The raw materials of Guishen chicken soup are: angelica 15g, codonopsis pilosula 15g, red dates 10g, a native chicken 1500mg, lard, monosodium glutamate, refined salt, white pepper, cooking wine, ginger and onion. Production: Slaughter the native chicken, clean it and chop it into small pieces for later use. Heat a wok with high fire, add proper amount of lard and ginger slices, and pour the chicken pieces into the wok and stir fry. Add some cooking wine and salt and stir-fry until the chicken becomes discolored and fragrant. Add appropriate amount of water and bring to a boil. Add Radix Angelicae Sinensis, Radix Codonopsis and Fructus Jujubae, and simmer in a casserole for about two hours. Add a little monosodium glutamate, white pepper and onion. Efficacy: Suitable for all ages, and beneficial for postpartum women.