Materials: Black-bone chicken 1 chicken, Wuzhitao100g, pig spine 200g, Euryale euryales 25g, ginger 3 slices, candied dates 3 pieces, and appropriate amount of salt. Practice: Slaughter the black-bone chicken, wash the five-finger peach and Gordon Euryale, and put them into the soup pot together. Wash the pig spine, scald it with boiling water and put it in the soup pot. Add three slices of ginger, pour in 10 bowl of clear water, bring to a boil over high fire, simmer for 2 hours, and season the soup with salt. Efficacy: Euryale ferox has the effect of invigorating spleen and eliminating dampness; Black-bone chicken contains melanin, B vitamins, 18 amino acids and 18 trace elements, and its fat content is very low. This soup can strengthen the spleen, eliminate dampness, eliminate edema, invigorate qi and preserve health.

Second, Radix Adenophorae and Lily lean broth materials: Radix Adenophorae 15g, lily 30g, five figs, lean pork 18g, dried tangerine peel 1 tablet. Practice: Wash figs and cut them in half; Wash pig lean meat and fly water; Wash Radix Glehniae, Pericarpium Citri Tangerinae and Bulbus Lilii. Put all the ingredients together in boiling water, continue to cook for about two hours on medium heat, add a little salt to taste and drink. Efficacy: Radix Glehniae, lily and fig all have the functions of nourishing yin, moistening lung, moistening dryness and clearing throat. Pig lean meat produces fluid and nourishes yin, dried tangerine peel promotes qi and strengthens spleen, and eliminates dampness and phlegm. This soup can moisten throat, protect vocal cords and slide stool.

Third, stir-fried Stemona jujube pigeon soup materials: stir-fried Stemona 12g, 4 red dates, squab 1 piece, 2 pieces of ginger. Practice: Wash Stemona Stemona and Jujube, and remove the core of Jujube; Slaughter squab, blanch in boiling water for a while, and wash. Put all the ingredients in a clay pot, add 1500 ml of clean water, bring to a boil with high fire, reduce the fire for 2 hours, and finally season with appropriate amount of salt. Efficacy: Baked Stemona is sweet and flat, and has the effects of moistening lung qi, resolving phlegm and relieving cough. It should be noted that people who cough due to phlegm heat should not drink this soup.

Four, radish crucian carp soup materials: crucian carp 1, white radish 1, onion, ginger, carved wine, salt. Practice: cut the crucian carp into pieces, wash it, drain the water, and dry the surface water with kitchen paper towels; Peel radish and cut into strips; Onions are knotted; Sliced ginger. Heat oil in the pan, saute a few slices of ginger, add crucian carp and fry until golden on both sides. Add enough water to the pot, add onion and remaining ginger, bring to a boil over high fire, add appropriate amount of carved wine, and continue to cook until the smell of wine dissipates. Skim off the foam and turn to medium heat. Cover the pot and stew until the soup is milky white, which takes about 30 minutes. Then add radish strips, continue to cook for about 10 minute, add appropriate amount of salt to taste, and cook slightly. Efficacy: This soup takes a short time to make and is very suitable for drinking in autumn and winter. Radish crucian carp soup has the functions of moistening dryness and nourishing, invigorating spleen and stomach, promoting digestion and resolving food stagnation, improving eyesight and moistening skin.

Verb (abbreviation of verb) Vegetable keel soup Material: 1 pig keel, 1 carrot, 2 celery, 1 mushroom,1corn, 8 slices of ginger, appropriate amount of salt, monosodium glutamate and other seasonings, and a little chives. Practice: clean the keel, splash water, take it out and let it cool, then wash it with clear water, put it in a casserole, add enough cold water, add ginger slices and shallots, bring it to a boil with high fire, then turn to low heat and skim off the floating foam. 1 hr, add carrots and continue cooking. 1 hour, add mushrooms, celery and corn and continue to cook for about 20 minutes. Finally, add the right amount of salt and monosodium glutamate to taste. Efficacy: The combination of meat and vegetable can improve the quality and utilization rate of food protein and make the nutrition more balanced. At the same time, vegetarian diet can also promote the absorption of iron in the diet, improve the proportion of calcium and phosphorus in the diet, ensure the balance and sufficiency of fat-soluble and water-soluble vitamins, and provide enough dietary fiber.