禽兽形类，依本体生者，犹分其性质有毒无毒者，况异像变生，岂无毒乎。倘不慎口，
致生疾病，是不察矣。
兽岐尾，马蹄夜目，羊心有孔，肝有青黑，鹿豹文，羊肝有孔，黑鸡白首，白马青蹄，
羊独角，白羊黑头，黑羊白头，白鸟黄首，羊六角，白马黑头，鸡有四距，爆肉不燥，马生
角，牛肝叶孤，蟹有独螯，鱼有眼睫，虾无须，肉入水动，肉经宿暖，鱼无肠、胆、腮，肉
落地不沾土，鱼目开合及腹下丹。
味甘苦，平，无毒。主温中，令人多热，大便坚，不可多食。即糯米也。（苏门者
为上，酿酒者多用。）
味甘苦，平，无毒。主益气，止烦，止泄，和胃气，长肌肉。即今有数种。（香粳
米，匾子米、雪里白，香子米。）香味尤胜。诸粳米捣碎，取其圆净者，为圆米，亦作渴米。
味咸，微寒，无毒。主养肾气，去脾胃中热，益气。陈者良，治胃中热，消渴
，利小便，止痢。唐本草注云∶粟类多种，颗粒细如粱米，捣细，取匀净者为浙米。
味甘，微寒，无毒。主胃痹，中热，消渴，止泄痢，益气补中，轻身延年。
禽兽的形态类别，如果是依照其本体自然生成的，尚且要区分其性质是有毒还是无毒；更何况是那些形象怪异、变异而生之物，难道会没有毒性吗？如果不谨慎饮食，导致产生疾病，这就是不明察秋毫了。
兽类尾巴分叉，马的眼睛在夜间发光，羊的心脏有孔洞，肝脏呈现青黑色，鹿和豹身上有斑纹，羊肝有孔洞，黑鸡白头，白马青蹄，羊长独角，白羊黑头，黑羊白头，白鸟黄头，羊长六角，白马黑头，鸡有四只距（脚后跟突出的角质物），肉爆裂后不干燥，马长出角，牛肝脏叶片孤立，螃蟹有一只独螯，鱼有眼睫毛，虾没有胡须，肉放入水中会动，肉经过一夜仍然温暖，鱼没有肠、胆、腮，肉落地不沾泥土，鱼眼睛开合以及腹部有红色斑点。
黍米味甘、苦，性平，无毒。主要功效是温中，使人产生内热，大便干结，不可多食。就是糯米。（苏门出产的为上品，酿酒者多用此米。）
黍米味甘、苦，性平，无毒。主要功效是益气，止烦渴，止泄泻，调和胃气，促进肌肉生长。现在有多种品种。（香粳米、匾子米、雪里白、香子米。）香味尤其浓郁胜过其他。将各种粳米捣碎，选取圆润洁净的，称为圆米，也写作渴米。
粟米味咸，性微寒，无毒。主要功效是养肾气，去除脾胃中的热邪，益气。陈年的粟米效果较好，可治疗胃中热邪，消渴症，通利小便，止痢疾。《唐本草》注释说：粟类品种很多，颗粒细小如粱米，捣细后，取均匀洁净的称为浙米。
黍米味甘，性微寒，无毒。主要功效是治疗胃痹，清除中焦热邪，消渴，止泄痢，益气补中，轻身延年。
The morphological categories of birds and beasts, if generated according to their original nature, still require distinction between toxic and non-toxic properties. How much more so for those with abnormal appearances and mutated origins—could they possibly be without toxicity? If one does not exercise caution in diet, leading to the onset of disease, it demonstrates a lack of discernment.
Beasts with forked tails, horses with eyes that glow at night, sheep with perforated hearts, livers appearing cyanotic or blackish, deer and leopards with spotted patterns, sheep livers with holes, black chickens with white heads, white horses with cyanotic hooves, sheep with single horns, white-headed black sheep, black-headed white sheep, yellow-headed white birds, six-horned sheep, black-headed white horses, chickens with four spurs, meat that remains dry after bursting, horses growing horns, lobulated cow livers, crabs with a single claw, fish with eyelashes, shrimp without whiskers, meat that moves when placed in water, meat that remains warm overnight, fish lacking intestines, gallbladders, and gills, meat that does not adhere to soil when dropped, fish with opening and closing eyes and red spots on the abdomen.
Shumi (Millet) tastes sweet and bitter, is neutral in nature, and is non-toxic. It primarily warms the middle jiao, induces internal heat, causes hard stools, and should not be consumed in excess. This refers to glutinous rice (Suomen variety is considered superior and is commonly used by brewers).
Shumi (Millet) tastes sweet and bitter, is neutral in nature, and is non-toxic. It primarily tonifies Qi, relieves restlessness, stops diarrhea, harmonizes Stomach Qi, and promotes muscle growth. There are currently several varieties (Fragrant japonica rice, Bianzi rice, Xueli Bai, Xiangzi rice). Their fragrance is particularly superior. Various japonica rices are pounded; the round and clean ones are selected as Yuanmi (Round Rice), also written as Kemmi.
Suli (Foxtail Millet) tastes salty, is slightly cold in nature, and is non-toxic. It primarily nourishes Kidney Qi, clears heat from the Spleen and Stomach, and tonifies Qi. Aged grains are preferred; they treat heat in the Stomach, thirst due to diabetes (Xiaoke), promote urination, and stop dysentery. The commentary in *Tang Bencao* states: There are many varieties of millet, with granules as fine as broomcorn millet; after pounding finely, the uniform and clean parts are called Zhemi.
Shumi (Millet) tastes sweet, is slightly cold in nature, and is non-toxic. It primarily treats Wei Bi (Stomach obstruction), clears middle jiao heat, manages Xiaoke (thirst/diabetes), stops diarrhea and dysentery, tonifies Qi and supplements the middle, lightens the body, and prolongs life.
Shumi (Millet) tastes sweet, is slightly cold in nature, and is non-toxic. It primarily clears heat and tonifies Qi.
Shumi (Millet) tastes sweet, is neutral in nature, and is non-toxic. It primarily tonifies Qi and harmonizes the middle, stopping diarrhea. The *Tang Bencao* commentary notes: The ears are large with long awns; the grain and kernels are coarser than white liang (broomcorn millet).
Shumi (Millet) tastes sweet, is neutral in nature, and is non-toxic. It primarily tonifies Qi and supplements the middle, but may induce heat and cause irritability. Long-term consumption damages the Five Zang organs, induces drowsiness, and is suitable for patients with Lung diseases.