Why is it called a griddle?

Dry-pot dishes originated from the people and have a strong local flavor, which is characterized by dryness, fragrance, moistening, spicy, fresh and strong flavor. Their tastes are bubble, spicy, hot and sour, spicy and homely. They mainly use tough, crisp and tender poultry and livestock, as well as some game raw materials. When it suddenly appeared on the dining table of urban residents, its connotation and extension changed greatly. Fish, shrimp and other seafood raw materials are widely used, with spicy cumin flavor, fish flavor, burnt spicy flavor, dried tangerine peel flavor, soy sauce flavor, strange flavor, litchi flavor, soy sauce flavor, spicy curry flavor, tomato juice flavor and salty flavor.

Dry pot As the name implies, you can't see the soup after cooking. It tastes dry and fragrant, and it goes straight to the pot. But after years of development, there are now two kinds of dry pots, one is dry incense without soup, and the other is adding a little soup, and the former is the most popular among diners.