粳米 味甘，北粳凉、南粳温。赤粳热、白粳凉、晚白粳寒。新粳热、陈粳凉。
生性寒，熟性热。新米乍食动风气，陈米下气易消，病患尤宜。同马肉食发痼疾，
同苍耳食卒心痛，急烧仓米灰和蜜浆调服，不尔即死。大人小儿嗜生米者，成米瘕。
饭落水缸内，久则腐，腐则发泡浮水面，误食发恶疮。黄粱米味甘性平，其穗大
毛长，不耐水旱，名曰竹根黄。其香美过于诸粱。黄者出西洛，白者出东吴，青者
出襄阳。白青二粱味甘性微寒。 米味甘性温。陈廪米年久者，其性凉，炒则温。
同马肉食发痼疾。香稻米味甘性软，其气香甜。红者谓之香红莲，其熟最早。晚者谓
之香稻米。
糯米 味甘性温。多食发热，壅经络之气，令身软筋缓。久食发心悸，及痈疽
疮疖中痛。同酒食之，令醉难醒。糯性粘滞难化，小儿病患更宜忌之。妊妇杂肉食
之，令子不利，生疮疥、寸白虫。马食之，足重。小猫犬食之，脚屈不能行。人多
食，令发风动气，昏昏多睡。同鸡肉、鸡子食，生蛔虫。食鸭肉伤者，多饮热糯米泔可消。
稷米 味甘性寒。关西谓之縻子米，又名 米。早熟清香，一名高粱，即黍之
不粘者。多食发二十六种冷气病。不可与瓠子同食，发冷病。但欲黍穣汁即瘥。又
不可与附子、乌头、天雄同服，勿合马肉食。
黍米 味甘性温，即稷之粘者。黍有五种，多食闭气。久食令人多热烦，发痼
疾，昏五脏，令人好睡，缓筋骨，绝血脉。小儿多食令久不能行。小猫犬食之，其
脚屈。合葵菜食，成痼疾。合牛肉、白酒食，生寸白虫。赤者浙人呼为红莲
米，又谓之赤虾米。丹黍米，味甘性微温，多食难化。勿同蜂蜜及葵菜食。醉卧黍
穣，令人生厉。
蜀黍 味甘涩性温。高硕如芦荻，一名芦粟。粘者与黍同功，种之可以济荒，
可以养畜。梢堪作 ，茎可织箔席、编篱、供爨。其谷壳浸水色红，可以红酒。
《博物志》云∶地种蜀黍，年久多蛇。玉蜀黍即番麦，味甘性平。
粟米 味咸性微寒，即小米也。生者难化，熟者滞气，隔宿食，生虫。胃冷者，
不宜多食。粟浸水至败者，损人。与杏仁同食，令人吐泻。雁食粟，足重不能飞。
能解小麦毒。
秫米 味甘性微寒。即粟之粘者。久食壅五脏气，动风迷闷。性粘滞，易成黄
积病，小儿不宜多食。伤鹅鸭成瘕者，多饮秫米泔可消。
稗子米 味辛甘苦，性微寒。能杀虫，煮汁不可沃地，蝼蚓皆死。 子米，味
甘涩可食。
HT 米 味甘性寒。生水田中，苗子似小麦而小，四月熟。野狼尾草米，味甘性平。
生泽地，似茅作穗。蒯草米，味甘性平。苗似茅，可织席为索。东墙子米，味甘性
平。蔓生如葵子，六月种，九月收。牛食之，尤肥。蓬草子米，味酸涩性平。生湖
泽中。筛草子米，一名自然谷，味甘性平。七月熟，生海洲，食之如大麦。菰米，
味甘性冷。九月抽茎，开花如苇芍，结实长寸许，霜后采之。米白滑腻，作饭香脆，
此皆俭年之谷，食之可以济饥也。
米 味甘苦性温，即发芽谷也，与麦芽同功。 糠，味甘性平，年荒亦可充饥。
大麦 味咸性凉，为五谷之长，不动风气，可久食。暴食似脚弱，为下气也。
熟则有益，生冷损人，炒食则动脾久。
小麦 味甘，麦性凉、面性热、麸性冷、曲性温。北麦日开花，无毒。南麦夜
开花，有微毒。面性壅热，小动风气，发丹石毒。多食长宿癖，加客气。勿同粟米、
枇杷食。凡食面伤，以莱菔、汉椒消之。寒食日用纸袋盛面悬风处，热性皆去，数
十年久留不坏，入药尤良。新麦性热，陈麦平和。服土茯苓、威灵仙、当归者，忌
湿面。麸中洗出面筋，味甘性凉，以油炒煎，则性热矣。多食难化，小儿病患勿食。
荞麦 味甘性寒。脾胃虚寒者食之，大脱元气，落眉发。多食难消，动风气，
令人头眩。作面和猪羊肉热食，不过八九顿，即患热风。须眉脱落，还生亦希。泾
以北，人多此疾。勿同雉肉、黄鱼食。与诸矾相反，近服蜡矾等丸药者忌之。误
食令腹痛致死。荞麦穣作 ，辟壁虱。
苦荞麦 味甘苦，性温，有小毒。多食伤胃，发风动气，能发诸病。黄疾人尤当忌之。
KT 麦 味甘性微寒。暴食似脚软动冷气，久即益人。作 用，温中消食。
雀麦 味甘性平。亦可救荒，充饥滑肠。
胡麻 味甘性平。即黑脂麻。修制蒸之不熟，令人发落。泄泻者勿食。
白芝麻 味甘，生性寒、熟性热、蒸熟者性温。多食滑肠，抽人肌肉。霍乱
及泄泻者，勿食，其汁停久者，饮之发霍乱。
