食之行小便，久则虚人，令人黑瘦枯燥。关西、河北、京东西多食之。花治宿酒渴
病。
性平凉，有人患缠喉风，食不能下，将此面作稀糊，令咽之，既滑腻，容易下咽，以
助胃气。三伏中，朝廷作 ，以赐臣下，作 造 。
此三种，食之不及黄粱。青、白二种性皆微凉，独黄粱性甘平，岂非得土
之中和气多邪？今黄、白二种，西洛间农家多种，为饭尤佳，余用则不相宜。然其粒尖，小
于他谷，收实少，故能种者亦稀。白色者味淡。
黍皮赤，其米黄，惟可为糜，不堪为饭。粘着难解，然亦动风。
此则粟 也。今谷神散中用之，性又温于大麦。
初捣，出淡黄白色，经久色如糯，用作酒者是此米，亦不堪为饭。最粘，故宜酒。
今经与诸家注说皆不言是粳米，为复是粟米。然粳、粟二米，陈者性皆冷，频食之
，令人自利，与经所说稍戾，煎煮亦无膏腻。入药者，今人多用新粟米。至如舂杵头细糠，
又复不言新陈粳粟，然皆不及新稻粟二糟，陈则气味已腐败。
《吕氏春秋》曰∶“仪狄造酒”。《战国策》曰∶“帝女仪狄造酒，进之于禹”。然《
本草》中已着酒名，信非仪狄明矣。又读《素问》首言以妄为常，以酒为浆。如此则酒自黄
帝始，非仪狄也。古方用酒，有醇酒、春酒、社坛余胙酒、槽下酒、白酒、青酒、好酒、美
酒、葡萄酒、秫黍酒、粳酒、蜜酒、有灰酒、新熟无灰酒、地黄酒。今有糯酒、煮酒、小豆
曲酒、香药曲酒、鹿头酒、恙儿等酒。今江浙、湖南北，又以糯米粉入众药，和合为曲，曰
饼子酒。至于官务中，亦用四夷酒，更别中国，不可取以为法。今医家所用酒，正宜斟酌。
但饮家惟取其味，罔顾入药如何尔。然久之，未见不作疾者，盖此物损益兼行，可不谨欤。
汉赐丞相上樽酒，糯为上，稷为中，粟为下者。今入药佐使，专以糯米，用清水、白面曲所
造为正。古人造曲，未见入诸药合和者，如此则功力和浓，皆胜余酒。今人又以麦 造者，
盖只是醴尔，非酒也。《书》曰∶“若作酒醴，尔惟曲 。”酒则须用曲，醴故用 ，盖酒
与醴，其气味甚相辽，治疗岂不殊也。
食用后能促进小便排泄，但长期食用会使人虚弱，导致身体变黑、消瘦且皮肤干枯。关西、河北、京东西路等地的人多食用它。其花能治疗宿醉引起的口渴病。
性味平和偏凉。有人患缠喉风（一种咽喉肿痛剧烈的疾病），饮食难以下咽，将此米面调成稀糊状，令其吞咽，因其滑腻，容易下咽，有助于胃气。在三伏天期间，朝廷制作此酒，赏赐给臣下，是用这种米酿造的。
这三种米中，食用效果不如黄粱米。青、白两种米的性味都微凉，唯独黄粱米性味甘平，这难道不是因为它得土气中和之气较多吗？如今黄、白两种米，在洛阳一带农家多种植，用来做饭尤其好，其他用途则不太适宜。然而它的颗粒尖细，比其他谷物小，产量少，所以种植的人也很少。白色的那种味道淡。
黍的皮是红色的，米是黄色的，只能用来煮粥，不适合做饭。粘着难以消化，但也容易动风。
这是粟米的一种。现在“谷神散”方剂中使用它，其药性比大麦更温。
刚捣碎时，呈现出淡黄白色，时间久了颜色像糯米一样，用来酿酒的就是这种米，也不适合做饭。粘性最大，所以适宜酿酒。
现在的《本草经》及各家注解都没有说明是粳米还是粟米。然而粳米和粟米，陈旧的性味都冷，频繁食用会导致人腹泻，这与经文所说的稍有不符，煎煮后也没有膏脂般的黏腻感。入药时，现在人多用新粟米。至于舂米杵头的细糠，又不提及是新是旧、是粳是粟，然而这些都不如新的稻米和粟米糟粕好，陈旧的已经气味腐败。
《吕氏春秋》说：“仪狄造酒”。《战国策》说：“帝女仪狄造酒，进献给禹”。然而《本草》中已经记载了酒的名字，显然不是仪狄发明的了。又读《素问》，开篇就说“以妄为常，以酒为浆”。如此看来，酒从黄帝时期就开始了，而不是仪狄。古方中使用的酒，有醇酒、春酒、社坛祭祀剩余的胙酒、槽下酒、白酒、青酒、好酒、美酒、葡萄酒、秫黍酒、粳酒、蜜酒、有灰酒、新熟无灰酒、地黄酒。现在有糯酒、煮酒、小豆曲酒、香药曲酒、鹿头酒、恙儿酒等。如今江浙、湖南北地区，又用糯米粉加入各种药物，混合制成曲，称为饼子酒。至于官府作坊中，也使用四夷的酒，更区分中国本土的酒，不可一概取以为法。现在医家所用的酒，正应该斟酌选用。只是饮酒之人只追求口味，不顾是否适合入药罢了。然而久而久之，未见不生病的，大概因为酒这东西损益兼行，能不谨慎吗？汉代赏赐丞相的上樽酒，以糯为上品，稷为中品，粟为下品。现在入药作为佐使，专门以糯米，用清水和白面曲酿造的为正宗。古人造曲，未见加入各种药物混合的，这样则药力和浓度浓厚，都胜过其他酒。现在人又用麦麸酿造的，那只是甜酒醴而已，不是酒。《尚书》说：“若作酒醴，尔惟曲蘖。”酒必须用曲，醴所以用蘖，大概酒与醴，它们的气味相差很远，治疗作用岂能相同呢？
After consumption, it promotes urination; however, long-term use causes debility, leading to darkened complexion, emaciation, and dry skin. It is widely consumed in Guanxi, Hebei, and the Jingdong East/West circuits. The flowers treat thirst caused by hangovers.
