The varieties of crock soup are: mushroom meat pie soup, longan sparerib soup, kelp sparerib soup, Wuji wolfberry soup, pigeon soup, jujube lean broth, white gourd old duck soup, mushroom chicken soup, lotus seed table, old duck coix seed soup and so on.

1. Crock soup

Crock soup, also known as folk crock soup, is a traditional folk stew method and a representative of Jiangxi cuisine. Lu's Chunqiu Benwei recorded the true meaning of simmering soup: "Every flavor is the basis, water is the beginning, five flavors and three ingredients, and nine boiling and nine changes are the most delicious." Thousands of years of historical records and precipitation make it unique. Today's crock soup is very famous in Nanchang, Jiangxi.

2. Pot soup practice: the pot soup in folk restaurants adopts ancient simmering technology and is simmered in a professional pot. A clay pot is used as a container, and the food is mixed with pure water. Hard charcoal fire is heated by hexahedron at constant temperature, and the pot soup is original and has high nutritional value.