凡冬瓜食之下气。唯香港脚相宜。令人寒中。不可多吃。能下积年药力。甚损人。久服令
人虚坏筋骨。莴苣令人寒中。久食节骨头生冷水。令人发鬓白。兰香胡荽芸苔三物。不益人
也。甘菊枸杞菜发丹石。少吃即温。多即冷。紫苏薄荷荏叶水苏温中益人。首蓿白蒿牛蒡地
黄苗甚益人。长吃首蓿虽微冷。益人堪久服。凡菜皆取熟吃。不可生吃损人。薤虽荤。不同
五辛。温中补筋骨可食。葱调诸候。但少吃无妨。多食令人虚冷。韭从二月以后青稍长。煮
吃甚补。至四月上旬止不可食。从七月二十日后。即渐堪吃。至九月后冷。兼有土气。萝卜
消食下痰 甚宜人。生熟吃俱善。斜蒿不甚益人亦无损。蔓荆作齑令黄堪吃。芥发热动风伤
筋骨。蒜伤血损药不可食。葵性滑。夏不堪食。冬曝干。熟时煮用。萝卜作齑下之。利大小
肠。醋咸并伤筋骨。尤须节之。不可纵性。
叙米豆等九件（茶酒附之） （通按少吃任意犹云小任意吃也）
白米甚益人。小豆绿豆白豆并动气。仍下津液。少吃任意。大豆甚下气益人。久服令人
身重。荞麦不可食。小麦面吃之令人动热。不可频餐之。大麦面甚益人。性小冷。发癖气。
粳米性寒。南中（温湿）茶不可多吃。热温煮桑代之。酒有热毒。渍地黄丹参大豆即得饮之。
（以
凡是冬瓜，食用后能下气。唯独香港脚（足部肿胀疼痛之症）适宜食用。但会使人体中寒凉，不可多吃。它能消除积存多年的药力，非常损伤人体。长期服用会导致人体虚损、筋骨败坏。莴苣使人身体中寒凉，长期食用会使关节骨头产生冷感，使人头发鬓角变白。兰香、胡荽、芸苔这三种蔬菜，对人体没有益处。甘菊、枸杞菜会诱发丹石病（因服食丹药石脂引起的热毒病症），少吃则性温，多吃则性冷。紫苏、薄荷、荏叶、水苏能温中益人。首蓿、白蒿、牛蒡、地黄苗非常有益于人。长期吃首蓿虽然微冷，但有益于人，可以久服。凡是蔬菜都要煮熟吃，不可生吃，否则会损伤人体。薤虽然属于荤菜，但不等同于五辛，能温中补益筋骨，可以食用。葱能调和诸气，只要少吃无妨，多吃会使人虚冷。韭菜从二月以后青稍开始生长，煮着吃很有补益作用，到四月上旬为止不可食用。从七月二十日之后，就逐渐可以吃了，到了九月后性冷，兼有土气。萝卜能消食下痰，非常适合人食用，生吃熟吃都好。斜蒿不太有益人，也没有损害。蔓荆做成腌菜发黄后可以吃。芥菜发热动风，损伤筋骨。蒜伤血损药，不可食用。葵菜性质滑利，夏天不宜食用，冬天晒干，煮熟时煮用。萝卜做成腌菜下饭，能通利大小肠。醋和咸味都损伤筋骨，尤其需要节制，不可放纵本性。
叙述米豆等九件（茶酒附在后面） （通按：少吃任意，犹言少量随意吃也）
白米非常有益于人。小豆、绿豆、白豆都会动气，并且会流失津液，少吃可以随意。大豆非常下气益人，长期服用会使人身体沉重。荞麦不可食用。小麦面吃了会使人动热，不可频繁进食。大麦面非常有益于人，性质微冷，会引发癖气。粳米性质寒凉，南方（气候温湿）的茶不可多吃，可用热温煮桑叶代替。酒有热毒，浸泡地黄、丹参、大豆后即可饮用。（以
In general, winter melon (Benincasa hispida) promotes the downward movement of Qi when consumed. It is particularly suitable for Hongxiangjiao (Hong Kong foot, characterized by swelling and pain in the lower limbs). However, it induces coldness in the middle jiao and should not be eaten in large quantities. It can eliminate medicinal effects accumulated over many years and is highly damaging to the human body. Long-term consumption leads to deficiency and deterioration of tendons and bones. Lettuce (Lactuca sativa) induces coldness in the body; long-term consumption causes cold fluid generation in joints and bones, leading to whitening of hair and temples. Perilla frutescens var. acuta (Lanxiang), Coriandrum sativum (Huisui), and Brassica rapa var. parachinensis (Yuntai) offer no benefit to humans. Chrysanthemum morifolium (Ganju) and Lycium chinense (Gouqi) vegetables can trigger Danshi disease (heat toxicity caused by taking mineral pills); consumed in small amounts they are warm, but in large amounts they are cold. Perilla frutescens (Zisu), Mentha haplocalyx (Bohe), Perilla frutescens var. frutescens (Renye), and Glechoma longituba (Shuisu) warm the middle jiao and benefit humans. Medicago sativa (Shumu), Artemisia argyi (Baihao), Arctium lappa (Niubang), and Rehmannia glutinosa (Dihuang) seedlings are very beneficial. Although Medicago sativa is slightly cold, it is beneficial and suitable