Legend has it that at the end of the Yuan Dynasty, a minister was sent to Tengchong to guard the pass.

After arriving at the border, he saw that the meals delivered to the soldiers at the border every day were getting cold, so the minister thought about how to make the soldiers guarding the border eat hot vegetables and rice.

He asked local craftsmen to make earthenware pots for cooking, which was convenient and trouble-free. You could have hot meals even after a long journey.

Since then, earthen pot has become one of Tengchong’s famous dishes.

Unlike ordinary hotpots made of metal, earthen pots are baked from a kind of local clay in Tengchong. The bigger difference is that earthen pots are uniquely cooked.

Bone soup made from chicken and fresh ribs, with a rich base.

It is mainly made of green vegetables and is made with more than ten kinds of raw materials such as taro, yam, white radish, carrot, fried stinky tofu, yellow bamboo shoots, yellow strips, crispy meat, pickled skin and so on.

Because the pot is made of clay, it can absorb the aroma of the ingredients in the pot and maintain its original flavor.

When eating earthen pots, pay attention to the order of dishes.

First add the cooked soup vegetables with salt, monosodium glutamate, grass fruit noodles and other seasonings into the earthen pot, then add the crispy meat, bamboo shoot slices, and yellow skin in order, and spread them evenly in the pot layer by layer in this order.

Finally, add the egg rolls and garnish with chopped green onions, and the delicious earthen pot is done.