The origin of Wanchun pot-stewed meal

In the early Qing Dynasty, according to their respective characteristics, "Lu" has formed two major factions, namely "South Lu" and "North Lu", and four major Lu systems. Among the four halogen systems, Sichuan halogen, Guangdong halogen, Chaozhou halogen and Hakka halogen stand out from the crowd. Sichuan bittern can be divided into three types: red bittern, white bittern and yellow bittern, among which Wanchun bittern is the representative of yellow bittern.

In fact, Wanchun pot-stewed food is not a patent of someone, and no one has registered it. It is a folk technical formula of wanchun town Zhou Jia and Li Jia in Wenjiang District, and it is widely circulated with its unique flavor of braised dishes. Today's Wanchun pot-stewed dishes are almost from the hands of several brothers of the Li family and their disciples. These people finally brought the flavor of Wanchun pot-stewed vegetables to Chengdu today. It is said that the old pot-stewed dish in Wanchun has a history of nearly a hundred years, and it is a fine pot-stewed dish cooked by absorbing the flavor of pot-stewed dishes in many places. It is said that it is not until the Spring Festival that Chengdu people will taste delicious pot-stewed dishes when entertaining relatives and friends. Later, this technique was passed down from generation to generation, and in recent years, restaurants were widely opened in wanchun town, becoming a famous local specialty.