Green olives, also known as olives by Chaoshan people, are mild in nature, sweet and astringent in taste, and can clear the lungs, soothe the throat, promote fluid production, and detoxify. Green olives are often made into preserved fruits after pickling, which also has the effect of clearing the throat and replenishing the lungs. Therefore, many Chaoshan people often chew green olives when the yang energy rises in spring to prevent sore throats caused by internal heat. Use green olives to make soup with various ingredients, and you can also adjust it according to personal preferences and different health functions. Introducing several soups that are especially suitable for clearing the heart and lungs, strengthening the spleen and stomach, and moisturizing the mouth and tongue in spring and summer:

Qinglan Pig Lung Soup:

Ingredients: 10 to 14 green olives, pig lungs Half, an appropriate amount of lean meat, 8 scallops, 2 candied dates, and a few slices of ginger.

Wash the pig lungs thoroughly and cut them into pieces. Boil water in a pot. Put the pig lungs into the pot and simmer until they are first cooked. Then pick up the pig lungs and put them into the soup together with other ingredients. In the pot, cut the green olives in half, add water and simmer for 1 hour, season and drink the soup.

Efficacy: Clear the lungs, soothe the throat, resolve phlegm and relieve cough

Green olive and monk fruit pork bone soup

Ingredients: 8 to 12 green olives, 1/4 of monk fruit 1 piece, 500 grams of pork fan bone, 2 carrots, and several slices of ginger.

Cut the green olives in half, simmer the pork bones for 20 minutes, wash the remaining ingredients, put them into the soup pot and simmer for about 40 minutes.

Efficacy: Nourishing yin, soothing the throat, promoting body fluids and moisturizing dryness

Stewed conch with green olive and loquat leaves

Ingredients: 12 green olives, 50 grams of loquat leaves, conch 250 grams of head and several slices of ginger

When making this soup, you can use Chaoshan’s unique teapot-like "Kung Fu Pot" as the soup container. The stewed soup will have a richer and more nutritious taste. Cut the green olives in half so that the flavor will come out easily. Wash the conches and cut them into pieces. Soak the loquat leaves until soft. Put the above ingredients into the soup. Bring to a boil over high heat, then simmer for about an hour.

Efficacy: Clear the lungs and relieve cough, promote body fluids and strengthen the spleen