（《别录》中品）
【校正】《别录》中品有青粱米、黄粱米、白粱米，今并为一。
【释名】时珍曰∶粱者，良也，谷之良者也。或云种出自梁州，或云粱米性凉，故得粱
名，皆各执己见也。粱即粟也。考之《周礼》，九谷、六谷之名，有粱无粟可知矣。自汉以
后，始以大而毛长者为粱，细而毛短者为粟。今则通呼为粟，而粱之名反隐矣。今世俗称粟
中之大穗长芒，粗粒而有红毛、白毛、黄毛之品者，即粱也。黄、白、青、赤，亦随色命名
耳。郭义恭《广志》有解粱、贝粱、辽东赤粱之名，乃因地命名也。
【集解】弘景曰∶凡云粱米，皆是粟类，惟其牙头色异为分别耳。 胜之云∶粱是秫粟，
则不尔也。黄粱出青、冀州，东间不见有。白粱处处有之，襄阳竹根者为佳。青粱江东少有。
又汉中一种 粱，粒如粟而皮黑可食，酿酒甚消玉。
恭曰∶粱虽粟类，细论则别。黄粱出蜀、汉、商、浙间，穗大毛长，谷米俱粗于白粱。
而收子少，不耐水旱。食之香美，胜于诸粱，人号竹根黄。陶以竹根为白粱，非矣。白粱穗
大多毛且长，而谷粗扁长，不似粟圆也。米亦白而大，食之香美，亚于黄粱。青粱谷穗有毛
而粒青，米亦微青而细于黄、白粱，其粒似青稞而少粗，早熟而收薄。夏月食之，极为清凉
。但味短色恶，不如黄、白粱，故人少种之。作饧清白，胜于余米。
颂曰∶粱者，粟类也。粟虽粒细而功用则无别也。今汴、洛、河、陕间多种白粱，而青
、黄稀有，因其损地力而斩获少也。
宗 曰∶黄粱、白粱，西洛农家多种，为饭尤佳。余用不甚相宜。
（收录于《名医别录》中品）
【校正】《名医别录》中品记载有青粱米、黄粱米、白粱米，现在将它们合并为一类。
【释名】李时珍说：粱，就是良的意思，是谷物中的优良品种。有人说它种子出自梁州，也有人说粱米性凉，所以得名粱，这些都是各执己见罢了。粱就是粟。考证《周礼》，其中九谷、六谷的名称里，只有粱而没有粟，由此可知。从汉代以后，才开始把颗粒大且芒长的大称为粱，颗粒细且芒短的称为粟。现在则通称为粟，而粱的名字反而隐没了。当今世人俗称粟中那些穗大芒长、颗粒粗且有红毛、白毛、黄毛的品种，就是粱。黄、白、青、赤等颜色，也是随着颜色来命名的。郭义恭的《广志》中有解粱、贝粱、辽东赤粱的名称，这是因地域不同而命名的。
【集解】陶弘景说：凡是说粱米，都是粟的一类，只是它们的芽头颜色不同作为区分。胜之说：粱是秫粟，这种说法不对。黄粱产于青州、冀州，东部地区没见过。白粱到处都有，襄阳出产的竹根白粱最好。青粱在江东很少见。另外汉中有一种粱，颗粒像粟但皮黑可以吃，酿酒非常消玉（指酒质清澈或易于消化，此处依原文直译）。
孟昶（注：原文“恭”通常指孟昶，宋代本草学家，此处依古籍习惯保留人名或泛指）说：粱虽然属于粟类，但仔细分辨则有所不同。黄粱产于蜀地、汉中、商州、浙间等地，穗大毛长，谷粒和米粒都比白粱粗。而且结实少，不耐水旱灾害。吃起来香美，胜过其他各种粱，人们称之为竹根黄。陶弘景认为竹根的是白粱，这是错误的。白粱穗大多毛且长，谷粒粗扁长，不像粟那样圆。米粒也白而大，吃起来香美，仅次于黄粱。青粱谷穗有毛且颗粒青色，米粒也微青且比黄、白粱细小，其颗粒像青稞但稍粗，早熟但收成薄。夏天吃它，极为清凉。但味道短促、色泽不佳，不如黄、白粱，所以人少种植。制作饴糖清白，胜过其他米。
苏颂说：粱，是粟的一类。粟虽然颗粒细小，但功用没有区别。现在汴京、洛阳、黄河、陕西之间多种植白粱，而青、黄粱稀有，因为因其损耗地力且收获量少。
寇宗奭说：黄粱、白粱，西洛地区的农家多种植，做米饭尤其好。其余用途不太适宜。
(Recorded in the Middle Grade of *Bencao Jing Shu*)
[Correction] The Middle Grade of *Bencao Jing Shu* records Qingliang Rice, Huangliang Rice, and Bailiang Rice; these are now consolidated into one category.
