Dry pot style

Dry pot is named so because there is little cooking liquid in the dishes, which are characterized by strong, glutinous and crisp taste.

Dry pot series:

Dry Pot Pepper Bullfrog, Dry Pot Spicy Eel, Dry Pot Rabbit with Dried Tangerine.

Pickled vegetable style

Jianghu cuisines with pickled vegetable style are cooked with pickled cabbage, pickled radish, etc. as main condiments. These cuisines may significantly stimulate your appetite!

Representative cuisines with pickled cabbage:

Boiled Fish with Pickled Cabbage, Boiled Pork Tripe and Chicken with Pickled Cabbage.

Representative cuisines with pickled radish: Stewed Duck with Pickled Radish, Stewed Pork Tripe with Pickled Radish. (Translated by Sun Jiuyang, Fathom Language Limited)