亚麻 味甘性微温，即壁虱胡麻也。其实亦可榨油点灯，但气恶不可食。
大麻子仁 味甘性平，即火麻子也。先藏地中者，食之杀人。多食损血脉，滑
精气，痿阳道。妇人多食，即发带疾。食须去壳，壳有毒，而仁无毒也。
黑大豆 味甘性平。煮食则凉，炒食则热，作腐则寒，作豉则冷，造酱及生黄卷
则平。牛食之温，马食之凉。多食发五脏结气，令人体重。猪肉同食，令生内疾。小
儿同炒豆、猪肉并食，令壅气，腹痛难止，致死十有八九。年十岁以上者，不畏也。
服蓖麻子者，忌炒黑豆，犯之，胀满致死。服浓朴者忌之，动气也。小黑豆，味甘苦性温。
黄大豆 味甘，生性温、炒性热，微毒。多食壅气，生痰动嗽，发疮疥，令人
面黄体重。不可同猪肉食。小青豆、赤白豆性味相似，并不可与鱼及羊肉同食。
赤豆 味甘酸性平。同鲤鱼 食，令肝黄，成消渴。同米煮饭及作酱，食久发
口疮。驴食足轻，人食身重，以其逐精液，令肌瘦肤燥也。
赤小豆 味甘辛，性平下行。不可同鱼 食，久服则降令太过，使津血渗泄，
令人肌瘦身重。凡色赤者食之，助热损人。豆粉能去衣上油迹。花名腐婢，解酒毒，
食之令人多饮不醉。
绿豆 味甘性寒。宜连皮用，去皮则令人少壅气，盖皮寒而肉平也。反榧子害
人，合鲤鱼 食久，令人肝黄，成渴病。花解酒毒。
扁豆 味甘性微温。患冷气及寒热病者，勿食。
蚕豆 味甘微辛，性平。多食滞气成积，发胀作痛。
云南豆 味甘性温，有毒。煮食味颇佳，多食令人寒热，手足心发麻，急嚼生
姜解之。此从云南传种，地土不同，不识制用，食之作病。
豇豆 味甘咸性平。水种者勿食。中鼠莽毒者，煮汁饮之即解。欲试其效，先
刈鼠莽苗，以汁泼之，便根烂不生。
豌豆 味甘性平，多食发气病。薇，味甘性寒，即野豌豆。
御米 味甘性平。多食利二便，动膀胱气。此即罂粟子也。
薏苡仁 味甘性微寒。因寒筋急，不可食用。以其性善走下也，妊妇食之堕胎
蕨粉 味甘性寒，生山中者有毒。多食令目暗鼻塞，落发弱阳。病患食之，令
邪气壅经络筋骨。患冷气人食之，令腹胀。小儿食之，令脚软不能行。生食蕨粉，
成蛇瘕，能消人阳事，非良物也。勿同苋菜食。
粳米：味道甘甜，北方产的粳米性凉，南方产的粳米性温。红粳米性热，白粳米性凉，晚熟的白粳米性寒。新收获的粳米性热，陈年的粳米性凉。生粳米性寒，煮熟后性热。新米刚吃时会扰动风气，陈米能下气且容易消化，病人尤其适宜食用。与马肉同食会诱发顽固性疾病，与苍耳同食会突然引起心痛，此时急需用烧仓米的灰烬混合蜜浆调服，否则就会死亡。大人和小孩如果嗜好生吃米粒，会形成米瘕（一种因饮食不当形成的积块）。米饭掉入水缸中，时间久了会腐烂，腐烂后会发泡浮在水面，误食会引起恶疮。
黄粱米：味道甘甜，性平。其穗大、毛长，不耐水旱灾害，被称为竹根黄。它的香气美味超过其他粱类。黄色的产自西洛，白色的产自东吴，青色的产自襄阳。白色和青色两种粱米味道甘甜，性微寒。穇米（稷米的一种）味道甘甜，性温。存放在粮仓中多年的陈穇米，其性变凉，炒制后则变温。与马肉同食会诱发顽固性疾病。香稻米味道甘甜，性质软糯，气味香甜。红色的称为香红莲，成熟最早。晚熟的称为香稻米。
糯米：味道甘甜，性温。多吃会发热，阻滞经络之气，导致身体软弱、筋脉松弛。长期食用会引发心悸，以及痈疽疮疖中的疼痛。与酒同食，会导致醉酒难醒。糯米性质粘滞难以消化，小儿和病人更应忌口。孕妇若混杂肉食食用，会导致胎儿发育不利，出生后易患疮疥、寸白虫（绦虫）。马吃了它，脚部沉重。小猫小狗吃了它，脚弯曲不能行走。人多吃会引发风邪、扰动风气，使人昏沉多睡。与鸡肉、鸡蛋同食，会生出蛔虫。食用鸭肉受伤者，多喝热的糯米泔水可以消除症状。
稷米：味道甘甜，性寒。关西地区称之为縻子米，又名穇米。早熟且清香，一名高粱，即黍米中不粘的那一种。多吃会引发二十六种冷气病。不可与瓠子（葫芦科植物果实）同食，否则会引发冷病。只要喝黍穣汁即可痊愈。又不可与附子、乌头、天雄同服，也不要与马肉同食。
