Loquat leaves are also known as loquat leaves. Usually gray-green in color, Chinese medicine often considers loquat leaves to be bitter and mild in nature, which can act on the lungs and stomach to resolve phlegm, stop coughing, clear stomach heat and stop vomiting. Loquat leaf can be boiled in water alone or together with other herbs, such as mulberry bark, scutellaria or dried mulberry leaf, mulberry root and maidenhair with cough suppressing effect, but the dosage of herbs boiled in water needs to be guided by herbalists and it is not recommended for patients to configure at will. In addition, loquat leaves can be boiled with a variety of ingredients such as snow pear, white radish, honey and rock sugar to moisten the lungs and dissolve phlegm, stop coughing and clear lung heat, especially for patients with symptoms such as coughing yellow pus phlegm, dry cough with little phlegm and vomiting. Before making tea or porridge, soak the loquat leaves in warm or lightly salted water for a few minutes to wash away dust, bacteria, and the lint on the back of the leaves. The washed loquat leaves are shredded and dry fried in a pot for a few moments and then hot water can be added to the stew. After the water boils, the above ingredients can continue to be added to the mix, which is usually boiled for about 30 minutes more. It is recommended that patients drink the tea while it is warm, as it is less irritating to the throat and more effective in relieving cough and resolving phlegm. However, if the effect of boiling water with loquat leaves is not obvious and the patient continues to cough, it is recommended to seek medical advice to clarify the cause of the cough and then use some anti-inflammatory drugs if there is inflammation.