Materials: Black-bone chicken 1 one, Finger Peach100g, Pig spine 200g, Euryale euryales 25g, 3 slices of ginger, 3 candied dates and appropriate amount of salt. Practice: Slaughter the black-bone chicken, wash the five-finger peaches and Euryale ferox, and put them into the soup pot together. Wash the pork spine, scald it with boiling water, and put it in a soup pot. Add three slices of ginger, pour in 10 bowl of clear water, boil with strong fire, simmer for 2 hours, and season the soup with appropriate amount of salt before serving. Efficacy: Euryale ferox has the effects of invigorating spleen and eliminating dampness; Black-bone chicken contains melanin, B vitamins, 18 amino acids and 18 trace elements, and its fat content is very low. This soup can strengthen the spleen, eliminate dampness, eliminate edema, invigorate qi and preserve health.

Second, Radix Adenophorae and Lily lean broth materials: Radix Adenophorae 1 5g, lily 30g, five figs, lean pork18g, dried tangerine peel1tablet. Practice: Wash the fig and cut it in half; Wash pig lean meat and fly water; Wash Radix Glehniae, Pericarpium Citri Tangerinae and Bulbus Lilii. Put all the ingredients into the boiled water together, continue to cook for about two hours on medium heat, and add a little salt to taste before drinking. Efficacy: Radix Glehniae, lily and fig all have the functions of nourishing yin, moistening lung, moistening dryness and clearing throat. Pig lean meat nourishes and nourishes yin, dried tangerine peel promotes qi, strengthens spleen, eliminates dampness and eliminates phlegm. This soup can moisten throat, protect vocal cords and smooth stool.

3. Roasted Stemona Stemona 1 2g, 4 red dates, squab1each, and 2 slices of ginger. Practice: Wash Stemona and red dates, and remove the core of red dates; Slaughter the squab, boil it in boiling water for a while, and wash it. All the ingredients are put into a clay pot, and water1500ml is added. After boiling with high fire, the pot is changed to low fire for 2 hours, and finally, it is seasoned with appropriate amount of salt. Efficacy: The baked Stemona is sweet and flat, and has the effects of moistening lung qi, resolving phlegm and relieving cough. It should be noted that people with phlegm-heat cough should not drink this soup.

Four, radish crucian carp soup materials: crucian carp 1 strip, white radish 1 root, onion, ginger, carved wine, salt. Practice: Cut and wash crucian carp, drain the water, and dry the water on the surface with kitchen paper towels; Peel radish and cut into strips; Onion knotting; Slice ginger. Heat oil in the pan, saute a few slices of ginger, add crucian carp and fry until golden on both sides. Add enough water to the pot, add the onion and the remaining ginger, bring to a boil over high fire, add a proper amount of Huadiao wine, and continue to cook until the smell of wine dissipates. Skim the foam and turn to medium heat. Cover and stew until the soup is milky white, which takes about 30 minutes. Then add radish strips, continue to cook for about 10 minute, add appropriate amount of salt to taste, and cook slightly. Efficacy: This soup takes a short time to make, and it is very suitable for drinking in autumn and winter. Radish crucian carp soup has the functions of moistening dryness and nourishing, invigorating spleen and stomach, resolving food stagnation, improving eyesight and moistening skin.

5. Vegetable keel soup Material: pig keel 1 root, carrot 1 root, 2 celery, mushroom 10, corn 1 root, 8 slices of ginger, proper amount of seasonings such as salt and monosodium glutamate, and a little chives. Practice: clean the keel, splash water, scoop it up and let it cool, then wash it with clear water, put it in a casserole, add enough cold water, add ginger slices and shallots, boil it with high fire, then turn to low fire and skim off the floating foam. After 1 hour, add carrots and continue to cook. After 1 hour, add mushrooms, celery and corn, continue to cook for about 20 minutes, and finally add appropriate amount of salt and monosodium glutamate to taste. Efficacy: The combination of meat and vegetable can improve the quality and utilization rate of food protein, and the nutrition is more balanced. At the same time, a vegetarian diet can also promote the absorption of iron in the diet, improve the ratio of calcium and phosphorus in the diet, ensure the balance and sufficiency of fat-soluble and water-soluble vitamins, and provide enough dietary fiber.