Knowledge

Health Care Soup

Eight Treasure Soup

Function
Eight Treasure Soup will Nourishing and bring about youthful complexion Calms heart and mentality.
 
Ingredients
Dang Shen (Codonopsis Root) 黨參, Bai Shu(Atractylodes macrocephala) 白朮, Yun Ling (Wolfiporia extensa)雲苓, Grilled Glycyrrhizae Decoction 炙甘草, Szechwan Lovage Rhizome 川芎, Dang Qui(Chinese angelica)當歸, Bai Shao (root of herbaceous peony) 白芍, Cooked Di Huang (Rehmannia glutinosa) 熟地黃
 
Prepare Materials
Silkie Chicken (1), Heart shaped Jujube (5).
 
Processing method
(1) Soak the Bai Shu(Atractylodes macrocephala), Yun Ling (Wolfiporia extensa), Dang Qui, Szechwan Lovage Rhizome, Bai Shao in water for 1 hour, then wash thoroughly.
 
(2) Chop the Dang Shen (Codonopsis Root) into sections, remove the pits of Heart shaped Jujube, wash both thoroughly.
 
(3) Wash the Grilled Glycyrrhizae Decoction and Cooked Di Huang thoroughly.
 
(4) Remove the internal organs, skins and claw of the Silkie Chicken, chop the meat into pieces, wash with hot water.
 
(5) Put all prepared ingredients into a pot, add adequate chicken soup and hot water, stew for 2 hours. Add salt before serving.

​Way of storage
Place all ingredients of Eight Treasure Soup in cool and dry place. If it is to be stored for some time before serving, it should be sealed and place in refrigerator (0-8˚C).

 
 

Strengthen Loin enrich Kidney Soup

Function
Strengthen Loin enrich Kidney Soup will Strengthen Loin enrich Kidney, Nourishing and strengthen the functions of the whole body.

Ingredients:
Du Zhong (Eucommia ulmoides) 杜仲, Ba Ji (Morinda officinalis) 巴戟, Whui Niu Xi 淮牛膝, Tian Qi 田七, Jin Gou Ji金狗脊, Bei Qi北芪, Rou Cong Rong肉蓯蓉, Chinese Yam淮山, Dried longan pulp 圓肉, Wolfberry杞子
 
Prepare Materials:
Prepare Materials: Deer Tail 鹿尾巴(15g), Deer Stag鹿茸 (20g), Korea Ginseng高麗蔘(10g), Lean Meat 瘦肉 (adequate), Rice wine 米酒 (1 teaspoonful)
 
Processing method:
(1) Soak the Chinese Yam in water for 1 hour, then wash thoroughly.
 
(2) Chop the Du Zhong (Eucommia ulmoides), Ba Ji (Morinda officinalis) , Gou Ji, Bei Qi into small sections. Slice the Deer Tail, Deer Stag and Korea Ginseng, wash all thoroughly.

(3) Wash the Whui Niu Xi, Tian Qi, Rou Cong Rong, Dried longan pulp and Wolfberry thoroughly.
 
(4) Chop the Lean Meat into small pieces then wash with hot water.
 
(5) Add 8 bowls of water with the ingredients of the Strengthen Loin enrich Kidney Soup, cook till remains 2 bowls.
 
(6) Put the Deer Tail, Deer Stag, Korea Ginseng and lean meat into a pot, add well prepared wine together, stew for 3 hours. Add salt before serving.
 
Way of storage:
Place all ingredients of Strengthen Loin enrich Kidney Soup in cool and dry place. If it is to be stored for some time before serving, it should be sealed and place in refrigerator (0-8˚C).
 

 

Postnatal Enriching soup

Function
Postnatal Enriching Soup will Nourishing and rebuild your total health.
 
Ingredients:
Du Zhong (Eucommia ulmoides)杜仲, Ba Ji (Morinda officinalis) 巴戟, Yun Ling (Wolfiporia extensa)雲苓, Bai Shu(Atractylodes macrocephala)白朮, Grilled Glycyrrhizae Decoction 炙甘草, Cooked Di Huang (Rehmannia glutinosa) 熟地黃, Dang Gui (Aaugellica sinensis)當歸, Szechwan Lovage Rhizome (Ligusticum chuanxiong) 川芎, Wolfberry杞子, Bei Qi(Astragalus propinquus)北芪, Cinnamon Core 玉桂芯 (Added after turning off fire)
 
Prepare Materials:
Deer Stag鹿茸 (20g), Deer Tail 鹿尾巴(15g), Korea Ginseng高麗蔘 (10g), Lean Meat 瘦肉 (adequate), Rice wine 米酒 (1 teaspoonful)
 
Processing method:
(1) Soak the Yun Ling (Wolfiporia extensa), Bai Shu(Atractylodes macrocephala), Dang Qui, Szechwan Lovage Rhizome, in water for 1 hour, then wash thoroughly.
 