Its nature is neutral and cool. In cases of Chanhou Feng (Peritonsillar Abscess/Severe Sore Throat) where swallowing is difficult, this rice flour is made into a thin paste for the patient to swallow; its slipperiness facilitates swallowing and aids Stomach Qi. During the Sanfu days (the hottest period of summer), the court produced [this wine] to bestow upon ministers, brewed using this grain.
Among these three types, none compares favorably to Huangliang (Yellow Millet). Both Qing (Green) and Bai (White) varieties have a slightly cool nature, whereas Huangliang alone has a sweet and neutral nature; could this not be because it possesses more of the harmonious Qi of Earth? Currently, Huang and White varieties are widely cultivated by farmers in the Luoyang area and are particularly good for making rice porridge, though less suitable for other uses. However, their grains are pointed and smaller than other cereals, with lower yields, so few people cultivate them. The white variety has a bland taste.
[Chi Xiaodou / Red Bean] promotes urination, thereby benefiting the Spleen and Stomach.
Shu (Millet) has red husks and yellow kernels; it can only be used for making congee, not for making rice. It is sticky and hard to digest, yet it may also stir up Wind.
This refers to a type of Su (Foxtail Millet). It is used in the Gu Shen San (Grain Spirit Powder) formula; its nature is warmer than that of Da Mai (Barley).
When freshly pounded, it appears pale yellow-white; after a long time, its color resembles that of Glutinous Rice. This is the grain used for brewing wine, but it is unsuitable for making rice. It is extremely sticky, hence suitable for wine production.
Neither the Classic nor various commentaries specify whether it is Jing Mi (Non-glutinous Rice) or Su Mi (Foxtail Millet). However, aged Jing Mi and Su Mi both have cold properties; frequent consumption leads to spontaneous diarrhea, which contradicts the Classic's description, and they do not yield a starchy, viscous texture when decocted. For medicinal use, modern practitioners mostly employ fresh Su Mi. As for the fine bran from the mortar of a rice pounder, neither freshness nor variety (Jing vs. Su) is specified, yet these are inferior to the fresh dregs of Rice and Millet; aged ones have already spoiled in odor and flavor.
The *Lüshi Chunqiu* states: "Yi Di created wine." The *Zhan Guo Ce* states: "The daughter of the Emperor, Yi Di, created wine and presented it to Yu." However, since the name of wine is already recorded in the *Ben Cao* (Materia Medica), it is clear that Yi Di did not invent it. Furthermore, reading the opening of the *Su Wen* (Basic Questions), it says "making abnormality a habit, treating wine as water." Thus, wine originated in the time of the Yellow Emperor, not Yi Di. Ancient prescriptions utilized various wines, including Chun Jiu (Pure Wine), Chun Jiu (Spring Wine), She Tan Yu Zuo Jiu (Wine remaining from altar sacrifices), Chao Xia Jiu (Wine from the lees), Bai Jiu (White/Clear Wine), Qing Jiu (Green/Turbid Wine), Hao Jiu (Good Wine), Mei Jiu (Fine Wine), Pu Tao Jiu (Grape Wine), Shu Shu Jiu (Sorghum/Millet Wine), Jing Jiu (Rice Wine), Mi Jiu (Honey Wine), You Hui Jiu (Wine with Ash), Xin Shu Wu Hui Jiu (Freshly Brewed Ash-free Wine), Di Huang Jiu (Rehmannia Wine). Current types include Nuo Jiu (Glutinous Rice Wine), Zhu Jiu (Boiled Wine), Xiao Dou Qu Jiu (Red Bean Yeast Wine), Xiang Yao Qu Jiu (Aromatic Herb Yeast Wine), Lu Tou Jiu (Deer Head Wine), Yang Er Jiu, etc. In Jiangzhe and Hunan/Hubei regions, glutinous rice flour is mixed with various herbs to form yeast cakes, called Bing Zi Jiu (Cake Yeast Wine). Official workshops also utilize wines from the Four Barbarians, distinct from Chinese wines; one should not indiscriminately adopt all methods. Modern medical practitioners must carefully select the wine used. Drinkers merely seek taste, disregarding suitability for medicine. Yet, over time, illness inevitably arises; since wine involves both benefits and harms, caution is essential. In Han Dynasty times, the superior wine granted to the Chancellor was ranked: Nuo (Glutinous) as top grade, Ji (Broomcorn Millet) as middle, and Su (Foxtail) as low. For medicinal adjuvants, pure glutinous rice brewed with clear water and white wheat yeast is considered orthodox. Ancient yeast preparation did not involve mixing with various herbs; thus, the medicinal potency and concentration were stronger than other wines. Some modern practitioners brew using wheat bran, which is merely Li (Sweet Mash), not true wine. The *Book of Documents* states: "If you wish to make wine and sweet mash, you need Qu (Yeast) and Nie (Sprouted Grain)." True wine requires Qu, while Li uses Nie. The flavors of wine and Li differ significantly; therefore, their therapeutic effects cannot be the same.