煎金橘
煎金橘
金橘大者鏤開，□酒煑過，候冷，用針挑去核，㮏透，瀝盡汁。每一斤用□半斤，煎去酸水苦汁，控乾，再用蜜半斤煎，入磁噐收之。若煎橙橘，一依此法。
End of chapter
Text and scans: Shidian Guji (Peking University – ByteDance open ancient texts). Edition details are given per book. Shidian Guji
神隱
煎金橘
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