Pot-stewed food is a special dish in Anyang, Henan Province, which is divided into high, medium and low grades. The first category is called "sea braised dishes" with seafood, the middle category is called "Shang braised dishes", and the general category is called "Hangzhou braised dishes". The popular dishes are "whole soup bean curd brain dish", "flat noodle dish" and "crispy dregs stew", among which flat noodle dish is a kind of food that citizens like to go out early. Anyang braised dishes are characterized by rich ingredients, integrated soup and vegetables, and the raw materials are both meat and fat, fat and thin. The main ingredients are tendons, belly slices, crispy meat, diced meat, strips, meatballs, skin residue, oil gluten, yuba, vegetables and tofu. Mid-range chicken balls, fat intestines, pills, magnolia slices, fungus, etc. High-grade sea cucumber, squid, dried seaweed, etc. Stews can also be made on the spot in the form of hot pot. Here is a brief introduction to the practice of braised dishes, including the production time, the detailed proportion of main ingredients and auxiliary materials, and the detailed production process. Raw materials for pot-stewed vegetables: Chinese cabbage, kelp, sausage, mushrooms, vermicelli, vegetarian chicken, garlic sprout, coriander, sparerib soup, oil pepper and vinegar. The practice of stewing: cut all vegetables and stew them in soup, and season them with salt, spiced powder and monosodium glutamate. (Put vermicelli at last after the pot is boiled) Put garlic sprouts, coriander, oil pepper and vinegar when eating.