Pork-Chinese cabbage. Jiaozi stuffed with pork and cabbage has always been regarded as a classic collocation, which is actually reasonable in nutrition. Chinese cabbage is light and delicious. With fat pork, it not only tastes good, but also stimulates people's appetite. In addition, dietary fiber in Chinese cabbage can help the cholesterol in pork excrete, thus reducing the harm of saturated fatty acids to human body.

Beef and tomato. Red meat is an important source of iron, especially beef. After encountering tomatoes rich in lycopene and vitamin C, the iron in beef can be better absorbed by the human body. When stewing beef, adding tomatoes can also make beef rot faster and shorten cooking time.

Mutton and radish. These two ingredients are a perfect match. From the perspective of traditional Chinese medicine, white radish is cold and can moisten dryness and clear fire, while mutton is warm, so the two are relatively balanced in terms of cold and heat. Nutritionally speaking, eating radish can supplement potassium and dietary fiber; In terms of taste, the combination of the two can not only reduce the spicy taste of radish, but also reduce the smell of mutton; From the point of view of digestion, adding radish can reduce the greasy feeling after eating mutton.

Chicken and mushrooms. Stewed mushrooms with chicken is a famous dish in Northeast China, which is rich in nutrition and delicious. This is because mushrooms are rich in guanylic acid and chicken is rich in inosinic acid. In the process of boiling, both of them will release free sodium glutamate, which will have a synergistic effect, thus greatly increasing the umami flavor.

Duck-yam. In terms of taste, the softness of yam and the delicacy of duck meat complement each other, and it can also make the soup tender. Yam is rich in a variety of nutrients, which is conducive to lung cough, spleen and stomach. Duck meat is a good product for nourishing yin and lungs, relieving cough and resolving phlegm. Therefore, the soup made by the two together is not only delicious, but also can strengthen the spleen and nourish the stomach, relieve cough and resolve phlegm.

Fish tofu. The content of methionine in tofu is less, while that in fish is rich. The content of phenylalanine in fish is relatively low, but it is high in tofu. Therefore, the mixture of the two can complement each other and improve the nutritional value. More importantly, tofu contains a lot of calcium, and the rich vitamin D in fish can strengthen the body's absorption of calcium and make it more effective.