Authentic Sichuan pot-stewed dishes should learn from Sichuan. If you can't go, you can also sign up for an online Sichuan halogen dish teaching class. Sichuan pot-stewed dishes taught online are also authentic and can be learned in detail. You can also go to cooking school in New Oriental, and cooking school in New Oriental also teaches.

Sichuan cuisine is mainly braised, including braised sweet-skinned duck, liao ribs and Zui Xiang Sichuan cuisine, saute spicy chicken, Baiwei chicken and braised trotters. In addition to using the old soup, it is also equipped with a special Chinese medicine bag for pickling, which can add different flavors.

Since the 1980s, with the reform and opening up, the number of professionals engaged in the collection, summary, teaching, research and development of Sichuan-style halogen cooking technology has been increasing, making Sichuan-style halogen cooking technology more exquisite and diverse. As a result, Sichuan-style pot-stewed vegetables have entered an unprecedented period of prosperity.