The kansiva cans of pots of chowd soup is a popular food for southern folk. It uses a special large-barrel tank, which can be set on fire, with an iron rack in it, and the cook puts a layer of a small-barrel can with soup on it, coded it, and then lights charcoal, so that the soup inside it can be cooked with the high temperature generated by charcoal fires. It's about 1 or 3 meters tall, made of rough clay. At the bottom of the tank there was a round iron cylinder, which contained charcoal to set fire to. There are three layers of iron in the tank that can put in about 30 or so mini cans. The top of the tank is covered with an iron cap, which can be lifted at any time, and the charcoal canisters are carried out from the top with an iron clamp. The tin cans for soup are about 18 centimetres tall, about 20 centimetres in diameter, have a small handle and can hold the table with your hand, and there is a small cap on the can, with a small hole in it, to vent the extra heat when the so...