Nanchang soup pot soup uses a variety of precious medicinal materials, scientific formula, careful mixing and natural mineral water as raw materials. It was put in a giant crock with a meter of Fiona Fang, and then made of high-quality charcoal at constant temperature for more than six hours. The beauty of earthenware lies in its yin and yang. After a long period of simmering, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, and the soup is thick, mellow, attractive, unique in flavor and strong in food supplement. The soup fully absorbs the pharmacological components of Chinese herbal medicines, and has the functions of relieving fatigue, tonifying kidney and 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 concept of diet pursues (delicious enjoyment) and pays attention to (diet health preservation), and soup is the easiest way to give consideration to these two aspects. The classic cooking diet "Lu's Spring and Autumn Annals-Ben Wei Pian" wrote: (Among them, taste is the root, 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.
Crock soup, completely adopts the traditional folk stew method, takes the crock as a vessel, takes refined food and natural mineral water as raw materials, and is heated on six sides by the traditional hard charcoal fire constant temperature method and stewed for more than seven hours. Finally, it was translated into a delicious food with traditional folk characteristics and modern taste. The beauty of earthenware lies in earthenware, which holds the nature of yin and yang and contains the effect of five elements. After a long period of simmering, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, and its taste is fresh, fragrant and pure, which is unforgettable. Successful people get together with high friends and have a feast in the high hall. Without this crock, how can they simmer soup? Those who like Chinese food should have a quick taste!
Jiangxi, referred to as Jiangxi for short, pays attention to the original flavor, among which crock simmer soup is the representative of Jiangxi cuisine, with a history of 1000 years.
Look at the crock that is more than three meters high. It's amazing. Looking further inside, there are layers of small crocks in the crock, which contain raw materials such as native chicken, snake, turtle, gastrodia elata, Hericium erinaceus and so on. Simmer 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 delicious and nourishing.
All kinds of soups are served after simmering, and the jar mouth is still sealed with tin foil after serving. As soon as the aroma is uncovered, the soup is particularly strong and mellow, and it makes people look beautiful at the entrance. The reason why crock soup tastes particularly good is that crock has the characteristics of water absorption, air permeability and heat resistance. The raw materials are sealed and heated in a crock at low temperature for a long time, and the nutrients are fully overflowed. The soup is original, soft and delicious.
As the saying goes, the old jar tastes like a century-old soup. Therefore, the more times the crock is used, the more delicious the soup will be. Comrade, please drink a can of soup! Soup can refresh the brain, invigorate qi and kidney.