补中，益精气。
羊肉（一脚子，卸成事件） 草果（五个） 回回豆子（半升，捣碎，去皮）
上件，同熬成汤，滤净，用鸡头粉二斤，豆粉一斤，羊血和作 粉，羊肉切细乞马炒，
葱、醋一同调和。
补中，益精气。
羊肉（一脚子，卸成事件） 草果（五个） 回回豆子（半升，捣碎，去皮）
上件，同熬成汤，滤净，用鸡头粉二斤，豆粉一斤，白面一斤，同作面。羊肉切片，儿
乞马入炒，葱、醋一同调和。
补中，益精气。
羊肉（一脚子，卸成事件） 草果（五个） 良姜（二钱）
上件，同熬成汤，滤净，用羊肝酱同取清汁，入胡椒一两，次用鸡头粉二斤，豆粉一斤
，同作 粉，羊肉切细乞马，下盐、醋调和。
补中益气。
羊肉（一脚子，卸成事件） 草果（五个） 回回豆子（半升，捣碎，去皮）
上件，同熬成汤，滤净，用羊肉切作馅，下陈皮一钱，去白，生姜一钱，细切，五味和
匀，次用鸡头粉二斤，豆粉一斤，作枕头馄饨。汤内下香粳米一升，回回豆子二合，生姜汁
二合，木瓜汁一合，同炒，葱、盐调和匀。
补中益气。
羊肉（一脚子，卸成事件） 草果（五个） 回回豆子（半升，捣碎，去皮）
上件，同熬成汤，滤净，羊头洗净二个，羊肚、肺各二具，羊白血双肠儿一副，并煮熟
切，次用豆粉三斤，作粉，蘑菇半斤，杏泥半斤，胡椒一两，入青菜、芫荽炒，葱、
盐、醋调和。
Tonify the Middle Jiao (Middle Burner), benefit essence and qi.
Mutton (one hindquarter, cut into pieces) Caoguo (Tsao-ko Fruit, five pods) Huahui Dou (Vigna unguiculata subsp. sesquipedalis, half sheng, crushed, peeled)
The above ingredients are boiled together to make a broth, which is then filtered clear. Use Ervatamia coronaria powder (Jitou Fen, two jin) and bean flour (Dou Fen, one jin), mix with sheep blood to form a dough. Cut the mutton finely, stir-fry in Qima (a type of cooking vessel/method), and season with green onion and vinegar.
Tonify the Middle Jiao (Middle Burner), benefit essence and qi.
Mutton (one hindquarter, cut into pieces) Caoguo (Tsao-ko Fruit, five pods) Huahui Dou (Vigna unguiculata subsp. sesquipedalis, half sheng, crushed, peeled)
The above ingredients are boiled together to make a broth, which is then filtered clear. Use Ervatamia coronaria powder (Jitou Fen, two jin), bean flour (Dou Fen, one jin), and white wheat flour (Baifan, one jin) to make dough. Slice the mutton, stir-fry in Qima, and season with green onion and vinegar.
Tonify the Middle Jiao (Middle Burner), benefit essence and qi.
Mutton (one hindquarter, cut into pieces) Caoguo (Tsao-ko Fruit, five pods) Liangjiang (Galangal Root, two qian)
The above ingredients are boiled together to make a broth, which is then filtered clear. Extract the clear juice from sheep liver paste (Yanggan Jiang). Add Piper nigrum (Huajiao, one liang). Subsequently, use Ervatamia coronaria powder (Jitou Fen, two jin) and bean flour (Dou Fen, one jin) to make dough. Cut the mutton finely, place in Qima, and season with salt and vinegar.
Tonify the Middle Jiao (Middle Burner) and benefit qi.
Mutton (one hindquarter, cut into pieces) Caoguo (Tsao-ko Fruit, five pods) Huahui Dou (Vigna unguiculata subsp. sesquipedalis, half sheng, crushed, peeled)
The above ingredients are boiled together to make a broth, which is then filtered clear. Mince the mutton for filling. Add Chenpi (Aged Tangerine Peel, one qian, pith removed), Shengjiang (Fresh Ginger, one qian, finely sliced), and Wewei (Schisandra chinensis, or mixed spices) blended evenly. Subsequently, use Ervatamia coronaria powder (Jitou Fen, two jin) and bean flour (Dou Fen, one jin) to make pillow-shaped wontons (Zhentou Hundun). In the soup, add Xiangjingmi (Fragrant Japonica Rice, one sheng), Huahui Dou (Vigna unguiculata subsp. sesquipedalis, two ge), Shengjiangzhi (Ginger Juice, two ge), and Mugua Zhi (Chaenomeles Speciosa Juice, one ge), stir-fry together, and season with green onion and salt.
Tonify the Middle Jiao (Middle Burner) and benefit qi.
Mutton (one hindquarter, cut into pieces) Caoguo (Tsao-ko Fruit, five pods) Huahui Dou (Vigna unguiculata subsp. sesquipedalis, half sheng, crushed, peeled)
The above ingredients are boiled together to make a broth, which is then filtered clear. Wash two sheep heads clean. Take two sets each of sheep stomach (Yangdu) and sheep lung (Yangfei), and one set of sheep white blood double intestine (Yang Baixue Shuangchang'er). Boil until cooked, then cut. Subsequently, use bean flour (Dou Fen, three jin) to make dough. Stir-fry half a jin of mushrooms (Mogu), half a jin of apricot paste (Xingni), and one liang of Piper nigrum (Huajiao) with green vegetables (Qingcai) and Coriandrum sativum (Yansu). Season with green onion, salt, and vinegar.