典藏书目

(Song Dynasty *Tujing Bencao*)

[Names] Wu Fan (Black Rice).

Su Song stated: According to Tao Hongjing's *Dengzhen Yinjue* (Secrets of Ascending to Truth), there is a method for Taiji Zhenren's Qingjing Gan Shi Fan. The pronunciation is "xin". Its meaning refers to "sun" (cooked food), indicating that it is made by mixing with wine, honey, medicinal herbs, etc., and then drying in the sun. It is also written as "𩜹". No characters appear in either internal or external texts except this one, which is used solely as the name for this rice dish. Chen Cangqi's *Bencao* calls it Wu Fan.

[Collected Explanations] Su Song stated: *Dengzhen Yinjue* records the names and appearances of Nan Zhu Mu (Vaccinium bracteatum), with notes appearing under the relevant entry in the Wood section. The method for making it into rice is as follows: Take 1 hu 5 dou of raw white japonica rice, pound and process it, rinse and take out 1 hu 2 dou. Use 5 jin of Nan Zhu Mu leaves; 3 jin of dried leaves are also acceptable. Boil them together with stems and bark to extract the juice, ensuring it is extremely clear and cold. Use this to moisten the rice, soak the rice, and then steam it. From April to the end of August, use newly grown leaves, which are all dark in color; from September to March, use old leaves, which are all light in color. The quantity can be adjusted according to the season. Also collect soft branch stems and bark, and crush them in a stone mortar. For example, if making it in April or May, about ten jin of processed material can be used. Soak two dou of water to dye one hu of rice. Recently, people only soak it in water for one or two nights, without using hot water, filter it, and steam it. Initially, the rice turns green; after steaming, it becomes gan se (dark blue-red). If the color is not good, it can be rinsed off and soaked again with fresh juice. Sprinkling the rice also uses this juice, stopping only when the rice achieves a true cyan-blue color. Dry it on high racks. It should undergo three cycles of steaming and drying. After each drying, moisten it with the green juice. One can consume two sheng per day, avoiding blood foods. This is called filling the stomach.

Daoists at Maoshan Mountain now also make this rice, sometimes sending it to distant places. Eating it after double-steaming is very fragrant and sweet.

Chen Cangqi said: The method for Wu Fan: Crush the stems and leaves of Nan Zhu, soak to extract juice, and immerse japonica rice. Perform nine cycles of soaking, steaming, and sun-drying. The rice grains become tight and small, black like pearls. Store in bags; it can be taken to distant places.

Li Shizhen said: This rice is a method of fushi (ingesting elixirs) used by immortals, but nowadays Buddhists mostly make it on the eighth day of the fourth month to offer to Buddha. Makers often add dozens of branches of persimmon leaves and white poplar leaves to enhance the color, or even add a piece of raw iron. They only know how to obtain a good color, unaware that this is taboo among those practicing fushi.

[Flavor and Toxicity] Sweet, neutral, non-toxic.

[Indications] Consuming one ge daily prevents hunger, benefits complexion, strengthens sinews and bones, and enables walking (Chen Cangqi). Benefits the intestines and stomach, replenishes marrow, eliminates three types of parasites, and long-term...