Crock soup is a splendid treasure of China's food culture. The book Lu Chunqiu's Ben Wei Pian records the true meaning of stew soup: "Every flavor is fundamental, water is the first, five flavors and three ingredients, and nine changes are the most delicious." Thousands of years of historical records and precipitation make it unique. A pot of simmering soup, the representative of Jiangxi cuisine, has a history of 1000 years. [Edit this paragraph] The process of simmering soup in a crock is to put a small crock containing ingredients into a giant crock of one meter Fiona Fang layer by layer, and then simmer it 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 circulated among the people. At the same time, it is the best way to stew nutritious soup meals because it does not destroy the nutritional structure of edible materials. With a variety of ingredients and precious medicinal materials, it really achieves the effect of nutritional compounding and dietotherapy. 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 its yin and yang. 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 destroying the raw materials, so that the umami flavor and nutrients of the raw materials can be fully dissolved in the soup. The soup is thick, mellow, attractive and has a unique taste. [Edit this paragraph] The main ingredients 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 and so on. The auxiliary materials are medicinal materials confirmed by china association of traditional chinese medicine to have no adverse reactions; 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 lotus seed sparerib soup

Ginseng and ginkgo chicken soup

Beef tendon oxtail soup

Fish bladder turtle soup

Crucian Carp Soup with Lily