"Grassroot soup" is a kind of health-care medicated diet unique to Sanming people. Sanming is located in the middle and west of Fujian Province, which is a mountainous area with a forest coverage rate of 76.8%. Rich in animal and plant resources, Fujian enjoys the reputation of "green treasure house". The health care conditions in mountainous areas are backward and the transportation is inconvenient. Once people encounter some minor illnesses, they will collect some herbs and grass roots from the roadside and mountains to eat, or cook with other foods as accessories, which not only plays a role in getting rid of diseases and strengthening the body, but also gives food a special and rich flavor. Many people just drank the grass-root soup, and since then, they have been obsessed with the delicious grass-root soup. The author is very interested in Sanming Caogen Decoction and has made some investigations. Here is a brief introduction: the raw materials of Sanming Grassroot Soup generally include milk root, black root, litsea cubeba root, sumac root, olive, anoectochilus roxburghii, chafer and so on; The main ingredients for cooking are: chicken, duck, ribs, rabbit meat, pork belly, etc. The main cooking methods are: steaming, boiling and stewing. The following are the methods of making several kinds of grassroots soups that Sanming people often eat: 1. Milk Roots Chicken Soup Milk Roots: White milk comes from the roots of Ficus Taiwan Province, a Moraceae plant. Sweet and warm, expelling wind and removing dampness, benefiting qi, nourishing stomach and promoting digestion, clearing liver and improving eyesight, clearing heat and relieving summer heat. Cooking method: raw materials: milk root 45g, domestic chicken (or sparerib duck) 1 (net weight about 1200g), clear water 1500g. Seasoning: 6 grams of salt and 3 slices of ginger. Output: 1. Slaughter the local chicken, gut it, wash it and cut it into pieces (each piece weighs about 10g). 2. Add milk root, salt and water to the chicken pieces, put them in a pot, cover them with plastic wrap, and steam them together for 40 minutes until cooked. Key points: 1. No seasoning except salt and ginger. 2. Steam over high fire for 40 minutes until cooked, and the time should not be too long, in case the chicken is too old. Features: the milk is pure and thick, and the entrance is sweet. Health care function: expelling wind and removing dampness, strengthening bones and muscles. 2. Stewed ribs with black root. Black root: the root of compositae. Warm, spleen and stomach, strong bones and muscles. It has a good effect on spleen and stomach weakness, loss of appetite, loss of appetite, soreness of waist and knees, and physical weakness. Cooking method: Raw materials: 30g of black root, 30g of sparerib and 30g of pig bone (net weight is about 1000g), and clean water 1200g. Seasoning: 6 grams of salt, 2 slices of ginger. Output: 1. Wash pork ribs and pork bones and cut into pieces (each piece weighs about 10g). 2. Add black root and water to the ribs, put them in a casserole, boil them with strong fire, and simmer for 2-3 hours. Key points: bring the fire to a boil and simmer for 2-3 hours. Features: Grass root fragrance, integrated with ribs fragrance, makes the broth more fragrant. Health care function: invigorating stomach, promoting digestion, strengthening bones and waist. Regular consumption can enhance physique and immunity. Stewed duck with olive: also known as Orchidaceae pseudobulb or Quancao. Sweet and cool in nature, nourishing yin and moistening lung, calming the heart and invigorating the stomach, lowering blood fat and blood pressure, clearing away heat and promoting diuresis, resolving phlegm and relieving cough, which has a unique effect on chronic gastritis and preventing calculus. Cooking method: Ingredients: 20g olive, 0/000g duck meat 1200g clear water1200g. Seasoning: 6 grams of salt and 3 slices of ginger. Output: 1. Cut the duck into pieces (each piece weighs about 10g). 2. Add olive and water to duck meat, put it in a casserole, boil it with strong fire, simmer it for 2-3 hours with low fire, or simmer it in a earthen pot. Key points: 1. No seasoning except salt and ginger. 2, simmer for 2-3 hours. Features: sweet, light, cool, fragrant and delicious. Health care function: nourishing yin and moistening lung, calming nerves and invigorating stomach, reducing blood fat, lowering blood pressure and invigorating stomach. Ingredients of the root soup: rabbit meat 250g, clean pork belly150g, clean pig's trotters 250g, dried fish 25g, milk root 25g, black root 25g, litsea cubeba root 50g, Rhus chinensis root 50g, Uncaria rhynchophylla root 50g, wild peony root and Buxus macrophylla root 25g. Seasoning: 10g refined salt, 50g old wine. Cooking method: (1) Wash all kinds of chopped grass roots, put them in an iron pot, add about 2,500 g of water, and boil them for a long time (about 4 hours) with medium and small fire, and the soup is about1500 g. (Generally, many times the amount of grass roots is cooked in a large pot. (2) Dice rabbit meat and pig's trotters and blanch them for later use. Cut pork belly into small pieces, and cut dried fish into small strips for later use. (3) Put the root soup, pig's feet, pig's bellies and mullet into a pot and cook them with medium and small fire until the pig's feet are soft and rotten, and add rabbit meat, salt, etc. Then add monosodium glutamate to adjust the taste and take it out of the pot for use. (4) When serving, put the root soup (together with the meat) into the jar, add the old wine, cover it and boil it, and put it in a small bowl. Features: strong color like tea, mellow taste, sweet but not greasy. Health care function: strengthening the body and resisting fatigue.