紫苏（五两，切） 生姜（三斤，切） 盐（三斤） 木瓜（十斤，去穣，切作片子）
上件将盐入在三味内，一处拌和匀，淹两日，晒干，为细末，入在瓶子内收之，吃时汤
末一斤，甘草三两，炙为末，入在汤内如常点。
夏日饮之，解渴消痰，气味香美，格韵绝高，桂末二两，桂须四两，去粗皮，无
二两，白沙蜜一升，以水二斗先煎取一斗，待冷入新瓷瓶中，后下二味搅二、三百转令
先以油单一重覆上，加纸七重，以绳
底，蜡纸蜜封泥七日，出井熟矣！
乌梅（三十个，大而有肉者，先以汤浸三、五次，去酸水，取肉烂碾，与糖同熬） 桂
末（半两，入汤内） 球糖（一斤，临时添减，与梅同熬得所即止） 生姜（半斤，取汁，
加减多少用
上件熬成膏，看可便住火，用汤或水调点止渴，甚妙，密封瓶器。
清神爽气。
香附子（一两，拣大而无皮者，炒） 缩砂仁（一两半，炒） 木香（一分） 檀香（一
钱） 甘草
上件六味同为细末，入盐点服，不拘时。
圆通能首座。
桂花（三升，净拣去青柄子，细研，以瓷以磁器盛贮，覆合略蒸，花须就树摘，坠地者
不可） 干
上为细末，同？量入炒盐盛贮，莫令漏气，如常法点。
赵师浓。
细皮黄橘子一斤，于净盆内，以一小贴子就盆内薄切，去核留汁，生姜去皮，半斤，甘
草四两，捣碎，盐三两，一处拌，罨一、两宿，取出焙，再以橘汁浸，渗尽为度，焙干为细
末，如常法点。若更添神曲炒，麦 炒，各四两，以拌橘汁，即不须再浸，尤妙。风流酝藉
非其他洞庭汤可比，以其不去橘肉故也。
Perilla Fructus (Wusu) (five liang, sliced) Fresh Ginger Root (Shengjiang) (three jin, sliced) Salt (yan) (three jin) Quince (Mu Gua) (ten jin, pulp and seeds removed, sliced)
Mix the salt with the above three ingredients thoroughly. Soak for two days, then sun-dry. Grind into a fine powder and store in a jar. To consume, take one jin of this powder, add three liang of roasted Licorice Root (Gancao), grind into powder, and mix into hot water as one would prepare tea.
Drinking this in summer quenches thirst and resolves phlegm; its aroma is exquisite and its elegance supreme. Cinnamon Twig (Guizhi) powder (two liang), Cinnamon Twig tips (four liang, coarse bark removed), [text unclear/missing], white rock sugar (one sheng). Boil in two dou of water until reduced to one dou. Let cool, then pour into a new porcelain bottle. Add the remaining two ingredients and stir two or three hundred times to ensure uniform mixing. Cover first with a single layer of oil paper, then seven layers of regular paper, tie the bottom tightly with rope, seal with waxed paper and honey, bury in mud for seven days, retrieve, and mature by soaking in well water!
Dark Plum Fruit (Wumei) (thirty pieces, select large and fleshy ones; soak in hot water three to five times to remove acidity, extract pulp, mash, and simmer with sugar) Cinnamon Twig (Guizhi) powder (half liang, added to the decoction) Ball Sugar (Qiu Tang) (one jin, adjust quantity as needed; simmer with plums until desired consistency) Fresh Ginger Root (Shengjiang) (half jin, juice extracted, adjust quantity as needed)
Simmer the above ingredients into an ointment/paste. Stop heating when ready. Dilute with decoction or water to drink for quenching thirst; highly effective. Seal tightly in vessels.
Refreshes the spirit and invigorates the qi.
Cyperi Rhizoma (Xiangfu) (one liang, select large ones without skin, stir-fried) Amomum Fruit (Suosharen) (one and a half liang, stir-fried) Aucklandia Root (Muxiang) (one fen) Sandalwood (Tánxiāng) (one qian) Licorice Root (Gancao) [dose unspecified]
Grind the above six herbs into a fine powder. Take with salt and warm water at any time.
Abbot Yuantong Neng.
Osmanthus Flowers (Guihua) (three sheng, clean and remove green stems and fruits; grind finely; store in porcelain or magnetic ware; slightly steam; pick flowers from the tree, do not use fallen ones) Dried [ingredient missing/unclear]
Grind into a fine powder. Mix with an appropriate amount of stir-fried salt for storage. Prevent air leakage. Prepare and consume like ordinary tea.
Master Zhao Sinong.
Yellow Tangerine Peel with Fine Skin (Huangjuzi) (one jin). In a clean basin, thinly slice using a small knife, remove seeds but retain juice. Peel half jin of ginger. Crush four liang of Licorice Root (Gancao). Mix with three liang of salt. Cover and let rest for one or two nights. Retrieve and dry-roast. Then soak in tangerine juice until fully absorbed. Dry-roast again and grind into a fine powder. Prepare and consume like ordinary tea. If additionally mixed with stir-fried Medicated Leaven (Shenqu) and stir-fried Wheat Bran (Maifan), each four liang, and blended with tangerine juice, no further soaking is required; this method is particularly excellent. Its refined charm surpasses other versions of Dongting Soup, precisely because the tangerine pulp is retained.