Pot-stewed vegetable is a dish made of raw materials after preliminary processing and blanching in prepared marinade. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen; Sichuan bittern is the most common in China, mostly red bittern with the best taste. Well-known representatives of Sichuan braised dishes are: liao ribs, Xiangyafang, Liaoji Bangbangji, Yanzi Bletilla, Wanchun braised dishes, Bashiguan brine, Chengdu Xiang Ying braised dishes, Babaya, Wang Guozhong braised sweet-skinned duck and so on.