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It started by setting up a stall at Dihua Street and Minsheng West Road, later moving to the front of Cisheng Temple, and has now lasted for more than six decades. The four-god soup base is simmered for three hours using pork bones, offal, coix seed, and sugarcane, producing a smooth, milky white broth. No rice wine is added, presenting a pure, sweet, and rich flavor. All the offal requires 3 to 4 hours of thorough cleaning to ensure there is absolutely no fishy or bad smell. A bowl of mixed four-god soup is filled with pork intestines, stomachs, small intestines, and pork intestines, soft yet not overcooked, soaking in the soup. If you want more soup, you can have another bowl. It goes well with a large, juicy handmade meat bun, providing full energy and vitality for the day.