黍米：味道甘甜，性温，即稷米中粘的那一种。黍有五种，多吃会闭塞气息。长期食用使人多热烦躁，诱发顽固性疾病，使五脏昏乱，使人嗜睡，筋骨松弛，血脉断绝。小儿多吃会导致长久不能行走。小猫小狗吃了它，脚部弯曲。与葵菜同食，会形成顽固性疾病。与牛肉、白酒同食，会生出寸白虫。红色的浙江人称为红莲米，又叫做赤虾米。丹黍米，味道甘甜，性微温，多吃难以消化。不要与蜂蜜及葵菜同食。醉酒后睡在黍穣上，会使人患上厉疾（烈性传染病或严重皮肤病）。
蜀黍：味道甘涩，性温。高大如芦荻，一名芦粟。粘性的与黍米功效相同，种植它可以救济荒年，也可以喂养牲畜。梢部可以用来制作器物，茎秆可以编织箔席、篱笆，供烧火做饭使用。其谷壳浸水颜色发红，可以用来染红酒。《博物志》说：地里种植蜀黍，年代久了容易多蛇。玉蜀黍即番麦，味道甘甜，性平。
粟米：味道咸，性微寒，即小米。生的难消化，熟的滞气，隔夜的食物会生虫。胃冷的人，不宜多吃。粟米浸泡至腐烂的，对人有害。与杏仁同食，令人吐泻。雁吃了粟米，脚重不能飞。粟米能解小麦毒。
秫米：味道甘甜，性微寒。即粟米中粘的那一种。长期食用会壅滞五脏之气，动风致迷闷。性质粘滞，易形成黄积病，小儿不宜多吃。伤鹅鸭成瘕者，多喝秫米泔水可以消除。
稗子米：味道辛甘苦，性微寒。能杀虫，煮成的汁液不可浇灌土地，蝼蛄蚯蚓都会死。莠子米，味道甘涩可食用。
芡实米：味道甘甜，性寒。生长在水田中，苗子像小麦但较小，四月成熟。野狼尾草米，味道甘甜，性平。生长在沼泽地，像茅草结穗。蒯草米，味道甘甜，性平。苗像茅草，可以织席为绳。东墙子米，味道甘甜，性平。蔓生如葵子，六月种植，九月收获。牛吃了它，特别肥壮。蓬草子米，味酸涩，性平。生长在湖泽中。筛草子米，一名自然谷，味道甘甜，性平。七月成熟，生长在海洲，吃起来像大麦。菰米，味道甘甜，性冷。九月抽茎，开花像芦苇花，结实长约一寸，霜降后采摘。米白滑腻，做饭香脆，这些都是荒年时的谷物，食用可以救济饥饿。
麦芽：味道甘苦，性温，即发芽的谷子，与麦芽功效相同。糠，味道甘甜，性平，荒年也可以充饥。
大麦：味道咸，性凉，是五谷之长，不动风气，可以长期食用。暴食会导致类似脚弱的症状，这是因为下气的作用。煮熟则有益，生冷损伤人体，炒食则久伤脾。
小麦：味道甘甜，麦性凉、面粉性热、麸皮性冷、曲性温。北面的麦子白天开花，无毒。南面的麦子夜晚开花，有微毒。面粉性质壅滞发热，轻微动风气，引发丹石毒。多吃会长宿癖，增加客气。不要与粟米、枇杷同食。凡是吃面食受伤，用莱菔（萝卜）、汉椒（花椒）来化解。寒食日用纸袋盛放面粉悬挂在通风处，热性都去除，几十年久留不坏，入药尤其好。新麦性热，陈麦平和。服用土茯苓、威灵仙、当归的人，忌食湿面。麸皮中洗出的面筋，味道甘甜，性凉，用油炒煎，则性变热了。多吃难消化，小儿病人勿食。
荞麦：味道甘甜，性寒。脾胃虚寒的人食用，会大损元气，导致眉毛头发脱落。多吃难消化，动风气，令人头晕。用面和猪羊肉热食，不超过八九顿，就会患热风病。须眉脱落，再生也很稀少。泾水以北，人多此疾。不要与雉肉、黄鱼同食。与诸矾相反，近期服用蜡矾等丸药的人忌食。误食会导致腹痛致死。荞麦穣用来制作器物，可以辟壁虱。
苦荞麦：味道甘苦，性温，有小毒。多吃伤胃，发风动气，能引发各种疾病。黄疸病人尤其应当忌食。
雀麦：味道甘甜，性微寒。暴食似脚软动冷气，久即益人。作粥用，温中消食。
雀麦：味道甘甜，性平。也可以救荒，充饥滑肠。
胡麻：味道甘甜，性平。即黑脂麻。修制蒸之不熟，令人发落。泄泻者勿食。
白芝麻：味道甘甜，生性寒、熟性热、蒸熟者性温。多吃滑肠，抽人肌肉。霍乱及泄泻者，勿食，其汁停久者，饮之发霍乱。
亚麻：味道甘甜，性微温，即壁虱胡麻也。其实亦可榨油点灯，但气恶不可食。
大麻子仁：味道甘甜，性平，即火麻子也。先藏地中者，食之杀人。多食损血脉，滑精气，痿阳道。妇人多食，即发带疾。食须去壳，壳有毒，而仁无毒也。
黑大豆：味道甘甜，性平。煮食则凉，炒食则热，作腐则寒，作豉则冷，造酱及生黄卷则平。牛食之温，马食之凉。多食发五脏结气，令人体重。猪肉同食，令生内疾。小儿同炒豆、猪肉并食，令壅气，腹痛难止，致死十有八九。年十岁以上者，不畏也。服蓖麻子者，忌炒黑豆，犯之，胀满致死。服浓朴者忌之，动气也。小黑豆，味甘苦性温。
黄大豆：味道甘甜，生性温、炒性热，微毒。多吃壅气，生痰动嗽，发疮疥，令人面黄体重。不可同猪肉食。小青豆、赤白豆性味相似，并不可与鱼及羊肉同食。
