Three fresh soup is the traditional cuisine of the southern region. It belongs to the cuisine of Jiangsu and Zhejiang. The practice is the hair of the sea cucumber, fish and bamboo shoots cut into 5 cm long thin wire, green onion shredded, ginger minced, prepared with monosodium glutamate, salt, cooking wine, pepper, pea shoots, chicken and duck soup. Boil water, three fresh soup is not fixed in which the three seas, but must be three kinds of fresh flavor of the combination of ingredients. But "soup fresh does not rely on water", ingredients and then delicious, relying solely on white water is also a hundred times, the soup, generally divided into "meat three fresh" and "vegetarian three fresh". "Meat three fresh" to chicken, beef and sheep, fish, shrimp and crab, etc.; "vegetarian three fresh" to vegetables, beans, etc., mainly.

Buy fresh must be fresh pork leg, cleaned into the pot into the star anise, cooked is cooked to chopsticks can easily pass through the kind of, cut into slices, not too thin not too thick, about the thickness of a cookie, the chicken rice three, tofu lightly washed to remove the dust, cut into small strips. Flat mushrooms washed, torn into small strips that harmonize with the tofu. The water hair ring skin, slope knife slices, crispy meat slope knife slices, cooked pork slices, oil tofu slope knife slices, sliced water hair yucca slices, small green vegetables, water hair fungus. Heat the oil in a separate pan, sauté the finely chopped white onion, then add the appropriate amount of water and season with 1/2 teaspoon of salt and bring the water to a boil.

The more common main ingredients are sea cucumber, squid, pork five flowers, ham, fresh shrimp, egg dumplings, fish slices, fish balls, cabbage, mushrooms, thousand sheets, fungus and so on. Sanshin (three kinds of seafood): each kind of seafood that runs on the ground and flies in the sky and swims in the water is combined to make Sanshin Soup. Frying scallops, pork meatballs, pork liver, half a chicken with black fungus and silver fungus into soup.

Together with other fresh asparagus, mushrooms, black fungus, yellow sprouts, vermicelli and other auxiliary vegetables. Meat slices hammered into the wet starch after pinching evenly; boiling broth into the mushroom and Fuling cabbage shredded, two minutes after pouring into the meat, a little salt, after the pot is open, sprinkled with chopped green onions and dripping oil, pot on the table. As for the main dish with the good and bad and the number of auxiliary dishes, the production of fine degree, are determined by the economic conditions of each family.