Sichuan-style Dry Pot
Sichuan-style Dry Pot, or 'Gan Guo,' is a fiery and aromatic stir-fry dish originating from the Sichuan province of China. It features a medley of ingredients like sliced meats, seafood, tofu, and various vegetables, all cooked in a wok with a signature blend of chili peppers, Sichuan peppercorns, and aromatic spices, served sizzling without a broth.
🍽️ Nutrition at a glance
This dish is typically high in fat and protein due to the stir-frying method and generous use of meats and oils, while the carbohydrate content varies based on the choice of ingredients. It provides a good source of iron and B vitamins from the meat, along with capsaicin from the chilies, with a rough calorie range of 500-800 per serving.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 25 g |
| Carbs | 30 g |
| Fat | 35 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 1800 mg |
| Potassium | 450 mg |
| Iron | 4.5 mg |
| Vitamin C | 35 mg |
| Vitamin A | 150 mcg RAE |
| Calcium | 80 mg |
| Magnesium | 60 mg |
| Phosphorus | 280 mg |
| Zinc | 3.5 mg |
Per 1 typical serving (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Dry Pot represents the bold 'mala' (numbing and spicy) flavor profile central to Sichuan cuisine, often enjoyed as a communal social meal. Nutritionally, the Sichuan peppercorns used are unique for their tingling, numbing sensation, which is believed to stimulate digestion and enhance the overall sensory experience of the dish.
