紫苏（五两，切） 生姜（三斤，切） 盐（三斤） 木瓜（十斤，去穣，切作片子）
上件将盐入在三味内，一处拌和匀，淹两日，晒干，为细末，入在瓶子内收之，吃时汤
末一斤，甘草三两，炙为末，入在汤内如常点。
夏日饮之，解渴消痰，气味香美，格韵绝高，桂末二两，桂须四两，去粗皮，无
二两，白沙蜜一升，以水二斗先煎取一斗，待冷入新瓷瓶中，后下二味搅二、三百转令
先以油单一重覆上，加纸七重，以绳
底，蜡纸蜜封泥七日，出井熟矣！
乌梅（三十个，大而有肉者，先以汤浸三、五次，去酸水，取肉烂碾，与糖同熬） 桂
末（半两，入汤内） 球糖（一斤，临时添减，与梅同熬得所即止） 生姜（半斤，取汁，
加减多少用
上件熬成膏，看可便住火，用汤或水调点止渴，甚妙，密封瓶器。
清神爽气。
香附子（一两，拣大而无皮者，炒） 缩砂仁（一两半，炒） 木香（一分） 檀香（一
钱） 甘草
上件六味同为细末，入盐点服，不拘时。
圆通能首座。
桂花（三升，净拣去青柄子，细研，以瓷以磁器盛贮，覆合略蒸，花须就树摘，坠地者
不可） 干
上为细末，同？量入炒盐盛贮，莫令漏气，如常法点。
赵师浓。
细皮黄橘子一斤，于净盆内，以一小贴子就盆内薄切，去核留汁，生姜去皮，半斤，甘
草四两，捣碎，盐三两，一处拌，罨一、两宿，取出焙，再以橘汁浸，渗尽为度，焙干为细
末，如常法点。若更添神曲炒，麦 炒，各四两，以拌橘汁，即不须再浸，尤妙。风流酝藉
非其他洞庭汤可比，以其不去橘肉故也。
紫苏（五两，切片） 生姜（三斤，切片） 盐（三斤） 木瓜（十斤，去除瓤和籽，切成片状）
以上药材将盐加入这三种材料中，一起拌匀，浸泡两天，晒干，研磨成细末，装入瓶中密封保存。服用时取汤药末一斤，甘草三两，炙烤后研成细末，加入汤中像平常点茶一样冲泡饮用。
夏日饮用，可以解渴化痰，气味香美，格调高雅。桂末二两，桂须四两，去掉粗皮，无（此处原文可能有缺漏或指代不明，暂译为“无”），白沙蜜一升，用水二斗先煎煮取一斗，待冷却后倒入新瓷瓶中，然后加入另外两种成分搅拌二三百下，使混合均匀。先用油纸单层覆盖，再加七层纸，用绳子捆紧底部，用蜡纸和蜂蜜封口，埋入泥中七日，取出后在井水中浸熟即可！
乌梅（三十个，选择个大肉厚的，先用热水浸泡三到五次，去除酸水，取果肉捣烂，与糖一同熬制） 桂末（半两，加入汤中） 球糖（一斤，根据口味临时增减，与梅子同熬至合适程度即停止） 生姜（半斤，取汁液，根据情况加减用量）
以上材料熬制成膏，看火候合适就停火，用汤或水调匀饮用以止渴，效果很好，需密封瓶器保存。
清神爽气。
香附子（一两，挑选大而无皮的，炒制） 缩砂仁（一两半，炒制） 木香（一分） 檀香（一钱） 甘草（未注明剂量，依上下文推测为适量或与前文并列，此处保留原意）
以上六味药共同研磨成细末，加盐冲服，不拘时间。
圆通能首座。
桂花（三升，净选去除青柄和果实，细细研磨，用瓷器或磁器盛放储存，稍微蒸一下，花须在树上采摘，落地者不可用） 干（原文此处似有缺字，结合语境可能指干品或其他辅料，暂略或依前文理解）
以上研磨成细末，同量加入炒盐储存，不要漏气，像平常方法点茶饮用。
赵师浓。
细皮黄橘子一斤，在干净的盆内，用小刀在盆内薄切，去核留汁，生姜去皮，半斤，甘草四两，捣碎，盐三两，一起拌匀，捂一两个晚上，取出焙干，再用橘汁浸泡，渗尽为止，焙干研磨成细末，像平常方法点茶饮用。如果再加神曲炒、麦麸炒，各四两，用来拌橘汁，就不需要再浸泡，尤其奇妙。风流蕴藉，非其他洞庭汤可比，因为不去除橘肉的原因。
Perilla Fructus (Wusu) (five liang, sliced) Fresh Ginger Root (Shengjiang) (three jin, sliced) Salt (yan) (three jin) Quince (Mu Gua) (ten jin, pulp and seeds removed, sliced)
Mix the salt with the above three ingredients thoroughly. Soak for two days, then sun-dry. Grind into a fine powder and store in a jar. To consume, take one jin of this powder, add three liang of roasted Licorice Root (Gancao), grind into powder, and mix into hot water as one would prepare tea.
