"Stone pot bibimbap", also known as "Korean bibimbap" and "stone bowl bibimbap", is a rice dish unique to South Korea as well as northeast China's Heilongjiang, Jilin and Liaoning. It originated in Jeonju, South Korea, and has since evolved into a typical Korean food. Jeonju's stone pot bibimbap is famous for the principle of "five elements, five organs, and five colors" in the bibimbap. Rice and dishes are put into the stone pot and baked until the bottom of the pot is covered with a layer of potpourri, which makes it fragrant and enticing. The stone pot is made of ceramic, and the thick, black ceramic pot can be taken directly to the stove for cooking and keeps the heat in well. People who chew slowly can enjoy the meal without fear of getting cold.