（尺沼切《拾遗》）
【校正】原附粟下，今分出。
【释名】糗（去九切）。
时珍曰∶ 以炒成，其臭香。故糗从臭， 从炒省也。刘熙《释名》云∶糗，龋也。
饭而磨之，使龋碎也。
【集解】恭曰∶ ，蒸米、麦，熬过，磨作之。
藏器曰∶河东人以麦为之，北人以粟为之，东人以粳米为之，炒干饭磨成也。粗者为干
糗粮。
米麦
【气味】甘、苦，微寒，无毒。
藏器曰∶酸，寒。
【主治】寒中，除热渴，消石气（苏恭）。和水服，解烦热，止泄，实大肠（藏器）。炒
米
（《纲目》）
【释名】粢。
时珍曰∶糕以黍、糯合粳米粉蒸成，状如凝膏也。单糯粉作者，曰粢。米粉合豆末、
糖、蜜蒸成者曰饵。《释名》云∶粢，慈软也。饵，而也，相粘而也。扬雄《方言》云∶
饵谓之糕，或谓之粢，或谓之KT （音令），或谓之 （音 ）。然亦微有分别，不可不知
之也。
【气味】甘，温，无毒。
时珍曰∶粳米糕易消导。粢糕最难克化，损脾成积，小儿尤宜禁之。
【主治】粳糕∶养脾胃，浓肠，益气和中。粢糕∶益气暖中，缩小便，坚大便，效（时
珍）。
【发明】时珍曰∶晚粳米糕，可代蒸饼，丸脾胃药，取其易化也。糯米粢，可代糯糊，
丸丹药，取其相粘也。九日登高米糕，亦可入药。按∶《圣惠方》治山瘴疟有糕角饮∶九月
九日取米糕角（阴干）半两，寒食饭二百粒，豉一百粒，独蒜一枚，恒山一两，以水二盏，
浸
【附方】新一。
老人泄泻∶干糕一两，姜汤泡化，代饭。（《简便方》）
（读音为“尺沼切”，出自《本草拾遗》）
【校正】原附在粟米条下，现将其分出独立成条。
【释名】糗（读音为“去九切”）。
李时珍说：将米麦炒熟后，气味芳香。所以“糗”字由“臭”（指气味）和“炒”字的省写组成。刘熙在《释名》中说：“糗，就是龋（咬碎、磨碎的意思）。”即将饭煮熟后磨碎，使其变得细碎。
【集解】苏恭说：将米、麦蒸熟，再经过熬煮，然后磨制成粉。
陈藏器说：河东地区的人用麦子制作，北方人用粟米制作，东方人用粳米制作，都是将干饭炒干后磨成的。其中粗糙的称为干糗粮。
米、麦
【气味】味甘、苦，性微寒，无毒。
陈藏器说：味酸，性寒。
【主治】治疗中焦虚寒，清除热渴，消除石药毒性（苏恭）。用水调服，可解除烦热，止住腹泻，使大肠充实（陈藏器）。炒米制成的糕（《本草纲目》）
【释名】粢。
李时珍说：糕是用黍米、糯米混合粳米粉蒸制而成，形状像凝固的膏脂。只用糯米粉制作的，称为粢。米粉混合豆末、糖、蜜蒸制而成的称为饵。《释名》说：“粢，意思是慈软。”“饵，意思是而（连接词，此处指粘着），因为互相粘连而得名。”扬雄《方言》说：“饵叫做糕，有的叫粢，有的叫KT（音同‘令’），有的叫 （音某）。然而它们之间也有细微的区别，不可不知道。”
【气味】味甘，性温，无毒。
李时珍说：粳米糕容易消化导滞。粢糕最难消化，会损伤脾胃并形成积滞，小儿尤其应当禁止食用。
【主治】粳米糕：滋养脾胃，使肠道浓密（指固涩大便），益气调和脾胃。粢糕：益气暖中，缩小便，使大便坚硬（李时珍）。
【发明】李时珍说：晚熟的粳米糕，可以代替蒸饼，用来包裹脾胃类药物，是取其容易消化的特性。糯米粢，可以代替糯米糊，用来包裹丹药，是取其粘性强的特性。重阳节登高食用的米糕，也可以入药。按：《圣惠方》治疗山岚瘴气疟疾有糕角饮方：取九月九日的米糕角（阴干）半两，寒食节冷饭二百粒，豆豉一百粒，独头蒜一枚，常山一两，用水二盏浸泡
【附方】新增一方。
老人泄泻：干糕一两，用姜汤泡化，代替米饭服用。（《简便方》）
(Phonetic notation: "Chi Zhao Qie", cited from *Bencao Shiyi* [Supplement to Materia Medica])
[Correction] Originally appended under the entry for Setaria italica (Millet), now separated into an independent entry.
