Crock stew has a history of 1000 years in Jiangxi. In the past, there were many poor people in Jiangxi, so I couldn't bear to throw the leftover juice, so I put it together in a crock and ate it while it was hot next time, but I accidentally found it particularly delicious and nutritious, so I got used to it. In the process of gradual evolution, they no longer cook with leftovers, but instead use the principles of traditional Chinese medicine to help each other, regulate yin and yang, and emphasize the complementary collocation of materials, which makes the skill of stewing soup more and more exquisite and forms a unique and distinctive food culture style. On this basis, later generations created a new method of canning with cans. Put the raw material tank in a one-meter-long Fiona Fang vat and simmer it with charcoal fire at a constant temperature. The jar is sealed and does not overflow, and the taste is more delicious and mellow, and the nutrition is not lost.

What's special about this crock soup? The first is the pot for simmering soup. The huge 3.5-meter-high crock stands proudly, which makes people have to look up. Lengding thought it was a wine storage tank of a winery. It is said that this cylinder is specially designed and customized and has applied for a patent. Secondly, the material of this crock is taken from Jingdezhen soil and pottery beans. The jar is naturally delicious, and the soup simmered with this jar can keep the original flavor of the food better. Thirdly, the raw materials of crock simmer soup are genuine, mostly native chicken, snake, turtle, gastrodia elata, Hericium erinaceus and so on. And the materials used are mostly native products of Jiangxi, while the water used for stewing soup is natural mineral water, showing its original flavor.

What's the secret of making crock simmer soup? It should be said that the method of mixing crock with soup is quite unique:

In the giant crock, the small crocks are stacked layer by layer, and the bottom is kept at a constant temperature with hard charcoal fire, usually for more than seven hours. Because the cylinder in this cylinder is transferred by the heat of gas, the internal heat of direct stewing is avoided, and the stewed soup is not only delicious, but also nourishing and beneficial to people without getting angry.

All kinds of soups are packed in clay pots and simmered at the back end. After serving, the jar mouth was sealed with a thin layer of tin foil, and it was full of incense after opening. Therefore, the soup simmered in the crock is particularly delicious and mellow, because the crock has the characteristics of breathability, water absorption and heat resistance. The raw materials are heated for a long time in a low-temperature closed environment, and the nutrients are fully spilled. The soup is original, soft and delicious. And the more times the crock is used, the more delicious the soup will be. There is a folk saying, "The old jar tastes like a century-old soup."

It is said that simmering soup is like an alchemist of an old man. It takes time to simmer soup for 7749 days, and the most important thing is to control the temperature. Soup stew master must always stick to the vat and dare not be careless. It usually takes seven hours to cook soup, so always pay attention to the temperature in the pot. It can be said that if it is a primary school place, it will be owed, and if it exceeds one degree, it will be finished. After a long period of simmering, the umami flavor and nutrients of the raw materials are fully dissolved in the soup. Drinking a jar can refresh the mind, replenish qi and tonify the kidney, which is really an old fire soup.