You mean the soup simmered in a crock, right? That's easy. You can cook with your own rice cooker. Take black-bone chicken soup for example. Wash the chicken, cut it into pieces, put it into a small casserole, add a proper amount of water (not too much, because distilled water will flow in when steaming), add a few pieces of Astragalus membranaceus, several Lycium barbarum, one or two pieces of Angelica sinensis and a handful of Coix lacryma-jobi seeds, or add one or two ginseng (Radix Codonopsis, White Light or American ginseng), and preferably add a spoonful of Fujian old wine (fragrant, Shaoxing yellow wine or cooking wine is also acceptable if not). Then put it in a rice cooker and steam it in water. You can control the steaming time yourself. Just don't dry the pan! Add some chicken essence when cooking. Well, try another day when you are finished, hehe.

These herbs can be bought in pharmacies selling traditional Chinese medicine. They are very cheap, about two or three yuan.

There are too many kinds of canned soup in Shaxian, so I won't explain them here. Typical examples are dried mullet, mullet backbone, dried squid trotters, stewed trotters with soybeans, stewed chicken with mushrooms, stewed pig's brain with gastrodia elata, dried pork belly, Dangshen silky chicken, Chinese angelica beef and wolfberry mutton. Moreover, these soups can be properly added with those medicinal materials, and the production process is the same, as well as nourishing.