(1)</SPAN>桂浆粥：肉桂</SPAN>2</SPAN>～</SPAN>3g</SPAN>，粳米</SPAN>50</SPAN>～</SPAN>100g</SPAN>，红糖适量。将肉桂煎取浓汁去渣，再用粳米煮粥，待粥煮沸后，调入肉桂汁及红糖，同煮为粥，或用肉桂末</SPAN>1</SPAN>～</SPAN>2g</SPAN>调入粥内同煮服食。适用于强直性脊柱炎属寒湿阻络者。</SPAN>
   (2)</SPAN>薏苡粥：薏苡仁</SPAN>150g</SPAN>，薄荷</SPAN>15g</SPAN>，荆芥</SPAN>15g</SPAN>，葱白</SPAN>15g</SPAN>，豆豉</SPAN>50g</SPAN>。将薄荷、荆芥、葱白、豆豉用清水</SPAN>1500ml</SPAN>，烧开后文火煎</SPAN>10</SPAN>分钟，滤取原汁盛于碗内，倒去药渣，将锅洗净，将薏苡仁洗净后倒入锅内，注入药汁，置火上煮至薏苡仁开裂酥烂即可食用。适用于强直性脊柱炎属肝肾阴虚兼风湿阻络者。</SPAN>
  (3)</SPAN>雪凤鹿筋汤：干鹿筋</SPAN>200g</SPAN>，雪莲花</SPAN>3g</SPAN>，蘑菇片</SPAN>50g</SPAN>，鸡脚</SPAN>200g</SPAN>，火腿</SPAN>25g</SPAN>，味精</SPAN>5g</SPAN>，绍酒</SPAN>1 0g</SPAN>，生姜、葱白、食盐、顶汤各适量。</SPAN>
　　制作：①将鹿筋加入开水浸泡</SPAN>2</SPAN>天后，切成指条块下锅，加入姜、葱、绍酒和水，将鹿筋煨透取出。②鸡脚用开水烫透，脱去黄衣，斩去爪尖，拆去大骨，放入罐内；将雪莲花洗净后用纱布袋松装放入罐子内，上面再放鹿筋、火腿片、蘑菇片，加入顶汤、绍酒、生姜、葱白，上笼蒸至鹿筋熟软时取出</SPAN>(</SPAN>约</SPAN>2</SPAN>小时</SPAN>)</SPAN>，滤出原汤，汤中加入味精、食盐，搅匀后倒入罐子内再蒸半小时，取出即可食用。适用于肝肾亏虚、寒湿阻络型强直性脊柱炎。</SPAN>
 (4)</SPAN>雪花鸡汤：党参</SPAN>150g</SPAN>，雪莲花</SPAN>30g</SPAN>，峨参</SPAN>15g</SPAN>，苡仁</SPAN>1000g</SPAN>，光鸡</SPAN>10kg</SPAN>，生姜</SPAN>50g</SPAN>，葱白</SPAN>50g</SPAN> 。</SPAN>
　　制作：①把鸡宰杀后，去毛及内脏，洗净掺入清水</SPAN>40kg</SPAN>。②将党参、雪莲花洗净切成</SPAN>4cm</SPAN> 长的段，峨参切成</SPAN>0 1cm</SPAN>厚的片，用纱布包好，放入锅中。薏苡仁洗净用纱布另包亦放入锅中，同时加入生姜、葱白，先用旺火将汤煮沸，改用文火炖</SPAN>2</SPAN>～</SPAN>3</SPAN>小时左右即可。③捞出鸡肉砍成</SPAN>2</SPAN>～</SPAN>3cm</SPAN>见方的块，按定量放入碗中，再把煮熟的薏苡仁捞出，解开抖散，分撒入碗中，加入药汤，用食盐略调味即可食用。适用于脾肾虚寒，风湿阻络型强直性脊柱炎。</SPAN>  阅读全文>>