Jiangzhou copper hot pot, also known as "fire bowl", is famous for its fresh but not dry taste, lingering fragrance in the mouth and long aftertaste. The chafing dish is made of Jiangzhou's special copper chafing dish, with charcoal as the fuel and boiled soup as the soup base. Stewed, fried, stewed and steamed braised pork, ribs, meatballs, vermicelli, kelp, tofu, cabbage and other dishes are scientifically matched.

Jiangzhou copper hot pot has a big belly and can hold a lot of charcoal without fly ash. The iron grate at the bottom can provide ventilation and oxygen to ensure the burning of charcoal fire, and the pot is always in a boiling state. Different from ordinary Sichuan-Chongqing chafing dish and old Beijing chafing dish, Jiangzhou copper chafing dish is not chafing dish, but spread in chafing dish layer by layer. In the process of eating, add broth many times, so that the vegetables and meat in the pot will be more fragrant and the soup will be more delicious.