1. Old duck and bamboo shoot soup: Ingredients: 1 old duck (about 750 grams), 150 grams of bamboo shoot tips, and a little wolfberry. Method: Wash the old duck, remove the duck head, duck tail and fat, cut into pieces and rinse with water for 20 minutes, drain the water. Soak the bamboo shoots in water until soft, wash them, remove the heads and tails, and cut the middle into shreds. Put all the raw materials into the pot together, add 1500-2000 ml of water, bring to a boil over high heat, turn to low heat and simmer for about 4 hours, remove from the pot and add salt to taste.

Efficacy: The weather in spring is dry and it is easy for deficiency fire to rise. This soup can nourish yin and kidneys, strengthen the body and clean the stomach. The soup is cold in nature, so it is especially suitable for people with heat and internal heat. It can help digestion and relieve constipation.

2. Tripe and barley soup: Ingredients: 250 grams of tripe, 30 grams of barley, 30 grams of lentils, appropriate amount of salt. Method: First wash the tripe with boiling water, then scrape off the black membrane with a knife, wash it and set aside; wash the barley and lentils with water and set aside;

Add water to the soup pot and put the tripe in Put in, wait until it boils, then simmer over low heat until the tripe is soft; add barley and lentils, cook for another half an hour; remove the tripe and cut into strips, then put it back into the soup pot, season with appropriate amount of salt and serve.

Efficacy: Strengthens the spleen and removes dampness. Tripe strengthens the spleen and stomach, regulates deficiency and replenishes damage; barley has the effects of strengthening the spleen and removing dampness, expelling pus and relaxing muscles. The two are combined and cooked into a soup, which is mild in nature, neither cold nor dry, and has the effect of strengthening the spleen and removing dampness.

3. Wolfberry and pork liver soup: Ingredients: 50 grams of wolfberry, 400 grams of pork liver, 2 slices of ginger, and a little salt. Method: Wash the wolfberries with clean water. Wash the pork liver and ginger separately with water. Slice the pork liver, peel the ginger and cut into 2 slices. First, add appropriate amount of water to the wolfberry and ginger, and simmer over high heat for about 30 minutes.

Simmer over medium heat for about 45 minutes, then add the pork liver. When the pork liver is cooked, add salt to taste. Once in the morning and once in the evening. Efficacy: Tonifying deficiency and replenishing essence, clearing away heat and dispelling wind, benefiting blood and improving eyesight. Prevent dark circles caused by liver and kidney deficiency.