1, stewed soup can put these two spices Angelica dahurica and galangal, the soup more stewed the thicker, the flavor is more and more fragrant, more and more fresh.

2, Angelica dahurica, a highly nutritious herb, can also be used as an ingredient spice. Its root contains angelicin, white angelicin, oxidized anterior carotenoids, coralline and a species of angelic acid organic acids, in addition to dahuric acid toxin. It is pungent in flavor and warm in nature; it belongs to the lung, stomach and large intestine meridians; it is aromatic and ascending and dispersing. It has the efficacy of dispelling wind and relieving cold, dispersing cold and relieving pain, removing dampness and clearing the orifices, and subduing swelling and draining pus. It is used for treating wind-cold and flu, headache, brow and bone pain, toothache, itching and tearing, nasal congestion, nasal abyss, dampness and long diarrhea, intestinal wind and hemorrhoid leakage, red and white leucorrhea, carbuncle and gangrene sores and ulcers, itchy scabies, and venomous snake bites, etc. It is also used in the treatment of pain, swelling and pus.

3, galangal, surface brown-red to dark brown, with fine longitudinal wrinkles and gray-brown wave-like links, gas aroma, taste pungent, hot. It has the effect of warming the stomach and stopping vomiting, dispersing cold and relieving pain. It is long used for treating cold pain in the epigastrium and abdomen, cold stomach and vomiting, belching and acid swallowing. When we use galangal to stew meat and soup, galangal itself also exudes a different flavor, not only can quickly remove the fishy smell inside the meat, but also promote the meat flavor to come out.