er, I haven't heard of any legends.

But it is indeed a specialty of Jiangxi!

Nanchang Tangguan soup is made of many precious medicinal materials, scientifically formulated, carefully mixed with food, and natural mineral water as raw materials. It is placed in a giant crock of one meter Fiona Fang, and then made with high-quality charcoal at constant temperature for more than six hours.

The beauty of earthenware lies in the yin and yang nature of earthenware. After a long period of stewing, the fresh flavor and nutrients of raw materials are fully dissolved in the soup, which is thick, mellow and attractive, with unique flavor and strong food supplement.

This soup fully absorbs the pharmacological components of Chinese herbal medicines, and has the functions of eliminating fatigue, tonifying kidney, strengthening body, improving intelligence and strengthening body, and prolonging life, reaching the highest level of food supplement.

As the saying goes, China people have the habit of drinking soup since ancient times.

China's traditional diet view pursues (delicious enjoyment) and pays attention to (diet health preservation), and soup is the easiest to take these two aspects into account. The classic cooking diet "Lv's Spring and Autumn Annals-Ben Wei Pian" is written by the ancients: (where the taste is the foundation, water is the beginning) five flavors and three ingredients-(nine boiling and nine changes) make it (the most delicious), which is the truth summarized by the ancients.

The crock soup is completely prepared by the traditional folk stewing method, with crock as the vessel, refined food and natural mineral water as the raw material, and heated on six sides by traditional hard charcoal fire at constant temperature for more than seven hours.

At last, it was translated into a delicious food with the characteristics of folk traditions and the taste of modern people.

The beauty of earthenware lies in earthenware, which holds the nature of yin and yang and contains the efficacy of five elements. After a long time of stewing, the fresh flavor and nutrients of raw materials are fully dissolved in the soup, and its taste is fresh and fragrant, which is unforgettable after eating.

successful people gather with high friends 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!

Jiangxi, referred to as Jiangxi for short, pays attention to the original flavor of Gancai, among which crock simmering soup is the representative of Gancai, which has a history of more than 1 years.

Look at the crock that is more than three meters high. It's really amazing. Looking further inside, there are small crocks stacked layer by layer in the crock, filled with raw materials such as native chicken, snake, turtle, gastrodia elata, Hericium erinaceus, etc., and simmered with hard charcoal at a constant temperature for seven hours.

Because the pot in this jar is transferred by the heat of gas, the internal heat of direct stewing is avoided, and the stewed soup is fresh, fragrant and mellow, and nourishing does not cause internal heat.

when all kinds of soups are served, the tin foil is still sealed at the mouth of the jar after serving. When the aroma is lifted, the soup is particularly thick and mellow, and the eyebrows are fresh at the entrance.

The reason why the earthen pot soup tastes particularly good is that the earthen pot has the characteristics of water absorption, ventilation and heat resistance. The raw materials are sealed and heated at low temperature for a long time, and the nutrients fully overflow, so the soup is original, soft, rotten and delicious.

as the saying goes, an old crock tastes like a hundred years of hanging soup.

Therefore, the more times the crock is used, the more delicious the soup will be.

Comrade, please drink a can of soup! Pot simmering soup can refresh your brain, invigorate qi and tonify kidney.