A duck with a flat finger

IN HIS BOOK OF INTELLIGENT BIRTHING, WONG SAID THAT HE RAISED THE MAIN SUN IN SPRING AND SUMMER AND THE MAIN VAGINA IN AUTUMN AND WINTER. IN WINTER, THE SUN IS IN THE INSIDE, THE STOMACH IS HOT, AND THE WINTER IS COLDER, AND PEOPLE ARE USED TO EATING SOME OF THE ABUNDANT SUPPLEMENTS AT THIS TIME, AND BECAUSE OF LOW ACTIVITY AND SLOW METABOLISM, THE BODY IS PRONE TO HEAT. SO IT'S NECESSARY TO EAT A LOT OF WARM FOOD. DUCKS ARE COLD, WITH MODERATE FAT CONTENT, AND ARE MUCH LESS SATURATED, CONDUCIVE TO DIGESTION AND DO NOT CAUSE OBESITY AND HYPERTENSION. AT THE SAME TIME, DUCK MEAT IS RICH IN VITAMIN B AND VITAMIN E. THE B VITAMINS ARE ASSOCIATED WITH THE RELEASE OF CARBOHYDRATES, FATS AND PROTEIN ENERGY. THEY PROTECT CARDIOVASCULAR PATIENTS SUCH AS MYOCARDIAL INFARCTION. THEY ARE ALSO INVOLVED IN THE SYNTHESIS OF FATTY ACIDS, PROTEINS AND DEOXYRIBONIC NUCLEIC ACIDS, WHICH ARE RESISTANT TO FOOT AEROBICS, NEUROLOGICAL INFLAMMATIONS AND MULTIPLE INFLAMMATIONS. VITAMIN E ELIMINATES EXCESS FREE RADICALS AND SLOWS AGING. THE HIGHEST LEVELS OF POTASSIUM WERE FOUND IN DUCK MEAT, WHICH ALSO CONTAINED HIGHER QUANTITIES OF TRACE ELEMENTS SUCH AS IRON, COPPER AND ZINC. AS A RESULT, DUCK MEAT IS OF HIGH NUTRITIONAL VALUE, OFTEN EATING DUCK, AND HAS A DUAL ELEMENT OF BEAUTY CARE. DURING THE WINTER, THE BODY IS PRONE TO DRYING UP AND WATER SHORTAGES AND EATING DUCKS, WHICH CAN ALSO BE A MITIGATING EFFECT. THERE'S A LOT OF FLAT-TIP DUCK SOUP TODAY