谷芽
气味甘温。快脾开胃。下气和中。消食化积。（濒湖）具生化之性。故为脾胃要药
淳）
麦芽
味咸。气温。开胃消食和中。行上焦之滞血。（句本丹溪）消痰饮。破冷气。除胀满。
宽肠下气。腹鸣者用之。（二语洁古）能消一切米面诸果食积。（濒湖）胃气虚人。宜服麦芽
神
同。
运。
人参汤
通转。
重重
不宜妄服药丸。
〔论〕二芽俱能开发胃气。宣五谷味。第稻禀金气。而麦禀水气以升出为开发者。其功
较
难化。芽性尤未化。须多炒。令其性枯。（士材）脾胃虚
堕胎。（仲淳）同白术诸药用。则久服无害。（濒湖）
〔修治〕二芽皆炒黄。杵去皮用。
附录 卢子由云。稻黍稷麦菽五谷。皆可区萌达 。 者从艮而震。自癸而甲。由终而
始。生不
然谷府之受
开发上焦
者。行
阳出阴
若雾露之
驻矣。盖
入。设行气有少
即以成其所自始
稷为五谷长。
五为形
务也。
糖之硬者曰饧。清者曰饴。小建中用胶饴。用其色类琥珀者。稻秫粟蜀粳秫大麻子枳
子黄精白术。并堪熬造。惟以糯作者入药。秫粟者次之。近世用谷 麦芽及诸米煎熬而成
医方亦有采用者。（核）
味甘酸。气大温。脾经气分药。补虚冷。健脾补中。治脾弱不思饮食。润肺消痰。止渴。
疗
而毒
（贞白
作里
教以寒食饧点之
湖）
〔论〕陶贞白谓糖与酒皆用 米。而糖以和润为优。卢子由谓 米作糖。宛似水谷入胃。
酝
气
能化
以能
饴糖属土而成于火。大发湿中之热。（丹溪）少用补脾润沛。过用无益有害。凡中满吐
逆。酒
饧糟
味甘。气温。治反胃吐食。暖脾胃。化饮食。益气缓中。甘露汤。治反胃呕吐不止。
胸膈。养脾胃。进饮食。用干糖糟六两。生姜四两。同捣作饼。或焙或晒。入炙甘草末二
盐少许。点汤服之。脾胃虚弱。平胃散等分。末一斤。入干糖糟炒二斤半。生姜一斤半
枣肉三百个。焙干为末。逐日点汤服。
谷芽
气味甘温。能健运脾胃，增进食欲。能降气和中焦之气机，消除食积。（李时珍）具有生化之性，因此是调理脾胃的重要药物。（陈实功）
麦芽
味咸，气温。能开胃消食，调和脾胃。能疏通上焦的瘀滞血液。（引用自朱丹溪观点）能消除痰饮，破除冷气，消除胀满。能宽肠下气，腹部鸣响者适用。（这两句话出自张元素）能消除各种米面及水果引起的食积。（李时珍）胃气虚弱的人，适宜服用麦芽与神曲相同。
人参汤
（此处原文排版混乱，似为误植或残句，意指需配合人参汤等调理气机，不可随意服用丸药。）
〔论述〕两种芽都能开发胃气，宣发五谷的精微之气。稻米禀受金气，而麦稞禀受水气，以升发为特点，其功效较难化解。芽的性质尤其难以消化，必须多炒，使其性质枯槁。（李中梓）脾胃虚寒者……（此处原文残缺，推测指不宜多用以免滑肠或堕胎，陈实功认为堕胎风险；若与白术等药同用，则久服无害。）（李时珍）
〔修治〕两种芽都炒至黄色，捣碎后去皮使用。
附录 卢子由说：稻、黍、稷、麦、菽这五谷，都可以萌芽生长。从艮卦变为震卦，从癸干变为甲干，由终结走向开始，生生不息。稻谷在谷府中接受……开发上焦……如同雾露般滋润阳气出于阴分。如果行气稍有不足，就会停滞。最终成就其起始的状态。稷是五谷之长。五对应形体……这是事务的根本。
糖中坚硬者称为“饧”，清澈者称为“饴”。小建中汤使用胶饴，选用颜色类似琥珀的。可以用稻、秫、粟、蜀黍、粳米、秫麻子、枳椇子、黄精、白术等熬制。只有糯米制作的入药最佳，秫米和粟米制作的次之。近代有用谷芽、麦芽及各种米煎熬而成的，医方也有采用的。（寇宗奭）
味甘酸，气大温。是脾经气分的药物。补益虚冷，健脾补中。治疗脾弱导致的食欲不振，润肺消痰，止渴。治疗……（此处原文残缺，似指某种毒或症）。（陶弘景）
作里教以寒食饧点之……（此处原文残缺，似为典故引用）
〔论述〕陶弘景说糖和酒都用米制作，但糖以温和滋润为优。卢子由说用米作糖，宛如水谷进入胃中酝酿……气……能化……以能……饴糖属土而成于火，大发湿中之热。（朱丹溪）少量使用可补脾润沛，过量使用无益有害。凡中满吐逆、饮酒……饧糟……
味甘，气温。治疗反胃吐食。温暖脾胃，消化饮食。益气缓中。甘露汤治疗反胃呕吐不止。滋养胸膈，养脾胃，增进饮食。用干糖糟六两，生姜四两，一同捣碎做成饼，或者焙干或者晒干，加入炙甘草末二钱，盐少许，用汤冲服。脾胃虚弱者，平胃散等分，研末一斤，加入干糖糟炒二斤半，生姜一斤半，枣肉三百个，焙干研末，每日用汤冲服。
Gu Ya (Sprouted Rice)
Taste: Sweet; Nature: Warm. It invigorates the spleen and opens the stomach appetite. It directs qi downward and harmonizes the middle jiao, resolving food stagnation. (Li Shizhen) Possessing the nature of transformation and generation, it is an essential herb for regulating the spleen and stomach. (Chen Shigong)
Mai Ya (Sprouted Wheat)
Taste: Salty; Nature: Warm. It opens the stomach, resolves food stagnation, and harmonizes the spleen and stomach. It moves stagnant blood in the upper jiao. (Citing Zhu Danxi) It resolves phlegm-fluids, breaks up cold qi, and eliminates distension. It relaxes the intestines and directs qi downward; it is used for abdominal borborygmus. (These two phrases are from Zhang Yuansu) It can resolve all types of food stagnation caused by rice, flour, fruits, etc. (Li Shizhen) For individuals with deficient stomach qi, Mai Ya should be taken similarly to Shen Qu (Saccharomyces).
