汪集鸡汤 Wangji Chicken Soup

来自新洲的温润滋养，暖意直达心底。 

Wangji Chicken Soup offers gentle nourishment that warms your heart.

推荐理由 被誉为“楚天第一汤”，汤清味醇，肉嫩鲜香，是温补养生的代 表性汤品。其制作技艺为武汉市非物质文化遗产。 

Highlights Reputed as “the finest soup in Hubei”, this dish features clear broth, mellow flavor, and tender, savory chicken meat. A quintessential nourishing soup for wellness, it has been recognized as a Wuhan Municipal Intangible Cultural Heritage. 

故事渊源 汪集鸡汤历史悠久，其煨汤工艺在明清时期便已在当地民间流传，至今已有 300 余年历史。其核心在于汪集当地独特的甘甜井水与 15农家散养土鸡，经过长期传承与发展，形成了独特的“大火炒、小火煨”工艺，制作技艺已被列入武汉市非物质文化遗产名录。这道汤不仅是一道美味，更承载着地方饮食文化的记忆，成为新洲美食的一张响亮名片，深受本地居民与外来游客的喜爱。

About the Dish Wangji Chicken Soup has a history of over 300 years, with its simmering method passed down since the Ming and Qing dynasties. The secret lies in the sweet well water from Wangji Town and local free-range chickens. Over time, a unique cooking method featuring “stir-frying over high heat before slow simmering” was developed. Today, it is recognized as an intangible cultural heritage item of Wuhan. More than a delicacy, the soup has become a culinary emblem of Xinzhou District favored by locals and visitors alike. 

制作方法 选用汪集本地散养土鸡处理干净，热锅下油，放入鸡块与姜片大火翻炒至香气四溢、水分收干。转入砂铫，注入足量汪集井水，大火烧开后转小火，持续煨制 6 小时以上。待汤色金黄、鸡肉酥烂时，仅以盐调味，撒上葱花即可。 

Preparation Clean and chop a locally-raised free-range chicken. Stir-fry the chicken pieces with ginger over high heat until fragrant and the liquid evaporates. Transfer them to a clay pot, add enough Wangji well water, bring to a boil, then reduce to a low simmer for over six hours. Season with only a pinch of salt and sprinkle with chopped scallions before serving.