"Broth" generally refers to the soup made of chicken, duck, ham, seafood, mushrooms and other raw materials, and the selection of materials and hanging methods are also quite particular. \x0d "Toutang" refers to the first batch of soups extracted from the soup pot boiled with raw materials, which are mostly used in stir-fried dishes, stews and some intermediate soups in Sichuan cuisine. The raw materials used to make head soup in Sichuan cuisine are: chicken, duck, pork, pig's elbow, pig's trotters, pig's belly, bonzi bone and so on. Different chefs have certain differences in the amount of raw materials. The preparation method is as follows: clean the above raw materials, put them into a soup pot, boil them with clear water, take them out and wash them, then put them into a pot, add clear water to drown them to two fifths of the raw materials, add ginger slices (mashed) and onion slices (rolled), simmer for 6-7 hours, and then extract the first soup. This soup is milky white in color, thick in taste and delicious. \x0d "Ertang" is also called "Maotang" in Sichuan cuisine. Compared with "head soup", it is generally a soup that some head soup is extracted or some raw materials are removed, and then boiled with water. This soup is light and not strong, and its flavor is obviously not as good as that of "head soup". It is only used for the preparation of general dishes or the retting of soup. The raw materials used in "Ertang" are the same as those used in "Toutang", and the production method is similar. However, it is different from Cantonese cuisine "Toutang" and "Ertang" in raw material selection and boiling. \x0d\ "Clear soup" is one of the top-grade soups in Sichuan cuisine, which is mainly used to make some top-grade dishes in Sichuan cuisine, such as boiled cabbage, bamboo tube tile egg, bird's nest tile egg white soup and so on. The main characteristics of "clear soup" are crystal clear and fresh alcohol.