City business card "pot dish" culture, typical Hong Kong cuisine, may mention Hong Kong cuisine. The first thing you think of may be stockings and milk tea with Hong Kong characteristics, or authentic snacks on the street. But do you know the big pots of vegetables in Hong Kong? Cauldron cuisine is to put all the meat dishes one by one in a cauldron, which is all-encompassing and can be said to be delicious. Then next, I will take you to understand the mode of food culture in Hong Kong.

Hong Kong people have always had the custom of eating cauldron dishes during the Spring Festival. The so-called "pot dish" is to cook the dishes one by one, and put the meat and vegetables on top of each other in a pot to set up a banquet. A pot of dishes can hold all kinds of dishes.

There are different opinions about the origin of Hong Kong potted dishes. Some people say that potted vegetables are the ancestor of "Yipin Pot". Legend has it that at the end of the Southern Song Dynasty, Emperor Song (the last day and the last night) passed through the New Territories, hungry and cold. Local residents hope to be hospitable, but they can't find a large number of dishes in a hurry. Residents hurried to use a big wooden basin to hold vegetables, so there was a "pot dish". What is certain, however, is that the original origin of potted vegetables is "common people", which is closely related to the development of ancestral temples in South China.

Clan villages in the south have large ancestral halls, where villagers worship their ancestors, and there are red and white things. It is a tradition for people with the same surname to get together and eat potted vegetables. Pot dishes have always been the traditional dishes that must be selected for rural festivals. It not only has the advantages of saving tableware, but also has the beautiful meanings of "perfection", "perfection", "reunion" and "business is booming and the pot is full"

The traditional method of making potted vegetables is passed down from generation to generation, or villagers give and accept each other. Materials: pig, chicken, duck, abalone, ginseng, wings, belly, fish, shrimp, mushrooms, fish balls, etc. Can be used as the main course of potted vegetables; The ingredients are squid, pigskin, bamboo and radish. The dishes are cooked first, and then layered into the basin. The bottom layer is filled with materials that can easily absorb sauce, such as radish, pigskin and bamboo. Braised pork in the middle and chicken, duck, fish and shrimp on it. When eating, eat layer by layer, and each layer is more delicious.

Nowadays, potted vegetables are usually packed in large pots such as ceramics or metals, which is convenient for heating. The whole pot was eaten hot on the fire, rumbling and steaming.