赤豆：味道甘甜酸性平。同鲤鱼同食，令肝黄，成消渴。同米煮饭及作酱，食久发口疮。驴食足轻，人食身重，以其逐精液，令肌瘦肤燥也。
赤小豆：味道甘辛，性平下行。不可同鱼同食，久服则降令太过，使津血渗泄，令人肌瘦身重。凡色赤者食之，助热损人。豆粉能去衣上油迹。花名腐婢，解酒毒，食之令人多饮不醉。
绿豆：味道甘甜，性寒。宜连皮用，去皮则令人少壅气，盖皮寒而肉平也。反榧子害人，合鲤鱼同食久，令人肝黄，成渴病。花解酒毒。
云南豆：味道甘甜，性温，有毒。煮食味颇佳，多吃令人寒热，手足心发麻，急嚼生姜解之。此从云南传种，地土不同，不识制用，食之作病。
豇豆：味道甘甜咸性平。水种者勿食。中鼠莽毒者，煮汁饮之即解。欲试其效，先刈鼠莽苗，以汁泼之，便根烂不生。
豌豆：味道甘甜，性平，多吃发气病。薇，味道甘甜，性寒，即野豌豆。
薏苡仁：味道甘甜，性微寒。因寒筋急，不可食用。以其性善走下也，妊妇食之堕胎。
蕨粉：味道甘甜，性寒，生山中者有毒。多吃令目暗鼻塞，落发弱阳。病患食之，令邪气壅经络筋骨。患冷气人食之，令腹胀。小儿食之，令脚软不能行。生食蕨粉，成蛇瘕，能消人阳事，非良物也。勿同苋菜食。
Jingmi (Oryza sativa var. japonica, Glutinous Rice - *Note: Context implies non-glutinous rice based on contrast with Nuomi*): Sweet in flavor. Northern Jingmi is cooling in nature; Southern Jingmi is warming. Red Jingmi is hot; white Jingmi is cooling; late-maturing white Jingmi is cold. New harvest Jingmi is hot; aged Jingmi is cooling. Raw Jingmi is cold in nature; cooked Jingmi is hot. Consuming new rice initially may stir up wind-qi; aged rice directs qi downward and is easier to digest, making it particularly suitable for patients. Consuming it with horse meat may trigger chronic diseases. Consuming it with Xuancao (Xanthium sibiricum) may cause sudden heart pain; in such cases, urgently burn the ash of stored rice, mix with honey water, and take orally, otherwise death may ensue. Adults and children who have a craving for raw rice grains may develop Mijia (rice accumulation mass). If rice falls into a water vat and rots over time, it will ferment and float on the surface; accidental ingestion can cause malignant sores.
