造酒总法 要相时寒暖，寒甚则热拌饭，热甚则冷拌饭，此大法也。
蜜酒方 真蜜二斤半，以水一斗慢火熬百沸，汤面上起沫，以鸡翎掠去，再熬再掠，以无
为度。桂心、胡椒、
良姜、红豆、砂仁等分为细末。先于器内下药八钱，次下干曲末四两，后下蜜水，用油纸封，箬
扎四五重，密封固。冬二七日，春秋十日，夏七日熟。
地黄酒方 肥地黄，竹刀切碎一大升，捣烂；白糯米五升，熟炒；面一大升。须六月六日造
三味于盆中，熟揉令匀，纳不津器中，泥封。春夏三七日，秋冬五七日，满开，有一盏绿水，是
其精英，宜先饮之。余以生布绞取汁贮之。若稀饧，极甘美，常服之大补益。
百花香酒 凡有香之花，如木樨、梅、桂、荼FS 、莲、菊之类，皆可摘下晒干。每清酒一斗，
用花头二两，生绢袋盛，悬于酒面，约离一指许。密封瓶口，经宿去花，其酒清香甚美。
又蜜酒方 蜜一斤，炼过；糯米一升，蒸饭。以水五升，白面四两同入净器中密封之，五七日
可取，极醇美。又方∶以蜜和水，拌饭造酒极甘美。
鸡鸣酒方 先将糯米三升淘洗净，用水六升同下锅，煮成稠粥。夏摊冷，春秋温，冬微热。用
细面半斤，酵曲二两，麦芽一撮捣细，用饧稀三两，同下在粥内拌。冬五日，春秋三日，夏二日
成酒。或加桂心、胡椒、良姜、细辛、甘草、川芎、丁香，同酵曲一处和粥亦可。
煮酒法 将窨下清酒装满瓶，以箬扎口封紧，锅内汤止浸瓶三分之一。其瓶须以物阁起，勿
着锅底，四边顶口以物衬压定，勿令透气。瓶口上先放隔夜浸过糯米一撮，然后燃火，但米熟为
度。或只揭其所盖之物，一起即瓶就干，是其候也。退火起瓶，乘热用黄蜡一小块放瓶内，泥封
口。酒冷蜡自凝面上，味重而清。
新安官料面 方 （要三伏中造制）
砂仁 红豆 草果 益智 丁香（各半两） 良姜 官桂 白芷 细辛 独活（各二两）
黄柏 红陈皮 甘草 石膏 滑石 苍木（各四两）
上件俱要道地，暴干为末。用新 米粉一斗五升，和药末拌匀，以大马蓼汁调和为丸，如
鹅卵大。即以绝干稻草层层铺盖三日夜，大热略退草，半日又盖覆， 干收起，以篾篮盛贮。造
酒时每米一斗，用曲二两，为
末拌饭。
满殿香酒曲方
白面（一百斤） 糯米粉（五十斤） 甜瓜（一百枚，香熟者去皮穣，捣取汁） 莲花（捣
取汁） 白术（十两） 白檀香 缩砂仁 藿香 甘草（各五两） 木香（半两） 零陵香 丁
香白芷（各三两）
上药九味为细末，同面粉、瓜汁和匀，踏作片，如细曲样。以纸裹，挂风处五十日，每米一
斗，以曲一斤。夏闭瓮，冬月待微发时作糯米稀粥一碗，温投之。
止酸酒法 酒一坛，用生鸡子一个，石膏一两粗捣，砂仁、杏仁各十枚，浸二日便佳。又法∶
用锡炙热，投酒中，酸味去，锡取起。
七醋方 黄陈仓米五斗为率，不淘净，浸七日，每日换水一次。至十日做为熟饭，乘热入瓮，
按平，封闭，勿令泄气。第三日翻动，至第七日开，再翻转，倾入井花水三担，又封七日，再搅
再封，至三七日成好醋，此法简妙。
三黄醋方 三伏中用陈仓米一斗淘净，蒸硬饭，摊匀候冷。饭面上以楮叶盖，苍耳、青蒿皆可，
至黄衣上。去盖翻转，至次日晒干，簸去黄衣。再用陈米一斗，如前煮菜，晒收。至秋社日又
