《修真秘录》

Si Xian inquired about the Dao: For those who cultivate body and mind, what foods can they eat that both satisfy hunger and do not harm the body?

The Zhenren (Perfected One) replied: Flavors such as sour, salty, sweet, and bitter each have their appropriate seasons. Diet through spring, summer, autumn, and winter should accord with the four seasons and not go against the needs of the zangfu organs. Overeating can also cause illness and even injure the body. Those who understand moderation and follow proper methods of diet will enjoy lasting benefit. I have already spoken of the harms of improper diet; now I will tell you the principles of beneficial eating. Remember them carefully and omit nothing.

The Ba Su says: In spring it is fitting to eat pungent foods, for pungent flavors can disperse; in summer, salty foods, for salty flavors can moisten; in late summer (the end of summer, when damp earth is in command), sour foods, for sour flavors can astringe; in autumn, bitter foods, for bitter flavors can firm and solidify; in winter, sweet and rich-fatty foods, for sweet flavors can ease the middle jiao (the region of spleen and stomach) and promote the growth of muscle, while rich-fatty foods can densify the skin’s interstices (the texture of the skin and the spaces between) and nourish the middle jiao. All such diets can regulate and nourish the five zang organs and dispel pathogenic qi. By choosing flavors appropriate to the four seasons one nourishes the zangfu and eliminates pathogenic qi; thus the way of nurturing life may be followed for a long time.

The Liji (Record of Rites), in its chapter "Neize" (Domestic Regulations), says that when blending foods, one uses more sour flavors in spring, more bitter in summer, more pungent in autumn, and more salty in winter, and then harmonizes them with smooth, sweet foods. The commentary explains that using the flavor of the season in appropriate abundance serves to nourish the Qi (vital energy) of that season.

The text also says that one should not eat sour foods in spring, nor bitter foods in summer. Each of the four seasons preserves its own characteristic flavor because the Qi of that season is then at its height, and reducing the seasonal flavor can restrain an excess of Qi. When the "Neize" speaks of using more of the seasonal flavor, the concern is that the body's Qi may be weak, and so the flavor is used to nourish it.

The "Neize" further says that spring is suited to lamb and suckling pig, cooked with beef fat. Spring belongs to Wood, and the ox belongs to Earth. Wood overcomes Earth, so when spring Wood is flourishing, Earth Qi is weak. Beef fat, which belongs to Earth, is therefore used to temper the overly strong Qi of spring.

Summer is suited to dried pheasant and dried fish, cooked with dog fat. Dried pheasant and dried fish are the foods fitting for summer. The dog belongs to Metal, and summer belongs to Fire. Fire overcomes Metal, so when summer Fire is flourishing, Metal Qi is weak. Dog fat, which belongs to Metal, is therefore used to temper the Qi of summer.

Autumn is suited to veal and quail, cooked with quail fat. The quail belongs to Wood, and autumn belongs to Metal. Metal overcomes Wood, so when autumn Metal is flourishing, Wood Qi is weak. Quail fat, which belongs to Wood, is therefore used to harmonize the Qi of autumn.

Winter is suited to fresh fish and pheasant, cooked with mutton fat. The sheep belongs to Fire, and winter belongs to Water. Water overcomes Fire, so when winter Water is flourishing, Fire Qi is weak. Mutton fat, which belongs to Fire, is therefore used to temper the Qi of winter.

Zheng Xuan explains that lamb and suckling pig have only recently been born, and their flesh is tender and rich. Veal and quail are at the height of their growth, with their bodies full and developed. Dried pheasant and dried fish have been air-cured, and their nature is stable. All of these foods carry the character of their season, and eating too much of them can leave a person unable to bear their force. For this reason they are cooked and harmonized with the kind of fat that is overcome by the season's Phase, and which is weak during that season.

Beef is suited to accompany millet, and so is mutton. Pork is suited to accompany sorghum millet (ji), and dog meat to fine-grained millet (liang). Fish is suited to accompany melon. This means that when the flavors and Qi of foods complement one another, they achieve harmony.

