Cantonese people have a long history of cooking soup. Because of the hot and humid climate all year round, Cantonese people like to use soup to improve their discomfort. Almost every household will cook a soup with old fire. Whether eating out or at home, they will cook a soup with old fire. The materials used for cooking soup are also very particular. Choose a clay pot and cook the soup for at least 2 hours. We will cook different soups for health in four seasons of the year. Let's share the different soups cooked by Cantonese people in four seasons.

1 spring (mainly dehumidification)

1: red bean huaishan pig bone soup

2. Smilax glabra red bean pig bone soup

3. Wax gourd and barley ribs soup

2 Summer (mainly clearing away heat and dampness)

1: Wuzhi Maotao Fuling Pig Bone Soup

2. Cold melon, soybean and mussel ribs soup

3: Pueraria lobata red bean shad soup

3 Autumn (mainly moist)

1: watercress, North and South, Apricot, Chenshen and Potted Pig Exhibition

2. Tremella and Sydney lean broth

3: Shashen Yuzhu Bao old duck soup

4 Winter (mainly nourishing)

1: Stewed Chicken Soup with Agaricus campestris

2. Radix Astragali, Radix Angelicae Sinensis, Red Dates and Black Chicken Soup

3. Chestnut, lotus root and red date ribs soup

If you want to cook a good old fire soup, you must also learn some skills. The materials must be fresh, and you must be earthen. You can't add water halfway. It takes at least 2 hours to master the cooking.

I hope my answer will help you, thank you!

Cantonese people can't eat without soup, and a bowl of soup is the soul of this meal.

There is stress on making soup, and the soup is different all year round.

Introduce several kinds of home-cooked soup

1 chicken, Agaricus blazei, lotus seeds, this soup

2 lean meat (bone) lotus seeds, dried yam, poria cocos, gordon euryales.

3 ribs, figs, Ophiopogon japonicus

Lean meat, American ginseng and Ophiopogon japonicus

5 lean meat, pepper

Pig heart, Ziziphus jujuba, Ziziphus jujuba, longan, Lycium barbarum and Poria cocos.

7 lean meat, Polygonatum odoratum, Ophiopogon japonicus, Lycium barbarum, red dates and rushes

8 ribs, corn, dried lily, lotus seeds, Agrocybe aegerita.

9 ribs, abrus cantonensis, poria cocos, coix seed

Bone, Agaricus blazei Murill, Agrocybe aegerita, Flower Mushroom, Jujube, Snail Meat.

I hope it will help everyone ~

There are many kinds of soups cooked in Guangdong in four seasons, but generally speaking, the soups cooked in each season have something to do with the weather in this season and some seasonal ingredients in this season. You can not only drink soup, but also get nourishing effect.

Cantonese people love to drink soup, especially Chaoshan people, and they love to drink soup even more. They must make soup every day.

Generally, the soup is related to some seasonal ingredients in the season, which can not only get nutrition and nourishment!

Guangdong four seasons soup is as follows:

1. If the soup is boiled in spring, it must be dehumidified and nutritious.

Big bone soup with coix seed and corn

2. The soup boiled in summer must be a heat-clearing and nutritious soup.

There are winter melon sparerib soup, lotus root sparerib soup and bitter gourd sparerib soup. Lingjiao sparerib soup

3. The soup boiled in autumn must be moist, dry and nutritious.

There are black-bone chicken and red date soup tea, sparerib tea mushroom soup and spring vegetable sparerib soup.

The soup cooked in winter must be nourishing and healthy.

There are pork ribs, white radish soup and black-bone chicken and red jujube soup.

Therefore, Cantonese people cook soup according to seasonality in every season, and also according to seasonal ingredients, which can not only achieve the nutritional effect, but also play a role in nourishing, eliminating dampness, relieving summer heat and clearing heat. This is why Cantonese people like to drink soup so much!

How to make soup in four seasons in Guangdong? It is well known that Cantonese people love soup. In fact, people in Guangxi also like to make soup, and their eating habits are similar to those in Guangdong. As a native of Guangxi and a nutritionist, I have more research on soup making.

Making soup is not only a kind of food culture, but also contains rich health knowledge. Making soup is not a simple matter. According to the different seasons, constitutions and climates, the soup made by choosing the corresponding ingredients is different.

A bowl of soup contains four seasons, condenses love and achieves health.

