Cooking Method Of Bronze Chafing Dish

Mutton hot pot: 
According to legend, Mongolian army has a cooking method, so it is known as "Mongolian hotpot" abroad, which is quite a hot pot with Beijing characteristics. It's a copper pot that burns charcoal. The way to eat it is to eat the lamb (and later beef, etc.), vegetables, tofu and other ingredients. Because mutton heating is easy to cook, but the heating time will be hard, so it is good to use boiling water for a short time.


Pickled cabbage white meat pot:
The main material is sour cabbage and pork, it is the custom of manchu people in the qing dynasty, popular in northeast China, and then spread to Beijing. The way to eat it is to use a copper pot with a charcoal fire, and boil sour cabbage and high broth to the bottom of the pot. White meat is cooked with a rinse.

Preserved ham sausage pot:
The main ingredient for Sichuan flavor sausage, bacon, supplemented by white cabbage, spinach, cabbage and other vegetables and all kinds of mold, can also according to personal taste, gradually add tofu, bean curd cake, black fungus, dry flower, rice noodle, kelp, etc., ate and add, the flavor of a special skill. Especially in the cold winter, during the holiday, the family sit in a circle, eat hot pot, while heating, chatting, it really is the heat of the heat, the joy, enjoy the life.