Miyi Copper Hotpot 米易铜火锅
Miyi Copper Hotpot is featured among the local specialties of Sichuan.
Photo adjustments
Full frame retained; EXIF orientation normalized, proportionally resized to at most 800 pixels and converted to WebP. No generated pixels or subject changes. Cards may crop the display.
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.
Ingredients
Cover News (封面新闻) lists local chicken, homemade cured duck, pork trotters cured in the previous year and daojian meatballs (刀尖丸子). The accompanying ingredients include taro, sweet potato, Chinese yam, lotus root, stem lettuce, aromatics, scallions, ginger, baijiu and bone broth.
How it is made
Ingredients are arranged in layers according to their cooking requirements. Chicken, duck and cured trotters that have been fried until fragrant are placed on top, and concentrated broth is poured in. Glowing charcoal goes into the copper pot's fire chamber after the lid is fitted.
Once the hotpot boils, it simmers covered for half an hour. Freshly prepared daojian meatballs are then added and cooked under the lid for another five minutes. The finished pot is served with a fragrant dipping sauce.
Where it comes from
The same account identifies the cooking technique as a county-level intangible heritage practice and describes the pot as a dish shared by families gathered around a table.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-30. Recipes and servings vary between kitchens.