Speaking of the origin of halogen products, it can be traced back to the distant Warring States period. The earliest record of braised dishes in history books is the famous court dish "Shandong cuisine" in the Warring States Period. The method of making "dew chicken" is recorded in "Chu Ci Evocation" and "Qi Yaomin Book". According to these records, Guo Moruo, an ancient philologist, interpreted it as "braised chicken" in the modern translation of Qu Yuan Fu. Since then, red-cooked chicken and white-cooked chicken have been developed according to "dew chicken".

The most important thing to cook braised pork is marinade. The special marinade formula is made into fresh and fragrant marinade, and then the meat, viscera, some aquatic products, vegetables and other raw materials of livestock and poultry are put into the marinade and cooked slowly with fire, so that the taste of the marinade is immersed in the texture of the raw materials, and a delicious and attractive marinade product is made. Just like other foods with regional characteristics, halogen products are different according to different regions and people. For example, northern halogen products are rich in ingredients and salty, while southern halogen products are salty and light, with many tastes and categories. Moreover, the taste of halogen products is different in different seasons, such as sour in spring, bitter in summer, spicy in autumn and salty in winter. Present situation and future development of halogen products

With the changes and continuous development of the times, the technological level of traditional halogen products has also been greatly improved. In-depth research on traditional technology and innovative advanced equipment have made the color, fragrance and taste of halogen products better sublimated. There are also small packaging, convenient packaging, and making a healthier braised formula from a nutritional point of view, which are the inevitable trends of industrial production.