味咸、酸，冷利。主除热，止烦满，杀百药，热汤及火毒。
陶隐居云∶酱多以豆作，纯麦者少。今此当是豆者，亦以久久者弥好又有肉酱、鱼酱、
皆呼
为醢，不入药用。唐本注云∶又有榆仁酱，亦辛美，利大小便。芜荑酱大美，杀三虫，虽有
少臭，
谨按日华子云∶酱，无毒。杀一切鱼、肉、菜蔬、蕈毒。并治蛇、虫
食疗∶主火毒，杀百药。发小儿无辜，小麦酱，不如豆。又，榆仁酱，亦辛美，杀诸虫，
利
大小便，心腹恶气。不宜多食。又，芜荑酱，功力强于榆仁酱。多食落发。獐、雉、兔及鳢
鱼
故也。圣惠方∶治飞
蛾入耳，酱汁灌入耳即出。又，击铜器于耳旁。千金方∶治指掣痛。以酱清和蜜，任多少
，温敷之愈。肘后方∶汤火烧灼未成疮，豆酱汁敷之。杨氏产乳∶妊娠，不得豆酱合雀肉
食之，令儿面黑。
衍义曰∶酱，圣人以谓不得即不食，意欲五味和、五脏悦而受之。此亦安乐之一端。
味咸、酸，温，无毒。主下气，除烦渴，调胃，止泄。
陶隐居云∶此今久入仓陈赤者，汤中多用之。人以作醋，胜于新粳米也。臣禹锡等谨按
陈
士良云∶陈仓米，平胃口，止泄泻，暖脾，去惫气，宜作汤食。日华子云∶陈仓米，补五脏，
陈藏器云∶和马肉食之，发痼疾。凡热食即热，冷食即冷，假以火气也，体自温平。吴
人以
粟为良，汉地以粳为善，亦犹吴 郑缟，盖贵远贱近之义焉。确论其功，粟居前也。食疗∶
益气，坚筋骨，通血脉，起阳道。又，毒肿恶疮，久陈者，蒸作饭，
心痛，研取汁服之。北人炊
之，于瓮中水浸令酸，食之暖五脏六腑之
气。食医心镜∶除烦热，下气，调胃，止泄痢，作饭食之。
衍义曰 陈廪米，今《经》与诸家注说，皆不言是粳米，为复是粟米、然粳、粟二米，
陈者性皆冷，频食之令人自
利，与《经》所说稍戾。煎煮亦无膏腻。入药者，今人多用新粟米。至如
舂杵头细糠，又
复不言新、陈、粳、粟，然皆不及新稻、粟，二糠陈，则是气味已腐败。
【酱】
味道咸、酸，性寒滑利。主要功效是清除热邪，缓解胸中烦闷胀满，能解百种药物之毒，以及热汤和火毒造成的伤害。
陶弘景说：酱大多用豆子制作，纯麦制作的很少。这里提到的应该是豆酱，而且存放时间越久越好。另外还有肉酱、鱼酱，都称为“醢”，不用于药用。《唐本草》注解说：还有榆仁酱，也辛辣美味，能通利大小便。芜荑酱味道极佳，能杀灭三虫（寄生虫），虽然有一点臭味，但……
日华子说：酱，无毒。能解一切鱼、肉、菜蔬、菌菇的毒素。并能治疗蛇咬、虫伤。
《食疗本草》说：主治火毒，解百药毒。会引发小儿疳积（无辜病），小麦酱的效果不如豆酱。另外，榆仁酱也辛辣美味，能杀灭各种虫子，通利大小便，消除心腹部的恶气。不宜多吃。还有，芜荑酱的功效强于榆仁酱。多吃会导致脱发。这是因为獐、野鸡、兔子及黑鱼等食物的缘故。
《圣惠方》记载：治疗飞蛾进入耳朵，将酱汁灌入耳中，飞蛾就会出来。另外，在耳旁敲击铜器。
《千金方》记载：治疗手指抽搐疼痛。用酱清混合蜂蜜，适量调和，温热后敷患处即可痊愈。
《肘后方》记载：烫伤火烧灼尚未形成疮口时，用豆酱汁外敷。
《杨氏产乳》记载：妊娠期间，不可吃豆酱合雀肉，否则会使胎儿面部发黑。
【陈廪米】
味道咸、酸，性温，无毒。主要功效是降气，消除烦渴，调和胃气，止泻。
陶弘景说：这是现在长期存放在仓库中的陈旧红色的米，煮汤时多用它。人们用它来酿醋，比新粳米效果更好。臣禹锡等人谨按：
士良说：陈仓米，平和胃口，止住泄泻，温暖脾脏，去除疲乏之气，适宜用来煮汤食用。
日华子说：陈仓米，补益五脏，……
陈藏器说：与马肉一起食用，会诱发旧疾。凡是热食则表现为热性，冷食则表现为冷性，这是借用了火气的缘故，其本性其实是温和平正的。吴地人认为粟米好，汉地人认为粳米好，这也如同吴地的郑缟一样，大概是重视远方轻视近处的道理。确切论述其功效，粟米排在前面。
《食疗本草》说：益气，强健筋骨，通畅血脉，起阳道。另外，对于毒肿恶疮，使用长期陈放的米，蒸成饭，……心痛时，研磨取汁服用。北方人炊煮它，在瓮中用水浸泡使其变酸，食用它能温暖五脏六腑之气。
《食医心镜》说：清除烦热，降气，调和胃气，止住泄痢，做成饭食用。
《衍义》说：陈廪米，现在的《经》文和各家的注解，都没有说明是粳米还是粟米。然而粳米和粟米，陈放后的性质都是寒凉的，频繁食用会让人自行腹泻，这与《经》所说的（性温）稍有违背。煎煮后也没有膏脂般的黏腻感。入药的人，现在多使用新的粟米。至于舂米的杵头细糠，又不说明是新是陈、是粳是粟，然而都不如新的稻米和粟米。如果是陈旧的糠，那么气味已经腐败了。
[Jiang (Fermented Bean Paste)]
Flavor: Salty, sour. Nature: Cold and purgative. Actions: Primarily clears heat, relieves chest fullness and irritability, detoxifies a hundred medicines, and neutralizes burns from hot liquids and fire toxins.