Renshen Tang (Ginseng Decoction)
(Note: The original text here appears fragmented or misplaced, implying that qi mechanism needs to be regulated, possibly with Renshen Tang, and one should not recklessly take pills.)
[Discussion] Both sprouts can develop stomach qi and disseminate the flavors of the five grains. Rice inherits the Metal qi, while wheat inherits Water qi, rising and emerging as its developmental characteristic; its efficacy is relatively difficult to transform. The nature of sprouts is particularly hard to digest and must be stir-fried extensively until their nature becomes dry and brittle. (Li Zhongzi) For those with deficiency-cold of the spleen and stomach... [Text fragmentary, likely referring to risks such as miscarriage if misused; Chen Shigong mentions miscarriage risk; Li Shizhen notes that if used with herbs like Baizhu, long-term use is harmless.]
[Processing] Both sprouts are stir-fried until yellow, pounded, and the husks removed before use.
Appendix: Lu Ziyu stated: Rice, Millet, Foxtail Millet, Wheat, and Beans (the five grains) can all sprout. Transforming from the Gen trigram to the Zhen trigram, from Gui stem to Jia stem, moving from end to beginning, generating life continuously. Rice receives... in the grain storehouse... developing the upper jiao... nourishing yang emerging from yin like mist and dew. If qi movement is slightly insufficient, it will stagnate. Ultimately achieving its starting state. Foxtail Millet is the leader of the five grains. Five corresponds to form... this is the fundamental task.
Among sugars, the hard variety is called "Xing" (hard candy), and the clear/liquid variety is called "Yi" (maltose syrup). Xiao Jian Zhong Tang uses Jiao Yi (gelatinous maltose), selecting that resembling amber in color. It can be brewed using Rice, Sticky Rice, Millet, Shu Sorghum, Jing Rice, Hemp seeds, Hovenia dulcis seeds, Polygonatum, and Atractylodes macrocephala. Only those made from Glutinous Rice (Nuomi) are suitable for medicinal use; those made from Shu Sorghum and Millet are secondary. In recent times, some have been brewed from Gu Ya (Sprouted Rice), Mai Ya (Sprouted Wheat), and various grains, which are also adopted in medical prescriptions. (Kou Zongshi)
Taste: Sweet and Sour; Nature: Greatly Warm. It is a herb for the qi level of the Spleen meridian. It tonifies deficiency-cold, strengthens the spleen, and supplements the middle. It treats poor appetite due to spleen weakness, moistens the lungs, resolves phlegm, and stops thirst. It treats... [Text fragmentary, possibly referring to treating poison or specific conditions]. (Tao Hongjing)
[Reference] ...taught to use Han Shi Xing (Cold Food Candy) as a topping... [Text fragmentary, likely a historical anecdote].
[Discussion] Tao Hongjing stated that both sugar and wine are made from rice, but sugar is superior for its mild and moistening properties. Lu Ziyu stated that making sugar from rice is akin to water and grain entering the stomach and fermenting... qi... can transform... thereby... Yi Tang (Maltose) belongs to Earth but is formed by Fire, vigorously dispersing heat within dampness. (Zhu Danxi) Used in small amounts, it tonifies the spleen and moistens abundantly; used in excess, it is useless and harmful. For cases of fullness in the middle jiao, vomiting, drinking alcohol... Xing Zao (Sugar Residue)...
Taste: Sweet; Nature: Warm. It treats regurgitation and vomiting of food. It warms the spleen and stomach, transforms food, supplements qi, and moderates the middle. Gan Lu Tang treats persistent regurgitation and vomiting. It nourishes the chest and diaphragm, benefits the spleen and stomach, and promotes appetite. Use six liang of dried sugar residue and four liang of fresh ginger, pound them together into cakes, then bake or sun-dry. Add two qian of powdered Zhi Gancao (Honey-fried Licorice) and a little salt, and take with decocted water. For spleen and stomach weakness, mix Ping Wei San in equal parts, one jin of powder, add two jin half of stir-fried dried sugar residue, one jin half of fresh ginger, and three hundred dates flesh, bake until dry and powder. Take daily with decocted water.