“食不厌精、脍不厌细”在这个物质丰盛的太平盛世已经不再是荣耀,而是带来“富贵病”的罪魁祸首。淡味回归,才是正确的健康之道。大羹必有淡味忘了我从什么时候开始爱上了不放盐的汤,清炖鸡汤就放鸡架、香菇、大枣、枸杞几样,顶多加几片姜,葱蒜也一律不放,汤鲜美且不油腻。猪排骨、牛羊肉也总是加萝卜、洋葱、西红柿先烧出一锅好汤,剩下煮到六七成熟的肉正好接着做菜。鱼类、淡菜等用葱姜蒜爆锅,放清水或白葡萄酒少许,出锅洒点柠檬汁即可。朋友们听说不放盐的反应都是:“啊?那淡得一点味儿都没有。” “Food is not too refined, it is not subdued.” It is no longer a glory in this rich and prosperous world, but a culprit in the cause of “affluence.” Light return, is the right way to health. Daya must have light forgotten when I began to fall in love with salt soup, clear chicken broth to put chicken, mushrooms, jujube, wolfberry several kinds, at most, add a few slices of ginger, onion and garlic are also hold, Soup is tasty and not greasy. Pork ribs, beef and mutton are always add radishes, onions, tomatoes, a good pot of soup, cook until the sixty-seven mature meat just cooked. Fish, mussels and other onions with ginger and garlic explosion pot, put a little water or white wine, the pot sprinkle lemon juice can. My friends heard that the response to salt was: “Ah, that is a little tasteless.”