Living in the north for a long time, I learned that northerners like to add starch to vegetables, and starch is thickened in vegetables. What kind of Hu spicy soup, noodle soup and noodle soup all have the name of soup, which is actually soup. The ancients called soup "soup" and boiled water "soup". For example, when making Peking Duck, a famous dish in China, the process of pouring boiling water into the duck's belly before roasting is still called soup filling, which is a name left over from ancient times. The only difference is that soup is usually clear and light, while soup is thick and mellow. It is also because there is no need to thicken the soup with ingredients such as starch. These ingredients are often needed to increase the consistency of soup when cooking.
Soup is mainly water, so it is weak. For example, casserole chicken soup and stewed pigeon soup are all called soups on the basis of more water. Soup usually refers to a dish that is made by steaming, boiling, stewing, scalding and other cooking methods, and does not need to be thickened in the cooking process. Pork belly soup, cucumber seaweed soup, bean curd soup and sparerib soup are all quite refreshing. In ancient times, "soup" generally refers to meat with juice, not soup. "Soup" means soup, which happened after the Middle Ages. There are many kinds of soups in the Zhou Dynasty. Almost all edible meat can be made into soup, such as beef soup, mutton soup, rabbit soup, wild chicken soup and turtle soup.