[Etymology] Qiu (Phonetic notation: "Qu Jiu Qie").
Li Shizhen stated: It is made by stir-frying until fragrant. Thus, the character "Qiu" consists of "Chou" (referring to odor/smell) and the abbreviated form of "Chao" (stir-fry). Liu Xi in *Shiming* [Explaining Names] stated: "Qiu means 'Qu' (to crush/grind)." It refers to cooking rice and then grinding it to make it fine and fragmented.
[Collected Explanations] Su Gong stated: It is made by steaming rice or wheat, roasting them, and then grinding them into powder.
Chen Cangqi stated: People in Hedong use wheat; people in the North use millet; people in the East use polished rice (Jingmi). All are made by drying cooked rice and grinding it. The coarser version is called dry rations (Ganqiu).
Rice, Wheat
[Aroma and Flavor] Sweet, bitter, slightly cold, non-toxic.
Chen Cangqi stated: Sour, cold.
[Indications] Treats middle-jiao deficiency-cold, clears heat and relieves thirst, eliminates the toxicity of mineral drugs (Su Gong). Taken with water, it resolves vexation and heat, stops diarrhea, and consolidates the large intestine (Chen Cangqi). Stir-fried rice cake (*Bencao Gangmu*)
[Etymology] Zi.
Li Shizhen stated: Gao (cake) is steamed from a mixture of broomcorn millet, glutinous rice, and polished rice flour, resembling a solidified paste. When made solely from glutinous rice flour, it is called "Zi". When rice flour is mixed with bean powder, sugar, and honey and steamed, it is called "Er". *Shiming* states: "Zi means soft and tender." "Er implies adhesion, as they stick together." Yang Xiong's *Fangyan* [Regional Dialects] states: "Er is called Gao; some call it Zi; some call it KT (pronounced 'Ling'); some call it (pronounced [sound]). However, there are slight distinctions among them that must be known."
[Aroma and Flavor] Sweet, warm, non-toxic.
Li Shizhen stated: Polished rice cakes are easy to digest and promote food transit. Zi cakes are the hardest to digest, damaging the Spleen and causing accumulation; they should be strictly prohibited for children.
[Indications] Polished rice cake: Nourishes the Spleen and Stomach, thickens the intestines (astringes stool), tonifies Qi, and harmonizes the middle jiao. Zi cake: Tonifies Qi, warms the middle, reduces urination, and firms the stool (Li Shizhen).
[Elucidation] Li Shizhen stated: Late-harvest polished rice cakes can substitute for steamed buns when pillifying Spleen and Stomach herbs, taking advantage of their ease of digestion. Glutinous rice Zi can substitute for glutinous rice paste when pillifying alchemical pills, taking advantage of their adhesiveness. Rice cakes eaten during the Double Ninth Festival mountain-climbing tradition can also be used in medicine. Note: *Shenghui Fang* [Holy Healing Formulas] treats mountain miasma malaria with "Cake Corner Drink": Take half tael of rice cake corners from the ninth day of the ninth lunar month (air-dried), two hundred grains of cold rice from Cold Food Festival, one hundred grains of fermented soybeans (Chidou), one single-clove garlic, and one tael of Rhizoma Dichroae (Changshan); soak in two cups of water.
[Attached Prescriptions] One new prescription.
Elderly person with diarrhea: One tael of dry cake, soaked and dissolved in ginger decoction, taken as a meal replacement. (*Jianbian Fang* [Simple and Effective Formulas])