以陈米一斗煮菜，与上件饭黄干一处，拌匀下水面上约四指高，器上以纱帛盖，至四十九日方熟。
甚勿动着，待其自熟。
麦黄醋法 小麦不拘多少，淘净。以清水浸三日，漉出，干蒸熟，于暖处摊开，放芦席上，楮
叶盖三五日，黄衣上去叶。晒干疑净，入缸，用水拌匀平之，面可一拳高，水闭七七日则熟。
大麦醋法 大麦米二斗，内将一斗炒令黄色，水浸一日夜炊饭。以白面六斤拌和，于净室中铺
席摊匀，楮叶盖七日，黄衣上，晒干。将余麦一斗炒黄，浸一宿炊饭，摊温，同麦黄拌匀，捺入
缸内，以水六斗搅，密盖二十一日可熟。
糟醋法 腊糟一石，用水泡。粗糠三斗，麦 二斗，和匀，温暖处放，罨盖，勤拌捺，待其
气香，尝有醋味，根据常法淋之。按四时添减，春秋糠四斗半， 二斗半，夏以本数。冬用糠五斗，
三斗，看天气冷暖，加减用之。
枣醋法 红枣煮烂，连汤放冷。入造酒曲酵少许，或用陈红米炊煮菜投之。拌匀入瓮，瓮面
留一小窍，晒日中，候香熟用之。
干醋法 用乌梅肉一升，以酽醋五升浸，晒干，食醋尽为度，研末收贮。欲用醋时，取少许投
水中，即如醋。
千里醋法 以蒸饼晒干，投醋中浸透。再晒再浸，大约多浸醋，晒燥收。每以少许，水研用。
醋肉治疽 米醋坛中结成肉盖，取出以盐腌之，复化为醋，可用调末药，敷痈疽、发背等毒。
黄熟酱方 以黄豆炒熟，去皮磨细，每末一斗，入面三斤，汤和匀作果。切片如掌大，蒸熟，
摊席上，用荆叶或苍耳、青蒿 三四日发热，上黄衣了翻转，烈日晒干，久晒愈好。每干黄末一
斤，用盐四两，紫苏汤打下，高于黄一拳晒之。
小麦甜酱 小麦不拘多少，水洗，浸一日夜捞起，蒸熟饭放大盆内。以荆叶密盖五七日，上
黄衣，退半日凉，再盖 七日，干，取出晒之。待极干香，磨细。每黄一斤，用净盐四两，用紫
苏汤和匀如稀粥。晒缸中，日搅五七次。晒两月，酱浓黑色方收入坛内，任藏年久愈佳。一方用
白晚米，亦如蒸晒法作酱妙。
造酱油法 三月间造起为妙。用大黄豆二斗煮烂去汤，将豆置大盘内，以白面拌和得过为度。
以干草铺板上，草上铺席，将拌过豆铺席上二寸浓，豆上盖荆叶、蒿草之类， 之二三七，起黄
衣白毛取出晒干。每斤入好净盐四两，水量入缸内晒，早午搅二次，晒至五六月将油取出，别以
缸盛。晒豆酱已干，别用竹套套下，尽取其油。将豆磨为酱，再加紫苏凉汤，晒成酱用。
造酒的总原则：要根据天气的寒暖来调整。天气极冷时，用热饭拌和酒曲；天气极热时，用冷饭拌和酒曲，这是基本的大法。
蜜酒方：取真蜂蜜二斤半，加入一斗水，用慢火熬煮至沸腾一百次。当汤面泛起泡沫时，用鸡毛掸子撇去浮沫，反复熬煮、反复撇沫，直到没有浮沫为止。将桂心、胡椒、良姜、红豆、砂仁等量研磨成细末。先在容器内放入药末八钱，接着放入干酒曲末四两，最后倒入蜜水，用油纸封口，再用箬竹叶包裹四五层，密封牢固。冬季发酵二十七天，春秋季节十天，夏季七天即可酿熟。
地黄酒方：选用肥大的地黄，用竹刀切碎一大升，捣烂；白糯米五升，煮熟炒干；面粉一大升。必须在六月六日这一天制作。将这三味材料在盆中揉搓均匀，放入不渗水的容器中，用泥封口。春夏季节发酵二十一天，秋冬季节三十五天，待容器满开，表面有一盏绿色的液体，那是酒的精华，应当先饮用。剩下的用生布绞取汁液储存起来。如果质地像稀糖浆一样，味道极其甘美，经常服用大有补益。
