Luoyang braised dishes are a well-known routine of Luoyang people, and the materials used are simple and common. Take meatballs, shoulder poles, mushrooms, vermicelli and pork belly slices as raw materials.

The main ingredients of Luoyang stew are meatballs, shoulder poles, mushrooms, vermicelli, salt, monosodium glutamate and pepper.

In fact, the original name of this dish is "fried cabbage" rather than "chop suey". According to legend, in the Southern Song Dynasty, out of dissatisfaction with traitor Qin Gui, people regarded meatballs in boiled dishes as Qin Gui's head, fried tofu as Qin Gui's meat and vermicelli as Qin Gui's intestines. Later, because this dish was made of various miscellaneous dishes, people called it "chop suey". People in Luoyang always like to cook a big pot of chowder to entertain guests on holidays or at home. Chowder is to put cabbage, vermicelli, white tofu, fried tofu and meatballs together, and add seasonings such as ginger, onion and coriander to make a big pot. When eating, one person has a bowl, or steamed bread or white rice, which is simple, convenient and economical. This form of dining has a long history in western Henan.

Braised stew can also be called mixed rice stew or chop suey. This is a delicious dish made of many kinds of raw materials. It has the characteristics of miscellaneous taste, alcohol but not greasy, salty and delicious.