Chestnut, kudzuvine root and keel soup are good soups for nourishing in autumn and winter. The climate in the south is mostly hot and humid, and it is easy to cause muscle and joint pain in autumn and winter. Pueraria lobata has the effects of removing dampness, reducing fire, clearing away heat and relieving boredom, and improving human immunity. Chestnuts in season can nourish stomach, strengthen spleen and tonify kidney. When they are combined with Gulong decoction, they can clear away heat and moisten the lungs, strengthen the spleen and tonify the kidney, and improve backache, and they are very sweet and delicious. Drinking them often is good for health!

The keel is the tail of the pig's spine. Thick meat, few bones. The soup is delicious and not greasy. Even the dragon meat after soup is tender and smooth, so it won't be wasted!

Materials: keel 1 kg (diced), 3 shelled chestnuts, 6 peeled pueraria lobata (diced), carrot 1 piece (diced) and 3 candied dates.

Practice: 1, cut the chestnuts in half and cook them in boiling water for a while to facilitate peeling.

2, keel boiling water to remove the smell of blood and meat.

3. Put all the ingredients into the pot, add appropriate amount of water and bring to a boil with high fire, then turn to low heat and cook for about one and a half hours, and season.