What dishes do you have in pot-stewed dishes?

Foods that can eat halogen are: eggs, quail eggs, lotus roots, tofu, chiba tofu, peanuts, kelp, bamboo shoots, yuba, edamame, green beans, laver and potatoes.

Pot-stewed vegetables originated in Sichuan, collectively known as Sichuan pot-stewed vegetables. China pot-stewed vegetables have a long history, a wide variety and different flavors, and are constantly surpassing and developing in its unique form. They have great influence in Guangdong cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine, and they can be seen everywhere in urban and rural areas, restaurants and streets.

Lu Wei didn't say where it came from, but it was just a smell, which was found in many parts of the country. Because of their similarity, they are collectively called Lu Wei. In addition to being slightly spicy, Lu Wei has two main characteristics. First of all, the color and taste are heavy, and then a major feature is the heavy composition of traditional Chinese medicine.

The source of pot-stewed vegetables

After the preparation of the Three Kingdoms and the Wei, Jin, Southern and Northern Dynasties, Lu Chuan took a big step in the Tang Dynasty. In order to find inspiration for poetry, poets in the Tang Dynasty like to drink when writing poems. All the drinking in the court is related to wine. And drinking is indispensable for good food, which promotes the further development of Sichuan-style braised dishes.

Pot-stewed sauce, especially the time-honored Jiangxi Huangshanghuang, specializes in all kinds of pot-stewed sauces, which are pure and delicious, and can be fragrant with your fingers. Nanchang halogen shops are all over the city. According to their taste, although it is spicy, it is not as spicy as Sichuan cuisine and Hunan cuisine. But it is slightly spicy at first, which is easy for people to adapt. Once they can't eat, they will feel that the whole mouth has begun to be agitated.