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Jiangxi Cuisine: Waguantang (Earthenware Pot Soup)

cloud@雲南(帰国中)

[JP] | Waguantang
[CN] | wǎguàntāng

A style of soup where ingredients are slowly heated over charcoal inside a large earthenware pot (waguan). The broth and ingredients vary, and it is a representative dish of Jiangxi Province, often eaten for breakfast alongside staples like banfen (mixed rice noodles).

Haidai paigu waguantang. Kelp and spare rib soup.
The menu at a certain waguantang shop.
Small earthenware pots are heated inside a large one overnight. Large tongs are used to move the charcoal inside or to scrape out ash from the hole at the bottom.
While I was drinking the soup and asking various questions, they gave me a demonstration.
The inside is packed with small earthenware pots. They distinguish the contents by the color of the lids or where they are placed.
A tool for putting in and taking out the small earthenware pots.
Hook it onto the neck of the small earthenware pot.

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