Serving food, the "miscellaneous" sound in Guangdong dialect, is one of the seven types of Chinese kitchens (stove, chopping board, serving food, roasted meat, dim sum, lotus flower and water table). Except Fujian and Guangdong, other places call it "steamer" or "cage pot".
Daily work can be divided into three categories. First, dry goods, abalone, shark's fin belly, pickles, China wood frog, all kinds of dried bacteria, are all introduced from here. Second, stew, where the old fire soup and nourishing stew are cooked by it. Third, braised steamed buttons, such as taro braised pork, duck braised with vegetable gall, Xiang Lian and steamed meat, all belong to them.
Extended data
Today, according to different practices, the soup on the first table can be divided into two types: pot and stew, and pot can be divided into top soup, second soup, thick (milk) soup and old fire soup (also known as example soup) for guests to order. Common ones are stewed old hen with meat rudder snake in Huaiqi Garden, stewed wild duck in hippocampus with dangshen, and stewed oxtail with carrot and potato.
Stewed dishes are mostly eaten directly in the classroom. Common ones are original soup, stewed black-bone chicken with Ligustrum lucidum and angelica sinensis, and stewed two birds with begonia and mushrooms. The key to the success or failure of soup lies in the compatibility of ingredients and drugs. For example, the soup of stag-tailed clam duck is aphrodisiac, while angelica is nourishing yin. Therefore, a good guru chef should always be familiar with the cold, hot, warm, cool, sexual taste and meridian tropism of some Chinese medicines.