Dry Hot Pot or Dried Hot Pot or Dry Pot (Gan Guo or Ganguo)
“Dry hot pot” or “dried hot pot” or “dry pot” (called “gan guo” or “ganguo” in China) is similar to hot pot, but without the swishing in soup stock. Dry hot pot, as many restaurants serve it, has the customer choose among many ingredients, and the selections are then taken to the kitchen and stir-fried in a wok. “It is recorded that dry pot is originated from a mountain area in Chongqing and quite popular in Sichuan area now,” the website China Sichuan Food stated in the article “Chinese Dry Pot -Mala Gan Guo” on October 30, 2012.
“Ganguoju (dry hot pot restaurant)” was printed in China Daily (New York, NY) on May 2, 2007. “Had dry hot pot last night. I think that’s one of my favorite type of dish to eat in Beijing” was posted on Twitter by jay on June 8, 2009. “Weekly Recipe is up:Tofu in Dry Pot (Gan Guo Lao Dou Fu)” was posted on Twitter by Tao Zheng on November 28, 2010.
2 May 2007, China Daily (New York, NY), “Guizhou restaurant listings,” pg. 10:
Ganguoju (dry hot pot restaurant)
Wudaokou branch, 2/F Weixin International Mansion, 1 Zhongguancun Donglu, Haidian District. 5872-2008.
Twitter
Jay
@jaybroni
had dry hot pot last night. I think that’s one of my favorite type of dish to eat in Beijing… that and a double cheeseburger from McD’s.
3:30 AM - 8 Jun 2009
Twitter
Tao Zheng
@TaoZhengRN
Weekly Recipe is up:Tofu in Dry Pot (Gan Guo Lao Dou Fu) http://allrecipes.com/Cook/11828683/BlogEntry.aspx?msg=1&postid=208292
10:42 PM - 28 Nov 2010 from Seattle, WA
Twitter
Steven Balla
@stevenjballa
Gan GuoOne of the hidden gems of Chinese cuisine is gan guo. Gan guo (literally, “dry pot”) is a small metal pot or ... http://nblo.gs/kD5af
5:03 AM - 20 Jul 2011
China Sichuan Food
Chinese Dry Pot -Mala Gan Guo
October 30, 2012
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Dry pot or Ganguo (干锅) is actually one type of hot pot but differs from the traditional hot pot with soup based. The seasonings, ingredients and cooking theory are similar. But dry pot do not need the soup base, which insert the spicy further into the ingredients but not in soup bases or dipping sauce.
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It is recorded that dry pot is originated from a mountain area in Chongqing and quite popular in Sichuan area now.
Twitter
zen garden
@zengarden668
Recipe of the Month: Chinese Dry Pot -Mala Gan Guo (麻辣干锅)
Dry pot or Ganguo (干锅) is actually one type of hot pot… http://fb.me/6EvCIGjJW
1:53 PM - 3 Sep 2014
Welcome to China
Lets Eat… Sichuan Dry Hot Pot
January 9, 2015 Rodney
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A famous dish and one that’s quite popular at the moment is Dry Hot Pot or Ganguo (干锅) which hails from the Chongqing area of Sichuan. It’s similar to the soup based hot pot, except, there’s no soup.
It’s served hot, in a big bowl that’s shared among everyone. There’s a wooden spatula for mixing it around and distributing the flavors, as you’ll find as you get towards the bottom of the dish the spicier it will be.
Ingredients include vegetables such as lotus root, tofu, vegetable noodles, yam, carrot, onion, bamboo, mushrooms, bok choy and more. Spices include peppercorns, chilli and cumin to name a few.
The Beijinger
25 Great Things to Eat in Beijing
Clemence Jiang | Feb 22, 2015 1:00 pm
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Dry hot pot(麻辣香锅). A classic, particularly in the winter months when all you want to do is be with good friends and gorge on a filling pot of spicy grub.
