The cooking method of "halogen" has a long history, and it is recorded in the northern Wei agricultural classics "Qi Yaomin Shu" and the Song Dynasty food code. But at present, among the eight major cuisines in China, except Chaozhou cuisine, it is not widely used. Chaoshan Luwei is a traditional famous dish of Han nationality, belonging to Chaozhou cuisine of Minnan cuisine. Braised pork is a very common and frequent cooking method for hipsters to goose, duck or pig's trotters, pig's scalp and even dog meat, which is very distinctive. This kind of bittern often appears in sacrifices, ordinary eclipses and banquets. It is made by dropping a few drops of brown sugar on the pot and the sugar will dissolve. After foaming completely, add a little water, add salt and bean paste (or soy sauce), and then add water and more than a dozen natural spices such as onion, ginger, cinnamon, star anise and fennel. When marinating, goose, duck or pig's trotters, pig's scalp, etc. After pretreatment, it was soaked in a pot and cured scientifically with fire. Of course, the duration and time required for different halogen products are different. In the high, medium and low-grade Chaozhou restaurants all over the country and the world, Chaoshan Luwei is always the best choice for signature dishes, so it is said that Chaoshan Luwei is the best in the world; In the towns and villages in Chaoshan area, there are many pot-stewed food vendors and many people buy them. Goose duck feet and wings used to be cheaper than goose duck meat, but now people pay attention to eating skillfully, and goose duck feet and wings are more expensive than goose duck meat. The production of Chaoshan Luwei has a long history, exquisite production, many schools, similar production methods and different flavors.