The charcoal-fire pot in the city, also known as the “Fire Bowl”, is made in a way different from the usual canteens of Kawasumi and Beijing. The food in the pots is not scavenging, but rather is laid in a copper-fire pan with cooked, steamed, fried, stewed red meat, souffled meat, lavenders, ribs, fried meatballs and flour, sea belts, tofu, cabbage, etc. In general, cabbage is laid at the bottom of the floor, with a single layer and a higher layer. I'm going to have to make some soup, use charcoal as a fuel, and cook and eat。
