臣闻衣服浓薄，欲得随时合度。是以暑月不可全薄，寒时不可极温。盛热能着单熟衣
卧熟帐，或腰腹膝胫以来覆被，极宜人。冬月绵衣莫令甚浓，寒则频添重数。如此则令人不骤寒不骤
热也。故寒时而热则减，减则不伤于温；热时而寒则加，加则不伤于寒。寒热若时，妄自脱着，
则伤于寒热矣。寒欲渐着，热欲渐脱。腰腹下至足胫，欲得常温。胸上至头，欲得稍凉。凉不
至冻，温不至燥。衣为汗湿，实时易之。薰衣火气未歇，不可便着。夫寒热平和，形神恬静，
疾疹不生，寿年自永。
饮食者，所以资养人之血气。血则荣华形体，气则卫护四肢。精华者，为髓为精；其次者，为
肌为肉。常时不可待极饥而方食，候极饱而撤馔。常欲如饥中饱，饱中饥。青牛道士云∶人欲先饥而
后食，先渴而后饮。不欲强食强饮故也。又不欲先进热食而随餐冷物，必冷热相攻而为患。凡食，先
热食，次温食，方可少餐冷食也。凡食太热则伤骨，太冷则伤筋。虽热不得灼唇，虽冷不可冻齿。
凡食温胜冷，少胜多，熟胜生，淡胜咸。凡食热汗出，勿洗面，令人失颜色，面上如虫行。食饱沐发
作头风。凡所好之物，不可偏耽，偏耽则
伤而生疾。所恶之味，不可全弃，全弃则脏气不均（如全不食苦则心气虚，全不食咸则肾气弱是也）。
是以天有五行，人有五脏，食有五味。故肝法木，心法火，脾法土，肺法金，肾法水。酸纳肝，苦纳心，
甘纳脾，辛纳肺，咸纳肾。木生火，火生土，土生金，金生水，水生木。木制土，土制水，水制火，
火制金，金制木。故四时无多食所生并所制之味，皆能伤所生之脏也。宜食相生之味，助王气也。王
脏不伤，王气增益。饮食合度，寒温得宜。则诸疾不生，遐龄自永矣。
我听说衣服的厚薄，应当随着季节变化而适度调整。因此，在暑热月份不可穿得过于单薄，在寒冷时节也不可穿得过于厚重。在酷热时，可以穿着单层的熟绢衣服睡觉，或者用被子覆盖腰部、腹部、膝盖和小腿，这样非常适宜。冬季的棉衣不要做得太厚，感到寒冷时就逐渐增加层数。这样做就能使人不会突然受寒或受热。所以在寒冷时如果感觉热就减少衣物，减少后就不会因过热而受损；在炎热时如果感觉冷就增加衣物，增加后就不会因过冷而受损。如果寒热交替时，随意地脱穿衣服，就会受到寒热的伤害。天冷时要逐渐增添衣物，天热时要逐渐减少衣物。腰部、腹部直到足胫部，希望保持常温。胸部以上到头部，希望稍微凉爽。凉爽但不至于冻着，温暖但不至于燥热。衣服被汗水浸湿，要立即更换。熏香过的衣服火气未散尽时，不可立刻穿上。如果寒热平和，形体与精神安宁宁静，疾病疹症就不会产生，寿命自然长久。
饮食，是用来滋养人的血气的。血能荣华形体，气能卫护四肢。精华的部分，转化为髓和精；次一等的部分，转化为肌肉。平时不可等到极度饥饿时才进食，也不要等到极度饱胀时才撤去食物。常应保持像饥饿中带着饱腹感，或饱腹中带着饥饿感的状态。青牛道士说：“人应当在感到饥饿之前先吃饭，在感到口渴之前先喝水。”这是不想要勉强进食和饮水的缘故。也不应当先进食热食紧接着吃冷物，必然会导致冷热相攻而产生病患。凡是进食，应先吃热食，再吃温食，然后才可以少量食用冷食。凡是食物太热会伤骨，太冷会伤筋。虽然热但不能烫嘴，虽然冷也不能冻牙。凡是食物，温性胜过冷性，少量胜过过量，熟食胜过生食，淡味胜过咸味。凡是吃了热食出汗后，不要洗脸，否则会使人面色失润，脸上像有虫子爬行。吃饱后洗头洗澡会引发头风病。凡是喜爱的食物，不可偏嗜沉迷，偏嗜沉迷就会损伤身体而生疾病。厌恶的味道，不可完全摒弃，完全摒弃就会导致脏气不平衡（例如完全不吃苦味则心气虚弱，完全不吃咸味则肾气衰弱）。因此天有五行，人有五脏，食物有五味。所以肝法象木，心法象火，脾法象土，肺法象金，肾法象水。酸味入肝，苦味入心，甘味入脾，辛味入肺，咸味入肾。木生火，火生土，土生金，金生水，水生木。木克土，土克水，水克火，火克金，金克木。所以四季中不应多吃所生之脏对应的味道以及所克之脏对应的味道，这些都会伤害所生之脏。适宜食用相生之味的食物，以助旺气。王气之脏不受损伤，王气得以增益。饮食合乎法度，寒温适宜得当。那么各种疾病就不会产生，长寿自然也就实现了。
I have heard that the thickness of clothing should be adjusted moderately according to the season. Therefore, in the hot months, one should not wear clothes that are too thin, and in cold seasons, one should not wear clothes that are excessively warm. In extreme heat, it is suitable to sleep wearing single-layered prepared silk garments, or to cover the waist, abdomen, knees, and calves with a quilt. Winter cotton clothes should not be made too thick; when feeling cold, add layers gradually. This way, one will not suffer from sudden cold or heat. Thus, when it is cold but one feels hot, reducing clothing prevents damage from excessive warmth; when it is hot but one feels cold, adding clothing prevents damage from excessive cold. If one arbitrarily takes off or puts on clothes during changes of cold and heat, one will be injured by cold and heat. When cold, add clothes gradually; when hot, remove clothes gradually. The area from the waist and abdomen down to the shins should remain at a constant temperature. The area from the chest up to the head should be slightly cool. Cool but not freezing, warm but not drying. If clothes become wet with sweat, change them immediately. Do not wear clothes that have been scented with incense while their residual heat has not dissipated. If cold and heat are balanced, and the body and spirit are tranquil, diseases and rashes will not arise, and longevity will naturally extend.
