Perch is rich in digestible protein, fat, vitamin B2, nicotinic acid, calcium, phosphorus, potassium, copper, iron and selenium. Traditional Chinese medicine believes that perch is warm and sweet, and has the functions of invigorating spleen and stomach, nourishing liver and kidney, relieving cough and resolving phlegm. The bass in winter is lovely, the meat is as white as snow, and the fish is delicate, which is the best season to taste bass.

2. Mutton

Mutton meat is tender, with less cholesterol than beef and pork, which can increase digestive enzymes. Traditional Chinese medicine believes that mutton is hot, which has the effects of tonifying kidney, strengthening yang and dispelling cold, and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, epigastric cold pain, physical weakness and chills, malnutrition, soreness of waist and knees and various diseases of deficiency and cold.

3. Auricularia auricula

Auricularia auricula contains many trace elements, such as vitamin B 1, B2, carotene, mannose, pentose, xylose, lecithin, cephalin, calcium and iron. It can prevent blood coagulation, cardiovascular and cerebrovascular diseases and dry stool. Traditional Chinese medicine believes that auricularia auricula is flat and sweet, has the effects of invigorating qi, improving intelligence and promoting blood production, and is effective for anemia, backache, leg weakness and numbness of limbs.