味苦，寒，无毒。主治伤寒头痛寒热，瘴气恶毒，烦躁满闷，虚劳喘吸，两脚疼冷。又
杀六畜胎子诸毒。
豉，食中之常用。春夏天气不和，蒸炒以酒渍服之，至佳。暑热烦闷，冷水渍饮二三升
。依康伯法，先以酢酒溲蒸曝燥，麻油和，又蒸曝，凡三过，乃末椒、干姜屑合和，以进食，
胜今作油豉也。患脚人恒将其酒浸以滓敷脚，皆瘥。好者出襄阳、钱塘，香美而脓，取中心
弥善也。（《新修》二九四页，《大观》卷二十五，《政和》四九三页）
味咸，温、微寒，无毒。主治消渴，除热，益气调中。又云∶令人多热，为五谷长。（食
蜜为之使。）
即今稞麦，一名 麦，似 麦，惟皮薄尔。（《新修》二九五页，《大观》卷二十五，《
政和》四九二页）
味甘，微寒，无毒。主轻身，除热。久服令人多力健行；以作 ，温，消食和中。
此是今马所食者，性乃言热，而云微寒，恐是作屑与合谷异也。服食家，并食大、 二
麦
味甘，微寒，无毒。主除热，止燥渴咽干，利小便，养肝气，止漏血，唾血。以作曲，
温，消谷，止痢；以作面，温，不能消热止烦。
小麦合汤皆完用之，热家治也。作面则温，明 麦亦当如此。今服食家啖面，不及大、
麦，犹胜于米尔。（《新修》二九六页，《
【味苦，性寒，无毒。主治伤寒引起的头痛、恶寒发热，瘴气导致的恶毒病症，烦躁胸闷，虚劳引起的喘息短促，以及双脚疼痛发冷。又能杀灭六畜胎子及各类毒素。】
豆豉，是饮食中常用的食材。春夏季节气候不调时，将豆豉蒸炒后用酒浸泡服用，效果极佳。若遇暑热烦闷，可用冷水浸泡后饮用二三升。依照康伯的方法，先用醋酒调和蒸晒干燥，再用麻油拌和，再次蒸晒，如此反复三次，最后加入花椒末和干姜屑混合，随餐食用，胜过现在制作的油豉。患脚气病的人常将其酒浸后的药渣敷在脚上，都能痊愈。优质的豆豉产自襄阳、钱塘，香气浓郁且味道鲜美，取其中间部分更为好。（《新修本草》二九四页，《大观本草》卷二十五，《政和本草》四九三页）
【味咸，性温或微寒，无毒。主治消渴症，清除内热，益气调和中焦。又有说法称：食用过多会让人体内生热，它是五谷之长。（蜂蜜作为它的使药。）】
这就是现在的稞麦，又名大麦，形状似小麦，只是皮较薄罢了。（《新修本草》二九五页，《大观本草》卷二十五，《政和本草》四九二页）
【味甘，性微寒，无毒。主治轻身延年，清除内热。长期服用能使人精力充沛、行走健步；若制成曲（发酵剂），则性温，能消食和中。】
这是如今马匹所食用的饲料，其性质本应属热，但书中记载为微寒，恐怕是因为制成碎屑后与合谷（一种谷物或药材，此处存疑，原文可能指代某种特定状态下的谷物）不同所致。服食养生家，通常同时食用大、小两种麦子。
【味甘，性微寒，无毒。主治清除内热，止住因燥热引起的咽干，通利小便，滋养肝气，止住漏血、唾血。用它来制作曲，性温，能消化谷物，止住痢疾；用它来制作面粉，性温，不能清除内热、止住烦闷。】
小麦煮汤时都应完整使用，适合有热症的人治疗。制成面粉后性温，由此可知大麦也应如此。如今服食养生家吃面食，不如吃大、小麦好，但仍胜于米粉。（《新修本草》二九六页，……）
[Bitter in taste, cold in nature, non-toxic. It treats headache and chills with fever caused by Shanghan (Cold Damage), toxic diseases caused by miasma, irritability and chest fullness, asthma and shortness of breath due to deficiency labor, and pain and coldness in both feet. It can also kill various toxins related to the fetuses of six domestic animals.]
Douchi (Fermented Soybean Paste) is commonly used in food. When the weather is irregular during spring and summer, steaming and frying it and then soaking it in wine for consumption yields excellent results. For heatstroke-induced irritability and chest stuffiness, soaking it in cold water and drinking two or three sheng [approx. 0.6-1 liter] is effective. According to Kang Bo's method, first mix it with vinegar and wine, steam, and dry it; mix it with sesame oil, steam, and dry it again; repeat this process three times. Then, powder it and mix it with ground Sichuan pepper and dried ginger slices, consuming it with meals. This is superior to the modern oil douchi. Patients with jiaoxue (foot disease/gout) often apply the residue from wine-soaked douchi to their feet, which leads to recovery. High-quality douchi comes from Xiangyang and Qiantang, possessing a fragrant and beautiful aroma; taking the center part is even better. (Xinxiu Bencao p. 294, Daguan Bencao Vol. 25, Zhenghe Bencao p. 493)
[Salty in taste, warm or slightly cold in nature, non-toxic. It treats xiaoke (Wasting-Thirst/Diabetes), eliminates heat, tonifies qi, and harmonizes the middle jiao. Another view states: it causes excessive internal heat and is the leader among the five grains. (Honey acts as its guiding herb.)]
This refers to ke mai (Hordeum vulgare / Naked Barley), also known as da mai (Large Wheat/Barley). It resembles xiao mai (Small Wheat/Wheat), but its husk is thinner. (Xinxiu Bencao p. 295, Daguan Bencao Vol. 25, Zhenghe Bencao p. 492)
[Sweet in taste, slightly cold in nature, non-toxic. It treats lightening of the body and elimination of heat. Long-term consumption increases strength and promotes vigorous walking; when processed into qu (fermentation starter), it becomes warm in nature and aids digestion while harmonizing the middle jiao.]
This is what horses eat today. Its nature should theoretically be hot, yet it is described as slightly cold, likely because the powdered form differs from hegu (a type of grain/herb, contextually ambiguous). Practitioners of fu-shi (dietary therapy) consume both da mai and xiao mai.
[Sweet in taste, slightly cold in nature, non-toxic. It eliminates heat, stops dry throat and thirst caused by dryness, promotes urination, nourishes liver qi, and stops leakage bleeding and hemoptysis. When made into qu, it is warm in nature, aids grain digestion, and stops dysentery; when made into flour, it is warm in nature and cannot eliminate heat or stop irritability.]
When making wheat soup, the whole grains should be used; it is suitable for treating patients with heat syndromes. Made into flour, it becomes warm, indicating that da mai should behave similarly. Currently, those engaged in dietary therapy find that eating wheat flour is inferior to eating da mai and xiao mai, but still superior to rice flour. (Xinxiu Bencao p. 296, ...)