Hotpots & shared pots 火锅锅物

Songpan traditional hotpot 松潘土火锅

The broth grows richer as the layers warm, while vegetables and noodles absorb meat juices.

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Qingchuan copper hotpot 青川铜火锅

The result is a savory broth with a mixture of soft vegetables, tender meat and any chewy starch additions.

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Chengdu hotpot 成都火锅

Red broth combines chili heat, Sichuan-pepper tingle and rich aromatics, while gentler broths highlight the ingredients' own flavors and textures.

Copper Hotpot 铜火锅

Copper Hotpot (铜火锅) in Panzhihua (攀枝花) includes the Miyi (米易) tradition of cooking layered meats and vegetables in a charcoal-heated copper pot.

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Miyi Copper Hotpot 米易铜火锅

Miyi Copper Hotpot (米易铜火锅) is a charcoal-heated hotpot from Miyi (米易), in Panzhihua (攀枝花). A red-copper vessel holds layered meats, root vegetables and a rich broth.

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Gao County Earthenware Hot Pot 高县土火锅

Gao County Earthenware Hot Pot (高县土火锅) is a layered stew cooked in a hand-made clay pot in Gao County (高县), part of Yibin (宜宾) in southern Sichuan.

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Jiuzhaigou Yak Meat Soup Hot Pot 九寨沟牦牛肉汤锅

Jiuzhaigou Yak Meat Soup Hot Pot (九寨沟牦牛肉汤锅) is listed among the local specialties of Ngawa Tibetan and Qiang Autonomous Prefecture, Sichuan. The name includes 牛肉 (beef). The term 汤 points to soup.

Yak Meat Soup Hot Pot 牦牛肉汤锅

Yak Meat Soup Hot Pot (牦牛肉汤锅) is listed among the local specialties of Garzê Tibetan Autonomous Prefecture, Sichuan. The name includes 牛肉 (beef). The term 汤 points to soup.