It's best to go to the south to eat brine, which belongs to Cantonese cuisine. I suggest you go to Guangzhou to eat, which is better. Pot-stewed vegetable is a dish made by boiling the raw materials after preliminary processing and blanching in prepared marinade. Generally, it can be divided into three categories: red halogen and white halogen; Sichuan brine is the most common in China, mostly red brine, and its taste is also the best.