1, Multiflavor Luzai Training College.

2. Shuweiyuan Pot Vegetable Training Center.

3. New Oriental Braised Vegetable Training College.

4. Shishang Township Braised Wild Vegetables Training School.

5. Shiyu Shangpin Pot-stewed course.

6. Zhai Jinwei Braised Vegetable Training Center.

7. Wuyi Luwei Training Center.

8. Barley stew training course.

9. Qinxiangyuan Pot-stewed Vegetable Technical Training Course.

10, spiced braised dishes technical training.

The origin and taste of the training of pot-stewed vegetables;

Famous places in China include Sichuan, Chongqing, Wuhan, Hunan, Jiangxi, Henan and so on.

Pot-stewed vegetables originated in the Qin Dynasty. At that time, because the magistrate of Sichuan and Shujun sent people to dig a salt well, which is the salt well of Guangdu, people could skillfully make brine with salt and pepper in the Western Jin Dynasty.

With the passage of time, the technology of pot-stewed vegetables has been gradually upgraded, and the taste has been better improved. Tang dynasty was good at wine and meat, and Ming dynasty was good at dietotherapy, so today, pot-stewed vegetables appeared on our table.

There are many kinds of braised dishes we usually eat, such as spicy, spicy, sauced, spiced, sweet, slightly spicy, white, red and natural.