"Pot dish" is not only a way of catering, but also a cooking method. From the way of eating, it is a combination of cooking and eating utensils, so that the eater can eat while cooking, and some fresh vegetables, parsley, noodles, etc. can be put into it according to the eater's hobby, and the collocation can be varied, and the fire control of the small stove is also exquisite. First, stew with a big fire, and then cook with a small fire. At first, its taste is strong and fresh, and at last, the soup gradually fades, leaving only some oily juice, and then the dry and fragrant flavor comes out again. In terms of cooking methods, it belongs to the category of "stew without water" in this cooking method, and can be divided into three types: clear stew, muddy stew and simmer. "Stewed", that is, the main ingredients are boiled in clear soup or clear water and heated to taste. The taste is light, tender or soft, and the soup is fresh and mellow, such as "stewed beef bowl" and "stewed shredded radish bowl with shrimp"; "Muddy stew" means that the main ingredients are preliminarily heat-treated by stir-frying and frying, and then one or more ingredients are added to taste until crisp and rotten, mostly varieties with strong flavor, thick taste and strong spicy juice, such as "golden turtle and soybean bowl" and "yellow croaker stewed preserved egg bowl"; "stew" means that the main ingredients are cut into slices or strips, hung with paste, fried in hot oil, and then stewed with soup and seasoning. The main ingredients of this kind of dishes are soft and tender, rich in oil flavor, and there are many dishes in northern China, such as "stew meat" and "stew fish", and there are also dishes in Taoyuan, Changde, such as "Taoyuan slippery meat bowl" and "Taoyuan slippery meat bowl" As far as taste is concerned, there are two types: strong flavor and light flavor. Because people in Taoyuan, Changde like spicy and fresh flavor, the bowl dishes are mainly strong flavor, and if there are two bowl dishes at the banquet, they must choose strong and light, so the two complement each other. From the selection of raw materials, most of them are very common chicken, duck, fish, meat, aquatic products, eggs, beans, bean products and all kinds of sparse and dried vegetables, etc. Now there are also pot dishes and hot pot dishes made of seafood, which can be vegetarian, with a wide range of materials, and the main and auxiliary materials are very rich and casual, so it can be said that they can be stewed. Judging from the pre-treatment methods of its main ingredients, it can be made in the early stage and then stewed by stir-frying, braising, braising, braising, boiling, stewing, frying and other methods. With so many kinds of techniques, the dishes produced are naturally different in flavor and colorful, and can be prefabricated in batches, which is very suitable for the needs of accelerating the pace of people's life and the vigorous development of fast food and supermarkets. It is not difficult to see the characteristics of Taoyuan Pot dishes in Changde, such as various forms, rich taste, simple production and quick dish delivery. "Changde Taoyuan Pottery" is not only a form of catering, but also a delicious food, and it also inherits an ancient food culture. It comes from ancient times, from the people, with a strong earthy fragrance. Today, when people yearn for returning to nature and pursuing local flavor as fashion, we should not only excavate and inherit the tradition well, but also innovate and improve it, so that this ancient Hunan cuisine will glow with more dazzling brilliance.