Dry pot

Home Food 2018-09-29

        Dry pot, one of the Sichuan cuisine production methods, originated in Mianyang, Sichuan Province, belongs to the northern Sichuan cuisine, spicy and fragrant taste. The difference between the method and traditional hot pot is that the bottom of the pot does not add water but directly cooks the vegetables with red oil, which is higher than the temperature of the hot pot. The dishes have the burning aroma of stir-fried dishes, which is different from the cooking method of the hot pot. Compared with the hot pot and soup pot, the soup is less, more flavor; do not need to order, dishes with relatively fixed, can be eaten directly. In operation, dry pot is more convenient than hot pot and Chinese food, occupying a small kitchen area, so it is favored by consumers and investors. Compared with chafing dish, the dry pot has not yet had a strong brand, and it is a brand catering to the market potential. The main varieties include: dried pot chicken, dried pot duck, dried pot mouse fish, dried pot rabbit, dried pot bullfrog, dried pot shrimp, dried pot ribs, dried pot beef and so on.

Dry pot1

        The dry pot is a kind of Sichuan cuisine, and the dry pot is named after the hot pot.

Dry pot2

        There is a lot of hot pot soup juice to adapt to shake-hot all kinds of raw materials; and dry pot soup juice is relatively small, generally served as dishes directly on the table. The first thing to do is to fry the vegetables in the kitchen and put them into a tin pot to serve the table. In order to avoid affecting the taste of the dishes after cooling, it is necessary to heat the dishes with a small fire and Shovel them with a wooden shovel to prevent sticking. Later, the pot gradually evolved into the main ingredients after eating, and then use the remaining soup (or soup) hot food or other raw materials added by the chef after processing. There are some similar forms of chaffy dish.

Dry pot3

        The dry pot originated in Mianyang City, Sichuan Province, and began to prevail in Mianyang from Nanhe dam in 2003. In a large pot, a small pot is characterized by instant melting at the entrance of the duck's palm, spicy in the hemp, spicy in the meantime, there is a unique flavor of raw materials, as well as dry pot rabbits, dry pot chicken, dry pot chicken miscellaneous, etc. After eating, add soup, and then order some shampoo dishes, such as belly, goose sausage, vegetarian dishes, consumed fish and so on to prevent not enough to eat, dry pot. Each pot is prepared with a unique recipe and then stir-fried by a special process. The most important thing about dry pot is freshness. After a sensation, Chengdu and other cities began to follow suit, followed by the evolution of more distinctive series of dry pots, never changing, only raw materials and raw material processing methods, raw materials are different, the fragrance and flavor of the formed dry pots are also different, the busy atmosphere and style of the city into the dry pot. Another style sprouted, and then there were improved techniques and varieties of dry pot, so the spicy saucepan appeared.

Dry pot4

More pic

Dry pot5

Dry pot6

Dry pot8

Dry pot9

Dry pot10

Dry pot7

Dry pot11

Dry pot12

Dry pot13