Sour Plum Soup
by Kong Linglang
Favorite
Difficulty
Easy
Time
1h 30m
Serving
4
Sour plum soup has a history of thousands of years, and it is one of the oldest traditional beverages in our country. During the Shang and Zhou dynasties, our ancestors already knew that plums were used to extract the sour taste as a beverage. The recipe for the sour plum soup we drink comes from the Qing Palace Imperial Tea Workshop. In the Qing Dynasty, sour plum soup was popular in Gongwei, especially by Emperor Qianlong.
There is a reason why sour plum soup is so popular in Qing Palace. The Manchurians have a history of drinking sour. Hunting-gathering was once the main production method of the Manchu people who emerged between the white mountains and black waters. The Manchurians are good at fishing and hunting, and they like to eat meat, and then invented the Manchu food called sour soup. Sour soup is made from cornmeal after fermentation. After eating the high-heat and greasy meat, drink some sour soup, it really tastes right.
Later, Suantangzi was taken to Beijing. The climate and geographical environment of Beijing make the Manchus who live in the Northeast all the year round have varying degrees of maladjustment in physical and daily life. Sour soup is fermented from cornmeal and has high sugar content. Excess sugar will be converted into fat without being used, which will be stored in the body and cause weight gain. Drinking sour soup made of cornmeal after eating venison and bear's paws with high calorie content can easily make the heat and dampness between the body and the outside, gain weight and gain weight. Therefore, Emperor Qianlong ordered to adjust the diet structure.
Yuchafang racked his brains and finally prepared a drink that can replace sour soup—sour plum soup. Its formula is: to remove greasy ebony plum, osmanthus for eliminating phlegm and blood stasis, licorice for clearing heat and detoxification, nourishing the skin, and reducing fat Hawthorn for lowering blood pressure and rock sugar for nourishing Qi and lungs are brewed together. Sour Plum Soup not only removes oil and relieves greasiness, it is also rich in organic acids and citric acid
There is a reason why sour plum soup is so popular in Qing Palace. The Manchurians have a history of drinking sour. Hunting-gathering was once the main production method of the Manchu people who emerged between the white mountains and black waters. The Manchurians are good at fishing and hunting, and they like to eat meat, and then invented the Manchu food called sour soup. Sour soup is made from cornmeal after fermentation. After eating the high-heat and greasy meat, drink some sour soup, it really tastes right.
Later, Suantangzi was taken to Beijing. The climate and geographical environment of Beijing make the Manchus who live in the Northeast all the year round have varying degrees of maladjustment in physical and daily life. Sour soup is fermented from cornmeal and has high sugar content. Excess sugar will be converted into fat without being used, which will be stored in the body and cause weight gain. Drinking sour soup made of cornmeal after eating venison and bear's paws with high calorie content can easily make the heat and dampness between the body and the outside, gain weight and gain weight. Therefore, Emperor Qianlong ordered to adjust the diet structure.
Yuchafang racked his brains and finally prepared a drink that can replace sour soup—sour plum soup. Its formula is: to remove greasy ebony plum, osmanthus for eliminating phlegm and blood stasis, licorice for clearing heat and detoxification, nourishing the skin, and reducing fat Hawthorn for lowering blood pressure and rock sugar for nourishing Qi and lungs are brewed together. Sour Plum Soup not only removes oil and relieves greasiness, it is also rich in organic acids and citric acid
