The old Beijing shabu-shabu pot is called: charcoal-fired copper pot.

Shabu-shabu: It is said to have been cooked by the Mongolian army, so it is also known abroad as "Mongolian hot pot", and is a hot pot with Beijing characteristics. It is made in a copper pot over a charcoal fire. Lamb (or beef was added later), vegetables, tofu, and other ingredients are cooked in a boiling broth and then dipped in seasoning. Since lamb is easy to cook by heating, but hardens when heated for long periods of time, it is best served in boiling water for a short period of time, and is eaten as it is shabu-shabu.