Cantonese people have a long history of making soup. Because of the hot and humid climate all year round, Cantonese people like to use soup to improve their physical discomfort. Almost every household will cook soup with an old fire. Whether eating out or at home, they will cook a soup with an old fire. The materials used in soup are also very particular. Choose a clay pot and cook the soup for at least 2 hours. We will cook different soups for health throughout the year. Let's share the different soups cooked by Cantonese people in four seasons.

1 spring (mainly for dehumidification)

1: Red Bean Hu Aishan Pig Bone Soup

2. Smilax glabra, red bean and pork bone soup

3. Winter melon and barley sparerib soup

2 Summer (mainly for clearing heat and promoting diuresis)

1: Wuzhi Maotao Fuling Pig Bone Soup

2. Rib soup with cold melon, soybean and mussel

3: Gegen red bean shad soup

Autumn (mainly wet)

1: watercress North and South Apricot, Chen Shen and Potted Pig Exhibition

2. Tremella and Sydney Clear Soup

3: Shashen Yuzhu Bao old duck soup

4 Winter (mainly nourishing)

1: Stewed chicken soup with mushrooms

2. Astragalus, Angelica, Red Dates and Black Chicken Soup

3. Chestnut, lotus root and red date ribs soup

You have to learn some skills if you want to make a good soup. The materials must be fresh, and you must be earthy. You can't add water halfway. It takes at least 2 hours to master cooking.

I hope my answer is helpful to you, thank you!

Cantonese people can't eat without soup. A bowl of soup is the soul of this meal.

Cooking soup is exquisite, and soup is different all year round.

Introduce several home-cooked soups

1 chicken, Agaricus blazei, lotus seeds, this soup

2 lean meat (bone) lotus seeds, dried yam, poria cocos and Euryale ferox.

3 ribs, figs, Ophiopogon japonicus

Lean meat, American ginseng, Ophiopogon japonicus

5 lean meat, pepper

Pig heart, jujube, jujube, longan, medlar, poria cocos.

7 lean meat, Polygonatum odoratum, Ophiopogon japonicus, Lycium barbarum, red dates, Juncus Juncus

8 ribs, corn, dried lilies, lotus seeds, tea tree mushrooms.

9 ribs, Abrus cantonensis, Poria, Coicis Semen

Bone, Agaricus blazei Murill, Agrocybe aegerita, Flower Mushroom, Jujube, Snail Meat.

I hope it will help everyone ~

There are many kinds of soups cooked in four seasons in Guangdong, but generally speaking, the soups cooked in each season are related to the weather and some seasonal ingredients in this season. You can not only drink soup, but also get nourishing effect.

Cantonese people love to drink soup, especially Chaoshan people, who love to drink soup more. They must make soup every day.

General soup materials are related to some seasonal ingredients in the season, which can not only get nutrition and nourishment!

Guangdong Four Seasons Soups are as follows:

1. If you cook soup in spring, you must be moist and nutritious.

Coix seed corn bone soup

2. The soup cooked in summer must be a clear and nutritious soup.

There are winter melon sparerib soup, lotus root sparerib soup and bitter gourd sparerib soup. Jiao Ling sparerib soup

3. Soup cooked in autumn must be moist, dry and nutritious.

There are black-bone chicken and red date soup tea, sparerib tea and mushroom soup, and spring vegetable sparerib soup.

Soup cooked in winter must be nourishing and healthy.

There are ribs, white radish soup, and black-bone chicken and red date soup.

Therefore, Cantonese people cook soup according to season and seasonal ingredients every season, which can not only achieve the nutritional effect, but also play a role in nourishing, eliminating dampness, relieving summer heat and clearing heat. This is why Cantonese people like soup so much!

How to make soup in four seasons in Guangdong? It is well known that Cantonese people love soup. In fact, people in Guangxi also like to make soup, and their eating habits are similar to those in Guangdong. As a native of Guangxi, I am also a nutritionist, and I have more research on making soup.

Making soup is not only a kind of food culture, but also contains rich health knowledge. Making soup is not a simple matter. According to the season, constitution and climate, the soup made by choosing the corresponding ingredients is also different.

A bowl of soup contains four seasons, which condenses love and achieves health.

