Can I drink Danggui lamb soup in summer?

Generally speaking, it is acceptable to drink Danggui lamb soup in summer, but it is not recommended to consume it excessively. The detailed explanation is as follows:

Although summer is hot, people often crave cold environments—such as air-conditioned rooms—and cold beverages, which may lead to an accumulation of internal coldness. In Danggui lamb soup, lamb helps warm and nourish qi and blood, while Danggui (Chinese angelica) promotes blood circulation and regulates menstruation. Together, they help dispel internal cold and dampness, alleviating joint discomfort or symptoms of spleen-stomach deficiency-cold caused by excessive cold exposure. Excessive sweating in summer can easily deplete qi and damage blood; the nutrients in this soup can help replenish energy and vital substances. As long as intake is controlled and balanced with cooling ingredients such as winter melon or radish, it will not cause excessive internal heat and is suitable for moderate consumption during summer.

When preparing the soup, fresh lamb should be used and blanched to remove blood scum and eliminate gaminess. The amount of Danggui should not be excessive to avoid bitterness. Individuals with a naturally heat-prone constitution or those susceptible to "heatiness" should reduce the amount of Danggui and increase cooling side ingredients. The soup must be thoroughly cooked to avoid risks associated with undercooking. It should not be consumed in large quantities at once. Leftovers must be sealed and refrigerated, and consumed within two days; always reheat to boiling before consuming again. If dry mouth occurs after drinking the soup, eating some pears, watermelon, or other cooling fruits may help alleviate the discomfort.