株子（一百个，取净肉） 白沙糖（五斤，炼净）
上件，同熬成煎。
紫苏叶（五斤） 干木瓜（五斤） 白沙糖（十斤，炼净）
上件，一同熬成煎。
金橘（五十个，去子取皮） 白沙糖（三斤）
上件，一同熬成煎。
大桃（一百个，去皮，切片取汁） 白沙蜜（二十斤，炼净）
上件，一同熬成煎。
石榴子（十斤，取汁） 白沙糖（十斤，炼净）
上件，一同熬成煎。
小石榴（二斗，蒸熟去子，研为泥） 白沙蜜（十斤，炼净）
上件，一同熬成煎。
新北五味（十斤，去子，水浸取汁） 白沙糖（八斤，炼净）
上件，一同熬成煎。
松子（不以多少，去皮，捣研为泥）
上件，水绞取汁熬成，取净清油绵滤净，再熬澄清。
杏子（不以多少，连皮捣碎）
上件，水煮熬，取浮油，绵滤净，再熬成油。
牛乳中取净凝，熬而为酥。
取上等酥油，约重千斤之上者，煎熬过滤净，用大磁瓮贮之，冬月取瓮中心不
冻者，谓之醍醐。
取净牛奶子不住手用阿赤（即打油木器也。）打取浮凝者为马思哥油。今亦云白
酥油。
枸杞五斗，水淘洗净，去浮麦，焙干，用白布筒净，去蒂萼、黑色，选拣红熟
者，先用雀舌茶展溲碾子，茶芽不用，次碾枸杞为细末。每日空心用□匙头，入酥油搅匀，
温酒调下，白汤亦可。（忌与酪同食。）
【株子煎】
取净果肉的一百个柰果，五斤炼净的白沙糖。
将上述材料一同熬制成膏状食品（煎）。
【紫苏木瓜煎】
五斤紫苏叶，五斤干木瓜，十斤炼净的白沙糖。
将上述材料一同熬制成膏状食品（煎）。
【金橘煎】
五十个金橘，去籽只取果皮，三斤白沙糖。
将上述材料一同熬制成膏状食品（煎）。
【樱桃煎】
五十斤樱桃，取汁液，二十五斤白沙糖。
将上述材料一同熬制成膏状食品（煎）。
【大桃蜜煎】
一百个大桃，去皮切片后取汁液，二十斤炼净的白沙蜜。
将上述材料一同熬制成膏状食品（煎）。
【石榴汁煎】
十斤石榴子，取汁液，十斤炼净的白沙糖。
将上述材料一同熬制成膏状食品（煎）。
【小石榴泥煎】
两斗小石榴，蒸熟后去籽，研磨成泥状，十斤炼净的白沙蜜。
将上述材料一同熬制成膏状食品（煎）。
【五味子煎】
十斤新北五味（即五味子），去籽，用水浸泡后取汁液，八斤炼净的白沙糖。
将上述材料一同熬制成膏状食品（煎）。
【赤赤哈纳膏】
赤赤哈纳（一种植物原料，用量不限），用水浸泡后取汁液。
将上述材料用银器或石器熬制成膏状。
【松子油】
松子（用量不限），去皮，捣碎研磨成泥状。
将上述材料用水绞取汁液进行熬制，取出纯净的清油，用绵布过滤干净，再次熬制至澄清。
【杏子油】
杏子（用量不限），连皮捣碎。
将上述材料用水煮熬，撇取浮起的油脂，用绵布过滤干净，再次熬制成油。
【醍醐制作】
取上等酥油，重量约在一千斤以上者，经过煎熬并过滤干净，用大的磁瓮储存。在冬季取瓮中心未冻结的部分，称为“醍醐”。
【马思哥油（白酥油）制作】
取纯净的牛奶，不停地使用阿赤（即打油的木器）搅拌，撇取浮起的凝块即为马思哥油。现在也称之为白酥油。
【枸杞茶】
取五斗枸杞，用水淘洗干净，去除漂浮的小麦杂质，焙干。用白布筒过滤，去除蒂、萼及黑色部分，挑选红熟者。先用雀舌茶的茶芽在碾子上展溲（润湿），不用茶芽部分，接着将枸杞碾成细末。每天空腹时，用□匙头量的药末，加入酥油搅匀，用温酒送服，白开水调服也可以。（忌与乳制品同食。）
[Naizi Jian (Candied Naizi)]
Take the clean flesh of one hundred *Naizi* (Crataegus pinnatifida, specifically a variety of hawthorn or crabapple in this context), and five jin (approx. 2.5 kg) of refined white rock sugar.
