1, Multiflavor Zi Lu Cai Training College.

2. Shuweiyuan Potted Vegetable Training Center.

3. New Oriental Braised Vegetable Training College.

4. Shishangxiang Braised Potherb Training School.

5. Yushi Shangpin Braised Vegetable Training Course.

6. Jinweizhai Pot-stewed Vegetable Training Center.

7. Wuyi Luwei Training Center.

8. Barley Braised Vegetable Training Course.

9. Qinxiangyuan Pot-stewed Vegetable Technical Training Course.

10, technical training of spiced and stewed vegetables.

Origin and taste of pot-stewed vegetable training:

The well-known places in the whole country are Sichuan, Chongqing, Wuhan, Hunan, Jiangxi, Henan and so on.

Pot-stewed vegetables originated in the Qin Dynasty. At that time, because the prefect of Sichuan and Shu County sent people to dig a salt well, that is, the salt well in Guangdu, people could skillfully use salt and pepper to make brine in the Western Jin Dynasty.

With the passage of time, the technology of pot-stewed vegetables has been gradually upgraded, and the taste has been better improved. The Tang Dynasty was good at wine and meat, and the Ming Dynasty was good at dietotherapy, so pot-stewed vegetables appeared on our table today.

We usually eat braised dishes with many flavors, such as spicy, spicy, sauce-flavored, spiced, sweet and spicy, slightly spicy, white halogen, red halogen and natural halogen.