1 Perch 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. In winter, perch is fat and pleasant, with white meat like snow and tender fish, which is the best season to taste perch. 2, dog meat dog meat contains more taurine, peptides, and little fat. Traditional Chinese medicine believes that dog meat is warm, which has the functions of nourishing kidney, helping yang and dispelling cold, and has a good effect on low back pain, chills, cold limbs, nocturnal polyuria and increased calories. 3. Auricularia auricula contains many trace elements, such as vitamin B 1, B2, carotene, mannose, pentose, xylose, lecithin, cephalin, calcium and iron, which 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. 4. The nutritional components of soybean are relatively complete, among which protein is the "complete protein" with high lysine content, which can make up for the lack of lysine in grains. It can be used as both a vegetable and a substitute for grain, and eating soybeans in winter is especially beneficial. Chinese medicine believes that soybean is sweet and has the effects of regulating stomach, regulating middle energizer, strengthening spleen and benefiting qi. 5. Lentinus edodes contains a variety of vitamins and minerals, more than 50 enzymes, free amino acids, choline, adenine, ergosterol and lentinan, which can inhibit the synthesis of cholesterol in the body, promote the decomposition and excretion of cholesterol, and prevent the increase of blood lipids. 6. Black beans Black beans have the highest content of protein among all kinds of beans, which is twice that of pork leg meat. It contains mainly monounsaturated fatty acids and polyunsaturated fatty acids, 50% of which are essential fatty acids needed by human body, as well as phospholipids, daidzein and biotin, so eating black beans will not cause hyperlipidemia, but also has the effect of lowering cholesterol. Traditional Chinese medicine believes that black beans are flat and sweet, and have the effect of moistening intestines and enriching blood. 7. Milk Milk is one of the best sources of human nutrition. Protein contains 9 essential amino acids; Fat particles are small and highly dispersed, so the digestibility is high; The carbohydrate in milk is mainly lactose, which is beneficial to the reproduction of lactic acid bacteria and inhibits the growth of spoilage bacteria. Chinese medicine believes that milk is sweet and flat, and has the functions of nourishing the body, promoting fluid production and moistening the intestines, and quenching thirst. Special attention should be paid to calcium supplementation in winter. Calcium in milk is not only rich, but also easy to absorb. 8. Soybean sprouts Soybean sprouts are the products of soybean soaking and germination in water. In this process, under the action of its own enzymes, the protein structure of soybean became loose, the digestibility and biological potency of protein increased, and the contents of vitamin B 1, B2 and C and the amount of water-soluble cellulose increased. It is an ideal high-nutrition vegetable. 9. Chinese cabbage Chinese medicine believes that Chinese cabbage nourishes the stomach and sex, tastes bitter and slightly cold, and smoothes the stomach. Chinese cabbage is rich in vitamin C and calcium, as well as iron, phosphorus, carotene and B vitamins. 10, cauliflower is rich in vitamins. Every 200 grams of fresh cauliflower can provide adults with more than 75% vitamin A needed for a day's diet. The content of vitamin C is even more prominent, reaching 80 mg100g, which is 3-4 times higher than that of ordinary Chinese cabbage and soybean sprouts and 2 times higher than that of citrus.