\r稻米\pd514.bmp\r
味苦。主温中，令人多热，大便坚。
陶隐居云∶道家方∶药有俱用稻米、粳米，此则是两物矣。云稻米白如霜。又，江东无
此，
皆通呼粳为稻尔。不知其色类，复云何也。唐本注云∶稻者， 谷通名。《尔雅》云∶ （
音渡），稻也。粳者不糯之称，一曰 。汜胜之云∶粳稻、秫稻，三月种粳稻，四月种秫稻
即并稻也。今陶为二事，深
不可解也。今按∶李含光《音义》云∶按字书解粳字云∶稻也。
解粢（音慈）字云∶稻饼也。
明稻米作粢，盖糯米尔。其细糠白如霜
谷为稻，所以惑之。新旧注
殆是臆说，
今此稻米即糯米也。又按 、粳二字同音，盖古人常分别二米为殊尔。臣禹锡等谨按尔雅
云∶ ，稻。释曰∶别二名也。郭云∶今沛国呼 。《诗·周颂》云∶丰年多黍多 。《礼记
则》云∶牛宜 。《豳风·七
月》云∶十月获稻。是一物也。《说文》云∶沛国为稻为
糯。粳， 属也。《字林》云∶糯，粘稻也。粳，稻不粘者。然粳、糯甚相类，粘不粘为异
耳。根据《说文》稻即糯也。江东呼糯（及乱切）。颜师古刊谬正俗云∶本草所谓稻米者，今
之
糯米耳。陶以糯为秫，不识稻是糯，故说之不晓。许氏《说文解字》曰∶秫，稷之粘者。稻
，也。沛国谓稻为 。又《急就篇》云∶稻、黍、秫、稷。左太冲《蜀都赋》云∶粳稻漠
漠。益知稻即糯，共粳并出矣。然后以稻是有芒之谷，故于后或通呼粳糯，总谓之稻。孔子
曰∶食夫稻。周官有稻人之职，汉置稻田使者。此并指属稻、糯之一色，所以后人混糯，不
知稻本是糯耳。陈藏器云∶糯米，性微寒，妊身与杂肉食之不利子，作糜食一斗，主消渴。
久食之，令人身软。黍米及糯，饲小猫、犬，令脚屈不能行，缓人筋故也。又云稻穣，主黄
病，身作金色，煮汁浸之。又稻谷芒，炒令黄，细研作末，酒服之。孟诜云∶糯米，寒。使
人多睡。发风，动气，不可多食。又，霍乱后吐逆不止，清水研一碗，饮之即止。陈士良云
∶糯米，能行营卫中血，积久食，发心悸及痈疽疮疖中痛。不可合酒共食，醉难醒，解芫菁
毒。萧炳云∶糯米，拥诸经络气，使四肢不收，发风昏昏。主痔疾，骆驼脂作煎饼服之。空
腹与服，勿令病患知。日华子云∶糯米，凉，无毒。补中益气，止霍乱。取一合，以水研服
，煮粥。稻稳，治蛊毒，浓煎汁服。稻秆，治黄病通身，煮汁服。
图经曰∶稻米，有 （与粳同）稻，有糯稻。旧不载所出州土，今有水田处皆能种之。
、糯
既通为稻，而《本经》以 为粳米，糯为稻米者。谨按《尔雅》云∶ （音渡），稻。释曰∶
别
。《诗·颂》云∶多黍多 。《礼记·内则》云∶牛宜 。《豳诗
也。
《说文解字》云∶沛国谓
稻为糯。粳， 属也。《字林》云∶
糯，粘稻也。粳，稻不粘者。今人呼之者，如《字林》所说也。《本经》称号者，如《说文
》所说也。前条有陈廪米，即粳米以廪军人者，是也。入药最多，稻秆灰亦主病。见刘禹锡
《传信方》云∶湖南李从事治马坠扑损，用稻秆烧灰，用新熟酒未压者，和糟入盐和合，
淋前灰，取汁，以淋痛处，立瘥。直至背损亦可淋用。好糟淋灰亦得，不必新压酒也。糯米
性
亦如大豆与豉、酱不同之类耳。
唐本云∶无毒。外台秘要∶治渴方∶糯米二升，淘取泔，饮讫则定。若不渴，不须。一
方∶
∶渴者服当饱，研糯米取白汁恣饮之，以瘥为度。梅师方∶治霍乱，心悸热，心烦渴。以糯
米水
泔汁，任意饮之。孙真人∶糯米味甘，脾之谷，脾病宜食，益气止泄。食
