Dry casseroles are a type of dish that is popular in Sichuan Kamyang. It's famous relative to the hot pot. A large amount of kettle soup is used to warm up various raw materials, while a relatively small amount of cuisine soup is used directly as a dish, first in the Hunan, Hubei and Jiangxi belts, then introduced and promoted by the Kawasawa chefs, resulting in a series of dry cuisine dishes, such as dry chow, dry chowder, dry pan rabbits, dry pan frogs, drum chickens, etc. Later on, the dry casserole evolved into an end to the main food and then used the rest of the soup juice (or soup). Other raw materials are consumed or processed by cooks. This is some kind of hot pot meal。
