"Chongqing hotpot" with various styles and names has blossomed all over China and abroad. They have made great achievements in their journey to fame. However, every autumn and winter, Yibin prefers the "earth hotpot" with the most Yibin characteristics. Originally, earthen hotpot is a kind of cooking utensils and containers with Yibin characteristics. Somehow, earthen hotpot was called a dish later. Generally, the earthen hotpot is a dish, with taro as the "bottom", and then pig's trotters, chicken, sea cucumber, squid, yellow flower, fungus, egg rolls, etc. are placed in turn, and then salt, star anise, Sannai, pepper, etc. are added to enhance the flavor, and finally the bone soup is scooped in, the pot is covered, and the dishes are served. Then, in the earthen hotpot cylindrical "furnace core" that is higher than the ring container, add appropriate firewood or coal, and cook it over a slow fire. When the soup is fresh and the meat is cooked, a traditional Yibin earthen hotpot can be served. If "yellow ginger" is added to enhance the flavor, it will be the icing on the cake! As for the taste? Anyway, Yibin people have been passing it down for a long time and never get tired of eating it. As for guests from afar, just taste it yourself and you will know everything! What needs to be told is that Yibin people's evaluation is only three words, that is, "no more display"! As a cooking utensil, the earthen hot pot is a shape that has changed from the ancient tripods and yi, with a cylindrical stove and stove core in the middle, and a semi-ring-shaped container glued to the waist. The reason why it is called "earth" is because it is indeed made of pure earth. Here, I will introduce you to the firing skills of Gaoxian earthen hot pot. Gaoxian earthen hot pot is produced on the banks of the Nanguan River in the seventh group of Dongsheng Village, Qingfu Town, Gaoxian County, Yibin City. Its main raw material is a special kind of soil taken from the well. After "collecting" this kind of soil in the Tenglong area of Gaoxian County, it is made into mature material through "crushing", "stepping" and "throwing". Then, it is "shaped" and "pasted" according to the design of the cylindrical stove core and the ring container. After the shape of the vessel is completed, it is then "air-dried" for a long time. After it is completely dry, it can be "put into the kiln" and "fired" with a fierce fire. After it is estimated to be successful, the masters will go through the procedures of "closing the fire", "adding water", and "cooling". They use rolling machines, three types of (large, medium, and small) molds, bowls, brushes, chisels, shovels, and glaze cellars to play with the mud. And the size seems to be arbitrary. Until the "out of the kiln" is selected, it is packaged and put on the market. The firing of the earthen hot pot is roughly like this, and then it can be put into use. The soil of this kind of earthen hot pot contains a variety of trace elements and minerals that are beneficial to human health, and the dishes cooked in the "earth hot pot" have a special taste of freshness, fragrance, and crispness, so everyone flocks to it, and they are proud to enjoy an earthen hot pot, and they are proud and complacent about being able to make a Yibin earthen hot pot. The firing technique of Gaoxian earthen hot pot can be traced back to the late Ming and early Qing dynasties. Its popularity is inevitably related to the choice of "cooking hundreds of dishes in one pot". Its shape is obviously related to the reputation of "Sichuan is the best cuisine in Kyushu". Now, Gaoxian hot pot has been sold to Neijiang, Weiyuan, Chengdu, Inner Mongolia, Guangzhou, Taiwan and other places. It silently declares again that the more local something is, the more foreign it is! Zhang Xingming (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)