Cooked food water in the Song Dynasty was also very popular in the court. At that time, imperial academy specially organized chefs and doctors to evaluate and rank cooked water with various tastes and functions, and perilla cooked water ranked first. Because perilla boiled water is fragrant and pleasant, and it has the effect of treating chest obstruction.
In the Ming Dynasty, boiled water was highly regarded as a health drink of traditional Chinese medicine, which changed from single prescription to compound compatibility, and the health care effect was more obvious. Among them, cardamom boiling water developed into cardamom boiling water composed of cardamom, licorice and Acorus gramineus. Has the effects of eliminating dampness, promoting circulation of qi, warming and nourishing, and stopping vomiting.
There are many kinds of boiled water in Qing Dynasty. According to the medical records of Qing Dynasty, the prescriptions for the diagnosis and treatment of Cixi and Guangxu are usually chamomile 10 ~ 15g, frost leaves 5 ~ 10g, fresh reed rhizome 5 ~ 10g, dried tangerine peel 10g and fried shells 5 ~ 10g. Has the effects of improving eyesight, promoting digestion, resolving phlegm and relieving summer heat.
Later, boiled water developed into various functional formulas. For example, cassia seed boiled water is used for improving eyesight and relaxing bowels, which is suitable for the elderly. Honeysuckle boiled water is used for clearing away heat and toxic materials and is suitable for drinking in summer.