Huangliangmi (Panicum miliaceum var. flavum, Yellow Millet): Sweet in flavor, neutral in nature. Its panicles are large with long awns; it is not resistant to drought or flood, and is also known as Zhugenhuang (Bamboo Root Yellow). Its fragrance and taste surpass other millets. Yellow varieties originate from Xiluo; white from Dongwu; green from Xiangyang. Both white and green millet varieties are sweet in flavor and slightly cold in nature. Jimi (Setaria italica, Foxtail Millet): Sweet in flavor, warm in nature. Aged Ji stored in granaries for years becomes cool in nature; when stir-fried, it becomes warm. Consuming it with horse meat may trigger chronic diseases. Xiangdaomi (Fragrant Rice): Sweet in flavor, soft in texture, with a sweet aroma. The red variety is called Xianghonglian, ripening earliest. The late-maturing variety is called Xiangdaomi.
Nuomi (Oryza sativa var. glutinosa, Glutinous Rice): Sweet in flavor, warm in nature. Excessive consumption causes fever and obstructs the qi of the meridians, leading to physical weakness and relaxed sinews. Long-term consumption may induce palpitations and pain within carbuncles, ulcers, and boils. Consuming it with alcohol causes prolonged intoxication. Nuomi is sticky and difficult to digest; infants and patients should strictly avoid it. Pregnant women consuming it mixed with meat may affect fetal development, leading to skin sores, scabies, and Taenia solium (pinworm/roundworm) infections in offspring. Horses eating it suffer from heavy limbs. Cats and dogs eating it suffer from bent legs and inability to walk. Humans consuming too much may develop wind-pathogens and stirred wind-qi, resulting in drowsiness and excessive sleep. Consuming it with chicken meat or eggs may generate Ascaris lumbricoides (roundworm). For injuries caused by duck meat, drinking warm Nuomi washing water can resolve the issue.
