Delicious color, fragrance and taste are essential, and dishes pay attention to special processing and special taste. That's what people call a specialty. I recommend one to you today. Pot-stewed dishes are best for signature dishes and elbows. The difference between the north and the south is the biggest difference between the north and the south of China, such as sauce beef in the north, braised beef in the south, all kinds of spicy duck goods in Wuhan and so on. I think the brand of braised pork can best represent the foundation and taste of a braised dish. What dishes in pot-stewed dishes are suitable for signature dishes? In fact, if you figure it out, you can make dishes that the public likes. Cheap specialties, such as marinated tofu, dried tofu, vegetarian chicken, marinated lotus root, marinated eggs and so on. In fact, the key lies in the preparation of halogen and the method of halogen.

Stewed pig's trotters are suitable for making signature dishes in pot-stewed dishes, which means making a fortune. Braised duck, because there are more people eating duck, it is easy to attract a large number of guests! If you want to use a product in a pot-stewed dish as a signature dish, that is, a signature dish, first of all, this dish must be a local specialty, and others can't make it, otherwise try not to use the word signature dish. Generally speaking, braised beef and mutton is good. Most of the delicatessens in the north are braised pig's head meat, with good sales and market. You can also add kelp and tofu skin to the soup, which is delicious!

Vegetarian dishes, fish tofu, kelp knots, thousands of pieces and quail eggs can be made into signature dishes as long as they are what they like or acceptable to the public. Some people like to eat meat, while others like to be vegetarian. The variety is complete and it tastes good. They are all their own specialties! Secondly, many people don't understand the difference between sauce and halogen, and often confuse some sauce products with halogen products. Although their processes are generally similar, and the finished products are generally sold in deli, there are still some differences in taste and flavor. Delicious color, fragrance and taste are essential, and dishes pay attention to special processing and special taste. That's what people call a specialty. I recommend one to you today. Pot-stewed dishes are best for signature dishes and elbows.