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== Introduction == | == Introduction == | ||
| − | + | Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation. | |
== 1. Historical origin == | == 1. Historical origin == | ||
| − | + | Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals" and "Simmering Soup" both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine. | |
== 2. Diversity of Types == | == 2. Diversity of Types == | ||
| + | There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect. | ||
== 3. The mystery of vessels and fire == | == 3. The mystery of vessels and fire == | ||
| + | The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire. | ||
| + | ''The Tea Scripture'' mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes. | ||
== 4. Rigorous production process == | == 4. Rigorous production process == | ||
| + | Throwing materials: | ||
| + | Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering. | ||
| + | Flavor water: | ||
| + | Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup. | ||
| + | Sealing the cans: | ||
| + | Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma. | ||
| + | Yard cans: | ||
| + | According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar. | ||
| + | Simmering: | ||
| + | Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste. | ||
| + | Put the fire: | ||
| + | The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented. | ||
== 5. Cultural value == | == 5. Cultural value == | ||
| + | A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value. | ||
== Conclusion == | == Conclusion == | ||
| + | Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity. | ||
== Terms and Expressions == | == Terms and Expressions == | ||
| Line 39: | Line 56: | ||
== 引言 == | == 引言 == | ||
| − | + | 南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。 | |
== 一、瓦罐汤的历史起源 == | == 一、瓦罐汤的历史起源 == | ||
| − | + | 南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。 | |
== 二、瓦罐汤种类的多样性 == | == 二、瓦罐汤种类的多样性 == | ||
| − | + | 瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。 | |
== 三、器皿与火候的奥秘 == | == 三、器皿与火候的奥秘 == | ||
| − | + | 煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。 | |
| − | + | 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。 | |
== 四、瓦罐汤严谨的制作流程 == | == 四、瓦罐汤严谨的制作流程 == | ||
（1）投料： | （1）投料： | ||
| − | + | 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。 | |
（2）味水： | （2）味水： | ||
| − | + | 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。 | |
（3）封罐： | （3）封罐： | ||
| − | + | 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。 | |
（4）码罐： | （4）码罐： | ||
| − | + | 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。 | |
（5）煨制： | （5）煨制： | ||
| − | + | 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。 | |
（6）把火： | （6）把火： | ||
| − | + | 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。 | |
== 五、文化价值 == | == 五、文化价值 == | ||
| − | + | 一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。 | |
== 结论 == | == 结论 == | ||
| − | + | 南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。 | |
== 术语与表达 == | == 术语与表达 == | ||
| Line 91: | Line 108: | ||
[3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59.. | [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59.. | ||
[4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41. | [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41. | ||
| + | |||
| + | ==Ai Statement== | ||
| + | I am here to honestly state that I used AI. My major is French. Although I have passed the College English Test Band 4 and Band 6, I remain less than fully confident in my English proficiency. Therefore, after completing my paper in Chinese, I used DeepSeek to translate it into English. Subsequently, I carefully checked the English version line by line to ensure the accuracy and appropriateness of word usage. After manually finalizing the proofreading, I once again employed DeepSeek to polish both the Chinese and English versions of the paper. | ||
Latest revision as of 07:51, 19 June 2025
Nanchang Clay Pot Soup
Introduction
Nanchang Clay Pot Soup, as a representative of traditional food culture in Jiangxi, has a thousand-year history. It has become an important symbol of Gan cuisine with its unique simmering process, rich nutritional value and profound cultural connotation.
1. Historical origin
Nanchang Clay Pot soup, also known as simmered soup, is a traditional cuisine of Jiangxi Province with a long history of cooking skills, dating back to the Spring and Autumn Period. Lv's Spring and Autumn Annals" and "Simmering Soup" both praise its deliciousness. In the Dynasty of Song, a man cooked fish, duck and meat on an excursion, and the remaining ingredients were buried in an ash furnace to simmer and cook, and the next day the aroma was overflowing and the flavor was excellent, and this method was passed down to the folk and became a classic of Gan cuisine.
2. Diversity of Types
There are various flavors of Clay Pot soup, such as black chicken, chestnut pork belly, nourishing old pigeon, and ribs with tea tree mushrooms. Each type of soup contains carefully selected herbs, including American ginseng, angelica, codonopsis, jujube, wolfberry, yam and astragalus. High-quality herbs are the key to the freshness of the soup, and they give the soup a variety of health benefits, such as eliminating fatigue, tonifying the kidneys and strengthening the body, improving intelligence and health, prolonging life, and achieving the ultimate therapeutic effect.
