Diguo

The earthen pot has a history of more than 1000 years. As early as the Han Dynasty, there were scenes depicting cooking and enjoying this kind of food in stone reliefs. After thousands of years of evolution and innovation, the earthen pot has formed a unique flavor. Its color is bright and red, its fragrance is rich and smooth, its taste is thick and pure, its shape is pure and natural, its utensils are simple and refined, and its Chinese is natural. It is really a folk representative of Chinese culture and food. The modern earthen pot originated from Weishan Lake, with a history of more than 300 years, and has been passed down to this day. In the past, we used to build a stove with stones in our own small yard, put a big iron pot, put aside vegetables, paste pot stickers, sit around the stove and eat on the floor. Therefore, it is called the earthen pot. Now the pot is on the table, and it's all on the table. It seems that not many people in Xinjiang actually grasp mutton by hand. The practice of the ground pot is to stew the vegetable head with thick juice at the bottom of the iron pot, and then stick a fragrant pot sticker on the side of the pot. Different pots have different dishes. For example, the chicken pot is really fragrant and almost immortal. Stir-fry the dried red chili and the chicks chopped into small pieces. When the chicks are tasty, stew and cook the thick juice. The long pot stickers (including coarse grains and flour and rice) are attached to the hot iron pot wall. When the chicks are finished, push the pot stickers out of the pot and enjoy them with the spicy thick juice. Pot vegetable cake is made of various kinds of miscellaneous noodles, wild vegetables and other materials, which are refined through many processes. Pot dishes are rich in nutrition with Yimeng Mountain cockerel, Weishan Lake fresh fish and fresh vegetables as the main raw materials.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)