So-called? Boiled Soup? refers to cooking food in a casserole, ? Boiled Soup? expression and use is unique to Cantonese cuisine. Soup is made by first processing the ingredients, adding the right amount of water, and heating them until they are cooked through, which can be categorized into two ways: stewing and boiling. Stewing is done by heating under water, placing the ingredients and water into a casserole dish, covering it with a lid, and placing it into a large pot (the amount of water in the pot is lower than that in the casserole dish, so it is best not to overflow into the casserole dish when the water comes to a boil). Stewing under water stabilizes the heating of the ingredients and the soup, so that the freshness of the dish is not easily lost and the soup is clear as water. In addition, there is no need to add water during the simmering process. If the amount of water is one bowl and the weight is one bowl when stewing, the shape is very complete although the ingredients are stewed until cooked. The flavor of the meat is also less thin and tender, and it is eaten with the soup. In addition, because stew has original flavor and is more nutritious than boiled soup, most Cantonese people drink stew from the Mid-Autumn Festival to the Winter Solstice, mostly before meals.

Boiling? means that the ingredients and water are put into a casserole dish and heated directly. Although the method is simple, the cooking is not as good as boiling. And during the cooking process, it is necessary to add water as appropriate because the soup is constantly evaporating. In addition, this direct heating makes the soup cloudy in color, and the ingredients will cook for a long time and in a mostly decayed shape, and the flavor will penetrate into the soup, so it tastes both astringent and tasteless. As a result, the ingredients in the soup are absorbed as they are eaten; they will only drink the soup instead of eating it, and they mostly drink it in restaurants, where it is not as nutritious as stewed soup. Cantonese people drink it almost every day.

Stewed and boiled soups are both high-flame products that require very strict cooking temperatures, and can be divided into boiling soups that are ready to be served after boiling, and boiling soups that are boiled for more than 3-4 hours.

As far as temperature is concerned, the three long processes of high, medium and medium to low heat have their own tasks. The high heat serves to bring the ingredients and stock to a boil and keep the temperature at the boiling point so that when the medium heat is turned on, the temperature drops too low. The next medium heat focuses on forcing the flavors of the ingredients to leave and simmer or boil for at least an hour. The flavors of the various ingredients are gradually released, making the soup more flavorful. The last low heat takes much longer, usually 2 hours or more, and the ingredients are completely softened by the constant temperature.