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, etc., and the auxiliary materials are medicinal materials that have been confirmed by the Chinese Medicine Association to have no adverse effects; Such as ginseng, astragalus, yam, medlar, etc., 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 Province. The earthen crock is used as a container, food is mixed with purified water as raw materials, and a hexahedron with a hard charcoal fire is heated at a constant temperature. The simmered crock soup is original and contains high nutritional value.

The earthenware pot is based on the yin-yang nature of earthenware. The pot in the jar is transferred by the heat of gas. It will be simmered for a long time without boiling or naked fire, which will not damage 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 and 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. Folk restaurant independently developed a unique specialty food in China at that time-folk crock simmer soup! The soup won the national patent and was successfully promoted to the whole country.