Queens

Hold the Broth: The Rise of Sichuan Dry Pot

We’ve been fascinated by dry pot (ma la xiang guo) since discovering it in Flushing last year, probably a decade after it had risen to match the popularity of hot pot in Beijing. This streamlined hot pot is a wok stir-fry of all your favorite hot pot ingredients, served in a large, half-empty bowl, as if the soup had evaporated. Although originally dry pots were also presented on a tableside cooktop, many places, especially those in Flushing’s mall food courts, just serve your meal in a big wooden or metal bowl, expecting that you will eat it quickly and move on.

Queens

Hold the Broth: The Rise of Sichuan Dry Pot

We’ve been fascinated by dry pot (ma la xiang guo) since discovering it in Flushing last year, probably a decade after it had risen to match the popularity of hot pot in Beijing. This streamlined hot pot is a wok stir-fry of all your favorite hot pot ingredients, served in a large, half-empty bowl, as if the soup had evaporated. Although originally dry pots were also presented on a tableside cooktop, many places, especially those in Flushing’s mall food courts, just serve your meal in a big wooden or metal bowl, expecting that you will eat it quickly and move on.

Queens

Hold the Broth: The Rise of Sichuan Dry Pot

We’ve been fascinated by dry pot (ma la xiang guo) since discovering it in Flushing last year, probably a decade after it had risen to match the popularity of hot pot in Beijing. This streamlined hot pot is a wok stir-fry of all your favorite hot pot ingredients, served in a large, half-empty bowl, as if the soup had evaporated. Although originally dry pots were also presented on a tableside cooktop, many places, especially those in Flushing’s mall food courts, just serve your meal in a big wooden or metal bowl, expecting that you will eat it quickly and move on.