Pot dish is a kind of dish cooked with pork ribs, spine, chicken, duck, goose and other common ingredients in Northeast China as the main materials, adding soup and seasoning.
Pot stickers have a long history in Northeast China. Early restaurants used old-fashioned pressure cookers to suppress some uncooked ingredients, mainly meat, such as beef, pork hands, ribs and so on.
Pot-pressed vegetables are mainly pressed with soup, and there is no oil and juice after pressing, so there is no need to thicken. The soup here can be stock, stock, chicken soup, fresh soup, bone soup, or pressed by beer. Water is evaporated by air pressure and the amount of soup, so that the raw materials are dry and fragrant. Generally, meat, potatoes, sweet potatoes, corn, taro and other raw materials with high starch content are used in pressure cooker dishes, and vegetables with leaves are not suitable.