Stone pot is made of pure natural high-quality refractory stone, which has the characteristics of beautiful and diverse shapes, hard texture and rapid heating. When used, it does not stick to the pan, and the cooked food is beautiful and delicious. Rich in a variety of trace elements beneficial to human body. Excellent quality, stone fish is a famous dish of royal chefs in the Qing Qianlong period, which has continued to this day. People who have eaten stone fish really know its infinite mystery and incomparable, which makes them full of praise.
Extended data
The raw material of Medog Stone Pot is rare natural soapstone in the world, with soft texture. Stone pots are mainly taupe and taupe, with barrel-shaped vessels, 2-3 cm thick and different sizes. The cauldron has a diameter of about 30 cm, a middle diameter of about 20 cm and a small diameter of about 10 cm. The bottom of the cauldron has two types: flat bottom and arc shape.
Medog stone pot can withstand the high temperature of 2000℃, and has the advantages of fast heat transfer, non-stick pan and no discoloration. The soup is fragrant and delicious, and the aftertaste is mellow and lasting. Stone pot stewed food has obvious dietotherapy and health care function for patients with hypertension, heart disease and cardiovascular and cerebrovascular diseases, and is an excellent appliance for hot pot, soup pot, stir-fry, stew and cooking.
Due to climatic reasons, only seven or eight months a year are harvested in the mountains. You need to prepare enough food and firewood for two months before going up the mountain. Because there is no road, you can carry yaks and horses down the mountain and soak them in the Yarlung Zangbo River for about 30 days before using them. Stone pot contains zinc, iron, calcium, magnesium and other 16 kinds of trace elements needed by human body. The longer it is used, the more beneficial it is to the human body.