Braised soup (old soup) refers to the soup that has been used for many years to stew poultry and meat. It is also called marinade. The longer the old soup is stored, the richer the aromatic substances, the stronger the fragrance, the greater the umami flavor, and the more delicious the flavor of the cooked meat. "If you want to roast chicken with delicious flavor, add eight ingredients and old soup" - this is the ancestral "cross recipe" for roasting chicken at "Yixing Zhang" in Daokou, Henan Province with a history of 300 years.

Stock is a commonly used auxiliary raw material in cooking. In the past, it usually referred to chicken soup. After long-term cooking, the soup water remains and is used to cook other dishes, replacing water during the cooking process. Added to dishes or soups, the purpose is to enhance the freshness and make the flavor richer.

Still is one of the most commonly used ingredients in cooking. There are many ways to make soup, including meat and vegetables, mainly including chicken stock, pig stock, beef stock, fish stock, vegetable stock, etc.

The broth is a clear soup made from old hens, chicken bones, pigeons, pig bones, scallops, rock sugar, white peppercorns, longan meat, ginger, etc. as the main ingredients. It is well-prepared, rich in ingredients, delicious and nutritious. It is a seasoning or raw material for cooking dishes. It is mainly used for cooking dishes such as cabbage soup, vegetable soup, shark fin rice, claypot fins, claypot rice and other dishes.