（粳音庚。粳乃谷稻之总名也。有早中晚三收。诸本草独以晚稻为粳者非矣。）
【气味】
甘苦平无毒。（生者寒。燔者热。北粳凉。南粳温。赤粳热。白粳凉。晚白粳寒。
新粳热。陈粳凉。新米乍食动风气。陈者下气。病患尤宜。常食干粳饭。令人热中唇口干。
不可同马肉食发痼疾。不可和苍耳食。令人卒心痛。急烧仓米灰和蜜浆服之。不尔即死。）
【主治】
益气止烦。止渴止泄。温中和胃气。长肌肉。补中壮筋骨益肠胃。煮汁主心痛。止
渴。断热毒下痢。合芡实作粥食。益精强志。聪耳明目。通五脏。好颜色。常食干粳饭。令
人不噎。粳有早中晚三收。以晚白米为第一。得天地中和之气。同造化生育之功。非他物可
比。本草言粳米益脾胃。而张仲景白虎汤用之入肺。以味甘为阳明之经。色白为西方之象。
而气寒入手太阴也。桃花汤用之以补少阴之正气。竹叶石膏汤用之以益不足。
（ 音铙。一名透骨将军。其性毒。服之使人 乱。故曰 砂。本草云 性透物。五金
籍之以为先锋。故号为透骨将军。凡用须水飞过。去尘秽。入瓷器中重汤煮干。则杀其毒。
今时人多用水飞净。醋煮干如霜。刮下用之。又一法治用黄丹锻石作柜 赤使用。并无毒。
）
【气味】
咸苦辛温有毒。（中其毒者。生绿豆研汁饮一二升解之。）
【主治】
砂大热有毒之物。噎膈反胃。积块内症之病。用之则有神功。盖此疾皆起于七情
饮食所致。痰气郁结。遂成有形。妨碍道路。吐食痛胀。非此物化消。岂能去之。其性善烂
金银铜锡。庖人煮硬肉。入 砂少许即烂。可以类推矣。所谓化人心为血者。亦甚言其不可
多服耳。若被刀刃所伤。以之罨傅。当时生痂。
畏（浆水一切酸） 忌（羊血）
（粳，读音为庚。粳是稻谷的总称。有早、中、晚三季收获。各种本草书籍唯独将晚稻称为粳米，这是错误的。）
【气味】
味甘、苦，性平，无毒。（生品性寒；烧焦后性热；北方产的粳米性凉；南方产的粳米性温；红色的粳米性热；白色的粳米性凉；晚季收获的白粳米性寒；新米性热；陈米性凉。新米刚吃时会扰动风气；陈米能降气，病人尤其适宜食用。常食用干硬的粳米饭，会使人体中部发热，导致嘴唇和口干。不可与马肉同食，否则易诱发陈旧性疾病。不可与苍耳同食，否则会导致突然的心痛。若发生此症，需急烧仓米成灰，混合蜜浆服用，否则就会死亡。）
【主治】
益气，止烦渴，止泄泻。温中和胃气。促进肌肉生长，补益中焦，强壮筋骨，增益肠胃。煮汁可治疗心痛，止渴，截断热毒引起的痢疾。与芡实一起煮粥食用，可益精强志，使耳聪目明，通利五脏，改善面色。常食用干粳米饭，可使人不发生噎膈。粳米有早、中、晚三季收获，以晚季收获的白米为第一等，它得天地中和之气，具备造化生育之功，不是其他事物可以比拟的。本草书中说粳米益脾胃，但张仲景在《白虎汤》中使用它入肺经，是因为其味甘属阳明经，色白象西方金，且气寒入手太阴肺经。在《桃花汤》中使用它是为了补益少阴的正气。在《竹叶石膏汤》中使用它是为了补益不足。
（砂，读音为饶。又名透骨将军。其性质有毒，服用后会扰乱心神，所以称为“砂”。本草书说砂性穿透万物，五金（金、银、铜、铁、锡）遇到它就像先锋一样被溶解，所以号称“透骨将军”。凡使用必须用水飞法处理，去除灰尘杂质，放入瓷器中隔水蒸煮至干，即可消除其毒性。现在的人多用水飞法洗净，再用醋煮至干如霜状，刮下来使用。另一种治疗方法是使用黄丹、锻石制作柜子盛放赤砂使用，这样就没有毒性了。）
【气味】
味咸、苦、辛，性温，有毒。（中毒者，用生绿豆研汁饮用一二升即可解毒。）
【主治】
砂是大热且有剧毒的药物。对于噎膈、反胃、体内积块等病症，使用它有神奇的功效。这些疾病大多由七情（喜、怒、忧、思、悲、恐、惊）和饮食所致，痰气郁结，从而形成有形之邪，阻碍道路，导致呕吐食物、疼痛胀满，如果不是这种药物化解消散，怎么能去除呢？它的性质善于腐蚀金银铜锡。厨师煮硬肉时，加入少许砂即烂，由此可以类推。所谓“化人心为血”，也是夸张地说它不可多服罢了。如果被刀刃所伤，用它敷贴，当时就能结痂。
畏：浆水及一切酸性物质
忌：羊血
(Jing, pronounced 'Geng'. Jing is the general term for rice grains. There are three harvests: early, middle, and late. It is incorrect for various Materia Medica texts to exclusively refer to late-harvest rice as Jing.)