之，主温中，令人多热，利
大便。简要济众治鼻衄不止，服药不应。独圣散
下。灵苑方∶治金疮水毒及
竹木签刺，痈疽热毒
一日两度换水，轻以手淘
逼去水，勿令搅碎。浸至端午日，取出阴干，生绢袋盛，挂通风处。旋取少许，炒令焦
黑，碾为末，冷水调如膏药，随大小裹定疮口，外以绢帛包定，更不要动，直候疮愈。若金
疮误犯生水，疮口作脓，洪肿渐甚者，急以药
膏裹定，一、二食久，其肿处已消，更不作脓，直至疮合。若痈疽毒疮初发，才觉 肿赤热
，急以药膏贴之，明日揭看，肿毒一夜便消。喉闭及咽喉肿痛， 腮。并用药贴项下及肿处
。竹木签刺者。临卧贴之，明日看其刺出在药内。若贴肿处，干即换之，常令湿为妙。唯金
疮及水毒不可换，恐伤动疮口。伤寒类要∶治天行热病，手肿欲脱者。以稻穣灰汁渍之，佳
。
，分两服。博物志马食谷，足重不行。
衍义曰∶稻米，今造酒者是此，水田米皆谓之稻。前既言粳米，即此稻米，乃糯稻无疑。
温
，故可以为酒，酒为阳，故多热。又令人大便坚，非糯稻孰能与于此。《西域记》∶天竺国土
溽热，稻岁四熟，亦可验矣。
味苦。主要功效为温中，但食用后易使人产生内热，导致大便干结。
陶弘景说：道家的方书中，药物有同时使用稻米和粳米的，这说明它们是两种不同的东西。他说稻米白得像霜一样。另外，江东地区没有这种稻米，人们都通称粳米为稻米。不知道它的颜色类别，又怎么说呢？《唐本草》注解说：稻，是谷物的通称。《尔雅》说：“（音渡），就是稻。”粳，是不糯的称呼，另一种说法是“”。汜胜之说：粳稻、秫稻，三月种植粳稻，四月种植秫稻，这些都是稻。现在陶弘景将其分为两件事，实在令人难以理解。现在我们考察：李含光在《音义》中说：按字书解释“粳”字，说是稻。解释“粢”（音慈）字，说是稻饼。明明白白地指出稻米做成粢，大概是糯米罢了。那些细糠白如霜的谷物被称为稻，所以让人迷惑。新旧注解大都是主观臆测，现在的稻米其实就是糯米。又查考，“”和“粳”二字同音，大概古人经常将这两种米区分开来作为不同的种类。臣禹锡等人谨按《尔雅》说：“，稻。”解释说：这是区别两个名称。郭璞说：现在沛国叫作“”。《诗经·周颂》说：丰年多黍多“”。《礼记·内则》说：牛肉适宜搭配“”。《豳风·七月》说：十月收获稻。这是一物。《说文解字》说：沛国把稻称为“糯”。粳，属于“”类。《字林》说：糯，是粘稻。粳，是不粘的稻。然而粳和糯非常相似，区别仅在于粘与不粘而已。根据《说文解字》，稻就是糯。江东人称糯（及乱切）。颜师古在《刊谬正俗》中说：《本草》所说的稻米，就是现在的糯米。陶弘景把糯当作秫，不认识稻就是糯，所以说得不清楚。许慎《说文解字》说：秫，是稷的粘种。稻，是“”属。沛国人称稻为“”。又《急就篇》说：稻、黍、秫、稷。左思《蜀都赋》说：粳稻漠漠。更加知道稻就是糯，和粳一起出产了。然后因为稻是有芒的谷物，所以在后面有时通称粳糯，总称为稻。孔子说：吃那稻米。周官设有稻人之职，汉代设置稻田使者。这都是指属于稻、糯这一色，所以后人混淆了糯，不知道稻本来即是糯。陈藏器说：糯米，性微寒，孕妇与杂肉一起吃对胎儿不利，煮成粥吃一斗，主治消渴症。长期食用，使人身体松软。黍米和糯米，喂小猫、小狗，会让它们脚弯曲不能行走，是因为松弛人筋的缘故。又说稻秆，主治黄病，身体呈现金黄色，煮汁浸泡。