The Mala Market Blog
Chengdu Challenge #21: Dry Pot Chicken (Mala Xiang Guo)
BY TAYLOR HOLLIDAY · PUBLISHED SEPTEMBER 13, 2015 · UPDATED SEPTEMBER 5, 2018
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Dry pot (gan guo or mala xiang guo) is exactly what it sounds like—the dry version of hot pot. It takes the flavorings and ingredients of mala Sichuan hot pot and subtracts the oily broth, so all that’s left is your meats, your veggies, your spices and just enough sauce to moisten it all. It’s always served in a wok of some type, and sometimes the wok sits over a flame, which is visually fun but not at all necessary. (I serve mine in the handmade shallow wok I bought on the street in Istanbul—with Carla, come to think of it. Yes, Turkey uses woks!)
Eater—New York
MaLa Project Delivers Fiery Chinese Hot Pots to the East Village
Eater NY Senior Critic Robert Sietsema takes a first taste and asks “Where’s the broth?”
by Robert Sietsema Jan 7, 2016, 2:32pm EST
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But MaLa — which is Chinese for the numbing and tingling effect of Sichuan peppercorns — is not your typical hot pot place. For one thing, it’s much smaller. But it also offers something called a “dry hot pot,” which it claims is something of a fad back in China. While a quick Internet search reveals that dry pots are a comparatively recent phenomenon in Sichuan province, the format in this case seems more intentionally suited to our modern dining habits than some sort of urgent culinary innovation that must be experienced.
Specifically, there is no broth, and thus you don’t get to cook the ingredients yourself. This doubly avoids having heating contraptions and messy pots on the tables, and the ensuing danger this presents to the customers via flame or other heating element and spillage. Of course, it also deprives you of the communal pleasures of cooking, and most certainly shortens your meal time. This is how it works: You pick from among 52 ingredients priced at $3 to $8 for a small handful. (The most expensive? Frog.) These are then cooked by the chef and delivered heaped in a wooden bowl, slicked with chile oil and surmounted by fresh cilantro.
Eater—New York
Uptown’s Newest Hot Pot Stands Up Against Any Chinese Restaurant in Town
Four stars for 108 Food Dried Hot Pot
by Robert Sietsema Jun 14, 2017, 10:37am EDT
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The latest newcomer is 108 Food Dried Hot Pot, a boxy corner storefront at 108th Street that had been an Irish bar. It offers the city’s latest Chinese food fad: the dry hot pot, a craze renowned for its spiciness that began in Beijing and first appeared here in Flushing food courts.
Dry hot pot is different than regular hot pot in that a standard hot pot involves cooking at the table by swishing morsels of food in a bubbling broth. Dry hot pot uses many of the same raw materials, but they’re cooked in the kitchen as opposed to at the table. This hot pot is not a soup but a stir-fry and the finished product glistens with oil, not “dry” in the least. The communal enjoyment on the part of the diners and a similar roster of ingredients is what unites the two types of hot pot.
108 Food—Dried Hot Pot (New York, NY)
Our cuisine hails from the province of Schezuan and the city of Chong Qing.
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The original dry hot pot has no broth, more like a stir fry.
New York (NY) Post
NYC’s authentic Chinese dishes will make you swear off takeout
By Lauren Steussy September 11, 2018 | 9:55pm
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Mongolian-style beef stir-fry has long dominated mall food courts. Now, it’s getting a flavor-packed upgrade with dry hot pot, a Sichuan prep style that combines complex sauce with a thick, flavorful finishing oil.
“[Dry pot is] popular in China, especially among working millennials, who prefer a convenient, flavorful lunch,” says Amelie Kang, 27, the owner of dry-pot spot Málà Project.
While dry-pot dishes are already a mainstay in Flushing and Sunset Park eateries, MáLà Project’s chef Qilong Zhao, 32, is expanding the reach with locations in the East Village and in Midtown, where diners choose their vegetables and meats. The dish ($4 to $8) is then assembled in the kitchen with the restaurant’s secret sauce, made with tingly Sichuan peppercorns and more than 20 Chinese herbs and spices, then topped with spicy oil.