for long-term consumption. All vegetables should be cooked before eating; raw consumption damages the body. Scallion (Xie), although considered a pungent vegetable, differs from the Five Pungents (Wuxin); it warms the middle jiao and supplements tendons and bones, making it edible. Scallion (Cong) harmonizes various Qi; consuming small amounts is harmless, but excessive consumption causes deficiency and coldness. Chinese chive (Jiu) shoots begin to grow green after the second lunar month; boiled, they are very nourishing. They should not be eaten from early April onwards. From after the 20th day of the seventh lunar month, they gradually become suitable for consumption, but after September they become cold and carry earthy qi. Radish (Luobo) aids digestion and resolves phlegm, making it very suitable for consumption; both raw and cooked forms are good. Artemisia selengensis (Xiehao) offers little benefit but causes no harm. Vitex agnus-castus (Manjing) pickled until yellow is edible. Mustard greens (Jie) generate heat, stir up wind, and damage tendons and bones. Garlic (Suan) damages blood and counteracts medicinal efficacy, so it should not be eaten. Okra (Kui) has a slippery nature; it is unsuitable for summer consumption. In winter, it is dried and used when boiled. Radish pickles aid digestion and promote the free flow of the Large and Small Intestines. Vinegar and salty foods both damage tendons and bones; one must especially exercise restraint and not indulge one's desires.
Narrative on Rice, Beans, etc., Nine Items (Tea and Wine Attached) (General Note: "Eat as much as you like in small amounts" means eating a small amount at will.)
White rice is very beneficial. Mung beans (Xiaodou), mung beans (Lv dou - *Note: likely refers to black or other beans in context, but text says Lv dou*), and white beans all stir up Qi and deplete body fluids; small amounts can be consumed freely. Soybeans (Dadou) strongly promote the downward movement of Qi and benefit humans; long-term consumption makes the body feel heavy. Buckwheat (Qiaomai) should not be eaten. Wheat flour (Xiaomian) generates heat when consumed and should not be eaten frequently. Barley flour (Damian) is very beneficial, with a slightly cold nature, but may induce Pi Qi (accumulation disorders). Japonica rice (Jingmi) has a cold nature; tea in the South (warm and humid climate) should not be consumed in large quantities; hot brewed mulberry leaf tea can be used as a substitute. Alcohol contains heat toxins; soaking Rehmannia glutinosa (Dihuang), Salvia miltiorrhiza (Danshen), and soybeans allows it to be drunk. (With