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General Principles of Brewing: One must adjust according to the cold and warmth of the weather. When it is extremely cold, mix the rice with hot water; when it is extremely hot, mix the rice with cold water. This is the general principle.

Honey Wine Recipe: Take two and a half *jin* (approx. 1.25 kg) of pure honey, add one *dou* (approx. 10 L) of water, and simmer over low heat until boiling one hundred times. When foam rises on the surface of the liquid, skim it off with a chicken feather. Repeat simmering and skimming until no foam remains. Grind Cinnamon Twig (*Guixin*), Black Pepper (*Hujiao*), Galangal (*Liangjiang*), Red Bean (*Hongdou*), and Cardamom (*Sharen*) in equal parts into a fine powder. First, place eight *qian* (approx. 30 g) of the herbal powder into a vessel, then add four *liang* (approx. 150 g) of dry yeast powder, and finally pour in the honey-water mixture. Seal the vessel with oil paper, wrap it with bamboo leaves four or five layers thick, and seal it tightly. Ferment for twenty-seven days in winter, ten days in spring and autumn, and seven days in summer.

Rehmannia Wine Recipe: Select plump *Rehmanniae Radix* (Prepared), chop one *sheng* (approx. 1 L) with a bamboo knife, and pound it into a paste. Use five *sheng* of white glutinous rice, cooked and stir-fried dry, and one *sheng* of wheat flour. This must be prepared on the sixth day of the sixth lunar month. Mix the three ingredients thoroughly in a basin, place them in a non-leaky vessel, and seal with mud. Ferment for twenty-one days in spring and summer, and thirty-five days in autumn and winter. When the vessel is full and open, a cup of green liquid will appear on the surface; this is the essence of the wine and should be consumed first. Squeeze the remaining residue through raw cloth to extract the juice for storage. If the consistency resembles thin syrup, it is extremely sweet and delicious. Regular consumption provides great tonification.

Hundred-Flavor Fragrant Wine: Any fragrant flowers, such as Osmanthus (*Mugui*), Plum Blossom (*Meihua*), Cassia (*Guihua*), *Tuchun*, Lotus (*Lianhua*), and Chrysanthemum (*Juhua*), can be picked and dried. For every *dou* of clear wine, use two *liang* of flower heads. Place the flowers in a raw silk bag and suspend them just above the surface of the wine, about one finger's width away. Seal the bottle mouth tightly. After one night, remove the flowers. The resulting wine will have a very pleasant and clear fragrance.

Another Honey Wine Recipe: Use one *jin* of refined honey and one *sheng* of glutinous rice steamed into rice. Add five *sheng* of water and four *liang* of white wheat flour into a clean vessel and seal it. It can be ready in five to seven days; it will be extremely mellow and sweet. Another method: Mix honey with water and blend with rice to brew wine; it will be extremely sweet and delicious.

Jiming Wine Recipe: First, wash three *sheng* of glutinous rice thoroughly. Add six *sheng* of water and cook in a pot until a thick porridge forms. Cool it down in summer, keep it warm in spring and autumn, and keep it slightly warm in winter. Add half a *jin* of fine wheat flour, two *liang* of yeast, one handful of malt pounded fine, and three *liang* of thin maltose syrup. Mix these into the porridge. It takes five days in winter, three days in spring and autumn, and two days in summer to complete. Alternatively, add Cinnamon Twig (*Guixin*), Black Pepper (*Hujiao*), Galangal (*Liangjiang*), Asarum (*Xixin*), Licorice Root (*Gancao*), Szechuan Lovage Root (*Chuanxiong*), and Clove (*Dingxiang*), mixing them together with the yeast and porridge.

Boiling Wine Method: Fill bottles with clear wine from the cellar. Tie the bottle mouths tightly with bamboo leaves. In a pot of water, submerge only one-third of the bottle height. The bottle must be elevated so it does not touch the bottom of the pot. Secure the sides and top of the bottle with objects to prevent air leakage. Place a pinch of overnight-soaked glutinous rice on the bottle mouth before lighting the fire. Cook only until the rice is done. Alternatively, simply uncover the covering; if the bottle dries out immediately upon uncovering, the process is complete. Remove the fire and take out the bottle. While still hot, place a small piece of yellow beeswax inside the bottle and seal the mouth with mud. As the wine cools, the wax solidifies on the surface, resulting in a heavy yet clear-tasting wine.