3. The mystery of vessels and fire
The secret of simmering soup lies in the special large tile jar, about 1.3 meters high, made of coarse pottery. There is a round iron cylinder at the bottom of the tank, which is heated by charcoal. Inside the tank there are three iron shelves for more than 30 small tiles. These tiles are heated by steam to avoid direct fire stewing, raw materials in the tiles for a long time in low-temperature cooking, the nutrients are fully released, the soup maintains the original flavor, fresh aroma, nourishing and not on fire. The Tea Scripture mentions that the tea soup boils three times and changes three times, so does the simmered soup in Nanchang Clay Pot. Cylinder temperature of 160-180 ℃, the inner wall of the tile pot fish-eye bubbles, soup becomes muddy for a boil a change. Temperature 110-120 ℃, the inner wall of the can small bubbles, the soup becomes white for the second boiling two changes. Temperature 100-110 ℃, the soup crab eye bubbles, the soup becomes clear for the three boiling three changes.
4. Rigorous production process
Throwing materials: Daily simmered soup commonly used fresh poultry, eggs, mushrooms and other ingredients. Meat needs to be cleaned, processed, and drained of acid before simmering. Flavor water: Flavored water modulation of Nanchang Clay Pot Soup is key to ensure that the base flavor of the soup is consistent. Adding onion and ginger juice, cooking wine or exclusive recipes to the flavored water sets the tone for the soup. Sealing the cans: Use heat-resistant, tough aluminum foil to seal the mouth of the wajian to retain moisture and aroma. Tin foil is a feature of Nanchang Clay Pot Soup technique to prevent the aroma from leaking out and retain the special aroma. Yard cans: According to the characteristics of ingredients placed in layers, boil-resistant bones in the upper layer, easy to cook ingredients in the bottom of the jar. Simmering: Simmering soup masters need to code the jars, according to the nature of the ingredients and simmering time in order to place the tile pots, simmering 2-6 hours until cooked. Through the fire control, to remove the fishy to remove the shame to remove the stink, so that the ingredients crispy, reflecting the original flavor. Bones and roots are placed on the top of the high-temperature layer, and easy-to-cook ingredients are placed on the bottom of the jar. When simmering, you need to adjust the position of the tile jar to ensure the taste. Put the fire: The fire is a measure of the skills of the simmering soup master. Nanchang Clay Pot Simmered Soup is concerned about the fire, the simmering process needs to accurately control the changes in the fire to ensure that the original flavor of the ingredients is presented.
5. Cultural value
A small can of Clay Pot soup brings together common ingredients from Jiangxi folklore and incorporates the concept of health care. It is closely connected with the daily life of Nanchang people and has become an indispensable food on the table. It is not only a reflection of Nanchang's folk customs and living habits, but also has a broad mass base and a high degree of recognition. The production technique of Nanchang Clay Pot soup not only inherits the ancient production method, but also advances with the times and develops into a unique folk traditional technique. It not only has rich historical value, folklore value, nutritional value, craft value, but also has significant economic value.
Conclusion
Nanchang Clay Pot soup has been inherited for thousands of years, which is not only the crystallization of Gan's dietary wisdom, but also the living carrier of Chinese farming civilization. As a provincial intangible cultural heritage of Jiangxi Province, it has transcended the scope of food and become a symbol linking Nanchang's folklore memory and contemporary cultural identity.
Terms and Expressions
（1）Ginseng 西洋参 （2）Angelica 当归 （3）Codonopsis 党参 （4）Jujube 红枣 （5）Wolfberry 枸杞 （6）Yam 山药 （7）Astragalus 黄芪 （8）Clay Pot 瓦罐
Questions
1. Which province is clay pot soup a specialty dish of? 2. What are the steps involved in making clay pot soup? 3. Why is soup made in a clay pot so delicious?
Reference
[1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64. [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46. [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59.. [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.