What are the benefits of making soup? Generally, it takes a long time to cook soup, which can make food softer and easier to digest and reduce the burden on the spleen and stomach. There is no need to add too much seasoning to the soup, which has a light taste and reduces moisture. According to different seasons, climates and physical needs, some Chinese medicines with the same origin of medicine and food can be added to the soup to achieve the functions of benefiting qi, nourishing blood, nourishing yin, strengthening the spleen and moistening the lungs.

Pay attention to slow fire and stew in soup, which can better blend the delicacy of food and the efficacy of medicinal materials, make health more delicious and delicious.

Common ingredients can be used to make soup, but each food has its own temperament. A bowl of soup should take into account both the combination of taste and the needs of the body.

Generally speaking, ribs soup and bone soup are peaceful in nature, suitable for most constitutions, and are the most commonly used soup ingredients. Whether it is invigorating spleen, invigorating qi, nourishing blood, nourishing yin, eliminating dampness, etc., you can choose ribs or bones.

Beef invigorating spleen, mutton warming yang and dispelling cold, chicken invigorating qi and tonifying deficiency, duck nourishing yin and crab clearing heat and nourishing yin are all commonly used meat ingredients in soup.

The combination of meat and vegetables can not only make the soup taste richer and more delicious, but also complement and balance nutrients. Yam, radish, wax gourd, corn, carrot and various fungi can all add more flavor to the soup.

Adding appropriate Chinese herbal medicines with the same origin of medicine and food can make the benefits of soup by going up one flight of stairs, for example, Codonopsis pilosula and Astragalus membranaceus; Atractylodes macrocephala and Glycyrrhiza uralensis Fisch. Damp-removing poria cocos and coix seed; Jujube, longan and angelica with blood tonic; Ophiopogon japonicus and Polygonatum odoratum for nourishing yin; The birthplace of clearing heat, Maogen ... In the vegetable markets in Guangxi and Guangdong, there are always several stalls selling these soup-making materials. If you don't know what to use to make soup, just go to the booth and tell your boss about your needs, which will definitely give you a few combinations and let you return home with a full load.

How long is it better to cook soup? One of the purposes of making soup is to make the ingredients easier to digest, and at the same time, to make the added medicinal materials and effective ingredients more integrated into the soup. Therefore, it is necessary to make soup for a certain period of time, otherwise, the taste of the soup, the taste of the ingredients and the effect of the soup will not reach expectations.

But how long will it take? It varies according to the ingredients. For example, beef, mutton, old hen and other ingredients that are difficult to boil can be boiled for a long time, about 2 hours; Easy-to-cook ingredients such as ribs, chickens and tender ducks can be boiled for about 1 hour; And fish and crabs, which are not easy to cook for a long time, take half an hour.

Generally, the nourishing materials should be boiled for as long as possible, 1 hour or more; The time for clearing heat or eliminating dampness can be shorter, from half an hour to 1 hour.

Is it healthy to make soup every day? The purine content in the old fire broth is high, which is not suitable for gout patients. Will you get gout if you drink this stew 1 for 2 hours every day?

There are many reasons for the formation of any disease. As far as dietary factors are concerned, it is not a certain food that causes a certain disease, but the imbalance of the overall diet structure that causes the disease. As a small part of the diet, soup, if drunk normally, will not cause gout or other diseases. But soup is not necessary, and it is unhealthy if you don't drink it. It's just an ordinary way of eating.

Our family cooks soup almost every day all year round, but most of the time it is ribs soup, chicken soup or duck soup within 1 hour. If someone gives a domestic old hen or duck, it will only be boiled for 1-2 hours. I have to say, this old hen or old duck soup tastes really delicious.

Soup suitable for drinking all year round Chinese medicine says, "spleen is the foundation of the day after tomorrow" and "spleen is the source of qi and blood biochemistry". Only when the spleen and stomach are good can we make good use of the nutrition in food, so we should raise the spleen and stomach all year round.

Eight-treasure soup ingredients: Codonopsis pilosula, Atractylodes macrocephala, Astragalus membranaceus each 9g, Radix Glycyrrhizae Preparata 3g, Poria, Lotus seeds, Euryales euryales and Coicis Semen each 15g.

Ingredients: ribs 1-2, pine mushrooms 100g.

Practice: 1, Poria cocos, lotus seeds, Euryale euryales and Coix seed are soaked for more than 2 hours. Tricholoma matsutake is soaked in cold water.

2. Chop the ribs into small pieces, drown them, pick them up and put them in a casserole.

3. Put Codonopsis pilosula, Atractylodes macrocephala, Astragalus membranaceus and Radix Glycyrrhizae Preparata into gauze bags, wash them and put them into casserole.

