Join the dry pot to reveal the origin of the dry pot for you.

It is understood that dry pot is a special delicacy in Sichuan and Chongqing, which is deeply loved by the majority of consumers. What the editor wants to share with you today is the origin and related introduction of the dry pot. The Chengdu dry pot will reveal the origin of the dry pot for you.

Dry pot, one of the production methods of Sichuan cuisine, originated in Mianyang City, Sichuan Province, with a spicy and spicy taste. Compared with hot pot and soup pot, there is less soup and more flavor; there is no need to order your own dishes, and the dishes are relatively fixed and can be eaten directly. In operation, dry pot is more convenient than hot pot and Chinese food, and occupies a small kitchen area, so it is favored by the majority of consumers and investors. Compared with hot pot, dry pot does not have a strong brand, and it is a catering brand with full market potential. Its main varieties include: Griddle Cooked Chicken with Pepper, dry-pot duck, dry-pot fish, dry-pot rabbit, dry-pot bullfrog, dry-pot shrimp, dry-pot ribs, dry-pot beef and so on.

The dry pot originated in Mianyang, Sichuan, belongs to Sichuan cuisine in northern Sichuan, and carried forward in Mianyang. It was popular in Nanheba in Mianyang in 2003. At that time, the most famous dish was duck's foot, with kidney beans, parsley, green red meat pepper and red vetch skin as the base dishes, and then with special secret dry pot base material and dry pot spicy oil as an auxiliary. Duck feet are pressed with a pressure cooker after pickling. The dish is characterized by "melting in the entrance, spicy and delicious, the more spicy the more you want to eat".

The other is the duck head in the dry pot, which is cooked with bittern first and then made in the same way, and the secret bottom material and old oil of the dry pot are also used. One dish is different, but it seems to be different from the same one. Dry pot ribs, dry pot rabbit, dry pot spicy bullfrog, Griddle Cooked Chicken with Pepper, dry pot with fish. The predecessor of the dry pot is a classic project that combines the characteristics and characteristics of roast chicken, hairy blood and hot pot in classic Sichuan cuisine, and then improved by the unique cooking techniques of the northern Sichuan gang. Eating dry pot not only caters to the equal dependence of the root and tip of the tongue on spicy and spicy, but also can enjoy the fun of hot pot after tasting the dry pot, the two are one, economical and affordable, making the hot pot more thematic.

Dry pot is a kind of Sichuan cuisine, which is named relative to hot pot. Hot pot soup has a lot of juice to adapt to rinsing and scalding various raw materials, while dry pot soup is relatively less and is generally served directly as a dish. The first form of dry-pot dishes is to stir-fry them in the kitchen, put them in a pig pot and serve them on the table.

In order to avoid affecting the taste of the dishes after cooling, heat them over a low heat and shovel them with a wooden shovel to prevent the pot from sticking. Later, the dry pot gradually evolved to eat the main ingredients, and then use the remaining soup (or soup) to blanch other raw materials or by the cook to add other raw materials to process and eat. This is a kind of hot pot-like dining.

The dry pot is the most exquisite in the base material and the dry pot spicy oil, each pot is prepared by a unique secret recipe, and then fried by a special process, the most important thing of the dry pot material is fresh. After the dry pot caused a sensation, cities such as Chengdu began to emulate, and then evolved more characteristic dry pot series, which remained unchanged, only the raw materials and raw materials were treated differently, and the aroma and taste of the formed dry pot were also different. With the integration of the busy atmosphere and style of the city, the dry pot sprouted into another style, and then there were improved techniques and varieties of dry pot. So the spicy pot appeared.

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