粗粮 (cū liáng) literally means 'coarse grain' — 粗 (cū) means 'coarse', 'rough', or 'unrefined', and 粮 (liáng) means 'grain' or 'staple food'. Together, the term refers to whole, unprocessed cereal grains and pseudocereals that retain their bran and germ, such as corn, millet, sorghum, oats, barley, buckwheat, and legumes like soybeans and mung beans. Unlike refined grains like white rice or flour, coarse grains are higher in dietary fiber, B vitamins, and minerals.

In Chinese nutrition culture, 粗粮 is highly valued for promoting digestive health and preventing chronic diseases. It’s commonly recommended by doctors and dietitians as part of a balanced diet, especially for people managing blood sugar or weight. While traditionally eaten across rural China, it has recently gained popularity in urban areas as a health-conscious food choice — often served steamed, boiled, or mixed into porridge or bread.