Pot-stewed vegetables (cold dishes) are dishes made by blanching raw materials with marinade prepared in advance after preliminary processing. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen; Sichuan brine is common in China, mostly red brine.

Main study: hanging soup, making Sichuan-style new brine, braised pork dishes, braised vegetables, red oil, spicy chicken, refreshing fungus, pickled chicken feet, great chicken, phoenix tail with sesame sauce, fresh pepper, skillfully mixed dried tofu, ascetic chicken, hot mixed crucian carp, fried fish, white meat in Lizhuang, spicy mushroom sticks, Sichuan pickles, and pickled mustard tuber.