What are the advantages of making soup? Generally, it takes a long time to boil soup, which can make food softer and easier to digest and reduce the burden on the spleen and stomach. There is no need to add too much seasoning to the soup, which has a light taste and reduced moisture. According to different seasons, climates and physical needs, some traditional Chinese medicines with the same origin of medicine and food can be added to the soup to achieve the functions of benefiting qi and nourishing blood, nourishing yin and strengthening spleen and moistening lung.

Pay attention to simmering, which can better integrate the deliciousness of food and the efficacy of medicinal materials, and make health more delicious.

Common ingredients can be used to make soup, but each food has its own temperament. A bowl of soup should consider both the combination of tastes and the needs of the body.

Generally speaking, sparerib soup and bone soup are mild in nature, suitable for most constitutions, and are the most commonly used soup materials. Whether it is invigorating spleen and qi, nourishing blood and nourishing yin, eliminating dampness, etc. You can choose ribs or bones.

Beef strengthens the spleen, mutton warms the yang and dispels the cold, chicken tonifies qi and tonifies deficiency, duck nourishes yin, and crab clears heat and nourishes yin, all of which are commonly used meat ingredients in soup.

The combination of meat and vegetable can not only make the soup more delicious, but also supplement and balance nutrition. Yam, radish, wax gourd, corn, carrot and various fungi can all add more flavor to the soup.

Add appropriate Chinese herbal medicines with the same origin of medicine and food, and you can make soup on the next floor, such as Codonopsis pilosula and Astragalus membranaceus; Atractylodes macrocephala and licorice. Dehumidifying Poria cocos and Coicis Semen; Jujube, longan and angelica with blood tonic; Ophiopogon japonicus and Polygonatum odoratum nourish yin; The birthplace of clearing heat, Maogen ... In the vegetable markets in Guangxi and Guangdong, there are always several stalls selling these soup materials. If you don't know what to make soup with, go to the booth and tell your boss about your needs. The boss will definitely give you several combinations and let you go back to China with full load.

How long is it better to cook soup? One of the purposes of soup cooking is to make the ingredients easier to digest, and also to make the added medicinal materials and effective ingredients better integrated into the soup. Therefore, it is necessary to boil soup for a certain period of time, otherwise, the taste of soup, the taste of ingredients and the effect of soup will not reach expectations.

But how long will it take? It varies according to the composition. For example, hard-to-cook ingredients such as beef and mutton and old hens can be cooked for a long time, about 2 hours; Easy-to-cook ingredients such as ribs, chicken and tender duck can be cooked for about 1 hour; Fish and crabs are not easy to cook for a long time, and it takes half an hour.

Generally, the longer the nourishing material is, the better, 1 hour or more; The time for clearing away heat and dampness can be shorter, from half an hour to 1 hour.

Is it healthy to cook soup every day? The content of purine in Laohuo decoction is high, which is not suitable for gout patients. Can you get gout if you drink this stew 1 or 2 hours a day?

There are many reasons for any disease. As far as dietary factors are concerned, it is not a certain food that causes a certain disease, but the imbalance of the overall diet structure that causes the disease. As a small part of the diet, soup will not cause gout or other diseases if it is drunk normally. But soup is not necessary, and it is not healthy to drink it. It's just an ordinary way to eat.

Our family cooks soup almost every day all year round, but most of the time in 1 hour is ribs soup, chicken soup or duck soup. If someone gives a domestic old hen or duck, it will only cook for 1-2 hours. I have to say, this old hen or old duck soup tastes really delicious.

Soup suitable for drinking all year round Chinese medicine says, "spleen is the foundation of the day after tomorrow" and "spleen is the source of qi and blood biochemistry" Only when the spleen and stomach are good can we make good use of the nutrition in food, so we should raise the spleen and stomach all year round.

Ingredients of Babao Decoction: 9 grams of Codonopsis pilosula, 9 grams of Atractylodes macrocephala and 9 grams of Astragalus membranaceus, 3 grams of fried licorice, 0/5 grams of Poria cocos, lotus seeds, Euryales euryales and Coix seed.

Material: 1-2 ribs, 100g matsutake.

Practice: 1, Poria cocos, lotus seeds, Euryale euryales and coix seed are soaked for more than 2 hours. Tricholoma matsutake is soaked in cold water.

2. Chop the ribs into small pieces, blanch them, pick them up and put them in a casserole.

3. Put Radix Codonopsis, Atractylodis Rhizoma, Radix Astragali and Radix Glycyrrhizae Preparata into gauze bags, wash them and put them into a casserole.

