Shandong stews are characterized by a variety of vegetables, but each has its own taste, color and shape. Pot-stewed vegetables are not a single color, but colorful. Although not avantgarde, but very honest!

Pot-stewed dishes are exquisite and artistic. For example, use fire, some use fire, some use slow fire, and some use charcoal fire. For example, use a pot, some use an iron pot, aluminum pot, and some use a casserole. Therefore, this pot-stewed dish also has high and low thickness. But no matter how it is cooked, it is a stew without losing its rich flavor.

According to legend, in the era of insufficient materials, people are reluctant to throw away leftovers. At the next meal, cook all the leftovers from the previous meal in the pot. This is the origin of Shandong braised dishes.

Northeast stew, in fact, its source can not be separated from the northeast folk food culture. This is inseparable from the broad mass base and habits. After all, the problem of food and clothing was solved first, and then the practice of improving food quality was adopted.

Northeast stew is the most common practice among these commonly used ingredients, and it is indeed a popular way to eat in Northeast China. On the one hand, the winter in Northeast China is long and the weather is cold, so it takes a long time to heat the heatable adobe sleeping platform or fire wall. Stewed meat can not only heat the food for a long time, but also make the food soft and delicious and warm the house.

Secondly, people in the northeast like to eat rice, that is, cook the rice until it is half cooked, and then take it out for steaming. Naturally, there is a pot of rice soup in the pot, which can be stewed or drunk, killing two birds with one stone.