If you study pot-stewed vegetables in Sichuan, you should go to a professional pot-stewed school. Learning is right. It's really good to learn braised dishes now, and it's easy to learn how to get a job and start a business.

Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. Pot-stewed vegetables are divided into 9 series, namely, red halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauced series, spiced series, seafood series and cold salad series.

It can be eaten after pickling, drying, stewing or marinating, knife processing and simple packaging. Its characteristics are dry fragrance, crisp, smooth, non-soup, non-greasy, bright color, convenient to eat and carry, and deeply loved by people.