Guizao yam soup: 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: 750g of mutton brisket, 500g of white radish, appropriate amount of coriander, appropriate amount of 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 date soup: fresh perilla leaves 10g, 3 slices of ginger and red dates 10g. Wash the red dates with clear water first, then remove the core, and then 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.