Types of soup

The types of soups are: Buddha leaping over the wall, beef soup, chicken soup, hot and sour soup, tomato thick soup, mushroom egg drop soup, crucian carp soup, seaweed soup, angelica mutton soup, pumpkin soup, tomato thick soup, laver soup, old fire soup, carrot lean broth, mutton soup, donkey broth, bean curd soup, meatball soup, non-turning soup and so on. Buddha jumping wall, also known as Fushouquan, is a famous specialty dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, this dish was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. According to Mr Fei Xiaotong, the inventor of this dish is a group of beggars.

The beef soup is carefully selected. Cattle in Jianghuai area were used as raw materials, and beef bones were used to make soup. When cooking beef, be sure to soak it, remove blood stains and clean the internal organs before cooking. Fried Huai pepper (red dried pepper) is also made of homemade butter into red oil.

Chicken soup is a traditional soup dish, and its main raw materials are chicken, water and seasonings. Chicken soup, especially old hen soup, has always been famous for its delicious taste. Chicken soup can also relieve cold symptoms and improve human immune function.

Hot and sour soup is a traditional snack in Sichuan, which belongs to Sichuan cuisine or Hunan cuisine. Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots, Baoning vinegar and other materials boiled in clear soup.