"Soup" was handed down a long time ago, so it can be seen that sour plum soup is a fine product left by our ancestors. Manchu, which rose between Baishan and Heishui, hunted and gathered as their main mode of production. Manchu people like fishing and hunting and eating meat, so they invented sour soup, a Manchu food. Sour soup is made from fermented corn flour. It's really right to have hot and greasy meat and some sour soup. Later, sour soup was brought to Beijing. The climate and geographical environment in Beijing make Manchu people who live in the northeast all the year round uncomfortable in all aspects of health and life. Sour soup is fermented from corn flour with high sugar content. Excess sugar will be converted into fat and stored in the body without being used, leading to weight gain. Eating high-calorie venison and bear's paw, and then drinking sour soup made of corn flour, is easy to make the damp heat inside and outside compete with each other and gain weight. Therefore, Emperor Qianlong ordered to adjust the diet structure. The Imperial Teahouse racked its brains and finally concocted a drink that can replace sour soup-sour plum soup, which is also the predecessor of the authentic sour plum soup in Jiulong Zhai. The word "fruit juice" has only been used in recent years.

The secret of boiling: the boiling of sour plum soup is actually the boiling process of Chinese medicine. After the first boiling, two thirds of the first water is added for the second boiling, so that the substances in the material are fully boiled, and the taste will not be much weaker than that of the first boiling.

Materials:

The ratio of dark plum, hawthorn and licorice is about 3: 2: 1, and licorice will be bitter if eaten too much. There are also rock candy (too sour and too bitter).

The process of making:

The first step is to put the prepared materials into a pot filled with water and boil it.

Step 2: Bring to a boil, then turn to low heat and cook for about 40 minutes.

The third step is to smell it and cook it, and then taste it. If appropriate, you can wait until it is cold. If it is not suitable, you can add rock sugar to adjust.