4. Poria cocos, lotus seeds, Euryale ferox, coix seed and soaked Tricholoma matsutake, then wash them all and put them into the casserole.

5. Add a proper amount of water, pour in 2 spoonfuls of cooking wine, add 1 piece of flattened ginger and 1-2 dates, and tear them in half.

6. After the fire boils, change to low heat stew 1 hour. Season with salt before turning off the fire.

Soup suitable for drinking in spring, the yang rises in spring, and it is easy to get angry, so it is suitable to cook some soup for nourishing yin and clearing heat in spring to balance the liver fire. Commonly used soups are: Ophiopogon japonicus, Radix Rehmanniae, Polygonatum odoratum, Lycium barbarum, lotus seed, lily, Codonopsis pilosula and so on.

Soup: Ophiopogon japonicus 15g, Radix Rehmanniae 15g.

Materials: 2 big blue crabs and 5- 10g dried kelp. Ginger 1 small pieces.

Practice: 1, dry kelp soaked in hair, washed and torn into small pieces; Slice ginger.

2. Shell the big blue crab, take out two crab pliers, remove the gills, clean them, and cut them in half.

3. Put the big blue crab, kelp, ginger slices, Ophiopogon japonicus and Radix Rehmanniae into a casserole, and add a proper amount of water and 2 tablespoons of cooking wine.

4. After the fire boils, change to low fire and cook for 30 minutes. Season with salt before turning off the fire.

Crab and kelp are cool, nourishing yin and clearing heat, and Ophiopogon japonicus and Radix Rehmanniae are also materials for nourishing yin. Nourishing yin is equivalent to replenishing water. Replenishing water to extinguish fire is less likely to harm the body than simply "extinguishing fire".

The soup suitable for drinking in summer is damp and hot in summer, and the spleen and stomach are weak, so it is necessary to strengthen the spleen and eliminate dampness, so Shen Si soup has to be mentioned.

Soup: Poria cocos, Lotus seeds, Euryale ferox seeds and Coix lacryma-jobi seeds each 15g.

Ingredients: pork belly 1, Hericium erinaceus 1. Ginger 1 small piece, jujube 1-2 piece. White pepper 1 pinch.

Practice: 1. Poria cocos, lotus seeds, euryales seed and coix seed are soaked for more than 2 hours, and washed for later use.

2. Soak the Hericium erinaceus until there is no white stone, rub it repeatedly until there is no yellow water, tear it into small pieces, add a few slices of ginger, a few onions, cooking wine 1 tablespoon, a little salt and a little water, steam it in the pot for half an hour, and take out the ginger onion.

3, the pork belly is cleaned and fished up.

4. Break the white pepper gently and stuff it into the pig's belly. Poria cocos, lotus seeds, gordon euryales and coix seed are also stuffed into the pig's belly, and the mouth of the pig's belly is sealed with a toothpick.

5. Put the whole pork belly and steamed Hericium erinaceus into a casserole, add appropriate amount of water, 2 tablespoons of cooking wine, a few slices of ginger and 2 dates, and tear the dates.

6. After the big fire is boiled, change it to low heat 1 half an hour.

7. Take out the pork belly, cut it, take out the intermediate material, put it back in the pot, slice the pork belly, put it back in the pot, cook for another 5 minutes, add a little salt to taste, and turn off the heat.

The soup suitable for autumn is dry in autumn, and the lungs are most afraid of dryness. Nourish yin and moisten lungs in autumn. Tremella is a gift from nature to autumn, a treasure to nourish yin and moisten dryness. In addition to the golden ear soup, you can also use Ophiopogon japonicus, Polygonatum odoratum, Codonopsis pilosula, Adenophora adenophora, dried tangerine peel, Radix Rehmanniae, Radix Rehmanniae Preparata, lily, yam, lotus seeds, Euryale ferox and other materials to make soup in autumn.

Soup: 20 grams of asparagus, 30 grams of Radix Rehmanniae Preparata, 20 grams of Radix Codonopsis, and 0/0 grams of dried tangerine peel/kloc.

Material: trotters and bones * * * 500g.

Practice: 1. Chop pig's trotters and bones into small pieces, blanch them, pick them up and put them in a casserole.

2. Put the soup into a gauze bag, clean it and put it in a casserole.

3. Add appropriate amount of water, 2 tablespoons of cooking wine and a few slices of ginger. After the fire is boiled, reduce it to a low fire, stew for 1.5 hours, and add a little salt to taste before turning off the fire.

