"Chuanchuanxiang", also called "Hot Pot Mala Tang", is the most popular embodiment of grassroots food. It is actually the predecessor or another form of hot pot, so people often call it a small hot pot. With its unique charm and distinctive features, mala Tang is spread all over many cities in China. It can be said that mala Tang exists wherever there are people, and even to a certain extent, mala Tang has become the representative of Sichuan flavor.

Introduction to Snacks With the changes of the times, Sichuan food, Sichuan wine and Sichuan opera have all gone out of Sichuan and entered various parts of the country, and people have long been accustomed to and liked Sichuan flavor.

characteristics, of course, this has something to do with the special advantages of hot pot mala Tang: "Hot pot mala Tang" contains not only peppers, but also spices, herbs and natural plants. Put the boiled "spices" into "fresh fragrant soup" and directly add all kinds of favorite ingredients at will, and it can be eaten in just a few seconds to a few minutes. It can not only be cooked in a string like a barbecue, but also be put into a bowl or casserole, and it can also be made into a mini hot pot mala Tang like a hot pot restaurant. For example, bowl-mounted mala Tang and casserole mala Tang are made for a single person on the spot, while string-signed mala Tang is ready to eat, and hot pot mala Tang is a lively gathering for many people ... Mala Tang has a unique taste, which makes people want to eat more and more for a long time. It removes the shortcomings of single taste, dryness, spicy and greasy, easy to get angry, etc. in hot pot instant-boiled mutton and other foods, and reflects the style of spicy and refreshing, long aftertaste; Mala Tang has the advantages of flexible management, obvious taste, low price, simplicity, quickness and approachability. Therefore, in Chengdu, Mala Tang is not only called "maocai", but also called "small hot pot" and "small incense burner".

nowadays, walking in the streets and alleys of Chengdu, you can see all kinds of skewer shops, short square tables with red paint, small stools and a steaming pot of red soup, as well as a lot of bamboo sticks, which constitute a special scene in Chengdu, and also wear skewers that have been hot for more than ten years and have not cooled down. Kelp, potato, sliced meat, cauliflower, lettuce, hairy belly, sausage, squid, wax gourd, yellow diced pork, tribute, cabbage, konjac, yellow flower, lotus root, water spinach, ribs, etc., regardless of vegetarian food, a bunch of 51 cents, friends and family gathered around the small table in twos and threes, each taking a large bunch of their favorite skewers and cooking them in the pot. As a result, the shirtless Chengdu man's face flushed after drinking has become another scene in Chengdu.

actually, the reason behind it is that the popularity of skewers is inseparable from Chengdu's culture and actual productivity. The basin consciousness that likes tinkering around the edges makes Chengdu people who are careful and love to face up find a feeling when eating skewers, so they can grab a handful of them and leave when they take food. In fact, a bunch of things at fifty cents is hard to find in the whole country. You can also play all kinds of scenes and shout "mixed tea!" Shout "soup!" One minute he shouted "bubble" and the other he shouted "Boss, bring five bottles of beer!" ..... A meal of ten or twenty dollars is just like running a skinny coolie with broken legs and dead breath, so that you can taste the taste of God in a string of incense. You can also gruffly yell "Boss, count the signs!" In fact, after a few lots of signing, the coolie's hands are counting paws, but it's only twenty or thirty dollars. That's what we want! No wonder the string of incense has lasted for a long time.

There are many kinds of skewers, from seafood, fish, shrimp, crabs and shellfish in the sea to poultry, pork, beef, mutton, duck and goose, as well as healthy vegetables, cabbage, pea tips and spinach. Bashu people like to eat Chili, and the more spicy the skewers, the better, not only spicy, but also spicy.