(2) Chop the Du Zhong (Eucommia ulmoides), Ba Ji (Morinda officinalis) , Bei Qi into small sections. Slice the Deer Tail, Deer Stag and Korea Ginseng, wash all thoroughly.
 
(3) Wash the Grilled Glycyrrhizae Decoction, Cooked Di Huang and Wolfberry thoroughly.
 
(4) Chop the Lean Meat into small pieces then wash with hot water.
 
(5) Add 8 bowls of water with the ingredients of the Postnatal Enriching Soup, (Except the Cinnamon Core) cook till remains 2 bowls.
 
(6) Put the Deer Tail, Deer Stag, Korea Ginseng and lean meat into a pot, add well prepared wine together, stew for 3 hours. Add salt.
 
(7) Put the Cinnamon Core into the bottom of the cup, then pour the soup into the cup and cover with it's cover for 5 minutes. Then enjoy the wonderful soup.
 
Way of storage:
Place all ingredients of Postnatal Enriching Soup in cool and dry place. If it is to be stored for some time before serving, it should be sealed and place in refrigerator (0-8˚C).
 

Canada Ginseng and Dendrobium soup

Function:
Canada Ginseng and Dendrobium Soup has stomach-nourishing, fluid-engendering, yin-enriching, and heat and toxins removing properties.
 
Ingredients:
Canada Ginseng Slices, Dendrobium Article, Natural Ophiopogon, Yam, Fructus, Dried Longan
 
Prepare Materials:
Lean Pork (to taste), Some Salt.
 
Processing method:

(1)Soak the yam in water for 1 hour, and then rinse it for later use.
 
(2) Cut the dendrobium article into sections, rinse the Canada ginseng slices with water, and then set aside for later use. 
 
(3) Rinse the natural ophiopogon, fructus, and dried longan with water, and then set aside for later use.
 
(4) Cut the lean pork into small pieces, and clean and blanch in water for later use.
 
(5) Put the above ingredients into a steaming bowl, add some hot water, stew over water for about 2 hours, add salt, and serve. 
 
Way of storage:
Ingredients of the Canada Ginseng and Dendrobium Soup should be stored in a well ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).
 
 

Soup of Dried Crocodile fillet and fritillariae

Function:
Soup of Dried Crocodile Fillet and Fritillariae has qi-tonifying, lung-invigorating, cough-relieving, and phlegm-resolving properties.
 
Ingredients:
Dried Crocodile Fillet, Natural Selected Fritillariae, Apricot Kernels, Lily Bulbs, Tangerine Peel, Carica.
 
Prepare Materials:
Lean Pork (605 g), Some Salt.
 
Processing method:
(1) Cut the carica into half, rinse the apricot kernels and lily bulbs in water for 1 hour, clean them, and then set aside for later use.
 
(2) Soak the tangerine peel in water, remove its veins for later use, and then rinse thoroughly.
 
(3) Cut the dried crocodile fillet into small pieces, clean the natural selected fritillariae, and then set aside for later use.
 
(4) Cut the lean pork into small pieces, blanch and clean, and then set aside for later use.
 
(5) Put the above ingredients into a casserole, add some hot water, stew over water for about 2 hours, add some salt, and serve.

Way of storage:
Ingredients of the Soup of Dried Crocodile Fillet and Fritillariae should be stored in a well ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).
 
 

Tortoise Shell Soup with Ganoderma Lucidum

Function
Tortoise Shell Soup with Ganoderma Lucidum has "yin"-tonifying, removes heat and toxins, detoxifying and dampness-eliminating. 
 
Ingredients:
Shell of Featured Tortoise, Slice of Ganoderma Lucidum, Rhizoma Smilacis Glabrae, Raw Rehmanniae Roots, Raw Licorice Roots, Candied Dates, Some Salt. 
 
Prepare Materials:
Lean Pork (to taste), Some Salt.
 
Processing method:
(1) Soak the ganoderma lucidum slices and rhizoma smilacis glabrae in water for 1 hour, clean, and then set aside for later use.
 
