Jiangxi Clay Pot Soup (瓦罐煨汤), particularly renowned in the city of Nanchang, has a history that dates back to the Song Dynasty, with its origins traced to the Jiayou era (1056 AD). According to legend, during the Northern Song Dynasty, a talented scholar from Hongzhou (modern-day Nanchang) took his friends on an outing. He ordered his servant to prepare fish, chicken, and meat over an open fire. As the group enjoyed their outing well into the evening, they agreed to return the next day. Before leaving, the servant gathered the remaining meat, fish, and seasonings, placing them in a clay pot, filling it with fresh spring water, sealing the pot, and burying it in the embers of the fire. The next day, the group returned, and upon opening the clay pot, the air was filled with a delightful aroma. From then on, the group repeated the process on their outings, and word of the delicious clay pot soup soon spread. It was eventually introduced to a local restaurant, and this unique cooking style became famous. Thus, Jiangxi Clay Pot Soup was born, later becoming a signature dish of Gan cuisine.
In 2014, the Nanchang Clay Pot Soup-making technique was included in the fourth batch of Nanchang’s intangible cultural heritage list. By 2017, it was officially recognized as part of Jiangxi’s fifth batch of provincial-level intangible cultural heritage.
Preparation Process
Choosing Ingredients: The key to Jiangxi Clay Pot Soup lies in its high-quality ingredients. These include pork ribs, native chickens, black-bone chicken, old duck, pigeon, soft-shelled turtle, beef tendons, pig stomach, pig heart, and pig lungs. Additionally, ingredients such as red dates, peanuts, lotus seeds, gastrodia, ginseng, and various precious medicinal herbs are included to create a balanced and nutritious broth.
Stewing: The ingredients are placed in a specially made clay pot, filled with natural spring water or purified water. The pot is sealed with aluminum foil and then covered with a lid to ensure it is airtight. The sealed clay pot is then placed in a large iron rack inside a massive clay jar. High-quality charcoal is used to maintain a steady temperature, with the heat radiating from all six sides of the pot. The soup is stewed for a minimum of 7 hours. During the stewing process, the pot is rotated, ensuring that it does not stay too close to the heat source, which could dry out the soup. This method ensures the ingredients are gently cooked, retaining their flavor and nutrients.
Flavor and Characteristics
Jiangxi Clay Pot Soup is known for its clear, golden broth, which is rich and flavorful, offering an authentic taste that is both smooth and aromatic. The unique properties of the clay pot play a crucial role in preserving the original flavors of the ingredients while preventing outside interference during the cooking process. The long, slow cooking time allows the proteins, fibers, and other nutrients in the ingredients to break down, creating a broth that is both nutritious and full of depth. The result is a soup with a deep, earthy flavor that is both hearty and wholesome.
Culinary Customs
In Jiangxi, Clay Pot Soup is more than just a daily meal; it is an integral part of social gatherings and celebrations. Many families will prepare a pot of soup in the morning to enjoy throughout the day, using it as a nourishing treat. In Nanchang, people consume Clay Pot Soup at any time of the day, with morning soup serving to stimulate the appetite and evening soup offering a boost of energy. The dish is affordable, typically priced between 10 and 30 yuan, making it accessible to a wide range of people. The soup is often served to guests as a sign of hospitality, symbolizing warmth and well-being.