The Zhouli, Heavenly Officials section, states that meals should be prepared with reference to spring temperatures, so rice ought to be served warm; broths should follow summer temperatures and thus be hot; sauces should follow autumn temperatures and thus be cool; drinks should follow winter temperatures and thus be cold.

The Taisu, a Daoist and medical classic, explains that the liver corresponds to cyan and suits sweet foods such as non-glutinous rice, beef, and jujubes; the heart corresponds to red and suits sour foods such as hemp, dog meat, and plums; the spleen corresponds to yellow and suits salty foods such as soybeans, pork, and chestnuts; the lungs correspond to white and suit bitter foods such as wheat, mutton, and apricots; the kidneys correspond to black and suit pungent foods such as yellow millet, chicken, and peaches.

When the liver is diseased, hemp, wheat, dog meat, plums, and Chinese chives are appropriate. When the heart is diseased, wheat, mutton, apricots, and Chinese onion (a vegetable akin to shallots) are suitable. For spleen disorders, non-glutinous rice, beef, jujubes, and mallow greens are fitting. For lung disorders, yellow millet, chicken, peaches, and scallions should be taken. For kidney disorders, soybeans, yellow millet, pork, chestnuts, and bean-leaf greens are recommended.

By carefully balancing the five flavors one can keep the bones properly aligned, the sinews and vessels supple, the Qi (vital energy) and blood circulating freely, and the Couli (the interstices between skin and flesh) compact. In this way both Qi and bone become abundantly filled and robust in Jing (essence). Diligent observance of these methods of nourishing life allows one to enjoy a long span of the lifespan granted by Heaven.

Mutton is of strongly hot nature. Sheep-head meat is of neutral nature and primarily treats wind-induced dizziness and similar conditions. Sheep stomach replenishes weak stomach Qi and is indicated for frequent urination and unceasing night sweats. Sheep milk and yogurt tonify the lungs and facilitate the large intestine. Sheep kidneys supplement deficiency and benefit the marrow.

Dog meat is of warm nature and treats taxation damage of the five viscera. Prolonged consumption increases strength, fortifies and thickens the intestines and stomach, replenishes the lower burner, and tonifies the marrow. Dog meat should not be eaten roasted. Dog kidneys supplement weakness and benefit the marrow.

Beef is of a neutral nature. Cow’s milk is sweet in flavor and cold in nature; it is mainly used to nourish those who are weak and emaciated, and it can also quench thirst. Cow’s cheese (cheese) can be used for alternating chills and fever, thirst, and vexing heat in the chest. Cow’s butter (ghee made from cow’s milk) is cold in nature; it can clear stagnant Qi (vital energy) in the chest and promote unobstructed flow through the large and small intestines.

Deer head meat can be used for wasting-thirst (commonly manifested as thirst and excessive drinking) and frequent dreams. Deer meat can nourish the body and increase Qi and strength. Deer hoof meat can be used for pain deep within the bone marrow. Long-term consumption of deer meat is said to enhance tolerance of cold.

Muntjac meat can nourish the five viscera. When eaten from the eighth to the eleventh lunar month, its effects surpass those of mutton.

Donkey meat can be used to treat wind-mania (symptoms associated with mental derangement); it can also relieve worry and low spirits, and stabilize the Heart Qi.

Duan meat (original text as such; the type of meat referred to is unclear) can be used for edema and abdominal distension resulting from prolonged illness; when the condition is severe, boiling it into a soup and eating it yields excellent results.

Leopard meat is warm in nature and sour in flavor; it can strengthen the sinews and bones and enhance the will.

“Wei meat” (original text as such; the type of meat referred to is unclear) is of a neutral nature; after eating it, it can nourish the lower jiao (the lower viscera of the human body), strengthen Stomach Qi, and increase appetite.

Male parrot meat (original text as such; the referent is unclear) is sour in flavor and warm in nature; it can cause the Qi mechanism to descend, expel manic and chaotic pathogenic Qi, stabilize the five viscera, and can be used for wasting-thirst in the intestines. In the original text, these sentences subsequently reappear, interspersed with incomplete and obscure passages.