还有稻谷芒，炒至黄色，细细研磨成末，用酒送服。孟诜说：糯米，性寒。使人多睡。引发风疾，扰动气机，不可多吃。另外，霍乱后呕吐不止，用清水研取一碗，饮下即可停止。陈士良说：糯米，能运行营卫中的血，积久食用，会引发心悸以及痈疽疮疖中的疼痛。不可与酒同食，醉酒后难醒，可解芫菁毒。萧炳说：糯米，阻滞诸经络之气，使四肢不收，引发风疾头昏。主治痔疾，用骆驼脂做煎饼服用。空腹服用，不要让病人知道。日华子说：糯米，性凉，无毒。补中益气，止霍乱。取一合，用水研服，煮粥。稻稳，治蛊毒，浓煎汁服用。稻秆，治全身黄病，煮汁服用。
《图经》说：稻米，有“”稻（与粳同），有糯稻。旧籍未记载所出的州土，现在有水田的地方都能种植。“”、糯既然通称为稻，而《本经》以“”为粳米，糯为稻米。谨按《尔雅》说：“（音渡），稻。”解释说：区别二者。《诗·颂》说：多黍多“”。《礼记·内则》说：牛宜“”。《说文解字》说：沛国谓稻为糯。粳，属也。《字林》说：糯，粘稻也。粳，稻不粘者。今人称呼的，像《字林》所说的那样。《本经》称号的，像《说文》所说的那样。前条有陈廪米，即粳米以廪军人者，就是它。入药最多，稻秆灰也主治疾病。见刘禹锡《传信方》说：湖南李从事治疗马坠跌损伤，用稻秆烧成灰，用新熟未压榨的酒，连同糟粕和盐混合，淋浇前面的灰，取汁液，淋洗痛处，立刻痊愈。直到背部受损也可以淋洗使用。用好糟淋灰也可以，不必是新压的酒。糯米性也像大豆与豆豉、酱等不同之类。
《唐本草》说：无毒。《外台秘要》：治渴方：糯米二升，淘洗取泔水，饮完后症状即定。如果不渴，不需要。一方：渴者服用应当吃饱，研取糯米白汁随意饮用，以病愈为度。梅师方：治霍乱，心悸热，心烦渴。用糯米水泔汁，任意饮用。孙真人说：糯米味甘，是脾之谷，脾病适宜食用，益气止泄。食用它，主治温中，使人多热，导致大便干结。《简要济众方》治鼻衄不止，服药无效。独圣散下。灵苑方：治金疮水毒及竹木签刺，痈疽热毒。一日两次换水，轻轻用手淘洗逼去水，不要搅碎。浸到端午日，取出阴干，用生绢袋盛装，挂在通风处。随时取少许，炒至焦黑，碾为末，冷水调如膏药，随大小包裹固定疮口，外面再用绢帛包好，不要再动，直等到疮愈合。如果金疮误犯生水，疮口化脓，洪肿逐渐加重的，急忙用药膏包裹固定，一顿饭到两顿饭的时间，肿胀处已消，不再化脓，直到疮口愈合。如果痈疽毒疮初发，刚觉得红肿赤热，急忙用药膏贴敷，第二天揭开看，肿毒一夜便消。喉闭及咽喉肿痛，腮部肿胀。并用药贴敷项下及肿处。竹木签刺者，临睡前贴敷，第二天看刺是否出在药内。如果贴肿处，干了就换，常保持湿润为好。只有金疮及水毒不可换，恐怕伤动疮口。《伤寒类要》：治天行热病，手肿欲脱者。用稻穣灰汁浸泡，较好。分两服。《博物志》说马吃谷物，脚重不行。
《衍义》说：稻米，现在造酒的是这个，水田米都称为稻。前面既说了粳米，那么这个稻米，无疑是糯稻。性温，所以可以酿酒，酒为阳，所以多热。又令人大便干结，如果不是糯稻谁能做到这一点？《西域记》说：天竺国土溽热，稻一年四熟，也可以验证了。
Rice (Oryza sativa)
Bitter. Primarily warms the middle jiao, but consumption easily causes internal heat and leads to dry stools.
