Copper Hotpot 铜火锅
Copper Hotpot is featured among the local specialties of Sichuan.
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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. Diners gather around the pot and eat the cooked ingredients with individual dipping bowls.
How it is made
China Tourism News (中国旅游报) describes vegetables such as sweet potato, Chinese yam, stem mustard and chayote forming the bottom layer. Fresh chicken, pork ribs and trotters come next, followed by cured pork, ham and cured duck. Meatballs form the top layer. Chicken and pork are chopped into chunks, while cured pork and ham are sliced before the pot is assembled.
How it is eaten
Charcoal heats the pot at the table until the ingredients are cooked. Once the initial layers have been eaten, diners can add ye tonghao (野茼蒿) greens, mint and other local greens to cook in the remaining liquid. The shared copper pot is part of Miyi's communal gatherings.
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.