Folk crock simmer soup originated in ancient China with a long history, and there are different opinions about its origin.
1. It is said that during the Jiayou period of the Northern Song Dynasty, there was a gifted scholar in Hongzhou (now Nanchang) who invited friends for an outing and went to a beautiful place, ordering his servants to cook fish, chicken and meat on the spot and play until sunset. Everyone wants 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, sealed it with earth, 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 lid. Delicious and delicious! From then on, everyone went out to play like this. It was quickly understood by a shopkeeper and introduced to the restaurant. From then on, crock simmer soup became famous among the people and became a must for Jiangxi cuisine. A gourmet once wrote a poem praising: "Folk stews soup for thousands of years, and guests from all over the world often stay. A thousand years of wonders can be collected, and this soup will not be changed. "
Another way of saying this is that Tang Bin, a great scholar of Hanlin University, has been the chief secretary of Guanzhou for three years, and he is clean as a cucumber. Put a big crock in front of your house all the year round and throw pumpkins, tofu and so on. Simmer it with a small fire and give it to the hungry. People think this is a noble act, so it is called "three soups". This "three soups" includes its treatment as crock soup, its people as Huanglian soup, and its accession to the WTO as a supplement to ginseng chicken soup. After Tang Bin left office, people remembered his kindness and simmered soup in pots, which became a folk scenery in Jiangxi. Over time, famous chefs in Jiangxi have used crock to simmer soup in the shape of fire, using five flavors and three ingredients all over again, paying attention to eating habits and pharmacology, changing nine times, alternating civil and military fire, and getting sick slowly. Eliminate fishy smell, odor and taste, so as to keep sweet, sour, bitter, spicy and salty. Be sweet but not sweet, bitter but not astringent; Salty but not strong, spicy but not strong; Light but not thin, fat but not greasy, pay attention to eating habits and pharmacology. Today's popular folk crock simmer soup is realized in this way.
There are two opinions about the origin of folk crock simmering soup, which cannot be verified because of its long history. However, regardless of the origin of folk crock simmer soup, its unique taste and special production method make it a typical representative of traditional folk snacks in China.