Ingredients: 1 radish, 6 scallion whites, 15g ginger.
Method: Boil the radish in three bowls of water until tender. Add scallion whites and ginger, simmer until reduced to one bowl of soup. Drink the entire mixture, including solids, in one serving.
Indications: Clears the lungs, relieves surface symptoms, transforms phlegm, and stops coughing. Treats wind-cold cough with abundant frothy phlegm, chills, fatigue, and body aches.
Brown Sugar Ginger Jujube Decoction for Wind-Cold Cough
Ingredients: 30g brown sugar, 15g fresh ginger, 30g red dates.
Method: Simmer with three bowls of water until reduced by half. Drink all at once. Recovery occurs upon inducing a light sweat.
Indications: Dispels wind and cold.Treats common cold cough, stomach cold with stabbing pain, postpartum cold-induced diarrhea, and aversion to cold. Coriander Soup for Common Cold Cough Ingredients: 30g coriander (cilantro), 30g maltose, 100g rice. Method: Rinse rice, boil with water to make broth.Take three tablespoons of the rice broth, mix with coriander and maltose, steam for 10 minutes, and consume hot in one serving. Avoid exposure to wind and cold.
Indications: Promotes sweating to expel pathogens, treats cough caused by common cold.
White Radish and Honey for Wind-Cold Cough
Ingredients: 1 large white radish, 30g honey, 5 white peppercorns, 2g ephedra.
Method: Wash and slice the radish. Place in a bowl with honey, white peppercorns, and ephedra. Steam for 30 minutes. Consume hot in one sitting. Rest in bed until sweating occurs, then recovery will follow.
Indications: Induces sweating to dispel cold, stops coughing, and dissolves phlegm. Treats wind-cold coughs.
Steamed Fritillary Bulb and Soft-Shelled Turtle to Nourish Yin and Tonify the Lungs
Ingredients: 5g Sichuan fritillary bulb, 1 soft-shelled turtle (approx. 500g), 1kg chicken broth, scallions, ginger, Sichuan peppercorns, cooking wine, salt to taste.
Method: Slaughter the soft-shelled turtle, remove head and internal organs, and cut into chunks. Place turtle chunks in a steaming dish with fritillary bulb, salt, cooking wine, Sichuan peppercorns, scallions, and ginger. Steam for about 1 hour. Consume while hot.
Indications: Nourishes yin, clears heat, moistens lungs, stops coughing, and reduces fever. Treats yin deficiency cough with wheezing, low-grade fever, and night sweats.