Soup suitable for drinking in winter freezes in winter and needs more calories; In winter, yang is absorbed, the function of spleen and stomach is gradually strengthened, and the digestion and absorption ability is improved. Therefore, winter is suitable for tonic, and everything can be supplemented. Commonly used nourishing medicinal materials such as Radix Codonopsis, Ginseng Radix Rubri, Radix Panacis Quinquefolii, Radix Astragali, Radix Angelicae Sinensis, Fructus Lycii, Longan, Fructus Jujubae, Atractylodis Rhizoma, Radix Rehmanniae Preparata, etc. You can take turns playing.

Soup: Angelica sinensis 15g, Ginseng Rubra 5g, Lycium barbarum 10g, 5 longan, 6 longan and 2 jujube.

Ingredients: Auricularia auricula10g, mutton 50g.

Practice: 1, auricularia auricula is soaked in cold water in advance and cleaned.

2. Cut the mutton into pieces, blanch it, pick it up, put it in a casserole, and add the fungus.

3. Wash Angelica sinensis and Ginseng Radix Rubri, put them in gauze bags, tie them up and put them in a casserole.

4. Add appropriate amount of water, 2 spoonfuls of cooking wine and a few slices of ginger, bring to a boil with high fire, and simmer for 1.5 hours.

5. Wash Lycium barbarum, longan and jujube, tear the jujube, and stew the three ingredients in a casserole for 15 minutes. Add a little salt to taste and turn off the heat.

Conclusion Soup-making is a common way of eating, which has the advantages of delicious taste and easy digestion and absorption, and can be matched with a variety of ingredients and medicinal materials according to different needs to achieve more health care effects.

However, drinking soup should not be too much, so as not to increase the burden on the stomach, dilute gastric acid and digestive juice, but affect digestion.

It is best to drink soup during the whole meal. Drink two appetizers before meals, two during meals to help digestion, and two after meals.

Let me answer this question. How to make soup in four seasons in Guangdong? In my opinion, there are only two seasons in Guangdong, winter and summer. Guangdong is basically hot from May to September, even 10. This is our summer, and the other time is winter. Winter in Guangdong is equivalent to autumn in other places. From time to time, a cold air makes you feel that winter is coming. How should I make soup?

1, in summer, in order to cool off the heat, it is generally cooked with cold melon ribs soup, melon glutinous rice old duck soup, lotus root ribs soup, loofah pork roll soup and so on. Today, I will introduce you to the old duck soup with melon and barley. The practice is as follows: first, the old duck cuts into pieces and flies; Peel the wax gourd and cut it into thick slices (if it is clean wax gourd, you can leave the skin, but I usually peel it for hygiene). Then, add half a pot of water to the soup pot, add a few slices of ginger, add the watered old duck and coix seed, add the wax gourd after the water boils, and simmer for an hour. Finally, turn off the fire, pick up the wax gourd and duck pieces, put them on another plate, dip them in soy sauce and put them in the soup. Simple and practical, you can try it. My family basically does it two or three times a month.

2. Guangdong advocates tonic in autumn and winter, and it is definitely necessary to make some tonic soup, such as white radish sparerib soup, old chicken soup with mushrooms, mutton soup and so on. Today, I will introduce you to the practice of Guangdong broth mutton soup: first, wash and chop the mutton, cut the codonopsis pilosula into pieces, soak the red dates and medlar thoroughly, and wash and slice the ginger; Then, add water to the pot, add mutton pieces when the water boils, splash water, pick them up and rinse them for later use; Finally, add mutton slices, ginger slices, codonopsis pilosula, red dates, medlar, refined salt, pepper, cooking wine (sugar cane, carrots, etc. ) Put into the soup pot, add water and cook for 2 hours. In fact, the key to this soup is to have more ingredients and cook for a long time, so that the mutton is soft enough and the soup is delicious enough. What we Cantonese like best is a pot of mutton soup in autumn and winter.

Hello, I'm glad to answer this question.

Speaking of Cantonese soup, Cantonese people like to make bitter gourd ribs soup and pork belly chicken soup, because the four seasons of temperature in Guangdong are not very clear, only summer and winter.

Therefore, Cantonese people like to drink bitter melon soup in summer and pork belly chicken soup to warm their stomachs in winter. Mainly based on these two kinds of soup.

Let me introduce the method of bitter melon soup:

Step 1: Prepare a bitter gourd, cut it in half from the middle, remove the melon sac and cut into pieces.

