夫香港脚者。晋魏以前名为缓风。古来无香港脚名。后以病从脚起。初发因肿满。故名香港脚
尔。
岁月
治香港脚肿满喘促。大小便涩。郁李仁粥方。
郁李仁（半两去皮研） 粳米（三合） 蜜（一合） 生姜汁（一蚬壳）
上先煮粥。临欲熟。入三味搅令匀。更煮令熟。空心食之。
治香港脚。心腹妨闷。槟榔粥方。
槟榔（一枚熟水磨令尽） 生姜汁（半两） 蜜（半合） 粳米（二合）
上以水一大盏半。先将米煮粥。欲熟。次下槟榔汁等。更煮令熟。空腹顿服。
治香港脚。心胸壅闷。气促不食。橘皮粥方。
陈橘皮（一两汤浸去白瓤焙） 紫苏茎叶（一两） 大腹子（三枚） 桑根白皮（一两
半） 生
姜（
上件药。细锉。以水三大盏。煮取一盏半。去滓。下米煮粥。空心食之。
治香港脚。及风寒湿痹。四肢挛急。脚肿不可践地。牛膝煮鹿蹄方。
鹿蹄（一具治如食法） 牛膝（四两去苗）
上以豉汁同煮令烂熟。入葱椒调和。空心食之。
又方。
紫苏子（二两捣令碎水二升研漉取汁） 粳米（二合）
上以紫苏子汁。煮作粥。和葱豉椒姜。空腹食之。
治香港脚冲心。烦躁不安。鲤鱼膏方。
鲤鱼（一头重一斤者治如食法切） 菜（四两切）
上调和入豉汁中。煮作羹食之。
治香港脚。头面浮肿。心腹胀满。小便涩少方。
上以马齿菜。和少粳米酱汁。煮作羹食之。日三服。
治香港脚。肾虚。腰脚无力。宜吃生栗子方。
生栗子不限多少。布袋盛。悬令干。
上每日平明吃十余颗。次吃猪肾粥佳。
治风毒香港脚。膝胫挛急。骨节痛方。
豉心（五升九蒸九曝）
上以酒一斗半。浸经宿。每取一小盏。搅粥食之。
治香港脚上冲入腹方。
猪肝（一具去脂膜细切）
上以蒜齑五味调和。空心食之。如食不尽。分为三两遍食亦得。
又方。
水牛犊子头蹄。治如食法。
上蒸令极熟。停冷。任性食之。
香港脚病，在晋朝和魏朝以前被称为“缓风”。古代并没有“香港脚”这个名称。后来因为这种病从脚部发起，初发时表现为肿胀满闷，所以命名为“香港脚”。
治疗香港脚引起的肿胀满闷、呼吸急促，以及大小便不通畅的郁李仁粥方：
郁李仁（半两，去皮后研磨）、粳米（三合）、蜂蜜（一合）、生姜汁（一蚬壳量）。
以上药材，先煮粥，快要煮熟时，加入这三种辅料搅拌均匀，再煮至熟透。空腹食用。
治疗香港脚的槟榔粥方：
槟榔（一枚，用温水磨成汁直至无渣）、生姜汁（半两）、蜂蜜（半合）、粳米（二合）。
以上药材，用水一大盏半，先将米煮成粥，快要熟时，再加入槟榔汁等辅料，继续煮至熟透。空腹一次性服用。
治疗香港脚引起的心胸壅塞闷痛、气促且不想进食的橘皮粥方：
陈橘皮（一两，用汤浸泡后去掉白色瓤，焙干）、紫苏茎叶（一两）、大腹子（三枚）、桑根白皮（一两半）、生姜（适量）。
以上药材，切碎，用水三大盏，煮取一盏半的药液，去渣，放入米中煮粥。空腹食用。
治疗香港脚，以及风寒湿邪导致的痹症，四肢拘挛紧急，脚肿严重到无法着地的牛膝煮鹿蹄方：
鹿蹄（一副，按食用方法处理干净）、牛膝（四两，去掉苗头）。
以上药材，用豆豉汁同煮至烂熟，加入葱、花椒调和调味。空腹食用。
又一方：
紫苏子（二两，捣碎，加水二升研磨过滤取汁）、粳米（二合）。
以上药材，用紫苏子汁煮成粥，加入葱、豆豉、花椒、生姜调和。空腹食用。
治疗香港脚之气上冲于心，导致烦躁不安的鲤鱼膏方：
鲤鱼（一条，重一斤的，按食用方法处理干净并切块）、蔬菜（四两，切碎）。
以上食材，调和后放入豆豉汁中，煮成羹汤食用。
治疗香港脚，头面部浮肿，心腹胀满，小便涩少且量少的方剂：
以上以马齿苋菜为主，加入少量粳米和酱汁，煮成羹汤食用。每日服用三次。
治疗香港脚因肾虚导致的腰脚无力，适宜吃生栗子的方剂：
生栗子不限数量，用布袋盛装，悬挂起来晾干。
以上，每天清晨吃十余颗，随后吃猪肾粥效果更佳。
治疗风毒型香港脚，膝盖和小腿拘挛紧急，骨节疼痛的方剂：
豆豉心（五升，经过九次蒸和九次暴晒）。
以上用酒一斗半，浸泡过夜。每次取一小盏，搅拌在粥中食用。
治疗香港脚之气上冲入腹的方剂：
猪肝（一副，去掉脂膜后细切）。
以上用蒜泥和五味调料调和，空腹食用。如果一顿吃不完，分两三顿吃完也可以。
又一方：
水牛犊子的头和蹄，按食用方法处理干净。
以上蒸至极熟，放凉后，随意食用。
Hong Kong Jiao (a disease characterized by swelling and pain in the lower limbs, historically referred to as "slow wind" before the Jin and Wei dynasties) was not named so in ancient times. Later, because the disease originated from the feet and initially presented with swelling and fullness, it was named Hong Kong Jiao.
