陈行之监仓方，名正学。葛蒲（半斤，须水中生者，净洗，切作片子） 桔梗 生姜（切
作片，各四两） 盐（二两） 甘
上五味和匀，淹一宿，晒干为细末，入瓶窨一月，如常点，见火即色不白。
生姜（十两，去皮称，洗净，切作片子） 杏仁（五两，汤去皮尖） 白盐（五两） 甘
草（五两
上先将杏仁细研，次下生姜，次入甘草，盐，一处研如泥，拍作薄饼子，一日焙干，碾
罗为细末，经宿即色不白。
彦僧录韵姜汤。
生姜（一斤） 甘草（五两） 盐（六两） 缩砂仁（二两）
上先以甘草炙过，同姜、盐为碎块子，同淹一宿，焙干，乘热罨缩砂一宿，为细末，汤
点如常服。
生姜（一斤，片切，慢火炒令熟） 舶上丁香皮（二两） 甘草（二两，锉 盐三两，
炒） 丁香
上件搅，焙干为度，捣罗为末。
又名造化汤，腊中合伏中方可成，伏中合腊中方可成，故名造化汤。
肥乌梅（去仁，留核） 甘草 盐
每合时三味各以一斤为准，炒盐尤好，等分不焙，先以乌梅，甘草杵为粗末，次以盐一
处拌匀，入罐子实按收起，须腊月或伏内合，半年后方取出，焙干，为细末，如常点，夏月
最宜饮水。
燕贤仲侍郎方。
缩砂仁（二两） 甘草（三两，炙） 盐（三两，炒） 丁香（一分） 生姜（去皮，
半斤）
上将姜捣碎，与缩砂，甘草，盐一处拌匀，淹一宿，焙干，次入丁香，同为细末，汤点
下，一方只用甘草一两。
陈行之担任监仓官员时的方子，名叫正学汤。石菖蒲（半斤，必须是水中生长的，洗净后切成片状）桔梗生姜（切成片状，各四两）盐（二两）甘草（五两）。以上五味药混合均匀，浸泡一夜，晒干后研成细末，装入瓶中密封窖藏一个月。像平常点茶一样服用，如果见到火烤，颜色就不会变白。
生姜（十两，去皮后称重，洗净，切成片状）杏仁（五两，用热水烫过去皮去尖）白盐（五两）甘草（五两）。先将杏仁细细研磨，然后加入生姜，接着放入甘草和盐，一起研磨成泥状，拍成薄饼状，一天后焙干，碾筛成细末，经过一夜后颜色就不会变白。
彦僧录韵姜汤。生姜（一斤）甘草（五两）盐（六两）缩砂仁（二两）。先将甘草炙烤过，与姜、盐一起捣碎成小块，一同浸泡一夜，焙干，趁热覆盖在缩砂仁上放置一夜，研成细末，用开水冲服，像平常一样服用。
生姜（一斤，切片，用慢火炒至熟透）舶上丁香皮（二两）甘草（二两，锉碎）盐（三两，炒制）丁香。将上述药材搅拌，焙干为止，捣碎并过筛成粉末。
又名造化汤，必须在腊月制作或在伏日制作才能成功，在伏日制作或在腊月制作才能成功，所以名叫造化汤。肥大的乌梅（去掉果肉，保留果核）甘草盐。每次配制时三味药各以一斤为准，炒盐更好，分量相等且不焙干，先用乌梅和甘草杵成粗末，然后将盐混合拌匀，装入罐子里压实收好，必须在腊月或伏日内配制，半年后才取出，焙干，研成细末，像平常点茶一样服用，夏季最适合用来饮水。
燕贤仲侍郎的方子。缩砂仁（二两）甘草（三两，炙烤）盐（三两，炒制）丁香（一分）生姜（去皮，半斤）。先将生姜捣碎，与缩砂仁、甘草、盐混合拌匀，浸泡一夜，焙干，然后加入丁香，一起研成细末，用开水冲服。另一版本只用一两甘草。
The prescription from Chen Xingzhi, who served as a warehouse supervisor, is named Zhengxue Tang. Changpu Rhizome (Acori Tatarinowii Rhizoma) (half jin [approx. 250g], must be those grown in water, cleaned and sliced), Jiegeng Radix (Platycodonis Radix), Shengjiang Rhizoma Zingiberis Recens (sliced, each four liang [approx. 200g]), Yan Salt (two liang [approx. 100g]), Gancao Radix Glycyrrhizae (five liang [approx. 250g]). Mix the above five ingredients evenly, soak overnight, sun-dry, and grind into fine powder. Store in a bottle and cellar-seal for one month. Take as usual like tea; if exposed to fire, the color will not turn white.
