Clay-Pot Simmered Soup 瓦罐汤
Clay-Pot Simmered Soup is featured among the local specialties of Jiangxi.
Clay-Pot Simmered Soup (瓦罐汤) is a Nanchang (南昌) breakfast food, paired with dressed rice noodles. The hot, savoury soup accompanies spicy, spring-onion-scented noodles.
How it is made
China Southern Airlines describes filling small clay pots with ingredients and placing them inside a larger clay vessel. Constant charcoal heat simmers the soup for more than six hours. The result is a richly flavoured broth with meat cooked until soft and tender.
Ingredients
Among the combinations listed in the airline’s Nanchang food guide are egg with a meat patty, lotus root with pork ribs, and tea-tree mushrooms with pork ribs.
How it is eaten
Xinhua features Nanchang soup maker Zheng Weidong (郑卫东) preparing breakfast for more than a hundred people. A pot of soup alongside a bowl of dressed noodles forms the morning pairing it highlights.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.
Image credits & notes (1)
- A bowl of Nanchang's waguan tang, a clay-pot-stewed soup, served alongside cold-dressed rice noodles. · 南昌瓦罐汤，搭配凉拌米粉，是南昌人常见的早餐组合。Photo: Qa003qa003 · CC BY-SA 4.0 · taken 2015-01-19Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
