Braised vegetable training schools include:

1. Duoweizi Braised Vegetable Training Academy.

2. Shuweiyuan braised vegetables training center.

3. New Oriental braised vegetable training academy.

4. Shishangxiang braised vegetables training school.

5. Yushi Shangpin Braised Vegetable Training Course.

6. Jinwei Zhailu Cai Training Center.

7. Wuyunzi Lumei Training Center.

8. Barley Braised Vegetable Training Course.

9. Qinxiangyuan Braised Vegetable Technology Training Course.

10. Technical training on braised vegetables.

The origin and taste of braised vegetables:

The more famous places where braised vegetables are born are: Sichuan braised vegetables, Chongqing braised vegetables, Wuhan braised vegetables, Hunan braised vegetables, Jiangxi Braised vegetable training, Henan braised vegetable training, etc.

Braised vegetables originated in the Qin Dynasty. Because the prefect of Sichuan and Shu counties at that time sent people to dig salt wells, which were the salt wells across Guangdu. By the Western Jin Dynasty, people were already able to skillfully use salt and pepper to make brine. .

With the passage of time, the technology of braised vegetables has been slowly upgraded, and the taste has been better improved. In the Tang Dynasty, people were good at wine and meat and wrote poems, and in the Ming Dynasty, they were good at eating and recuperating. This is how braised vegetables appear in our world today. on the dining table.

The stewed vegetables we usually eat have many flavors, the more common ones are: spicy, spicy, sauce-flavored, five-spice, sweet and spicy, slightly spicy, white braised, red braised, and natural braised.