There is a common saying, "Carp in winter, catfish in summer," which mainly refers to the taste of the fish. Winter carp and summer catfish are more delicious and meaty compared to other seasons. Moreover, taking carp as an example, carp soup has the effect of moistening dryness and nourishing the body, making it more suitable for consumption during the cold autumn and winter seasons.
Traditional Chinese Medicine believes that carp has the functions of strengthening the spleen and stomach, promoting urination to reduce swelling, and invigorating blood circulation. It is an excellent food therapy choice for patients with a weak spleen and stomach, poor appetite, edema, stomach pain, and other conditions. Although there is a folk saying that "fish generates heat," carp is an exception. According to the "Compendium of Materia Medica," "All fish belong to the fire element, except for carp, which belongs to the earth element, thus it can nourish the stomach." Modern research shows that carp is rich in high-quality protein. In every 100 grams of black carp, it contains up to 20 grams of protein, second only to prawns. Furthermore, carp is easily digested and absorbed, making it a good source of protein for patients with liver and kidney diseases, as well as cardiovascular and cerebrovascular diseases.
The best nutritional effects from carp are achieved by steaming or boiling it into soup; its therapeutic properties are somewhat diminished if it is pan-fried. Carp and tofu soup is one of the best ways to eat carp in winter.
Carp soup is often stewed for postpartum women, as it can both replenish their vital energy and promote lactation, making it highly recommended. Additionally, carp has many fine bones, which