Crock soup is a brilliant treasure of Chinese food culture. The book "Lu Chunqiu Ben Wei Pian" records the true meaning of stewing soup:' Where the taste is the foundation, water is the beginning, five flavors and three materials, and nine times of boiling and nine changes make it the most delicious'. Thousands of years of historical records and precipitation make it unique. Pot simmering soup, a representative of Jiangxi cuisine, has a history of more than 1111 years. [Edit this paragraph] The process of simmering soup in a crock is to put a small crock filled with ingredients into a giant crock of one meter Fiona Fang layer by layer, and then simmer with charcoal at a constant temperature for more than six hours before taking it out. [Edit this paragraph] The nutritional value of crock soup has been widely spread among the people. At the same time, because it does not damage the nutritional structure of edible materials, it is the best way to stew nutritious soup meals. It is matched with a variety of ingredients and precious medicinal materials, and truly achieves nutritional compounding and dietary effects. It is the best dietary choice for supplementing nutrition, strengthening the body and tonifying deficiency, improving intelligence and refreshing, and maintaining health. [Editor's paragraph] The unique taste of earthenware lies in the yin and yang of earthenware. The pot in the jar is transferred by the heat of gas. It will be simmered for a long time without boiling, naked fire and damage to the raw materials, so that the fresh flavor and nutrients of the raw materials can be fully dissolved in the soup. The soup is thick, mellow and attractive, and has a unique taste. [Edit this paragraph] The main materials are all kinds of meat; Chicken, duck, ribs, fish, beef and mutton, seafood, etc., vegetables; Such as lotus root, bamboo shoots, red and white radish, mushrooms, etc., and the auxiliary materials are medicinal materials that have been confirmed by the Chinese Medicine Association to have no adverse effects; Such as ginseng, astragalus, yam, medlar, etc., dried fruits, such as glutinous rice, longan, ginkgo, etc. [edit this paragraph] commonly used soup spectrum lotus root and lotus seed ribs soup

ginseng ginkgo chicken soup

beef tendon oxtail soup

fish bladder turtle soup

lily crucian carp soup.