The kind of soup at the state banquet is called clear soup. Clear soup is divided into ordinary clear soup and refined clear soup.

1. Ordinary clear soup: choose an old hen, add some lean pork, blanch it in boiling water, put it in cold water and bring to a boil, remove the foam, add onion and ginger wine, then reduce the heat to a low temperature and keep the soup slightly boiled. , turning over the broken small blisters. If the heat is too high, it will turn into white milk soup; if the heat is too low, the flavor will not be strong.

2. Refined clear soup: Take ordinary clear soup and filter it with gauze, chop the chicken breast into minced meat, soak it in onion, ginger wine and water for a while, wrap the minced chicken with gauze, put it into the clear soup, and heat it over high heat. Stir. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is absorbed by the chicken mince, take out the chicken mince. This refining process is called "Diao Tang", and the clear soup that has been refined twice is called "Double Diao Tang". The soup refined in this way is the best soup. It looks like white water but is clear and fragrant. It is often used in the preparation of high-end dishes. Clear soup is the most difficult soup to make, and it is also the best quality soup. Clear and fragrant. Often used in shark fin, sea cucumber or high-end fresh soup dishes.

There was a dish of boiled cabbage at the state banquet. Premier Zhou’s favorite was made with this clear soup.