Traditional steamed vegetables include lentils, diced waxed meat, steamed ham, steamed potatoes with chopped peppers, steamed Tujia bacon, steamed eggs, steamed eggplant, steamed beans, steamed taro, steamed pork belly with dried vegetables, steamed ribs with dried edamame, steamed ribs with chopped peppers and garlic, steamed sausages, steamed pork, steamed fish, steamed dried bamboo shoots and steamed yellow vegetables.

Steamed vegetables are a cooking method that uses the steam generated after boiling water as a heat transfer medium to make food mature. In cooking, it can make staple food as well as snacks and cakes. In dish cooking, it can be used for pre-heat treatment of semi-finished products and cooking of finished products to make them mature or soft and tasty. Vegetables, chickens, ducks, fish, meat and other steamed dishes are collectively referred to.