What soup is good for Guangzhou in spring?

It is rainy and humid in spring, and the diet should be mainly based on transforming qi to eliminate dampness and warming up. What soup should I drink in spring? Pickled carp soup This is a traditional Chaozhou dish in Guangdong, which is delicious. Choose fresh carp L, about 500g, and clean the internal organs without descaling. This soup should be light, so there is no need to fry carp. Choose raw vegetables, slice them, soak them lightly, and then cook them with carp until they taste the same. The pork tripe and horseshoe soup provides you with a simple and effective method to clean the pork tripe. Heat half a cup of oil in the wok to a big fire, add pork belly to remove mucus, and then take out clean water to rinse. Select hard and heavy horseshoe, peel it, and cook it with pork belly, ribs, ginkgo biloba and yuba for 3 hours. This soup is sweet and delicious. Amaranth Pork Sliced Soup Green amaranth in spring is more delicious than red amaranth. Cooked vegetables are smooth and tender, and strong stems and short stems are top grades. Just boil the water, add salt, add meat slices and amaranth and boil. This soup is very fragrant. Boiling amaranth with a little more oil will be more oily and delicious. Yaozhu vermicelli soup When buying pork vermicelli soup, please ask the butcher to gently cut a knife on the sausage and squeeze out a little "powder" to see. When the ribbon is yellow, the vermicelli is bitter. If the color is white, you can buy it with confidence. To clean the vermicelli sausage, just put a piece of garlic at the end of the sausage and go directly to the end of the sausage. Garlic can not only remove dirt, but also remove odor. Boil vermicelli with soaked scallop, fluorescent fruit and medlar for 3 hours. This soup is warm and delicious. Lycium barbarum soup is the most tender in spring and summer, and it is very beneficial to cooperate with pork transverse deletion and pork liver boiling soup. The transverse ridge is the pancreas of the pig, and has nothing to do with the pig tongue. After slicing pig liver, you can rinse it with clear water for a while, and then add marinade to mix and marinate. After cleaning, the pig liver can prevent the blood from foaming in the soup and ensure the soup to be clear. If you add eggs before switching, the color and fragrance will be better.