Jim (Setaria italica, Foxtail Millet / Panicum miliaceum): Sweet in flavor, cold in nature. In Guanzhong West, it is called Mizimi, also known as Jimi. It matures early and has a clear fragrance; another name is Gaoliang (Sorghum), referring to the non-glutinous type of Shumi. Excessive consumption triggers twenty-six types of cold-qi diseases. It should not be consumed with Huizi (Calabash); doing so induces cold diseases. Drinking Jiangrang juice (juice from sorghum stalks) can cure it. It must not be taken with Fuzi (Aconitum carmichaelii), Wutou (Aconitum kusnezoffii), or Tianxiong (Aconitum raddeanum), nor eaten with horse meat.
Shumi (Panicum miliaceum, Broomcorn Millet): Sweet in flavor, warm in nature; this is the glutinous type of Ji. There are five types of Shumi; excessive consumption blocks the breath. Long-term consumption causes internal heat and irritability, triggers chronic diseases, clouds the five zang organs, induces drowsiness, relaxes sinews and bones, and cuts off blood vessels. Infants eating too much may suffer from delayed walking. Cats and dogs eating it suffer from bent legs. Consuming it with Kuicai (Malva verticillata) forms chronic diseases. Consuming it with beef and white wine generates Taenia solium. The red variety is called Honglianmi by people in Zhejiang, also known as Chixiami. Danshummi (Red Shumi): Sweet in flavor, slightly warm in nature; difficult to digest in excess. Do not consume with honey or Kuicai. Sleeping drunk on Jiangrang may cause severe diseases.
Shushu (Sorghum bicolor, Sorghum): Sweet and astringent in flavor, warm in nature. Tall like reeds, also known as Lusuc. The glutinous type has similar effects to Shumi; planting it can relieve famine and feed livestock. The tops can be made into tools; stems can weave mats, fences, and serve as fuel. Soaking the husks yields red water, usable for dyeing wine red. "Bowuzhi" states: Fields planted with Shushu for many years tend to have many snakes. Yushumu (Zea mays, Corn/Maize): Sweet in flavor, neutral in nature.
Sumi (Panicum miliaceum var. minor, Foxtail Millet / Proso Millet): Salty in flavor, slightly cold in nature; this is Xiaomi (Millet). Raw Sumi is hard to digest; cooked Sumi stagnates qi; overnight food breeds worms. Those with cold stomachs should not eat it excessively. Sumi soaked until rotten is harmful to humans. Consuming it with Xingren (Prunus armeniaca) causes vomiting and diarrhea. Geese eating Sumi become too heavy to fly. Sumi can detoxify Wheat toxicity.
Shumi (Panicum miliaceum var. glutinosum, Glutinous Millet): Sweet in flavor, slightly cold in nature; this is the glutinous type of Sumi. Long-term consumption obstructs the qi of the five zang organs, stirs wind causing dizziness and confusion. Being sticky, it easily leads to Huangji disease (yellow accumulation); infants should not eat it excessively. For injuries from goose/duck meat forming masses, drinking Shumi washing water can resolve it.
Baizimi (Echinochloa crus-galli, Barnyard Grass Seed): Pungent, sweet, and bitter in flavor, slightly cold in nature. It can kill parasites; its boiled juice should not be poured on the ground as it kills earthworms. Youzi mi (Setaria viridis, Green Bristlegrass Seed): Sweet and astringent, edible.
Qianshi (Euryale ferox, Foxnut): Sweet in flavor, cold in nature. Grows in paddy fields; seedlings resemble wheat but are smaller, ripening in April. Yelangwe caomi (Setaria faberi, Giant Bristlegrass): Sweet in flavor, neutral in nature. Grows in marshy areas, resembling reed grass in panicle shape. Kuaicao mi (Arundo donax, Giant Reed Seed): Sweet in flavor, neutral in nature. Seedlings resemble reeds, usable for weaving mats and ropes. Dongqiangzi mi (Unknown wild grain): Sweet in flavor, neutral in nature. Vining like Sesame seeds, planted in June, harvested in September. Cattle eating it gain fat readily. Pengcaozi mi (Cyperus spp., Sedge Seed): Sour and astringent, neutral in nature. Grows in lakes and marshes. Shaicao zi mi (Natural Grain): Also known as Ziran Gu, sweet in flavor, neutral in nature. Ripens in July, grows in coastal islets, tastes like barley. Gummi (Zizania latifolia, Wild Rice): Sweet in flavor, cold in nature. Sends up stems in September, flowers like reed catkins, fruits about one inch long, harvested after frost. The rice is white, smooth, and greasy; cooking it makes it fragrant and crisp. These are all grains for lean years, which can relieve hunger.
