Who knows what old fire soup Guangzhou drinks in four seasons?

Cantonese people are very particular about making soup. Among them, the old fire usually cooks for 2 to 4 hours, and the stew stews for 4 to 6 hours (fruit stew 1 hour), while the boiled soup does not exceed half an hour (many times 10 minute), and there are also soups.

Drink soup to nourish the liver in spring, and get rid of dampness when the weather is wet. For example, you can use medlar leaves to roll pig liver, radish and bamboo cane water, horseshoe root water and Smilax glabra to praise the old turtle. These are all soups for clearing away heat and toxic materials, but all of them belong to boiling soup or clear soup except Smilax glabra, which praises old turtle as old fire soup.

Drinking soup in summer should relieve summer heat, replenish water and nourish the heart. Pig bone, winter melon and barley soup are the most common, as well as lotus leaf old winter melon soup, kelp and mung bean soup, Qing Bu cold-wrapped chicken, coconut stewed chicken (or stewed chicken), dried tea mushrooms and Lady Enforcers stewed pig bone.

In autumn, the weather is dry and the temperature difference is large. Soup should nourish and replenish qi. You can use American ginseng to stew quail (or stew), lotus root and mung bean pig bone, almond to stew double snow (Sydney snow ear), and bean paste to roll ribs (or stew).

In winter, the goal is to increase nutrition and cold resistance. Peanut eyebrow beans are used to stew pig tails (or chicken feet), ginseng is used to stew chicken, cordyceps is used to stew old ducks, and chickens and snakes are used to stew.