Divided into top soup, top soup, second soup and light second soup.

"Toutang" refers to the first batch of soup extracted from the soup pot cooked with raw materials, which is mostly used for cooking, stewing and some intermediate soup dishes 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.

"Daner soup" is also called "Maotang" in Sichuan cuisine. Compared with "head soup", it is generally a soup made by extracting some head soup or taking out some raw materials and then boiling them with clear water. This soup is light in color and not strong in taste, which is obviously not as good as the "head soup". It is only used to prepare ordinary dishes or soups. The raw materials used in "Dan Er Tang" are the same as those in "Toutang", and the production method is similar. However, it is different from Cantonese cuisine "Toutang" and "Daner Soup" in raw material selection and boiling.