Ingredients: 120 grams of gingko juice, pear juice, lotus root juice, sugarcane juice, Chinese yam juice, and honey, along with 120 grams of frosted and dried persimmon and raw semen juglandis.
Cooking: First peal and core the gingko, then peal the pear, fresh lotus root, sugarcane, and Chinese yam, cutting them into pieces, pounding them and extracting the juice. Pound the persimmon and semen juglandis until they become pulp. After diluting the honey with an appropriate amount of clear water, add the Chinese yam juice and the pulp. Mix them together evenly, heating them as needed. Allow the mixture to cool a bit away from the fire, then add the other four juices while the mixture is still warm. Stir vigorously and store in a china jar.
Effects: Drink two spoonsful at a time, 3-4 times a day to relieve the deficiency-heat in autumn. It is also effective for relieving a cough and stopping bleeding episodes. It is useful for treatment of various diseases, including a persistent, low-grade fever due to pneumonia, coughing, spitting blood, hoarse voice, thirst and dry throat.