This book introduces a variety of nourishing soup recipes suitable for different groups of people, divided into refreshing vegetable soup, nutritious livestock soup, and nourishing poultry soup according to common ingredients. The book introduces the basic knowledge of making soup, including the food properties of common ingredients for home-cooked soup, the choice of soup utensils, the processing methods of soup ingredients, etc., as well as the cooking steps of each soup.
本书根据常见食材分清爽蔬菜汤、营养畜肉汤、滋补禽肉汤介绍了多种适合不同人群饮用的滋补汤方。书中介绍了煲汤的基本知识，包括家常煲汤常用食材的食性、煲汤用具的选择、煲汤原料的处理方法等，以及每道汤品的烹饪步骤。
本书根据常见食材分清爽蔬菜汤、营养畜肉汤、滋补禽肉汤介绍了多种适合不同人群饮用的滋补汤方。书中介绍了煲汤的基本知识，包括家常煲汤常用食材的食性、煲汤用具的选择、煲汤原料的处理方法等，以及每道汤品的烹饪步骤。
