（别录下品）
【气味】苦温，无毒。
【主治】主作饭温中，令人多热，大便坚。
【核】曰∶尔雅云∶稻者，太阴之精，含水沮茹，乃能化也。故米粒如霜，性尤宜水，
是以周人别设稻人之官，掌稼下地，以猪畜水，以防止水，以沟荡水，以遂均水，以列舍水，
以浍泻水，以涉扬其芟作田。而汉世亦置稻田使者，以其均水利故也。尔雅翼云∶稻，一名
，然有粘有不粘者。今人以粘者为糯，不粘为粳。然在古则通得稻之名。说文云∶稻，
也。沛国曰∶糯粳稻属，或作 ，是则直以糯为稻耳。若郑康成注周礼云∶ ， 也。则
稻是 ，然要之二者皆稻也。故KT 胜之云∶三月种粳稻，四月种秫稻。字林云∶糯，粘
稻也；粳，稻不粘者。今人亦皆以二谷为稻。若诗书之文，自依所用而解之。如论语食夫稻，
则稻是粳。月令秫稻必齐，则稻是糯。周礼牛宜 ，则 是粳。丰年多黍多 ，为酒为醴，
则是糯。又稻人之职掌稼下地，至泽草所生，而种之芒种，是明稻有芒不芒者，今之 则
有芒，至糯则无是，通得称 稻之明验也。然说文所谓沛国谓稻曰糯，至郭氏解雅， 稻，
乃云今沛国称 ，不知说文亦岂谓此 讹为糯也，将与郭自异义也。又有一种曰 ，比于
小而尤不粘。其种甚早，今人号 为早稻， 为晚稻。苏氏云∶ 亦曰 ，亦未尽也。又今
江浙间，有稻粒稍细，耐水旱，而成实早，作饭更硬，士人谓之占城稻，云始自占城有此种。
宋真宗闻其耐旱，遣以珍宝求其种，始植于后苑，后在处播之，按国朝会要，大中祥符五年，
遣使福建，取占城禾，分给江淮两浙漕，并出种法，合择民田之高者，分给种之，则又在前
矣。
【 】曰∶稻为肺金之主谷，生人之后天也。顾性尤宜水，金胎水母也。故五谷外别设
稻人之官，以掌稼下地。汉世亦置稻田使者，以其均水利也。盖稻有二∶曰 ，曰秫。秫者
糯， 者粳，粳不粘而糯粘，比之粳小，而尤不粘者 耳。秫糯为酒，粳 为饭，粳益殊多，
秋成，已化炎 为清肃，成功者宁不降心而退舍焉。
【别录列为下品】
【气味】味苦，性温，无毒。
【主治】主要用作米饭食用时能温暖中焦，但容易使人产生内热，导致大便干结坚硬。
【考证】曰：《尔雅》中说：稻，是太阴（肺金）的精气所化，必须含有水分并经过湿润浸泡，才能转化成熟。所以米粒像霜一样洁白，其性质尤其适宜水。因此周代专门设立了“稻人”这一官职，掌管在低洼之地种植庄稼，用猪圈蓄水，用堤防挡水，用沟渠排水，用遂道均匀分配水流，用列舍（田间道路旁的蓄水池）存水，用浍（大沟）泻水，涉水收割杂草以准备耕作。到了汉代也设置了稻田使者，就是为了调节水利的缘故。《尔雅翼》说：稻，又名粳，但有粘性和不粘性的区别。现在的人把有粘性的称为糯，不粘性的称为粳。但在古代都通称为稻。《说文解字》说：稻，就是粳。沛国地区称：糯和粳都属于稻类，有的写作“秔”，这就是直接把糯当作稻了。如果郑康成注释《周礼》说：“秔，粳也。”那么稻就是秔，总之这两者都是稻。所以张胜之曾说：三月种植粳稻，四月种植秫稻。《字林》说：糯，是有粘性的稻；粳，是不粘性的稻。现在的人也把这两种谷物都称为稻。至于《诗经》《尚书》中的文字，应当根据实际用途来解释。如《论语》中说“食夫稻”，这里的稻指的是粳。《月令》中说“秫稻必齐”，这里的稻指的是糯。《周礼》中说“牛宜秔”，这里的秔指的是粳。《丰年》诗中说“多黍多秔，为酒为醴”，这里的秔指的是糯。另外，稻人的职责是掌管在低洼之地种植庄稼，直到沼泽草丛生长的地方，而在芒种时节种植，这明确说明稻有带芒和不带芒的区别，现在的秔（粳）是有芒的，而糯是没有的，这是通称秔稻的明显证据。然而《说文解字》所谓沛国称稻为糯，到了郭氏解释《尔雅》，提到秔稻，却说现在沛国称秔，不知道《说文》是否也是把这个字讹误为糯呢？还是与郭璞的观点不同呢？又有一种叫“稌”的，比秔更小而且特别不粘。它的播种时间很早，现在的人称稌为早稻，秔为晚稻。苏颂说：稌也叫秔，也不完全正确。另外现在江浙一带，有稻粒稍细，耐水旱，且成熟较早，做饭更硬，读书人称它为占城稻，说是从占城引进的品种。宋真宗听说它耐旱，派遣使者用珍宝换取种子，开始在皇家后苑种植，后来在各地推广。据《国朝会要》记载，大中祥符五年，派遣使者去福建，取回占城禾种，分发给江淮、两浙转运使，并给出种植方法，要求选择民田中高燥的地方，分发种子种植，这又在前文提到的时间之前了。
【按语】曰：稻是肺金之主谷，是滋养人体后天之本的谷物。况且其性质尤其适宜水，因为金胎生于水母之中。所以五谷之外专门设立稻人这一官职，掌管在低洼之地种植。汉代也设置稻田使者，是为了调节水利。大概稻分为两种：一种是秔，一种是秫。秫就是糯，秔就是粳，粳不粘而糯粘，比之粳小，而且特别不粘的是稌。秫和糯用来酿酒，粳和秔用来做饭，粳的数量更多，秋收之后，已经将夏天的炎热转化为秋天的清肃，取得成功的人难道不应当虚心退让吗？
[Recorded in the Lower Grade of Bie Lu]
[Taste and Nature] Bitter, warm, non-toxic.
