”Cough cough cough ~ cough cough cough ~” recently there are always various coughs permeating around, and it seems that spring coughs, unknowingly, have invaded. Although they are both coughs, they have different causes and symptoms. Today, we are sharing two super practical recipes for the two most common coughs in spring. Spring “fire” coughs There is a popular saying that “when the internal fire is strong, the cough is born”, which means that the cold is only the trigger for the cough, but the “internal fire” in the body is the basis for the cough. The most typical form of internal fire cough is dry lung cough. A dry lung cough is characterized by a dry cough without sputum, or sputum that is small and sticky and cannot be easily coughed out, or accompanied by symptoms such as blood in the sputum, dry throat, and dry nose and lips. This type of cough is characterized by less or almost no phlegm compared to wind-heat coughs, and is also characterized by a more difficult coughing up. For this type of cough caused by “fire”, the way to manage it is to clear the wind and heat, promote the lung and relieve cough. The first thing you should do is to get more water, you can drink more honey pear water and lemon water to replenish water and also beauty, secondly, you should not eat hot food, such as barbecue fried food, beef, mangoes, etc. You can eat more pears, water chestnuts, etc. The cough of fire recipe: five juice drink Ingredients: 100g fresh rutabaga, 1000g raw pear peeled core, 500g fresh water chestnut peeled, 500g fresh lotus root to remove the nodes, 50g fresh maidenhair Preparation: fresh rutabaga cut into segments, add water decoction to obtain juice; raw pear, fresh water chestnut, fresh lotus root, fresh maidenhair chopped or cut, a total of juice, mixed with fresh rutabaga decoction offspring tea drink Efficacy: sweet cold to clear the heat, produce fluid to quench thirst, moisten the lungs to stop cough. For the treatment of Taiyin warm disease, heat burning fluid injury, thirst, spitting white foam, sticky and unpleasant wind-cold cold, cough cough people in the cold winter season exercise significantly reduced, and due to the cold climate, the body immunity has been reduced. The alternating climate between spring and winter makes many people overwhelmed and their immunity, which is already poor, drops again. Wind-cold coughs are characterized by thin, clear-colored phlegm, high volume and a heavy cough, often accompanied by nasal congestion, runny nose, headache, fever, chills, lack of sweating and aching limbs. This type of cough phlegm is characterized by thin phlegm that is not sticky but white in color, and the amount of phlegm coughing up is more compared to wind-heat cough medicine, and treatment is based on warming and cold phlegm cough medicine. Secondly, it is not advisable to eat cool foods, such as grapefruit, pears and other fruits, as these foods will aggravate the coolness in the body and make the cough go on. You should also pay attention to keeping warm and increase or decrease clothing according to temperature changes. The first thing you need to do is to take the ginger and ginger porridge out of the congee. Consume 1 to 2 times daily Efficacy: Dispersing cold and relieving symptoms, warming the middle and relieving cough. Suitable for wind-cold type acute bronchitis. Symptoms include initial onset of cough, thin sputum, headache and nasal congestion, chills and fever, thin white tongue coating and floating tight pulse Note: Children should reduce the dosage of this recipe and seek medical advice as soon as possible if they are unwell. If there is no improvement in self-medication, it is also recommended to seek professional medical advice to prevent the disease from becoming a chronic illness.