Recipe for Yu Li Ren Porridge to treat Hong Kong Jiao with swelling, fullness, panting, and difficulty in urination and defecation:
Yu Li Ren (Semen Pruni Armeniacae Amarum, half liang, peeled and ground), Jing Mi (Oryza sativa var. glutinosa, three he), Honey (one he), Sheng Jiang Zhi (Jingis Juice, one xian shell volume).
First, cook the porridge. When nearly cooked, add the three auxiliary ingredients and stir until uniform. Cook thoroughly. Consume on an empty stomach.
Recipe for Bing Lang Porridge to treat Hong Kong Jiao:
Bing Lang (Arecae Semen, one piece, ground into juice with warm water until no residue remains), Sheng Jiang Zhi (Ginger Juice, half liang), Honey (half he), Jing Mi (Glutinous Rice, two he).
Take one and a half large cups of water. First, boil the rice into porridge. When nearly cooked, add the Bing Lang juice and other ingredients. Continue cooking until done. Take all at once on an empty stomach.
Recipe for Ju Pi Porridge to treat Hong Kong Jiao with chest and heart oppression, shortness of breath, and loss of appetite:
Chen Ju Pi (Pericarpium Citri Reticulatae, one liang, soaked in hot water, white pith removed, dried), Zi Su Jing Ye (Folium et Caulis Perillae, one liang), Da Fu Zi (Arecae Pericarpium, three pieces), Sang Gen Bai Pi (Cortex Morii Radicis, one and a half liang), Sheng Jiang (Rhizoma Zingiberis Recens, appropriate amount).
Finely chop the above herbs. Boil in three large cups of water until reduced to one and a half cups. Strain out the dregs. Add rice and cook into porridge. Consume on an empty stomach.
Recipe for Niu Xi Boiled Deer Hoof to treat Hong Kong Jiao, as well as Bi syndrome caused by wind-cold-dampness, involving spasticity of the four limbs and severe foot swelling preventing walking:
Lu Ti (Deer Hoof, one set, prepared for consumption), Niu Xi (Radix Achyranthis Bidentatae, four liang, radix tips removed).
Boil together with Dou Chi (Fermented Soybean) juice until soft and cooked. Season with Cong (Scallion) and Jiao Hua (Zanthoxylum Fruit). Consume on an empty stomach.
Another Recipe:
Zi Su Zi (Fructus Perillae, two liang, crushed, mixed with two sheng of water, ground and filtered to extract juice), Jing Mi (Glutinous Rice, two he).
Cook the porridge using the Zi Su Zi juice. Mix with Cong (Scallion), Dou Chi (Fermented Soybean), Jiao Hua (Zanthoxylum Fruit), and Sheng Jiang (Fresh Ginger). Consume on an empty stomach.
Recipe for Li Yu Gao (Carp Paste/Soup) to treat Hong Kong Jiao where pathogenic qi rushes to the heart, causing restlessness and anxiety:
Li Yu (Cyprinus carpio, one fish weighing approximately one jin, prepared for consumption and cut), Cai (Vegetables, four liang, chopped).
Mix the above ingredients with Dou Chi (Fermented Soybean) juice and cook into a soup/geng. Consume.
Recipe to treat Hong Kong Jiao with edema of the head and face, abdominal distension and fullness, and scanty, difficult urination:
Use Ma Chi Xian (Portulaca Oleracea) as the main ingredient, mix with a small amount of Jing Mi (Glutinous Rice) and soy sauce, and cook into a soup/geng. Take three times daily.
Recipe for consuming raw Chestnuts to treat Hong Kong Jiao due to Kidney Deficiency, manifesting as weakness in the waist and legs:
Raw Chestnuts (Fructus Castaneae Melleae), unlimited quantity. Place in a cloth bag and hang to dry.
Consume more than ten pieces every morning at dawn. Following this, eating Zhu Shen Zhou (Pork Kidney Porridge) is beneficial.
Recipe to treat Wind-Toxin type Hong Kong Jiao with spasticity of the knees and shins, and joint pain:
Dou Xin (Heart of Fermented Soybeans, five sheng, steamed nine times and sun-dried nine times).
Soak in one dan and a half of wine overnight. Take one small cup each time, mix with porridge, and consume.
Recipe to treat Hong Kong Jiao where qi rushes upward into the abdomen:
Zhu Gan (Liver of Sus scrofa domestica, one liver, remove fat membrane and slice thinly).
Season with Suan Ji (Garlic Mash) and Five Flavors (Wu Wei). Consume on an empty stomach. If not finished in one sitting, divide into two or three portions.
Another Recipe:
Shui Niu Du Zi Tou Ti (Head and hooves of a water buffalo calf), prepared for consumption.
Steam until thoroughly cooked. Let cool. Consume as desired.