Charcoal cooking is central to Chinese food culture —
炭火锅 (charcoal hotpot),
炭火烤鱼 (charcoal-grilled fish), and the
老北京铜锅 (Old Beijing copper pot heated by charcoal at the table).
炭火 specifically denotes the glowing-ember stage, prized over open flame for the steady, fragrant heat.
