Clear soup can be divided into ordinary clear soup and refined clear soup.

Ordinary clear soup: choose old hen, add some lean pork, blanch with boiling water, cook with cold water and strong fire, remove foam, add onion ginger wine, then simmer, keep the noodle soup slightly open, and turn over the broken water. If the temperature is too high, it will be boiled into white milk soup. If the temperature is too low, the fresh fragrance will not be strong.

Refined broth: filter the common broth with gauze, chop the chicken breast into minced meat, soak it in onion ginger wine and water for a while, wrap the minced chicken in gauze, put it into the broth, and heat and stir it with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are taken out. This refining process is called "hanging soup", and the clear soup refined twice is called "double hanging soup". This refined soup is the top grade in the soup. It looks like white water, but it is clear and delicious. It is often used to make high-grade dishes, and the representative dish is boiled cabbage.

Clear soup is similar to clear soup, except that there are more choices, such as beef soup and mutton soup, without much seasoning.