Dry pots, which originate from the Sichuan province, are akin to hot pots. Various ingredients are cooked tableside in an iron pot, there is a base protein, and the rest of the ingredients are customizable. There’s no soup, just peppers and chili oil, and the condensed results are intense. In Chinese, dry pots are known as gan guo or malaxiangguo. The former literally means dry pot, but it's the latter translation that's more accurate: tongue-numbing fragrant pot. Everything seems to come out with at least a slight hue of red.