引言
南昌瓦罐汤作为江西传统饮食文化的代表，已有千年历史。它以独特的煨制工艺、丰富的营养价值和深厚的文化内涵，成为赣菜的重要标志。
一、瓦罐汤的历史起源
南昌瓦罐汤，又称煨汤，是江西传统美食，烹饪技艺历史悠久，可追溯至春秋。《吕氏春秋》和《煨汤记》均赞其美味。北宋时，一才子郊游烹饪鱼、鸭、肉，剩余食材被埋入灰炉中煨煮，次日香气四溢，味道绝佳，此法流传民间，成为赣菜经典。
二、瓦罐汤种类的多样性
瓦罐汤有多种风味，如乌鸡、板栗猪肚、滋补老鸽、茶树菇排骨等。每种汤都含精心挑选的药材，包括西洋参、当归、党参、红枣、枸杞、山药、黄芪。优质药材是汤品鲜美的关键，它们赋予瓦罐汤多种养生功效，如消除疲劳、补肾强身、益智健体、延年益寿，达到食疗极致。
三、器皿与火候的奥秘
煨汤的秘诀在于特制的大瓦缸，高约1.3米，由粗陶制成。缸底有圆形铁筒，内放木炭加热。缸内有三层铁架，可放30多个小瓦罐。这些瓦罐通过蒸汽加热，避免直接火炖，原料在瓦罐内长时间低温烹饪，养分充分释放，汤品保持原汁原味，鲜香扑鼻，滋补不上火。 《茶经》提到茶汤三沸三变，南昌瓦罐煨汤亦然。缸内温度160-180℃时，瓦罐内壁起鱼眼泡，汤汁变浑为一沸一变。温度110-120℃时，瓦罐内壁起小泡，汤汁变白为二沸二变。温度100-110℃时，汤汁起蟹眼泡，汤汁变清为三沸三变。
四、瓦罐汤严谨的制作流程
（1）投料： 日常煨汤常用新鲜家禽、鸡蛋、菌菇等食材。肉类煨制前需清洗、加工、排酸。 （2）味水： 南昌瓦罐汤的味水调制是关键，确保汤品基础味道一致。味水中加入葱姜汁、料酒或独家配方，为汤品定基调。 （3）封罐： 使用耐热、韧性好的铝箔纸封瓦罐口，保持水分和香气。锡箔纸是南昌瓦罐汤技法特点，防止香气外泄，保留特殊香气。 （4）码罐： 根据食材特性分层放置，耐煮骨类在上层，易熟食材在缸底。 （5）煨制： 煨汤师傅需码罐，按食材性质和煨制时间依次放置瓦罐，煨制2-6小时至熟。通过火候控制，去腥去臊去膻，使食材酥烂，体现本味。高温上层放置骨头、根茎类食材，易熟食材放缸底。煨制时需调整瓦罐位置，保证口感。 （6）把火： 把火是衡量煨汤师傅技能的标准。南昌瓦罐煨汤讲究火候，煨制过程需精准控制火候变化，确保食材本味呈现。
五、文化价值
一罐小小的瓦罐汤，汇集了江西民间常见的食材，融入了养生保健的理念。它与南昌人的日常生活紧密相连，成为了餐桌上不可或缺的美食。这不仅是南昌民俗风情和生活习惯的体现，而且拥有广泛的群众基础和高度的认同感。南昌瓦罐汤的制作技艺，既传承了古老的制作方法，又与时俱进，发展成为一门独特的民间传统技艺。它不仅具有丰富的历史价值、民俗价值、营养价值、工艺价值，还具有显著的经济价值。
结论
南昌瓦罐汤历经千年传承，既是赣地饮食智慧的结晶，亦是中华农耕文明的活态载体。作为江西省级非物质文化遗产，它已超越饮食范畴，成为联结南昌民俗记忆与当代文化认同的符号。
术语与表达
（1）Ginseng 西洋参 （2）Angelica 当归 （3）Codonopsis 党参 （4）Jujube 红枣 （5）Wolfberry 枸杞 （6）Yam 山药 （7）Astragalus 黄芪 （8）Clay Pot 瓦罐
问题
1. 瓦罐汤是哪个省份的特色菜肴？ 2. 制作瓦罐汤有哪几个步骤？ 3. 为什么用瓦罐制作的汤如此鲜美？
参考文献
[1]冯欣,郑卫东.赣味汤源以标准探索南昌瓦罐煨汤的醇厚风味[J].标准生活,2024,(02):60-64. [2]黄芳.跟着央视寻味江西[J].当代江西,2024,(09):44-46. [3]刘昌宇.地道瓦罐汤[J].工会博览,2018,(20):59.. [4]皮文君.基于新时代背景下南昌瓦罐汤品牌形象设计研究[J].鞋类工艺与设计,2024,4(16):39-41.
Ai Statement
I am here to honestly state that I used AI. My major is French. Although I have passed the College English Test Band 4 and Band 6, I remain less than fully confident in my English proficiency. Therefore, after completing my paper in Chinese, I used DeepSeek to translate it into English. Subsequently, I carefully checked the English version line by line to ensure the accuracy and appropriateness of word usage. After manually finalizing the proofreading, I once again employed DeepSeek to polish both the Chinese and English versions of the paper.