Practice: cut a catty of dried spring bamboo shoots, boil them first, and fry three layers of meat until they are oily. Mix the two together and stew in a large pot, add some garlic and a little sugar, and the longer you stew, the better.

steamed pork belly with preserved greens

Practice: Yongding dried vegetables are washed with two pounds, and three layers of meat are cut into large pieces. With some ginger and sugar, the taste is good, and the two are mixed and steamed.

Cauldron is a famous traditional dish with good color and flavor. It is one of the common dishes in northern China, and it is popular in northern China. The ingredients are diverse, nutritious and rich in soup. The origin of the name of this dish, first of all, is that it has a variety of flavors, and secondly, in the early years, everyone ate and worked together, so it was called cauldron dish. ?

Although the cauldron dishes have some dirt, they can get a big mat. Cauldron dishes are only authentic with ordinary things, but if they are put into delicacies, they lose their flavor. The so-called "hundred cabbages and cabbages are beautiful, and all the meat and pork are fragrant". Pot dishes are home-cooked and should be eaten at home. Without the cauldron, it can't be called "cauldron dish". Although it is still those things, although it is still done in that way, it can only be called "stewed big dish" in a new face. Compared with "cauldron dish", it is not the original face. In many occasions where appearance and manners are emphasized, and when body shape and taste are required, enjoying a large pot of food like a gentleman not only lacks charm, but also lacks confidence.