张仲景羊肉汤
据《嘉兴府志》记载：
“冬至祀先，冠盖相贺，如元旦仪”。
“冬至大似年”，民间崇尚冬至进补。
冬天的幸福似乎都和食物相连，一盘冒着热气的饺子，一碗热乎的汤面，都是恰到好处的冬日温暖。
再过两天，又到冬至。“冬，终也，万物收藏也”，“至”有极致的意思。冬至是一个深陷隆冬的节令，一个被古人称作“亚岁”的节日，一个白昼最短，黑夜最长的日子……
人们常说“冬至如大年，人间小团圆！”在冬至这天能吃上一盘热腾腾、香喷喷的饺子绝对是治愈寒冬的一剂良方。
冬至不端饺子碗，冻掉耳朵没人管
那么问题来了：冬至，为什么要吃饺子呢？又是为了纪念谁呢？
其实和一位名医有关，他就是医圣张仲景。
东汉时张仲景曾任长沙太守，访病施药，大堂行医，后毅然辞官回乡，为乡邻治病。
其返乡之时，正是冬季，他看到白河两岸乡亲面黄肌瘦，饥寒交迫，不少人的耳朵都冻烂了，便让其弟子在南阳东关搭起医棚，支起大锅，在冬至那天舍“祛寒娇耳汤”医治冻疮。
他把羊肉和一些祛寒药材放在锅里熬煮，然后将羊肉、药物捞出来切碎，用面包成耳朵样的“娇耳”，煮熟后，分给来求药的人每人两只“娇耳”、一大碗肉汤。
人们吃了“娇耳”，喝了“祛寒汤”，浑身暖和，两耳发热，冻伤的耳朵都治好了。后人学着“娇耳”的样子，包成食物，也叫“饺子”或“扁食”。
因此，冬至吃饺子，不仅是传统节气的饮食习俗和中医药食疗养生在人们生活中的深刻体现，同时也承载着人们对其发明者——医圣张仲景的缅怀与纪念。
为什么是“祛寒娇耳汤”？
中药剂型那么多，丸散膏丹酒露汤锭……为什么张仲景会选择“祛寒娇耳汤”这种汤剂呢？
事实上，张仲景《伤寒杂病论》中有不少方子都是汤剂，比如广为人知的当归生姜羊肉汤。汤剂是最古老的剂型，起源于商汤时期，由伊尹创造，并总结写成《汤液经》，汤剂至今仍是临床中应用最广泛的剂型之一。
汤剂组方灵活，可随证加减，制备工艺简单，患者可自行煎煮，具有吸收快、起效快等特点，治疗急症及亟需荡涤病邪或扶持正气的病症尤为适合。
又到冬至，喝现代版“娇耳汤”
做冬至养生饺饺者
每个人都是自己健康的第一责任人，养好体质，功夫全在平时。
医圣张仲景1800多年前发明祛寒娇耳汤，1800多年后的今天，仲景宛西制药也给您推荐几道现代版“娇耳汤”，饺子+养生汤，美味又健康！
吃饺子，喝靓汤
冬至进补，身体倍棒
提高免疫，健康过冬
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