Maiya (Hordeum vulgare germinatum, Barley Sprout): Sweet and bitter in flavor, warm in nature; this is germinated grain, having the same function as Maiya. Cang (Chaff/Husk): Sweet in flavor, neutral in nature; can sustain life during famines.
Damai (Hordeum vulgare, Barley): Salty in flavor, cool in nature; considered the chief of the five grains. It does not stir wind-qi and can be eaten long-term. Binge eating may cause symptoms resembling leg weakness due to its qi-directing-downward effect. Cooked it is beneficial; raw/cold damages the body; stir-fried it harms the spleen if eaten long-term.
Xiaomai (Triticum aestivum, Wheat): Sweet in flavor. Wheat grain is cool; flour is hot; bran is cold; yeast/qu is warm. Northern wheat blooms during the day and is non-toxic. Southern wheat blooms at night and has slight toxicity. Flour is obstructive and heating, slightly stirring wind-qi, triggering Danshi du (mineral drug toxicity). Excessive consumption leads to chronic accumulations and adds pathogenic qi. Do not consume with Sumi or Pipa (Loquat). For injuries from eating noodles, use Laifu (Radish) and Hanjiao (Sichuan Pepper) to resolve. Store fresh flour in paper bags in a ventilated place during Cold Food Festival; this removes heat properties, allowing storage for decades without spoilage, excellent for medicinal use. New wheat is hot; aged wheat is balanced. Those taking Tufuling (Smilax glabra), Weilingxian (Symplocos paniculata), or Danggui (Angelica sinensis) should avoid wet noodles. Gluten washed from bran is sweet and cool; when fried in oil, it becomes hot. Excessive consumption is hard to digest; infants and patients should avoid it.
Qiaomai (Fagopyrum esculentum, Buckwheat): Sweet in flavor, cold in nature. Those with deficient-cold spleen/stomach consuming it will severely deplete yuan qi, leading to loss of eyebrows and hair. Excessive consumption is hard to digest, stirs wind-qi, and causes dizziness. Eating dough made with pork/mutton while hot, for no more than 8-9 meals, can trigger热风 (wind-heat) disease. Loss of beard/eyebrows rarely regrows. Common north of Jing River. Do not consume with Zhi meat (Pheasant) or Huangyu (Yellow Croaker). Antagonistic to various alum minerals; those taking Lafan pills should avoid it. Accidental ingestion causes abdominal pain and death. Qiaomai stalks can be used to make items repelling bedbugs.
Kuqiaomai (Fagopyrum tataricum, Tartary Buckwheat): Sweet and bitter in flavor, warm in nature, slightly toxic. Excessive consumption damages the stomach, stirs wind-qi, and triggers various diseases. Jaundice patients must strictly avoid it.
Quemai (Bromus japonicus, Japanese Brome): Sweet in flavor, slightly cold in nature. Binge eating causes leg weakness and stirs cold qi; long-term consumption benefits the body. Used as porridge, warms the middle and aids digestion.
Quemai (Bromus japonicus, Japanese Brome): Sweet in flavor, neutral in nature. Can relieve famine, satisfy hunger, and lubricate intestines.
Huma (Sesamum indicum, Black Sesame): Sweet in flavor, neutral in nature; also known as Heizhima. Improperly processed (steamed but not cooked) causes hair loss. Diarrhea patients should avoid it.
Baizhima (Sesamum indicum, White Sesame): Sweet in flavor. Raw is cold; cooked is hot; steamed is warm. Excessive consumption lubricates intestines and wastes muscle tissue. Cholera and diarrhea patients should avoid it; old sesame juice can induce cholera.
Yama (Linum usitatissimum, Flaxseed): Sweet in flavor, slightly warm; also known as Bishi Huma. Seeds can be pressed for lamp oil, but the odor is foul and inedible.
Dama Zi Ren (Cannabis sativa, Hemp Seed): Sweet in flavor, neutral in nature; also known as Huomazi. Stored underground first is poisonous and fatal. Excessive consumption damages blood vessels, slips essence, and causes impotence. Women eating too much may develop leukorrhea. Shells must be removed as they are toxic, while the kernel is non-toxic.
