Sanwei pot is a kind of meal name, which is mainly soup pot, dry pot, braised pot and cold pot. Sichuan cuisine, Jianghu cuisine and cold pot-stewed dishes are supplemented. There are two series: spicy and fragrant. It is equivalent to a hot pot and can be eaten directly.

Sanwei pot is named after the dry pot; Dry pot is a pot with one dish, and Sanwei pot is a pot with three grids and three dishes. It is said that 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. Later, the dry pot gradually evolved into eating the main ingredients, then using the remaining soup (or adding soup) to scald other raw materials or adding other raw materials by the chef for processing. This is something like a hot pot. Later, in order to put more delicious food in a pot, someone divided a pot into three compartments, and then each compartment was filled with dishes with different tastes and cooking techniques, so as to choose independently.