Pot-Au-Feu is made by simmering bacon or salty hock with fresh bamboo shoot by gentle heat. Winter bamboo shoots are adopted in winter and bamboo shoots are adopted in spring. The word "Du" comes from dialect, which means simmering in so slight heat that the soup just slightly bubbles. Two hours later, the soup is as clean as plain water and the meat is extremely well cooked; at this time, bacon is appetizing and soft and bamboo shoots are delicious and crispy.

Pot-Au-Feu is the perfect example which well combines many materials. Just three kinds of raw materials with cheap price are needed for Pot-Au-Feu, so it is easy for getting raw materials and convenient for cooking. Its perfectness lies in the fantastic combination and infiltration among raw materials.

It is a kind of warm-up food different from wine and gives a great happiness in gustation. It meets the gentle and simple characteristic of people in Jiangsu, Zhejiang and Shanghai. If you come to visit Shanghai, a bowl of Pot-Au-Feu is a good way for approaching daily life of Shanghainese.