High-grade 304 stainless steel inner pot (no coating)
Inner Pot Design
Wide mouth and narrow bottom, specially designed to cook a whole fish
Control
Manual knob for firepower adjustment
Cooking Functions
12 automatic cooking programs including:
Dry-braised fish
Braised chicken
Red-braised pork
Sauce-braised beef
Sauce reduction (4 special patented juice reduction functions)
Stir-fry (dry pot stir-fry with patented water volume fire control)
Noodle boiling
Rice porridge
Steamed rice
Boiled eggs
Home-style stew
Braised ribs
Soup simmering
Patented automatic juice reduction technology (Patent No. 20071011080) that measures sauce viscosity through the pot bottom and stops cooking to prevent burning while concentrating flavors
Patented anti-overflow design with elevated overflow electrodes and intelligent anti-overflow software (Patent Nos. 200510093419.7 and 200810224352.X) allowing high heat cooking without boiling over
Innovative dry pot stir-fry method that adjusts firepower by water content to extract rich flavors without flipping
Designed to replicate authentic traditional Chinese cooking techniques with precise fire control (high heat for searing, medium heat for cooking, low heat for simmering)
Suitable for hot pot and manual firepower adjustment for various cooking styles
No non-stick coating, safe for health-conscious users
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