Black male parrot meat (original text as such; the referent is unclear) is sweet in flavor and warm in nature; it can nourish the body, relieve pain, and eliminate uncomfortable Qi in the heart and abdomen.

Black female parrot meat (original text as such; the referent is unclear) is sweet in flavor and of a neutral nature; it can be used for wind-cold-damp bi-syndrome (joint pain and impaired mobility caused by wind, cold, and damp pathogens), the five slacknesses and six tensions (conditions such as slack or contracted sinews and vessels), can also calm the fetus, and is used for what the original text calls “breast paralysis.”

Wild goose meat is sweet in flavor and of a neutral nature; it can tonify Qi and make the body light and vigorous. Long-term consumption is said to promote hair growth, delay aging, and increase endurance of hunger.

White duck meat is of a neutral nature; it can nourish the weak, clear heat toxins, harmonize the viscera and bowels, and promote the free flow of the waterways. Black ducks should not be eaten.

Wild duck meat is salty in flavor and cold in nature; it can tonify Qi, harmonize the viscera and bowels, clear stagnant heat within the body, and aid digestion. It is better eaten after the ninth lunar month; it can also expel parasites from the abdomen, harmonize Stomach Qi, and make the body light and vigorous. The original text states that it may be eaten long-term and is superior to domestic duck.

The final sentence “quail viscera, eliminate guest heat…” substantially repeats the earlier record concerning wild duck meat; the meaning of the sentence is fragmentary, and it cannot be determined which type of meat this originally referred to.

Quail is warm in nature. It can nourish the five viscera, strengthen the middle Qi (vital energy) of the spleen and stomach, ensure the continuous sufficiency of breath and Qi, fortify the sinews and bones, help the body adapt to cold and summer heat, and disperse accumulations within the body. Long-term consumption does not readily cause aversion. It is unsuitable after the fourth month and before the eighth.

Dried jujubes are sweet in flavor with a pungent note and warm in nature. They can regulate pathogenic Qi in the heart and abdomen, harmonize the middle jiao, nourish spleen Qi, assist the twelve meridians, unblock the nine orifices (eyes, ears, nose, mouth, and other openings), and replenish fluids. They may also be used for excessive fright and damage to the will. Long-term use can make the body light and robust, prolong life, lessen hunger, and even enable cultivation into an immortal.

Chestnuts are salty in flavor and warm in nature. They can supplement Qi and strength, enhance intestinal and stomach function, tonify the kidneys, and enable endurance of hunger. Eaten raw they can regulate discomfort in the waist and legs; they should not be eaten after steaming.

Persimmons are sweet in flavor and cold in nature. They can supplement weakness and taxation damage. Dried persimmons can enhance intestinal and stomach function, strengthen the spleen, and disperse retained blood in the body. Red persimmons especially can supplement lung Qi and keep the Qi of the meridians continuously unobstructed.

Oranges should not be eaten steamed.

Persimmons are sweet in flavor and cold in nature. They can supplement weakness and taxation damage. Dried persimmons can enhance intestinal and stomach function, strengthen the spleen, and disperse retained blood in the body. Red persimmons especially can supplement lung Qi and keep the Qi of the meridians continuously unobstructed.

Oranges are sour in flavor and cold in nature. They can cause Qi to descend, unblock phlegm knots and Qi stagnation in the chest and diaphragm, and quench thirst. Long-term use can remove bad breath, make the body light and robust, and prolong life. Peels stored for a longer time are better.

Dark plums are bitter in flavor and neutral in nature. They can cause Qi to descend, eliminate vexing heat, and calm the heart Shen (spirit); they may be used for pain in the limbs, numbness or insensitivity on one side of the body, diarrhea, restless sleep, and dry mouth.

Nai is cold in nature. It can supplement heart Qi and make up for insufficiency in the middle jiao (the region of the spleen and stomach responsible for digestion and transformation).

Cherries are neutral in nature. They can harmonize the middle jiao and supplement spleen Qi. Eating them in quantity does no harm and can also improve the complexion as well as the mind and temperament.

