Crock soup, completely adopts the traditional folk method of stewing soup, takes the crock as a utensil, uses refined food and natural mineral water as raw materials, and is heated on six sides by the traditional method of hard charcoal fire constant temperature, and stews for more than seven hours. Finally, it has been translated into a delicious food with traditional folk characteristics and modern tastes. The beauty of earthenware lies in earthenware, which holds the yin-yang nature and contains the efficacy of five elements. After a long period of simmering, the umami flavor and nutrients of raw materials are fully dissolved in the soup, and its taste is fresh, fragrant and pure, which is unforgettable after eating. Chinese soup culture has a long history and unique features. The popular saying that "food is the first thing for the people, and soup is the first thing" is a vivid portrayal of the history of Tang culture for thousands of years. "Lu Chunqiu Ben Wei Pian" records the true meaning of simmering soup: where the taste is the foundation, water is the beginning, five flavors and three materials, and nine boiling and nine changes make it the most delicious. Li Yu, a great scholar, said in "Casual Notes": Soup is also another name for soup ... If you have a meal, you should have a soup. If you don't have a soup, you can't eat it. Editing the folk crock simmer soup with the characteristics of this paragraph has become a wonderful flower in the cooking garden with its unique charm. Our library has always been committed to promoting the food culture of the Chinese nation for thousands of years, searching for the wonderful methods of folk simmer soup, learning from others' strengths, and finally making a folk crock simmer soup with the traditional characteristics of Confucianism and meeting the needs of modern people after several studies. Nanchang Tangguan Soup is made of a variety of precious medicinal materials, scientifically formulated, carefully mixed with food, and natural mineral water as raw materials. It is placed in a giant crock with a meter of Fiona Fang, and then made with high-quality charcoal at a constant temperature for more than six hours. The beauty of earthenware lies in the yin and yang nature of earthenware. After a long period of simmering, the umami flavor and nutrients of raw materials are fully dissolved in the soup, which is thick, mellow and attractive, with unique flavor and strong food supplement. The soup fully absorbs the pharmacological components of Chinese herbal medicines, and has the functions of relieving fatigue, tonifying kidney and strengthening body, improving intelligence and strengthening body, and prolonging life, reaching the highest level of food supplement. As the saying goes, China people have the habit of drinking soup since ancient times. China's traditional diet view pursues (delicious enjoyment) and pays attention to (diet health preservation), and soup is the easiest to take these two aspects into account. The classic cooking diet "Lv's Spring and Autumn Annals-Ben Wei Pian" wrote: (Where the taste is the foundation, water is the beginning) Five flavors and three ingredients-(nine boiling and nine changes) make it (the most delicious), which is the truth summarized by the ancients. Jiangxi crock simmer soup Jiangxi, referred to as Jiangxi for short, pays attention to the original flavor of Gancai, among which crock simmer soup is the representative of Gancai, which has a history of more than 1000 years. Jiangxi people are also very particular about soup, and they are good at making soup. It is said that Jiangxi locals start their day with soup from breakfast, with a small cup of one or two yuan, while ordinary people have to make their own soup at home. Folk crock simmer soup is from Jiangxi. As the saying goes, "Eating meat is not as good as drinking soup". People in China have had the habit of drinking soup since ancient times. The traditional diet concept pursues "delicacy and enjoyment" and pays attention to "diet is beneficial". Soup is the easiest to take these two aspects into account. The classic "Lu Chunqiu Ben Wei Pian" contains: "The flavor is the foundation, the water is the beginning", "The five flavors are the material, and the nine boils and nine changes". This is the truth summed up by the ancients. "Pot simmering soup" is a kind of flavor dish popular in the south, which completely adopts the traditional folk simmering method, and at the same time integrates the traditional folk characteristics and conforms to the taste of modern people. The folk crock simmer soup in Nanchang, Jiangxi Province can be called "the best in China". Known as the "king of soup", Jiangxi simmer soup is delicious, fragrant and unforgettable after eating, so it often appears in the banquets of successful people. Deduction of traditional and modern crocks reminds people of simplicity and antiquity; Simmering, people feel that a small fire surrounds a crock, and the soup in the jar is bubbling leisurely there. "Crock simmering soup" conveys not only the warm feeling and taste, but also the soup culture that combines tradition and modernity. Authentic crock simmering soup is a traditional folk simmering method, in which earthenware is used as a crock, food is carefully prepared, and natural mineral water is used as raw material. It is put into a giant vat of 1 m Fiona Fang, heated on six sides by traditional hard charcoal fire at constant temperature, and simmered for more than 7 hours. The process is 160℃ for 2 to 3 hours, and then cooled to/kloc-. Every morning, the soup house chooses small pots of soup with good raw materials and is now boiled in a one-person high vat. After a day of slow fire, it becomes a thick and fragrant tonic. The beauty of earthenware lies in earthenware, which holds the yin-yang nature and contains the efficacy of five elements. After a long period of simmering, the umami flavor and nutrients of raw materials are fully dissolved in the soup, and its taste is fresh, fragrant and pure. The crock simmer soup made is not only delicious, but also mostly has the effect of medicine tonic, and elegant diners are all lingering. It is no wonder that gourmets sigh: "Folk simmer soup has been around for 5,000 years, and guests from all over the world often stay. A thousand-year-old