"Sichuan Braised Vegetables" Paperback – June 1, 2003

Zhang Zhengxiong (Author), Zhou Ze (Author)

"Braised Food Recipes" Paperback – January 1, 2011

Xiwen Books (Editor)

"Encyclopedia of Braised Food"

Stewed food is the general name for cold food dishes in cooking, and is a variety of cold dishes. Home-cooked dishes familiar to the area. Maisheng Planning believes that braised vegetables can be divided into 9 series: red and white braised series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, five-spice series, seafood series, and cold salad series. , sun-dried, boiled or marinated, processed with a knife, simply packaged, and ready to eat. It is characterized by dry aroma, crispy tenderness, crispy texture, smoothness, no soup, not greasy, bright color, convenient to eat, and easy to carry. Much loved by people.

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