2. Dry pot is a kind of Sichuan cuisine, and it is named after hot pot. There are many hot pot soups to adapt to scalding all kinds of raw materials; The dry pot soup is relatively small, so it can be served directly as a dish. The first form of dry cooking is to fry the dishes in the kitchen, put them into a pig iron pot and serve them on the table. In order to avoid affecting the taste of the dishes after cooling, heat them with low fire and move them with a wooden shovel to prevent them from sticking to the pot. The dry pot gradually evolved into eating the main ingredients, then scalding other raw materials with the remaining soup or adding other raw materials by the chef for processing.