典藏书目

[Names] Jiaomi (from *Wenxuan*), Diaopeng (from *Erya*), Diao [character missing/variant] (from *Shuowen Jiezi*. Written as "KT Hu" in *Tang Yun*), Diaohu.

Li Shizhen stated: The character for Gu originally written as " ", refers to the Zao grass (Zizania latifolia). A mushroom-like growth resembling a melon forms within it, which is edible; hence it is called " ". Its grain must be harvested during the Frost Descent solar term, hence it is called "Diao ". Alternatively, it is erroneously referred to as "Diaohu". Mei Cheng referred to it as "Anhu" in his work *Qi Fa*. The *Erya* records: "Nie" is Diaopeng; "Jian" is Shupeng. Sun Yan's annotation states that Diaopeng is Jiaomi. In ancient times, it was considered one of the five staple grains. Zheng Qiao, in *Tongzhi*, stated that Diaopeng is Mi Jiao, which can be used to make rice and thus is called "Nie". The Shupeng is the variety of Zao grass that does not produce grain, suitable only for use as bedding, hence it is called "Jian". Yang Shen, in *Zhiyan*, stated that Peng has two types: aquatic and terrestrial. Diaopeng is the aquatic type, i.e., Diao [character missing/variant]; Shupeng is the terrestrial type, i.e., Qingke. Qingke produces grains similar to millet and is eaten by the Qiang people; it is still found in Songzhou today. Upon investigation, I find that both Zheng and Yang have valid points, likely because there are multiple species within the Peng genus.

[Collection of Explanations] Tao Hongjing stated: Gu mi is also known as Diaohu and can be made into cakes.

Meng Shen stated: Diaohu is the grain of the Guchang grass, highly valued by ancients. Thus, the *Neize* chapter of the *Book of Rites* states: Fish pairs well with [Gu]. Both are aquatic plants. Cao Zhi, in his *Qi Qi*, mentioned "Fragrant Gu and refined barnyard grass," referring to the seeds of these two plants, which can be cooked as rice.

Su Song stated: Gu grows in water, with leaves resembling cattails and reeds. When its seedlings develop stems, they are called Guchang grass. By autumn, they produce grain, which is Diaohu rice. It was regarded as a delicacy by the ancients. In times of famine, people still harvest it as food. Ge Hong, in *Xijing Zaji*, wrote: Along the banks of the Taiye Pool in Han Chang'an, there were abundant patches of Diaohu, Zituo, Lujie, and cattails. Generally, Gu that produces grain is called Diaohu by people in Chang'an; Gu that produces tender shoots is called Lujie; Reed buds that have not yet unfurled their leaves are called Zituo.

Kou Zongsui stated: The flowers of Guchang resemble reeds. It bears small green seeds, fine like hemp, nearly an inch long. Rural people collect them and mix them with millet to make porridge, which is very effective for relieving hunger.

Li Shizhen stated: Diaohu sends up stems in September, flowering like reeds. It produces fruits about an inch long, harvested after frost, roughly the size of a cattail shoot, with blackish-brown skin. The grain inside is very white and slippery; when cooked as rice, it is fragrant and crisp. The line from Du Fu’s poem, "Floating Gu grains drift like dark clouds sinking in waves," refers to this. It is included among the Six Grains or Nine Grains offered in the *Rites of Zhou*. The *Guanzi* refers to it as "Goose Meal," so its grain is recorded here. Its tender shoots (Jiaosun) and roots (Gugen) are detailed separately in the Vegetable section.

[Properties and Flavor] Sweet, cold, non-toxic.

[Therapeutic Actions] Relieves thirst (Meng Shen). Clears irritability and heat, regulates the stomach and intestines (Li Shizhen).