Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. Pot-stewed vegetables are divided into 9 series, namely, red halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauced 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.

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, villages, restaurants and streets.

The initial formation of pot-stewed vegetables has gone through the historical stage from the reign of Qin Wanghui in Bashu (22 BC1) to the Ming Dynasty, which lasted about 1000 years. surname

Li Bing, the magistrate of Shu County, led more than 10,000 migrant workers to build Dujiangyan Water Conservancy Project, and sent people to "cross Guangdu Salt Well" to produce the earliest well salt in Sichuan. The Records of Huayang Country written by Changqu in the Western Jin Dynasty recorded that the dietary customs at that time were "respecting taste, fresh fragrance, spicy", "fish salt, tea honey and pickled pepper". It can be seen that people have learned to make brine with rock salt and pepper.