wonder is collected in one jar. After this store, there is no such owner. " Jiangxi stew soup, the "king of soup", has been used in rural areas for thousands of years to cook and cook in large pots and stoves. Straw and firewood are used as fuel in the stoves, and crocks or tin cans are placed around the stoves. The stewed poultry game is called the best delicacy, which is fragrant, tender and delicious, while the stew soup is fragrant, fresh, original, light and delicious, and has excellent nutrition. Now Jiangxi folk crock simmer soup has been carefully prepared from generation to generation, which not only retains the traditional formula, but also has the effects of nourishing yin and tonifying kidney, cooling and dispelling temperature. For example, old duck pork tripe soup, mushroom chicken soup and pigeon bamboo shoot soup have different spleen and stomach conditioning effects. Look at the crock that is more than three meters high, which is really surprising; Looking further inside, there are small crocks stacked layer by layer in the crock, filled with raw materials such as native chicken, snake, turtle, gastrodia elata, Hericium erinaceus, etc., and simmered with hard charcoal at a constant temperature for seven hours. Because the pot in this jar is transferred by the heat of gas, it avoids the internal heat of direct stewing, and the simmered soup is fresh and fragrant, nourishing and not getting angry. All kinds of soups are served after simmering, and the tin foil is still sealed at the mouth of the jar after serving. As soon as the aroma is uncovered, the soup is particularly thick and mellow, and people's eyebrows are fresh at the entrance. The reason why the crock soup tastes particularly good is that the crock has the characteristics of water absorption, ventilation and heat resistance. The raw materials are sealed and heated in the crock for a long time at low temperature, and the nutrients fully overflow, so the soup is original, soft, rotten and delicious. As the saying goes, the old crock tastes like a hundred years of hanging soup. Therefore, the more times the crock is used, the more delicious the soup is. Please drink a can of soup! Pot simmering soup can refresh your brain, invigorate qi and tonify kidney. Edit the types of soup in this paragraph and the main ingredients, main materials and various meats; Chicken, duck, fish, cattle, sheep and other dried fruits; Ginkgo, jujube, wolfberry, longan accessories; Chinese herbal medicines, onion, ginger, mung bean and laver stewed ribs Raw materials: pork ribs 500g mung bean 1 00g laver 50g mussel 25g ginger slices10g onion festival 30g refined salt, pepper, cooking wine, monosodium glutamate and purified water. Preparation method:1? Wash pork ribs and cut them into 5 cm long segments; Wash mung beans; Laver and mussel are washed and soaked. 　2? Put pork ribs, mung beans, laver, mussels, ginger slices and scallions in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover it, and simmer in a crock for about 8 hours. Features: the soup is clear and delicious, clearing away heat and toxic materials. Stewed chicken with ginkgo and yuba <: /B> Ingredients: chicken 600g ginkgo 1 50g yuba100g ginger slices10g scallion, 30g refined salt, pepper, cooking wine, monosodium glutamate and purified water. How to make it:1? Wash the chicken and cut it into pieces; Ginkgo is shelled and cored; After the yuba is soaked, it is cut into sections. 　2? Put chicken, ginkgo, yuba, ginger slices and scallion into a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover, and simmer in a crock for about 12 hour. Features: the soup is rich and fresh, smooth and dry. Braised old duck with cordyceps sinensis <: /B> Ingredients: 600g of lean pork of old duck 1 00g of cordyceps sinensis10g of chicken oil, 75g of ginger slices10g of scallion, 30g of refined salt, pepper, carved wine, monosodium glutamate and purified water. Preparation method:1? Wash the old duck, cut it into pieces, soak it in boiling water and take it out; Cut the lean pork into pieces and soak it in a boiling water pot. 　2? Heat a wok, add chicken oil, stir-fry ginger slices and shallots, pour in duck pieces and stir-fry until fragrant, cook Huadiao wine, pour the wok into a crock, add Cordyceps and lean pork, add refined salt, pepper and monosodium glutamate, add purified water, cover and simmer in a big crock for about 12 hours. Features: the soup is clear and rotten, nourishing the lungs and kidney. Cauliflower snake 600g mushroom snake soup ingredients: 600g mushroom 50g ham 30g water-soaked mushrooms 1 50g ginger slices10g onion section 30g chicken oil 75g salt, pepper, cooking wine, monosodium glutamate and purified water. How to make it:1? Cauliflower snake governance, cut into 6 cm long segments; Wash the column; Slice ham and mushrooms. 　2? Heat a wok, add chicken oil, stir-fry ginger slices and shallots, add snake slices and stir-fry until fragrant, cook cooking wine, turn the wok into a crock, add the column, ham and mushrooms, add refined salt, pepper and monosodium glutamate, add purified water, cover and simmer in a big crock for about 12. Features: clearing heat and removing dampness, relaxing tendons and activating collaterals. Braised beef with dried bamboo shoots? Ingredients: 500g of calf meat, yam 1 5g of medlar, 6g of dried bamboo shoots of Tianmu Mountain150g of ginger slices10g of scallion, 30g of chicken oil, 75g of refined salt, pepper, cooking wine, monosodium glutamate and purified water. How to make it:1? Cattle? Wash, blanch in boiling water pot for about 3 minutes, take out and cut into pieces; Soak dried bamboo shoots in warm water and cut them into strips. 　2? Put the wok on the fire, add the chicken oil to heat it up, add the ginger slices and shallots and saute until fragrant, then pour in the beef. Stir-fry, cook cooking wine, pour into a crock, add dried bamboo shoots, Chinese yam, medlar and longan meat, add refined salt, pepper and monosodium glutamate, add purified water, cover, and simmer in a crock for about 12 hours. Features: the bamboo shoots are crispy and rotten, and the soup tastes fresh and mellow. Soup simmering tools Traditional crock simmering soup uses ceramic vats, similar to those in roasted sweet potatoes and special small crocks. The latest useful special oven and stainless steel cup,