4, Poria cocos, lotus seeds, Euryale ferox, Coix seed and soaked pine mushrooms, then wash them and put them all into the casserole.

5. Add an appropriate amount of water, pour in 2 tablespoons of cooking wine, add 1 piece of flattened ginger, 1-2 dates, and tear them apart.

6. After the fire is boiled, change to a small fire and stew 1 hour. Add a little salt to taste before turning off the fire.

Soups suitable for drinking in spring, the yang rises in spring, and it is easy to get angry, so spring is suitable for cooking some soups that nourish yin and clear heat to balance the liver fire. Commonly used soup materials are: Ophiopogon japonicus, Radix Rehmanniae, Polygonatum odoratum, Lycium barbarum, lotus seed, lily, Codonopsis pilosula and so on.

Soup: Ophiopogon japonicus 15g, Radix Rehmanniae 15g.

Ingredients: 2 big blue crabs and 5- 10g dried kelp. Ginger 1 small pieces.

Practice: 1, dry kelp soaked, washed and torn into small pieces; Slice ginger.

2. Shell the big blue crab, remove two crab pliers, remove the gills, clean them, and chop them in half.

3. Put the big blue crab, kelp, ginger slices, Ophiopogon japonicus and Radix Rehmanniae into a casserole, add appropriate amount of water and 2 tablespoons of cooking wine.

4. After the fire is boiled, change to a small fire and cook for 30 minutes. Add a little salt to taste before turning off the fire.

Crab and kelp are cool, nourishing yin and clearing heat, and Ophiopogon japonicus and Radix Rehmanniae are also materials for nourishing yin. Nourishing yin is equivalent to replenishing water. It is less likely to hurt the body by replenishing water to suppress the fire than simply "extinguishing the fire".

Soup suitable for drinking in summer is hot and humid in summer, and the spleen and stomach are weak, so it is necessary to strengthen the spleen and eliminate dampness, which has to mention Sishen Decoction.

Soup material: Poria cocos, lotus seeds, Euryale ferox seeds and Coix seed each 15g.

Ingredients: pork tripe 1 piece, Hericium erinaceus 1 piece. Ginger 1 small piece, jujube 1-2 pieces. White pepper 1 pinch.

Practice: 1, soak Poria cocos, lotus seeds, Euryale ferox seeds and Coix seed for more than 2 hours, then clean them for later use.

2. Soak the Hericium erinaceus until there is no white core, rub it repeatedly until there is no yellow water, tear it into small pieces, add a few slices of ginger, a few slices of scallion, 1 tablespoon of cooking wine, a little salt and a little water, steam it on the pot for half an hour, and remove the ginger slices and scallions.

3, the pork belly is cleaned, drowned and picked up.

4. Gently crack the white pepper and stuff it into the pig's belly. Poria cocos, lotus seeds, gordon euryales and coix seed are also stuffed into the pig's belly, and the opening of the pig's belly is sealed with a toothpick.

5. Put the whole pork belly and steamed Hericium erinaceus into a casserole, add appropriate amount of water, 2 tablespoons of cooking wine, a few slices of ginger and 2 dates, and tear the dates.

6. After the fire boils, turn to low heat and stew for 1 half an hour.

7. Take out the pork belly, cut it, take out the middle material, put it back in the pot, slice the pork belly, put it back in the pot, cook for another 5 minutes, add a little salt to taste, and turn off the heat.

The soup suitable for autumn is dry in autumn, and the lungs are most afraid of dryness. In autumn, it is necessary to nourish yin and moisten the lungs. Tremella is a gift from nature to autumn, a treasure for nourishing yin and moistening dryness. In addition to tremella aurantialba soup, you can also use Ophiopogon japonicus, Polygonatum odoratum, Radix Codonopsis, Radix Adenophorae, Pericarpium Citri Tangerinae, Radix Rehmanniae, Radix Rehmanniae Preparata, Lily, Rhizoma Dioscoreae, Lotus seeds, Euryale ferox and other materials to make soup in autumn.

Soup material: asparagus 20g, Radix Rehmanniae 30g, Radix Codonopsis 20g, Pericarpium Citri Tangerinae 10g.

Ingredients: trotters and bones ***500g.

Practice: 1, chop pig's trotters and bones into small pieces, blanch them, fish them out and put them in a casserole.

