Interestingly, the same ingredients, when cooked until the juice evaporates, are called "stew" (hui); if soup stock or water is added, they become "thick soup" (geng). Fight fat with pickles and dried fruit The core ingredient of this dish is facai, which flourishes in shallow water.
有趣的是，同樣材料，燒到湯汁收乾，叫做「燒」，湯汁稍少就是「燴」，多加高湯或水，就成了「羹」。