Guizao yam soup contains red dates 12, Chinese yam about 300g, two spoonfuls of longan pulp, and sugar 1/2 cups. Soak the red dates until they are soft. Peel the yam and cut it into pieces, then cook it in clear water until it becomes soft. Add longan pulp and sugar to taste. When the longan meat has been cooked until it is scattered, you can turn off the fire and serve it. Yam has the function of strengthening spleen and stomach; Longan and jujube are beneficial to qi and blood, spleen and stomach. Radish mutton soup mutton brisket 750g, white radish 500g, coriander, salt, chicken essence, cooking wine, onion, ginger and pepper. Wash the mutton and cut it into thick shreds. Wash and shred white radish. Light the pot, pour in the base oil, stir-fry the ginger slices, and pour in boiling water. Season with salt, chicken essence, cooking wine and pepper. After the water boils, add the mutton to cook, then add the white radish, and turn to low heat to cook until the radish stops growing. Sprinkle with shredded onion and coriander leaves and serve. This soup tonifies the middle jiao, warms the stomach and dispels the cold. Perilla ginger and red jujube soup 10g fresh perilla leaves, 3 slices of ginger and red jujube 15g. Wash the red dates with clear water first, then remove the stone and slice the ginger. Cut fresh perilla leaves into shreds, put them into a casserole with warm water together with ginger slices and red dates, and cook them with strong fire. After the pot is boiled, simmer for 30 minutes. Then take out the perilla leaves and ginger slices and continue to cook with slow fire 15 minutes. This soup has the functions of warming stomach, dispelling cold, promoting digestion and promoting qi circulation. Pepper pork tripe soup: 30 to 50 pieces of white pepper, pork tripe 1, a little salt, cooking wine and monosodium glutamate. Wash the pork belly first (you can add salt and vinegar and scald it with boiling water), fill the pot with water, put the pork belly pieces (or shredded pork) in the pot, add white pepper and cook for about two hours. When the soup is thick and rotten, add salt, cooking wine and monosodium glutamate to eat. This soup can be drunk before meals. Pepper is warm and has the effect of warming the middle and dispelling cold; Pork belly has the effect of invigorating stomach and nourishing stomach. Raw materials of Amomum villosum Pork Liver Soup: 500g fresh pork tripe, Amomum villosum 15g, ginger 10g, 5g pepper and 5g salt. Production: First, wash the pork belly and slice it, add 2000 ml of water and store it until the meat is rotten (poke it gently with chopsticks), then add Amomum villosum and ginger to stew for 10- 15 minutes, then turn off the fire and add salt and pepper. (Note: It is best to use a sand bowl for the soup container and stew it with slow fire for a long time. There is no sand bowl, and an enamel bowl will do. This soup can be served as a side dish or eaten alone. Eat soup and pork tripe at night instead of Amomum villosum and ginger. Efficacy: It is especially suitable for invigorating the spleen and warming the stomach, and preventing and treating abdominal pain caused by spleen-stomach yang deficiency, diarrhea, spleen-stomach weakness and senile infirmity in summer and autumn.