Earth Pot

Earth Pot

　　Earth Pot

　　"Earth Pot" is a unique way the Dongxiang people prepare potatoes. The method is quite distinctive—no pots, no oil, yet the flavor is remarkably special, making it an unconventional and enjoyable picnic meal. The best time to enjoy "Earth Pot" is around July and August. A makeshift earthen stove is dug alongside potato fields or on hillsides. Digging the stove may seem simple, but it actually requires skill. When digging against a slope, larger soil blocks are easier to handle and make retrieving potatoes more convenient.

　　It’s important to dig with the wind direction in mind. Digging too deep can expose damp soil, making it hard to heat the soil blocks red-hot, while digging too shallow may cause smoke to build up and the fire to suffocate. The stove’s combustion chamber should be spacious enough to hold a decent number of potatoes. On top of the stove opening, a small conical tower is built using soil blocks, arranged from largest at the bottom to smallest at the top. Then firewood is placed inside the cavity and burned. Once the soil blocks turn red-hot, freshly dug potatoes are placed inside the stove, and the heated soil blocks are crushed and mixed in among the potatoes. The stove is then sealed with wet soil. After about half an hour, the potatoes are unearthed and ready to eat—yellow-skinned with a fluffy, fragrant interior that’s incredibly appetizing. This cooking method is perfect for open countryside settings and is an experience you won’t find in the bustling city.