How much is the heat of Xinyuanzhai osmanthus sour plum soup?

Sour plum soup is a traditional summer drink in old Beijing. In the hot season, most people will buy ebony and cook it themselves (also use bayberry instead of ebony), put some sugar in it to remove the acid, and then drink it when it is cold. Vendors also do this small business. In the past, there were old people outside Hades' gate, often holding ice cups (two small copper bowls) to attract people's attention and selling them while walking. Sour plum soup has been a good drink in summer since ancient times. In the Qing Dynasty, it was improved into a royal drink by the royal restaurant, and the so-called "Shi Gong Mei Jian" was. Because it has the effects of clearing away heat and cooling the heart, removing heartache, resolving phlegm and relieving cough, eliminating epidemic diseases, promoting fluid production and quenching thirst, it is known as "Qinggong Yibao Imperial Mume Soup" and was introduced to the people, so vendors selling sour plum soup can be seen everywhere in the streets and at the entrance of dried and fresh fruit shops. Put a crescent halberd on the stall (indicating that it is cooked at night) and hang a sign that says "iced hot water sour plum soup". The stall owner held a pair of small bronze bowls and tinkled from time to time. Passers-by all want Mei to quench their thirst, and they feel cool when they hear the sound. After a bowl, the summer heat completely disappeared. At that time, the operators of sour plum soup not only peddled stalls along the street, but also many shops mainly selling sour plum soup. For example, the Tianqiao "Qiujia", Xidan archway "Luyuzhai", Donganmenwai Street "Yuyuanzhai" and Qianmen "Jiulong Zhai" are all famous, but at present, there is only Xinyuanzhai south of Liulichang Road at that time. Sour plum soup has existed in China for a long time. "Tugong Mei Jian" recorded in ancient books is the oldest sour plum soup. The "dark plum stew" mentioned in the story of the old Wulin in the Southern Song Dynasty is also a refreshing drink similar to sour plum soup. The sour plum soup we are drinking now is a summer-heat and thirst-quenching drink made by the imperial dining hall of the Qing Dynasty for the emperor, which was later spread to the people. This predates the introduction of soft drinks into China from Western Europe 150 years. The raw materials of sour plum soup in the early market are ebony, hawthorn, osmanthus, licorice and rock sugar. "Compendium of Materia Medica" says: "Those who pick semi-yellow in Shi Mei use ebony." It can clear away heat and cold, relieve pain, and even treat cough, cholera and dysentery. The fairy tale "The Legend of the White Snake" tells the story of the Wu Mei epidemic. The soup has the effects of promoting digestion, resolving stagnation, promoting fluid production, quenching thirst, astringing lung qi, relieving restlessness and calming the nerves. Regular drinking can really get rid of illness and strengthen the body. It is a rare healthy drink in hot summer. After the ebony is soaked, it is boiled with rock sugar, honey and sweet-scented osmanthus, and it becomes sour plum soup after being chilled. In Beijing, Xinyuan Zhai in Liulichang is the most famous for making sour plum soup. Xin Yuanzhai's sour plum soup was cooked in the middle of the night, put in a big porcelain jar with blue flowers on a white background and put in an old-fashioned green paint ice bucket. When it was sold the next morning, the sour plum soup was cold and twittering. The sour plum soup here is sold for 70 days every year from Dragon Boat Festival to Shangyuan Festival, and only two altars are sold every day until it is sold out. [Edit this paragraph] Production method 1 Material: dried ebony (half a catty), hawthorn (half a catty), osmanthus fragrans (one or two), licorice (one or two), borneol or brown sugar. 1. Dried ebony and hawthorn bought from the dry goods market must be boiled in water first. 2. Wrap the soaked ebony and hawthorn with gauze and a small amount of osmanthus and licorice. 3. Fill the cauldron with water, put it in a gauze bag and boil it. 4. After boiling, add appropriate amount of borneol or brown sugar which can play a dyeing role. 5, simmer for 6 to 7 hours, the water is about half, and the sour plum soup is ready. 1. The prepared sour plum soup can't be eaten all at once, so you can put it in the refrigerator for a few days. But at room temperature, sour plum soup is very easy to deteriorate. If you see thin bubbles floating on the surface, it means that it has deteriorated and you can't drink it. 2. Sour plum soup with licorice will have an astringent taste. Putting some ice cubes when drinking can reduce the astringency. 3, the sour plum soup made by novices is likely to be too strong or too weak, and the ratio of heat to water can only be tried! Of course, bayberry, honey, candied dates, roses and sugar should be washed carefully, because it is easy to hide some bugs. After washing, choose a big, full and dark red one, not too much, about 25, and sprinkle four spoonfuls of sugar in an enlarged bowl for pickling. Cover the bowl and shake it up and down a few times to distribute the sugar evenly. Choose eight candied dates and put them in the pot. Extracting sugar from candied dates. When cooking dates, stir the honey in another big bowl, about 4 spoonfuls. Stir well. Sprinkle 7 or 8 rose buds for later use. Because the sweetness of honey is natural, sweet and has room for aftertaste, honey water is better than sugar. In addition, honey, candied dates and roses can harmonize endocrine, which is better for girls. It also absorbs the essence and sweetness of candied dates. Do not use candied dates, but pour boiling water into the prepared honey bowl. Stir well, and the mixed fragrance of honey and rose is wrapped around the tip of the nose. Then pour the honey water into the marinated Yang Meili, immediately cover the bowl, and don't let the steam come out. Then shake the bowl up and down for 2-3 minutes, so that the sour juice of bayberry can be completely dissolved in honey water. Then send it to the refrigerator for refrigeration. There is no process of boiling bayberry with sour plum soup here. It is to keep the bayberry fresh and tender, because boiling will make the water in bayberry evaporate, and the entrance is old and astringent. In many cooked sour plum soups, Yangmei loses its bright color and tastes like chicken ribs. In this sour plum soup, the entrance is the ethereal fragrance of roses, followed by the sweetness of honey, followed by the sour taste of bayberry, and then the sweetness of candied dates. The sour taste is a little sweet.