酥锅起源于山东省淄博市博山区，相传于北宋年间，北宋大诗人苏轼前往山东诸

The pastry pot originated in Boshan District, Zibo City, Shandong Province. According to legend, in the Northern Song Dynasty, the great poet Su Shi went to Shandong Zhucheng to serve as the prefect, and went through Yanshendian (now Boshan District) to purchase ceramic utensils. Su Shi’s sister Su Xiaomei learned from a kiln worker After using a casserole to make a "big pot dish" recipe, I started to make a pot for my brother to taste. Su Xiaomei changed the traditional method of mixing dishes by Yanshen kiln workers, and used the method of placing them in layers. She first laid the cabbage thickly on the bottom layer, and then laid out the pork, kelp, fish, tofu, cabbage and other vegetables in layers. A stone with a flat bottom was placed on the lid of the pot to increase the pressure and prevent the aroma from getting outside. leak. <br>Maybe it was because she was too tired. Little Sister Su, who watched the fire at night, fell asleep in the kitchen. It was dawn when she woke up. At this time, the casserole had been cracked by the fire, and the fire in the stove was also extinguished by the soup, but because the vegetables were compacted, they were intact. The fragrant smell has filled the entire courtyard, and even Su Shi was attracted by the fragrance. After tasting, Su Shi was full of praise, saying that this dish has the characteristics of freshness, fragrance, crispness and tenderness.

Crispy pot originated in Zibo City, Shandong Province, Boshan, it is said that during the Northern Song Dynasty, the Northern Song Dynasty poet Su Wei went to Shandong Cities to go to Taisan, through Yan Shendian (present-day Boshan) to buy ceramic utensils, Su Wei's sister Su Xiaomei learned from a kiln worker to make casserole "big pot dishes" formula, so he made a pot to let his brother taste the idea. Su Xiaomei changed the traditional mixed dish practice of Yan Shen kiln workers, and used the method of layer placement creatively. She first laid cabbage thick on the bottom layer, and then pork, sea brings, fish, tofu, cabbage and other dishes arranged layer by layer, in the lid of the pot also placed a flat stone on the bottom surface, to increase pressure, to prevent aroma leakage.<br>Perhaps because too tired, watching the fire at night Su Xiaomei fell asleep in the kitchen, woke up is already dawn. At this time the casserole has been roasted by fire, the stove fire has also been poured out of the soup, but because the dish pressed solid, but intact. The smell of incense spray has pervaded the whole compound, and even Su Wei has been attracted by this aroma. Su Wei after tasting praise, said that this dish is both fresh, fragrant, crisp, tender characteristics

Souguo originated in Boshan District, Zibo City, Shandong Province. It is said that in the Northern Song Dynasty, Su Shi, a great poet of the Northern Song Dynasty, went to Zhucheng, Shandong Province, to be a prefect. Su Shi's sister Su Xiaomei learned from a kiln worker the formula for making "big pot dishes" with casseroles, so she made the idea of making a pot for her brother to taste. Su Xiaomei changed the traditional method of putting vegetables together by Yan Shen kiln workers, and used the method of laying vegetables layer by layer. First, she laid the cabbage thick on the bottom, then put pork, kelp, fish, bean curd, cabbage and other vegetable samples layer by layer, and laid a flat stone on the bottom of the pot cover to increase the pressure and prevent the leakage of aroma.<br>Maybe it was because she was too tired. Su Xiaomei, who watched the fire at night, fell asleep in the kitchen and woke up in the morning. At this time, the casserole was cracked by the fire, and the fire in the stove was also put out by the soup, but because the food was pressed firmly, it was still intact. The fragrant smell has permeated the whole courtyard, even Su Shi was attracted by the aroma. After tasting, Su Shi praised the dish for its fresh, fragrant, crisp and tender characteristics