[Indications] Primarily used as rice for meals to warm the Middle Jiao (Middle Burner), but it tends to generate internal heat, leading to dry and hard stools.
[Evaluation] It is said: According to *Erya*, rice is the essence of Taiyin (Lung Metal); it must contain moisture and undergo soaking/wetting to transform and mature. Therefore, the grains are white like frost, and its nature is particularly suited to water. Thus, during the Zhou Dynasty, a specific official titled "Dao Ren" (Manager of Rice) was established to oversee cultivation in low-lying lands, managing water through pig pens for storage, dikes for retention, ditches for drainage, sui (small irrigation channels) for uniform distribution, lie she (field reservoirs) for holding water, kuai (large canals) for discharge, and wading to clear weeds for field preparation. In the Han Dynasty, the position of "Daotian Shizhe" (Envoy for Rice Fields) was also created to regulate water conservancy. *Erya Yi* states: Rice is also called Jing (non-glutinous rice), but there are glutinous and non-glutinous varieties. Modern people call the glutinous variety Nuo, and the non-glutinous variety Jing. However, in ancient times, both were collectively referred to as Dao (rice). *Shuowen Jiezi* states: Dao is Jing. The Pei Guo region says: Nuo and Jing belong to the Dao category; some write it as "Jing," which directly equates Nuo with Dao. If Zheng Kangcheng's commentary on *Zhou Li* states: "Jing is Jing," then Dao is Jing; essentially, both are Dao. Thus, Zhang Shengzhi said: Plant Jing Dao in March, and Shu Dao in April. *Zilin* states: Nuo is glutinous Dao; Jing is non-glutinous Dao. People today also refer to these two grains as Dao. Regarding texts in the *Book of Songs* and *Book of Documents*, they should be interpreted according to their specific usage. For example, in *Analects*, "eating Dao" refers to Jing. In *Yueling* (Monthly Ordinances), "Shu and Dao must be prepared equally" refers to Nuo. In *Zhou Li*, "Beef suits Jing" refers to Jing. In the poem *Feng Nian*, "Abundant millet and Jing, making wine and sweet liquor," refers to Nuo. Furthermore, the duty of Dao Ren involves cultivating low-lying lands up to marshy grass areas, planting at the Mangzhong solar term. This clearly indicates that Dao has varieties with awns (beards) and without. Modern Jing has awns, whereas Nuo does not; this is clear evidence for collectively calling them Jing Dao. However, regarding *Shuowen*'s statement that Pei Guo calls Dao Nuo, when Guo Pu explains *Erya* mentioning Jing Dao, he says modern Pei Guo calls it Jing. It is unclear if *Shuowen* mistook this character for Nuo, or if Guo holds a different view. There is another variety called Tu, which is smaller than Jing and even less sticky. It is planted very early; people today call Tu early rice and Jing late rice. Su Song stated: Tu is also called Jing, which is not entirely accurate. Additionally, in the Jiangsu and Zhejiang regions, there is a variety with slightly finer grains, drought and flood resistant, maturing early, and producing harder cooked rice, known by scholars as Zhancheng Dao (Champa Rice), claimed to originate from Champa. Emperor Zhenzong of Song, hearing of its drought resistance, sent envoys with precious treasures to obtain seeds, initially planting them in the imperial garden, later spreading them everywhere. According to *Guochao Huiyao*, in the 5th year of Dazhong Xiangfu, an envoy was sent to Fujian to retrieve Champa grain seeds, distributed to the transport commissioners of Jianghuai and Liangzhe, along with planting instructions, selecting higher fields for distribution. This occurred earlier than previously mentioned.
[Commentary] It is said: Dao is the principal grain of Lung Metal, nourishing the postnatal foundation of human life. Its nature is particularly suited to water, as Metal's embryo resides in Water's mother. Hence, beyond the five grains, the office of Dao Ren was specifically established to manage cultivation in lowlands. The Han Dynasty also appointed Envoy for Rice Fields to regulate water resources. Generally, Dao is divided into two types: Jing and Shu. Shu is Nuo (glutinous rice), Jing is Jing (non-glutinous rice). Jing is non-sticky while Nuo is sticky; compared to Jing, Tu is smaller and even less sticky. Shu and Nuo are used for brewing wine, while Jing and Jing are used for cooking rice. Jing is far more abundant. After autumn harvest, the summer heat transforms into autumn clarity and solemnity; those who achieve success should surely humble themselves and yield.