Ingredients: 50 grams of hawthorn, one corner of fresh lotus leaf, 600 grams of ribs, two pieces of ebony, and 50 grams of raw coix seed.

Practice: choose ribs to make soup, wash, splash water and chop; Soaking Fructus Crataegi, Mume Fructus and Coicis Semen in clear water, and cleaning; Wash fresh lotus leaves with clear water. Put hawthorn, sparerib, dark plum and raw coix seed into a casserole, add appropriate amount of water, cook with strong fire until the water boils, then cook with medium fire for about three hours, then add fresh lotus leaves and cook slightly, season with salt, and serve.

2. Zucchini yuba fish soup

Ingredients: 500g of local crucian carp, 2 zucchini, 80g of yuba, 3 slices of ginger and 8 bowls of water.

Practice: Wash zucchini, peel and cut into thick slices; Wash yuba, soak it soft, and cut into sections; Slaughter and clean crucian carp, scrape off the black membrane in the abdomen, drain the water, and fry both sides with a little oil; Pour 8 bowls of water into an earthenware pot and bring to a boil. Add all the ingredients and bring to a boil. Turn the heat down and cook for an hour. Season with salt and drink.

Efficacy: Relieve summer heat, stimulate appetite, strengthen spleen and moisten intestines, eliminate food stagnation and lose weight. Jiegua, also known as Maogua, is a seasonal vegetable in summer. Its meat is tender and smooth and tastes sweet. Regular consumption has the effects of relieving summer-heat, quenching thirst, promoting fluid production, invigorating spleen, promoting diuresis and reducing swelling.