Ingredients: 80g of fresh perilla leaves, 400g of yellow croaker, and 3 slices of ginger.

Practice: wash the perilla leaves; Slaughter and clean the yellow croaker, fry until it is slightly yellow, pour a little hot water, then add 1250 ml of ginger and water (about 5 bowls), cook with strong fire for about 10 minutes, sprinkle with perilla leaves and add salt for a while.

2. Smilax glabra and pork bone soup

Ingredients: 50 grams of Smilax glabra, 500 grams of pig spine, 0/5 grams of Coicis Semen/kloc-,0/5 grams of adzuki bean/kloc-,3 candied dates, and appropriate amounts of dried tangerine peel, ginger, salt and cooking wine.

Practice: After the pig bones are bled, boil the water in the pot, put the pig bones into the boiling water to remove foam, then pick up the pig bones and rinse them with clear water. Cleaning Coicis Semen, Semen Phaseoli, Pericarpium Citri Tangerinae, Rhizoma Smilacis Glabrae and Fructus Jujubae, and soaking in water for later use. Put the cleaned materials into the soup pot, add a proper amount of water, first boil with high fire, and then turn to low fire for about 2 hours.