Based on the conversion of 50 pieces of raw beef per catty, the cost of braised beef has reached 70~80 pieces after deducting the production costs such as loss, labor and water and electricity, and it is sold at 100 piece per catty, with small profits but quick turnover.

Luwei refers to the dishes cooked by putting the raw materials that have been preliminarily processed and blanched into the prepared marinade, which can be generally divided into three categories: red halogen, yellow halogen and white halogen. Sichuan bittern is the most common in China, and the representative of Sichuan bittern, such as the old bittern in Liao ribs, is mainly red bittern. The key to making pot-stewed flavor is the preparation of brine, and different traditional Chinese medicine spices can be made into different flavors of brine. There are several kinds of spices used to cook braised dishes in the market, such as star anise, cinnamon, pepper, Gan Song, fennel, cardamom and nutmeg. The preparation of marinade is the first key to make marinade well. The quality of marinade preparation will directly affect the color and taste quality of marinade.