The origin of halogen products can be traced back to the distant Warring States period. The earliest record of braised dishes in history books is the famous court dish "Shandong cuisine" in the Warring States Period. The method of making "dew chicken" is recorded in "Chu Ci Evocation" and "Qi Yaomin Book". According to these records, Guo Moruo, an ancient philologist, interpreted it as "braised chicken" in the modern translation of Qu Yuan Fu. Since then, red-cooked chicken and white-cooked chicken have been developed according to "dew chicken".