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. China's soup culture has a long history and unique features. The popular saying "Food is the most important thing for the people, soup comes first" is a vivid portrayal of the history of Tang Wenhua for thousands of years. "Lu Chunqiu's original taste" records the true meaning of simmering soup: every taste is the basis, water is the beginning, five flavors and three ingredients, and nine boiling and nine changes are the most delicious. Li Yu, a great scholar, said in his essay: soup is also another name for soup ... if you eat, you should drink soup. You can't eat without soup. The folk crock simmer soup with the characteristics of this paragraph has become a wonderful flower in the cooking garden with its unique charm. For thousands of years, our library has been committed to promoting the Chinese nation's food culture, looking for a wonderful method of folk simmering soup, learning from others' strengths, and after several studies, we finally made a folk crock simmering soup with Confucian traditional characteristics and meeting the needs of modern people. 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. Jiangxi crock simmer soup Jiangxi, referred to as Jiangxi for short, pays attention to the original flavor of Gancai, among which crock simmer soup is the representative of Gancai, with a history of more than 1000 years. Jiangxi people are also very particular about soup, and they are good at making soup. It is said that local people in Jiangxi start their daily life with soup for breakfast, with a small cup for one or two yuan, while ordinary people have to make soup at home. Folk crock simmer soup is from Jiangxi. As the saying goes, "Eating meat is better than drinking soup". China people have the habit of drinking soup since ancient times. The traditional dietary concept pursues "delicacy and enjoyment" and pays attention to "diet is beneficial". Soup is the easiest way to take care of both. The classic taste of Lu Chunqiu contains: "taste is the basis, water is the beginning", "five flavors are the material, nine cooks and nine changes". This is the truth summed up by the ancients. "Pot simmering soup" is a popular flavor dish in South China. It adopts traditional folk simmering methods completely and integrates traditional folk characteristics, which is in line with the tastes of modern people. The folk crock simmer soup in Nanchang, Jiangxi Province can be called "the best in the world". Jiangxi stew soup is known as the "king of soup", which is delicious, fragrant and unforgettable, so it often appears in the banquets of successful people. The interpretation of tradition and modernity reminds people of simplicity and antiquity; Simmer, let a person feel a small fire around a crock, where the soup in the jar is bubbling leisurely. "Pot simmering soup" conveys not only the warm feeling and taste, but also the soup culture combining tradition and modernity. Authentic crock simmer soup is a traditional folk simmer soup method. Take earthenware as crock, carefully prepare food, and use natural mineral water as raw material. It was placed in a 65,438+0m Fiona Fang vat, heated on six sides with traditional hard charcoal fire and simmered slowly for more than 7 hours. The process is to keep the temperature at 65438 060℃ for 2 ~ 3 hours, and then cool to 65438 020℃. Every morning, the soup house selects a small pot of soup with good raw materials and now cooks it in a big barrel with one person high. After a day of slow cooking, it became a thick and fragrant tonic. 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. The crock simmer soup made is not only delicious, but also has the effect of medicine tonic, and elegant diners all linger. No wonder gourmets sigh: "Folk simmering soup has a history of 5,000 years, and guests from all over the world often come. The miracle of a thousand years was collected in a jar. After this store, there is no such owner. " Jiangxi stew, the "king of soup", has been cooked in large pots and stoves in rural areas for thousands of years. Straw and firewood are used as fuel for the stove, and pots are placed around the stove. Stewed chicken game is called the best delicacy, tender and delicious, and the stewed soup is delicious, light and delicious, with excellent nutrition. Now Jiangxi folk crock simmer soup, after generations of careful cooking, not only retains the traditional formula, but also has the effects of nourishing yin and tonifying kidney, cooling and dispelling temperature. For example, old duck pork tripe soup, mushroom chicken soup and pigeon bamboo shoot soup all have different effects of regulating the spleen and stomach. 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. Please drink a can of soup! Soup can refresh the brain, invigorate qi and kidney. Edit the types of soup, main ingredients, main ingredients and various meats in this paragraph; Chicken, duck, fish, cattle, sheep and other dried fruits; Ginkgo biloba, jujube, medlar, longan accessories; Stewed ribs with Chinese herbal medicine, onion, ginger, mung bean and laver Raw materials: ribs 500g mung bean 100g laver 50g mussel 25g ginger slices 10g onion section 30g refined salt, pepper, cooking wine, monosodium glutamate and purified water. Method: 1? Wash the ribs and cut them into 5 cm long sections; Wash mung beans; Wash and soak laver and mussel. 2? Put ribs, mung beans, laver, mussels, ginger slices and shallots in a crock, add refined salt, pepper, cooking wine and monosodium glutamate, add purified water, cover and simmer in the crock for about 8 hours. Features: the soup is clear and delicious, clearing away heat and toxic materials. Stewed chicken with ginkgo bean curd stick