In terms of fat meat, tofu, vermicelli, Chinese cabbage and some crispy meatballs are stewed together, which is Nanyang's home.

The practice of taking pot cabbage is very simple. First of all, take about 500 grams of sliced cooked fat pork and add onion, ginger, sauce, spiced powder and so on. Stir fry in the hot pot. When most of the oil on the fat is squeezed out, remove the bowl, fry the Chinese cabbage until it is half cooked, then add boiling water, then add crispy meat, meatballs, vermicelli and tofu in turn, and stew for about 10 minute, then pour the fried pork and oil into the pot and stew until the vermicelli are soft. It is characterized by fat but not greasy, and sweet fragrance. Hometown people always fill a bowl. With steamed bread in one hand, they can go from village to village and chat while eating at home. Pure and fragrant pork, soft and sweet cabbage, light and delicious tofu, round and smooth vermicelli, crispy meat and the sauce flavor of meatballs filled the whole alley in a lively debate.

Guolan cuisine has become the main dish of hometown people during the Spring Festival because of its rich content and excellent taste. Its uniqueness is absolutely no less than today's seven dishes and eight bowls. Nowadays, wealthy hometown people will also serve several dishes and bowls when they have guests. However, in festivals without guests, pot cabbage is still the first choice for every family.