Pot-stewed dishes are the general name of cold dishes in cookery, and are well-known home-cooked dishes in various regions. After curing, airing, stewing or marinating, knife processing and simple packaging, it can be eaten. It is characterized by dry fragrance, crispness, crispness, smoothness, no soup, non-greasy, bright color, convenient eating and carrying, and is very popular among people. Pot-stewed vegetables have a long history, many kinds and different flavors. Bitterns are mainly divided into two categories: red bittern and white bittern. Red halogen, the food marinated with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc.); White brine, without sugar, is colorless or natural (white braised chicken, white braised tripe and pork tripe, etc.). The time to learn to cook braised dishes depends on the actual situation. If you have a certain cooking skill, it will take about 1-3 months to learn by yourself. It usually takes about 10-20 days to study the halogen dish technology in the relevant halogen dish training institution or school, depending on your own situation.

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