In China's dietary tradition, there has always been a saying that "the original soup turns into the original food". The old man wants some original soup with jiaozi after eating noodles. The saying that "the original soup is the original dish" is reasonable from the perspective of nutrition.

When cooking starchy food, the starch on its surface will be scattered into the soup. When heated to 100℃, starch particles will be decomposed into dextrin, which can help digest food. Moreover, the noodle soup also contains digestive enzymes, which will not be destroyed during cooking and can help digest food. Therefore, drinking the original soup helps to reduce food accumulation.

Secondly, drinking the original soup has a certain supplementary effect. Experts say that flour is rich in water-soluble B vitamins, but in the cooking process, B vitamins will be lost to soup, so drinking soup can make up for the lost vitamins in pasta cooking to some extent.

Water-soluble vitamins in food are easily lost during processing and cooking. The principle advocated at ordinary times is not to use hot water for rice washing, not to wash rice excessively, to control the number of rice washing within two times, and not to add too much water for cooking, in order to avoid the loss of water-soluble vitamins, especially B vitamins. The reason is exactly the same as the original soup.