百花香酒：凡是带有香气的花，如桂花、梅花、桂花（注：原文“梅、桂”重复或指不同品种）、荼䕷、莲花、菊花等，都可以摘下晒干。每斗清酒，使用二两花头，装在生绢袋中，悬挂在酒面上方，距离约一指宽。密封瓶口，过夜后取出花朵，这样酿出的酒清香非常美好。
又一种蜜酒方：蜂蜜一斤，经过炼制；糯米一升，蒸成米饭。加入五升水、白面粉四两，一同放入干净的容器中密封，五到七天可以取出，味道极其醇厚甜美。另一种方法：用蜜和水调和，拌入米饭酿酒，味道极其甘美。
鸡鸣酒方：先将糯米三升淘洗干净，加入六升水同下锅，煮成稠粥。夏天摊凉，春秋保持温热，冬天微热。用细面粉半斤，酒曲二两，麦芽一撮捣细，再加入三两稀饴糖，一同拌入粥中。冬季五天，春秋三天，夏季两天即可成酒。或者加入桂心、胡椒、良姜、细辛、甘草、川芎、丁香，与酒曲一起和入粥中也可以。
煮酒法：将窖藏的清酒装满瓶子，用箬叶扎紧瓶口封好，锅内的汤水只需浸没瓶身的三分之一。瓶子必须用物体垫起，不要接触锅底，四周顶住瓶口用物体压定，不要让空气透入。瓶口上先放一撮隔夜浸泡过的糯米，然后点火，只要米煮熟即可。或者只揭开所盖之物，一旦揭开瓶子就变干，这就是火候到了的标志。撤去火源，取出瓶子，趁热在瓶内放一小块黄蜡，用泥封口。酒冷却后蜡自然凝固在面上，酒味厚重而清澈。
新安官料面方（要在三伏天中制作）：
砂仁、红豆、草果、益智、丁香（各半两）；良姜、官桂、白芷、细辛、独活（各二两）；黄柏、红陈皮、甘草、石膏、滑石、苍术（各四两）。
以上药材都要地道，晒干研成粉末。用新米粉一斗五升，与药末拌匀，用大马蓼汁调和制成丸子，大小如鹅卵。然后用完全干燥的稻草层层铺盖三日夜，大热稍退后再盖覆半天，晾干收起，用竹篮盛装储存。酿酒时，每米一斗，使用二两曲末，拌入米饭中。
满殿香酒曲方：
白面（一百斤）、糯米粉（五十斤）、甜瓜（一百枚，选香熟的去皮去瓤，捣取汁）、莲花（捣取汁）、白术（十两）、白檀香、缩砂仁、藿香、甘草（各五两）、木香（半两）、零陵香、丁香、白芷（各三两）。
以上九味药研成细末，与面粉、瓜汁混合均匀，踩成片状，形状像细酒曲。用纸包裹，挂在通风处五十天。每米一斗，使用一斤曲。夏天封闭酒瓮，冬天等到酒曲微微发酵时，做一碗糯米稀粥，温着投入其中。
止酸酒法：一坛酒，放入一个生鸡蛋，一两粗捣的石膏，十枚砂仁，十枚杏仁，浸泡两天就好。另一种方法：用锡烧热，投入酒中，酸味去除，取出锡即可。
七醋方：以黄陈仓米五斗为标准，不必淘洗干净，浸泡七天，每天换水一次。到第十天做成熟饭，趁热装入瓮中，按平，封闭，不要让气体泄漏。第三天翻动，到第七天打开，再翻转，倒入井花水三担，又封闭七天，再搅拌再封闭，到二十一天制成好醋，此法简单巧妙。
三黄醋方：在三伏天用陈仓米一斗淘净，蒸成硬饭，摊匀候冷。饭面上用楮叶覆盖，苍耳、青蒿也可以，直到长出黄色的衣膜。去掉盖子翻转，到第二天晒干，簸去黄衣。再用陈米一斗，像前面那样蒸煮、晾晒收藏。到秋社日，再用陈米一斗蒸煮，与上面晒干的饭黄干一处，拌匀，加水至水面约四指高，器皿上用纱帛覆盖，到四十九天才成熟。千万不要移动，等待它自然成熟。
