1. Reed root and mung bean soup: 5 yuan each for reed root and mung bean. Add a bowl of water to boil, add appropriate amount of rock sugar, remove the reed root and mung bean and drink the soup. Suitable for internal heat and dry mouth. Efficacy: Promotes fluid and moisturizes the lungs, reduces fire and relieves fever.

2. Reed root and Ophiopogon japonicus drink: Take 30 grams of fresh reed root (15 grams of dry product) and 15 grams of Ophiopogon japonicus. Pour boiling water into it, cover and simmer for 10 minutes before drinking. Afterwards, boiling water can be added frequently to replace the tea. It is suitable for cancer patients with dry mouth, loss of appetite and difficulty in defecation after radiotherapy. It can significantly reduce the side effects of cancer radiotherapy. It also has certain effects on people with diabetes, dryness of the lung, hemoptysis and bronchitis. Efficacy: Promotes body fluid, clears away heat, nourishes yin and moisturizes dryness.

3. Reed root, green peel and japonica rice porridge: 100 grams of fresh reed root, 5 grams of green peel, 100 grams of japonica rice, and 2 slices of ginger. Wash the fresh reed roots, cut them into 1 cm long thin sections, put them into the pot together with the green peel, add an appropriate amount of cold water, soak for 30 minutes, bring to a boil over high heat, then reduce to low heat and fry for 20 minutes. Remove the medicinal residue, add washed japonica rice, and cook until the japonica rice blooms and the porridge sticks to the pot. 5 minutes before serving the pot, add ginger and take it warm twice a day. The mellow aroma of japonica rice and the fresh aroma of reed root make the porridge smooth and delicious, with a special taste. It is suitable for patients with peptic ulcer disease whose TCM syndrome diagnosis is heat accumulation in the liver and stomach. Efficacy: Release heat and soothe the stomach, nourish yin and relieve pain.