在江西省南昌市，瓦罐汤作为南昌美食的“扛把子”，早已名声在外。南昌瓦罐汤，又称煨汤，源于宋代，距今已有千年历史，是江西南昌汉族民间传统的煨汤菜肴。南昌瓦罐汤的门道全藏在“煨”字里，正宗的南昌瓦罐汤以土陶瓦罐为容器，搭配多种食材与名贵药膳，利用硬质木炭六面体受热，经长时间煨制而成，营养成分充分溶解于汤中，使其味鲜香醇浓。历经岁月沉淀，南昌瓦罐汤不仅是一道经典赣菜美食，更成为南昌这座城市的文化符号。 In Nanchang City, Jiangxi Province, the jar soup stands as the flagship delicacy of local cuisine, long renowned beyond its borders. Known also as simmered soup, Nanchang jar soup traces its origins to the Song Dynasty, boasting a millennium-long history. It represents a traditional Han Chinese culinary practice deeply rooted in Nanchang’s folk culture. The essence of authentic Nanchang jar soup lies in the art of "slow simmering." Prepared in earthenware jars with a blend of diverse ingredients and precious herbal additions, the soup is slow-cooked over hardwood charcoal. This method ensures even heat distribution, allowing nutrients to fully dissolve into the broth and creating a rich, savory, and aromatic flavor.
Tempered by time, Nanchang jar soup has evolved beyond a classic dish of Jiangxi cuisine into an enduring cultural symbol of the city itself.
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