，至佳。暑热烦闷，冷水渍饮二三升。
依
曝燥，以麻油和，又蒸曝之，凡三过，乃末椒、干姜屑合和，以进食，胜今作油豉也。患脚
人恒将其酒浸以滓敷脚，皆
瘥。好者出襄阳、钱塘，香美而浓，取中心弥善也。
味咸，温、微寒，无毒。主消渴，除热，益气调中。又云∶令人多热，为五谷长。
食蜜为之使。即今 麦，一名 麦，似 麦，惟皮薄耳。
〔谨案〕大麦出关中，即青科
麦是。形似小麦而大。皮浓，
故谓大麦，殊不似 麦也。大麦面，平胃，止渴，消食，疗胀。
（大豆黄卷）味甘，性平，无毒。主治湿痹、筋脉拘挛、膝痛。能消除五脏及胃气的结积，补益元气，解毒，去除黑斑，滋润皮肤和毛发。
生大豆，味甘，性平；外涂可治痈肿，煮汁饮用可杀鬼毒，止痛，逐水消肿，清除胃中热痹，治疗伤中、淋露、下瘀血，消散五脏结积和内寒，杀乌头毒。长期服用使人身体沉重。炒成屑后，味甘。主治胃中热，去肿，除恶。配伍龙胆草效果良好，与前胡、乌喙、杏仁、牡蛎同用亦佳。
（小豆）味甘、酸，性平、温，无毒。主治利水，排出痈肿脓血。治疗寒热、热中、消渴，止泻，通利小便，呕吐逆气，突然腹胀满。
大、小豆合为一类记载，犹如葱和薤白义理相同一样。以大豆为原料，发芽后即干燥，名为黄卷，使用时也需炒制，是服食家所必需的。煮大豆，对温毒、水肿有显著疗效。另有白大豆，不入药。小豆性质逐津液，久食使人枯燥。
【臣等谨案】《别录》说：叶名藿，止小便频数，去烦热。
（豉）味苦，性寒，无毒。主治伤寒头痛寒热，瘴气恶毒，烦躁满闷，虚劳喘吸，两脚疼冷。又能杀六畜胎子诸毒。
豉，是饮食中的常用之物。春夏天气不和时，蒸炒后用酒浸泡服用，非常好。暑热烦闷时，用冷水浸泡饮二三升。依日晒干燥，用麻油调和，又蒸晒，共三次，然后加入花椒、干姜屑混合，用来进食，胜过现在制作的油豉。患脚气病的人常将其酒浸后的渣滓敷脚，都能痊愈。好的出襄阳、钱塘，香美而浓，取中心部分更好。
（大麦）味咸，性温、微寒，无毒。主治消渴，除热，益气调中。又说：令人多热，为五谷之长。
食蜜为之使。即今大麦，一名麰麦，似小麦，惟皮薄耳。
【臣等谨案】大麦出关中，即青稞麦是。形似小麦而大。皮厚，故谓大麦，殊不似麰麦也。大麦面，平胃，止渴，消食，疗胀。
(Da Dou Huang Juan) Sweet in taste, neutral in nature, non-toxic. It primarily treats damp-bi syndrome (bi-syndrome caused by dampness), tendon spasms, and knee pain. It resolves accumulations in the five zang organs and stomach qi, supplements primordial qi, eliminates toxins, removes black spots, and moistens skin and hair.
Sheng Da Dou (Raw Soybean): Sweet in taste, neutral in nature. Applied externally, it treats carbuncles and swellings; boiled for juice ingestion, it kills "ghost toxins" (metaphorical term for severe or mysterious poisons), alleviates pain, expels water retention, clears heat-bi in the stomach, treats shang zhong (injury to the middle jiao), lin lu (profuse discharge), and lower blood stasis, disperses accumulations in the five zang organs and internal cold, and counteracts Wutou toxicity. Long-term consumption causes heaviness of the body. Stir-fried into powder: Sweet in taste. Treats heat in the stomach, reduces swelling, and eliminates malignancy. It pairs well with Longdan Cao (Gentian Root); combined with Qianhu, Wu Hui, Xing Ren, and Mu Li, it is also effective.
(Xiao Dou) Sweet and sour in taste, neutral and warm in nature, non-toxic. It promotes urination, drains pus and blood from carbuncles and swellings. It treats chills and fever, heat in the center, xiao ke (wasting-thirst syndrome), diarrhea, promotes diuresis, vomiting and regurgitation, and sudden abdominal distension.
Da Dou and Xiao Dou are recorded together, similar to the relationship between Cong Bai and Xie Bai. Using Da Dou as the raw material, sprouting and then drying yields Huang Juan, which is also stir-fried before use; it is essential for those practicing dietary therapy. Boiled Da Dou is highly effective for wen du (warm toxic pathogens) and edema. There is also Bai Da Dou (White Soybean), which is not used in medicine. Xiao Dou has a property of draining body fluids; long-term consumption leads to dryness.
[Ministerial Investigation] *Bie Lu* states: The leaves are named Huo, which stop frequent urination and eliminate irritability and heat.
(Chi) Bitter in taste, cold in nature, non-toxic. It treats headache, chills, and fever due to Shang Han (cold damage), miasma and toxic pathogens, irritability and chest fullness, deficiency-type labor with panting and gasping, and cold pain in both legs. It also kills various toxins related to the fetuses of six domestic animals.
Chi is a common food item. During spring and summer when weather is unharmonious, steamed and fried Chi soaked in wine is excellent for consumption. For summer heat causing irritability and stuffiness, soaking in cold water and drinking 2-3 sheng is recommended. Sun-dry according to instructions, mix with Sesame Oil, steam and sun-dry again, repeating this three times. Then add Zao Jiao (Sichuan Pepper) and Gan Jiang (Dried Ginger) powder, mix well, and consume with meals; this method surpasses modern oil-soaked Chi. Those suffering from jiao ni (foot disease/gout) often apply the residue of wine-soaked Chi to their feet, resulting in recovery. High-quality Chi comes from Xiangyang and Qiantang, fragrant, beautiful, and rich; taking the center part is best.
(Da Mai) Salty in taste, warm and slightly cold in nature, non-toxic. It treats xiao ke (wasting-thirst syndrome), eliminates heat, supplements qi, and harmonizes the middle jiao. It is also said to cause excessive heat and is the leader among the five grains.
Zhi Shi Shi (Guiding Herb): Shi Mi (Honey). It refers to current Da Mai, also known as Mou Mai, resembling Xiao Mai (Wheat) but with thinner husks.
[Ministerial Investigation] Da Mai originates from Guanzhong, specifically Qing Ke Mai (Highland Barley). It resembles Xiao Mai but is larger. Its husk is thick, hence called Da Mai, distinctly unlike Mou Mai. Da Mai Mian (Barley Flour) harmonizes the stomach, quenches thirst, aids digestion, and treats distension.