Dry Pot
A dry pot typically includes a variety of meats, vegetables, and sometimes noodles, stir-fried in a flavorful and spicy sauce.
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* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Dry Pot, or Gan Guo (干锅), is believed to have originated in the Sichuan and Hunan provinces of China. While it doesn't have a long and documented history like some other Chinese dishes, its roots lie in the rural cooking practices of these regions. It evolved as a communal dish, designed to use up whatever ingredients were available and create a flavorful and satisfying meal, often cooked directly over a portable stove at the table.
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Dry Pot is a dish meant for sharing, often enjoyed in a lively and communal setting. Its customizable nature makes it perfect for satisfying diverse tastes and dietary preferences within a group. The act of cooking it, especially the table-top versions, encourages interaction and conversation.
Communal Dining
Dry Pot is typically served in a large pot or wok in the center of the table, allowing everyone to share. This fosters a sense of community and encourages conversation.
Customization
The ingredients in Dry Pot can be easily customized to suit individual preferences and dietary restrictions. This makes it a popular choice for groups with varying tastes.
Celebratory Meal
Due to its rich flavors and communal nature, Dry Pot is often enjoyed during special occasions and celebrations.
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Dry Pot is characterized by its intense savory, spicy, and aromatic flavors. The key is a complex interplay of dried chilies, Sichuan peppercorns, and various sauces and spices that create a numbing and fiery heat, balanced by savory and umami notes.
The dominant flavors are umami, spice, and a distinct 'ma la' (numbing-spicy) sensation from Sichuan peppercorns. Common ingredients contributing to the flavor profile include: dried chilies (various types), Sichuan peppercorns, doubanjiang (fermented broad bean paste), soy sauce, garlic, ginger, scallions, and a variety of other spices like star anise, cinnamon, and cumin. The specific blend of ingredients varies regionally and from restaurant to restaurant, but the core principle is a bold and complex flavor combination.
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Spice Level Adjustment
Start with a moderate amount of chilies and Sichuan peppercorns and adjust to your preferred heat level. Removing some chilies during the cooking process can also help manage the spice.
Ingredient Preparation
Ensure all ingredients are cut into similar sizes for even cooking. Par-cooking tougher vegetables like potatoes and lotus root can shorten the overall cooking time.
Sauce Balance
The sauce is crucial. Balance the salty, spicy, and savory elements with ingredients like sugar, vinegar, and cooking wine for a well-rounded flavor.
Don't Overcrowd the Pot
Cook the ingredients in batches to ensure proper browning and prevent steaming. This will result in a more flavorful and texturally appealing dish.
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