Duck is sweet and salty, and cool. It has the effects of clearing away heat and toxic materials, nourishing yin and nourishing stomach, and is suitable for people who get angry in bitter summer. It is better to eat duck soup in summer. You can add fresh yam, lotus root or wax gourd to the old duck soup to improve the nourishing effect. Although duck meat has the functions of nourishing yin and stomach, invigorating spleen and tonifying deficiency, promoting diuresis and infiltrating dampness, it is hairy and should not be eaten by people with unknown exogenous factors, fever or excessive phlegm and dampness.
Nourishing old duck soup is a soup with pure old duck as the main material, Lycium barbarum, wax gourd, radish, kelp and salt as the auxiliary materials, and salt, pepper, yellow wine, scallion, ginger slices and monosodium glutamate as the seasoning.
It has the characteristics of salty taste, clearing away deficiency and fatigue, nourishing blood and stomach, promoting fluid production and quenching thirst.
According to Li Shizhen's Compendium of Materia Medica, duck meat is sweet in taste and cold in nature, which supplements bone marrow, grows muscles, produces fluid and blood, and supplements five internal organs. It is "the main tonic for fatigue, the most sterilized heat, urine, edema, fullness, internal organs, sores and swelling, epilepsy."
Old duck soup not only gives full play to the dietotherapy function of duck meat (soup is praised as the best cooking method of duck meat), but also is a health-preserving food highly praised by China people since ancient times, with a very deep market consumption base. In major cities across the country, the business of all kinds of restaurants dealing in old duck soup is extremely hot, and their "fans" include all people, men, women and children.