Sour plum soup is prepared by decocting Mume Fructus, dried Fructus Crataegi, Glycyrrhrizae Radix, Pericarpium Citri Tangerinae, Luoshen Flower, Folium Menthae, dried Mulberry and yellow crystal sugar. Stewed together with dark plum, hawthorn, dried tangerine peel, mulberry and licorice, it has the effects of invigorating spleen and stomach, promoting fluid production and quenching thirst.

Refrigerate the cooked soup in the refrigerator. It tastes particularly good, sweet and sour, appetizing and relieving summer heat, especially suitable for drinking in hot summer. Let you have a drink and want to have another one. It's really refreshing and delicious.

For example, hawthorn is definitely from Shandong and Shanxi, and ebony is from Guangdong, including sugar. Boil sour plum soup, first boil dark plum, and then put it when the hawthorn is half rotten, so as to give full play to the fragrance of both without aging the hawthorn meat. In this process, it is necessary to keep stirring to avoid sticking to the pot.

Finally, the hawthorn and the dark plum are picked up, and the white sugar is put into the water for slow cooking, while stirring, until the water evaporates more than half, and then the pot can be taken out.

The original juice of sour plum soup cooked in this way has no monotonous taste produced by ordinary sour plum soup paste. Simply put, the combination of sweet and sour is more layered. When you want to drink, you just need to take a spoonful of raw juice and pour it in cold water, which is more delicious than the sour plum soup sold in any store outside.