dry pot

Meanings

1. A Chinese dish, originally from the Hunan, Hubei and Sichuan provinces, made by wok-frying various ingredients (often a combination of meat and vegetables) and usually served hot on a metal pan, griddle or clay pot.

1. An empty side pot created when a player is all in and is called by at least two other players, but not raised. If subsequent betting occurs, the money will go to the dry pot.

Etymology

Calque from Chinese 乾鍋／干锅 (gānguō).