Hot Pot are ideal for communal dining in both family and social settings, especially throughout Asia. A hot pot is served in a metal container with a shallow, circular moat for the broth surrounding a tall chimney for burning coals to heat the broth. Clay vessels may be used for hot pot dishes, and the warmer may be installed as a fixture in the dining table. These dishes are popular throughout China, where they are called fire pots. There are many regional styles, especially in Beijing and the provinces of Szechuan, Yunan, and Canton. Chinese cuisine includes Mongolian and Manchurian hot pots, and Taiwan has its own regional style. The broth for Chinese hot pots varies from mild to spicy. Ingredients include a wide array of meats, seafood, and vegetables. Noodles, dumplings, and tofu are often added toward the end of the meal when the broth is served as a soup.