The production of crab yam soup in the South edge insists on the "old law that has been passed down for a hundred years". The white flour must be smashed and pinched. The skin of each skin is even and thin, wet and soft, just right, and the net weight is four and a half. When wrapping, the technique is evenly applied. Each wrinkle has the same size. The total number cannot be less than 25, but it cannot exceed 32. Soup juice is another feature of the Nanzhiyuan soup bag. Tao Jinliang's unique soup method is to degrease the oil, which is to make the soup in the soup bag “defatted”, remove the greasy but retain the mellow taste of the soup, and taste better. .

Crab soup is one of the six famous Chinese names, and it has been nearly 200 years old. In recent years, with the continuous improvement of the production process and formula, the crab yellow soup bag is favored by the foodies of the north and south of the country because of its delicious taste and fitness and beauty.