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 and so on. 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. A crock is used as a container, food and purified water are mixed as raw materials, and a hexahedron is heated with a hard charcoal fire at a constant temperature. The simmered crock soup is original and has high nutritional value.

Pottery pots are based on the yin and yang characteristics of pottery. The jar in the jar is transferred by the heat of the gas. Without boiling or naked fire, long-term stewing 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. The folk restaurant independently developed a special food unique to China at that time-folk crock simmer soup! This soup has won a national patent and has been successfully promoted to the whole country.