系手搓面。或糯米粉，鸡头粉亦可。补中益气。
白面（六斤，作乞马） 羊肉（二脚子，熟，切乞马）
上件，用好肉汤炒，葱、醋、盐一同调和。
系畏兀儿茶饭。补中益气。
白面（六斤，和，按作钱样） 羊肉（二脚子，熟切） 羊舌（二个，熟切） 山药（一
斤） 蘑
菇
（半斤） 胡萝卜（五个） 糟姜（四两，切）
上件，用好酽肉汤同下、炒，葱、醋调和。
补脾胃，益气力。
羊肉（一脚子，卸成事件，熬成汤，滤净） 粱米（二升，淘洗净）
上件，用精肉切碎乞马，先将米下汤内，次下乞马、米、葱、盐，熬成粥，或下圆米，
或折米，或渴米皆可。
补脾胃，益肾气。
羊肉（一脚子，卸成事件）
上件，熬成汤，滤净，次下粱米三升，作粥熟，下米、葱、盐，或下圆米、渴米、折米
皆可。
补中益气。
粱米（二升）
右先将水滚过，澄清，滤净，次将米淘洗三、五遍，熬成粥，或下圆米、渴米、折米皆
可。
补中益气。
羊肉（一脚子，卸成事件） 河西米（二升）
右熬成汤，滤净，下河西米，淘洗净，次下细乞马、米、葱、盐，同熬成粥，或不用乞
马亦可。
系西天茶饭名。治元脏虚冷，腹内冷痛，腰脊酸疼。
羊肉（二脚子，头蹄一副） 草果（四个） 官桂（三两） 生姜（半斤） 哈昔泥（如
回回豆子两个大）
上件，用水一铁络，熬成汤，于石头锅内盛顿，下石榴子一斤，胡椒二两，盐少许，炮
石榴子用小油一杓，哈昔泥如豌豆一块，炒鹅黄色微黑，汤末子油去净，澄清，用甲香、甘
松、
哈昔泥、酥油烧烟薰瓶，封贮任意。
Hand-rubbed noodles. Glutinous rice flour or Euryale ferox seed powder (Jitoufen) may also be used. Tonifies the Middle Jiao and benefits Qi.
White wheat flour (6 jin, made into Qima [a type of noodle]), mutton from two forelegs (cooked, cut into Qima-sized pieces).
Stir-fry the above ingredients in high-quality meat broth, then mix with green onion, vinegar, and salt for seasoning.
This is a Uyghur-style meal. Tonifies the Middle Jiao and benefits Qi.
White wheat flour (6 jin, kneaded and pressed into coin shapes), mutton from two forelegs (cooked and sliced), sheep tongue (two pieces, cooked and sliced), Dioscorea opposita (Shanyao, 1 jin), mushrooms (0.5 jin), carrots (five pieces), pickled ginger (4 liang, sliced).
Boil and stir-fry all the above ingredients together in strong meat broth, then season with green onion and vinegar.
Tonifies the Spleen and Stomach, strengthens Qi and physical strength.
Mutton from one foreleg (disassembled into pieces, boiled into broth, filtered clean), Panicum miliaceum (Liangmi, 2 sheng, washed clean).
Cut lean meat finely to make Qima. First add the Liangmi to the broth, then add the Qima, rice, green onion, and salt, and simmer into porridge. Round-grained rice, broken rice, or soaked rice may all be used.
Tonifies the Spleen and Stomach, benefits Kidney Qi.
Mutton from one foreleg (disassembled into pieces).
Boil the above into broth, filter clean, then add 3 sheng of Liangmi to cook into porridge. Add rice, green onion, and salt. Round-grained rice, soaked rice, or broken rice may all be used.
Tonifies the Middle Jiao and benefits Qi.
Panicum miliaceum (Liangmi, 2 sheng).
First boil water until clear, then filter clean. Wash the Liangmi three to five times, then simmer into porridge. Round-grained rice, soaked rice, or broken rice may all be used.
Tonifies the Middle Jiao and benefits Qi.
Mutton from one foreleg (disassembled into pieces), Hexi rice (2 sheng).
Boil the above into broth, filter clean, add the Hexi rice, wash clean, then add fine Qima, rice, green onion, and salt, and simmer into porridge. Using Qima is optional.
This is a dish name from the Western Regions. Treats deficiency-cold of the primordial organs, cold pain in the abdomen, and soreness/pain in the lower back and spine.
Mutton from two forelegs, one set of sheep head and hooves, Tsaoko fruit (Caoguo, four pieces), Cinnamomum cassia (Guangui, 3 liang), Zingiber officinale (Shengjiang, 0.5 jin), Haxini (a resinous spice, amount equivalent to two large Indian beans).
Place the above ingredients in an iron pot with water, boil into broth, and transfer to a stone pot for stewing. Add 1 jin of pomegranate seeds, 2 liang of Piper nigrum (Hujiao), and a small amount of salt. Fry the pomegranate seeds in one ladle of oil until golden yellow and slightly black. Fry a pea-sized piece of Haxini until it turns goose-yellow and slightly black. After the broth is ready, remove all surface oil, clarify the liquid, and smoke the storage bottle with incense burned from Testudinis Carapax et Plastron (Jiaxiang), Nardostachys chinensis (Gansong), Haxini, and ghee. Seal and store for use as needed.