Chicken, chicken and bamboo soup

The mackerel is rich in nutrients, fragrances and tastes, and since ancient times it has been included as one of the “Gorges”. Protein 19.4 per cent, fat 2.6 per cent and carbohydrates 60.4 per cent were measured in dried mackerel, of which 4.2 per cent were fungus, 8.4 per cent were coarse fibres and 9.3 per cent were grey. It has health effects such as hypertension, neurosis, gastrointestinal disease, etc. It also has a special preservation function, with the addition of mackerel-cooked vegetables and meat that remain constant for many days in the summer. The mackerel has the effect of supplementing strong, gas-enriching brain and the body of the Ning God; filling the venom, tingling the lungs with cough and hysteria. The mackerel protects the liver, is thin, reduces the accumulation of abdominal fat and has the effect of commonly known as “shaving oil”; modern medical research has also shown that the mackerel contains elements that inhibit tumors。