You have, of course, heard of the Mongolian hot pot, right? Served at places like Little Sheep, hot pot is the spicier/bolder/funkier cousin to Japanese shabu shabu, where you encounter not just the standard bearers of sliced beef, lamb, chicken and pork, but also the decidedly kinkier diversions of tripe, tendon, blood cake, goose intestines and pork kidneys. You cook all these things fondue-style, dipping them into a bifurcated pot that contains two kinds of soup: a spiced-up hot broth with herbs and a not-so-spiced-up broth with herbs.
Photo by ThatGuy Pharrell would probably eat here.
But it's the middle of August. It's humid. Hot. Decidedly not hot pot weather. Enter the concept of the "dry pot" restaurant. Stop your snickering--save your marijuana jokes. A "dry pot" restaurant is basically a hot pot restaurant without the hot pot, but with all the meats cooked with the same spices and herbs. Also, since it's absent the soup, it's also without the cook-yourself-part that the soup would require.More »