Xin'an Official Yeast Formula (To be prepared during the Sanfu period):
Cardamom (*Sharen*), Red Bean (*Hongdou*), Tsaoko Fruit (*Caoguo*), Alpinia Oxyphylla (*Yizhi*), Clove (*Dingxiang*) (each 0.5 *liang*); Galangal (*Liangjiang*), Official Cinnamon (*Guangui*), Angelica Dahurica (*Baizhi*), Asarum (*Xixin*), Angelica Pubescens (*Duhuo*) (each 2 *liang*); Phellodendron Bark (*Huangbai*), Red Tangerine Peel (*Hongchenpi*), Licorice Root (*Gancao*), Gypsum (*Shigao*), Talc (*Huashi*), Atractylodes Macrocephala (*Cangzhu*) (each 4 *liang*).
All herbs must be authentic and sun-dried into powder. Mix with fifteen *sheng* of new rice flour. Blend the herb powder evenly with the flour. Knead into pills the size of goose eggs using the juice of *Polygonum aviculare* (Big Smartweed). Cover layer by layer with completely dry straw for three days and nights. When the heat subsides slightly, cover again for half a day. Dry and store in bamboo baskets. When brewing, use two *liang* of yeast powder per *dou* of rice, mixed into the rice.

Mandianxiang Yeast Formula:
Wheat Flour (100 *jin*), Glutinous Rice Flour (50 *jin*), Sweet Melon (100 pieces, select ripe fragrant ones, peel and remove seeds, pound to extract juice), Lotus Flower (pound to extract juice), Atractylodes Macrocephala (*Baizhu*) (10 *liang*), Sandalwood (*Baitanxiang*), Cardamom (*Suosharen*), Patchouli (*Huoxiang*), Licorice Root (*Gancao*) (each 5 *liang*), Costus Root (*Muxiang*) (0.5 *liang*), Lingnan Aglaia (*Linglingxiang*), Clove (*Dingxiang*), Angelica Dahurica (*Baizhi*) (each 3 *liang*).
Grind the nine herbs into a fine powder. Mix evenly with wheat flour and melon juice. Press into slices resembling fine yeast. Wrap in paper and hang in a ventilated place for fifty days. Use one *jin* of yeast per *dou* of rice. In summer, seal the jar. In winter, when the yeast begins to ferment slightly, prepare a bowl of thin glutinous rice porridge, warm it, and add it to the yeast.

Method to Stop Sourness in Wine: To one jar of wine, add one raw egg, one *liang* of coarsely crushed Gypsum (*Shigao*), ten Cardamom seeds (*Sharen*), and ten Apricot Seeds (*Xingren*). Soak for two days. Another method: Heat a piece of tin until red-hot, drop it into the wine to remove the sour taste, then remove the tin.

Seven-Vinegar Method: Use five *dou* of aged stored rice as the standard. Do not wash it thoroughly. Soak for seven days, changing the water once daily. On the tenth day, steam it into cooked rice. While hot, pack it into a jar, press flat, and seal tightly to prevent gas escape. Turn it over on the third day. Open on the seventh day, turn it over again, and pour in three *dan* of well water. Seal again for seven days. Stir and seal repeatedly. After twenty-one days (three sevens), good vinegar is ready. This method is simple and ingenious.

Three-Yellow Vinegar Method: During the Sanfu period, wash one *dou* of aged stored rice and steam it into firm rice. Spread it evenly to cool. Cover the surface of the rice with *Broussonetia papyrifera* (Paper Mulberry) leaves; *Xanthium* or *Artemisia Annua* are also acceptable. Wait until a yellow mold grows. Remove the cover, turn the rice over, and dry it in the sun the next day. Winnow to remove the yellow mold. Prepare another batch of one *dou* of aged rice, steaming and drying it as before. On the Autumn She festival, cook another *dou* of aged rice. Mix this cooked rice with the previously dried yellow-molded rice. Add water until the level is about four fingers high above the rice. Cover the vessel with gauze. Let it mature for forty-nine days. Do not disturb it; allow it to mature naturally.

Wheat Yellow Vinegar Method: Take any amount of wheat, wash it thoroughly. Soak in clear water for three days. Drain and steam until cooked. Spread it out in a warm place on a reed mat. Cover with *Broussonetia papyrifera* leaves for three to five days until yellow mold grows. Remove the leaves. Dry thoroughly and clean. Put into a vat, mix with water, and level the surface. Pile the mixture to a height of one fist. Seal with water for seventy-seven days until mature.

