Water vat simmering soup

Jiangxi follows the traditional folk simmering method, using native chicken, turtle, gastrodia elata, Hericium, etc. as raw materials, adding natural mineral water, and adding giant soil In the earthenware jar, the hard charcoal fire is used to simmer at a constant temperature for more than seven hours. After simmering for a long time, the umami and nutrients of the raw materials are fully dissolved in the soup, making the taste more fresh, fragrant, mellow and rich, and the nutrients are not easily lost; the more famous one is the fragrant pear stewed old duck soup (which can clear away dryness and moisturize the lungs). , nourish yin and clear away heat), burdock braised pork ribs soup (can clear away heat, relieve summer heat, nourish the kidneys and strengthen the body), and braised cuttlefish and pork belly pork ribs (can nourish the spleen and qi, strengthen the spleen and nourish blood), are all popular among diners.