(2) Soak the tortoise shells in water for a while, brush them clean, and then blanch in boiling water for later use.
 
(3) Rinse the raw rehmanniae roots, raw licorice roots, and candied dates for later use.
 
(4) Cut the lean pork into small pieces, and clean and blanch in boiling water for later use.
 
(5) Put the above ingredients into a steaming bowl, add some water. Cover and put the bowl into steaming pot, stew over water for about 3 hours, add salt before serving. 
 
Way of storage:
Ingredients of the Tortoise Shell Soup with Ganoderma Lucidum should be stored in a well ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C). 
 

Soup of Codonopsis Pilosula, Astragali and Angelica

Function
Soup of Codonopsis Pilosula, Astragali and Angelica has cold-dispelling, stomach-warming, qi-tonifying, and blood-activating properties.
 
Ingredients:
Pilosula, Astragali, Angelica, Yam, Fructus, Dried Longan, Jujube 
 
Prepare Materials:
Silkie (1), Ginger (3 slices), Some Rice Wine, Some Salt. 
 
Processing method:
(1) Soak the angelica and yam in water for 1 hour, and then rinse for later use.
 
(2) Cut the pilosula and astragali into small sections, rinse the fructus and dried longan with water, and then set aside for later use. 
 
(3) Cut the jujubes to remove their kernels, cut the ginger into slices, clean them, and then set aside for later use.
 
(4) Gut and clean the silkie, cut it into pieces after removing its claws, blanch the pieces in hot water, and then set aside for later use.
 
(5) Put the above ingredients into a clay pot, add some hot water and rice wine, boil for about 2 hours, add some salt, and serve. 
 
Note:This soup ingredients package can also serve as soup base ingredients for the hot pot of "Drunken Chicken Pot." 
 
Way of storage:
Ingredients for the Soup of Codonopsis Pilosula, Astragali and Angelica should be stored in a well ventilated and cool place. If the they are to be consumed over a long period of time, it should be sealed and chilled (at 0-8°C).
 
   
 

Soup of Fish Maw, Codonopsis,Pilosula, Yam and Fructus

Function
Soup of Fish Maw, Codonopsis Pilosula, Yam, and Fructus has yin-enriching, complexion-beautifying, qi-tonifying, and tonic properties.
 
Ingredients:
Fish Maw, Pseudoginseng, Codonopsis Pilosula, Yam, Fructus, Dried Longan, Tangerine Peel 
 
Prepare Materials:
Lean Pork (605g), Some Rice Wine, Adequate Salt
 
Processing method :
(1) Soak the fish maw in water and then cut it into pieces, blanch with ginger and spring onion, and then rinse it for later use.
 
(2) Cut the codonopsis pilosula into small sections. Soak the yam in water for 1 hour, and rinse it for later use.
 
(3) Soak the tangerine peels and remove their veins, and then rinse thoroughly.
 
(4) Soak the pseudoginseng, fructus, and dried longan thoroughly.
 
(5) Cut the lean pork into thick pieces, and then rinse and blanch it in boiled water for later use.
 
(6) Put all ingredients into a clay pot, add some hot water and rice wine, boil for about 2 hours, add Adequate Salt and serve.
 
Way of storage:
Ingredients of the Soup of Fish Maw, Codonopsis Pilosula, Yam, and Fructus should be stored in a well ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).
 

Soup of Red Ginseng and Plum Antler

Function
Soup of Red Ginseng and Plum Antler has qi-replenishing, blood-tonifying, sinew-intensifying, and marrow-nourishing properties.
 
Ingredients:
Red Ginseng, Plum Antler, Yam, Fructus, Dried Longan, Jujube
 
Prepare Materials:
Silkie(1), Ginger (2 slices), Rice Wine (2 tablespoons), Adequate Salt 
 
Processing method:
(1) Soak the yam in water for 1 hour, and then rinse it thoroughly for later use.

(2) Rinse the red ginseng, plum antler, fructus, and dried longan with water, and then set aside for later use.
 
(3) Remove the kernels of the jujubes, cut the ginger into slices, and then rinse it thoroughly and set aside for later use.
 
(4) Gut and clean the silkie, cut it into pieces, rinse it thoroughtly, and blanch it in hot water for later use.
 
(5) Put all ingredients into a steaming bowl, add some hot water and rice wine, stew over water for about 2 hours, add Adequate Salt, and serve.
 
