Pot-stewed vegetables originally refers to a cooking method in northeast China and some surrounding areas. It uses a stove to stew chickens, fish, geese and other foods. In modern society, it is cooked in an electric iron pan. Pot-stewed food is a northeast dish, which originated in the period of crossing the river in Guandong. Its materials are very rich, including fish, vegetables, meat and so on. Famous cuisines include braised goose and braised chicken.

Pot stew is now available all over the country, and its taste is mainly salty, which is suitable for some people with heavy tastes. But after it spread to other provinces, its taste changed with the taste of local people.