Zhang Zhengxiong (author), Zhou Ze (author)

Pot-stewed dishes are paperback–20 1 1 year1month1day.

Rhinoceros Book (Editor)

Ludaiweiquan

Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. Mai Sheng's plan thinks that the braised dishes can be divided into nine series, namely, red and white braised dishes, salt roasted dishes, spicy dishes, pickled peppers, roast ducks, sauced dishes, spiced dishes, seafood and cold dishes. After pickling, airing, stewing or marinating, it can be eaten after knife processing and simple packaging. It is characterized by dryness, tenderness, crispness and smoothness.

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