Crock soup (folk crock simmer soup) is a traditional method of simmering soup of Han nationality in Nanchang, Jiangxi Province. The book "Lu Chunqiu Ben Wei Pian" records the true meaning of simmering soup: where the flavor is based, water is the beginning, five flavors and three ingredients, and nine boiling and nine changes make it the most delicious. Thousands of years of historical records and precipitation make it unique.

Folk crock simmer soup originated in ancient China with a long history, and there are different opinions about its origin.

First, according to legend, a gifted scholar from Hongzhou (now Nanchang) made an outing with his friends during Jiayou period in the Northern Song Dynasty. When he went to a beautiful place, he ordered his servants to cook fish, chicken and roast meat on the spot and play until the sun set. However, everyone still wanted to meet again tomorrow. When he left, the servant put the remaining chicken, fish and seasoning into a crock, filled it with clear spring, sealed it with a lid, and stuffed it into an unlit ash furnace and sealed it with soil, leaving only one hole for ventilation. The next day, everyone arrived as scheduled, and the servant moved the buried crock out before opening the crock cover. It was fragrant and delicious! Since then, everyone has done the same thing when they go out to play. It was soon learned by a shopkeeper and introduced to the restaurant. Since then, the crock simmer soup has become famous among the people and has become a must for Jiangxi cuisine. A gourmet once wrote a poem praising: "Folk simmered soup for thousands of years, and guests from all over the world often stayed. A thousand years of wonder can be collected, and this soup will not be exchanged. "

another way of saying it is said that Tang Bin, a scholar of Hanlin University in the third year of Chongzhen in the late Ming Dynasty, was the chief secretary of Guanzhou at that time, and he was an official for three years, so he remained uncorrupted and ate clay pot clear soup for three meals. Set a big earthen jar in front of your house all the year round, throw pumpkins, tofu, etc., simmer it with small fire and give alms to the hungry. The people feel that it is a noble act, and it is called "Three Soups". This "three soups" contains that its administration is like a crock of soup, its people are like Huang Lian's soup, and its accession to the WTO is like ginseng soup's supplement. After Tang Bin left office, the people read his kindness and held crocks to simmer soup, which became a folk landscape in Jiangxi. As time goes by, famous chefs in Jiangxi adopt the shape of crock-framed fire to simmer soup, using five flavors and three ingredients all over the place, paying attention to food habits and pharmacology, with nine boiling and nine changes, alternating civil and military fires, and being sick and slow. Eliminate fishy smell, smell and smell, so as to keep sweet, sour, bitter, pungent and salty. Achieve sweet but not sweet, bitter but not astringent; Salty but not strong, pungent but not strong; Light but not thin, fat but not greasy, pay attention to food habits and pharmacology. Today's popular folk crock simmering soup is achieved.

There are two theories about the origin of folk crock simmer soup, which can't be fastidious because of its long history. However, regardless of the origin of folk crock simmer soup, its unique taste and special preparation method have made it a typical representative of traditional folk snacks in China.