The ingredient list of crock soup is: 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.

Crock soup, also known as folk crock soup, is a traditional simmering method of Han nationality in Nanchang, Jiangxi. Using earthen crocks as containers and pure water as raw materials, the food was mixed and heated with hexahedron of hard charcoal fire at constant temperature. The simmered crock soup is original and has high nutritional value.

Pottery pots are based on the yin and yang properties of pottery. The pot in the jar is transferred by the heat of gas. Stewing for a long time without boiling or fire will not destroy the ingredients, 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.

Crock soup originated in the late Song Dynasty and was named after folk restaurant crock soup in modern times. Folk restaurants independently developed a unique specialty food in China at that time-folk crock simmer soup! The soup obtained the national patent and was successfully promoted to the whole country.