materials of angelica and ginger mutton soup: 45g of angelica, 75g of ginger, 5g of mutton, yellow wine and proper amount of seasoning. The method is as follows: wash the mutton, cut it into small pieces, slice the ginger, wash the angelica, put them in the pot together, add water, boil it with high fire, and then simmer it for about two hours.

Danggui Ginger Mutton Soup, the name of traditional Chinese medicine prescription. It comes from the volume of "Jin Bian Yao lue" and has the effects of warming the middle energizer, tonifying deficiency, dispelling cold and relieving pain. Indications are abdominal pain and rib pain in cold syndrome, abdominal pain in the back, cold hernia in the abdomen, and fatigue.

Mutton soup is a traditional delicacy. Not only that, it is also a medicated diet with a long history. Danggui Ginger Mutton Soup was first seen in Treatise on Febrile Diseases in medical books. The liver stores blood, Danggui is warm, promoting blood circulation and enriching blood to soften the liver, ginger is warm in the stomach, and mutton is sweet and warm in nature. Cooking together can warm the cold, soften the liver and harmonize the stomach.