古本草不载野狼肉，今云性热，治虚弱。然食之末闻有毒。今制造用料物以助其
味，暖五脏，温中。
野狼肉（一脚子，卸成事件） 草果（三个） 胡椒（五钱） 哈昔泥（一钱） 荜拨（二
钱） 缩砂（二钱） 姜黄（二钱） 咱夫兰（一钱）
上件，熬成汤，用葱、酱、盐、醋一同调和。
补益五脏。
羊肉（一脚子，煮熟，切细） 羊尾子（二个，熟，切细） 藕（二枚） 蒲笋（二斤）
黄瓜（五个） 生姜（半斤） 乳饼（二个） 糟姜（四两） 瓜齑（半斤） 鸡子（一十
个，煎作
饼） 蘑菇（一斤） 蔓菁菜 韭菜（各切条道）
上件，用好肉汤，调麻泥二斤、姜末半斤，同炒。葱、盐、醋、调和，对胡饼食之。
补中益气。
白面（六斤，切细面） 羊肉（二脚子，煮熟，切条道乞马） 羊肚肺（各一个，煮熟
切） 鸡
子（五个，煎作饼，裁幡） 生姜（四两，切 韭黄（半斤） 蘑菇（四两） 台子菜 蓼
牙胭
脂上件，用清汁下胡椒一两，盐、醋调和。
补中益气。
白面（六斤，切细面） 羊胸子（二个，退洗净，煮熟，切如色数块）
上件，用红曲三钱，淹拌，熬令软，同入清汁内，下胡椒一两，盐、醋调和。
补虚羸，益元气。
白面（六斤） 鸡子（十个，取白） 生姜汁（二合） 豆粉（四两）
上件，用山药三斤，煮熟，研泥，同和面，羊肉二脚子，切丁头乞马，用好肉汤下炒，
葱、盐调和。
Ancient materia medica texts do not record wolf meat; it is now said to be hot in nature and treats deficiency and weakness. However, there is no report of toxicity from consuming it. In current preparation, various condiments are added to enhance its flavor, warming the Five Viscera (Five Zang Organs) and warming the Middle Jiao (Middle Burner).
Wolf meat (one hind leg, disassembled into pieces), Caoguo (Tsaoko Fruit, *Amomum tsaoko*), three fruits; Hu jiao (Black Pepper, *Piper nigrum*), five qian; Hexini (Saffron, *Crocus sativus*), one qian; Bibo (Long Pepper, *Piper longum*), two qian; Suosha (Sand Cardamom, *Amomum kravanh*), two qian; Jianghuang (Turmeric, *Curcuma longa*), two qian; Zufan (Saffron, *Crocus sativus*), one qian.
Boil these ingredients into a soup, and season with scallions, soy sauce, salt, and vinegar together.
[Nourishes the Five Viscera.]
Mutton (one hind leg, boiled until cooked, cut into fine shreds), Sheep tail fat (two pieces, boiled, cut into fine shreds), Lotus root (two segments), Cattail shoots (Pu sun, *Typha angustifolia* rhizomes), two jin; Cucumber (five), Ginger (Sheng jiang, *Zingiber officinale*), half a jin; Milk cake (Rubing, dairy product), two pieces; Pickled ginger (Zao jiang), four liang; Pickled melon (Gua ji, preserved vegetable), half a jin; Chicken eggs (Jizi, *Galli domestici Ovum*), ten pieces (pan-fried into cakes); Mushrooms (Mo gu, *Agaricus bisporus* or similar edible fungi), one jin; Turnip greens (Manjing cai), Chinese chives (Jiucai, *Allium tuberosum*) (all cut into strips).
Take the above ingredients, use good meat broth, mix in two jin of sesame paste and half a jin of minced ginger, and stir-fry together. Season with scallions, salt, and vinegar, and eat with Hu bing (Central Asian-style flatbread).
[Supplements the Middle and benefits Qi.]
White flour (Bai mian, six jin, cut into fine noodles), Mutton (two hind legs, boiled until cooked, cut into strips called 'qima'), Sheep stomach and lungs (one each, boiled and sliced), Chicken eggs (five, pan-fried into cakes, cut into banner shapes), Ginger (four liang, shredded), Yellow chives (Jiu huang, *Allium tubulosum* etiolated shoots), half a jin; Mushrooms (four liang), Taizi vegetable (a type of leafy green), Smartweed sprouts (Liao ya, *Polygonum hydropiper* shoots), Red pigment (Yanzhi, natural red dye).
Take the above ingredients, add one liang of black pepper to clear broth, and season with salt and vinegar.
[Supplements the Middle and benefits Qi.]
White flour (six jin, cut into fine noodles), Lamb breast (Yang xiongzi, two pieces, de-haired and washed clean, boiled until cooked, cut into blocks of specified size).
Take the above ingredients, marinate and mix with three qian of Red Yeast Rice (Hong qu, *Monascus purpureus*), simmer until soft, then add to clear broth, include one liang of black pepper, and season with salt and vinegar.
[Replenishes deficiency and emaciation, benefits primordial Qi.]
White flour (six jin), Chicken eggs (ten, taking only the whites), Ginger juice (Er he), Bean powder (Dou fen, four liang).
Take the above ingredients, boil three jin of Chinese Yam (Shanyao, *Dioscorea opposita*) until cooked, grind into a paste, and mix with the flour. Cut two hind legs of mutton into diced pieces ('qima'), stir-fry in good meat broth, and season with scallions and salt.