Boil the above ingredients together to form a preserved paste (Jian).
[Zisu Mugua Jian (Candied Perilla and Papaya)]
Five jin (approx. 2.5 kg) of *Zisu Ye* (Perillae Folium, Perilla leaf), five jin (approx. 2.5 kg) of dried *Mugua* (Chaenomelis Fructus, Papaya fruit), and ten jin (approx. 5 kg) of refined white rock sugar.
Boil the above ingredients together to form a preserved paste (Jian).
[Jinju Jian (Candied Kumquat)]
Fifty kumquats, remove seeds and use only the peel, three jin (approx. 1.5 kg) of white rock sugar.
Boil the above ingredients together to form a preserved paste (Jian).
[Yingtao Jian (Candied Cherry)]
Fifty jin (approx. 25 kg) of cherries, extract the juice, twenty-five jin (approx. 12.5 kg) of white rock sugar.
Boil the above ingredients together to form a preserved paste (Jian).
[Datao Mi Jian (Candied Large Peach with Honey)]
One hundred large peels, remove skin, slice, and extract the juice, twenty jin (approx. 10 kg) of refined white bee honey.
Boil the above ingredients together to form a preserved paste (Jian).
[Shiliu Zhi Jian (Candied Pomegranate Juice)]
Ten jin (approx. 5 kg) of pomegranate seeds, extract the juice, ten jin (approx. 5 kg) of refined white rock sugar.
Boil the above ingredients together to form a preserved paste (Jian).
[Xiao Shiliu Ni Jian (Candied Small Pomegranate Paste)]
Two dou (approx. 20 liters) of small pomegranates, steam until cooked, remove seeds, grind into a paste, ten jin (approx. 5 kg) of refined white bee honey.
Boil the above ingredients together to form a preserved paste (Jian).
[Wuweizi Jian (Candied Schisandra)]
Ten jin (approx. 5 kg) of Xinbei Wuwei (Schisandrae Chinensis Fructus, Schisandra berry from the north), remove seeds, soak in water and extract the juice, eight jin (approx. 4 kg) of refined white rock sugar.
Boil the above ingredients together to form a preserved paste (Jian).
[Chichihana Gao (Paste of Chichihana)]
Chichihana (a local plant ingredient, quantity as needed), soak in water and extract the juice.
Boil the above ingredients in a silver or earthenware vessel to form a thick paste (Gao).
[Songzi You (Pine Seed Oil)]
Pine nuts (quantity as needed), remove skins, crush and grind into a paste.
Extract the juice by pressing with water, boil to obtain pure clear oil, filter through cotton cloth, and boil again until clarified.
[Xingzi You (Apricot Kernel Oil)]
Apricots (quantity as needed), crush whole including the skin.
Boil in water, skim off the floating oil, filter through cotton cloth, and boil again to produce the oil.
[Su You (Clarified Butter/Ghee Preparation)]
Separate the pure curd from cow's milk and boil it to produce Su (clarified butter/ghee).
[Tihu (Clarified Butter Essence)]
Take high-quality clarified butter weighing over one thousand jin (approx. 500 kg), boil and filter cleanly. Store in large ceramic jars. In winter, take the portion from the center of the jar that does not freeze; this is called Tihu (highly clarified butter).
[Masige You (White Clarified Butter/Mare's Milk Butter)]
Take pure fresh milk and continuously churn using Achi (a wooden churning tool). Skim off the floating curds to obtain Masige You. This is also known today as Bai Su You (white clarified butter).
[Gouqi Cha (Goji Berry Tea)]
Take five dou (approx. 50 liters) of Goji berries (*Lycii Fructus*), wash thoroughly with water, remove floating wheat impurities, and dry by baking. Filter through a white cloth tube, remove stems, calyces, and blackened parts, selecting only the red ripe ones. First, moisten Que She Cha (sparrow-tongue tea buds) on a grinding stone, excluding the buds themselves, then grind the Goji berries into fine powder. Every day on an empty stomach, take a spoonful amount, mix evenly with clarified butter, and take down with warm wine; plain hot water may also be used. (Avoid consuming with dairy products.)