Nanchang Clay Pot Soup with Minced Pork & Egg (Easy Steamed Version)

There is something profoundly healing about a clear, savory Chinese steamed soup. While many Western soups rely on heavy cream or roasting vegetables for depth, Chinese soups often rely on the technique of steaming (or double-boiling) to extract pure flavors without clouding the broth.

This recipe is inspired by a spontaneous trip. My husband (who loves to travel as much as he loves to eat) took a high-speed train to Nanchang, the capital of Jiangxi Province. There, he fell in love with the famous Nanchang Clay Pot Soup (瓦罐汤 – Wǎ Guàn Tāng). Upon returning, we headed straight into the kitchen to recreate those flavors.

While the traditional street vendor version uses massive earthenware urns heated by charcoal to cook hundreds of small pots at once, this home-kitchen version captures that same delicate, savory comfort. It features a juicy minced pork patty (made tender with Chinese yam), a perfectly steamed egg, and earthy mushrooms.

It is incredibly low-effort but tastes like a luxury spa treatment for your stomach. If you enjoyed my Steamed Egg with Minced Pork, you will absolutely love this soupier, heartier evolution of that concept.

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What Is Nanchang Clay Pot Soup (Waguan Tang)?

Originating from Nanchang in Jiangxi Province, this soup is a breakfast staple and a culinary icon with over 1,000 years of history. Traditionally, ingredients are placed in small individual ceramic jars, sealed with foil, and placed inside a giant urn to simmer gently for hours.

Because the soup is sealed and heated indirectly, the liquid never boils violently. This preserves the delicate structure of the ingredients and ensures the broth remains crystal clear—a hallmark of high-quality Chinese soup.

In this home adaptation, we use a standard steamer or a Dutch oven setup to replicate that gentle, enveloping heat. We also use a unique “dry steam then wet steam” technique found in some regional variations, which ensures the meat patty sets perfectly before the broth is formed.

Note on Similar Recipes: This dish shares DNA with the classic Cantonese Steamed Egg with Minced Pork. However, while that dish is a custard, this is a clear soup where the egg remains whole, poached gently in the savory steam.

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Why This Recipe Works

• Infused Water: Instead of chopping ginger and scallions directly into the meat (which can ruin the smooth texture), we use infused water. This eliminates “gamey” odors while keeping the patty silky.
• Chinese Yam (Huai Shan): Blending Chinese yam into the pork acts as a natural binder and tenderizer, giving the meat a fluffy, melt-in-your-mouth texture unlike a dense burger patty.
• Two-Stage Steaming: We steam the meat and egg without water first to set the shape, then add boiling water for the second stage. This prevents the meat from breaking apart and ensures a pristine, clear broth.

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Key Ingredients & Substitutions

• Pork Collar (Meihua Rou): The original recipe calls for “Meihua meat.” This corresponds to the Pork Collar: Why It’s So Tender and How to Cook It. It has the perfect balance of fat and lean meat. If you cannot find collar, standard ground pork (at least 20% fat) works, but hand-mincing pork shoulder is best for texture.
• Chinese Yam (Nagaimo/Huai Shan): This tuber becomes slippery when grated but creates an incredibly tender meatball. Substitution: If you can’t find fresh yam, you can use a tablespoon of water chestnuts for crunch, or simply omit it and use a teaspoon of cornstarch, though the texture will be slightly firmer.
• Mushrooms: The original inspiration uses Morel mushrooms (Yang Du Jun) and Agaricus Blazei (Ji Song Rong). These are premium ingredients often used in medicinal soups.
  • Substitutions: You can easily substitute dried Shiitake mushrooms (rehydrated) or fresh button mushrooms.
• Sichuan Peppercorns: Just a few grains are soaked in water to remove the pork’s odor. You won’t eat the actual peppercorn. You can use Green Sichuan Peppercorns for a brighter floral note, or regular red ones.

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Ingredients

Yields: 2 Servings (2 Individual Bowls)

For the Pork Patty:

• 4 oz (115g) Pork Collar or fatty ground pork
• 1 inch (2.5 cm) piece of Chinese Yam (Nagaimo), peeled
• Infused Water:
  • 2 tbsp hot water
  • 1 tsp Sichuan Peppercorns (whole)
  • 1 slice Ginger
  • 1 Scallion (white part)
• ¼ tsp Salt
• ⅛ tsp White Pepper powder

For the Soup Assembly:

• 2 large Eggs
• 2-4 pieces Morel mushrooms or Shiitake mushrooms (if dried, soak in warm water for 20 mins)
• 1.5 cups (350ml) Boiling water (divided between bowls)
• 1 tsp Goji berries (rinsed)
• Chopped scallion greens (for garnish)
• Salt to taste

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Recipe Notes Before You Start

• Equipment: You will need a steamer setup. This can be a bamboo steamer over a wok, or a metal rack placed inside a large pot/Dutch oven with a lid. You will also need 2 small heat-proof ceramic bowls (soup bowls or ramekins) that fit inside your steamer.
• The Meat: If you have a cleaver, I highly recommend hand-mincing the pork. The texture is superior to machine-ground meat.
• Food Safety: Steaming is a gentle cooking method. Ensure your water is boiling before you start the timer to ensure the pork reaches a safe internal temperature of 160°F (71°C).