Tao Hongjing stated: In Daoist prescriptions, medicinal substances sometimes use both rice (Dao mi) and non-glutinous rice (Jing mi), indicating they are two different items. He described rice as white like frost. Furthermore, this type of rice is absent in the Jiangdong region, where people generally refer to Jing mi as Dao mi. It is unclear how its color category is defined. The *Tang Bencao* commentary notes: "Dao" is a general term for grain. The *Erya* states: "(Du), which is Dao." Jing refers to non-glutinous varieties; another name is "". Si Shengzhi said: Jing Dao and Xu Dao; Jing Dao is planted in March, Xu Dao in April; these are all Dao. Tao's separation into two distinct matters is deeply incomprehensible. Our current examination follows Li Hanguang's *Yinyi*: According to character dictionaries, "Jing" means Dao. "Ci" (Ci) means rice cake. Clearly, making Ci from Dao rice implies it is glutinous rice. The fine bran being white like frost for grain called Dao causes confusion. New and old commentaries are largely speculative; the current Dao mi is actually glutinous rice. Additionally, "" and "Jing" share the same pronunciation; perhaps ancients often distinguished these two rices as distinct types. Minister Yuxi et al. carefully examined the *Erya*: "", Dao. Explanation: Distinguishes two names. Guo Pu said: Currently, Peiguo calls it "". The *Book of Songs · Zhou Song* says: Abundant millet and abundant "". The *Book of Rites · Nei Ze* says: Beef pairs well with "". The *Odes of Bin · July* says: Harvest Dao in the tenth month. This is one substance. The *Shuowen Jiezi* states: Peiguo calls Dao "". Jing belongs to the "" category. The *Zilin* says: Nuo is glutinous Dao. Jing is non-sticky Dao. However, Jing and Nuo are very similar, differing only in stickiness. According to the *Shuowen*, Dao is Nuo. Jiangdong calls Nuo (Ji Luan Qie). Yan Shigu in *Kanmiu Zhengsu* stated: The Dao mi mentioned in the *Bencao* is now glutinous rice. Tao mistook Nuo for Xu and did not recognize that Dao is Nuo, hence his explanation was unclear. Xu Shen's *Shuowen Jiezi* states: Xu is the sticky variety of Ji. Dao belongs to "". Peiguo calls Dao "". Also, the *Jijiu Pian* lists: Dao, Shu, Xu, Ji. Zuo Si's *Shudu Fu* mentions: Jing Dao vast and extensive. This confirms Dao is Nuo, produced alongside Jing. Later, because Dao is a grain with awns, Jing and Nuo were sometimes collectively referred to as Dao. Confucius said: Eat that Dao. The Rites of Zhou established the position of Dao Ren; the Han dynasty set up Dao Tian Shi. These all refer to the single category of Dao and Nuo, so later generations confused them, unaware that Dao originally meant Nuo. Chen Cangqi stated: Glutinous rice has a slightly cold nature; consuming it with miscellaneous meats during pregnancy is detrimental to the fetus. Eating one dou prepared as porridge treats Xiao Ke (wasting-thirst syndrome). Long-term consumption makes the body soft. Shu mi and Nuo fed to kittens and puppies cause their legs to bend and become immobile, as they relax human tendons. He also stated: Dao stalks treat Huang Bing (jaundice) where the body turns golden; boil the juice for immersion. Rice awns, fried until yellow, ground finely, taken with wine. Meng Shen stated: Glutinous rice is cold. Causes excessive sleep. Triggers wind disorders and disturbs Qi; should not be eaten in excess. For persistent vomiting after Huoluan, grind one bowl with clear water and drink to stop it. Chen Shiliang stated: Glutinous rice promotes blood circulation in Ying and Wei; long-term consumption may cause palpitations and pain in carbuncles, ulcers, and boils. Do not consume with alcohol, as it prolongs intoxication; it can resolve Yuanjing toxicity. Xiao Bing stated: Glutinous rice obstructs Qi in meridians, causing flaccidity of limbs and wind-induced dizziness. Treats hemorrhoids; eat pancakes made with camel fat. Take on an empty stomach without the patient knowing. Ri Huazi stated: Glutinous rice is cool and non-toxic. Tonifies the middle and supplements Qi, stops Huoluan. Take one he, grind with water, or cook as porridge. Dao Wen treats Gu Du (gu poison); take concentrated decoction. Dao stalks treat generalized jaundice; take boiled juice.
