The fragrance is charming, the pot-stewed smell exudes a strong aroma, with a hint of salty and sweet taste, which makes people drool involuntarily. Wonderful taste, delicious taste, slowly taste, but also memorable.

It is changeable. There are many kinds of stewed meat, such as chicken feet, beef tendon, pork knuckle tendon and duck head. These ingredients have been uniquely processed and blended with different spice flavors, which are rich and unforgettable.

Rich in nutrition, although it seems to be fried and greasy, it is actually a very nutritious food. It is not only rich in fat and protein, but also rich in various minerals and vitamins, which is very beneficial to health.

Expanding knowledge: the characteristics of brine system

Marinating is a traditional cooking method in China. Special seasonings such as soy sauce, monosodium glutamate and sugar are used to soak the ingredients, and then spices are added for boiling. The aroma and taste of marinated wine are unforgettable. Brine wine has become a part of China's food culture, with rich nutrition and delicious taste, which is deeply loved by the broad masses of the people.

Pot-stewed vegetables have a long history, and different regions have different tastes. Common braised dishes include braised hoof, braised pig's head, braised chicken, braised duck, braised chicken feet, braised beef, braised sheep's hoof, braised duck ears, braised duck's paw, braised chicken liver, braised chicken skin, braised chicken wings, braised duck kidney, braised tofu, braised kelp and shredded bamboo.

Luwei refers to food cooked in a "halogen" way. Generally, soy sauce is the main ingredient, supplemented by other seasonings and spices, to make marinade (sauce). Put the staple food in the marinade and simmer for a long time until the staple food tastes good. Eat it while it is hot, or let it cool or ice it until the juice is collected. The marinade usually tastes better if it is left for a long time.

Generally, there are star anise, star anise, pepper, Gan Song, fennel, Amomum villosum, Amomum villosum, Alpinia officinarum, clove, clove, ginger, licorice, Amomum villosum, pepper, earthworm, Siraitia grosvenorii, rapeseed, white peony root, citronella, Cao Ling, radix aucklandiae, Daphne family, Chuanxiong, Fructus Aurantii, cumin powder and licorice.