The initial formation of pot-stewed vegetables has gone through the historical stage from the reign of Qin Wanghui in Bashu (22 BC1) to the Ming Dynasty, which lasted about 1000 years. Li Bing, the magistrate of Shu County in Qin Dynasty, led more than 10,000 migrant workers to build Dujiangyan Water Conservancy Project, and later sent people to "cross Guangdu Salt Well" to produce the earliest well salt in Sichuan. According to the Records of Huayang Country written by Chang Qu, a native of the Western Jin Dynasty, the dietary customs at that time were "fragrant, spicy and fragrant", "fish and salt, tea honey and pickled pepper". It can be seen that people have learned to make brine with rock salt and pepper.

By the Western Han Dynasty, due to the extensive exploitation and use of well salt, the Sichuan people's eating habit of "respecting taste and being spicy" had been formed. Zuo Si, a man from the Western Han Dynasty, recorded in Shu Du Fu that "regulating five flavors", the sum of sweetness and sweetness, ..., five meats and seven dishes, and those who are tired of smelling them can nourish the mind and nourish the blood without doing their best ",while regulating the husband's five flavors is about the seasoning method of halogen. "Shudu" is the "Golden City and Stone Country" written in it, and it is also the central area. Both beautiful and respectful, the real name is Chengdu. "At that time, the production had been greatly enriched and the economy developed rapidly, which was also the source of the name" Chengdu ""Can Cong Lei Zu, reeling brocade; Du Yu, fishing and hunting cuckoos. Get together in one year, become a city in two years, and become Chengdu in three years. "

After the preparation of the Three Kingdoms and the Wei, Jin, Southern and Northern Dynasties, Lu Chuan took a big step in the Tang Dynasty. In order to find inspiration for poetry, poets in the Tang Dynasty like to drink when writing poems. All the drinking in the court is related to wine. And drinking is indispensable for food. This promoted the further development of Sichuan-style pot-stewed dishes.

People's dietary customs in Ming Dynasty paid attention to health preservation and dietotherapy. In particular, the publication of "Drinking Dietotherapy" and "Compendium of Materia Medica" in the Ming Dynasty promoted the attention of people in the ruling and opposition circles to dietotherapy. Because some recorded medicinal materials can not only prevent and cure diseases, but also produce fragrance and achieve the purpose of seasoning, most of them are used as seasonings for stews.