The special aroma of Lycium barbarum meat and egg soup and wax gourd lotus leaf soup comes from the ingredients between lotus leaves: lotus leaf and wax gourd cuisine: vegetarian dishes Description: This is a pure vegetarian soup, but it is not a real clear soup. Compared with those old fire soups, vegetarian soup is naturally lighter, but it tastes good. Clear soup in a glass container is more crystal clear. There are white wax gourd slices and two lotus flowers floating on the soup, which makes people feel pity at first sight. Put a spoonful in your mouth and smell the fragrance of lotus leaf, but there is no trace of lotus leaf. I didn't know the original soup was made of lotus leaves until I asked the chef. In order to remove the astringency of lotus leaves, some special raw materials were added, and the soup made has a refreshing special fragrance. Among them, there is the fragrance of lotus leaf, but the shape of lotus leaf is not seen; There are lotus flowers floating on it, but they are just embellishments. All this is between lotus and vegetarian, which makes people feel very cool. Although the winter melon and lotus leaf soup is simple, it tastes pure, and it really conforms to the essence of relieving summer heat and cooling down, both in taste and practice. There are many kinds of vegetarian soups, such as bitter melon soup and pumpkin soup, which are simple and peaceful. Principle of relieving summer heat: light, not greasy, lotus leaves are fragrant, and skills of relieving summer heat: taro, pork belly, flowers and peppers are the micro-hemp materials in the fragrance of taro and vegetable pill soup. Cuisine of Sichuan cuisine: This is a soup in Sichuan cuisine, which is extensive and profound, and the soup is also white. Whether it is white soup or clear soup, it tastes very clean and is suitable for summer. There is a saying in Sichuan: meat is in charge for three days, and soup is in charge of everything. This taro vegetable meatball soup looks pleasing to the eye and the soup color is slightly yellow. There are taro balls and meatballs in it, which are listed in different grades. Take a bite, it smells good, and it is slightly numb. The reason is that there are flowers and peppers. Zanthoxylum bungeanum is a beauty in seasoning, especially Zanthoxylum bungeanum powder. It tastes like a young girl in her prime, slightly shy, but not too spicy. Meat is third-line meat, but it is actually pork belly. Before making meatballs, add some coriander to make them fresh and tender, so that the taste is smoother and tender. Taro is steamed in advance and tastes soft and a little sweet. The use of taro in Sichuan cuisine is very particular and accurate. For example, a famous taro chicken is naturally delicious in this soup. The soup is warm, and some peppers are not weak. You can taste a rich and mellow fragrance. This taste is suitable for summer enjoyment and shared by several people. Principle of relieving summer heat: the taste is light, not greasy, soft and tender. Cooling summer skills: ★★★★