Heidadou (Glycine max, Black Soybean): Sweet in flavor, neutral in nature. Boiled is cool; stir-fried is hot; made into tofu is cold; made into douchi is cold; made into sauce or sprouted (Huangjuan) is neutral. Feeding cows warms them; feeding horses cools them. Excessive consumption causes qi knotting in five zang organs and heaviness in the body. Consuming with pork causes internal diseases. Children eating stir-fried beans with pork may experience qi stagnation, unrelenting abdominal pain, and high mortality (80-90%). Children over ten years old are less susceptible. Those taking Bambooz (Ricinus communis) should avoid stir-fried black beans, as violation causes fatal bloating. Those taking Houpo (Magnolia officinalis) should avoid it as it stirs qi. Xiaoheidou: Sweet and bitter, warm in nature.
Huangdadou (Glycine max, Yellow Soybean): Sweet in flavor. Raw is warm; stir-fried is hot; slightly toxic. Excessive consumption causes qi stagnation, phlegm production, coughing, skin sores, yellow complexion, and body heaviness. Do not consume with pork. Qingxiaodou (Green Small Beans) and Chibaidou (Red/White Beans) have similar flavors/natures; do not consume with fish or mutton.
Chidou (Vigna umbellata, Adzuki Bean): Sweet and sour, neutral in nature. Consuming with Carp causes liver yellowing and thirst syndrome. Cooking with rice or making sauce and eating long-term causes mouth ulcers. Donkeys eating it move lightly; humans eating it feel heavy because it drains essence fluids, leading to emaciation and dry skin.
Chixiaodou (Vigna angularis, Azuki Bean): Sweet and pungent, neutral in nature, directing downward. Do not consume with fish; long-term use lowers qi too much, causing leakage of fluids and blood, leading to emaciation and heaviness. All red-colored foods increase heat and damage the body. Bean powder can remove oil stains from clothes. Flowers named Fubi detoxify alcohol; consuming them allows one to drink heavily without getting drunk.
Lvdou (Vigna radiata, Mung Bean): Sweet in flavor, cold in nature. Best used with skin; peeling reduces qi obstruction because the skin is cold while the flesh is neutral. Antagonistic to Feizi (Torreya grandis); long-term consumption with Carp causes liver yellowing and thirst disease. Flowers detoxify alcohol.
Biandou (Lablab purpureus, Hyacinth Bean): Sweet in flavor, slightly warm. Patients with cold qi or alternating chills/fever should avoid it.
Candou (Vigna unguiculata subsp. sesquipedalis, Cowpea/Long Bean): Sweet and slightly pungent, neutral in nature. Excessive consumption stagnates qi, forming accumulations, bloating, and pain.
Yunnandou (Unknown local bean): Sweet in flavor, warm in nature, toxic. Tastes good when boiled, but excessive consumption causes chills/fever and numbness in palms/soles; chewing raw ginger resolves it. Introduced from Yunnan; different soil conditions lead to improper preparation, causing illness upon consumption.
Jiangdou (Vigna unguiculata subsp. cylindrica, Yardlong Bean): Sweet and salty, neutral in nature. Water-cultivated varieties should not be eaten. Decoction resolves Shumang poison. To test efficacy, cut Shumang seedlings and sprinkle juice on them to rot roots.
Wandou (Pisum sativum, Pea): Sweet in flavor, neutral in nature. Excessive consumption triggers qi diseases. Wei (Vicia sativa, Vetch): Sweet in flavor, cold in nature; this is wild pea.
Yumi (Papaver somniferum, Poppy Seed): Sweet in flavor, neutral in nature. Excessive consumption promotes urination and defecation, stirring bladder qi. This is Ying Su Zi.
Yiyiren (Coix lacryma-jobi, Job's Tears): Sweet in flavor, slightly cold in nature. Contraindicated for cold-induced tendon spasms. Due to its descending nature, pregnant women should avoid it as it may cause abortion.
Juefen (Pteridium aquilinum, Bracken Fern Starch): Sweet in flavor, cold in nature; mountain-grown varieties are toxic. Excessive consumption causes dim vision, nasal congestion, hair loss, and weak yang. Patients eating it causes pathogenic qi to obstruct meridians, sinews, bones, and muscles. Those with cold qi suffer abdominal distension. Infants suffer leg weakness and inability to walk. Raw consumption causes Shejia (snake accumulation mass) and diminishes sexual potency; it is not a good substance. Do not consume with Xiancai (Amaranth).