Ginger and brown sugar water is made by boiling ginger and brown sugar at the same time for 5~15 minutes. Ginger is mainly used to relieve wind-cold and cold, and it is recommended to treat colds under the guidance of a doctor. Ginger is warm in nature, pungent in taste, and has the functions of lowering the rebelliousness and stopping vomiting (stopping the upward rush of gastric qi, stopping vomiting), resolving phlegm and relieving cough, and detoxifying, which is applicable to wind-cold cold, symptoms of which include malignant cold (coldness), fever, headache, and nasal congestion, etc. It is also applicable to stomach-cold symptoms, such as vomiting, regurgitation, phlegm and drink (the pathological products of the impaired metabolism of water and liquid), diarrhea, and so on, and it is also applicable to food poisoning from fish and crabs, mushrooms and so on. Note that Yin deficiency and internal heat, solid heat evidence is prohibited. Brown sugar is a common food, which contains rich sugar (sucrose, fructose, glucose, etc.), a variety of vitamins, is conducive to replenish the corresponding nutrients, and does not have the effect of treating colds. However, it is not suitable for people with high blood sugar and diabetes. Ginger brown sugar water is generally two with cooking, boiling 5 ~ 15 minutes after the can, should not be fried for too long. Note that ginger is only suitable for wind-cold colds, other types of colds such as wind-heat colds, summer-dampness colds, and qi deficiency colds are not recommended to use ginger brown sugar water for relief. It is recommended to make a clear diagnosis under the guidance of a doctor and follow the doctor’s instructions for treatment.