[Flavor and Properties]
Sweet, bitter, neutral in nature, non-toxic. (Raw material is cold; charred material is hot; Northern Jing is cool; Southern Jing is warm; Red Jing is hot; White Jing is cool; Late-season white Jing is cold; New rice is hot; Aged rice is cool. Newly harvested rice may stir up wind-qi when first consumed; aged rice directs qi downward and is especially suitable for patients. Regular consumption of dry Jing rice causes heat accumulation in the middle jiao, leading to dry lips and mouth. Do not consume with horse meat, as it may trigger chronic diseases. Do not consume with Xanthium fruit (Cang'er), as it may cause sudden heart pain. In case of such poisoning, urgently burn warehouse rice to ash, mix with honey water, and ingest; otherwise, death will ensue.)
[Indications]
Benefits qi, relieves restlessness, stops thirst and diarrhea. Warms and harmonizes the middle jiao and stomach qi. Promotes muscle growth, tonifies the center, strengthens sinews and bones, benefits the intestines and stomach. Decoction treats heart pain, stops thirst, and halts dysentery caused by heat toxins. Consume porridge made with Euryale Seed (Qianshi) to benefit essence, strengthen willpower, improve hearing and vision, unblock the five zang organs, and enhance complexion. Regular consumption of dry Jing rice prevents dysphagia. Jing has early, middle, and late harvests; late-season white rice is considered the best grade, possessing the harmonious qi of heaven and earth and the creative power of life, incomparable to other substances. Materia Medica states that Jing rice benefits the spleen and stomach, but Zhang Zhongjing used it in Baihu Tang (White Tiger Decoction) to enter the lung meridian because its sweet flavor belongs to the Yangming meridian, its white color corresponds to the west element, and its cold nature enters the Taiyin lung meridian. In Taohua Tang (Peach Blossom Decoction), it is used to tonify the righteous qi of Shaoyin. in Zhuye Shigao Tang (Bamboo Leaf and Gypsum Decoction), it is used to supplement insufficiency.
(Sha, pronounced 'Nao'. Also known as Tougu Jiangjun (Bone-Penetrating General). Its nature is toxic; ingestion causes mental confusion, hence the name "Sha". Materia Medica states that Sha penetrates all things; the Five Metals (gold, silver, copper, iron, tin) are dissolved by it like a vanguard, thus earning the title "Bone-Penetrating General". When used, it must be processed by wet pulverization (water flying) to remove dust and impurities, placed in porcelain vessels, and boiled over water until dry to eliminate its toxicity. Nowadays, people often clean it by water flying, boil it in vinegar until dry and frost-like, then scrape it off for use. Another method involves using Huangdan (Red Lead Oxide) and Duanshi (Calcined Hematite) to store Chisha (Cinnabar), rendering it non-toxic.)
[Flavor and Properties]
Salty, bitter, pungent, warm in nature, toxic. (For those poisoned, drink one to two sheng of juice from raw milled green beans to detoxify.)
[Indications]
Sha is a highly hot and toxic substance. It performs miraculous functions in treating dysphagia, regurgitation, and internal accumulations/masses. These ailments arise from the Seven Emotions and dietary factors, causing phlegm and qi stagnation, forming tangible pathogenic factors that obstruct pathways, leading to vomiting, pain, and distension. Without this substance to dissolve them, how can they be removed? Its nature is capable of corroding gold, silver, copper, and tin. When cooks boil tough meat, adding a small amount of Sha makes it tender, which can be extrapolated to other uses. The phrase "turning human heart into blood" is an exaggeration warning against excessive consumption. If injured by a blade, applying Sha externally promotes immediate scab formation.
Aversion: Jiangshui (fermented grain water) and all sour substances.
Contraindication: Sheep blood.