Red wine and root soup

Every year, on winter holidays, urban and rural households in Yukhu are busy with “wintering” (drinking root soup, filling bodies) and say that “repair” is the most effective on the day of winter. When does this practice start? I don't know. I think it's been a hundred years. Rural people eat with their physical strength, work hard for a year, and make up for the winter in order to have more physical strength in the coming year. The economy of the rural people is low, and the ginseng, ginseng and moose are luxury goods that they can't afford to look at, but they know how to “take up their material in place” and use the roots of wild and wild grass behind their houses to strengthen themselves. Today, for rich urbaners and wealthy farmers, all kinds of health supplements are no longer luxury items that cannot be bought, but they still have a special interest in the truly natural roots of grass. There is a grass-roots market in Yokle, a company that produces and sells cans of sealed root soup, and a series of dishes with grass-roots soup as the main source. There are a large number of root soup formulations, with more than 20 available root roots. Home-based root soup can be used to help old pharmacists who sell roots to their families, depending on their physical characteristics. In a series of dishes with grass soup as the main source, “Boiled root soup” at a local cuisine exchange held in 2000 at the Sanming City Government's reception system was unanimously recognized as a festive dish in Yukhu. The husband had several car accidents a few years ago, each time falling on his leg. At worst, the bones of the ankle were broken. It's good to be young, but thanks to his dad. The master understands the bone and herbs and cures the broken foot. It's usually lively, but now that you're a little older, especially when you're wet. Now his feet are sore when it comes to cold and wet weight. When I came home, I told Mom to listen, she's got a bunch of rheumatized grass for me. The old generation of my people went up the mountain to dig for grass. There's no sourness for almost a year with two pots of grass soup. They boiled over 100 herbs at a time, almost all of which were resistant to sour pain, and a large pot of water made it to a face basin, but it was a day. So far, there are still people digging, but there's less cooking. Everyone's boilers are liquid gas. They're all a little stew。