Grapes are sweet in flavor and neutral in nature. They can supplement Qi and strength, increase vigor and firm the will, enable endurance of hunger and cold, eliminate accumulated water in the intestines, and harmonize the middle jiao. Long-term use can make the body light and robust and prolong life.

Linqin is warm in nature. It can stop wasting-thirst and aid sleep, but should not be eaten in large amounts.

Grapes can supplement Qi and strength, increase vigor and firm the will, enable endurance of hunger and cold, eliminate accumulated water in the intestines, and harmonize the middle jiao. Long-term use can make the body light and robust and prolong life.

Linqin is warm in nature. It can stop wasting-thirst and aid sleep, but should not be eaten in large amounts.

Raspberries are sweet in flavor and neutral in nature. They can supplement Qi and strength, make the body light and robust, and prevent the hair from easily turning white.

Sugarcane is sweet in flavor and neutral in nature. It can benefit Qi (vital energy), tonify spleen Qi, promote the unblocking of the large intestine, and quench thirst.

Bean onion is pungent in flavor and warm in nature. It can warm the middle jiao (the region where the spleen and stomach reside), stop vomiting, and also eliminate bad breath.

Lotus seeds are cold in nature. They can tonify insufficiencies of the five viscera and nourish damaged middle Qi; they help unblock the twelve meridians and the twenty-five collaterals (the branch vessels of the meridian system) and tonify blood and Qi. Eating them brings joy to the heart; they also quench thirst, clear heat, tonify the body, nourish Shen (spirit), and eliminate various diseases. Long-term consumption makes the body light and vigorous, delays aging, and prolongs life.

Lotus root is cold in nature. It can tonify the body, increase strength, nourish the spirit, and improve eye diseases. Long-term consumption makes the body light and vigorous, delays aging, reduces hunger, and helps prolong life.

Jitou shi (Euryale seeds, or Qianshi) can tonify the body, regulate various diseases, tonify kidney Jing (essence), strengthen the will, and improve vision.

Ling shi (water caltrop) is neutral in nature. It can stabilize the body, tonify the viscera, and make one less prone to hunger.

Taro is neutral in nature. It can ease the abdomen and stomach, eliminate necrotic flesh from the body, and make the complexion moist and lustrous. The original text here continues with repeated wording such as “Jitou shi mainly tonifies the middle…” and the meaning of the sentences is suspected to be disordered.

Dang is cold in nature. It can tonify the five viscera, enhance the functions of the ears and eyes, make the joints move smoothly, unblock the blood vessels, and tonify Shen (spirit). Long-term consumption reduces hunger and can also turn white hair black.

Gouqi (goji berry) is bitter in flavor and cold in nature. It can regulate pathogenic Qi and internal heat within the five viscera, disperse Qi stagnation in the chest and flanks, remove external heat pathogens and wind-bi (numbness and pain caused by wind pathogen), strengthen the sinews and bones, enhance kidney Qi, and promote the unblocking of the large and small intestines; it can also tonify deficiency and damage, improve vision, and enhance Jing-Qi. Long-term consumption makes the body light and vigorous and enables one to tolerate both cold and heat.

Kui (mallow) is sweet in flavor and cold in nature, and is suitable for the spleen and stomach. Long-term consumption helps strengthen bone Qi and is the principal food among various vegetables.

Zhuxiao is sweet in flavor and cold in nature. It can relieve wasting-thirst, promote urination, and increase strength, but it is not suitable for long-term consumption.

Muxu (alfalfa) is bitter in flavor and cold in nature. It can nourish the five viscera, make the body light and vigorous, and expel pathogenic Qi from the spleen and stomach as well as various heat toxins. It is not suitable for long-term consumption, otherwise it will make one emaciated.

Ji (shepherd’s purse) is sweet in flavor and warm in nature. It can nourish the liver, harmonize the middle jiao, and improve vision. Those taking Danshi (refined mineral medicines) should not eat it in large amounts.

Manjing (turnip, a root vegetable) is bitter in taste and warm in nature. It aids digestion, regulates the Qi (vital energy) mechanism, benefits the Five Viscera, lightens and invigorates the body, and provides abundant Qi and strength. Radish is cold in nature and likewise benefits the Five Viscera, lightens the body, and supplements Qi and strength.

