Heating method: put the pot-stewed vegetables into a dish, drain water around, then heat the pot, and stop heating when the pot-stewed vegetables have hot air. Brief introduction of pot-stewed dishes: pot-stewed dishes are the general name of cold dishes in cookery and are well-known home-cooked dishes in various regions. According to Mai Sheng's plan, stewed vegetables can be divided into nine series: red and white halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series. After pickling, airing, stewing or marinating, it can be eaten after knife processing and simple packaging. It is characterized by dryness, tenderness and crispness.
China has a long history, a wide variety and different flavors, and has been constantly surpassing and developing in its unique form, which has a great influence on Cantonese cuisine, Anhui cuisine and Sichuan cuisine, and its traces can be seen everywhere in urban and rural areas, restaurants and streets.