Tao Hongjing stated: Jiang is mostly made from beans, with pure wheat varieties being rare. The one described here should be bean paste, and the older it is, the better. There are also meat pastes and fish pastes, all referred to as "hai" (fermented meat/fish sauce), which are not used in medicine. The commentary of the *Tang Bencao* notes: There is also elm kernel paste, which is also pungent and delicious, promoting urination and defecation. Wormwood paste has excellent flavor and kills three types of parasites; although it has a slight odor...
Ri Huaizi stated: Jiang is non-toxic. It detoxifies all fish, meat, vegetables, and mushrooms. It can also treat snakebites and insect stings.
*Shiliao* (Dietary Therapy) states: It treats fire toxins and detoxifies a hundred medicines. It may induce infant malnutrition (Wugu disease). Wheat paste is inferior to bean paste. Furthermore, elm kernel paste is also pungent and delicious, kills various insects, promotes urination and defecation, and eliminates malignant qi in the heart and abdomen. It should not be consumed in excess. Additionally, wormwood paste is more potent than elm kernel paste. Excessive consumption causes hair loss. This is due to the nature of animals such as muntjac, pheasant, rabbit, and snakehead fish.
*Shenghui Fang* records: To treat moths entering the ear, pour Jiang juice into the ear, and the moth will exit. Alternatively, strike a copper vessel near the ear.
*Qianjin Fang* records: To treat twitching pain in the fingers. Mix Jiang clear liquid with honey, apply appropriately, warm, and compress until healed.
*Zhouhou Fang* records: For scalds or burns that have not yet formed sores, apply bean Jiang juice externally.
*Yangshi Chanru* records: During pregnancy, one must not consume bean Jiang together with sparrow meat, as this will cause the child's face to turn black.
[Chen Lin Mi (Aged Storehouse Rice)]
Flavor: Salty, sour. Nature: Warm. Non-toxic. Actions: Directs Qi downward, relieves irritability and thirst, harmonizes the Stomach, and stops diarrhea.
Tao Hongjing stated: This refers to old, red rice stored in granaries for a long time, often used in soups. People use it to make vinegar, which is superior to using new Jing rice. Minister Yuxi et al. noted:
Shiliang stated: Chen Cang Mi (aged storehouse rice) harmonizes the appetite, stops diarrhea, warms the Spleen, removes fatigue, and is suitable for making soup.
Ri Huaizi stated: Chen Cang Mi tonifies the Five Zang organs...
Chen Zangqi stated: Consuming it with horse meat induces chronic diseases. Hot food exhibits heat properties, cold food exhibits cold properties, borrowing the influence of fire; its intrinsic nature is warm and neutral. People in Wu regard millet as superior, while people in Han regard Jing rice as good, similar to how Zheng silk from Wu is valued, reflecting a preference for distant over local goods. In terms of efficacy, millet ranks first.
*Shiliao* states: Tonifies Qi, strengthens sinews and bones, unblocks blood vessels, and restores Yang function. For toxic swellings and foul sores, use long-aged rice, steam it into rice, and... for heart pain, grind and take the juice orally. Northerners cook it by soaking it in water in a jar until sour; eating it warms the Qi of the Five Zang and Six Fu organs.
*Shiyi Xinjing* states: Clears irritability and heat, directs Qi downward, harmonizes the Stomach, stops dysentery and diarrhea, and is eaten as cooked rice.
*Yanyi* states: Regarding Chen Lin Mi, neither the Classic nor various commentaries specify whether it is Jing rice or millet. However, both aged Jing rice and aged millet have cold properties; frequent consumption causes spontaneous diarrhea, which contradicts the Classic's description (of warmth). When decocted, they lack a greasy consistency. Those using it for medicine now mostly use fresh millet. As for the fine bran from the pestle head of the mortar, it does not specify if it is new or old, Jing or millet, but it is inferior to fresh rice and millet. If the bran is old, its aroma and flavor have already deteriorated.