味甘，微寒。止寒热，利大肠，疗漆疮。此人以作酒及煮糖者，肥软而易消；方药不正
用，惟嚼以涂漆疮，及酿诸
药醪。
〔谨案〕此米，功能是稻秫也。今大都呼粟糯为秫稻，秫为糯矣。北土亦多，以粟秫
酿酒，而汁少于黍米。粟秫应
有别功，但本草不载。凡黍稷、粟秫、粳糯，此三谷之 秫也。
味咸、酸，温，无毒。主下气，除烦渴，调胃，止泄。
此今久入仓陈赤者，汤中多用之。人以作酢酒，胜于新粳米。
味苦、甘、辛，大热，有毒。主行药势，杀百邪恶毒瓦斯。
大寒凝海，惟酒不冰，明其热性独冠群物。药家多须，以行其势。人饮之，使体弊神昏，
是
行触雾，一人健、一人病、一人死。健者饮酒，病者食粥，死者空腹，此酒势辟恶，胜于食。
〔谨案〕酒，有葡萄、秫、
黍、粳、粟、曲、蜜等，作酒醴以曲
为。而葡萄、蜜等，独不用曲。饮葡萄酒，能消痰破 。诸酒醇 不同，惟米酒入药用。
味辛，平，无毒。主 疟寒热，邪气，泄痢，阴不起，止消渴，病酒头痛。生汉中，即
小豆华也。七月采，阴干。
花用异实，故其类不得同品，方家都不用之，今自可依其所主以为疗也。但未解何故有
腐婢之名。《本经》不云是小
豆花，后医显之耳。未知审是否？今海边有小树，状似栀子，茎条多曲
为腐婢，用疗疟有效，亦酒渍
皮疗心腹痛。恐此多当是真。若尔，此
〔谨案〕腐婢，山南相承，
以为葛花。《本经》云小豆花，
陶复称
海边小树，未知熟是？然葛花消酒，大胜豆花，葛根亦能消酒，小豆全无此效。校量葛、豆
二花，葛为真也。
味甘，性微寒。能止住寒热症状，通利大肠，治疗漆疮（接触漆树引起的皮肤过敏）。人们用它来酿酒和煮糖，这种米肥软且容易消化；但在正规方药中不常用，只是咀嚼后涂抹于漆疮处，以及用来酿造各种药酒。
〔谨案〕这种米的功能就是稻秫（糯稻米）。现在大都把粟糯称为秫稻，把秫当作糯了。北方土地也多产，用粟秫酿酒，但汁液比黍米少。粟秫应当有不同的功效，只是本草书中没有记载。凡是黍、稷、粟、秫、粳、糯，这三种谷物中的秫类。
味咸、酸，性温，无毒。主要作用是降气，消除烦渴，调和胃气，止泻。
这是现在长期存放在仓廪中陈旧的赤色米，在汤剂中多用它。人们用它来制作醋酒，比新粳米效果好。
味苦、甘、辛，性大热，有毒。主要作用是推动药势，杀灭各种邪恶毒气。
在大寒凝结海水的季节，只有酒不会结冰，说明其热性独冠群物。医药家多需要它，以推行药势。人饮用它，会使身体疲惫精神昏沉，这是行触雾露之气所致，有人健康、有人生病、有人死亡。健康的人饮酒，生病的人喝粥，空腹的人死亡，这说明酒的势头辟除邪气，胜过食物。
〔谨案〕酒，有葡萄酒、秫酒、黍酒、粳酒、粟酒、曲酒、蜜酒等，制作酒醴是以曲为发酵剂。而葡萄酒、蜜酒等，单独不用曲。饮用葡萄酒，能消痰破瘀。各种酒醇厚程度不同，只有米酒入药使用。
味辛，性平，无毒。主要治疗疟疾寒热，邪气，泄痢，阴器不起（阳痿），止消渴，病酒头痛。生于汉中，即小豆花。七月采集，阴干。
花用异实，所以它的类别不能同品，方家都不用它，现在自然可以依据它所主治的病症来治疗。但不明白为什么会有腐婢这个名字。《本经》没说它是小豆花，是后世医生显明的罢了。不知道是否确实？现在海边有小树，形状像栀子，茎条多弯曲成为腐婢，用来治疗疟疾有效，也用酒浸泡皮治疗心腹痛。恐怕这多半是真的。如果这样，这……
〔谨案〕腐婢，山南地区相传，认为是葛花。《本经》说是小豆花，陶弘景又称海边小树，不知道哪个正确？然而葛花解酒，远胜豆花，葛根也能解酒，小豆完全没有这个效果。比较葛花和豆花，葛花才是真的。
Sweet in taste, slightly cold in nature. It stops chills and fever, promotes the free flow of the Large Intestine, and treats lacquer dermatitis (skin allergy caused by contact with lacquer). People use it to brew wine and boil sugar; this grain is plump, soft, and easy to digest. However, it is not commonly used in standard prescriptions. Instead, it is chewed and applied topically to lacquer dermatitis, or used to ferment various medicinal wines.
