1. stewed Sydney with red dates and tremella: red dates 10, tremella 20g, Sydney 1, and appropriate amount of rock sugar. Soak tremella in soft water and wash it first, peel and cut Sydney into pieces, and remove the core from red dates. Put the above raw materials into a pot, add appropriate amount of water, boil, slow fire 1 hour, and add appropriate amount of rock sugar to taste.

2. Shen Si stewed chicken soup: 20g of medlar, 20g of angelica, 20g of astragalus root and 20g of codonopsis pilosula, 50g of chicken and appropriate amount of ginger slices. Clean the Sishen materials and chop the chicken. Put the above raw materials into a pot, add water until all the materials are submerged, add ginger slices, stew for 1 hour, and add salt and pepper when seasoning.

3. Ginseng stewed fish soup: ginseng 30g, fish 500g and ginger slices. Cut the fish into pieces and wash the ginseng. Put the above raw materials into a pot, add appropriate amount of water to boil, slow fire 1 hour, and add ginger slices to taste. Serve.

4. Chinese wolfberry and yam stew: 30 grams of Chinese wolfberry, 500 grams of Chinese yam, 500 grams of meat, and appropriate amount of ginger slices. Peel and slice the yam, and cut the meat into pieces. Put the above raw materials into a pot, add appropriate amount of water, boil, slow fire 1 hour, and add ginger slices, salt and soy sauce to taste.

5. Stewed duck with melon and lotus seeds: 500 grams of melon, 30 grams of lotus seeds, 500 grams of duck, and appropriate amount of ginger slices. Wash the duck and peel the wax gourd. Put the above raw materials into a pot, add appropriate amount of water, boil and simmer for 2 hours, add salt and ginger slices to taste, and serve.

6. Stewed pork belly with Codonopsis pilosula: 20 grams of Codonopsis pilosula, 500 grams of pork belly, and appropriate amount of ginger. Wash pork belly, cut into pieces, and wash codonopsis pilosula. Add a proper amount of water to the above raw materials and put them into a pot. After boiling, simmer for 2 hours. Season with salt and ginger slices and serve.

7. Stewed egg with Astragalus membranaceus: 20g of Astragalus membranaceus and 4 eggs. Wash Astragalus membranaceus, cook eggs and shell them for later use. Put Astragalus membranaceus and appropriate amount of water into the pot, add boiled eggs, slow fire 1 hour, and add salt to taste.

8. Stewed lean meat with chrysanthemum and candied dates: chrysanthemum 10g, candied dates 10g and lean meat 500g. Put the above raw materials into a pot, add appropriate amount of water, boil and simmer for 2 hours. Season with salt and ginger slices and serve.

9. Stewed squab with jujube Gordon Euryale: jujube 10, Gordon Euryale 20g, squab 1. Wash the pigeons and remove the stones from the red dates for later use. Put the above raw materials into a pot, add appropriate amount of water, boil and simmer for 2 hours. Season with salt and monosodium glutamate and serve.