Zilong Kang

Mr. Concubine said, "There is no shortage of ginger, a very wise word." Before that, when I was in the kitchen, Chon was nothing more than a stingy dish for me, and I didn't like it too much. I've been studying Chinese medicine for over a year, and I'm beginning to like ginger and realize what it's all about. The doctor eats because many people around us talk about their health problems and tell them that you're going to sleep early, you're going to sleep early, you're going to sit low and you're going to... they're not even listening. But as soon as you get something to eat, it seems like you're coming right up. So we're thinking about how best to apply Chinese medicine to living and eating. Purple sour and mint were the first plants I planted in my garden. Ginger and violet were also a beautiful encounter, with ginger, a warm stomach and a cold and sweaty watch. Purple, Sin, Wen. The lungs, the spleen. Sweat table, air wide, fish crab poison. The two are mutually reinforcing, combined with vinegar, appetizers and acne, and have the effect of constriction and inflammation, balancing the sensibility and dispersion of ginger and purple. When I saw the young ginger, I bought some, and I picked a basket of purple sour leaves in the garden and picked a can of ginger. Purple ginger, especially for summer. It saves your appetite, and it's good for your heart. It's good for your heart. We are now more prone to cooling than the ancients, whose lack of material is frozen to death. We're air conditioners, cold drinks, ice cream, watermelons, winter dresses... So, we need this warm food to spread the cold inside