\r青粱米\pd510.bmp\r
味甘，微寒，无毒。主胃痹，热中，消渴，止泄痢，利小便，益气补中，轻身长年
。
陶隐居云∶凡云粱米，皆是粟类，唯其牙头色异为分别尔。青粱出此，今江东少有。《汜
（音泛）胜之书》云∶粱是秫粟，今俗用则不尔。唐本注云∶青粱壳穗有毛，粒青，米亦微
青而细于黄、白粱也。谷粒似青稞而少粗。夏月食之，极为清凉，但以味短色恶，不如黄、
白粱，故人少种之。此谷早熟而收少也，作饧，清白胜余米。臣禹锡等谨按孟诜云∶青粱米
，以纯苦酒一斗渍之，三日出，百蒸百曝，好裹藏之。远行一餐，十日不饥。重餐，四百九
十
上青白衣，捣为丸，如李大。日服三丸，不饥。谨按《灵宝五符经》中，白鲜米九蒸九曝，
作
未见有别出处，其米微寒，常作饭食之，涩于黄、白米，体性相似。
精。醋拌百蒸百曝，可作糗
粮。
图经曰∶粱米，有青粱、黄粱、白粱，皆粟类也。旧不着所出州土。陶隐居云∶青粱出
北方
，黄粱出青、冀州，白梁处处皆有。苏恭云∶黄梁出蜀、汉，商、浙间亦种之，今唯京东、
西
耳，青、黄乃稀有。青粱壳穗有毛，粒青，米亦微青而细于黄白米
也。黄粱穗大毛长，壳米俱粗于白粱而收子少，不耐水旱，襄阳有竹根者是也。白粱穗亦大
，毛多而长，壳粗扁长，不似粟圆也。大抵人多种粟而少种粱，以其损地力而斩获少。而诸
粱食之，比他谷最益脾胃，性亦相似耳。粟米比粱乃细而圆，种类亦多，功用则无别矣。其
泔汁及米粉皆入药。近世作英粉，乃用粟米，浸累日令败，研澄取之。今人用去痱疮尤佳。
外台秘要∶主消渴，煮汁饮之瘥。食医心镜∶主胃脾热中，除渴，止痢，利小便，益气
力，
衍义曰∶青、黄、白粱米，此三种，食之不及黄粱。青、白二种，性皆微凉，独黄粱性
甘平，岂非得土之中和气多邪？今黄、白二种，西洛间农家多种，为饭尤佳，余用则不相宜。
然其
青粱米
味甘，性微寒，无毒。主治胃痹（胃气阻滞不通），中焦有热，消渴病，止泄泻痢疾，通利小便，益气补中，使身体轻健并延年益寿。
陶隐居说：凡是称为粱米的，都是粟类作物，只是它们的芽头颜色不同作为区分罢了。青粱出自这里，现在江东地区很少见。《汜胜之书》说：粱是秫粟，但现在世俗所用的并非如此。《唐本草》注解说：青粱的壳和穗上有毛，籽粒呈青色，米粒也微青且比黄粱、白粱更细小。谷粒形状像青稞但稍少粗糙感。夏季食用它，极为清凉，但因为味道短促且色泽不佳，不如黄粱、白粱，所以人们很少种植它。这种谷物成熟早但收成少，制作饴糖时，其清白程度胜过其他米。臣禹锡等人谨按孟诜所说：青粱米，用纯苦酒一斗浸泡它，三天后取出，经过一百次蒸煮和一百次暴晒，妥善包裹收藏。远行时吃一顿，十天不觉得饥饿。再次食用，可维持四百九十天穿白衣（指平民或修行者）的状态，捣碎做成丸药，大小如李子。每天服用三丸，不觉得饥饿。谨按《灵宝五符经》中记载，白鲜米经过九次蒸煮和九次暴晒，制成类似糗粮的精制食品。醋拌后百蒸百曝，可作为干粮。图中未见有其他出处，这种米性微寒，常做饭食用，口感比黄粱、白粱涩，体质性质相似。
《图经》说：粱米有青粱、黄粱、白粱，都属于粟类。旧籍未注明出产的州土。陶隐居说：青粱出北方，黄粱出青州、冀州，白粱到处都有。苏恭说：黄粱出蜀地、汉水流域，商州、浙间也种植，现在只有京东、京西地区才有，青粱、黄粱乃稀有之物。青粱的壳和穗上有毛，籽粒青色，米粒也微青且比黄白米细小。黄粱穗大毛长，壳和米都比白粱粗且收成少，不耐水旱灾害，襄阳产的竹根状的就是黄粱。白粱穗也大，毛多而长，壳粗扁长，不像粟米那样圆。大体上人们多种粟而少种粱，因为粱损地力且收获少。而各种粱食用起来，比其他谷物最有益脾胃，性质也相似。粟米比粱更细圆，种类也多，功用则没有区别。其淘米水及米粉都入药。近世制作的英粉，是用粟米浸泡多日令其发酵变质，研磨澄清取得的。现在人用它治疗痱疮尤其好。
《外台秘要》：主治消渴，煮汁饮用可痊愈。《食医心镜》：主治胃脾中热，除口渴，止痢疾，利小便，益气力。
《衍义》说：青、黄、白三种粱米，食用效果不及黄粱。青、白两种，性质皆微凉，唯独黄粱性味甘平，这难道不是得土之中和之气多吗？现在黄、白两种，西洛间的农家多种植，做米饭尤其好，其余用途则不相宜。然而其……
Qingliang Rice (Green Glutinous Millet)
Taste is sweet, nature is slightly cold, non-toxic. It primarily treats Wei Bi (stagnation of stomach qi), heat in the middle jiao, Xiao Ke (wasting-thirst syndrome), stops diarrhea and dysentery, promotes urination, tonifies qi and supplements the middle jiao, lightens the body, and prolongs life.
