【Winter Bowls】The Soul-Warming Copper Pot

小寒一过，北风便真正有了刀刃般的力道。山西的冬天，是从一口铜火锅里升腾起来的——不是暖气的温吞，也不是炉火的燥热，而是那直冲天灵盖的、带着木炭烟熏气与荤鲜交织的滚烫。在山西人的江湖里，冬日的第一场寒，要用铜火锅来“接招”。

Once Minor Cold passes, the north wind truly gains a blade-like edge. Winter in Shanxi rises from the steam of a copper hot pot. In the world of Shanxi people, the first true cold of winter must be met with the “answer” of a copper hot pot.

这铜锅，山西人叫它“旱火锅”，也叫“年火锅”。一个“旱”字，道尽了它与汤汤水水涮锅的不同——食材是层层码好的，炭火是慢煨的，滋味是早就藏在每一层里的。年节时分，家家灶间都坐着一尊铜锅，烟囱冲天，炭火通红，那景象不像做饭，倒像一场庄重的仪式。铜锅一上桌，年的气象便立住了。

This copper pot is called the “dry hot pot” or the “New Year hot pot” by locals. The word “dry” captures its difference from broth-based dipping pots—the ingredients are layered and arranged, the charcoal fire simmers slowly, and the flavors are already embedded within each layer. During the New Year season, a copper pot sits in every household kitchen, its chimney standing tall, the charcoal burning bright red—a scene less like cooking and more like a solemn ritual. Once the copper pot is placed on the table, the spirit of the New Year is firmly established.

老山西的铜锅，讲究的是“老八样”的排兵布阵。最底下是垫底的“三剑客”：土豆吸饱了肉汤变得绵软起沙，粉条晶莹剔透缠缠绵绵，白菜则是清甜的底色，托住了所有的厚重。往上，便是江湖的主场了：酥烂入味的排骨、弹牙紧实的手打丸子，最顶上，肥瘦相间的烧肉铺得层层叠叠，像给这锅江山盖上了一层荣耀的盔甲。炭火在锅心不急不躁地燃着，热气顺着烟囱袅袅升起，各色食材就在这方寸天地里，开始了漫长而深情的交融。

The traditional Shanxi copper pot emphasizes the strategic arrangement of the “Eight Traditional Delicacies.” At the very bottom lie the “Three Guardians”: potatoes that have absorbed the meat broth until soft and sandy, translucent and entwined glass noodles, and cabbage that provides a fresh, sweet base supporting all the richness above. Further up is the heart of this culinary world: fall-off-the-bone tender ribs, springy and firm hand-beaten meatballs, and at the very top, layer upon layer of braised pork belly with a perfect balance of fat and lean, like a glorious armor covering this pot of abundance. The charcoal fire burns steadily and patiently at the center of the pot, heat rising in wisps from the chimney, while all the ingredients begin their slow, profound melding within this confined space.

待到揭盖的那一刻，蒸汽轰然扑面，眼前是色彩纷呈、汁浓肉烂的一锅丰盛。先夹起一片颤巍巍的烧肉，早已酥软得不需用力，只需在蒜泥辣醋碟里轻轻一蘸——醋的酸爽锐利瞬间劈开油脂的丰腴，肉的醇香随之在口中轰然炸开。再捞起一筷子吸饱精华的粉条，连同丸子、白菜一道送入口中，层次分明的口感与浑然一体的鲜味在齿间交响。一口下肚，暖意不是缓缓蔓延，而是从喉咙直坠胃底，再迅速向四肢百骸扩散开去，逼出骨缝里最后一丝寒气。