Chrysanthemum soup: After chrysanthemum and tremella (or lotus seeds) are cooked or steamed, add a little rock sugar to relieve summer heat, benefit the five internal organs and treat dizziness.
Chrysanthemum wine: also known as longevity wine, it is made from chrysanthemum, glutinous rice and koji. It tastes cool and sweet, and has the effects of nourishing liver, improving eyesight, strengthening brain and delaying aging.
Chrysanthemum cake: mix chrysanthemums into rice slurry and steam them to make cakes, or make cakes with mung bean powder and chrysanthemums, which has the therapeutic effect of cooling and removing fire.
Chrysanthemum porridge: Cooking porridge with chrysanthemum and japonica rice can clear the heart and remove annoyance, pleasing to the eye and removing dryness.
Chrysanthemum paste: fresh chrysanthemum is boiled in water, filtered, and the medicinal juice and refined honey are mixed into paste, which has the functions of dispelling wind, clearing heat and improving eyesight.
Chrysanthemum kneepad: Chrysanthemum and aged Folium Artemisiae Argyi are pounded into coarse powder and packed into gauze bags to make kneepad, which can dispel wind and remove dampness, reduce swelling and relieve pain, and assist in the treatment of various arthritis.
Chrysanthemum: Chrysanthemum slices are cooked with chrysanthemum, pork, beef, or fish and chicken. They are balanced in nutrition, not greasy and refreshing, and can be used for adjuvant treatment of dizziness, colds and other diseases.