Small pot simmering soup is a famous food in Nanchang. It is a wonderful method of stewing soup with ancient folk traditions. It takes a crock as a vessel, carefully stirs food, adds natural mineral water as raw material, puts it into a giant crock in Fiona Fang, and stews it at a constant temperature with hard charcoal fire for more than seven hours. The beauty of earthenware jars is that earthenware fits yin and yang. After a long period of simmering, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, which is delicious and mellow and unforgettable. Successful people get together and feast in the high hall. Without this crock, how can they simmer soup? Those who like Chinese food should have a quick taste! There are elegant diners who take poetry as evidence after overeating: it is better to drink a can of soup, rest your shoulders, raise your glass and chat, and sometimes reveal a word than to lower your head and work for a year.

Jiangxi follows the traditional folk method of stewing soup, taking native chicken, soft-shelled turtle, gastrodia elata and Hericium erinaceus as raw materials, adding natural mineral water, putting it in a giant earthenware pot and stewing it at a constant temperature for more than seven hours with hard charcoal fire. After a long period of simmering, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, which makes the taste more fresh, fragrant and mellow, and the nutrients are not easy to lose; The famous ones are stewed old duck soup with fragrant pear (which can clear dryness and moisten lung, nourish yin and clear heat), stewed ribs soup with burdock (which can clear heat and relieve summer heat, tonify kidney and strengthen body) and stewed ribs with cuttlefish (which can replenish spleen and qi, invigorate spleen and nourish blood), all of which are deeply appreciated by diners.