Hotpot is a popular dish in China.

Fresh meat and vegetable bleached with boiling soup then dipped into a variety of different sauces is super tasty.  Hotpot used to be a winter dish; eating around the stove with meat just off the pot, rice wine and friends is the perfect meal for a freezing evening.  Since the invention of air conditioner, we just find any excuses for such gathering, even on a 30+c summer night.

Before the induction stove, the canister gas stove, charcoal is used to heat up the soup for hotpot.  Despite its appearance, this is stove for the hotpot where a traditionally a chimney donut shaped copper pot would be placed over the porcelain stove.  Charcoal will be placed in the slot at bottom which opened up to the center of the stove and into the copper chimney, the copper conducts the heat to the rest of the pot.