半黄梅（一百个，捶去核与仁） 青椒（四两，拣净秤）姜（一斤，去皮研） 甘草（四
两，炙，为末
上于净盆中一处拌匀，安烈日中晒半月，以色变稍紫为度，更约度稀稠得所为佳，如遇
阴雨，展日候熟，安净器中，每用少许，沸汤点。
滁州沈司理传。
缩砂仁（三两） 石菖蒲（一两） 甘草（半两，炙）
上为细末，入盐少许，沸汤点服。
枨汤
枨子（十个） 干山药（一两） 甘草（二两） 盐（四两，炒用）盐白梅（四两，捶
破去仁，不去核）
上先用枨子，山药，甘草，白梅一处研细，捏作饼子，焙干，再碾为细末，入檀香半两
尤佳。一方入生姜二两。
百药煎（三两，细切作片子） 檀香（锉焙） 白芷（各半两） 甘草（炙，一两半）
上为细末，沸汤点。
神曲（炒） 麦 （炒） 甘草（炙，各三两） 丁香（一分） 胡椒（一分） 盐（三
两） 生姜（四两
上件除丁香、胡椒二味外，余药共一处，浸一宿，次日焙干，连丁香、胡椒同碾为末，
沸汤点。
橘香汤，治一切气滞，心腹刺痛，寒气痞结，善解宿醒。川姜（七钱半，炮，刮净秤，
锉如面者良） 陈皮（一两，汤浸洗，去白，焙干秤） 缩砂仁（七钱半，面裹煨）胡椒（七
钱半，拣净） 甘草（一两半，炙，刮去焦者秤） 桔梗（一两半，去须） 盐（二两，炒
干，须是无泥者，如味淡，更以意加之）
上为细末，每服一钱，沸汤点。
[ Yunmei Tang (Rhyme Plum Decoction) ]
Banhuangmei (100 fruits, crushed to remove pits and kernels) Qingjiao (4 liang, selected and weighed clean) Jiang (1 jin, peeled and ground) Gancao (4 liang, processed with honey/heat, powdered).
Mix the above ingredients thoroughly in a clean basin. Place in direct sunlight for half a month until the color turns slightly purple. Adjust the consistency as appropriate; if rainy weather occurs, extend the time until fully dried. Store in a clean vessel. Take a small amount each time and brew with boiling water.
This prescription was transmitted by Shen Sili of Chuzhou.
[ Bashen Tang (Eight Gods Decoction) ]
Suosharen (3 liang) Shichangpu (1 liang) Gancao (0.5 liang, processed with heat).
Grind the above ingredients into a fine powder. Add a small amount of salt and take with boiling water.
[ Cheng Tang (Orange Decoction) ]
Chengzi (10 pieces) Ganshanyao (1 liang) Gancao (2 liang) Yan (4 liang, stir-fried) Yanbaimei (4 liang, crushed to remove kernels but keep pits).
First, grind Chengzi, Shanyao, Gancao, and Baimei together into a fine powder. Shape into cakes, bake until dry, then grind again into a fine powder. Adding Tanxiang (0.5 liang) is particularly beneficial. Another variant adds Shengjiang (2 liang).
[ Baiyaojian Formula ]
Baiyaojian (3 liang, sliced finely) Tanxiang (chopped and baked) Baizhi (each 0.5 liang) Gancao (processed with heat, 1.5 liang).
Grind the above ingredients into a fine powder and take with boiling water.
[ Shenqu Formula ]
Shenqu (stir-fried) Maiya (stir-fried) Gancao (processed with heat, each 3 liang) Dingxiang (1 fen) Hujiao (1 fen) Yan (3 liang) Shengjiang (4 liang).
Except for Dingxiang and Hujiao, soak the remaining ingredients overnight. Bake dry the next day, then grind together with Dingxiang and Hujiao into a powder. Take with boiling water.
[ Juxiang Tang (Tangerine Fragrance Decoction) ]
Indicated for all types of Qi stagnation, stabbing pain in the heart and abdomen, cold-dampness obstruction, and effectively resolves hangovers.
Chuanjiang (7.5 qian, processed/scalded, scraped clean and weighed; best when chopped to resemble flour) Chenpi (1 liang, soaked in hot water, washed, white pith removed, baked dry and weighed) Suosharen (7.5 qian, wrapped in dough and roasted) Hujiao (7.5 qian, selected clean) Gancao (1.5 liang, processed with heat, scorched parts scraped off and weighed) Jiegeng (1.5 liang, remove roots/fibers) Yan (2 liang, stir-fried dry; must be free of mud; add more if taste is bland).
Grind the above ingredients into a fine powder. Take 1 qian per dose, brewed with boiling water.