Tao Hongjing said: All rice referred to as Liang (glutinous millet) belongs to the Setaria italica category; they are distinguished only by the color of their sprouts. Qingliang originates from this region and is rarely seen in Jiangdong today. The *Fan Shengzhi Shu* states that Liang is Su Su (glutinous millet), but current common usage differs. The *Tang Bencao* annotation notes: Qingliang has hairy husks and panicles, green grains, and the rice is slightly green and finer than Huangliang (yellow glutinous millet) and Bailiang (white glutinous millet). The grain resembles Qingke (highland barley) but is less coarse. Consumed in summer, it is extremely cooling, but due to its short flavor and poor color, it is inferior to Huangliang and Bailiang, hence people rarely cultivate it. This grain matures early but yields little; when making malt sugar, its clarity surpasses other rices. Ministers Yuxi et al. respectfully cite Meng Shen's statement: Soak Qingliang rice in one dou of pure bitter vinegar for three days, then take it out, steam and sun-dry it a hundred times each, and store it properly. One meal during travel prevents hunger for ten days. Repeated consumption sustains one for 490 days in white clothing (symbolizing simplicity or asceticism); grind into pills the size of plums. Take three pills daily to prevent hunger. Respectfully citing the *Lingbao Wufu Jing*: Baixianmi (white fresh rice) steamed and sun-dried nine times becomes refined food resembling Qiu (dried grain flour). Mixed with vinegar, steamed and sun-dried a hundred times, it can serve as dry rations. No other sources are depicted in the illustration. This rice is slightly cold in nature; often eaten as porridge, it is more astringent than Huangliang and Bailiang, yet similar in physical properties.
The *Tujing* states: Liang rice includes Qingliang, Huangliang, and Bailiang, all belonging to the Setaria italica category. Old records do not specify their origin provinces. Tao Hongjing said: Qingliang comes from the North; Huangliang from Qingzhou and Jizhou; Bailiang is available everywhere. Su Gong said: Huangliang originates from Shu and Han regions, also cultivated in Shang and Zhe areas; currently found only in Jingdong and Jingxi, while Qing and Huang liangs are rare. Qingliang has hairy husks and panicles, green grains, and fine, slightly green rice. Huangliang has large panicles with long hairs, coarser husks and rice than Bailiang, lower yield, and poor resistance to drought and flood; the bamboo-root-shaped variety from Xiangyang is an example. Bailiang also has large panicles with many long hairs, coarse flat-long husks, unlike the round shape of Setaria italica. Generally, people cultivate Setaria italica more than Liang because Liang depletes soil fertility and yields less. However, among various Liangs, they benefit the spleen and stomach more than other grains, with similar natures. Setaria italica grains are finer and rounder than Liang, with more varieties, but their functions are indistinguishable. Their wash water and rice flour are used in medicine. In recent times, Yingfen is made by soaking Setaria italica for several days until fermented, then grinding and clarifying. It is particularly effective for treating Feichuang (heat rash) nowadays.
The *Waitai Miyao*: Primarily treats Xiao Ke (wasting-thirst syndrome); boiling the juice and drinking it cures the condition. The *Shiyi Xinjing*: Treats heat in the stomach and spleen, relieves thirst, stops dysentery, promotes urination, and tonifies qi and strength.
The *Yanyi* states: Among Qing, Huang, and Bai Liang rices, none match the efficacy of Huangliang. Qing and Bai types are slightly cool in nature, whereas only Huangliang is sweet and neutral; this may be due to its greater acquisition of the harmonious earth qi. Currently, farmers in the Xiluo area cultivate Huang and Bai types extensively, especially for making rice, which is excellent; other uses are less suitable. However, its...