麦黄醋法：小麦不拘多少，淘洗干净。用清水浸泡三天，捞出，干蒸熟，在温暖处摊开，放在芦席上，用楮叶覆盖三到五天，长出黄衣后去掉叶子。晒干弄干净，入缸，用水拌匀抹平，面可堆高一拳高，水闭七七个七日则成熟。
大麦醋法：大麦米二斗，其中一斗炒至黄色，水浸泡一天一夜蒸成饭。用白面六斤拌和，在干净的房间中铺席摊匀，用楮叶覆盖七天，长出黄衣，晒干。将剩余的一斗麦炒黄，浸泡一夜蒸成饭，摊温，与麦黄拌匀，捺入缸内，用六斗水搅拌，严密覆盖二十一天可成熟。
糟醋法：腊糟一石，用水泡。粗糠三斗，麦麸二斗，混合均匀，放在温暖处，覆盖，勤加搅拌按压，等到气味香，尝有醋味，根据常规方法淋滤。按照四季增减，春秋季节粗糠四斗半，麦麸二斗半，夏季用本数。冬季用粗糠五斗，麦麸三斗，看天气冷暖，加减使用。
枣醋法：红枣煮烂，连汤放冷。加入少许造酒用的曲酵，或者用陈红米蒸煮投之。拌匀入瓮，瓮面留一个小孔，晒在太阳中，等到香熟时使用。
干醋法：用乌梅肉一升，用浓醋五升浸泡，晒干，直到食醋用完为止，研成粉末收贮。想要用醋时，取少许投入水中，就像醋一样。
千里醋法：将蒸饼晒干，投入醋中浸透。再晒再浸，大约多浸醋，晒燥收藏。每次取少许，用水研磨使用。
醋肉治疽：米醋坛中结成肉盖，取出用盐腌制，又化为醋，可以用来调制药末，敷贴痈疽、发背等毒疮。
黄熟酱方：将黄豆炒熟，去皮磨细，每末一斗，加入面粉三斤，用汤水和匀做成团块。切片如手掌大，蒸熟，摊在席子上，用荆叶或苍耳、青蒿覆盖三到四天发热，上面长了黄衣后翻转，烈日晒干，晒得越久越好。每干黄末一斤，用盐四两，用紫苏汤打下，高于黄一拳高晒之。
小麦甜酱：小麦不拘多少，水洗，浸泡一天一夜捞起，蒸熟饭放大盆内。用荆叶密盖五到七天，上黄衣，退半日凉，再盖七日，干，取出晒之。待极干香，磨细。每黄一斤，用净盐四两，用紫苏汤和匀如稀粥。晒缸中，日搅五七次。晒两月，酱浓黑色方收入坛内，任藏年久愈佳。一方用白晚米，亦如蒸晒法作酱妙。
造酱油法：三月间造起为妙。用大黄豆二斗煮烂去汤，将豆置大盘内，以白面拌和得过为度。以干草铺板上，草上铺席，将拌过豆铺席上二寸浓，豆上盖荆叶、蒿草之类， 之二三七，起黄衣白毛取出晒干。每斤入好净盐四两，水量入缸内晒，早午搅二次，晒至五六月将油取出，别以缸盛。晒豆酱已干，别用竹套套下，尽取其油。将豆磨为酱，再加紫苏凉汤，晒成酱用。
General Principles of Brewing: One must adjust according to the cold and warmth of the weather. When it is extremely cold, mix the rice with hot water; when it is extremely hot, mix the rice with cold water. This is the general principle.
