中国营养学会调查结果显示,中国人日常饮食中钙、镁、锌、硒及蛋白质的摄入量普遍不足,而药补不如食补,食补之道首推各种骨头汤。杨旭先生经过十几年的探索,尝试、辅以中医平衡阴阳的理论,以现代营养学为指导,创出了其独特的骨汤熬制方法。首先在选料上,选取上等牛棒骨及牛肉为原料,用凉水浸泡,去掉血 The results of the China Nutrition Society’s survey showed that the daily intake of calcium, magnesium, zinc, selenium and protein in the Chinese diet is generally insufficient, while the medicine supplement is not as good as food supplements. The way of food supplementation devalues ​​all kinds of bone soup. After more than 10 years of exploration, Mr. Yang Xu tried to supplement the theory of balancing yin and yang with traditional Chinese medicine and guided the modern nutrition to create a unique bone soup method. First, on the choice of materials, select the top beef bones and beef as raw materials, soaked in cold water to remove blood