Diet serves to nourish one's blood and qi (vital energy). Blood enriches the physical form, while qi protects the four limbs. The essence transforms into marrow and jing (essence); the secondary parts transform into muscle and flesh. One should not wait until extreme hunger to eat, nor wait until extreme fullness to clear the table. One should maintain a state akin to being somewhat full amidst hunger, or somewhat hungry amidst fullness. The Daoist Master Qing Niu said: "One should eat before feeling hungry and drink before feeling thirsty." This is to avoid forced eating and drinking. One should also not consume hot food followed immediately by cold items, as this will cause conflict between cold and heat and lead to illness. Generally, one should first eat hot food, then warm food, and only then can one consume a small amount of cold food. Food that is too hot damages the bones, and food that is too cold damages the tendons. Although hot, it must not burn the lips; although cold, it must not freeze the teeth. Generally, warm food is superior to cold, small amounts are superior to large, cooked food is superior to raw, and bland taste is superior to salty. After sweating from eating hot food, one should not wash the face, as this causes loss of complexion and a sensation like insects crawling on the face. Washing hair after a full meal induces Toufeng (head wind disease). One should not indulge excessively in foods one likes, for indulgence harms the body and causes disease. One should not completely discard foods one dislikes, for complete avoidance leads to imbalance of zang-qi (visceral qi) (e.g., avoiding bitter taste entirely weakens Heart Qi, avoiding salty taste entirely weakens Kidney Qi). Therefore, Heaven has the Five Elements, humans have five Zang organs, and food has five flavors. Thus, the Liver corresponds to Wood, the Heart to Fire, the Spleen to Earth, the Lungs to Metal, and the Kidneys to Water. Sour flavor enters the Liver, bitter enters the Heart, sweet enters the Spleen, pungent enters the Lungs, and salty enters the Kidneys. Wood generates Fire, Fire generates Earth, Earth generates Metal, Metal generates Water, and Water generates Wood. Wood controls Earth, Earth controls Water, Water controls Fire, Fire controls Metal, and Metal controls Wood. Therefore, in all seasons, one should not excessively consume flavors corresponding to the organ generated by or controlling the target organ, as these can injure the generated organ. It is advisable to consume flavors that generate each other to assist the Wang Qi (prosperous qi). If the prosperous Zang organ is not injured and its Qi is enhanced, and diet is moderate and temperature appropriate, various diseases will not arise, and long life will naturally be achieved.