饮食为养生要务，贵精而不贵多，饥饱得中，不可太过不及。忍饥则伤胃，过饱则伤脾，
况脾胃为人身之基本。脾胃一伤，百病由出。所以君子养生，先要慎调脾胃。饮食淡薄，神智自
清。浓味多者，不惟神智昏浊，又且动火生痰。善摄生者，不可不加意以节慎也。至有醉后入房，
饱甚作怒，其害渐积而成大病，虽良医弗为。
木樨香茶 九月桂花盛开，清晨以布单铺树下，以杖打下花头，收起。约用茶叶一斤，和
露桂花一两，用浓皮纸作袋装之，封口。以微火笼内，反复烘之。一日夜，量花茶干则住火，不
可开封，收贮竹囊中。用时取出，置瓶中，以沸汤冲之，少顷，饮则如新桂馨香。
茉莉香茶 其法亦如桂花茶样，制同。若茉莉开花时，下午摘花，投净器中，以净水浸过
宿。次早以水冲入茶卤中，清香可美。
脑子茶 以好茶用凉沸汤细喷之，微润收起，装皮纸袋中。以好冰片用薄纸包，置茶叶
中，封袋二宿则有脑子，香气极妙。
兰膏茶 上等细茶研细，一两为率，先将好酥一两溶化，倾入茶末内，不住手搅。夏月
渐渐添水搅，不可多
添，只一二匙足矣。频添无妨，务要搅匀，直至雪白为度。冬月渐添滚汤搅。春秋添温汤，入盐些少。
酥签茶 好真酥于银石器内溶化，倾入细茶末，搅匀。渐添汤搅成稀膏，散在盏内，却
以滚汤浇供之。四时皆用汤造，冬月造在风炉火上。
擂茶 芽茶用汤浸软，脂麻炒熟去皮，同搐极细，入川椒末、酥盐、油饼再擂。如干，旋
添浸茶汤。无油饼则以干面代之，入锅煎熟，随意入松子、胡桃、栗子皆可。
枸杞茶 深秋采红枸杞子，同干面拌和成剂，捏作饼，晒干研细。每末二两用细茶一两和
匀，入炼化酥油三两，旋添汤，搅成稠膏，入盐少许，下锅煎熟饮之，久用明目。甘州枸杞用滚
汤泡，烂捣尢佳。
枸杞菊花茶
甘枸杞（四两，净） 甘菊花（一两，净） 川椒（二钱半，净） 砂仁（一两半，净）
细茶（五两） 甘草（炙，一两） 芝麻（炒熟去皮，一升五合） 白米（一升，炒作粉）
上为细末，拌匀，煎成再点汤用。
天香汤 白木梅花盛开时，收拣净，用石臼捣烂如泥，每一斤入盐一两炒，甘草炙为末，
拌匀，放瓶中密封，晒七日，沸汤点服。
暗香汤 梅花将开时，清旦摘取半开花蕊连蒂置瓶内。每一两用炒盐一两洒之，不可以手
触坏，用浓纸数重封固，置阴处。次年取时，先置蜜于盏内，然后取花头二三个内于中，滚汤一
泡，自开如新。
杏汤 杏仁三两，用百沸汤二升浸盖之，候冷去皮尖，又换沸汤，泡五次为度。控干研细，
用蜜一斤，炼五六沸，候冷，旋倾入杏器中，又研，如是旋研旋添，研极细点汤。
凤髓汤 能理肺气。
松子仁 胡桃仁（泡去衣。各一两） 炼蜜（半斤）
上将二味研烂入蜜，和匀，沸汤点服。
醍醐汤
乌梅（一斤捶碎，四碗水煎一碗，澄清去渣，不犯铁器，听用） 砂仁（半斤，研） 白檀
香（二钱） 麝香（一字） 蜜（五斤）
上梅水和蜜、砂仁于银器内，熬赤为度，冷入二香，和匀点汤。
香橙汤
大橙皮（鲜者，三斤） 鲜生姜（五斤） 甘草末（二两） 檀香末（半两）
上将橙、姜各捣烂，绢滤取细膏，入甘草、檀香末，和匀作饼，晒干，用时研细，入盐汤点服。
熟梅汤
黄梅肉（十斤） 盐（一斤） 青椒（四两） 甘草末（六两） 姜汁（一碗）
上拌匀，日晒半月收之。
又法∶黄梅不拘多少，先将二三十枚于砂锅内煮令卤汁出。逐渐添梅，不添水，只干煮熟，
净罐收之，不犯铜铁器。用时旋切细，姜丝、花椒、甘草、盐随意入。
蜜枣汤 大枣一斤，去核，生姜汁和蜜听用。先将枣用水五升熬，滤去皮核，取膏合
姜、蜜和调，尝味得中，收贮，沸汤点服。
造香水 沉香水∶用净瓦片烧微红，置平地上，焙香。以瓶器盖定，约香气竭即翻瓶，
以沸汤倾入盖之。一法用丁香五个，竹叶七片炙，同投沸汤中，密封片时可用之。白豆蔻水同法。
紫苏水∶取紫苏叶用纸包焙勿翻，候香，泡一次急倾，再泡合和之。凡造香水，先须倾百沸汤在
瓶内，然后以所用之香投入，密封其口。若先投香以汤泡之，则不甚香。
Diet is a crucial task for health preservation; it values quality over quantity. Hunger and fullness should be moderate, neither excessive nor insufficient. Enduring hunger damages the Stomach (Wei), while overeating damages the Spleen (Pi). Moreover, the Spleen and Stomach are the foundation of human life. Once the Spleen and Stomach are injured, various diseases arise. Therefore, those who value health must first carefully regulate the Spleen and Stomach. Light and bland diets keep the spirit and intellect clear. Rich and strong flavors not only cloud the spirit and intellect but also stir up internal Fire and generate Phlegm. Those skilled in self-care cannot fail to pay attention to moderation and caution. As for those who engage in sexual intercourse after drunkenness or become angry when overly full, their harm accumulates gradually into serious illness, which even good physicians cannot treat.
