1. Eel Soup
50g of eel fillet, 50g of chicken eggs, 5g of gluten strips, 5g of chicken fillet, 5g of soy sauce, 5g of sesame oil, 3g of salt, 2g of vinegar, 1g of pepper, 1g of monosodium glutamate, 400ml of chicken broth, 100ml of eel soup, 10g of chopped green onion, 10g of wet starch, and 10g of minced ginger. Method: Put chicken broth and eel soup into a pot, bring to a boil and add eel fillet, chicken fillet, gluten strips, soy sauce, salt, vinegar, green onion, and ginger. Cook until done and add beaten eggs. Thicken with wet starch and bring to a boil. Serve in a bowl and add pepper, monosodium glutamate, and sesame oil. Serve with meals.
Benefits: Helps with promoting blood circulation, nourishing the skin.
2. Huai Shan Chicken
120g of Huai Shan yam, 1 old mother chicken, 3 slices of ginger, 10g of yellow wine, and 3g of salt. Method: After slaughtering the mother chicken, remove the feathers and internal organs, wash and dry. Cut into pieces. Put half of the chicken pieces into a porcelain bowl, then add Huai Shan yam slices, followed by the other half of the chicken pieces. Pour in yellow wine, add ginger slices, salt, and cook over high heat for 3 hours until the chicken meat is tender. Drink the soup on an empty stomach before meals, 1 small bowl each time, twice a day. The gold inside the chicken can be eaten with soy sauce. Yam can also be eaten, or chewed and discarded.
Benefits: Helps with tonifying lung deficiency, nourishing the five viscera, strengthening bones and tendons, moisturizing the skin, and beautifying the complexion.
3. Steamed Fish Maw
400g of soaked fish maw, 10 dried scallops, 20ml of cooking wine, 100ml of fresh milk, 2g of salt, 10g of starch, 10g of shredded green onion, and 10g of shredded ginger. Method: Bring the dried scallops to a boil in chicken broth to make a fresh soup. In another pot, heat 20g of sesame oil, add shredded green onion and ginger, stir-fry until fragrant, then pour in the fresh soup and milk. Add the fish maw, salt, and stew for 30 minutes. Before serving, add starch and sesame oil. Serve with meals.
Benefits: Helps with invigorating qi and nourishing the stomach, tonifying the kidney and replenishing essence, moisturizing the skin, and promoting beauty.
4. Astragalus Chicken Soup
200g of chicken breast, 3 shiitake mushrooms, 20g of sugar snap peas, 3 green onions, 5 slices of ginger, 10g of astragalus, vegetable oil, monosodium glutamate, soy sauce, sesame oil, starch, and pepper. Method: Remove the skin from the chicken breast and cut it into thin slices. Sprinkle with salt, pepper, and starch. Remove the strings from the sugar snap peas. Soak the shiitake mushrooms and remove the stems. Cut the green onions and ginger into small pieces. Add vegetable oil and salt to the pot, heat it slightly, then pour in 6 cups of boiling water. Add the ginger, astragalus, and processed chicken meat, and cook for about 3 minutes. Add the shiitake mushrooms, sugar snap peas, and green onions and cook for 1 minute. Finally, season with pepper, monosodium glutamate, sesame oil, and soy sauce. Serve the meat with the soup and eat regularly.
Benefits: Helps with moisturizing the skin, making the skin smooth and tender.
5. Lingzhi Mushroom Egg Soup
2 eggs, 60g of lingzhi mushroom, 12 red dates, and some white sugar. Method: Wash the lingzhi mushroom and grind it into powder. Remove the pits from the red dates and wash them. Boil the eggs and remove the shells. Put the eggs, lingzhi mushroom, and red dates into a pot, add enough water, bring to a boil, then simmer on low heat until the lingzhi mushroom is flavored. Add white sugar and boil. Eat the eggs and drink the soup, once a day.
Benefits: Helps with invigorating qi and nourishing blood, nourishing the skin, and promoting beauty.
6. Pig Pancreas Radish Soup
2 pig pancreases, 250g of carrots, 10 red dates, ginger, salt, and monosodium glutamate. Method: Cut the pig pancreas into slices, wash and marinate with ginger and salt for 10 minutes. Peel the carrots and cut them into small pieces. Remove the pits from the red dates. Put the carrots and red dates into a pot, add enough water, bring to a boil, then simmer on low heat until the carrots are cooked. Add the pig pancreas and cook until done. Season with salt and monosodium glutamate. Can be eaten regularly.
Benefits: Helps with tonifying the spleen and nourishing blood, moisturizing the skin, and promoting beauty.
7. Needle Mushroom Clam Soup
250g of fresh clams, 120g of fresh needle mushrooms, salt, cooking wine, chopped green onion, lard, and monosodium glutamate. Method: Wash the clams and needle mushrooms. Heat the lard in a pot, add the clams and stir-fry briefly, then add the needle mushrooms, cooking wine, salt, chopped green onion, and enough water. Cook over medium heat for 20 minutes, then season with monosodium glutamate. Serve with meals and can be eaten regularly.
Benefits: Helps with moisturizing the skin, skin care, and beauty.
8. Amaranth Pork Slice Soup
150g of red amaranth, 60g of lean pork, salt, clear broth, and sesame oil. Method: Wash the red amaranth and cut it into small pieces. Wash the lean pork and cut it into thin slices. Add clear broth, red amaranth, and pork slices to a pot. Bring to a boil over high heat, skim off the foam, then simmer over medium heat for about 15 minutes. Season with salt and sesame oil. Drink once a day, either all at once or in separate servings, for 20 days.
Benefits: Helps with nourishing and moisturizing the skin, skin care, and beauty.
9. Polygonum Multiflorum Pig Bone Soup
500g of pig spinal bones (including meat and bone marrow), 30g of polygonum multiflorum, 30g of raw Rehmannia root, 10g of Chinese angelica, 6 red dates, and 15g of epimedium, salt. Method: Wash the pig spinal bones and cut into pieces. Remove the pits from the red dates. Wash the other Chinese herbs. Put the pig spinal bones, polygonum multiflorum, raw Rehmannia root, Chinese angelica, red dates, and epimedium into a pot. Add enough water and bring to a boil. Simmer over low heat until the pig spinal bones are cooked. Season with salt. Can be eaten regularly.
