What s the deal with the body always chilling in winter?

In winter, the climate is cold, so it is good to dress warmly.

The appearance of cold symptoms in the patient's body is mostly considered to be a clinical manifestation caused by insufficient energy supply in the body, which may be related to the patient's own physical weakness, and may also be related to the patient's cold before the cold.

If the above symptoms often occur, patients are prone to fatigue, dizziness or primary diseases such as hypotension, hypoglycemia, anemia, etc., it is more considered to be related to physical weakness, which is a manifestation of insufficient qi and blood.

If the above symptoms appear in the past few days, the patient is accompanied by clinical manifestations such as runny nose and white tongue coating, which is generally considered to be a symptom of wind and cold, which is caused by the clinical manifestations caused by the stagnation of cold in the human body.

<> just after the scorching summer, the season of masturbation has ended, and it has entered the cold winter.

When it comes to hot pot, the most famous thing is the taste of Sichuan, that spicy, that fragrant, that hemp and that fresh, it is really cool, if it is accompanied by some beer, it is really powerful.

Sichuan people are famous for eating spicy hot pot, which is naturally also spicy, although they have not been to Sichuan, but Sichuan's hot pot is indeed all over Luoyang, what old wharf pulls, Liu Yishou, wide and narrow alleys, etc., <>

The word hot pot is the business card of Sichuan. In the eyes of Sichuan people, as long as they are out of this boundary, all "hot pots" are not hot pots. It can be said that this pot is not the other.

The essence of Sichuan hot pot is the old stove of Jiugongge. In fact, the nine-square grid is just a form of embodiment, and the soup base is the real soul. Authentic Sichuan hot pot is pure butter, and the aroma of butter is so strong that it can stick to food.

Then there are chili peppers and peppercorns, peppercorns from Maoxian County, Sichuan, to take their fragrance, Chongqing hot pot rarely uses other spices. After the bottom of the pot is boiled, you can smell the aroma of butter wafting from the hot pot. The old oil at the bottom of the pot has been blanched with a large amount of food, and all the umami flavor is retained.

The original "dock dishes", such as hairy belly, yellow throat, duck intestines, and old meat slices, are blanched in a butter pot, and then paired with an oil dish with hemp tung silver oil and garlic paste and balsamic vinegar. Sichuan hot pot seems simple and crude, but there is a lot of attention to the inside. The first taste, the main taste, the auxiliary taste, and the aftertaste are all indispensable.

Let's make an appointment.

Everyone is like this, it's everyone's instinct.