Bibimbap materials: rice, meat, eggs, vegetables, mushrooms and various wild vegetables. "Bibimbap in Stone Pot", also known as "Bibimbap in Stone Bowl", is a unique rice dish in the Korean Peninsula and Heilongjiang, Jilin, Liaoning and other places in northeast China, and is one of the three famous dishes on the Korean Peninsula. Bibimbap contains the principle of "five elements, five internal organs and five colors"

Put the rice and vegetables in a stone pot, and then bake them to the bottom of the pot with a layer of crispy rice, which smells attractive. Stone pots are made of pottery, and thick black pottery pots can be directly cooked in the stove, which has good heat preservation effect.

People who chew slowly can enjoy it with peace of mind and don't have to worry about the food getting cold. The materials of bibimbap are not novel and special, mainly rice, meat, eggs, bean sprouts, mushrooms and various wild vegetables. The types of vegetables are not necessarily, as long as the seasonal vegetables with the best taste in the season are used.

The most famous bibimbap is Quanzhou bibimbap and Jinzhou bibimbap. Quanzhou bibimbap is made of Changchun glutinous rice Chili sauce from Jeolla Road, which is of high quality. In the mid-1980s, Quanzhou bibimbap was made with stewed chicken or beef tenderloin broth. The rice needs to be cooked a little harder to taste. Brass for tableware.