Step 2: Wash and blanch the ribs, add cooking wine to remove the fishy smell of ginger, and take out the blanched ribs and rinse them for later use.

Step 3: Slice ginger, prepare a stew pot, add ribs, ginger and water to the stew pot, simmer slowly for an hour after the fire boils, then stew bitter gourd for half an hour, add appropriate amount of salt, and the bitter melon soup will clear away heat and reduce fire. This is the favorite soup of Cantonese people in summer.

Pork belly chicken soup:

Step 1: Prepare ingredients: pork belly, fresh chicken, ginger, pepper and angelica.

Step 2: Wash the pork belly with flour and white vinegar several times, fill the chicken belly with ginger and angelica, then put the whole chicken into the pork belly and tie the mouth of the pork belly with thread.

Step 3: Add water to the pot, put the tied pork belly chicken into the pot, add pepper, boil it with strong fire, stew it for 2 hours, then cut the pork belly with a knife, cut the pork belly into small strips, and cut the chicken into pieces. Add chicken and pork belly to the soup and boil it, then you can drink it. Guangdong people like pork belly chicken soup best in winter.

Warm the stomach and nourish beauty. I hope my answer can help you.

Hello. It's Xiaoer Cai. I'm happy to answer your question. There are many soups in Guangdong. I brought you old duck soup with dried tangerine peel today. Let's get started.

Chenpi Qiba tablets

Coix seed 20 grams

300 grams of wax gourd

3 red dates

first step

Wash the old duck, cut it into large pieces and blanch it in water. Add cooking wine. Ginger slices.

Second step

Peel the wax gourd. Don't throw away the skin, keep it for stewing.

Third step

Pericarpium Citri Tangerinae and Coicis Semen. Make an appointment half an hour in advance.

Fourth step

Old duck, dried tangerine peel and red dates. Put them together in a casserole. After the water boils, turn to low heat and keep it stuffy for an hour. When the water boils, put in the wax gourd. Add some salt before cooking.

Step five

Finally, you can prepare the dip. If you like spicy food, you can put millet spicy. Just soy sauce. White sugar. Ginger and garlic. Boil the oil and explode the fragrance. Soup goes well with meat. It's delicious. This soup is nutritious.

Anyone who has been to Guangdong knows that Cantonese people especially like to make soup. Cantonese people can't do without it to make soup every day, and the soup cooked in different seasons is different, which is a kind of inheritance. Dampness is mainly eliminated in spring, dampness in summer, moisture in autumn and nourishing in winter, which is rich in nutrition and delicious.

Soup is essential for eating in Guangdong. All kinds of soups are delicious, nutritious and delicious. Cantonese soup is also very particular. It pays attention to the original flavor. In addition to the base material, only ginger is added to remove the fishy smell, and salt is added to improve the taste. Guangdong soup is a kind of inheritance. I also stayed in Guangdong for several years, and I also got into the habit of drinking soup. Let's share the four seasons in Guangdong.

First, the practice of cooking soup in Guangdong in spring 1. Prepare ingredients: 50g of five-finger peach, 30g of Smilax glabra, 2 candied dates, 50g of jujube/kloc-0, 20g of medlar 15g, 20g of coix seed, 500g of pig bone, appropriate amount of sweet corn, appropriate amount of ginger and appropriate amount of salt.

2. Wash the pig bones, soak them for half an hour, soak them in bloodletting water, blanch them in cold water, add ginger slices, boil them over high fire, skim the floating foam, blanch them, take them out and rinse them, stir-fry the coix seed, and wash the sweet corn and cut them into small pieces for later use.

3. Put the pig bones in a casserole, wash the five-finger peach, Smilax glabra and red dates, then add the candied dates, coix seed and ginger slices, add enough water, boil them with low fire, and simmer them for one and a half hours. Time is up, put the medlar and corn in, continue to stew for 20 minutes, and season with salt.

Second, Guangdong summer soup practice 1, ingredients preparation: 500 grams of pig bones, appropriate amount of soybeans, a piece of dried tangerine peel, a bitter gourd, medlar 10 grams, ginger, salt.

2. Wash soybeans, soak them in clear water for one hour in advance, wash pig bones, soak them in clear water for half an hour, soak them in bloodletting water, blanch them in cold water, add ginger slices, cook them, skim off the floating foam, blanch them, take them out and rinse them, and wash bitter gourd, cut them open and cut them into small pieces.

