Auxiliary materials commonly used in cooking refer to the mixed soup of chicken and pig bones. After cooking for a long time, soup is left, which is used to replace the water when cooking and add it to vegetables or soup in order to refresh and make the taste richer.

Broth is one of the most commonly used auxiliary materials in cooking. There are many ways to make soup, including chicken soup, pig soup, beef soup, fish soup and vegetable soup.

Broth is a clear soup made of old hen, chicken bone, pigeon, pig bone, yaozhu, crystal sugar, white pepper, longan pulp and ginger. It is beautifully cooked, rich in materials, delicious and nutritious, and is a seasoning or raw material for cooking dishes. Mainly used for cooking soup, shark fin fishing, claypot rice wings, claypot rice and other dishes.

When cooking, whenever you need to add water, change it to broth, and the food will be more delicious. As the saying goes: "No chicken is not fragrant, no duck is not fresh, no skin is not thick, and no belly is not white."

Shandong cuisine is famous for its freshness, crispness and tenderness, and rarely comes first. Soup is the source of Shandong cuisine flavor. "Make good use of broth,' no soup, no food'.

"Shandong cuisine is a distinctive feature. The broth of Shandong cuisine is divided into milk soup and clear soup. Milk soup is made of old hens, old ducks, pigeons, pig bones, etc., and has a mellow taste. Clear soup is made of milk soup through many "whistle washing" processes, which is characterized by clear bottom and delicious taste.