Soup Preparation: Three Boils, Four Stews, Five Taboos

A steaming bowl of delicious soup on the dining table often makes one drool.
Soups are typically made from animal ingredients rich in protein—best choices include beef, lamb, pork bones, chicken, and duck bones. Preparation method: First, thoroughly wash the ingredients, place them in a pot, add sufficient cold water all at once, bring to a boil over high heat, then switch to low heat and simmer for 20 minutes. Skim off foam, add ginger and cooking wine, bring back to a boil, then maintain medium heat for 3–4 hours to allow more protein to dissolve, turning the soup milky-white. When cooled, if the soup solidifies, it indicates the soup is perfectly prepared. But how to make the soup flavorful and delicious? There are techniques involved—three boils, four stews, and five taboos.
Three Boils, Four Stews: "Boil" means slow-cooking food over low heat. Boiling allows nutrients to dissolve effectively into the broth, making them easier for the body to digest and absorb. Though boiling soup is called a "craft" in the kitchen, it isn't complicated—it just requires long cooking time, hence the effort. In fact, boiling soup is simple: just ensure proper ingredient balance, follow the three-boil-four-stew rule (cooking professionals say boiling takes 2–3 hours, stewing takes 4 hours), and slowly simmer on low heat. The fire shouldn’t be too high—adjust based on whether the soup is bubbling. After boiling, reduce to low heat and simmer gently, keeping the soup just barely bubbling.
Long cooking time is one aspect; additionally, five taboos must be observed:
First, never add cold water midway through cooking;
Second, do not add salt too early;
Third, avoid using excessive amounts of aromatics like scallions, ginger, and cooking wine;
Fourth, do not add soy sauce too early or in excess;
Fifth, avoid letting the soup boil violently.