Wood-fired chicken stew is a specialty of northern and northeastern China although today it can be found all over the country. One of its distinctive features is that both the boiler and the pot are at the base of the table where the stew is cooked and eaten, which makes this type of restaurant an ideal option for winter. However, due to measures to control pollution, there are fewer and fewer restaurants that use firewood and those that do have to follow a series of guidelines.