What are the names of pots and dry dishes? They are suitable for small and medium-sized restaurants.

The soup in the pot is getting more and more fragrant and stronger under the action of the alcohol stove. Of all the pot dishes, the most important one for me is the pot radish beef brisket, which is suitable for all ages and easy to learn. That soup, that tender white radish breast, is absolutely delicious. Mainly soup, served on the table, fragrant, for a long time refused to disperse, so that your chopsticks can not help but spin around the pot with the sensory nerves, even if there is no real thing in the pot, you can not help but shout "waiter, add soup"! Such as: spring pot radish shredded crucian carp, pot cucumber silver snow fish; Summer pot cold melon ribs, pot vermicelli festival melon; Autumn pot spicy wine snail, pot red jujube beef bone marrow; There are too many pots in winter, such as branches, bamboo, sheep, dog meat, pot nourishing bullwhip and so on. , mention it. In short, all kinds of chicken, duck, fish, vegetables and so on can be eaten in the pot as long as they are properly matched.

The so-called dry pot means using non-stick utensils. The shape of the pot is similar to that of the pot, but slightly larger. The finished dish has no soup, and it is seasoned with rich ginger and onion flavor and secret sauce. It is unique to add a small amount of beer after a meal, heat it with a small fire and turn it with a special spoon. This way of eating can make customers fully appreciate the fun of doing it themselves, and can fully appreciate the wonderful sound of all kinds of meat sizzling in the pot and the unique pot smell of ginger and onion sauce, which will further arouse the interest and appetite of diners. Its representatives are griddle chicken, griddle dog meat and griddle game. Diners can finish all the delicious food in the pot first, add special soup and mix with vegetables, which is wonderful.