Highly-fancied answerer

How did you come to this conclusion? I don't know if you have ever tried to simmer chicken soup yourself? If you've made chicken soup at home, you wouldn't say such a thing. Anyone who has ever made chicken soup knows that as long as you don't add soup coloring, the soup is clear, and the so-called white soup is either caused by condiments, or by putting in some special sauces or toppings.

I don't know how other people stew soup, but on our side of the chicken soup, we usually choose years of old hen, and then open and break the belly, put some ginseng, goji berries, jujubes, Chenpi and other things when stewing. Because the chicken is stewed more rotten, there will be some broken meat inside the chicken soup, but after the precipitation of these broken meat, in addition to the layer of oil on top of the chicken soup, the chicken soup is clear, and you can even see the bottom of the pot. But if the chicken soup is further heated so that it continues to concentrate, then it will become more and more concentrated before it turns into a cloudy paste.

And generally the chicken broth of the restaurant ton is added a lot of water and a lot of condiments, and some of the condiments that are put in are not for nutrition, but for freshness, such as chicken essence, concentrated chicken stock cubes, monosodium glutamate, and so on, and all of these things are used to increase the flavor of the chicken broth. If you make chicken soup at home according to the restaurant's practice, then the flavor of chicken soup is the same as in the restaurant. But most families don't make chicken soup to sell it, so they don't have to think about the cost or the flavor, most of the considerations are nutritional, so in the end, the chicken soup becomes cloudy at the end of the boil.

And the hotel is a long time to sell chicken broth, this kind of chicken broth in the end, will once again add a certain amount of chicken, and then add a lot of water, and then condiments, rather than the hotel's chicken broth is chicken broth, rather than chicken broth blended with condiments and water made of chicken broth. The reason why we find chicken soup in restaurants to be good is because of the things that are put into it that we don't put into chicken soup when we make it. If you need to, even boil a pot of boiling water and put in those condiments, you can make the boiling water as good as chicken soup.