What's the difference between clear soup, broth and soup stock?

Clear soup, broth and soup stock mainly have the following differences:

1, different production purposes

The purpose of making clear soup is to drink; Clear soup is the soup base when cooking some stews, with the purpose of refreshing and enriching the taste; Soup stock is used to make braised sauce soup such as braised beef, which belongs to the bottom of sauce and can be used to make ingredients such as meat or tofu.

2. Different production materials

Clear soup is generally chicken with some lean meat, without seasoning and oil; The broth is made of old hen, chicken bone, pigeon, pig bone, Yaozhu, crystal sugar, white pepper, longan pulp, ginger, etc. Chicken, ribs, or pork are the best meat in the soup stock, but mutton and other heavy-smelling meat should not be used as the main ingredient, otherwise all the pot-stewed meat will taste like mutton.

3. Different tastes

If the clear soup is white water but clear and delicious, ordinary clear soup can be tasted directly; Clear soup is generally richer than clear soup and generally not suitable for direct tasting; Soup stock is generally heavy in sauce, so it is not suitable for direct tasting.