More than a dozen materials are processed in advance, and then put in the pot from bottom to top, from vegetarian to meat, in an orderly way. Pour in the secret sauce before serving and simmer. The vegetarian dishes at the bottom absorb the oil essence of seafood and meat, which not only makes the vegetarian dishes have the sweetness of vegetables, but also makes the vegetarian dishes wrap the thick seafood and meat flavor.
Extended data
The origin of potted vegetables can be traced back to the late Southern Song Dynasty. In order to escape the pursuit of the nomads from the Song Dynasty, the emperor stayed in Yuen Long, Hong Kong today, hungry on the way. So the court chef had to buy ingredients in people's homes. In desperation, he could only put all kinds of ingredients together in a simple wooden basin, but he did not expect to make a delicious meal handed down from generation to generation.
At that time, the chef only had 180p, bought18 kinds of plants of the rural people at that time, and put homemade dried fish and yuba in the basin. The emperor thought it was delicious and asked the name. He didn't dare to answer that he bought the dish from the villagers in an emergency, saying it was a famous potted dish and the most famous thing in the local area.
In modern times, under the careful management of Hong Kong people, the fledgling country games have become a necessary dish for every household in Guangdong, Hong Kong and Macao on holidays. Pots and vegetables are arbitrary in size and are rich and thrifty. Whether it is wing abalone, chicken, duck and fish, or radish lotus root, you can eat it, and each family has its own collocation. Compared with the exquisite materials, the chef's intention and the warmth of family reunion are even more valuable.
Public trust. Com- Hong Kong "Nianwei" pot food: the flavor stewed in one pot embodies human feelings.