traditional pot used Tamil Nadu 'pongal festival' In eastern states, Champaran mutton is a delicacy. Sri Lanka People in Sri Lanka use clay pots to make many dishes including pahi (“little jackfruit”) fish curry, called abul thiyal; accharu, a chutney; as well as some meats, rice, and several types of freshwater fish called Lula, Hunga, Magura and Kawaiya. Greater China In China, the pot used for such cooking is generally known as shaguo () or boujai (), a Cantonese word for “little pot”. Clay pot dishes are sometimes labeled as “hot pot” or “hotpot” dishes on the menus of Chinese restaurants in English-speaking areas of the world, but they should not be confused with hot pot dishes that are served in a large metal bowl and cooked at the table. In Taiwan, the chicken dish sanbeiji is prepared in a clay pot. Another common Chinese clay pot is the sandpot or sandy pot, a round pot with a lid, glazed on the inside and unglazed on the outside, which allows them to be soaked before cooking but not add liquid to the ingredients. After soaking the pots are filled with food and placed in a cold oven or started over a very low burner. As of 1996 sandy pots were made in various sizes from individual serving sizes to 5 quart sizes. They are made from a specific clay which is mixed with sand before a very high-temperature firing. The sandy pot evolved from the fu, which was used in the Han Dynasty to cook a dish called weng. Common dishes are claypot rice and little pot rice. Japan In Japan, the donabe is a traditional cooking vessel. It is made from a clay that is porous and coarse. In the area around Iga, Iga-yaki (Iga-style) donabe, have been made since 1832; Iga-yaki pottery in general dates back to the 7th century and is highly valued. It became particularly popular for donabe during the Edo Period. The highest-quality donabe can take two weeks to make. There are multiple styles of donabe made for the preparation of different dishes. Donabe can be used over an open flame, and food is often served out of the donabe. A culture surrounding donabe developed called "nabe o kakomu", which means "surrounding the pot" or a communal meal. The concept has been featured repeatedly in the media and in donabe cookbooks. According to Naoko Takei