1. Vegetables that can be braised: eggs, quail eggs, lotus roots, tofu, Chiba tofu, peanuts, kelp, bamboo shoots, yuba, edamame, green beans, sea vegetables, potatoes, pig skin, pork, Duck neck, duck gizzards, duck skeleton, chicken legs, chicken wings, chicken feet, chicken gizzards, etc.

2. Braised vegetables is a common name for cold dishes in culinary science and is a familiar home-cooked dish in various regions. The braised dishes are divided into 9 series: red braised series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold series.

3. After it has been pickled, sun-dried, boiled or marinated, it is processed by knife skills, simply packaged, and ready for consumption. It is characterized by dry aroma, crispy tenderness, crispy texture, smoothness, and no soup. , non-greasy, bright color, convenient to eat and easy to carry, it is very popular among people.

4. Chinese braised vegetables have a long history, with many types and different flavors. They have been constantly surpassing and developing in their own unique form, and have a great influence on Cantonese, Hunan, Anhui and Sichuan cuisine. It has strong power, and its traces can be seen everywhere in restaurants, restaurants, streets and alleys, no matter in the city or in the countryside.