History and Culture of Stewed Pot Core

1. Stewed food is a traditional dish in Nanjing. Cooked with the famous vegetable "Short Foot Yellow" as the main raw material, this vegetable variety is best planted in Wanzhu Park in the southwest corner of Nandu, and has the characteristics of fresh leaves, white stems, yellow hearts and no tendons.

2. How strict was the editor-in-chief of Happy Forest, the supplement of Shanghai News in 1930s? A once praised this dish as "fresh and elegant, with endless taste" on the topic of "telling the core of this dish with a delicious taste".

3. Yuan Mei, a Qing man, said: "It is appropriate to pan fry, bowl soup, iron and copper, and casserole." Casserole is an ancient ceramic cooker in China, which has good thermal insulation performance and makes the dishes soft, rotten and crisp. Instant in the mouth, soup and vegetables are integrated. This soup is thick and delicious. Su Dongpo said in his poem: "I don't know that there are thousands of hectares of snow in Jiangxing, and the morning smoke hangs on the eaves alone;" That pile of spring is like jade, and the beans cooked in casserole are as soft as crisp. "He cooked bean porridge in a casserole.