dry pot series, the main dish in griddle house, fully embodies the authentic characteristics of Guizhou cuisine, which is sour, fragrant and spicy. The unique dining method of frying while eating is completely different from that of hot pot, adding more fun to guests' dining. Nearly 211 authentic dishes are carefully cooked by chefs from Guizhou, and all the main raw materials and seasonings are purchased locally. Special dishes include Miaojia griddle chicken, sour bamboo shoot griddle chicken, Kaili sour soup fish, Dongxiang griddle fat sausage, silk doll, red oil rice tofu, flavor millet Zha, old milk mashed potatoes, running Wujiang fish, Miaojia homesick fish and so on.

dry pot series introduced by Xi' an Ganguoju Catering Co., Ltd. is a new hot pot rinsing method characterized by "eat first and rinse later", which has been carefully developed and prepared by our chefs, learned from others' strengths, and is unique and innovative, and skillfully combines hot pot with Chinese food, and is popular all over the country with its incomparable fresh fragrance, rich soup flavor, affordable price and rich taste.

The bottom material of "Griddle House" is 48 Chinese herbal medicines, which are scientifically matched. First, pieces of fish, metapenaeus ensis, flowers, squid heads, ribs, bullfrogs and so on are mixed. Pickled with secret sauce, cooked by frying, copying, stewing, frying, boiling, stewing, steaming, etc., directly connected to the pot and served on the table. After eating the dishes, special broth is added, which becomes a hot pot. People can add dishes at will, which is convenient and quick.