The slippery technique keeps the dishes crisp and tender, which is the most obvious effect in slippery dishes.

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Liu Jiao (also called fried Liu Liu Liu Shao) is characterized by its slightly juicy color, crisp outside and tender inside.

Slippery, characterized by thin juice slightly more than fried, generally white, fresh and soft taste;

Soft and smooth, characterized by less oil in the soup and extremely tender and smooth taste;

Not smooth, not fragrant;

Vinegar, fresh and salty, fresh but not greasy.

Pot-stewed vegetables, the finished products are mostly dark red, light red or jujube red, with ruddy color, fresh, salty and slightly sweet taste, crisp and delicious, and yellow and fragrant juice. Sugar is put in order to add color and flavor to dishes.