Drinking this in summer quenches thirst and resolves phlegm; its aroma is exquisite and its elegance supreme. Cinnamon Twig (Guizhi) powder (two liang), Cinnamon Twig tips (four liang, coarse bark removed), [text unclear/missing], white rock sugar (one sheng). Boil in two dou of water until reduced to one dou. Let cool, then pour into a new porcelain bottle. Add the remaining two ingredients and stir two or three hundred times to ensure uniform mixing. Cover first with a single layer of oil paper, then seven layers of regular paper, tie the bottom tightly with rope, seal with waxed paper and honey, bury in mud for seven days, retrieve, and mature by soaking in well water!
Dark Plum Fruit (Wumei) (thirty pieces, select large and fleshy ones; soak in hot water three to five times to remove acidity, extract pulp, mash, and simmer with sugar) Cinnamon Twig (Guizhi) powder (half liang, added to the decoction) Ball Sugar (Qiu Tang) (one jin, adjust quantity as needed; simmer with plums until desired consistency) Fresh Ginger Root (Shengjiang) (half jin, juice extracted, adjust quantity as needed)
Simmer the above ingredients into an ointment/paste. Stop heating when ready. Dilute with decoction or water to drink for quenching thirst; highly effective. Seal tightly in vessels.
Refreshes the spirit and invigorates the qi.
Cyperi Rhizoma (Xiangfu) (one liang, select large ones without skin, stir-fried) Amomum Fruit (Suosharen) (one and a half liang, stir-fried) Aucklandia Root (Muxiang) (one fen) Sandalwood (Tánxiāng) (one qian) Licorice Root (Gancao) [dose unspecified]
Grind the above six herbs into a fine powder. Take with salt and warm water at any time.
Abbot Yuantong Neng.
Osmanthus Flowers (Guihua) (three sheng, clean and remove green stems and fruits; grind finely; store in porcelain or magnetic ware; slightly steam; pick flowers from the tree, do not use fallen ones) Dried [ingredient missing/unclear]
Grind into a fine powder. Mix with an appropriate amount of stir-fried salt for storage. Prevent air leakage. Prepare and consume like ordinary tea.
Master Zhao Sinong.
Yellow Tangerine Peel with Fine Skin (Huangjuzi) (one jin). In a clean basin, thinly slice using a small knife, remove seeds but retain juice. Peel half jin of ginger. Crush four liang of Licorice Root (Gancao). Mix with three liang of salt. Cover and let rest for one or two nights. Retrieve and dry-roast. Then soak in tangerine juice until fully absorbed. Dry-roast again and grind into a fine powder. Prepare and consume like ordinary tea. If additionally mixed with stir-fried Medicated Leaven (Shenqu) and stir-fried Wheat Bran (Maifan), each four liang, and blended with tangerine juice, no further soaking is required; this method is particularly excellent. Its refined charm surpasses other versions of Dongting Soup, precisely because the tangerine pulp is retained.