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Mise en Place / Prep

1. Make the Infused Water: In a small bowl, combine the ginger slice, scallion white, and Sichuan peppercorns. Pour 2 tablespoons of boiling water over them. Let this steep for 10 minutes until cool. Remove the solids; we only need the liquid.
2. Prep the Meat: Mince the pork collar finely. Finely chop the Chinese yam (it will be slippery, so be careful).
3. Mix the Filling: In a mixing bowl, combine the minced pork and yam. Gradually add the infused water (from step 1), salt, and white pepper. Stir the meat vigorously in one direction until the liquid is absorbed and the meat becomes sticky and paste-like. This technique, called shang jin (上劲), is crucial for a bouncy texture.

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How to Make Nanchang Clay Pot Soup

Step 1: Form the Base Divide the pork mixture between your two heat-proof bowls. Press the meat down gently to form a patty at the bottom. Use a spoon to create a small indentation or “well” in the center of the meat. Crack one egg into this indentation in each bowl.

Step 2: The “Dry” Steam Place the bowls into your steamer basket or pot. Do not add water to the soup bowls yet. Cover the steamer and steam over medium-high heat for 15 minutes.

• Why? This initial steam sets the protein of the pork and the egg. If we added water now, the raw meat would disperse, creating a cloudy scum. This method keeps the final soup pristine.

Step 3: The “Wet” Steam Uncover the steamer carefully (watch out for hot steam!). Pour boiling water into each bowl, filling it mostly to the top. Add your mushrooms (Morels or Shiitakes) and a pinch of salt to each bowl.

Step 4: Final Simmer Cover and steam for another 30 minutes. The long steam allows the mushroom flavors to permeate the broth and the pork to release its savory juices.

Step 5: Garnish and Serve Turn off the heat. Sprinkle goji berries and chopped scallions on top. Let it sit for 1 minute (the residual heat will plump up the goji berries). Carefully remove the hot bowls and serve immediately.

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Common Mistakes When Making This Soup

• Using Lean Meat: If you use very lean pork loin, the patty will be hard and dry. The fat from the pork collar is essential for texture.
• Adding Cold Water: In Step 3, you must use boiling water. Adding cold water to the hot meat will cause the proteins to seize up, making the meat tough and the soup flat.
• Skipping the Ginger Water: Pork can have a distinct smell. The infused water neutralizes this without leaving chunks of ginger in your smooth patty.

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About the Author & Recipe Development

I’m Lin, a culinary professional born in Sichuan. Growing up, I spent hours in my family’s restaurant kitchen, learning the importance of foundational techniques like shang jin (stirring meat to develop texture). Later, I refined these skills at a culinary institute in China.

While this recipe originates from Jiangxi, not Sichuan, the principles of flavor extraction are universal in Chinese gastronomy. I tested this recipe three times in my US kitchen. I found that while we lack the charcoal urns of Nanchang, the “dry steam then wet steam” technique is the secret to replicating that restaurant-quality clarity at home. I also substituted the rare Ji Song Rong mushrooms with accessible options to ensure you can make this wherever you are.

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Serving Suggestions

This soup is mild and soothing, making it a perfect counterbalance to spicy or heavy dishes. I love serving this alongside a Clay Pot Rice for a “pot-themed” dinner.

For a simpler meal, serve it with steamed jasmine rice and a plate of stir-fried greens, or pair it with Pork and Assorted Vegetable Chow Mein for a noodle-soup combo.

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Authoritative References

• Sichuan Peppercorns: For a deeper understanding of the spices used in the infused water, refer to this guide on Zanthoxylum spices ScienceDirect – Sichuan Pepper.
• Steaming Techniques: The science of steaming and nutrient retention is well documented. Steaming is considered one of the healthiest cooking methods NIH – Effect of Cooking Methods.
• Chinese Yam (Nagaimo): Learn more about the properties of this tuber here Specialty Produce – Nagaimo.

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Nutrition Information (Estimate)

• Calories: 280 kcal
• Protein: 18g
• Fat: 20g
• Carbohydrates: 6g
• Sodium: 450mg
• Cholesterol: 215mg

(Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included. Actual values may vary based on the specific brands and produce used.)