Dry pot
Dry pot, also known as dry pot dish, is one of the production methods of Sichuan cuisine, which originated in Deyang City, Sichuan Province. It is characterized by spicy and delicious taste. Then it became popular in Chongqing, Hunan, Hubei and Jiangxi, because the tastes of these places were relatively similar, and then it became popular all over the country.
Compared with hot pot and soup pot, the soup is less and the taste is more sufficient; There is no need to order by yourself. The dishes are relatively fixed and can be eaten directly. In terms of operation, dry pot is more convenient than hot pot and Chinese food, and occupies a small kitchen area, so it is loved by consumers and investors. Compared with hot pot, dry pot has not appeared a national strong brand. It is a catering category with full market potential. Its main varieties include: dry pot chicken, dry pot duck, dry pot shrimp, dry pot crab, dry pot consumer fish, dry pot rabbit, dry pot bullfrog, dry pot ribs, dry pot beef, dry pot vegetable, etc.
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