Honey Wine Recipe: Take two and a half *jin* (approx. 1.25 kg) of pure honey, add one *dou* (approx. 10 L) of water, and simmer over low heat until boiling one hundred times. When foam rises on the surface of the liquid, skim it off with a chicken feather. Repeat simmering and skimming until no foam remains. Grind Cinnamon Twig (*Guixin*), Black Pepper (*Hujiao*), Galangal (*Liangjiang*), Red Bean (*Hongdou*), and Cardamom (*Sharen*) in equal parts into a fine powder. First, place eight *qian* (approx. 30 g) of the herbal powder into a vessel, then add four *liang* (approx. 150 g) of dry yeast powder, and finally pour in the honey-water mixture. Seal the vessel with oil paper, wrap it with bamboo leaves four or five layers thick, and seal it tightly. Ferment for twenty-seven days in winter, ten days in spring and autumn, and seven days in summer.
Rehmannia Wine Recipe: Select plump *Rehmanniae Radix* (Prepared), chop one *sheng* (approx. 1 L) with a bamboo knife, and pound it into a paste. Use five *sheng* of white glutinous rice, cooked and stir-fried dry, and one *sheng* of wheat flour. This must be prepared on the sixth day of the sixth lunar month. Mix the three ingredients thoroughly in a basin, place them in a non-leaky vessel, and seal with mud. Ferment for twenty-one days in spring and summer, and thirty-five days in autumn and winter. When the vessel is full and open, a cup of green liquid will appear on the surface; this is the essence of the wine and should be consumed first. Squeeze the remaining residue through raw cloth to extract the juice for storage. If the consistency resembles thin syrup, it is extremely sweet and delicious. Regular consumption provides great tonification.
Hundred-Flavor Fragrant Wine: Any fragrant flowers, such as Osmanthus (*Mugui*), Plum Blossom (*Meihua*), Cassia (*Guihua*), *Tuchun*, Lotus (*Lianhua*), and Chrysanthemum (*Juhua*), can be picked and dried. For every *dou* of clear wine, use two *liang* of flower heads. Place the flowers in a raw silk bag and suspend them just above the surface of the wine, about one finger's width away. Seal the bottle mouth tightly. After one night, remove the flowers. The resulting wine will have a very pleasant and clear fragrance.
Another Honey Wine Recipe: Use one *jin* of refined honey and one *sheng* of glutinous rice steamed into rice. Add five *sheng* of water and four *liang* of white wheat flour into a clean vessel and seal it. It can be ready in five to seven days; it will be extremely mellow and sweet. Another method: Mix honey with water and blend with rice to brew wine; it will be extremely sweet and delicious.
Jiming Wine Recipe: First, wash three *sheng* of glutinous rice thoroughly. Add six *sheng* of water and cook in a pot until a thick porridge forms. Cool it down in summer, keep it warm in spring and autumn, and keep it slightly warm in winter. Add half a *jin* of fine wheat flour, two *liang* of yeast, one handful of malt pounded fine, and three *liang* of thin maltose syrup. Mix these into the porridge. It takes five days in winter, three days in spring and autumn, and two days in summer to complete. Alternatively, add Cinnamon Twig (*Guixin*), Black Pepper (*Hujiao*), Galangal (*Liangjiang*), Asarum (*Xixin*), Licorice Root (*Gancao*), Szechuan Lovage Root (*Chuanxiong*), and Clove (*Dingxiang*), mixing them together with the yeast and porridge.
Boiling Wine Method: Fill bottles with clear wine from the cellar. Tie the bottle mouths tightly with bamboo leaves. In a pot of water, submerge only one-third of the bottle height. The bottle must be elevated so it does not touch the bottom of the pot. Secure the sides and top of the bottle with objects to prevent air leakage. Place a pinch of overnight-soaked glutinous rice on the bottle mouth before lighting the fire. Cook only until the rice is done. Alternatively, simply uncover the covering; if the bottle dries out immediately upon uncovering, the process is complete. Remove the fire and take out the bottle. While still hot, place a small piece of yellow beeswax inside the bottle and seal the mouth with mud. As the wine cools, the wax solidifies on the surface, resulting in a heavy yet clear-tasting wine.
