Chuanchuan Xiangdian broth, also known as fresh soup, can generally be divided into three categories: raw soup, milk soup and clear soup.

Mao Tang is widely used in ordinary cooking. It is often boiled continuously and replenished with water after use. The raw materials are mostly chicken bones, pork bones, duck bones, minced meat, pig skins, etc. First boil with cold water, then remove the foam, then add onions, ginger, wine, and simmer over low heat for a few hours.

For milk soup, chicken, duck, pork bones, pig trotters, pig knuckles and other ingredients that are easy to produce white soup are mostly used. Blanch them in boiling water, then add cold water and bring to a boil over high heat. Remove the foam and add in Add onions, ginger and wine and slowly bring to a boil over low heat until the soup thickens and becomes milky white.

Clear soup is divided into two types: ordinary clear soup and refined clear soup. Ordinary clear soup is made from old hens raised naturally, with lean pork, blanch it in boiling water, add cold water, bring to a boil over high heat, remove the foam, add onions, ginger and wine, then reduce the heat to low, keep the soup surface slightly open, and turn over. Just apply 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. To refine the clear soup, first filter the ordinary clear soup through gauze and set aside. Then chop the chicken into minced meat, add onion, ginger, wine and water to soak for a while. Put the minced chicken into the clear soup, stir over high heat and turn to low heat when the soup is about to boil. Do not let the soup boil. After the turbid suspended matter in the soup is absorbed by the chicken mince, all the chicken mince is removed. This refining process is called "hanging soup". The clear soup that has been refined twice is called "Shuangdiao soup". Clear soup is the most difficult soup to make. It is clear and fragrant and is often used in shark fin, sea cucumber or high-end clear soup dishes.