Red dates (12 pieces) are soaked in Guizao yam soup until soft, Chinese yam (300g) is peeled and diced, boiled in clear water until soft, and longan meat is seasoned with sugar. 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 washed mutton brisket (750g) and shredded white radish (500g). 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 energizer, warms the stomach and dispels the cold.

Wash the pork belly with pepper soup 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.

Perilla ginger and red jujube soup 10g fresh perilla leaves, 3 slices of ginger and red jujube 15g. Wash the red dates first, remove the stone, 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.

Codonopsis bighead carp soup 1 piece, Codonopsis pilosula 15g, Amomum tsaoko 1.5g, dried tangerine peel 3g, cinnamon 3g, dried ginger 6g, pepper 10, appropriate amount of onion, sauce and refined salt. Scales, gills and viscera of bighead carp are removed, then codonopsis pilosula, tsaoko, dried tangerine peel, cinnamon, ginger and pepper are washed, put together in a pot, add appropriate amount of water, quickly boil, then simmer until the fish is cooked, then add appropriate amount of onion, sauce and salt, and simmer. Can be eaten with meals and soup. This soup has the effect of warming and nourishing the spleen and stomach. (Song Hua)