What kind of cuisine is potted vegetable? Where did it originate?

As the name implies, a potted vegetable is a dish in a pot. Of course, not just literally.

It is a Hakka dish, also called "making a fortune", which originated in the late Southern Song Dynasty and has a history of 100 years. Pot cabbage is the eating habit of Han people in Shenzhen, Huizhou, Heyuan and Hong Kong. In the New Territories of Hong Kong, whenever there are festive festivals, such as the occupation of new homes, the opening of ancestral temples or the lighting of New Year's lights, the villages in the New Territories will hold a pot banquet.

Although it doesn't look as complicated as ordinary New Year's Eve, its cultural heritage is as restrained and profound as the ingredients are spread layer by layer, and its cooking method is also very elegant. After frying, frying, burning, boiling, stewing and marinating, they are put into the pot layer by layer.

Pot cabbage is made of more than a dozen raw materials, such as chicken, duck, fish, oyster, yuba, radish, mushroom and pork. Reasonable collocation of meat and vegetables, taking into account nutrition and health. ?

At the same time, according to the quantity and special nature of ingredients, it can also bring good omen to the new year. For example, choosing ten ingredients means perfection, and choosing pork hands and beef means getting rich and bullish.

When eating, every layer will taste better, and the so-called getting better and better is just that. It is chosen as the New Territories New Year's Eve dinner precisely because its eating method conforms to the traditional patriarchal clan system of China people, and the whole family is happy to sit together and eat a pot of vegetables, which is auspicious and full of fun.

There are also many practices of potted vegetables. The most traditional practice of potted vegetables is as precious as hereditary titles, which are handed down from generation to generation or given and accepted by villagers.

The bottom layer is filled with materials that can easily absorb vegetable juice, such as radish, pigskin and bamboo. Braised pork in the middle, chicken, duck, fish and shrimp in the upper layer.

Nowadays, potted vegetables are usually packed in large pots, such as ceramics or metal, which are easy to heat. The whole pot is hot on the fire and steaming.

Wechat official account: the meal is ready.