"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 utensils, so that consumers can eat while cooking, as well as some fresh vegetables, parsley, noodles and so on. It can be put in according to the hobby of the eater, and the collocation can be varied, and the fire control of the small stove is also very exquisite. Stew it with high fire first, and then cook it with low fire. At first, its taste was very strong and fresh, and finally the soup gradually faded, leaving only some oily juice, and then the dry smell came out again. In terms of cooking methods, it belongs to the category of "stew without water" in this cooking method, which can be divided into three types: clear stew, muddy stew and simmer stew. "Stew" means that the main ingredients are boiled in clear soup or 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 radish bowl with shrimp"; "Mud stew" means that the main ingredients are subjected to preliminary heat treatment such as stir-frying and frying, and then one or more ingredients are added to taste until crisp and rotten, and most of them are varieties with strong flavor, strong taste and spicy juice, such as "Golden Tortoise and Soybean Bowl" and "Yellow Croaker Stewed Preserved Egg Bowl"; "Stewing" means cutting the main ingredients into pieces or strips, hanging them into paste, frying them in hot oil, and stewing them with soup and seasoning. The main ingredients of this kind of dishes are soft and tender, rich in oil flavor, and there are many northern dishes, such as "stewed meat" and "stewed fish", and there are also "Taoyuan Slippery Meat Bowl" and "Taoyuan Slippery Meat Bowl" in Changde Taoyuan. As far as taste is concerned, there are two kinds: Luzhou-flavor and light-flavor. Because people in Taoyuan, Changde like spicy and delicious food, the dishes are mainly fragrant. If there are two bowls of dishes at the banquet, you must choose the shade, so the two complement each other. From the choice of raw materials, most of them are very common chickens, ducks, fish, meat, aquatic products, eggs, beans, bean products and various dried vegetables. Now there are pot dishes and hot pots made of seafood, which can be vegetarian, with a wide range of materials, and the main and auxiliary materials are very rich and optional, which can be said to be stewed. Judging from the pretreatment methods of its main components, it can be made in the early stage, and then stewed by frying, stewing, stewing, boiling, stewing and frying. With so many kinds of techniques, the dishes produced have different natural flavors and colors, and can be prefabricated in batches, which is very suitable for the needs of people's accelerated pace of life and the vigorous development of fast food and supermarkets. It is not difficult to see the characteristics of Taoyuan Potted Vegetables in Changde, which are diverse in forms, rich in taste, simple to make and quick to deliver. "Changde Taoyuan Pottery" is not only a form of catering, but also a kind of delicious food, and it also inherits an ancient catering culture. It comes from ancient times, from the people, with a strong earthy flavor. Today, when people yearn for returning to nature and pursuing local flavor, we should not only excavate and inherit the tradition well, but also innovate and improve it, so as to make this ancient Hunan cuisine glow with more dazzling brilliance.