Muxi Fragrant Tea: In September when osmanthus flowers bloom abundantly, spread cloth sheets under the trees early in the morning, beat the branches with sticks to make the flowers fall, and collect them. Use approximately one jin (approx. 500g) of tea leaves mixed with one liang (approx. 37.5g) of dew-covered osmanthus flowers. Pack them in a bag made of thick bark paper, seal it, and roast repeatedly inside a small charcoal stove with low heat. After one day and night, stop heating when the flower-tea mixture becomes dry. Do not open the package; store it in a bamboo pouch. When using, take it out, place it in a pot, and brew with boiling water. Drink after a short while; the fragrance will be as fresh and aromatic as new osmanthus.
Jasmine Fragrant Tea: The method is similar to osmanthus tea. If harvesting jasmine flowers, pick them in the afternoon, put them in a clean container, and soak them overnight with clean water. Early the next morning, pour water into the tea decoction residue; the fragrance will be clear and pleasant.
Brain Tea: Spray good tea finely with cool boiled water until slightly moist, then collect it and pack it into a bark paper bag. Wrap good borneol (Bingpian) in thin paper and place it among the tea leaves. Seal the bag for two nights to infuse the "brain" (borneol) flavor, resulting in an exquisite aroma.
Lan Gao Tea: Grind high-quality fine tea into powder, taking one liang as a standard. First, melt one liang of good su (clarified butter/ghee) and pour it into the tea powder, stirring continuously. In summer, add water gradually while stirring; do not add too much, just one or two spoons suffice. Frequent addition is acceptable, but ensure thorough mixing until the mixture turns snow-white. In winter, gradually add boiling water while stirring. In spring and autumn, add warm water and a little salt.
Su Qian Tea: Melt pure su (clarified butter/ghee) in a silver or stone vessel, pour it into fine tea powder, and mix evenly. Gradually add water and stir into a thin paste. Spread it in a cup, then pour boiling water over it for consumption. This can be prepared with hot water in all seasons; in winter, prepare it over a wind stove fire.
Lei Cha (Pounded Tea): Soak bud tea in hot water until soft. Roast sesame seeds until cooked, peel off the skins, and pound them together with the tea until extremely fine. Add Sichuan pepper powder, su (clarified butter/ghee), salt, and oil cakes, and pound again. If too dry, add tea infusion liquid as needed. If oil cakes are unavailable, use dry flour instead, fry it in a pan until cooked, and add pine nuts, walnuts, or chestnuts as desired.
Gouqi Tea: Collect red wolfberry fruits in late autumn, mix them with dry flour to form a dough, shape into cakes, dry them in the sun, and grind into fine powder. Mix two liang of this powder with one liang of fine tea. Add three liang of refined su (clarified butter/ghee), gradually add water, and stir into a thick paste. Add a little salt, cook in a pan, and drink. Long-term use brightens the eyes. Wolfberries from Ganzhou are best when soaked in boiling water until soft and mashed.
