1, lamb soup temperature, should be matched with cool or flat vegetables to neutralize the taste, to avoid eating more than triggered by internal heat discomfort, symptoms of fire, such as tomatoes, winter melon, squash, greens, baby vegetables, Chrysanthemums, wild rice, spinach, golden broccoli, lettuce, bean curd, lotus root, mushrooms, carrots, etc.,

2, mutton soup with a fishy taste, you can also add the flavor of the sweet vegetables to weaken the taste. stock flavor, like enoki mushrooms, carrots, Buddha's hand melon, cucumber, cabbage, yam, potatoes and so on.