Chefs have mastered the technique of hanging soup, also known as making soup, which can be traced back to the pre-Qin period. The soup in the diet is a kind of gravy or vegetable juice, and there are many varieties. In the Northern and Southern Dynasties, the famous book Qi Yaomin recorded chicken juice, goose and duck juice and gravy, which can be said to be the initial stage of soup making. The so-called soup appeared in the Tang Dynasty, a kind of soup with ingredients and soup. For example, there is a sentence in Wang Jian's poem "Bride": "On the third day, cook instead of me and wash your hands to make bride soup". In the Yuan Dynasty, there were many kinds of soup dishes in Hu Sihui's "Eating Meals", such as Baer Butang, Reuters Soup, Huangsong Soup, Acai Soup and Don Juan. All these are made of mutton as the main material.

Hanging soup is used for cooking. Pour water into a container and add big bones, fresh old hen, duck, ham, pork, pigskin, elbow handles, spine, etc. Boil with medium fire and low fire to separate out nutrients and spices, thus making the soup rich and delicious. The modern cooking of soup dishes is quite perfect, and the law of refreshing soup mostly uses minced chicken, minced lean meat and minced beef as adsorption materials, and the effect is also good.