1, old duck bamboo shoot soup, old duck 1 (about 750g), bamboo shoot tip 150g, and a little medlar. Wash the old duck, remove the head, tail and fat oil, cut into pieces, rinse with clear water for 20 minutes, and drain. Soak bamboo shoots in water, wash them, pinch their heads and remove their tails, and take the middle section and shred them. Put all the raw materials into the pot together, add 1500-2000ml of clear water, bring the pot to a boil, reduce the heat to simmer for about 4 hours, and add salt to taste.

2, black-bone chicken mushroom soup, black-bone chicken half (about 300 grams), tea mushroom 20 grams, white mushroom 20 grams, morel 20 grams, Pleurotus eryngii 20 grams, a little medlar. Wash black-bone chicken, cut into pieces, soak in clear water for 20 minutes, and drain. Put all the ingredients in a pot, add 1500ml of water, bring to a boil with high fire, and simmer for about 3 hours. Add salt to taste after cooking.

3, bitter gourd preserved egg crucian carp soup, bitter gourd 2, preserved egg 1 piece, crucian carp 1 kg. Wash bitter gourd and cut into pieces, dig out the pulp and cut into pieces; Wash preserved eggs, shell and cut into pieces; Cleaning the slaughtered crucian carp, scraping off the black membrane in the abdomen, and draining water; Put two spoonfuls of oil in a hot pan, fry crucian carp on both sides until slightly yellow, pour in six bowls of water and ginger slices, bring to a boil, turn to medium heat for 20 minutes, add bitter gourd and preserved eggs, roll for 10 minute, and season with salt.