Spring Cough Dietary Therapy

For cough caused by cold exposure, try Apricot and Perilla Cake: Take an appropriate amount of flour, ferment, knead into 3–5 pieces. Soak 15g apricot kernels, remove skins, grind into powder, mix with red sugar, sprinkle on top of the cake. Wash 3–5 fresh perilla leaves, place on top, steam in a pot until cooked. Eat daily 1–2 times.
For initial wind-heat cough, try Chrysanthemum Egg Drink: Crack 1 egg into a bowl. Boil 15g chrysanthemum in 200ml water for 5 minutes, strain the liquid, pour over the egg, and drink hot in one go.
For qi-deficient cough, try Walnut and Ginseng Decoction: Use 20g walnut meat (without skin), 6g ginseng, 3 slices of ginger. Boil with water, extract 200ml juice, remove ginger, add a little rock sugar. Drink once daily before bedtime. Do not consume if there is excessive phlegm or blood in sputum.
For yin-deficient cough, use 30g glutinous rice, 10g apricot kernel, 15g donkey-hide gelatin, 10g stemonia root. First boil apricot kernel and stemonia root, strain, use the liquid to cook rice into porridge. Melt donkey-hide gelatin into liquid, mix into porridge, add rock sugar and serve.
For phlegm-damp cough, try Perilla Seed, Poria, and Coix Seed Porridge: 15g perilla seed, 60g coix seed, 15g poria powder. Cook into porridge and consume nightly. Wrap perilla seed in clean gauze before adding; discard the gauze when eating.