Jiegua Chicken Feet Soup, Sihong Soup, Stewed Pig's Feet Soup with Lotus Root, Red Bean and Octopus, Four Treasures Soup with Fruits and Vegetables, Stewed Chicken Soup with Chicken Slices and Mushrooms, Stewed Chicken Soup with Fenglixian Hu Aishan Red Dates, Pork belly and Huangqi Soup, Stewed Spareribs with Lotus Root, White Duck and Winter Melon Lean Broth, and Pork belly soup with Pepper.

Vegetable soup has different characteristics in China and the west. Unlike Chinese soup, which carefully cooks the essence of ingredients with small fire, western soup is characterized by breaking the ingredients into soup, so it is more like what we call vegetable soup. In the western vegetable soup, tomatoes, mushrooms, potatoes, corn and other ingredients are finally fully integrated with the soup, so the western vegetable soup is more fragrant and richer in taste. A bowl of delicious soup in winter not only moistens the body, but also warms it.

Matters needing attention

1. Selection of container: aluminum pot or heat-resistant glass pot is recommended. Never use iron pots, copper pots or pottery pots. Otherwise, the soup is white and turbid, which will change the ingredients; If an enamel pot is used, the ingredients on the inner wall of the pot may dissolve out.

2. Production process: firstly, clean the vegetables, cut them into large pieces, put them into the pot, then add cold water three times the amount of vegetables, about 2000-2500ml, cover the pot, and then cook them over high fire 1 hour. Don't open the lid when cooking.