2. Raw materials of the original soup version: rice 150g, 2 pig bones (about 600g), 200g chicken bones, 5 red dates and 2g ginger.

3. Deluxe Edition Ingredients: 3 old hens (each weighing about 1500g), 5 kg pig bones, 2 old ducks (each weighing about 1500g), Jinhua ham 1kg, 2.5kg lean meat, 50kg clear water and 2,500g Thai fragrant rice.

4. Mash the new rice into two or three petals, mix well with oil and salt, and marinate for a while.

5. Marinated broken rice is cooked in a thick earthen pot.

6. When the porridge looks like a chrysanthemum pattern and the porridge water is turned out layer by layer from the inside out, it is enough to scoop porridge water from the flower heart to make a hot pot soup base.