Am I the first one here to write something about south China’s Jiangxi Province, a plain province surrounded by it’s bling-bling wealthy neighbors of Guangdong, Fujian and Zhejiang? Well then, it is my honor to talk about the place where I spent four years of my college life.

If one happens to visit Jiangxi, in winter, or any other seasons, it is a good idea to try it’s clay pot soup or crock soup, a local delicacy which has a history of over a thousand years.

Usually in every clay pot soup restaurant, there is one or more giant crocks with a number of small clay pots laid on each of the iron layers inside the giant container, simmering for around seven to twelve hours before served to eaters.

There are a range of soups on the list, most common collocations are meatball with eggs; pork ribs or black chicken.

Long time of simmering in a clay pot helps to exploit fully of the material’s ingredients and make the soup fragrant, nutritious and also very hot, though the pot carrying the soup is no bigger than a coffee cup, it takes a long time to finish it if you don’t want to get your tongue numb.

After finishing it in a cold day in winter, you will feel the blood circulating your whole body turn smooth and warm, also for me, there comes a good mood, and the effect is even better than eating sweet food.

While recently, it is reported that the clay pot soup have also been sent to Antarctic to serve the Chinese expedition teams there. The soup, made in a traditional way and kept in self-heating cans is warmly welcomed by the explorers.

Soup that is nutritious is always a healthy choice of diet, they are easy to take in, entitle you with energy without adding too much weight.

And one more piece of advice at the end, if you happen to try the clay pot soup in some day, please puff and sip, don’t rush to it, because the soup is no less hotter than McDonald's coffee.

Here are some pics for your imagination:

The giant crock

Inside the giant crock.

What we usually eat for breakfast: clay pot soup and rice noodles.