Barley malt soup: 50 grams of barley malt, 300 grams of wax gourd, 25 grams of dried tangerine peel, 5 slices of ginger and 200 grams of lean pork. Wash barley malt and dried tangerine peel, peel and wash wax gourd, and cut into pieces; Clean lean meat, cut into small pieces, and 5 slices of ginger. Put the above materials together in a casserole, add appropriate amount of water, first boil with strong fire, and then simmer for 1~2 hours. Has the effects of clearing away heat, relieving summer heat, regulating qi and invigorating spleen.

Corn Stigma Polyporus Beef Soup: corn Stigma 30g, Polyporus 10g, raw Coicis Semen 30g, dried tangerine peel 5g, black bean 50g, beef 10g, ginger 10g, jujube 10g, and a proper amount of refined salt. Wash the beef and cut it into small pieces. Put all the ingredients together in a casserole, add appropriate amount of water, cook for 2 hours on low heat, and season with refined salt. Has the effects of clearing away heat, relieving summer heat, promoting diuresis, invigorating spleen and benefiting qi.

Lingshu lotus leaf porridge: Poria cocos 15g, Chinese yam 30g, Atractylodes macrocephala 15g, Amomum villosum 5g, lotus leaf 1g (or dried product 30g) cut into pieces, and japonica rice 200g. Wash Poria, Rhizoma Dioscoreae, Rhizoma Atractylodis Macrocephalae, Fructus Amomi and Folium Nelumbinis, add appropriate amount of water, soak for 30 minutes, boil with strong fire for 30 minutes, remove residues and leave juice, put them in a casserole with washed japonica rice, add appropriate amount of water, and cook porridge with low fire, which has the effects of invigorating spleen, regulating stomach, eliminating dampness and relieving summer heat.

Pericarpium Citri Reticulatae, Semen Benincasae and Bean Porridge: 250g of Fructus Benincasae, 5g of Pericarpium Citri Reticulatae, 30g of lentils and 30g of black beans. Wash the wax gourd, peel and slice it, put it into the pot together with the washed tangerine peel, lentils and black beans, add appropriate amount of water, cook it with low fire until the two beans are cooked and rotten, and add salt to serve. It has the effects of invigorating spleen, eliminating dampness and relieving summer heat.