Way of storage:
Ingredients of the Soup of Red Ginseng and Plum Antler should be stored in a well ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).
 
   

 

Canada Ginseng and Pseudoginseng Soup

Function
Canada Ginseng and Pseudoginseng Soup has qi-moving, collateral-freeing, blood-activating, and pain-relieving properties.
 
Ingredients:
Canada Ginseng, Pseudoginseng, Yam, Fructus, Candied Dates 

Prepare Materials:
Lean Pork (605g), Adequate Salt
 
Processing method:
(1) Soak the yam in water for 1 hour, and then rinse it thoroughly for later use.
 
(2) Rinse the Canada Ginseng, pseudoginseng, fructus, and candied dates for later use.

(3) Cut the lean pork into pieces, and then blanch it in hot water, remove and rinse thoroughly for later use.
 
(4) Put all ingredients into a steaming bowl, add some hot water, and then stew over water for about 2 hours.
 
Way of storage:
Ingredients of the Canada Ginseng and Pseudoginseng Soup should be stored in a well ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).
 
   
 

Sea Coconut and Fritillariae Soup

Function
Sea Coconut and Fritillariae Soup has spleen-fortifying, qi-tonifying, lung-moistening, and cough-relieving properties.

Ingredients:
Sea Coconut, Natural Fritillariae, Apricot Kernel, Fungus, Carica

Prepare Materials:
Snow Pears (2), Some Rock Sugar
 
Processing method:
(1) Soak the sea coconut, apricot kernel, and Carica in water for 1 hour and rinse it thoroughly for later use.
 
(2) Soak the fungus and remove its stalk, cut it into small pieces, rinse with water, and then set aside for later use.
 
(3) Remove and discard the stalk and core of the snow pear and cut it into pieces, rinse the natural fritillariae with water, and then set aside for later use.
 
(4) Put all ingredients into a steaming bowl, add some hot water, stew over water for about 1.5 hours, add rock sugar, stew for another 10 minutes, and serve.
 
Way of storage:
Ingredients of the Sea Coconut and Fritillariae Soup should be stored in a ventilated and cool place. It they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).
 

Soup of Codonopsis Pilosula, Astragali, and Polygonum Multiflorum

Function
Soup of Ganoderma Lucidum, Yam, and Fructus has yin-enriching, stomach-invigorating, qi-tonifying, and tranquillizing properties.

Ingredients:
Ganoderma Lucidum, Pilosula, Astragali, Yam, Fructus, Dried Longan

Prepare Materials:
Lean Pork (605g), Adequate Salt 
 
Processing method:
(1) Soak the yam in water for 1 hour, and then rinse it thoroughly for later use.
 
(2) Soak the ganoderma lucidum in water for a short while, rinse it with water, and then set aside for later use.
 
(3) Cut the pilosula and astragali into sections, rinse the dried longan thoroughly, and then set aside for later use.
 
(4) Cut the lean pork into small pieces, and then blanch it in hot water, remove and rinse thoroughly for later use.

​(5) Put the above ingredients into a clay pot, add some hot water, boil for about 2 hours, add salt before serving.

Way of storage:
Ingredients of the Soup of Ganoderma Lucidum, Yam, and Fructus should be stored in a ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).​
 
 

Soup of Ganoderma Lucidum, Yam and Fructus

Function
Soup of Ganoderma Lucidum, Yam, and Fructus has yin-enriching, stomach-invigorating, qi-tonifying, and tranquillizing properties.

Ingredients:
Ganoderma Lucidum, Pilosula, Astragali, Yam, Fructus, Dried Longan

Prepare Materials:
Lean Pork (605g), Adequate Salt 
 
Processing method:
(1) Soak the yam in water for 1 hour, and then rinse it thoroughly for later use.
 
(2) Soak the ganoderma lucidum in water for a short while, rinse it with water, and then set aside for later use.
 
(3) Cut the pilosula and astragali into sections, rinse the dried longan thoroughly, and then set aside for later use.

 
(4) Cut the lean pork into small pieces, and then blanch it in hot water, remove and rinse thoroughly for later use.
 
(5) Cut the lean pork into small pieces, and then blanch it in hot water, remove and rinse thoroughly for later use.
 
Way of storage:
Ingredients of the Soup of Ganoderma Lucidum, Yam, and Fructus should be stored in a ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).
 

