Centennial soup does not refer to hundreds of materials, but to its age. As the name implies, soup stock refers to the soup that has been stewed with poultry meat for many years. The longer the time, the richer the nutrients and aromatic substances! The method of making the soup stock is to filter the soup of the last stewed chicken and braised pork, and then put it in the refrigerator to freeze it into jelly. The next time you braise pork, put the soup left over from last time in addition to the raw materials and seasonings. After the braised pork is cooked, filter a part of the soup and put it in the refrigerator. For the next use. Over and over again, it turned into soup stock,

Soup stock is high in nitrite and can only be used as seasoning. The soup stock mentioned in the deli mostly refers to the soup head that has been boiled for many years.