The Fire Pot

Originating with the Mongols as a way to keep food hot throughout the meal in the bitterly cold winter months, the fire pot, called ho-go in Chinese, has been much refined over the centuries in China. The object itself underwent a transformation from a pot over a crude brazier to a beautiful and ingenious utensil, made of brass, copper, pewter, or stainless steel; with a built-in compartment for charcoal or Sterno. And from the robust fare of mutton or beef, coarse vegetables, and hearty noodles, the contents have been refined and widened to include assorted meats, poultry, seafood, leafy vegetables, and vegetarian products. Nevertheless, the fire pot offers a basically simple way of eating; there is no cooking art involved. The flavor is rather plain, but one can make an impressive display of finely cut ingredients, especially for the Chrysanthemum Pot.