Put American ginseng, bamboo chicken, wolfberry, and meat into the stainless steel soup cup, add seasoning water, and steam at a high temperature of 100 degrees for more than half an hour. Soup is usually made in a pot at home, and the taste is actually not much different. This method of steaming soup is also used in general Jiangxi crock soup. If you have a steamer at home, you can also try it. The steamed soup has a layer of soup film, which proves it is ready.

I don’t think Kung Fu’s soup is that good. The soup is a top-secret recipe. I don’t know what’s in it. It’s sure to contain salt and MSG. Drinking too much will make your mouth dry. The craftsmanship is no secret either.

If you really want to drink good soup, you have to make soup made by Cantonese people. It has real ingredients, is cooked to perfection, and is rich in nutrients.

If you like a real Kung Fu drink, go to his place to drink it often. Although it has a bit of MSG, at least the ingredients are not sloppy, and it does contain American ginseng and bamboo shredded chicken.