老饕聊中国传统美食卤菜Chinese traditional cuisine of Shushi (Pot---stewed meat or fowl)    

卤菜在中国各地有不同的制作方法，但以四川的卤菜最为出名，历史最悠久。卤菜在中国有近两千年的历史了，中国秦朝时，四川名叫蜀郡，蜀郡的老百姓已经会用调料制造卤水，开始制作卤菜了。经过长时间的发展，卤菜在中国唐朝时已制作十分成熟，史书与诗人诗集均有记载卤菜的味道美。传至中国明朝时，明朝人更把中药材放入卤水调料裏，制作出了有保健养生的中药卤菜。卤菜可用食材范围很广，可肉类（各种红肉、内脏等）、素菜类（豆腐乾等），都可以制作卤菜，通常是下酒的佳品，受到大家喜爱。

Shushi has different production methods in various regions of China, while the Shushi of Sichuan is the most famous and has the longest history. Shushi a history of nearly two thousand years in China. In the Qin Dynasty of China, Sichuan was called Shu, and the people there had already used seasonings to make brine and began to produce pot-stewed vegetables, Shushi. After a long period of development, it has been very mature in the Tang Dynasty of China. Both the history books and the poets’poems have a record of Shushi, which has a good taste. When it was in the Ming Dynasty of China, people began to put the Chinese herbal medicines into the brine sauce and made the Chinese medicine stewed vegetables, which is beneficial for health.There are so many ingredients that can be used for making Shushi, such as meat (various red meat, viscera, etc.), vegetarian dishes (tofu, etc.), which can be used as ingredients of Shushi. The dish usually is served with wine, and it is loved by everyone.