"Stone cooking" is a primitive cooking method in ancient my country, and its history can be traced back to the Paleolithic Age.

It is a cooking method that uses slates and stones (pebbles) as cooking utensils and indirectly uses the heat energy of fire to cook food.

One is external heating, which involves stacking stones and burning them until they are hot, then peeling them apart, burying the food, wrapping it tightly, and using the inward heat radiation to mature the raw materials; the other is internal heating, which is to burn the stones red and then fill them in.

Food (such as beef and sheep offal) is heated and matured; another method is stone burning, which involves digging a pit in a natural stone pit or the ground. You can also use a container such as a tree tube to fill it with water and raw materials, and then put it into the boiling method.

Red stones make water boil and cook food.

The method of using stone cooking is still popular in some areas, forming a unique stone cooking food culture.

The Monba people in the southeastern part of Lhasa, my country, are still used to roasting buckwheat or meat on thin red-hot stone slabs.

The Blang people in Xishuangbanna area work in the field and do not need to bring a stove. When cooking, they temporarily dig a hole on the beach, lay several layers of banana leaves in the hole, then pour in clean water and put the fresh fish caught from the river.

Get into the water, light a bonfire, put the red-hot pebbles into the "plantain pot", wait until the water boils and the fish is cooked, add a little salt to cook a pot of delicious pebble fish soup, and eat it with clam shells.

Don't have a taste.