Xin'an Official Yeast Formula (To be prepared during the Sanfu period):
Cardamom (*Sharen*), Red Bean (*Hongdou*), Tsaoko Fruit (*Caoguo*), Alpinia Oxyphylla (*Yizhi*), Clove (*Dingxiang*) (each 0.5 *liang*); Galangal (*Liangjiang*), Official Cinnamon (*Guangui*), Angelica Dahurica (*Baizhi*), Asarum (*Xixin*), Angelica Pubescens (*Duhuo*) (each 2 *liang*); Phellodendron Bark (*Huangbai*), Red Tangerine Peel (*Hongchenpi*), Licorice Root (*Gancao*), Gypsum (*Shigao*), Talc (*Huashi*), Atractylodes Macrocephala (*Cangzhu*) (each 4 *liang*).
All herbs must be authentic and sun-dried into powder. Mix with fifteen *sheng* of new rice flour. Blend the herb powder evenly with the flour. Knead into pills the size of goose eggs using the juice of *Polygonum aviculare* (Big Smartweed). Cover layer by layer with completely dry straw for three days and nights. When the heat subsides slightly, cover again for half a day. Dry and store in bamboo baskets. When brewing, use two *liang* of yeast powder per *dou* of rice, mixed into the rice.
Mandianxiang Yeast Formula:
Wheat Flour (100 *jin*), Glutinous Rice Flour (50 *jin*), Sweet Melon (100 pieces, select ripe fragrant ones, peel and remove seeds, pound to extract juice), Lotus Flower (pound to extract juice), Atractylodes Macrocephala (*Baizhu*) (10 *liang*), Sandalwood (*Baitanxiang*), Cardamom (*Suosharen*), Patchouli (*Huoxiang*), Licorice Root (*Gancao*) (each 5 *liang*), Costus Root (*Muxiang*) (0.5 *liang*), Lingnan Aglaia (*Linglingxiang*), Clove (*Dingxiang*), Angelica Dahurica (*Baizhi*) (each 3 *liang*).
Grind the nine herbs into a fine powder. Mix evenly with wheat flour and melon juice. Press into slices resembling fine yeast. Wrap in paper and hang in a ventilated place for fifty days. Use one *jin* of yeast per *dou* of rice. In summer, seal the jar. In winter, when the yeast begins to ferment slightly, prepare a bowl of thin glutinous rice porridge, warm it, and add it to the yeast.
Method to Stop Sourness in Wine: To one jar of wine, add one raw egg, one *liang* of coarsely crushed Gypsum (*Shigao*), ten Cardamom seeds (*Sharen*), and ten Apricot Seeds (*Xingren*). Soak for two days. Another method: Heat a piece of tin until red-hot, drop it into the wine to remove the sour taste, then remove the tin.
Seven-Vinegar Method: Use five *dou* of aged stored rice as the standard. Do not wash it thoroughly. Soak for seven days, changing the water once daily. On the tenth day, steam it into cooked rice. While hot, pack it into a jar, press flat, and seal tightly to prevent gas escape. Turn it over on the third day. Open on the seventh day, turn it over again, and pour in three *dan* of well water. Seal again for seven days. Stir and seal repeatedly. After twenty-one days (three sevens), good vinegar is ready. This method is simple and ingenious.
Three-Yellow Vinegar Method: During the Sanfu period, wash one *dou* of aged stored rice and steam it into firm rice. Spread it evenly to cool. Cover the surface of the rice with *Broussonetia papyrifera* (Paper Mulberry) leaves; *Xanthium* or *Artemisia Annua* are also acceptable. Wait until a yellow mold grows. Remove the cover, turn the rice over, and dry it in the sun the next day. Winnow to remove the yellow mold. Prepare another batch of one *dou* of aged rice, steaming and drying it as before. On the Autumn She festival, cook another *dou* of aged rice. Mix this cooked rice with the previously dried yellow-molded rice. Add water until the level is about four fingers high above the rice. Cover the vessel with gauze. Let it mature for forty-nine days. Do not disturb it; allow it to mature naturally.
Wheat Yellow Vinegar Method: Take any amount of wheat, wash it thoroughly. Soak in clear water for three days. Drain and steam until cooked. Spread it out in a warm place on a reed mat. Cover with *Broussonetia papyrifera* leaves for three to five days until yellow mold grows. Remove the leaves. Dry thoroughly and clean. Put into a vat, mix with water, and level the surface. Pile the mixture to a height of one fist. Seal with water for seventy-seven days until mature.
