Example soup is a stock prepared daily by hotel and restaurant chefs, originally used as a stock for boiling noodles and cooking.

The main content is usually pork bones with seasonal vegetables simmered. However, the contents are not fixed, and the original example soups were made from the sides of cooking. The soup is usually very thin, and only salt is put in, pursuing the original flavor. Because of the simplicity of the ingredients, the ease of sourcing and the cheapness of the soups, most of the soups were freebies.

But with the development of the restaurant industry, the soup has been greatly improved in terms of content and quality, so most soups are now chargeable. The soup is pre-brewed every day and heated up all the time, so that customers can take it up if they need it. Regular soup is usually the soup that is served in Chinese restaurants every day. The soup served in Western restaurants is called "meal soup".

The soup can be divided into two categories: those that come free with the meal and those that are charged separately. The former is usually thin and clear, and some cheap soups are seasoned with salt only, with little flavor of the soup, so they are called "regular water". The latter is called "old-flame soup" or "old-flame soup" because it takes several hours to make and is therefore recognized as such.

Introduction:

Pork bones are the main ingredient in old-flame soup, but it may also be made from locally sourced ingredients, such as the heads, necks and wings of chickens and ducks on the hand, plus seasonal vegetables, all of which are put into a large pot to make the soup. Common examples of such soups include pork bone soup with apricots and watercress, pork bone soup with carrots and jujubes, and pork bone soup with carrots and lotus root.

The soup is a stock prepared by hotel and restaurant chefs every day, and was originally used as a broth for cooking noodles and dishes. Its main content is generally pig bone (chicken or duck can also be) plus seasonal vegetables boiled into. However, the content is not fixed, and initially the stock was made from the trimmings of the dishes. The soup is usually very thin, and only salt is put into it, pursuing the original flavor. Because of the simplicity, convenience and cheapness of the ingredients, most soup is free. It is given away free of charge when customers are dining. Hong Kong circulation.