2. Put the soup into a gauze bag, clean it and put it in a casserole.

3. Add appropriate amount of water, 2 tablespoons of cooking wine and a few slices of ginger. After the fire is boiled, turn it to low heat, stew for 1.5 hours, and add a little salt to taste before turning off the fire.

Soup suitable for drinking in winter is freezing in winter and needs more calories; In winter, the yang is absorbed, the function of the spleen and stomach is gradually strengthened, and the digestion and absorption ability is improved. Therefore, winter is suitable for tonic, and anything can be supplemented. Commonly used tonic herbs such as Radix Codonopsis, Radix Ginseng Rubra, Radix Panacis Quinquefolii, Radix Astragali, Radix Angelicae Sinensis, Fructus Lycii, Longan, Fructus Jujubae, Rhizoma Atractylodis Macrocephalae, Radix Rehmanniae Preparata, etc. can take turns to play.

Soup: Angelica sinensis 15g, Ginseng Rubra 5g, Lycium barbarum 10g, longan 5 or 6 capsules, and jujube 2 capsules.

Ingredients: Auricularia auricula 10g, mutton 500g.

Practice: 1, auricularia auricula is soaked in cold water in advance and cleaned.

2. Cut the mutton into pieces, blanch it, pick it up, and put it in the casserole with fungus.

3. Wash Angelica sinensis and Ginseng Rubra, put them in gauze bags, tie them up and put them in casserole.

4. Add appropriate amount of water, 2 spoonfuls of cooking wine and several slices of ginger, bring to a boil over high fire, and simmer for 1.5 hours.

5. Wash Lycium barbarum, longan and jujube, tear the jujube, put the three materials in a casserole and stew for 15 minutes. Add a little salt to taste and turn off the heat.

Conclusion soup is a common way of eating, which has the advantages of delicious taste, easy digestion and absorption, and can mix a variety of ingredients and herbs according to different needs to achieve more health care effects.

However, drinking soup should not be too much, so as not to increase the burden on the stomach, dilute gastric acid and digestive juice, but affect digestion.

It is best to drink soup throughout the whole meal. Drink two appetizers before meals, two during meals to help digestion, and two after meals to finish.

Let me answer this question. How to make soup in four seasons in Guangdong? In my opinion, there are only two seasons in Guangdong, winter and summer. Guangdong is basically hot from May to September or even 10. This is our summer, and the other time is winter. Winter in Guangdong is equivalent to autumn in other places, and a cold air comes from time to time to make you feel that winter is coming. How should I make soup?

1, in summer, to cool off heat and clear away heat, it is generally boiled with cold melon and ribs soup, white gourd and glutinous rice old duck soup, lotus root ribs soup, loofah and pork rolling soup, etc. Today, I will introduce you to the old duck soup with melon and barley. The practice is as follows: first, the old duck cuts pieces and flies; Peel the wax gourd and cut it into thick pieces (if it is a clean wax gourd, you can leave the skin, but I usually peel it for hygiene). Then, add half a pot of water to the soup pot, add a few slices of ginger, add the old duck and coix seed that have flown over the water, add the wax gourd after the water boils, and then simmer for an hour. Finally, turn off the fire, pick up the wax gourd and duck pieces, put them on another dish, eat them with soy sauce and put them in soup. Simple and practical, you can try it. My family basically cooks it two or three times a month.

2, Guangdong advocates tonic in autumn and winter, and it is definitely necessary to make some tonic soup, for example, white radish sparerib soup, old chicken soup with mushrooms, mutton soup and so on. Today, I will introduce you to the practice of clearing mutton soup in Guangdong: first, the mutton is washed and chopped into pieces, the codonopsis pilosula is cut and washed, the red dates and medlar are soaked thoroughly, and the ginger is washed and sliced; Then, add water to the pot, add mutton pieces when the water boils, fly water, pick them up and rinse them for later use; Finally, add mutton pieces, ginger slices, codonopsis pilosula, red dates, medlar, refined salt, pepper, cooking wine (sugar cane, carrots, etc.) into the soup pot, add water, and cook for 2 hours. In fact, the key to this soup is that there must be more ingredients and a long time to cook, so that the mutton is soft enough and the soup is delicious enough. What we Cantonese like best is to have a pot of mutton soup in autumn and winter.

Hello, I am glad to answer this question.

Speaking of Guangdong soup, Cantonese people like to cook bitter gourd ribs soup and pork belly chicken soup, because the temperature in Guangdong is not very clear in four seasons, only summer and winter.

Therefore, Cantonese people like to drink bitter melon soup in summer, and drink pork belly chicken soup to warm their stomachs in winter. Mainly based on these two soups.

