In Tengchong, "guozi" is a must try delicacy, and earth guozi is baked from a local clay in Tengchong and cooked uniquely. A bone soup made from chicken and fresh pork ribs, with a rich base dish. Mainly green vegetables, it is made of more than ten kinds of raw materials, such as taro, radish, yellow bamboo shoots, day lily, crisp meat, pickled skin, Chicken rolls, etc. Because the pot is made of clay, it can absorb the aroma of the ingredients in the pot and maintain its original flavor. Usually, it is a delicacy made only during particularly important festivals or when distinguished guests arrive. Its delicious taste goes without saying. Because the design of the pot is to start a fire in the middle and cook food next to it, it is called "Huoshan Rehai". In Tengchong, it is also known as "Big Reunion" because the locals eat "Guozi" with their whole family sitting around, symbolizing the unity of the family.

The earthenware hotpot used in the earthenware pot is fired, emphasizing slow cooking over low heat. One way is to use chicken and ribs boiled into fresh soup as the bottom of the pot, with vegetables, taro, Huai yam, sweet potato, yellow bamboo shoots, etc. as the main ingredients, spread a layer of blister skin on it (after drying the washed fresh pig skin, use oil to soak it, then soak it in cold water, and then cut it into thin pieces), spread it layer by layer, and finally spread the Chicken rolls on it, sprinkle it with scallions for decoration. Another way is to boil the bone soup in a pot first, then put taro, yam, radish, green vegetables, and yellow bamboo shoots into the pot, boil for 5 minutes, and then move them into the earthen pot, and then put the crisp meat, soaked skin and cover them, and then place egg slices (or Chicken rolls), ham slices, inch onions at intervals, and boil them until they are done. You can eat while boiling vegetables (bean tips, spinach, etc.). In the past, earthen pots were consumed during Qingming Festival and the beginning of winter to worship ancestors, but now they are no longer limited by time and have become a daily feast for guests.