[Note] This grain's function is that of Dao Shu (glutinous rice from Oryza sativa var. glutinosa). Nowadays, most people refer to Su Nuo as Shu Dao, treating Shu as Nuo. It is also abundant in the northern regions. Wine brewed from Su Shu has less juice than that from Shu Mi. Su Shu should have distinct therapeutic effects, but these are not recorded in the Materia Medica. Among Shu, Ji, Su, Shu, Jing, and Nuo, these three types of grains include Shu.
Salty and sour in taste, warm in nature, non-toxic. It primarily descends Qi, relieves irritability and thirst, harmonizes the Stomach, and stops diarrhea.
This refers to the aged, reddish grain stored in granaries for a long time, which is often used in decoctions. People use it to make vinegar-wine, which is superior to newly harvested Jing Mi.
Bitter, sweet, and acrid in taste, extremely hot in nature, toxic. It primarily facilitates the action of other herbs and eliminates various pathogenic evil toxins.
In seasons of extreme cold where seas freeze, only wine remains liquid, demonstrating its unique heat property among all substances. Medical practitioners often require it to enhance the potency of formulas. Drinking it can cause physical exhaustion and mental confusion due to exposure to misty vapors. Some remain healthy, some fall ill, and some die. The healthy drink wine, the sick eat congee, and those who die did so on an empty stomach. This illustrates that the potent nature of wine expels evil more effectively than food.
[Note] Wines include grape wine, Shu wine, Shu wine, Jing wine, Su wine, Qu wine, and honey wine. Liquor is made using Qu (fermentation starter). Grape and honey wines do not use Qu. Drinking grape wine can resolve phlegm and break blood stasis. The mellow qualities of various wines differ; only rice wine is suitable for medicinal use.
Acrid in taste, neutral in nature, non-toxic. It primarily treats malaria with chills and fever, expels pathogenic factors, stops dysentery, treats impotence, relieves thirst associated with Xiao Ke (wasting-thirst syndrome), and cures hangover headaches. It grows in Hanzhong and is the flower of the Vigna angularis (Adzuki bean). It is harvested in the seventh lunar month and dried in the shade.
Since the flower and the seed are different parts, they cannot be classified together. Practitioners rarely use it, but now one may rely on its indicated indications for treatment. However, the reason for the name "Fu Bi" remains unclear. The *Shennong Ben Cao Jing* does not state it is the Adzuki bean flower; this was clarified by later physicians. It is uncertain if this is correct. There is a small tree by the sea, resembling Gardenia jasminoides, with many curved stems, called Fu Bi. It is effective in treating malaria, and its bark soaked in wine treats heart and abdominal pain. This is likely the true substance. If so...
[Note] In the Shan Nan region, Fu Bi is traditionally identified as Puerariae Flos (Kudzu flower). The *Shennong Ben Cao Jing* states it is the Adzuki bean flower, while Tao Hongjing mentions the small tree by the sea. It is unknown which is correct. However, Puerariae Flos resolves alcohol intoxication far better than Adzuki bean flower, and Puerariae Radix can also resolve alcohol intoxication, whereas Adzuki bean has no such effect. Comparing Puerariae Flos and Adzuki bean flower, Puerariae Flos is the authentic one.