How to maximize the taste and efficacy of an old fire soup? Yu, a pharmacist in Guangdong Provincial Hospital of Traditional Chinese Medicine, suggested using mountain spring water to make soup. Because the mountain spring water is filtered by natural vegetation and rock layers, it has few impurities, soft water quality, clear and sweet, and contains many inorganic substances and trace elements. In the process of cooking soup, the surface tension of mountain spring water is very large, which is very beneficial to the precipitation of effective ingredients in soup, and the beneficial minerals of mountain spring water also overflow at the same time, making the soup bright and fragrant, and the entrance is particularly soft, smooth and sweet. The combination of trace elements in water and ingredients can not only increase the nutrition of soup, but also promote the absorption of nutrients by human body. It seems that mountain spring water does have its inherent advantages in "tempting" the flavor and essence of food.
If you haven't tasted Dinghu Spring Soup yourself, maybe you won't believe it. It's also water. There is such a big difference between the soup made from mountain spring water and tap water. For residents at the foot of Dinghu Mountain, they are used to making soup with mountain spring water, but for urban residents, it is definitely a pleasure to drink such a delicious bowl of mountain spring water soup. Now, Dinghu Spring transports barrels of mountain spring water to the city every day, so that thousands of families can drink delicious soup boiled by Dinghu Mountain Spring.
Qingqing mountain spring is the highest courtesy of soup. Making soup with Dinghu Spring is also the best soup.