In Sichuan, pot-stewed vegetables are famous for their spicy flavor, which makes people drool. In Guangdong, braised dishes are mainly light, delicious and nutritious, and are deeply loved by Cantonese people. In Jiangsu and Zhejiang, stews pay more attention to the coordination of color, aroma and taste, which makes people unforgettable.
As chefs, we should learn the characteristics of braised dishes in different regions and integrate them into our own dishes to create more delicious braised dishes. At the same time, we should also pay attention to the health and nutrition of pot-stewed vegetables, choose high-quality ingredients and control the intake of oil and salt, so that people can enjoy delicious food while staying healthy.
In a word, pot-stewed dishes are one of the representatives of traditional cuisine in China, and pot-stewed dishes in different regions also have different characteristics. As chefs, we should learn to integrate these characteristics into our own dishes and create more delicious and healthy braised dishes, so that people can enjoy health while enjoying delicious food.
If it helps, please adopt it. Thank you.