性味甘温，温胃益气，除脾胃虚寒；止泄泻吐逆；为温养胃气妙品。粳米粥∶甘平
养胃除烦，止渴，利溲，为资生化育神丹。
性味甘平，消食开胃，通三焦，利水道。陈久者良。即小麦面酵糟发成，腊月寒食日
宜蒸之。
性味甘凉，解热和中。劳热人宜淡煮食之。煎炙则性热难化，无病患亦不宜过食。
即小粉。性味甘凉，和脏腑，通经络。炒黑入醋煎炼成膏，消痈肿、汤火伤，俗名铁
散。
辛甘性温，温中消食，化滞宽胀，陈久者良。建曲∶功胜，散滞生用；消食炒研；
则不损胃气。二曲皆然，俱能堕胎断乳，孕妇忌之。酒曲∶性烈，尤不宜用，惟糯食
可暂需之。
甘温色赤，入血分而破血消积，为阳明血痢稠粘专药。陈久者良。炒研用。血虚忌
性味甘温，温中化滞，专消谷食。生用亦能散滞。禁忌与神曲不殊。
性味甘温，温中化气，开胃进食，生则升胃气下陷为宜，亦能助发斑疹。熟则降胃气
虚闭为宜，亦能助胃化食。禀性中和，全无禁忌。
味酸苦温，敛血散瘀，消肿安神。多食损齿减颜，胃虚多郁之人宜戒。麦醋∶功用相
性稍温耳。酒醋∶少酸收之效，性热不堪入药。
温中御寒。红酒，活血行经；白酒，化气通络。味有辛甘微苦，性皆温热烁阴。温饮
少饮则活血壮神，御寒辟秽；冷冻饮料、多饮则积湿伤神，生痰动火，至损气损阴，为害不可
言，养生家宜慎之。
糯米粥：性味甘温，能温暖胃腑、补益元气，消除脾胃虚寒；可止住泄泻和呕吐逆气；是温养胃气的绝佳佳品。粳米粥：性味甘平，能养护胃气、除烦止渴、通利小便，是资助生化、培育神机的神丹妙药。
米酒：性味甘平，能消食开胃，疏通三焦，通利水道。陈年的效果更佳。它是由小麦面发酵糟酿而成，在腊月寒食日适宜蒸制食用。
麦醋：性味甘凉，能清热和中。有劳热症状的人适宜清淡煮食。若经煎炸烧烤则性质变热且难以消化，无病患者也不宜过量食用。
小粉（即淀粉）：性味甘凉，能调和脏腑，疏通经络。炒黑后加入醋煎炼成膏状，可消除痈肿、治疗汤火烫伤，俗称“铁散”。
建曲：性味辛甘，性质温和，能温中消食，化解积滞、宽消胀满，陈年的效果更佳。建曲的功效胜过其他曲类，生用可疏散积滞；炒研后用可消食且不损伤胃气。两种曲类皆然，都能导致堕胎和断乳，孕妇忌用。酒曲：性质猛烈，尤其不宜使用，只有在食用糯米食品时才可暂时需要用到它。
赤小豆：性味甘温，色赤入血分，能破血消积，是治疗阳明经血痢、大便稠粘的专用药物。陈年的效果更佳。需炒熟后研末使用。血虚者忌用。
麦芽：性味甘温，能温中化滞，专门消化谷食。生用也能疏散积滞。禁忌与神曲没有不同。
稻米：性味甘温，能温中化气，开胃进食。生用时适合提升下陷的胃气，也能帮助透发斑疹；熟用时适合下降虚闭的胃气，也能帮助胃部消化食物。禀性中和，完全没有禁忌。
饴糖：性味甘温，能缓急补中益气，润燥除痰，是建立中气、内托疮疡的专用药物。中满（脘腹胀满）者忌用。
醋：味酸苦温，能收敛血液、消散瘀血，消肿安神。多吃会损害牙齿、减损容颜，胃虚多郁之人应当戒除。麦醋：功用相似，只是性质稍温罢了。酒醋：少酸收涩之效，性质热得不堪入药。
白酒/红酒：能温中御寒。红酒能活血行经；白酒能化气通络。味道有辛、甘、微苦之分，性质皆属温热，易灼伤阴液。温热饮用少量可活血壮神，抵御寒冷、辟除秽浊；冷冻饮料或多饮则会积聚湿气、损伤神气，生痰动火，甚至损耗元气和阴液，危害不可言说，养生家应当谨慎对待。
Rice Porridge (Nuomi Zhou): The nature is sweet and warm; it warms the Stomach, supplements Qi, eliminates deficiency-cold of the Spleen and Stomach; stops diarrhea and vomiting/regurgitation; it is an excellent product for warming and nourishing Stomach Qi. Coix Seed Porridge (Jingmi Zhou): The nature is sweet and neutral; it nourishes the Stomach, eliminates vexation, quenches thirst, promotes urination; it is a divine elixir that supports transformation and generation, nurturing the Spirit.
