Koushuiwa snacks are pickled with spices first, and then processed by other processes, so they are pickled.
Lu Wei refers to the cold dish made by halogen method, which is made by putting the raw materials after preliminary processing and blanching into the prepared marinade. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen. Sichuan brine is the most common in China, and red brine is the main one. Sichuan pot-stewed vegetables are slightly spicy, and besides using soup stock, they are also equipped with special Chinese medicine bags. Chaoshan Luwei is a traditional famous dish of Han nationality, belonging to Chaozhou cuisine in Cantonese cuisine.