Sea bass is rich in easily digestible protein, fat, vitamin B2, niacin, calcium, phosphorus, potassium, copper, iron, selenium, and more. Traditional Chinese medicine considers sea bass to be warm in nature and sweet in flavor, with the effects of strengthening the spleen and stomach, nourishing the liver and kidneys, and relieving coughs and resolving phlegm. In winter, sea bass is plump and delicious, with meat as white as snow and a delicate texture, making it the best season to enjoy it. 2. Dog Meat
Dog meat contains a significant amount of taurine and polypeptides, but very little fat. Traditional Chinese medicine believes that dog meat is warm in nature, and has the effects of replenishing qi and warming the kidneys, helping yang and dispelling cold. It is very effective for back pain, aversion to cold, cold limbs, frequent urination at night, and increasing body heat. 3. Black Fungus (Wood Ear Mushroom)
Black fungus contains a high amount of trace elements, vitamins B1 and B2, carotene, mannose, pentose, xylose, lecithin, cephalin, calcium, iron, and more. It has the effect of preventing blood clotting, cerebrovascular and cardiovascular diseases, and constipation. Traditional Chinese medicine considers black fungus to be neutral in nature and sweet in flavor, with the effects of replenishing qi, benefiting intelligence, and generating blood. It is effective for anemia, soreness and weakness of the waist and legs, and numbness in the limbs. 4. Soybean
The nutritional components of soybeans are relatively complete. Its protein is "complete protein" and is high in lysine, which can compensate for the lack of lysine in grains. It can be used as a vegetable or as a substitute for grain, and eating soybeans in winter is particularly beneficial. Traditional Chinese medicine believes that soybeans are sweet in flavor, with the effects of harmonizing the stomach, regulating the middle, invigorating the spleen, and replenishing qi. 5. Shiitake Mushroom
Shiitake mushrooms contain a variety of vitamins and minerals, more than 50 types of enzymes and free amino acids, choline, adenine, ergosterol, and lentinan. They have the effect of inhibiting the body's synthesis of cholesterol, promoting the breakdown and excretion of cholesterol, and preventing an increase in blood lipids. 6. Black Soybean
Black soybeans have the highest protein content among all beans, more than double that of pork leg meat. The fat it contains is mainly monounsaturated and polyunsaturated fatty acids, of which 50% are essential fatty acids needed by the human body. It also contains phospholipids, daidzein, and biotin. Therefore, eating black soybeans does not cause high blood lipids and has the effect of lowering cholesterol. Traditional Chinese medicine believes that black soybeans are neutral in nature and sweet in flavor, with the effects of moistening the intestines and nourishing the blood. 7. Milk
Milk is one of the best sources of nutrients for the human body. The protein in milk contains all 9 essential amino acids for the human body. The fat particles are small and in a highly dispersed state, so the digestibility is high. The carbohydrates in milk are mainly lactose, which is beneficial to the reproduction of lactic acid bacteria and inhibits the growth of spoilage bacteria. Traditional Chinese medicine believes that milk is sweet and neutral in flavor, with the effects of tonifying deficiency and nourishing the body, promoting fluid production and moistening the intestines, and quenching thirst. In winter, we need to pay special attention to calcium supplementation, and the calcium in milk is not only abundant but also easily absorbed. 8. Soybean Sprout
Soybean sprouts are the product of soybeans that have been soaked and germinated in water. In this process, under the action of its own enzymes, the protein structure of the soybean becomes loose, and the digestibility and biological value of the protein are improved. The content of vitamins B1, B2, C, and water-soluble fiber also increases, making it an ideal high-nutrition vegetable.