Rice Wine (Mijiu): The nature is sweet and neutral; it aids digestion, opens the appetite, unblocks the Triple Burner, and promotes water passages. Aged ones are superior. It is formed by fermenting wheat flour dregs; it is suitable to steam on the Cold Food Festival in the twelfth lunar month.
Wheat Vinegar (Mai Cu): The nature is sweet and cool; it clears heat and harmonizes the middle. Those with labor-fever (deficiency fever) should boil it lightly and consume it. If fried or roasted, its nature becomes hot and difficult to digest; even those without illness should not overconsume it.
Starch (Xiaofen): The nature is sweet and cool; it harmonizes the Zang-Fu organs and unblocks the meridians. Stir-fried until black and decocted into a paste with vinegar, it eliminates carbuncles and sores, and treats scalds and burns; commonly known as "Iron Powder" (Tiesan).
Jianqu (Medicated Leaven): The flavor is pungent and sweet, the nature is warm; it warms the middle, aids digestion, resolves stagnation, and relieves distension; aged ones are superior. Jianqu has superior efficacy; used raw to scatter stagnation; stir-fried and ground to aid digestion without damaging Stomach Qi. Both types share this characteristic: they can induce abortion and stop lactation; pregnant women should avoid them. Jiuyu (Alcoholic Ferment): The nature is fierce, especially unsuitable for use; only temporarily needed when consuming glutinous rice foods.
Adzuki Bean (Chixiaodou): The nature is sweet and warm, color red; enters the Blood level to break blood stasis and eliminate accumulations; it is the specific medicine for Yangming blood dysentery with thick and sticky stool. Aged ones are superior. Use after stir-frying and grinding. Contraindicated for those with Blood deficiency.
Malt (Maoya): The nature is sweet and warm; it warms the middle, transforms stagnation, and specifically digests grain food. Raw use can also scatter stagnation. Contraindications are no different from Shenqu.
Rice (Daomi): The nature is sweet and warm; it warms the middle, transforms Qi, opens the appetite, and promotes eating. Raw use is suitable for raising sinking Stomach Qi and can also assist in venting macules and rashes; cooked use is suitable for descending deficient and closed Stomach Qi and can also assist the Stomach in digesting food. Its innate nature is neutral and harmonious, with absolutely no contraindications.
Maltose (Yitang): The nature is sweet and warm; it moderates the middle, supplements Qi, moistens dryness, and eliminates phlegm; it is the specific medicine for establishing the Middle Jiao and internal support for sores. Contraindicated for fullness in the middle (abdominal distension/fullness).
Salt (Yan): The flavor is sweet and salty, slightly warm; it resolves fishy/meaty odors, and heat-toxin from scalds and burns; aged ones are better.
Vinegar (Cu): The flavor is sour and bitter, the nature is warm; it astringes blood, disperses stasis, reduces swelling, and calms the Spirit. Overconsumption damages teeth and diminishes complexion; those with deficient Stomach and much depression should abstain. Maicu (Wheat Vinegar): Functions are similar, but the nature is slightly warmer. Jiu cu (Wine Vinegar): Lacks the astringent effect of sourness, and its hot nature is unbearable for medicinal use.
Red Wine / White Wine: Warms the middle and resists cold. Red wine invigorates blood and regulates menstruation; white wine transforms Qi and unblocks collaterals. Flavors vary between pungent, sweet, and slightly bitter; natures are all warm-hot, scorching Yin. Drinking warm in small amounts invigorates blood, strengthens the spirit, resists cold, and dispels filth; drinking frozen beverages or in large amounts accumulates dampness, damages the spirit, generates phlegm and fire, eventually depleting Qi and Yin, causing harm beyond words. Health cultivators should be cautious.