ABSTRACT
The advantage of braising food is that it can be kept for a few days ~nd it tastes just as good after it has been warmed up again. Cold braised jelly meat, chicken, etc., are especially good; moreover, they can h:J ''stretched to last" by adding vegetables such as spinach, celery, cabbage, etc. The U5ual way is to fry the vegetables first, then warm up the braised meat, etc., aQd add to the vegetables which becomes more tasty with the brown gravy. Ordinary meats used are: pork leg, pork shoulder, pork sides with skin, beef, mutton, lamb, leg of mutton with skin, whole chicken, 11-hole duck, carp, mullet and bream.
