Have you ever tasted a delicious dry pot?

Today, let's talk about Chinese dishes such as dry pot. There are many different ways of cooking in China. And so are the delicacies derived from them. There are many cooking methods such as frying, frying, stewing, and stir-frying, among. So there are many representative dishes. Each region also has its own specialties and representative dishes. Among them, Hunan cuisine, Cantonese cuisine and Sichuan cuisine are the more famous ones. However, the dish I'm going to introduce below is not one of them, but may have some local specialties in the local language. So, eating this dish in different places may have different tastes. Therefore, this article only represents my personal opinion and has nothing to do with other works and articles.

Dry pot, also known as dry pot dish, is one of the production methods of Sichuan cuisine, originated in Deyang City, Sichuan Province. It is characterized by a spicy and fragrant taste. Later, it became popular in Chongqing, Hunan, Hubei, and Jiangxi because the tastes of these places relatively close. Then it became popular all over the country. To compare with hot pot and soup pot, the soup is less and the taste is more abundant; no need to order dishes by yourself, the dishes are relatively fixed and can be eaten directly. In operation, dry pot is more convenient than hot pot and Chinese food. And it occupies a small kitchen area, so it is favored by consumers and investors. Comparing with hot pot, dry pot has not yet emerged as a strong national brand, and it is a type of catering with great market potential.

The dry pot is the most particular about the base material. And the hot and spicy oil for the dry pot. Each pot prepare with a unique secret recipe. Then fried with a special process. The most important thing for the dry pot is the freshness. After the dry pot became a sensation. Cities such as Chengdu began to follow suit, and subsequently evolved more distinctive series of dry pots. It was the same as the original. The only thing that changed was the raw materials. And the processing method of the raw materials. The aroma and taste also different. So that a variety of dry pots with local characteristics have appeared so far. 

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