1. Winter melon, scallops and duck soup. Ingredients: 500g small winter melon, 20 scallops, half old duck, 150g pork tenderloin, 5g tangerine peel, 1 teaspoon salt, 2000ml water. Wash the scallops and soak them in warm water for 2 hours. Wash the small winter melon with its skin, cut it into pieces, remove the seeds inside, and cut the winter melon into thick slices about 5cm in size. Wash the old duck, remove the internal organs, head and tail, and cut the duck into large pieces. The pork tenderloin and tangerine peel are also washed and set aside. Pour water into the pot, bring to a boil over high heat, add duck pieces, blanch for 3 minutes, take them out, and rinse away the foam on the surface of the duck pieces with clean water. Discard the water used to blanch the duck pieces. Rinse the pot and pour water into it. Add duck cubes, winter melon cubes, pork tenderloin, soaked scallops, and tangerine peel. Heat over high heat and bring to a boil. If there is any foam after boiling, skim it off with a spoon and cover with a lid. Simmer over medium-low heat for 2 hours. Add salt before eating.

2. Dictyophora and scallop soup. Ingredients: 50 grams of bamboo fungus, 80 grams of shiitake mushrooms, 25 grams of scallops, 5-6 fungus, a tablespoon of miso, appropriate amount of water and salt. Clean the scallops and soak them in cold water for 10 minutes. After soaking the fungus, remove the stems and tear them into slices, wash and set aside. Soak the bamboo fungus in warm salt water for 20 minutes. Clean the shiitake mushrooms and cut into small pieces and set aside. Soak the bamboo fungus. During the process, change the water in the fish tank 2-3 times. At the same time, be careful to squeeze and cut off the mesh structure at the tail end and top edge of the mushroom, leaving only the white mushroom body in the middle. Add water to the pot and cut into cubes. Pour the mushrooms, fungus, and soaked scallops into the pot and bring to a boil. Add the miso paste, stir in the soup and bring to a boil. Turn to low heat until the miso is completely incorporated into the sauce; pour in the cooked bamboo fungus. In the soup, after the fire is brought to a boil, turn to a simmer and simmer for ten minutes before turning off the heat and eating without adding additional edible salt.

3. Scallop, radish and keel soup. Ingredients: radish, dragon bone, scallops, ginger slices, rice wine, salt, and white pepper. Wash the scallops with water, peel and slice the radish. Clean the main keel. After the pot is hot, add cold water. After boiling, add rice wine. Blanch the main keel until the color fades. Pick it up and wash away the white foam. Put an appropriate amount of cold water in the pot, blanch the main keel and ginger slices, bring to a boil over high heat, then turn to simmer and simmer for an hour or two. Then put the radish cubes and scallops into the pot together, bring to a boil over high heat, then turn to a simmer and simmer for another 30 minutes. Just add salt and white pepper for seasoning when out of the pot.