The root of manjing aids digestion, regulates the Qi mechanism, expels wind pathogens from the Five Viscera, and resolves malign Qi within the Five Viscera. After taking it, it is said to make the complexion fair, the skin delicate, the appearance attractive, and also to lessen calcium toxins.

Baiju (a vegetable similar to lettuce) is bitter in taste and cold in nature. It can strengthen the sinews, benefit the Five Viscera, and unblock the meridians. It is also said to whiten the teeth, sharpen the mind, and reduce sleep.

The white part of the scallion is pungent in taste and warm-neutral in nature. Consuming it in winter is very beneficial to the body, but it should not be eaten in large amounts, especially by those with deficient constitutions. The green leaves of the scallion are warm in nature and are classified among meat-type medicinal foods. They can expel pathogens from the liver, calm and harmonize the middle jiao (the location of the spleen and stomach), benefit the Five Viscera and eyesight, and resolve the toxins of various medicines.

Yue (the name of a medicinal food in the original text) is bitter and pungent in taste, suitable for the heart, with its action returning to the bones. It can expel cold and heat, eliminate dampness, warm the middle jiao, disperse stagnant Qi, lighten the body, and confer endurance against aging. Long-term consumption by those who study the Dao is said to enable one to attain Shenming (spiritual illumination), stabilize the hun and po souls, enhance Qi and strength, and reconnect the sinews and bones.

Leeks are pungent and sour in taste and warm in nature, returning to the heart and suitable for the liver. They can be eaten over the long term to help calm and harmonize the Five Viscera, but should not be consumed by the ill.

Renzi (perilla seeds) are pungent in taste. They can stop coughing, regulate the Qi mechanism, warm the middle jiao, and supplement the marrow. Perilla leaves can harmonize the middle jiao and remove odd flavors.

Perilla can regulate the Qi mechanism and expel cold Qi from the body.

Mint is bitter in taste and neutral in nature. It can disperse Kidney Qi and relieve fatigue and weakness. Those who have just fallen ill should not eat it.

Kejie (a medicinal name from the original text) is bitter in taste and warm in nature. It can ward off pathogenic Qi and eliminate fatigue, but is not suitable for long-term consumption.

Lanxiang (an aromatic herb) is warm in nature. It aids digestion, eliminates stagnant dampness, and disperses toxic Qi.

Tonghao (tonghao) has a pungent flavor and a neutral nature. It can stabilize the Heart Qi (vital energy), nourish the Spleen and Stomach, and aid digestion, but it should not be eaten frequently. Xiangxu (xiangru) has a pungent flavor and a warm nature. It can disperse edema, relieve cholera, and expel heat-wind. (The original text is missing a character previously, with only “qu” remaining at the end.) It is not suitable to eat much. Lanxiang has a warm nature. It can help digest food, eliminate stagnant fluids, and disperse toxic Qi. Kucai has a bitter flavor and a cold nature. It can treat pathogenic Qi of the five viscera; taken over a long period, it is said to calm the mind, benefit Qi, reduce sleep, make the body light and robust, delay aging, and allow one to endure hunger.

Lancai has a neutral nature. It can nourish the bone marrow, regulate the five viscera and six bowels, dredge stagnant Qi in the meridians, brighten the ears and eyes, strengthen the bones, reduce sleep, and enhance Heart strength. Long-term consumption is highly beneficial. Fresh ginger has a warm nature. It can transform phlegm, regulate Qi, remove unpleasant odors from the chest, help clarify the Shen (spirit), disperse vexation, and increase appetite. Water celery has a cold nature. It can nourish Shen and benefit physical strength, making one robust, and can also counteract the toxicity of various medicines.

Baihao, now known as qinghao, has a pungent flavor. It can tonify the body, regulate the five viscera, promote hair growth, and blacken the hair. Long-term consumption is said to make the body light and robust and delay aging. The root of small thistle has a sweet flavor and a warm nature. It can nourish Jing (essence) and preserve Qi, making the body plump and lustrous. Wild lettuce has a cold nature. Long-term consumption is said to make the body light and robust, reduce sleep, harmonize the twelve meridians, and drain deficient heat Qi from the five viscera; frequent consumption is highly beneficial.

