Braised vegetables are divided into 9 series: red halogen series, salt series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series.
It can be eaten after pickling, drying, stewing or marinating, knife processing and simple packaging. Its characteristics are dry fragrance, crisp, smooth, non-soup, non-greasy, bright color, convenient to eat and carry, and deeply loved by people.
Braised duck neck, chicken wings, duck wings, chicken feet, duck feet, chicken gizzards, duck gizzards, duck heads, braised pork feet, lotus roots, peanuts, dried beancurd, kelp, pork intestines, duck intestines, tripe, beef and yuba.
China pot-stewed vegetables have a long history, a wide variety and different flavors, and are constantly surpassing and developing in its unique form. They have great influence in Guangdong cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine, and can be seen everywhere in cities and villages, restaurants and streets.