In 1994, Li Jingtao, the legendary founder of crock, opened his business in Zhapu Road Food Street in the center of Shanghai. One crock can cook dozens of dishes with different flavors. Because of its pioneering and innovative business philosophy, he independently developed a unique brand of folk crock simmer soup in China at that time! Stewed vegetables, roast ducks, stewed cakes, fried tofu, etc., that is, small crock, big kitchen, no need for chefs, no gas, no electricity, only charcoal, no fumes, green environmental protection, fool-like management.

Since its establishment, "folk food industry" has been following the core spirit of innovation, development, taste and health; The continuous pursuit of brand innovation and breakthrough, from industrialization, branding, scale to chain ... has gone through the glorious course of the past 17 years. The legend of crock has developed from a unique catering brand in China to the scale of operation of more than 7 chain stores in 23 provinces, municipalities and autonomous regions all over the country.

At the beginning of its establishment, the legend of crock took it as its responsibility to carry forward the 5,-year-old food culture of the Chinese nation, and in order to enable modern urbanites to taste a delicious soup, it searched all the wonderful methods of folk stewing soup, learned from others' strengths, and made a furnace in Tao Zhu. After several studies, it was finally interpreted in a multiplier way.

As the saying goes, "Eating meat is better than drinking soup". China people have the habit of drinking soup since ancient times. The folk crock simmer soup completely adopts the wonderful method of folk ancient traditional simmer soup, takes the crock as a utensil, carefully mixes food, takes natural mineral water as raw material, puts it into a giant crock jar in Fiona Fang, and simmers for more than 7 hours with a hard wood charcoal fire at constant temperature. The beauty of earthenware crocks is that earthenware adheres to the nature of yin and yang. After a long period of simmering, the umami taste and nutrients of raw materials are fully dissolved in the soup, and its taste is fresh, fragrant and mellow, which is unforgettable after eating. Successful people get together and feast on the high hall. How can they simmer soup without this crock? Those who like Chinese food should be quick with one product! .