Which dynasty's chefs mastered the technique of hanging soup?

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, Jia Sixie's famous book Qi Yao Min recorded chicken juice, goose and duck juice and gravy, which can be said to be the primary stage of soup making. The so-called soup, which appeared in the Tang Dynasty, is a kind of soup with ingredients and soup. For example, in Wang Jian's poem "Bride", there is the sentence "On the third day, cook instead of me and wash your hands to make bride soup". In the Yuan Dynasty, Hu Sihui's "Food Meal", there are many kinds of soup dishes, such as barbu soup, Reuters soup, Huangsong soup, Acai soup, Don Juan and so on. All of them are based on mutton.

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