Let me introduce the method of bitter melon soup:

Step 1: Prepare a bitter gourd, cut it in half from the middle, remove the melon sac, and cut it into pieces.

Step 2: Wash and blanch the ribs, add cooking wine, remove the fishy smell from ginger, and take out the blanched ribs and rinse them for later use.

Step 3: Slice ginger, prepare a stewing pot, add ribs, ginger and water to the stewing pot, bring to a boil over a high fire and simmer slowly for an hour, then stew bitter gourd for half an hour, add appropriate amount of salt, and the bitter melon soup will clear away heat and reduce fire. This is the favorite soup in Guangdong in summer.

Pork belly chicken soup:

Step 1: Prepare ingredients: a pork belly, a fresh chicken, ginger, pepper and angelica.

Step 2: Wash the pig's belly with flour and white vinegar for several times, fill the chicken's belly with ginger and angelica, then put the whole chicken into the pig's belly and tie the mouth of the pig's belly with thread.

Step 3: Add water into the pot, put the tied pork belly chicken into the pot, add pepper, boil over high fire, simmer for 2 hours, then cut the pork belly with a knife, cut the pork belly into small strips, and cut the chicken into pieces. Add chicken and pork belly to the soup for boiling, and you can drink it. Guangdong people like to drink chicken soup with pork belly best in winter.

Warm your stomach and raise your beauty. I hope my answer can help you.

Hello. It's Xiaoer Cai. I'm glad to answer your questions. There are many soups in Guangdong. I brought you a dried tangerine peel old duck soup today. Let's get started.

Chenpi Qiba tablets

Coix seed 20 g

300 grams of wax gourd

3 red dates

Step one

Wash the old duck, cut it into large pieces and blanch it in water. Add cooking wine. Ginger slices.

Step 2

Peel the wax gourd. Don't throw away the skin and keep it for stew.

Step 3

Dried tangerine peel and coix seed. Make it half an hour in advance.

Step 4

Old duck, dried tangerine peel and red dates. Put them in a casserole together. After the water boils, turn to low heat and keep it stuffy for an hour. When the water boils, put the wax gourd in. Add some salt before cooking.

Step 5

Finally, a dip can be prepared. If you like spicy food, you can put millet spicy. Just soy sauce. White sugar. Ginger and garlic. Boil oil and explode incense. Soup goes well with meat. It tastes delicious. The soup is nutritious.

Everyone who has been in Guangdong knows that Cantonese people especially like to make soup. It is a kind of inheritance that Cantonese people can't make soup without it every day, and the soup cooked in different seasons is different. It is mainly to get rid of dampness in spring, mainly to get rid of dampness in summer, mainly to moisten in autumn, and mainly to nourish in winter, which is nutritious and delicious.

Soup is essential when eating in Guangdong. All kinds of soups are delicious, rich in nutrition and delicious. Guangdong soup is also very particular. It pays attention to the original flavor. Except for the basic materials, only ginger is added to remove the fishy smell and salt is added to taste. Cantonese soup is a kind of inheritance. I have also stayed in Guangdong for several years, and I have also developed the habit of drinking soup. Here's how to share the four seasons in Guangdong.

1. Cooking soup in Guangdong in spring 1. Prepare ingredients: 50g of Ficus hirta, 30g of Smilax glabra, 2g of red dates10g, 2g of candied dates, 20g of medlar15g, 20g of coix seed, 500g of pig bones, appropriate amount of sweet corn, ginger and salt.

2. Wash the pig bones, soak them for half an hour, soak them in bleeding water, blanch them in cold water, add ginger slices, boil them over high fire, skim the floating foam, blanch them, take them out and rinse them, stir-fry the coix seed, and wash the sweet corn and cut them into small pieces for later use.

3. Put the pig bones in the casserole, wash the five-finger peaches, Smilax glabra and red dates, then put the candied dates, coix seed and ginger slices, add enough water, bring them to a boil with low fire, and simmer for one and a half hours. When the time is up, put the medlar and corn in, continue to stew for twenty minutes, and add salt to taste.

Second, Guangdong summer soup practice 1, preparation of ingredients: 500 grams of pig bones, appropriate amount of soybeans, a piece of dried tangerine peel, a bitter gourd, medlar 10 grams, ginger, salt.

2. Wash the soybeans, soak them in water for one hour in advance, wash the pig bones, soak them in water for half an hour, soak them in bleeding water, blanch them in cold water, add ginger slices, boil them, skim the floating foam, blanch them, take them out and rinse them off, wash the bitter gourd, cut them open, and cut them into small pieces.