Maqin has a warm nature. It can relieve distention and fullness of the Heart and abdomen, regulate Qi and digest food, and can also serve as a seasoning with a sweet and fragrant taste. Yuming has a neutral nature. It can brighten the eyes, make the body light and robust, and benefit the five viscera. Niulao has a cold nature. It can expel heat-wind, relieve vexation and distention of the head and face as well as inflexibility of the four limbs, and dredge the twelve meridians. Long-term consumption is said to make the body light and robust. Spinach has a cold nature. It can regulate the five viscera and dredge the intestines and stomach; it is especially beneficial for those who ingest elixir stones used in Waidan (external alchemy).

Zhu Ruoda has a mild nature and is mainly used to supplement the Qi (vital energy) of the middle and lower jiao while harmonizing the five viscera.

White glutinous millet has a sweet taste and a pungent-warm nature. It is suitable for the lungs and is mainly used to supplement the middle jiao and enhance Qi strength.

Hang rice has a sweet taste and a pungent-bitter nature. It is mainly used to relieve heart vexation, stop thirst, benefit Qi, arrest diarrhea, harmonize stomach Qi, and promote the growth of muscles.

Stored japonica rice is mainly used to supplement the middle jiao, enhance Qi strength, strengthen the tendons and bones, and unblock the blood vessels. When cooked into rice and then soaked in water until sour before eating, it can moderate the Qi of the five viscera and six bowels.

White millet has a sweet taste and a cold nature. It can eliminate external heat pathogens from the chest, regulate the five viscera and six bowels, and help the tendons and bones recover. It may be consumed over the long term.

Foxtail millet has a salty taste and a cold nature. It is mainly used to nourish kidney Qi, eliminate painful obstruction in the joints together with stagnant heat in the body, and enhance Qi strength. Aged millet can stop diarrhea and also lessen the toxicity caused by taking mineral elixir medicines.

Sesame has a sweet taste and is mainly used to enhance physical strength, promote muscle growth, nourish the bone marrow, and strengthen the tendons and bones. It can also be applied to wounds from metal weapons and to stop pain. Long-term consumption makes the body light and vigorous and prolongs life.

Mung beans have a sweet-and-sour taste. They are mainly used to improve bodily weakness and emaciation, supplement deficiencies of the five viscera, enhance Qi strength, stabilize the Shen (spirit), and unblock the twelve meridians. After eating them the spleen and stomach become healthy and firm while the abdomen feels comfortable; they may be consumed over the long term.

Barley has a salty taste and a cold nature. It is suitable for the heart and is mainly used to relieve wasting-thirst and vexation-heat, benefit Qi, and harmonize the middle jiao. Long-term consumption can keep the hair from easily turning white.

Broomcorn millet has a sweet taste and a cold nature. It is mainly used to make the body light and vigorous and to clear heat pathogens. Long-term consumption enhances physical strength and makes the gait vigorous and strong. Among the five grains, broomcorn millet is the best.

Wheat has a sweet taste and a cold nature. It is mainly used to nourish liver Qi, regulate cold and heat, stop thirst and eliminate vexation, supplement the middle jiao and Qi strength, harmonize the five viscera, and coordinate the meridians and collaterals.

Cangjianren (suspected to be a type of grain or seed kernel) is sweet in flavor and warm in nature. It is mainly used to relieve tightness of the sinews and vessels, spasms of the hands and feet, and bi-pain arising from long-standing wind-dampness, while also possessing the action of descending qi. Prolonged consumption is said to render the body light and vigorous with abundant qi-strength, to expel pathogenic qi from between the sinews and bones, to regulate the intestines and stomach, to reduce edema, and to increase the appetite.

Ganmi (stalk rice) is sweet in flavor and balanced in nature. Its principal effects are to supplement original qi, to nourish the interior of the body, and to assist in regulating the qi of the spleen and stomach.

White beans are balanced in nature. They nourish the five zang organs, increase middle qi, and benefit the twelve meridians; they may be eaten over a long period.

