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Sauce-braised products are Chinese specialty delicacies with a long history, and the repeatedly stewed-braised soup is the decisive factor in the formation of aroma and taste in sauce-braised products. In this study, duck two-jointed wings were employed as a stewing model to investigate the effects of stewing cycles (0, 1, 5, 10, 15 and 20 cycles) on Chinese traditional braised soup. The result showed that the aroma and taste components of the braised soup were gradually enriched with cyclic stewing and stabilized after 15 cycles. The total aroma content of the braised soup increased from 11 431.09 μg/kg (C0) to 16,710.40 μg/kg (C15). And the contents of total FAAs and 5′-nucleotides in C15 increased to 2.65-fold and 1.30-fold compared to C0, respectively. Terpenoids and aldehydes were identified as the major aroma compounds in the braised soup. The GC-MS PLSDA model has screened 10 characteristic compounds: anethole, eugenol, terpinyl acetate, alpha-pinene, l-caryophyllene, acetyl eugenol, d-limonene, furfural, L-borneol acetate and (Z)-cinnamaldehyde. 3-Methylbutyraldehyde and furfural were identified with the highest VIP values in the GC-IMS PLSDA model. 5′-IMP and 5′-GMP were observed to significantly contribute to the enrichment of umami taste in the braised soup. Furthermore, we have observed significant correlations between the aroma compounds 3-methylbutyraldehyde, benzaldehyde and 2,3-diethylpyrazine with the amino acids Leu, Phe and Ser, respectively. This study provides insight into the enrichment patterns of aroma and taste during cyclic stewing, offering valuable information for the industrial production and cost-saving strategies of sauce-braised products.