Gouqi Chrysanthemum Tea:
Gan Gouqi (Wolfberry Fruit, 4 liang, cleaned) Gan Juhua (Chrysanthemum Indicum Flower, 1 liang, cleaned) Chuan Jiao (Sichuan Pepper, 2.5 qian, cleaned) Sha Ren (Amomum Fruit, 1.5 liang, cleaned)
Fine Tea (5 liang) Zhi Gancao (Honey-fried Licorice Root, 1 liang) Zhi Ma (Sesame Seed, roasted, peeled, 1 sheng 5 he) Bai Mi (White Rice, roasted into powder, 1 sheng)
Grind all ingredients into fine powder, mix well, decoct, and then add boiling water before drinking.
Tian Xiang Tang: When white plum blossoms are in full bloom, collect and clean them, pound them in a stone mortar until mushy. For every one jin of plum flesh, add one liang of salt and stir-fry. Add honey-fried Licorice Root powder, mix well, seal in a jar, and expose to sunlight for seven days. Brew with boiling water and drink.
An Xiang Tang: When plum blossoms are about to open, pick half-opened flower buds with pedicels early in the morning and place them in a jar. For every one liang of flowers, sprinkle one liang of stir-fried salt. Do not touch with hands to avoid damage. Seal tightly with multiple layers of thick paper and store in a shady place. When using the following year, place honey in a cup first, then add two or three flower heads, and pour boiling water over them; they will reopen as if fresh.
Xing Tang: Take three liang of apricot kernels, soak them in two sheng of boiling water, cover, and let cool. Peel off the skin and remove the tips. Change to fresh boiling water and repeat soaking five times. Drain and grind finely. Use one jin of honey, refine it by boiling five to six times, let it cool, and gradually pour it into the ground apricot kernel mixture, grinding continuously until extremely fine. Add boiling water before drinking.
Feng Sui Tang: Can regulate Lung Qi.
Song Zi Ren (Pine Nut Kernel) Hu Tao Ren (Walnut Kernel, soaked and peeled, each 1 liang) Lian Mi (Refined Honey, half jin)
Grind the two kernels thoroughly, mix with honey, and brew with boiling water to drink.
Ti Hu Tang:
Wu Mei (Smoked Plum Fruit, 1 jin, crushed; decoct with four bowls of water until one bowl remains, clarify and filter dregs, avoid iron vessels, set aside) Sha Ren (Amomum Fruit, half jin, ground) Bai Tan Xiang (Agarwood Wood, 2 qian) She Xiang (Musk, one zi) Mi (Honey, 5 jin)
Mix the plum water, honey, and Sha Ren in a silver vessel, boil until reddish. Cool down, add the two fragrances, mix well, and brew with boiling water.
Xiang Cheng Tang:
Da Cheng Pi (Large Orange Peel, fresh, 3 jin) Xian Sheng Jiang (Fresh Ginger, 5 jin) Gan Cao Mo (Licorice Powder, 2 liang) Tan Xiang Mo (Agarwood Powder, half liang)
Pound the orange peel and ginger separately, filter through silk cloth to obtain fine paste. Mix with Licorice Powder and Agarwood Powder, form into cakes, dry in the sun. When using, grind into powder, add salt water, and brew to drink.
Shu Mei Tang:
Huang Mei Rou (Yellow Plum Flesh, 10 jin) Yan (Salt, 1 jin) Qing Jiao (Green Pepper, 4 liang) Gan Cao Mo (Licorice Powder, 6 liang) Jiang Zhi (Ginger Juice, one bowl)
Mix well, sun-dry for half a month, and store.
Another method: Take any amount of yellow plums, first boil twenty to thirty pieces in a clay pot until juice extracts. Gradually add more plums without adding water, cook until dry and fully cooked, store in clean jars, avoiding copper and iron vessels. When using, slice thinly, and add ginger strips, Sichuan pepper, licorice, and salt as desired.
Mi Zao Tang: One jin of large dates, pitted. Prepare ginger juice and honey. Boil the dates in five sheng of water, filter out skins and pits, extract the paste. Mix with ginger juice and honey, taste to ensure balance, store, and brew with boiling water to drink.
Making Perfumed Water:
Chen Xiang Shui (Agarwood Perfumed Water): Burn clean tile shards until slightly red, place on flat ground, and roast the agarwood over them. Cover with a bottle; when the aroma dissipates, flip the bottle. Pour boiling water into the covered bottle. Alternatively, roast five cloves and seven bamboo leaves, throw them into boiling water, seal tightly, and use after a short time. Bai Dou Kou Shui (Cardamom Perfumed Water) is made similarly.
Zi Su Shui (Perilla Perfumed Water): Wrap perilla leaves in paper and roast without flipping. When fragrant, steep once and immediately pour out, then steep again and mix. To make any perfumed water, first pour boiling water into the bottle, then add the chosen fragrance, and seal tightly. If fragrance is added first and then water, the scent will not be strong.