*Tujing* states: Rice includes "" Dao (same as Jing) and Nuo Dao. Old texts do not record their origin provinces; currently, they are cultivated wherever there are paddy fields. Since "" and Nuo are collectively called Dao, while the *Benjing* classifies "" as Jing mi and Nuo as Dao mi: Carefully examining the *Erya*: "(Du), Dao." Explanation: Distinguishes names. *Book of Songs* says: Abundant millet and "". *Book of Rites · Nei Ze* says: Beef pairs with "". *Shuowen Jiezi* says: Peiguo calls Dao "". Jing belongs to "". *Zilin* says: Nuo is sticky Dao. Jing is non-sticky Dao. Current usage aligns with the *Zilin*. The *Benjing* nomenclature aligns with the *Shuowen*. The previous entry mentions Chen Lin Mi, which is Jing mi stored in granaries for soldiers. It is used most frequently in medicine; Dao stalk ash also treats diseases. Liu Yuxi's *Chuanxin Fang* records: Li Congshi in Hunan treated injuries from horse falls using Dao stalk ash mixed with unpressed new wine lees and salt. The mixture is filtered through the ash to obtain juice, which is applied to painful areas for immediate relief. This applies even to back injuries. Good lees can be used instead of fresh pressed wine. Glutinous rice shares similarities with soybeans, fermented beans, and sauces in certain properties.
*Tang Bencao* states: Non-toxic. *Waitai Miyao*: Prescription for thirst: Two sheng of glutinous rice, wash and collect the starchy water (Gan). Drink it to settle symptoms. If not thirsty, no need. Another prescription: For those with thirst, eat until full, grind glutinous rice to extract white juice, drink freely until cured. Mei Shi Fang: Treats Huoluan, palpitations with heat, restlessness, and thirst. Use glutinous rice washing water (Gan zhi), drink as desired. Sun Simiao stated: Glutinous rice is sweet in taste, the grain of the Spleen. Suitable for Spleen disorders; tonifies Qi and stops diarrhea. Consuming it warms the middle, causes internal heat, and leads to hard stools. *Jianyao Jizhong* treats persistent epistaxis unresponsive to medication. Dusheng San is administered below. Lingyuan Fang: Treats metal wounds, water toxicity, bamboo/wood splinters, and carbuncle/ulcer heat toxins. Change water twice daily, gently wash to remove water without crushing. Soak until Dragon Boat Festival, then take out and shade-dry. Store in raw silk bags, hang in ventilated areas. Take a small amount when needed, fry until charred black, grind to powder, mix with cold water into a paste. Apply to cover the wound size, secure with silk cloth, avoid movement until healed. If metal wounds contact dirty water and pus forms with increasing swelling, immediately wrap with medicinal paste. Within one to two meals' time, swelling subsides, pus ceases, until the wound closes. For early-stage carbuncles/toxic sores showing redness, heat, and swelling, apply paste immediately. Check next day; swelling and toxin dissipate overnight. For throat obstruction, sore throat, and mumps, apply paste to the neck and swollen areas. For splinters, apply before sleep; check next day if the splinter is embedded in the paste. If applied to swelling, replace when dry, keeping it moist is ideal. Only metal wounds and water toxicity should not be changed frequently to avoid disturbing the wound. *Shanghan Leiyao*: Treats epidemic febrile diseases with hand swelling nearing detachment. Soak in Dao stalk ash juice. Divide into two doses. *Bowuzhi* notes horses eating grain suffer heavy legs and immobility.
*Yanyi* states: Current rice used for brewing wine is this; paddy rice is all called Dao. Having previously discussed Jing mi, this Dao mi is undoubtedly Nuo Dao. Its warm nature allows wine production; wine is Yang, thus causing heat. It also causes hard stools; only Nuo Dao could achieve this. *Xiyu Ji* states: India's climate is humid and hot; rice harvests four times a year, which serves as verification.