甘咸微寒，除热止渴，化气调中。大麦粉煮粥，清暑良。焦麦芽∶苦平，消谷进食，
气宽胸。大麦面∶下气化热，平胃宽胸，无壅气滞热之患，暑月宜供食品。
性味甘温，入脾肺而补虚益气，坚胃强阴。性甚粘滞，小儿少食，病患尤忌。糯稻根
除后重，胃虚气滞人暴痢宜之。
北粳凉，南粳温；赤粳热，白粳凉；新粳热，陈粳平；早粳温，晚粳凉。味皆微甘，
天地中和之气，得日月平正之精，入胃而补脾益肺，长气养血，添精助神，为养生日用之
万世不易之粮也，贵贱共珍之。稠米饮∶益胃养神，无火干渴最宜之。清米泔∶清热止
利便除烦。谷壳∶醋拌蒸，敷寒痹。稻柴∶煮汁，消化牛乳。
米 性味甘温，温中
性味甘平，和中利胃，益气宜脾。黍之不粘者为稷。茎治水肿，煎汤浴之。
性味甘温，补中益气。久食，令人烦热。稷之粘腻者为黍。根，治心气疼。
高粱 味甘微温，黄粱性平，白粱、青粱微凉，俱能益气和中。可以酿酒。粟之大者为
高粱
大麦：味甘、咸，性微寒。能清除热邪、止渴，化气调中。用大麦粉煮粥，是清解暑热的佳品。焦麦芽：味苦，性平。能消食导滞、增进食欲，使气机宽畅、胸膈舒展。大麦面：能下行气机、化解热邪，平和胃气、宽畅胸膈，没有壅滞气机或郁而化热的弊端，夏季适宜作为食品食用。
即北麦。味甘，性微寒。能清利中焦、补益元气。长期食用，能使人体力健壮。
秫米：性味甘寒。能化解积滞、快胃降逆，降气宽胸。胃虚无热者忌服。
糯米：性味甘温。入脾、肺二经，能补虚益气，坚固胃气、滋养阴液。性质非常粘滞，小儿应少食，病患尤其忌讳。糯稻根：能缓解里急后重感，对于胃虚气滞之人突发痢疾适宜服用。
北地产的粳米性凉，南方产的粳米性温；赤色粳米性热，白色粳米性凉；新收获的粳米性热，陈年粳米性平；早季粳米性温，晚季粳米性凉。味道都微甘，具有天地中和之气，得日月平正之精华，入胃后能补脾益肺，生长气机、养血，添精助神，是养生日常万年不变的粮食，无论贵贱都珍视它。稠米饮：能益胃养神，最适合无火干渴者饮用。清米泔水（淘米水）：能清热、止泻、除烦。谷壳：用醋拌和后蒸熟，外敷治疗寒痹。稻柴（稻草）：煮汁，可帮助消化牛乳。
大米：性味甘温，能温中。
黍米：性味甘平，能调和脾胃、利胃、益气健脾。黍中不粘的为稷。稷的茎：治疗水肿，煎汤洗澡。
稷米：性味甘温，能补中益气。长期食用，使人产生烦热。稷中粘腻的为黍。黍的根：治疗心气疼痛。
高粱：味甘，性微温。黄粱性平，白粱、青粱微凉，都能益气和中。可以用来酿酒。粟中颗粒较大的为高粱。
Barley (Damai): Sweet and salty, slightly cold in nature. Clears heat, relieves thirst, transforms Qi, and harmonizes the middle jiao. Porridge made from barley flour is an excellent remedy for clearing summerheat. Scorched Malt (Jiao Maiya): Bitter, neutral in nature. Promotes digestion of food, increases appetite, widens the chest, and regulates Qi. Barley Flour (Damai Mian): Directs Qi downward, resolves heat, harmonizes the Stomach, and widens the chest. It does not cause the adverse effects of Qi stagnation or heat accumulation; it is suitable as a food item during the summer months.
Also known as Northern Wheat (Beimai). Sweet, slightly cold in nature. Clears the middle jiao and benefits Qi. Long-term consumption strengthens physical power.
Shumi (Glutinous Millet): Sweet, cold in nature. Resolves accumulation, promotes gastric function, directs Qi downward, and widens the chest. Contraindicated for those with Stomach deficiency without heat.
Also known as Sparrow Grass (Quemai). Sweet, neutral in nature. Satiates hunger and lubricates the intestines. Its seedlings: Expel dead fetus and placenta.
Nuomi (Glutinous Rice): Sweet, warm in nature. Enters the Spleen and Lung meridians to tonify deficiency and benefit Qi, strengthens the Stomach, and nourishes Yin. Its nature is very sticky and cloying; children should consume it sparingly, and patients are especially advised to avoid it. Nuodaogen (Root of Glutinous Rice Plant): Relieves tenesmus. Suitable for sudden dysentery in individuals with Stomach deficiency and Qi stagnation.
Jingmi (Common Rice): Jingmi from the North is cool; Jingmi from the South is warm. Red Jingmi is hot; White Jingmi is cool. New Jingmi is hot; Aged Jingmi is neutral. Early-season Jingmi is warm; Late-season Jingmi is cool. All have a slightly sweet taste. Possessing the harmonious Qi of Heaven and Earth, and obtaining the pure essence of the Sun and Moon, upon entering the Stomach, it tonifies the Spleen and benefits the Lungs, generates Qi, nourishes Blood, adds Essence, and assists Shen (Spirit). It is the imperishable staple food for daily health preservation, cherished by both rich and poor. Thick Rice Decoction (Chou Mi Yin): Benefits the Stomach and nourishes Shen; most suitable for dry thirst without fire. Clear Rice Wash Water (Qing Migao): Clears heat, stops diarrhea, and relieves irritability. Rice Husk (Guke): Mixed with vinegar, steamed, and applied externally to treat Cold Bi syndrome. Rice Straw (Daochai): Decocted into juice to help digest cow's milk.
Rice (Mi): Sweet, warm in nature. Warms the middle jiao.
Shumi (Millet): Sweet, neutral in nature. Harmonizes the Middle, benefits the Stomach, benefits Qi, and favors the Spleen. The non-glutinous variety of Shumi is called Ji (Broomcorn Millet). The stem of Ji: Treats edema; decocted for bathing.
Ji (Broomcorn Millet): Sweet, warm in nature. Tonifies the middle and benefits Qi. Long-term consumption causes irritability and heat. The glutinous variety of Ji is called Shu (Foxtail Millet). The root of Shu: Treats Heart Qi pain.
Gaoliang (Sorghum): Sweet, slightly warm in nature. Huangliang (Yellow Sorghum) is neutral; Bailiang (White Sorghum) and Qingliang (Green Sorghum) are slightly cool. All can benefit Qi and harmonize the middle. Can be used to brew wine. The larger grains of Su (Millet) are Gaoliang.
Also known as Xiaomi (Proso Millet). Salty and bland, slightly cool in nature. Tonifies deficiency, benefits damage, opens the stomach, and promotes urination. The finer grains of Liang (Millet) are Su.
Also known as Huangmi (Yellow Millet). Sweet, slightly cool in nature. Nourishes Yin and promotes bowel movements. The glutinous variety of Liangmi and Sumi is called Mo.