-Three pots: it usually takes three hours to make soup

-Four stews: it takes four to six hours to make soup

*Types of soups: they are generally divided into boiling, boiling, stewing, simmering, and clear soups.

The so-called "boiled" means to cook food in a casserole, and the expression and usage of "boiled" is considered exclusive to Cantonese cuisine. Soup is to handle the ingredients first, add the right amount of water, heating to cook, and heating to cook can also be divided into stewing and boiling two ways: stewing is the use of water heating method, the ingredients and water in a casserole dish, covered with a lid, placed in a large pot (the amount of water in the pot is lower than the casserole dish, in order to not overflow into the casserole dish when the water boils for the preferred). Stewing under water can make the heat of raw materials and soup stable, the dish is not easy to lose the fresh flavor, and the soup is as clear as water. In addition, there is no need to add water in the process of stewing, if the amount of water in a bowl, when the stew is done, the portion is also a bowl, and although the ingredients are stewed until cooked, but the shape is very complete. The texture of the meat is not dry and lean, but also soft and tender, and the ingredients are eaten together with the soup. Also because the stew has the characteristics of the original flavor, nourishing than the soup strong, the general Guangdong people mostly in the mid-autumn to the winter solstice this period to drink, mostly before meals.