Chuanchuanxiang, which originated in Chengdu, first appeared in the mid-1981s. At that time, Chongqing hot pot had just entered Chengdu catering market, and some unemployed people in cities and towns set up stalls near some busy places, such as shopping malls, theaters and video halls, to make a living. Dried beancurd and rabbit loin are skewered with bamboo sticks, boiled in a pot of brine, dipped in spicy seasoning, and "delicious mouths" eat while walking, enjoying themselves. Rich flavor, rich dishes, high-quality service and low-cost consumption are favored by the public, and diners are in an endless stream. I still remember when I was in the fourth grade of primary school, on the construction road near my home, a long street was almost crowded with a string of incense stalls, as if everyone was counting on this string of incense to make money for dinner. However, at that time, everyone regarded the technology of skewering as a treasure. Later, it was not until the catering experience training of skewering that professional and systematic skewering technology began to form.

innovation

traditional chuanchuanxiang shops have been slow in innovation and development of dishes, and have not seriously studied the market demand and customers' taste demand. They only pay attention to the appearance of dishes, such as variety, freshness, placement and modeling, etc., without digging deep into their inherent taste, color and nutrition, and even less paying attention to brand cultivation. Today's consumers have a newer understanding and requirements for eating skewers. From "oral food" in the 1981s and "eye food" in the 1991s to "heart food" today, on the basis of color, fragrance, taste, shape and device, it has risen to the levels of sound (listening to sound), method (practice), quantity (quantity), quality (quality) and number (ordering quantity), and even more. In order to cater to and meet the potential needs of consumers in the market, some far-sighted Chuanxiang catering brands began to pay attention to inclusiveness in the development of new products, to integrate cuisines and taste, to inherit and combine the essence of traditional production, and to innovate and launch a new school of Chuanxiang, a kind of Chuanxiang that can drink soup! As we all know, whether the skewers are delicious or not, the bottom soup is of course the most important. The new chuanchuanxiang is characterized by four kinds of base soup: red soup (spicy), white soup (bone soup), clear soup (fresh) and seafood soup. Chicken bones and pig bones are used as the base soup, and more than 21 kinds of Chinese herbal medicines such as Amomum tsaoko, clove, Amomum villosum and cinnamon are added. Combined with modern food biotechnology, chicken bones, pig bones, mushrooms and scallops are used as raw materials, and the effective components are extracted after low-temperature crushing, and the high-purity and high-quality seasoning base is made, which fully retains the unique nutritional elements such as high protein, calcium and peptides. The scalded dishes not only taste good, but also have delicious soup, which relieves spicy and dryness in the middle, without worrying about getting angry, and can also play the role of supplementing calcium, maintaining and nourishing, appetizing and smoothing qi. Red soup is spicy but not dry, fragrant but not greasy; The white soup has a mellow fragrance and a long aftertaste; Clear soup is delicious and charming, pleasant and refreshing; Seafood soup is original and nutritious.

the new chuanchuanxiang is rich in ingredients and comprehensive in nutrition. Fresh meat, poultry, aquatic products, seasonal vegetables, dried and fresh mushrooms and fruits can be put into the pot, and they can be eaten after one clip and one rinse, and the nutritional components of food are not lost. You can not only eat fresh and delicious food, but also drink nutritious soup, which is really more delicious, nutritious, healthier and more fashionable.

the raw materials of Sichuan spicy hotpot are 25g, 511g of soup stock, 21g of rice wine, 25g of sugar, 5g of monosodium glutamate, 111g of soy sauce, 25g of pepper, 51g of dried pepper and a little sesame oil. Dried tangerine peel, star anise, cinnamon, tsaoko and clove, 5 slices of ginger, 6 cloves of garlic and 251g of butter.

