https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Dry_PotDry Pot - Revision history2026-10-23T13:19:44ZRevision history for this page on the wikiMediaWiki 1.37.1https://www.chinesefoodwiki.org/index.php?title=Dry_Pot&diff=1901&oldid=prevAdmin: [CFWK] Create dish page (Infobox + Commons)2026-09-24T05:01:09Z<p>[CFWK] Create dish page (Infobox + Commons)</p>
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|title=Dry Pot (干锅) - Chinese Food Wiki<br />
|keywords=Dry Pot,干锅,乾鍋,gan guo,Sichuan Food,Hunan Food,dry pot chicken<br />
|description=Dry Pot (干锅) is a Chinese restaurant category of spicy dry stir-fries served sizzling in a hot wok or pot, distinct from soup hot pot.<br />
}}<br />
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{{Infobox chinese food<br />
| image = Dry Pot.jpg<br />
| caption = Dry Pot<br />
| alternate_name = Gan guo; Chinese dry pot; griddle-pot stir-fry served in a hot wok<br />
| pinyin = Gān guō<br />
| type = Dry stir-fried hotpot-style dish category<br />
| course = Main / shared wok dish<br />
| country = China<br />
| region = Sichuan / Hunan / Hubei and nationwide Chinese restaurant menus (dry-pot chicken, cauliflower, beef, bullfrog, etc.)<br />
| other = Spicy dry stir-fry served in a hot wok — not soup hot pot, not mala xiang guo alone<br />
}}<br />
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'''Dry Pot''' (Simplified Chinese: 干锅; Traditional Chinese: 乾鍋; Pinyin: ''Gān guō'') is a modern Chinese restaurant category: ingredients (chicken, beef, cauliflower, frog, organ meats, tofu, etc.) are stir-fried with chili, fermented bean products, and aromatics, then served still sizzling in a dry wok or small pot without a soup broth. Diners pick from the shared vessel as it stays hot. It is '''not''' soup [[Chong Qing Hot Pot]], '''not''' [[Ma La Xiang Guo]] (dry mala mix often bagged or plated differently), and '''not''' ordinary home stir-fry plated on a cold dish—though techniques overlap. Soft marketing that any spicy wok dish is "dry pot" stretches the restaurant category name.<ref name="wp">[https://en.wikipedia.org/wiki/Ganguo English Wikipedia]</ref><br />
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== Characteristics ==<br />
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Deep-red or chili-flecked dry ingredients piled in a metal pot over a burner or insulated base; aroma is spicy, oily, and fragrant. Heat continues at the table.<br />
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== Ingredients (overview) ==<br />
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Protein and vegetables vary by named variant (干锅鸡, 干锅花菜, etc.); common seasonings include dried chili, Sichuan peppercorn, garlic, ginger, doubanjiang or related fermented sauces, cumin in some house styles.<br />
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== History and culture ==<br />
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Popularized in inland Chinese restaurant chains and nightlife dining from late 20th / early 21st century onward; Sichuan and Hunan spice profiles are common. Soft single-city inventorship claims are disputed. English menus say "dry pot" or "gan guo." See [[Sichuan Food]] and [[Hunan Food]].<br />
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== Serving and variations ==<br />
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Shared main with rice; choose a protein/veg theme. See [[Sichuan Food]], [[Hunan Food]], [[Ma La Xiang Guo]], and [[Chong Qing Hot Pot]].<br />
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== See also ==<br />
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* [[Sichuan Food]]<br />
* [[Hunan Food]]<br />
* [[Ma La Xiang Guo]]<br />
* [[Chong Qing Hot Pot]]<br />
* [[List of dishes (A-Z)]]<br />
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== References ==<br />
{{Reflist}}</div>Admin