Pot stewed soup originated in the late Song Dynasty. It was cooked for more than seven hours using pot as a utensil, refined food and mineral water as raw materials, and heated on six sides with a hard charcoal fire. Finally, it was translated into delicious food with folk traditional characteristics and modern taste.
People, that is, between people. Commonly referred to as folk earthen pot soup, Jiangxi earthen pot soup is passed on from mouth to mouth, nutritious and delicious. Jiangxi Pot Soup is a traditional delicacy originated in Jiangxi and spread from the Song Dynasty to today. The beauty of the earthen pot is that the earthen pottery adheres to the nature of yin and yang. After being simmered for a long time, the taste of raw materials and nutrients are fully dissolved in the soup. The soup is thick, mellow and attractive, with unique flavor and strong tonic.
Pot stewed soup has a long history, and there are different opinions about its origin. According to one legend, during the Jiayou period of the Northern Song Dynasty (about 1053 AD), a talented scholar in Hongzhou (now Nanchang) invited friends for an outing. When he arrived at a beautiful place, he ordered his servants to cook fish, chicken and meat on the spot. When the sun set, they still wanted to meet again tomorrow. Before leaving, the servant put the remaining chicken, fish, meat and condiments into the earthen pot, filled it with clear spring, covered it tightly, and stuffed it into the still burning ash furnace to be sealed with soil, leaving only one hole for ventilation. The next day, the crowd arrived as scheduled. The servant took out the buried pot and opened the tile cover. It was already fragrant and delicious! Since then, everyone went out to play the same way. It was soon learned by a shopkeeper, and was introduced to the restaurant. Since then, the pot stewing soup has become famous among the people and become a unique dish in Jiangxi. A gourmet once wrote a poem praising: "People have simmered soup for thousands of years, and guests from all over the world often linger. One pot of soup is delicious for thousands of years, and you can't change it if you taste it."
Another saying is that in the third year of Chongzhen in the late Ming Dynasty, Tang Bin, a great scholar in the Imperial Academy, had the character "Ju Shi". He served as the Chief Secretary of Guanzhou for three years. He had clean hands and ate clear soup in a vat. A large earthen jar is set up in front of the mansion all the year round. Pumpkins and tofu are poured into it and simmered on a low fire to give alms to hungry people. The common people felt its high moral integrity and praised it as "three soups". This "three soup" contains that the official is like a clear water in a earthen jar, the person is like a bitter lotus soup, and the person who enters the world is like a ginseng soup. After Tang Bin left office, the common people read his kindness and held pots to simmer soup, thus becoming a folk landscape in Jiangxi. As time goes by, famous chefs in Jiangxi use tile jars and fire to simmer soup. They use five flavors and three materials all the time. They pay attention to food habits and pharmacology. Nine boiled and nine changed, and civil and military fire alternated, sometimes getting sick and sometimes getting slow. Eliminate fishy smell, smell and smell, and store sweet, sour, bitter, pungent and salty. Reach sweet but not sweet, bitter but not astringent; Salty but not thick, bitter but not strong; Light but not thin, fat but not greasy, pay attention to food habits and pharmacology. Today's famous soup made in earthen pot.