Barley Vinegar Method: Take two *dou* of barley grain. Fry one *dou* until yellow. Soak in water for one day and night, then steam into rice. Mix with six *jin* of wheat flour. Spread evenly on a mat in a clean room. Cover with *Broussonetia papyrifera* leaves for seven days until yellow mold grows. Dry in the sun. Fry the remaining one *dou* of barley until yellow. Soak overnight, steam into rice, and spread to cool. Mix with the wheat yellow mold. Press into a vat. Add six *dou* of water and stir. Seal tightly for twenty-one days until mature.

Lees Vinegar Method: Take one *shi* of fermented lees (from previous wine making) and soak in water. Mix with three *dou* of coarse bran and two *dou* of wheat bran. Place in a warm area, cover, and stir/press frequently. Wait until it smells fragrant and tastes like vinegar. Filter according to standard methods. Adjust quantities according to seasons: Spring/Autumn use four and a half *dou* of coarse bran and two and a half *dou* of wheat bran; Summer uses the base amounts; Winter uses five *dou* of coarse bran and three *dou* of wheat bran. Adjust based on weather temperature.

Date Vinegar Method: Boil red dates until soft. Cool the broth. Add a small amount of wine yeast starter, or use aged red rice cooked and added to the mixture. Mix well and put into a jar. Leave a small hole on the surface of the jar. Place in the sun until fragrant and ripe.

Dry Vinegar Method: Take one *sheng* of dried plum meat. Soak in five *sheng* of strong vinegar. Sun-dry. Repeat until the vinegar is consumed. Grind into powder and store. To use, take a small amount, dissolve in water, and it becomes vinegar.

Qianli Vinegar Method: Sun-dry steamed buns. Soak them in vinegar until saturated. Sun-dry and soak repeatedly. Generally, soak more in vinegar and dry thoroughly for storage. To use, take a small amount, grind with water, and apply.

Vinegar Meat for Treating Carbuncles: A "meat cap" may form on the surface of vinegar in a jar. Remove it, pickle it with salt, and it turns back into vinegar. This can be used to mix with herbal powders and applied externally to treat carbuncles, furuncles, and back infections.

Yellow Matured Soybean Paste Recipe: Fry soybeans until cooked, peel, and grind finely. For every *dou* of powder, add three *jin* of wheat flour. Mix with broth to form dough. Slice into palm-sized pieces. Steam until cooked. Spread on a mat. Cover with *Elaeagnus* leaves, *Xanthium*, or *Artemisia Annua* for three to four days until heat develops and yellow mold grows. Turn over and dry in strong sunlight. The longer the drying, the better. For every *jin* of dry yellow powder, use four *liang* of salt. Process with Perilla decoction. Pile higher than the yellow mold by one fist and dry.

Wheat Sweet Sauce: Take any amount of wheat. Wash and soak for one day and night. Drain and steam into rice. Place in a large basin. Cover tightly with *Elaeagnus* leaves for five to seven days until yellow mold grows. Cool for half a day, then cover again for seven days. Dry and take out to sun-dry. When extremely dry and fragrant, grind finely. For every *jin* of yellow powder, use four *liang* of clean salt. Mix with Perilla decoction to a consistency like thin porridge. Place in a vat to dry in the sun. Stir five to seven times daily. Dry for two months until the sauce becomes thick and black. Store in jars; the longer it ages, the better. Another method: Use white late-season rice, processing it similarly by steaming and drying.

Soy Sauce Making Method: It is best to start in March. Take two *dou* of large soybeans, boil until soft, and discard the soup. Place the beans in a large plate. Mix with enough wheat flour to coat them adequately. Lay dry grass on a board, place a mat on top, and spread the coated beans to a thickness of two inches. Cover the beans with *Elaeagnus* leaves or mugwort grass. Wait for three to seven days until yellow mold and white hairs grow. Take out and sun-dry. For every *jin* of dried beans, add four *liang* of clean salt. Place in a vat with an appropriate amount of water and sun-dry. Stir twice at noon and morning. By May or June, extract the oil and store it in a separate vat. Once the soybean paste is dry, use a bamboo sleeve to extract all the oil. Grind the beans into paste. Add cool Perilla decoction and sun-dry to make the final sauce.