Jianshui, Yunnan, produces a unique clay steamer known as the 'Qiguo,' designed specifically for steaming food. Its roots trace back over 200 years to the Qing Dynasty Qianlong period.

Crafted from the local abundant purple clay, the Qiguo undergoes a meticulous process involving clay preparation, painting, carving, and final high-temperature firing, followed by polishing with silica stones. Thanks to its distinctive structure, the Qiguo can produce delicious soup even without adding water.

The mechanism involves heating water at the bottom, allowing steam to enter through a central 'vent.' Steam first hits the lid, then flows down along the pot's walls. As the steam condenses into droplets, it releases a considerable amount of heat, achieving temperatures up to 250 degrees within the pot. Under these high temperatures, the ingredients in the pot stew to perfection.

One of the most renowned dishes prepared in this pot is 'Qiguo Chicken.' Since the broth is condensed from steam, the chicken retains much of its original flavor during steaming. Typically, a cooking time of 3-4 hours ensures optimal taste and texture.