Cooking pot-stewed vegetables is risky, but different places eat differently. Northeast pot-stewed dishes with chicken as the main ingredient. Pot-stewed vegetables originally refer to the cooking forms in some places such as Northeast China and rural areas. This is a way to stew chicken, goose and fish on the stove. The famous ones are braised goose and chicken on the stove. Now it refers to a restaurant catering mode with hot pot restaurant as the main and electric cooker as the main.

Historical origin of stew pot

According to legend, Li Shimin, the king of Qin in 300 BC, took several men to the enemy camp to explore the enemy's situation. Unfortunately, the enemy found that Li Shimin and his men tried to break through, but they were injured in the battle. Just when they were about to despair, they met a herbalist who claimed that their offspring Lu had suffered a lot in the war, and supported this smart and loved person very much, and supplemented them with pheasants and rabbits in the iron pot.

Knowing that Li Shimin was injured, he added Chinese herbal medicine Li Shimin and his men after a hearty meal, and the wound healed in a few days. After Li Shimin, he started the Tang Dynasty. Every time I talk to my subordinates about the dangerous experience of spying on the enemy, he wants to relive the original delicious food. Sun Simiao, a drug king from Li Shimin, learned in detail that adding some Chinese herbal medicines beneficial to the human body to stewed vegetables is a combination of delicious food and good medicine.