火上锅 Pot-au-feu
（重定向自Pot au feu）
![一盘火上锅](/Images/godic/202502/04/Pot_au_feu24309.jpg")
![A Flemish pot-au-feu](/Images/godic/202502/04/Vlaamse_Hutsepot4309.jpg")
![Vegetables to be cooked in the pot-au-feu: carrots, turnips, leeks and onions](/Images/godic/202502/04/Legumes_a_pot_au_feu_p11504714309.jpg")
![Ingrédients du pot-au-feu](/Images/godic/202502/04/Pot-au-feu_ingrédients4309.jpg")
火上锅（法语:Pot-au-feu）是法国饮食文化中一种具有代表性的菜式。大体上以一盘牛肉倒入用蔬菜及香草调味过的清汤，用微火长时间慢炖即可。该道菜有很多不同的变种，故其作法并没有一种“菜谱式”的定式。火上锅常被看做是“具有乡土气息的”但因为其制作需要大量的肉类，所以在旧时也算得上是一笔不小的开销。
Pot au feu
中文百科
英语百科
Pot-au-feu 火上锅
（重定向自Pot au feu）
Pot-au-feu (French pronunciation: [pɔ.to.fø] "pot on the fire") is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."
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