My colleagues told me few years back that hot pot days is dead and the new era for a new family member called Dry Pot is taking over, which i think is a bit too much and exaggerated. I do really love hotpot. It is a must for me in each and every occasions, but to this whole new thingy - Dry Pot.... was a big question mark for me.
It is said that Dry Pot comes originally from an area in Deyang, Sichuan and spread out all over the mainland and especially popular in ChongQing as well. It is a northern Sichuan dishes where the local will only add veggies cooking in the wok with the seasoning but they would serve generously with meat and seafood when there is guest on the house to make it richer.
I was introduced to this Dry Pot aka "Gan Guo" in mandarin saying 2 years back for the first time when i dropped in Oz at a chinese Sichuan restaurant in Chinatown, and unlike hot pot where we dip our raw meat, seafood and fresh veggies into a pot of bubbling hot desire soup for a quick boil / cook, in Dry Pot we choose our variety ingredients of meat, seafood and veggies, etc. and make a combination ourselves into a colorful ready-to-eat pot. The chef behind the kitchen will flash stir fried and cook in a spicy hot sauce with fresh red and green chillies peppers, scallions, ginger, garlic and nonetheless, Sichuan peppercorns which is later transfer in a mini wok to serve on the table. In Chinese cuisine however, the cooking theory includes 5 colors of veggies as in red, greee, yellow, white and black. For example; red peppers or sweet potatoes are red, celery or coriander are green, potatoes are yellow, onions or cabbage are white and dark fungus are black.
Dry Pot in fact are actually another type of pot-eating but differs from the tradition of hot pot which comes with soup based, instead it is directly use of oil in cooking in very high temperatures, focusing in burning out the hot fragrant. The seasonings, ingredients and cooking theory are totally different. Lots and lots of dried red chilies are throw along with the rest of chosen ingredient. Some might think it is a simplified hot pot but well compare to that, Dry Pot is much more easier to prepare because it is cooked behind the kitchen and serve right on table. Less hassle.
I was introduced to this Dry Pot aka "Gan Guo" in mandarin saying 2 years back for the first time when i dropped in Oz at a chinese Sichuan restaurant in Chinatown, and unlike hot pot where we dip our raw meat, seafood and fresh veggies into a pot of bubbling hot desire soup for a quick boil / cook, in Dry Pot we choose our variety ingredients of meat, seafood and veggies, etc. and make a combination ourselves into a colorful ready-to-eat pot. The chef behind the kitchen will flash stir fried and cook in a spicy hot sauce with fresh red and green chillies peppers, scallions, ginger, garlic and nonetheless, Sichuan peppercorns which is later transfer in a mini wok to serve on the table. In Chinese cuisine however, the cooking theory includes 5 colors of veggies as in red, greee, yellow, white and black. For example; red peppers or sweet potatoes are red, celery or coriander are green, potatoes are yellow, onions or cabbage are white and dark fungus are black.
Dry Pot in fact are actually another type of pot-eating but differs from the tradition of hot pot which comes with soup based, instead it is directly use of oil in cooking in very high temperatures, focusing in burning out the hot fragrant. The seasonings, ingredients and cooking theory are totally different. Lots and lots of dried red chilies are throw along with the rest of chosen ingredient. Some might think it is a simplified hot pot but well compare to that, Dry Pot is much more easier to prepare because it is cooked behind the kitchen and serve right on table. Less hassle.
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