Shengjiang Rhizoma Zingiberis Recens (ten liang [approx. 500g], peeled and weighed, cleaned, sliced), Xingren Semen Armeniacae Amarum (five liang [approx. 250g], blanched in hot water to remove skin and tips), Baiyan Salt (five liang [approx. 250g]), Gancao Radix Glycyrrhizae (five liang [approx. 250g]). First, finely grind the Xingren Semen Armeniacae Amarum, then add Shengjiang Rhizoma Zingiberis Recens, followed by Gancao Radix Glycyrrhizae and salt. Grind all together until it forms a paste. Shape into thin cakes, dry by baking for one day, then crush and sieve into fine powder. After staying overnight, the color will not turn white.
Yan Senglu Yun Jiang Tang. Shengjiang Rhizoma Zingiberis Recens (one jin [approx. 500g]), Gancao Radix Glycyrrhizae (five liang [approx. 250g]), Yan Salt (six liang [approx. 300g]), Suosharen Fructus Amomi Rotundus (two liang [approx. 100g]). First, roast the Gancao Radix Glycyrrhizae, then crush it together with ginger and salt into small pieces. Soak overnight, bake dry, and while still hot, cover the Suosharen Fructus Amomi Rotundus and let sit overnight. Grind into fine powder and take with boiling water as usual.
Shengjiang Rhizoma Zingiberis Recens (one jin [approx. 500g], sliced, stir-fried over slow heat until cooked), Boshang Dingxiangpi Cortex Caryophylli (two liang [approx. 100g]), Gancao Radix Glycyrrhizae (two liang [approx. 100g], chopped), Yan Salt (three liang [approx. 150g], stir-fried), Dingxiang Flos Caryophylli. Stir the above ingredients, bake until dry, then crush and sieve into powder.
Also known as Zaohua Tang. It can only be prepared in the twelfth lunar month or during the Sanfu days (dog days); preparation during Sanfu days or in the twelfth lunar month ensures success, hence the name Zaohua Tang. Fei Wumei Fructus Mume (pitted, keeping the seed), Gancao Radix Glycyrrhizae, Yan Salt. For each batch, use one jin [approx. 500g] of each of the three ingredients. Stir-fried salt is preferred. Do not bake beforehand. First, pound the Wumei Fructus Mume and Gancao Radix Glycyrrhizae into coarse powder. Then mix evenly with salt. Pack tightly into a jar and seal. Must be prepared in the twelfth lunar month or during the Sanfu period. Leave for half a year before taking out, baking dry, and grinding into fine powder. Take as usual like tea; most suitable for drinking water in summer.
Prescription from Vice Minister Yan Xianzhong. Suosharen Fructus Amomi Rotundus (two liang [approx. 100g]), Gancao Radix Glycyrrhizae (three liang [approx. 150g], roasted), Yan Salt (three liang [approx. 150g], stir-fried), Dingxiang Flos Caryophylli (one fen [approx. 3-4g]), Shengjiang Rhizoma Zingiberis Recens (peeled, half jin [approx. 250g]). First, crush the ginger, mix evenly with Suosharen Fructus Amomi Rotundus, Gancao Radix Glycyrrhizae, and salt. Soak overnight, bake dry, then add Dingxiang Flos Caryophylli. Grind all together into fine powder and take with boiling water. Another version uses only one liang [approx. 50g] of Gancao Radix Glycyrrhizae.