First of all, answer your question about broth: broth refers to clear soup made of bones or skins of some poultry, such as chickens, ducks, fish and pigs, or too fat meat, without adding any flavor. It's a good thing to add a little soup stock to enhance the umami flavor and fragrance when cooking, but it's not recommended for home use, which is too wasteful and uneconomical.

As for serving soup: it is a salty soup made of salted egg yolk and preserved eggs, which is generally used for vegetarian dishes such as meat dishes and blinds, and rarely used for meat dishes. I hope you like it. Thank you.