Hotpot in Earthenware is a local specialty of Tengchong.

　　All the ingredients of this hotpot are simmered not in the common metal vessels but in the pottery from Manyi village on the outskirts of Tengchong, which helps retain the original taste of food.

　　The ingredients include bok choy, taro, Chinese yam and yellow bamboo shoot. The bone-in pork stock is topped with a layer of deep-fried pork rind (the preparation process is unique. Fresh pork rind needs to be dried in the sun, and then soaked and deep-fried in oil, after which it will be soaked in cold water, and finally, cut into slices.). The above all plus a circle of egg rolls make a Tengchong hotpot with excellent color, aroma and taste.

　　Dear guests, Tengchong is mostly located in a volcanic zone, just as what an old saying describes that nine out of the ten mountains in Tengchong are sunken in top. Does our inherited earthenware look like a volcano in shape, and do the ingredients look like boiled in a Large Boiling Pot? This dish is also known as a VIP dish, which is only served for New Year's Eve or VIPs.