Pot-stewed vegetables originated in the south of China, and the exact time is unknown. It is said that during the Qing Dynasty, pot-stewed dishes had become the traditional dishes of the court nobles. With the passage of time, braised dishes are loved and passed down by more and more people and become a part of China's food culture.

Pot-stewed vegetables is one of the traditional cooking methods in China, which originated in the south and has rich taste and nutritional value. Its name comes from the way of cooking, that is, adding spices during cooking to make dishes appear red. There are many kinds of braised dishes, such as braised pork, braised fish, braised eggplant and so on.

Pot-stewed vegetables is one of the traditional cooking methods in China, which originated in the south and has rich taste and nutritional value. Its name comes from the way of cooking, that is, adding spices during cooking to make dishes appear red. There are many kinds of braised dishes, such as braised pork, braised fish, braised eggplant and so on.

The name of braise in soy sauce comes from its cooking method. Braised pork refers to the process of frying ingredients in hot oil until golden brown, and then adding seasonings for cooking to make dishes appear red. This cooking method can not only make the ingredients more delicious, but also increase the appetite, which has become a classic cooking method in China's food culture.

Types of braised dishes