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In general, winter melon (Benincasa hispida) promotes the downward movement of Qi when consumed. It is particularly suitable for Hongxiangjiao (Hong Kong foot, characterized by swelling and pain in the lower limbs). However, it induces coldness in the middle jiao and should not be eaten in large quantities. It can eliminate medicinal effects accumulated over many years and is highly damaging to the human body. Long-term consumption leads to deficiency and deterioration of tendons and bones. Lettuce (Lactuca sativa) induces coldness in the body; long-term consumption causes cold fluid generation in joints and bones, leading to whitening of hair and temples. Perilla frutescens var. acuta (Lanxiang), Coriandrum sativum (Huisui), and Brassica rapa var. parachinensis (Yuntai) offer no benefit to humans. Chrysanthemum morifolium (Ganju) and Lycium chinense (Gouqi) vegetables can trigger Danshi disease (heat toxicity caused by taking mineral pills); consumed in small amounts they are warm, but in large amounts they are cold. Perilla frutescens (Zisu), Mentha haplocalyx (Bohe), Perilla frutescens var. frutescens (Renye), and Glechoma longituba (Shuisu) warm the middle jiao and benefit humans. Medicago sativa (Shumu), Artemisia argyi (Baihao), Arctium lappa (Niubang), and Rehmannia glutinosa (Dihuang) seedlings are very beneficial. Although Medicago sativa is slightly cold, it is beneficial and suitable for long-term consumption. All vegetables should be cooked before eating; raw consumption damages the body. Scallion (Xie), although considered a pungent vegetable, differs from the Five Pungents (Wuxin); it warms the middle jiao and supplements tendons and bones, making it edible. Scallion (Cong) harmonizes various Qi; consuming small amounts is harmless, but excessive consumption causes deficiency and coldness. Chinese chive (Jiu) shoots begin to grow green after the second lunar month; boiled, they are very nourishing. They should not be eaten from early April onwards. From after the 20th day of the seventh lunar month, they gradually become suitable for consumption, but after September they become cold and carry earthy qi. Radish (Luobo) aids digestion and resolves phlegm, making it very suitable for consumption; both raw and cooked forms are good. Artemisia selengensis (Xiehao) offers little benefit but causes no harm. Vitex agnus-castus (Manjing) pickled until yellow is edible. Mustard greens (Jie) generate heat, stir up wind, and damage tendons and bones. Garlic (Suan) damages blood and counteracts medicinal efficacy, so it should not be eaten. Okra (Kui) has a slippery nature; it is unsuitable for summer consumption. In winter, it is dried and used when boiled. Radish pickles aid digestion and promote the free flow of the Large and Small Intestines. Vinegar and salty foods both damage tendons and bones; one must especially exercise restraint and not indulge one's desires.

Narrative on Rice, Beans, etc., Nine Items (Tea and Wine Attached) (General Note: "Eat as much as you like in small amounts" means eating a small amount at will.)
White rice is very beneficial. Mung beans (Xiaodou), mung beans (Lv dou - *Note: likely refers to black or other beans in context, but text says Lv dou*), and white beans all stir up Qi and deplete body fluids; small amounts can be consumed freely. Soybeans (Dadou) strongly promote the downward movement of Qi and benefit humans; long-term consumption makes the body feel heavy. Buckwheat (Qiaomai) should not be eaten. Wheat flour (Xiaomian) generates heat when consumed and should not be eaten frequently. Barley flour (Damian) is very beneficial, with a slightly cold nature, but may induce Pi Qi (accumulation disorders). Japonica rice (Jingmi) has a cold nature; tea in the South (warm and humid climate) should not be consumed in large quantities; hot brewed mulberry leaf tea can be used as a substitute. Alcohol contains heat toxins; soaking Rehmannia glutinosa (Dihuang), Salvia miltiorrhiza (Danshen), and soybeans allows it to be drunk. (With