1. Diversity of ingredients: sheep's hoof and crucian carp are both ingredients rich in collagen, while lotus root is rich in vitamins and minerals. These ingredients permeate each other in the process of stewing, making the soup more nutritious.

2, the unique taste of sheep's hoof: sheep's hoof contains a lot of collagen, after slow stewing, its meat will become soft and glutinous, and the bones of sheep's hoof will become soft because of long-term stewing, which is very suitable for the elderly.