This cooking method appeared in the Neolithic Age when pottery was invented. Until the Bronze Age, cooking utensils were "Ding". It has been described in the Biography of Han Poetry that ancient sacrifices or celebrations should be eaten by "ringing the bell and setting the tripod", that is, people gathered around the tripod, put beef, mutton and other foods into the tripod, and share them after cooking. This is the tripod used by ancient ancestors to cook and eat them. In the early days of the invention of pottery, cooking utensils for heating food were often people's utensils. This situation lasted for a long time. Although the functions of cooking and eating utensils are gradually separated, some of them still retain their functions. For example, the "Five Boilers" that appeared in the Han Dynasty was the originator of modern multi-flavor hot pot, and there was also a kind of "stew pot", which was called "Zuo" in the Northern and Southern Dynasties, and was not only used for making. However, in Taoyuan, Changde, the raw materials that have been preliminarily cooked in advance are put in pottery stews, casseroles or small metal pots, served on the table with a small stove, and eaten by diners while cooking. This way has better preserved the ancient heritage of "Shi Ding culture" of ancient ancestors.