Canada Ginseng Stewed with Fungus

Function​
Canada Ginseng Stewed with Fungus has yin-enriching, qi-tonifying, lung-moistening, and fluid-engendering properties.

Ingredients:
Canada Ginseng Slice, Fungus, White White Lotus, Lily Bulb, Dried Longan

Prepare Materials:
Some Rock Sugar
 
Processing method:
(1) Soak the white white lotus and lily bulb in water for 1 hour, and rinse it thoroughly for later use.
 
(2) Soak the white fungus and remove and discard its stalk, cut into small pieces, and then rinse for later use.
 
(3) Rinse the Canada ginseng slices and dried longan thoroughly, and then set aside for later use.
 
(4) Put all ingredients into a steaming bowl, add some hot water, stew over water for about 1.5 hours, add rock sugar, stew for another 10 minutes, and serve.
 
Way of storage:
Ingredients of the Canada Ginseng Stewed with Fungus should be stored in a well-ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).
 
 

Soup of Gastrodia and Angelica

Function:
Soup of Gastrodia and Angelica has wind-evil-dispelling, cold-dispelling, blood-activating, and pain-relieving properties.

Ingredients:
Gastrodia, Angelica, Polygonum Multiflorum, Ligustici, Angelica Dahurica, Jujube
 
Prepare Materials:
Big Fish Head (1), Lean Pork (to taste), Ginger (3 slices), Some Rice Wine, Some Salt.
 
Processing method:
(1) Soak the gastrodia, angelica, ligustici, and angelica dahurica in water for 1 hour, rinse them, and then set aside for later use.
 
(2) Cut open the jujubes and remove their kernels, clean the polygonum multiflorum, and then set aside for later use.
 
(3) Clean the big fish head with water, sieve dry, and then set aside for later use.
 
(4) Cut the lean pork into pieces, and blanch and clean. Cut the ginger into slices, and then set aside for later use.
 
(5) Heat the wok, add some cooking oil, fry the ginger until turn into brown, and fry the big fish head to a slightly yellow color.

(6) Put the fried fish head and other ingredients into a clay pot, add some hot water and rice wine, boil for about 2 hours, add some salt, and serve.
 
Way of storage:
Ingredients of the Soup of Gastrodia and Angelica should be stored in a well ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).
 
 

Soup of Agaricus and Silkie

Function:
Soup of Agaricus and Silkie has spleen-fortifying, stomach-nourishing, respiratory system strengthening, and qi-tonifying properties.
 
Ingredients:
Agaricus, Pilosulae, Yam, Fructus, Dried Longan 
 
Prepare Materials:
Silkie (1), Lean Pork (450g), Ginger (2 slices), Adequate Salt, Some Rice Wine
 
Processing method:
(1) Soak the Agaricus in water for about half an hour, rinse it thoroughtly, and then cut it into half for later use.
 
(2) Soak the yam in water for 1 hour, cut the codonopsis pilosulae into small sections, and then rinse for later use.
 
(3) Rinse the fructus and dried longan thoroughtly, and then cut the ginger into slices for later use.
 
(4) Gut and clean the silkie, cut it into pieces. Cut the lean pork into pieces, rinse thoroughtly, and blanch it for later use.
 
(5) Put all ingredients into a steaming bowl, add some hot water, stew over water for about 2 hours, add Adequate Salt and rice wine ,and serve.
 
Way of storage:
Ingredients of the Soup of Agaricus and Silkie should be stored in a well ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).
 
 

Soup of Canada Ginseng and Odoratum

Function:
Soup of Canada Ginseng and Odoratum has yin-enriching, moistening, fluid-engendering, and quenching properties.

Ingredients:
Canada Ginseng Slices, Odoratum, White Lotus, Lily Bulb, Yam, Apricot Kernel, Carica

Prepare Materials:
Lean Pork (605g), Adequate Salt

Processing method:

1.Soak the odoratum, white lotus, lily bulb, yam, and apricot kernel in water for 1 hour, and rinse it thoroughtly.

2.Soak the carica for 1 hour, cut it into half, rinse the Canada ginseng slices with water, and then set aside for later use.

3.Cut the lean pork into small pieces, blanch the pieces in hot water, remove from water and rinse with water, and then set aside for later use. 

4.Put all ingredients into a clay pot, add some hot water, stew over water for about 2 hours, add Adequate Salt, and serve.

Way of storage:
Ingredients of the soup of Canada Ginseng and Odoratum should be stored in a well ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C). 
 

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