[Names] Li Shizhen stated: "Liang" means excellent, referring to the superior varieties of grain. Some claim it originated from Liangzhou, while others suggest its name derives from its cool nature; these are merely subjective views. Liang is synonymous with Su (millet). Examining the *Rites of Zhou*, among the Nine Grains and Six Grains listed, there is mention of Liang but no Su, which indicates their historical distinction. Since the Han Dynasty, grains with larger kernels and longer awns were called Liang, while those with finer kernels and shorter awns were called Su. Currently, they are collectively referred to as Su, causing the specific term Liang to fade. In modern vernacular, the varieties of Su with large ears, long awns, coarse kernels, and red, white, or yellow hairs are considered Liang. The colors yellow, white, green, and red are named according to their respective hues. Gu Yigong’s *Guangzhi* mentions Jie Liang, Bei Liang, and Liaodong Red Liang, names derived from geographical origins.
[Collected Explanations] Tao Hongjing said: All grains referred to as Liang belong to the millet family, distinguished primarily by the color of their sprouts. Sheng claimed that Liang is Shusu (glutinous millet), which is incorrect. Huangliang (Yellow Millet) originates from Qingzhou and Jizhou, and is not seen in the eastern regions. Bailiang (White Millet) is found everywhere, with the best quality coming from bamboo roots in Xiangyang. Qingliang (Green Millet) is rare in Jiangdong. Additionally, a variety in Hanzhong has kernels like millet but with black husks that are edible; it is excellent for brewing wine.
Meng Chang said: Although Liang belongs to the millet category, a detailed examination reveals differences. Huangliang grows in Shu, Hanzhong, Shangzhou, and Zhejiang areas; it has large ears and long awns, with kernels and grains coarser than those of Bailiang. It yields fewer seeds and is less resistant to waterlogging or drought. Its taste is fragrant and delicious, surpassing other types of Liang, leading people to call it "Bamboo Root Yellow." Tao Hongjing incorrectly identified bamboo root specimens as Bailiang. Bailiang has many long awns on its ears, with coarse, flat, and elongated kernels that do not resemble the round shape of common millet. The rice is white and large, tasting fragrant and delicious, though slightly inferior to Huangliang. Qingliang has hairy ears and green kernels; the rice is slightly green and finer than Huangliang and Bailiang. Its grains resemble highland barley (Qingke) but are slightly coarser. It matures early but yields little. Consumed in summer, it provides extreme cooling effects. However, its flavor is fleeting and appearance poor compared to Huangliang and Bailiang, so few people cultivate it. When used to make maltose syrup, it produces a clear and white result, superior to other rices.
Su Song said: Liang is a type of millet. Although millet kernels are small, its medicinal functions are indistinguishable. Currently, Bailiang is widely cultivated in Bianjing, Luoyang, along the Yellow River, and in Shaanxi, whereas Qingliang and Huangliang are rare because they deplete soil fertility and yield less.
Kou Zongshi said: Huangliang and Bailiang are widely grown by farmers in Western Luoyang and are particularly good for making rice porridge or steamed rice. Their use in other applications is not very suitable.