Meals that nourish the stomach: stir-fried yam, stewed cabbage with tofu, stewed pork with peanuts and papaya, pork belly soup, and beer-warmed duck.

1. Stir-fried yam

Method: Peel, wash and slice the yam. Heat oil in a pan, add onion and garlic and stir-fry until fragrant, then add yam and stir-fry. When the edges of the yam change color slightly, add the broth to cover the ingredients. Then add some salt to taste and a little sugar. When the yam is cooked and the soup is slightly dry, add MSG and serve.

2. Tofu stewed with cabbage

Ingredients: cabbage, tofu, ginger, garlic, chives. Method: Cut the cabbage into sections, cut the tofu into cubes, blanch each in water, remove and drain. Heat oil in a pot, add ginger, garlic and green onion and stir-fry until fragrant; add tofu and fry briefly, add water and simmer for a while. Add the cabbage and stir-fry, then add salt and chicken essence.

3. Stewed Pork with Peanuts and Papaya

Method: Wash and remove the cores of the red dates; wash the papaya, cut it crosswise, remove the seeds and pulp into papaya cups; wash and cut the pork into pieces; Wash and slice ginger and set aside. Put the red dates, peanut kernels, pork cubes, ginger slices, salt and appropriate amount of water into the pot and simmer over low heat for 1 hour. Put the papaya with seeds removed into a cup and steam it for 1 hour.

4. Pork belly soup

Wash the pork belly, add cooking wine and ginger with water and cook until soft, remove and cut into small pieces. Cut the green onion into sections, shred the ginger, boil the jujube and wolfberry in the broth, and mince the coriander. Add the pork belly, cook for 10 minutes and season with salt. Turn off the heat and sprinkle with pepper and add coriander.

5. Stomach-warming beer duck

Method: Wash the duck, drain the water, chop into large pieces, cut the green onion into sections, and slice the ginger; marinate for more than 1 hour. Heat the pot, add the duck pieces and stir-fry over high heat until the water dries up. Pour out the duck fat. Saute onion, ginger, dried chili pepper, star anise, and dark soy sauce until fragrant. Pour in the beer just enough to cover the duck meat. Add a small amount of sugar, bring to a boil over high heat, then turn to medium heat and simmer. When the soup is reduced to more than half, add an appropriate amount of salt.