Barley Vinegar Method: Take two *dou* of barley grain. Fry one *dou* until yellow. Soak in water for one day and night, then steam into rice. Mix with six *jin* of wheat flour. Spread evenly on a mat in a clean room. Cover with *Broussonetia papyrifera* leaves for seven days until yellow mold grows. Dry in the sun. Fry the remaining one *dou* of barley until yellow. Soak overnight, steam into rice, and spread to cool. Mix with the wheat yellow mold. Press into a vat. Add six *dou* of water and stir. Seal tightly for twenty-one days until mature.
Lees Vinegar Method: Take one *shi* of fermented lees (from previous wine making) and soak in water. Mix with three *dou* of coarse bran and two *dou* of wheat bran. Place in a warm area, cover, and stir/press frequently. Wait until it smells fragrant and tastes like vinegar. Filter according to standard methods. Adjust quantities according to seasons: Spring/Autumn use four and a half *dou* of coarse bran and two and a half *dou* of wheat bran; Summer uses the base amounts; Winter uses five *dou* of coarse bran and three *dou* of wheat bran. Adjust based on weather temperature.
Date Vinegar Method: Boil red dates until soft. Cool the broth. Add a small amount of wine yeast starter, or use aged red rice cooked and added to the mixture. Mix well and put into a jar. Leave a small hole on the surface of the jar. Place in the sun until fragrant and ripe.
Dry Vinegar Method: Take one *sheng* of dried plum meat. Soak in five *sheng* of strong vinegar. Sun-dry. Repeat until the vinegar is consumed. Grind into powder and store. To use, take a small amount, dissolve in water, and it becomes vinegar.
Qianli Vinegar Method: Sun-dry steamed buns. Soak them in vinegar until saturated. Sun-dry and soak repeatedly. Generally, soak more in vinegar and dry thoroughly for storage. To use, take a small amount, grind with water, and apply.
Vinegar Meat for Treating Carbuncles: A "meat cap" may form on the surface of vinegar in a jar. Remove it, pickle it with salt, and it turns back into vinegar. This can be used to mix with herbal powders and applied externally to treat carbuncles, furuncles, and back infections.
Yellow Matured Soybean Paste Recipe: Fry soybeans until cooked, peel, and grind finely. For every *dou* of powder, add three *jin* of wheat flour. Mix with broth to form dough. Slice into palm-sized pieces. Steam until cooked. Spread on a mat. Cover with *Elaeagnus* leaves, *Xanthium*, or *Artemisia Annua* for three to four days until heat develops and yellow mold grows. Turn over and dry in strong sunlight. The longer the drying, the better. For every *jin* of dry yellow powder, use four *liang* of salt. Process with Perilla decoction. Pile higher than the yellow mold by one fist and dry.
Wheat Sweet Sauce: Take any amount of wheat. Wash and soak for one day and night. Drain and steam into rice. Place in a large basin. Cover tightly with *Elaeagnus* leaves for five to seven days until yellow mold grows. Cool for half a day, then cover again for seven days. Dry and take out to sun-dry. When extremely dry and fragrant, grind finely. For every *jin* of yellow powder, use four *liang* of clean salt. Mix with Perilla decoction to a consistency like thin porridge. Place in a vat to dry in the sun. Stir five to seven times daily. Dry for two months until the sauce becomes thick and black. Store in jars; the longer it ages, the better. Another method: Use white late-season rice, processing it similarly by steaming and drying.
Soy Sauce Making Method: It is best to start in March. Take two *dou* of large soybeans, boil until soft, and discard the soup. Place the beans in a large plate. Mix with enough wheat flour to coat them adequately. Lay dry grass on a board, place a mat on top, and spread the coated beans to a thickness of two inches. Cover the beans with *Elaeagnus* leaves or mugwort grass. Wait for three to seven days until yellow mold and white hairs grow. Take out and sun-dry. For every *jin* of dried beans, add four *liang* of clean salt. Place in a vat with an appropriate amount of water and sun-dry. Stir twice at noon and morning. By May or June, extract the oil and store it in a separate vat. Once the soybean paste is dry, use a bamboo sleeve to extract all the oil. Grind the beans into paste. Add cool Perilla decoction and sun-dry to make the final sauce.