In addition to mixing noodles and noodles, Ma Xiaoliang plans to have a crockpot soup. Every city has its own food business card, for example, in Wuhan, we immediately think of hot dry noodles and three fresh bean skins, so what is Nanchang's food business card?

It must have been a mix of noodles and crockpot soup. To tell the truth, some people may not be used to eating Nanchang mixed noodles, but many people are still used to drinking crockpot soup.

In fact, the history of Nanchang crockpot soup is not long, although it originated in the late Song Dynasty, but it is completely different from what we drink now, and the crockpot soup we see today belongs to the folk innovation version, so it is more in line with the taste of people now.

When you arrive in Nanchang, you can see a lot of crockpot soup shops, but if you want to drink authentic ones, you need to go to the streets and alleys to find them.

Many shops have simplified the process, and instead of simmering the soup, they are steaming the soup. So in Nanchang you will see two factions of crockpot soup, one is quick, put in the meatloaf and other ingredients to steam, and the other is the real simmered crockpot soup.

The authentic Nanchang clay pot soup is made of clay pottery as a clay pot, with food, and then with natural mineral water, and then put it into a giant vat, with a hard charcoal fire constant temperature traditional six sides of heating, the time is generally about 7 hours.

The shops that actually make this crockpot soup have to put it in one night in advance and wait until the next day.

You must know that Nanchang clay pot soup completely adopts the traditional folk simmering soup method, using clay pottery as the clay pot, fine food, and natural mineral water as raw materials.

Its production skills have a long history, can be traced back to the Spring and Autumn Period, the Tang Dynasty "Clay Pot Simmering Soup" contains the clay pot fragrant boiling, the four directions are elegant, a can of simmering soup, the world is strangely fresh.

Nanchang clay pot simmering soup to Jiayou years tend to mature and formed, Nanchang clay pot simmering soup technology to the end of the Qing Dynasty and early Ming Dynasty has been improved, from the earthen stove to the clay pot, the use of six sides of the heating stove.

There is a saying in the folk that the crockpot simmers the soup for thousands of years, the guests and friends from all over the world linger for a long time, and the world is rare and fresh, and there is no such hall in my store.

Since then, the technique of simmering soup in Nanchang clay pot has been passed down by the family and the people, and has a history of 100 years. Nanchang crockpot soup is placed in a giant vat with a radius of 1 meter, heated on six sides with a hard charcoal fire at a constant temperature, simmered for more than 7 hours, the process is simmered at 160 °C for 2 to 3 hours, then cooled to 120 °C for about 2 hours, and then slowly simmered with a simmer.

Early in the morning, the soup restaurant selects the best ingredients and cooks small pots of soup in a large vat high for one person, and after a day of slow simmering, it becomes a thick and fragrant tonic.

The beauty of the clay pot lies in the earthenware pottery, which contains the effect of the five elements in the nature of yin and yang, and the umami and nutrients of the raw materials are fully dissolved in the soup after a long time of simmering, and its flavor is fresh and fragrant.

Meat and bone broth is so nutritious and delicious, mainly as a result of the protein and fat dissolved in the soup.

When stewing meat and bone broth, first boil in a pot under cold water, gradually heat up, and then simmer, so that the bone tissue of the meat and bones can be loosened, and the proteins and fats in the bones can gradually depolymerize and dissolve.

As a result, the meat and bone broth will become thicker and thicker the simmer, the fat is like paste, and the bones are crispy and chewy. Nanchang crockpot soup is rich in varieties, including poultry, chicken, duck, pigeon, meat, pig, cow, sheep and pig offal.

Mountain delicacies: nearly 100 kinds of mushrooms, bamboo shoots, game, vegetables, etc. A small pot of soup covers the common ingredients of Jiangxi folk and integrates the concept of health care.

It is connected with the life of Nanchang people and has become an indispensable delicacy on the table. It is a representative of Nanchang folk customs and habits.

The masses have a deep foundation and a high degree of identity. Nanchang crockpot sugar making skills and ancient methods, advancing with the times, forming a unique folk traditional skills, with high historical value, folk value, nutritional value, craft value and economic value.

Zhao Jie took a sip of the crockpot soup, and couldn't help but praise that it was delicious, and then the proprietress came out and said: "You young people drink more, after all, the crockpot soup nourishes yin and yang, and it is good for the body." Then came the sentence: "The little girl looks pretty good-looking, your boyfriend is really discerning!" At this time, Ma Xiaoliang saw the proprietress looking at himself with a strange look, and Ma Xiaoliang realized that the proprietress had misunderstood and regarded Zhao Jie as his girlfriend, but Zhao Jie was ten years younger than Zhao Cui, so Ma Xiaoliang looked at the old cow eating tender grass, at this time Ma Xiaoliang was very embarrassed, and it was not good to say much, at this time Zhao Jie said to Ma Xiaoliang: "Brother-in-law, I can't finish drinking, you can drink the rest!" As soon as he finished speaking, the proprietress and the rest of the shop looked at them with a strange gaze.