Before joining a dry pot franchise, do you know the origin of dry pot?

It is understood that dry pot is a specialty dish of the Sichuan-Chongqing region, deeply loved by a wide range of consumers. Today, the editor wants to share with you the origin of dry pot and related information. Chengdu dry pot Soul-Captivating Palm reveals the origin of dry pot for you.

Dry pot, one of the cooking methods of Sichuan cuisine, originated in Mianyang City, Sichuan Province, with a numbing, spicy, fresh and fragrant flavor. Compared with hot pot and soup pot, it has less broth and a richer taste; there is no need to order dishes yourself, as the ingredients are relatively fixed in combination and it can be eaten directly. In terms of operation, dry pot is more convenient than hot pot and Chinese dishes, and takes up less kitchen space, so it is favored by a wide range of consumers and investors. Compared with hot pot, dry pot has not yet produced a strong brand, making it a catering brand with ample market potential. Its main varieties include: dry pot chicken, dry pot duck, dry pot filefish, dry pot rabbit, dry pot bullfrog, dry pot shrimp, dry pot pork ribs, dry pot beef, etc.

Dry pot originated in Mianyang, Sichuan, and belongs to the northern Sichuan branch of Sichuan cuisine. It was carried forward and made great in Mianyang. In 2003 it became popular in Nanheba, Mianyang. At that time, the most famous was dry pot duck webs, with base vegetables using kidney beans, parsley, green and red bell peppers, and sweet potato starch sheets as the base, supplemented by a special secret dry pot base seasoning and dry pot spicy oil. The duck webs were marinated and then pressed in a pressure cooker. The finished dish is characterized by "melting in the mouth, fragrant and spicy, and the more numbing and spicy it is, the more you want to eat it."

Another one is dry pot duck heads. Dry pot duck heads are cooked by first braising and then preparing, and likewise require the secret dry pot base seasoning and dry pot old oil. One dish, one style; seemingly different but actually from the same origin. Representatives include dry pot pork ribs, dry pot rabbit, dry pot spicy bullfrog, dry pot chicken, and dry pot hairtail. The predecessor of dry pot was a classic specialty project created by combining the features and characteristics of classic Sichuan dishes such as braised chicken, Mao Xue Wang, and hot pot, and then improving them with the unique cooking techniques of the northern Sichuan branch. Eating dry pot both caters to the dependence of the tongue root and tongue tip on the equal importance of numbing and spicy, and allows one to enjoy the pleasure of hot pot after finishing the dry pot. The two combined are economical and affordable, and make hot pot more thematic.

Dry pot is a type of Sichuan cuisine, and dry pot is named in contrast to hot pot. Hot pot has a lot of broth, suitable for blanching and cooking various ingredients; while dry pot has relatively little broth, and is generally served directly as a dish. The earliest form of dry pot dishes was to stir-fry the dish in the kitchen, put it into a cast-iron pot, and then serve it at the table.

To avoid the dish cooling and affecting the taste, it is heated over a low fire to keep it warm, and a wooden spatula is used to stir it to prevent sticking to the pot. Later, dry pot gradually evolved into a form where after eating the main ingredients, the remaining broth (or added broth) is used to cook other ingredients, or the chef adds other ingredients and cooks them before eating. This is somewhat similar to the dining style of hot pot.

Dry pot is most particular about the base seasoning and dry pot spicy oil. Each pot is prepared with a unique secret recipe and then stir-fried through a special process. The most important thing about dry pot seasoning is freshness. After dry pot caused a sensation for a time, cities such as Chengdu began to imitate it, and more distinctive dry pot series evolved accordingly. All changes may vary, but the essentials remain the same; what changes is only the ingredients and the way the ingredients are handled. Different ingredients mean the aroma and taste given off by the finished dry pot also differ. The integration of the city's busy atmosphere and style gave rise to another style of dry pot. Afterward, improved techniques and varieties of dry pot appeared, and thus spicy stir-fry pot came into being.

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