In many Hmong homes, the wood-fire stove sits at the center of the house. For generations it has served not only for cooking but also for warmth, especially during the cold mountain winters. After returning from the fields, family members often gather around the fire to prepare dinner while talking about the day’s work. Meals are usually made from simple ingredients such as sticky rice, forest vegetables, or meat raised at home. The cooking itself is slow and depends on keeping the fire steady rather than using complex techniques. Over time, the stove has kept the same role in the household: the place where meals begin, where families sit together, and where everyday cooking habits are passed from one generation to the next.