There are many kinds of soups, but they can be divided into simmered soup, stewed soup, boiled soup, stewed soup, steamed soup, kimchi and cooked hot pot. It's hot and humid in the south, and I like clear soup, but it's cold in the north. I like the habit of soup foam.

Soup, soup means a dish with a lot of soup. Generally speaking, soup dishes are more than soup dishes, or half of soup dishes, which is more common in Huaiyang cuisine (for example, most of the recipes for Su-zhong family banquets are mainly soup dishes, supplemented by cooking). If soup is much more than vegetables, it should belong to soup, not vegetables. (Note: the amount of soup refers to the volume, not the weight) The boiling and blending of soup is the heating and seasoning of soup.

Nutritional value of soup. Soup has high nutritional value and many cuisines. Including basic operations such as boiling, stewing, stewing and frying. It is delicious and nutritious. Saxifraga, for example, is extremely rich in nutrition, especially the content of elements such as calcium and iron is very high. Except that the content of protein is slightly less than that of amaranth, other items are comparable to amaranth. Rich in vitamin A, vitamin C, vitamin B and protein, low in calories and fat. Regular consumption has the effects of lowering blood pressure, benefiting liver, clearing heat and cooling blood, diuresis and preventing constipation, and is very suitable for the elderly. Saxifraga has high calcium content and extremely low oxalic acid content, so it is the first choice of economic vegetables for calcium supplementation. At the same time, the leaves of Saxifraga are rich in mucus and have a good effect on cancer prevention.