The health regimen of sugar water

Grain in ear starts and enters Midsummer in sequence. Summer is the season with the most Yang Qi. The metabolism of the human body increases. Clearing dryness and relieving heat is the key to health preservation in summer. Since ancient times, people have chosen local ingredients to make different special drinks in summer. In Jiangnan area, sour plum soup, tremella and lotus seed soup are popular in summer. In southern Guangdong, where the sugar water culture is broad and profound, the taste is special. Cantonese like to talk about health preservation, and sugar water is also integrated into the concept of health preservation in summer. I like several of them most:

Kelp orange peel mung bean sand is the most traditional. Mung bean soup is popular all over the country in summer. Mung bean has the effect of clearing heat and detoxification, but mung bean is cold. Locals will put orange peel to reconcile it. Tangerine peel is widely used in Guangdong diet for regulating qi, strengthening spleen, removing dampness and resolving phlegm. It can be used as medicine, food, tea and wine, and sugar water. When drinking, the aroma of tangerine peel first enters the nose, and then the delicate bean paste and the crisp kelp taste rich.

A pot of seemingly insipid sugar water has been integrated into the way of nourishing health and has become a “must kill skill” to deal with the hot summer. Ice cream cold drinks can’t be compared at all.