“一碗汤一碗粉，唤醒一座城”。（A pot of soup, a bowl of rice noodles can awaken the memory of a city.）瓦罐汤是一种利用瓦罐炖煮食材而制作的汤类菜品，其独特的烹饪方式和丰富的口味使其备受推崇。

瓦罐汤的传统煨汤方法独特。当地人在制作瓦罐汤时精选食材，并选用当地优质天然矿泉水，置于1米方圆的巨型陶制瓦罐内，用木炭火煨制7小时以上（use high-quality natural mineral water sourced from local regions, place it in a giant clay pot with a radius of one meter, and then have the pot simmered over charcoal fire for over seven hours）。瓦罐的形状特殊，开口小，底部圆大，较小的开口和圆大的底部形成热循环，起到良好的保温效果。硬质木炭火的六面恒温使得瓦罐均匀受热，煨制出的瓦罐煨汤原汁原味，不伤食材营养结构，含有很高的营养价值。（The consistent temperature from the hardwood charcoal fire ensures that the clay pot is evenly heated, preserving the authentic flavor of the pot-cooked soup without compromising the nutritional structure of the ingredients. For this reason, the soup retains high nutritional value.）

江西瓦罐汤的有鸭汤、鱼汤、牛骨汤等多种品类。选取新鲜肉类，搭配各种蔬菜和名贵药材，真正做到了营养复合和膳食功效，是滋补养生、益气增血、调理身体（nourish health, invigorate Qi, increase blood, and regulate the body）的“能量美食”。

关于瓦罐汤的由来，有两种传说。其一相传是北宋嘉祐年间，一群才子相约郊游，离开时，仆人将剩余的鸡肉鱼肉等放入瓦罐，加满清泉，严密封盖，放于未熄的灰炉中。第二天打开瓦盖香气四溢，味道绝佳。其二是明末翰林大学士汤斌为官期间清廉高洁，常用清汤煮食，汤斌离任后，百姓纷纷用瓦罐煨汤，以纪念他的恩德。(According to the first legend, during the Jiayou period of the Northern Song Dynasty, a group of literati decided to go on an outing. When they left, their servants put leftover chicken and fish into a clay pot, filled it with clear spring water, sealed the lid tightly, and placed the pot in a still-heating ash stove. The next day, when the lid was opened, the air was filled with an overflowing aroma, and the taste of the soup turned out to be excellent. The second legend involes Tang Bin, an Imperial Academy Chancellor during the late Ming Dynasty, who was known for his incorruptness and integrity. He often used clear soup for cooking. After Tang Bin left his post, people began to use clay pots to cook soup, which can be seen as a way of commemorating his virtuous deeds.)

虽然两种起源说法不一，但是从这两段耐人寻味的故事中可以看出，瓦罐汤的诞生与发展与我国古代的读书人息息相关，这也使得瓦罐汤在美味之余平添了一缕历史的馥郁和书卷的韵味。

2014年，南昌瓦罐煨汤制作技艺入选南昌市第四批市级非物质文化遗产名录；2017年，南昌瓦罐煨汤制作技艺入选江西省第五批省级非物质文化遗产代表性项目名录。(In 2014, the Nanchang clay-pot soup making technique was included in the fourth batch of the municipal-level intangible cultural heritage list of Nanchang City; in 2017, the Nanchang clay-pot soup making technique was listed in the fifth batch of provincial-level representative items list of intangible cultural heritage in Jiangxi Province.)作为非遗文化的一部分，瓦罐汤承载了南昌人民对传统烹饪技艺的传承和创新。

目前许多老字号的瓦灌汤店和家庭厨房都秉持着瓦罐汤的传统煨煮方法；与此同时，一些创新者也将传统瓦罐汤与现代烹饪技巧相结合，推陈出新，创造出多样的口味和食材组合，使瓦罐汤的品类更加丰富。政府和机构通过美食展览、旅游热度推广等方式，积极宣传瓦罐汤，将其推向更广阔的市场。

瓦罐汤蕴含着南昌人民对美食的情感和关怀。（The clay-pot soup encapsulates Nanchang citizens’ affection and care for food.）它不仅是一种味觉的享受，更是对家乡味道的思念和对生活的热爱。传承瓦罐汤的制作技艺，推广舌尖上的非遗文化，希望越来越多的人爱上“南昌味道”。