Yitang (a sugar of the maltose type) is sweet in flavor and warm in nature. It is mainly employed to supplement weakness and fatigue, to strengthen heart qi and physical power, and to quench thirst; it is also used for sore throat and for saliva mixed with blood.

In the chapter on monthly suitabilities, Si Xian asked the Perfected One: “I have heard that each different lunar lodge has foods that are appropriate to eat; I wish you would transmit the methods.” The Perfected One replied: “The days that correspond to each lunar lodge each have their own suitable foods. If a person selects and eats them according to the proper time, they may also serve to eliminate illness. I now transmit the method to you so that later generations may likewise know it.”

The Treatise on Nourishing Life states: In the first month, on Mao days, eat copper fish; this is said to prevent pestilence. In the second month, at the spring equinox, eat turtle; this is said to prevent ascaris and to make descendants flourish. In the third month, when the Bi lodge is encountered, eat wei fish (an ancient designation for certain large fishes); this is said to keep one from being tempted by beauty and to increase strength. The two days before and after the relevant dates likewise apply.

During the three months of spring, eat dog meat, first taking sour wheat; this is said to prevent dental disease. The foods required for Jia and Yi days should also be prepared in advance.

In the fourth month, when the Xu lodge is encountered (the original text reads thus; the name of the star lodge is unclear), eat ying (the original text reads thus; the food in question is unidentified); this is said to brighten the eyes.

In the fifth month, at the summer solstice, eat crowing duck; the two days before and after likewise apply. Eating zhexiao (the original text reads thus; the food in question is unidentified) is appropriate for the ten days before and after.

In the sixth month, when the Fang lodge is encountered, eat wild pheasant; this is said to strengthen yang qi and to promote the flourishing of descendants.

During the three months of summer, eat ying, pheasant, and ku (the original does not specify what “ku” denotes), first taking wheat; this is said to prevent miasmatic disease. The ducks required for Bing and Ding days should also be prepared.

Eating zhexiao is likewise appropriate for the ten days before and after the relevant dates. In the sixth month, when the Fang lodge is encountered, eat wild pheasant; this is said to strengthen yang qi and to promote the flourishing of descendants. During the three months of summer, eat ying, pheasant, and ku, first taking wheat; this is said to prevent miasmatic disease. The foods required for Bing and Ding days should also be prepared.

In the seventh month, eating wood-boring insects (the bugs that bore into trees) is said to benefit the flourishing of descendants. The sending off of insects and the welcoming of insects are each performed on the two days before and after this day. Here “du” refers to insects of the wood-lizard type.

In the eighth month, at the Autumn Equinox, eating wood-boring insects is said to keep one from falling ill, to protect against invasion by pathogenic qi, and to inspire awe in others. The sending off of insects and the welcoming of insects are each carried out on the two days before and after.

In the ninth month, when the lunar mansion star moves to Jianxing, eating wild geese is said to prevent miasmatic diseases. If consumed at a suitable hour, it can also strengthen the sinews and bones. The sending off of insects and the welcoming of insects are each performed on the two days before and after.

During the three autumn months, eating horse meat and pungent foods is said to ward off cold illnesses. Related rituals or arrangements are to be conducted according to Geng and Xin days; Geng and Xin are two of the day names among the Heavenly Stems.

In the tenth month, when the lunar mansion star moves to Yingshi, eating various black birds is said to brighten the heart-mind, prolong life, and improve one’s appearance. The sending off of insects and the welcoming of insects are each done on the two days before and after.

In the eleventh month, at the Winter Solstice, eating rabbit meat is said to prevent the generation of roundworms, make the footsteps light and vigorous, and avoid stiffness.

On the night of the La day in the twelfth month, one holds Sichuan pepper, goes to the well without speaking to anyone, and then throws the pepper into the well; this is said to drive away pestilence.

During the three winter months, eating “luan” together with salty foods is said to avoid diseases of the feet. Related arrangements follow Ren and Gui days; Ren and Gui are also day names among the Heavenly Stems. Generally within this month, if one eats at midnight when the third month is drawing to a close, one should not eat to fullness.