Crock soup is a traditional Han ethnic soup of Nanchang. As a representative of Jiangxi cuisine, crock soup has over a thousand years’ history.

Crock soup is made through piling up small crocks with materials in a huge crock, and then slow cooking with the same temperature for over 6 hours and taking the crocks out. This soup is nutritious, good for recovery, and refreshing.

Now, crock soup has been popular all over China and even the world. It is a tasty regional soup dish. Because it maintains all the nutrition of the materials used, it has become the best way to make nutritious soup. If coupled with herbal medicine and various ingredients, it can be nutritious with great health benefits.