Sanwei hotpot is the name of a meal, which mainly uses soup pot, dry pot, stew pot, and cold pot; supplemented by Sichuan cuisine, Jianghu cuisine, and cold stewed vegetables.

There are two series: spicy and light.

It is equivalent to hot pot and can be eaten directly.

The three-flavor hot pot is named after the dry pot; the dry pot is one pot with one dish, while the three-flavor hot pot is one pot with three compartments, three flavors and two pots, one compartment and one dish.

It is said that the earliest form of dry pot cooking was to fry the vegetables in the kitchen, put them into a cast iron pot and then serve them on the table.

In order to avoid affecting the taste of the dishes after they cool down, heat them over low heat to keep them warm, and shovel them with a wooden spatula to prevent them from sticking to the pan.

Later, dry pot gradually evolved into a method where after the main ingredients are eaten, the remaining soup (or soup) is used to boil other ingredients or the chef adds other ingredients and processes them before eating.

This is somewhat similar to a hot pot dining experience.

Later, in order to put more delicacies in one pot, some people divided a pot into three compartments, and then put dishes with different flavors and different cooking techniques into each compartment, so that you can choose independently.