3. Wash the dried tangerine peel, put the pig bones into a casserole, add soybeans, ginger slices and dried tangerine peel, add appropriate amount of water, boil over low heat and stew for one hour. It's time to put the bitter gourd in, continue to stew for 20 minutes, put the medlar and salt in, and stew for 5 minutes.

Third, Guangdong autumn soup method 1, prepare ingredients: 500 grams of ribs, 20 grams of Cordyceps sinensis, a section of lotus root, Euryale ferox 10 grams, 5 grams of lentils, a candied date, ginger and salt.

2. Wash the ribs, soak them for half an hour, then wash them, blanch them in cold water, add ginger slices, boil them over high fire, skim off the floating foam, blanch them, remove them and rinse them, wash the lotus roots, peel them and cut them into large pieces, soak the cordyceps flowers in advance, and wash the lentils hard.

3. Put the ribs in a casserole, put the lotus root, Cordyceps sinensis, candied dates, Euryale euryales, lentils and ginger slices in it, add enough water, bring to a boil, simmer for an hour and a half, and season with salt when the time is up.

4. Guangdong Winter Soup Practice 1. Prepare ingredients: a pigeon, 200 grams of ribs, yam, codonopsis pilosula, Euryale ferox, Polygonatum odoratum, red dates, medlar, ginger and salt.

2. Clean the pigeons, cut them into small pieces and wash them. Wash the ribs. Cook pigeons and spareribs in cold water, add ginger slices, boil with strong fire, skim the floating foam, take out boiling water and wash. Washing Rhizoma Dioscoreae, Radix Codonopsis, Semen Euryales, Rhizoma Polygonati Odorati and Fructus Jujubae.

3. Put pigeons and spareribs in a casserole, add yam, codonopsis pilosula, Euryale ferox, Polygonatum odoratum and red dates, add ginger slices and enough water, boil over high fire, simmer for 80 minutes, add Lycium barbarum, continue to cook for 10 minute, and add salt to taste.

Summary: Cantonese people must drink soup. There are many ways to make soup in Guangdong. The ingredients in the soup are different in different seasons. The above is the method of making soup in Guangdong in spring, summer, autumn and winter. Delicious, original, nutritious and delicious. Those who like soup can try it.

How to make soup in four seasons in Guangdong? I believe many people have different views on this topic. Let me talk about my own living habits. What kind of soup will be cooked in different seasons to recuperate and nourish my life [chuckle].

Maybe someone will ask how to cook. Although there are various styles of cooking soup, everyone will do it slightly differently according to their personal hobbies, but they are all the same. They are all raw materials for cooking. They are all cooked with slow fire 1 to 2 hours, and finally you can add some seasonings such as salt according to the taste of your family. As soon as they are cooked, the soup comes out! Love my family, love myself, and have time to cook some soup [laughs] Here are some photos of my daily soup cooking [Bi Xin] [Bi Xin] from the Internet. If you contact me, delete them.

Morchella old chicken soup

Submarine liquid bone soup

Sword lily lean broth

This is a mushroom soup suitable for all seasons.

Everything recovers in spring, and the human body is in the most active period of metabolism. We recommend Shenqi Pigeon Soup, Babao Quail Soup, Fish Head Tofu Soup, Winter Melon Shagu Soup, Dictyophora Pork Soup and Mushroom Egg Soup. Summer is easy to hurt body fluid and consume gas, and it is easy to make people full of energy and sweat. We recommend Smilax glabra old chicken soup, white gourd old duck soup, Dangshen Baizhu Fuling fish soup, bitter gourd lean broth, lotus seed bean curd soup, ribs lotus root soup and so on. In autumn, body fluids that are easy to hurt the lungs and dry easily make the lungs vigorous and tired, so we should choose foods that are flat, nourishing yin, moistening and nourishing. We recommend Nanbei Dried Pig Lung Soup, Xueer Sydney Lean Broth, Sparerib Radish Shunqi Soup, Shenmai Black Jujube Black Chicken Soup, Papaya Carp Soup, Crab Lean Broth, Taro Chicken Soup and so on. Cold in winter, cold is yin evil, and it is easy to hurt yang qi. Soup should be based on nourishing yin, benefiting qi and helping yang. It is recommended that kelp pork soup, Danggui Huangshi black-bone chicken soup, mutton soup, curry beef soup and taro sparerib soup are all suitable for drinking in winter.