Crock simmer soup uses a variety of precious medicinal materials, scientific formula, careful mixing and natural mineral water as raw materials. It was placed in a one-meter giant crock in Fiona Fang, and then it was made of high-quality charcoal at a 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. Crock soup is rich in ingredients, and many foods and even medicinal materials can be used for stewing. For example, you can add kelp, cuttlefish and other ingredients when stewing melon ribs soup. When stewing chicken soup, you can add red dates, peanuts, lotus seeds, gastrodia elata, ginseng and so on.

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.