Longan and Jujube Yam Soup
12 jujubes, approximately 300g yam, 2 tablespoons longan meat, 1/2 cup sugar. Soak jujubes until soft. Peel and dice yam. Place both in water, bring to a boil, and simmer until tender. Add longan meat and sugar to taste. Once longan meat has softened and separated, remove from heat and serve.Yam nourishes the spleen and harmonizes the stomach; longan and red dates benefit qi and blood while strengthening the spleen and stomach.
Longan-Jujube Yam Soup
Radish and Lamb Soup
750g lamb belly, 500g white radish, cilantro, salt, chicken bouillon, cooking wine, scallions, ginger, pepper to taste. Rinse lamb and cut into thick strips; wash radish and shred.Heat oil in a pot over medium heat. Add ginger slices and stir-fry until fragrant. Pour in boiling water, then season with salt, chicken bouillon, cooking wine, and pepper. Bring to a boil. Add lamb and cook until tender. Add white radish and simmer over low heat until radish is tender-crisp. Garnish with scallion strips and cilantro leaves before serving.
This soup fortifies the middle energizer, boosts qi, warms the stomach, and dispels cold.
Perilla, Ginger, and Red Date Soup
10g fresh perilla leaves, 3 pieces ginger, 15g red dates. First, wash the red dates in water, remove the pits, and slice the ginger.Shred the fresh perilla leaves and add them to a clay pot with warm water along with the ginger slices and red dates. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Remove the perilla leaves and ginger slices, then continue simmering over low heat for another 15 minutes. This soup warms the stomach, dispels cold, aids digestion, and promotes qi circulation.
Pepper Pork Tripe Soup
30–50 white peppercorns, 1 pork tripe, salt, cooking wine, MSG (optional). First, clean the pork tripe (can be scalded with boiling water after salting and vinegar rinsing).Fill a pot with water, add the pork tripe (cut into chunks or strips), and add the white peppercorns. Simmer for about two hours. When the broth thickens and the tripe is tender, season with salt, cooking wine, and MSG to taste. This soup is best enjoyed before meals. Pepper has warming properties that dispel cold from the middle burner; pork tripe strengthens and nourishes the stomach.