Authentic training institutions for braised dishes are: cooking school in New Oriental and cooking school in Diaoyutai in the north.

the introduction of pot-stewed vegetables is as follows:

pot-stewed vegetables * * * are divided into 9 series, including red halogen series, baked salt series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series. Common braised dishes include braised chicken feet, elbow with ginger sauce, spiced beef, spiced goose intestines, salted duck, braised pork feet, braised duck and braised goose.

Brine can be divided into two categories: red bittern and white bittern, which have basically the same taste, belong to a compound taste, are salty and fresh, have strong five flavors, and use basically the same flavors and spices. Among them, red halogen is made with sugar, and the food is golden yellow or brown, such as braised beef and braised pork intestines. White brine is a kind of braised food without sugar, which is colorless or natural, such as white brine chicken, white brine tripe and pork tripe.

The Records of Huayang Country, written by Chang Qu, a native of the Western Jin Dynasty, traces back to the eating customs at that time, including "taste is good, spicy flavor is good" and "fish salt, tea honey and red pepper", from which we can see that people had learned to use rock salt and pepper to make brine at that time.

Pot-stewed vegetables do not belong to any cuisine, and they are found in many parts of the country, and the most famous one is Chuanlu. Sichuan brine is the most common in China, mostly red brine, and its taste is also the best. Pot-stewed dishes are the general name of cold dishes in cookery, and are well-known home-cooked dishes in various regions. Pot-stewed vegetables * * * are divided into 9 series, including red halogen series, baked salt series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series.

it can be eaten after pickling, airing, stewing or marinating, knife processing and simple packaging. It is characterized by dry fragrance, crispness, crispness, smoothness, no soup, non-greasy, bright color, convenient eating and carrying, and is loved by people.

according to the planning of Mai Sheng, * * * is divided into nine series: red and white halogen series, salt baked series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series. After pickling, airing, stewing or marinating, it can be eaten after knife processing and simple packaging, and its characteristics are dry and crisp.