1, ordinary clear soup: choose old hen, add some lean pork, blanch with boiling water and cold water, skim off the foam, add onion ginger wine, then lower the heat, keep the noodle soup slightly open, and turn over the broken water. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh fragrance will not be strong.

2. Refined clear soup: filter the common clear soup with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze and put it into the clear soup, and heat and stir it with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". The soup refined in this way is the top grade in the soup. It looks like white water, but it is clear and delicious, and is often used to make high-end dishes. Clear soup is the most difficult soup to make and the best quality soup. Clear and delicious. Commonly used in shark's fin, sea cucumber or high-grade fresh soup.

There was a boiled cabbage at the state banquet, which was Premier Zhou's favorite.