3. Wash the dried tangerine peel, put the pig bones into the casserole, add the soybeans, ginger slices and dried tangerine peel, add the right amount of water, bring to a boil over low heat, and simmer for one hour. It's time to put the bitter gourd in, continue to simmer for twenty minutes, put the medlar and salt in, and stew for five minutes.

Third, Guangdong autumn soup practice 1, prepare ingredients: 500 grams of ribs, 20 grams of Chinese caterpillar fungus, a lotus root section, Euryale ferox 10 grams, 5 grams of lentils, a candied date, ginger and salt.

2. Wash the ribs, soak them for half an hour, wash them after soaking, blanch them in cold water, add ginger slices, boil them over high fire, skim the floating foam, blanch them out and rinse them, wash the lotus roots, peel them and cut them into large pieces, soak the Chinese caterpillar fungus flowers in advance, and wash the hard lentils.

3. Put the ribs in the casserole, put the lotus root, Chinese caterpillar fungus, candied dates, Euryale ferox seeds, lentils and ginger slices into it, add enough water, bring them to a boil, simmer for one and a half hours, and when the time is up, add salt to taste.

Four, Guangdong winter soup practice 1, preparation of ingredients: a pigeon, 200 grams of pork ribs, yam, codonopsis pilosula, Euryale euryales, Polygonatum odoratum, red dates, medlar, ginger, salt.

2. Clean the pigeons, chop them into small pieces and wash them. Wash the pork ribs. Boil the pigeons and pork ribs in cold water, add ginger slices, boil them with strong fire, skim off the floating foam, take out the boiled water and wash them. Wash the yam, codonopsis pilosula, gorgon euryales, Polygonatum odoratum and red dates.

3. Put pigeons and pork ribs in a casserole, put yam, codonopsis pilosula, Euryale ferox, Polygonatum odoratum and red dates in it, add ginger slices and enough water, bring to a boil with high fire, simmer for 80 minutes, put medlar in it, continue to cook for 10 minutes, and add salt to taste.

Summary: Cantonese people must eat soup, and there are many ways to make soup in Guangdong. In different seasons, the ingredients in soup are different. The above is the way to make soup in Guangdong in spring, summer, autumn and winter. It is delicious, original, nutritious and delicious. Those who like soup can try it.

How to make soup in four seasons in Guangdong? I believe many people have different opinions on this topic. Let me talk about my own living habits. What soup will be cooked in different seasons to adjust and nourish my life [snickering].

Maybe someone will ask how to cook? Although there are various styles of cooking soup, everyone will do it slightly differently according to their personal hobbies, but they are always the same. They are all ingredients ready for cooking, slow cooking 1 to 2 hours, and finally add some seasonings such as salt according to the taste of their families, and a pot of old fire soup will come out! Love your family, love yourself, and have time to cook some soup [laughs] Here are some photos of my daily soup [Bi Xin] [Bi Xin] from the Internet. If you contact me, delete them.

Morchella old chicken soup

Haidiye bone soup

Sword lily lean broth

This is a mushroom soup suitable for all seasons.

In spring, everything recovers, and the human body is in the most active period of metabolism. We recommend Shenqi Pigeon Soup, Babao Quail Soup, Fish Head Tofu Soup, Wax Melon Shagu Soup, Dictyophora Pork Soup and Mushroom Shredded Egg Soup. In summer, it is easy to hurt body fluid and consume gas, and it is easy to make people feel energetic and sweat more. We recommend Smilax glabra old chicken soup, white gourd old duck soup, Dangshen Baizhu Fuling fish soup, bitter gourd lean broth, lotus seed bean curd soup, ribs lotus root soup and so on. In autumn, body fluids that are easy to hurt the lungs, dryness and dampness, are easy to make the lungs vigorous, tired and weak, so you should choose foods that are flat, nourishing, yin, moistening, dryness and nourishing, and recommend North and South apricot dried pork lung soup, Xueer Sydney lean broth, ribs radish shunqi soup, Shenmai black jujube black chicken soup, papaya carp soup, crab lean broth, taro chicken soup and so on. It's cold in winter, and cold is yin evil, which is easy to hurt yang spirit. Soup making should be based on nourishing yin, benefiting qi and helping yang. It is recommended that kelp pork soup, Danggui Huangshi black chicken soup, mutton broth, curry beef soup and taro ribs soup are all suitable for drinking in winter.