Ingredients for soup include chicken, duck, beef, ribs, pig's feet, carp, tofu, mushrooms, winter melon, bitter melon, white radish, black beans, kelp, lotus root, yam, red dates, mushrooms, etc. When making soup, animal raw materials rich in protein are often chosen. Try to use beef, sheep, pig bones, chicken, duck bones, etc.

The best way to prepare fresh soup is to simmer it in an aged earthenware pot. Crock pots are made of clay made of quartz, feldspar, clay and other raw materials that are not easy to conduct heat, and are fired at high temperatures. It has good ventilation and adsorption properties, and also has the characteristics of uniform heat transfer and slow heat dissipation. When simmering fresh soup, the earthen pot can transfer external heat to the internal raw materials in a balanced and lasting manner. The relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration is maintained, the more delicious the soup will be. The more ingredients dissolve, the more delicious the soup will be and the crispier the food texture will be.