production process 1. heat the butter in a wok, add 15g of pepper, 25g of dried pepper, ginger and garlic to saute until fragrant, then add the seasoning of Sichuan spicy hot pot to saute until fragrant, and add rice wine to saute slightly. 2. Put the rest of the materials and the soup stock in a wok and boil, then cook your favorite food and serve it with a hot pot dish. In fact, there are many ways to string incense, but the bottom of the pot is different. Demonstrate the method of spicy red soup pot seasoned by yourself: 1 according to the proportion of 5 kg bone soup, 311 grams of Pixian watercress (this is the most important raw material), 211 grams of butter, 111 grams of rapeseed oil, 2 grams of dried red pepper (cut into small pieces of about 2 cm); 51 grams of pepper 3, 3 tablespoons of sugar; 1.51g of dried ginger (sliced) and 1.51g of cloves of garlic; 251 grams of onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia, etc.) 151g; Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); It is very important to stir-fry a tablespoon of chicken essence: 1. Put the vegetable oil in a hot pot, and then put the butter after the vegetable oil is cooked. After the butter melts (turn off the fire), remove the dried pepper and pepper from the oil and set aside; 2. Stir-fry the white sugar in the oil pan with low heat. When the white sugar melts and bubbles (pay attention to the fact that the melted sugar begins to float on the oil, the sugar bubbles are golden yellow, and if they turn dark red or black, they will be fried). Stir-fry the ginger, onion, garlic and aniseed immediately, and then stir-fry the Pixian watercress. 3. Open a big fire, pour the bone soup, add salt (with the salinity of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is opened, put in the oiled dried pepper and pepper and simmer for 11 minutes, then you can eat the dishes according to your own preferences. According to this ratio, you can fry more base materials, and every time the taste is insufficient, you can add materials to the soup (those who like spicy food can also directly add some dried pepper segments and new pepper granules that have not been oiled into the hot materials). Note: 1. When frying sugar, you can only use a small fire, and the sugar must be fried until it melts, and then it is soaked in the oil surface (the bubble is golden yellow, and if it is fried, it can't be used again, so the soup is bitter). 2, watercress is best to use the "Yucheng Brand" Pixian watercress is authentic, and many other products are unqualified or have a bad taste; 3. It is best to use rapeseed oil (that is, non-refined oil such as salad oil), and the color and fragrance of the base material are better than those of refined oil.

Common spices 1. Sweet fermented grains are a kind of fluffy, dark brown root-like spices commonly used in spicy hot pot soup or braised dishes. Chengdu people call them vanilla, while Chongqing people call them fragrant fermented grains. In fact, they should be called sweet fermented grains, also known as sweet fermented grains. 2, cloves, also known as cloves and cloves, are the flower buds of cloves. They are commonly used in cooking as dry products, with strong fragrance, stinging tongue and tingling tongue. Their sexual taste is pungent and warm, and they have the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. 3, star anise should be called star anise, also known as anise, aniseed, August pearl, which is a familiar spice. 4, fennel is also called fennel, shredded vegetables, fragrant incense, wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used in cooking to make fennel beans, fennel stuffed jiaozi and so on. 5, Amomum tsaoko The fruit of a ginger plant Amomum tsaoko tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen, eliminating phlegm, warming middle warmer, expelling cold and resisting malaria. 6. Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. It tastes astringent, smells fragrant, has warm medicinal properties and pungent taste. Some places in Sannai are also called Shajiang and Shanla, which are rhizomes. Lingcao is a kind of spice widely used in hot pot in recent years. 7. Like Lingcao, weeding is also a common spice used in spicy hot pot in recent years. 8, white cardamom is also called round cardamom, and it is written as 111 nutmeg alias Yuguo in the market or pharmacies. In recent years, it has been widely used in hot pot, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming the spleen and stomach, astringing the intestines and lowering the qi. 9. Cinnamon bark is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing Yuanyang, warming spleen and stomach, removing accumulated cold and dredging blood vessels. Indications: kidney-yang deficiency, cold pain in the heart, chronic diarrhea, etc. It is oily and has a strong fragrance.

the characteristics of eating chuanchuanxiang are different from Chinese food, and it is not possible to eat the cooked dishes on the table. Instead, some semi-finished dishes are brought to the table, and they are operated by themselves (cooking) and cooked by themselves. The scalding (boiling) temperature of dishes is in the hands of diners. 1, rinse: that is, clip the materials and cook them in the pot. The key is: first of all, we must distinguish between various materials, not all of which can be scalded. Generally speaking, the materials that are tender and crisp in texture and cooked in an instant are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings, spinach, etc. And the texture is a little dense, and it is not easy to cook in an instant, so it should be scalded for a while, such as hairy belly, mushroom liver, beef slices, etc. Secondly, we should observe the changes of soup brine. When the soup brine boils and rolls constantly, and there is enough grease on the soup brine, it is delicious and can be kept warm. Thirdly, we should control the heat, if the heat is too high, the food will get old, and if it is not, it will be raw; Fourth, when scalding, you must hold the food firmly, otherwise it will be easy to boil and melt if it falls into the pot. 2, cooking: that is, put the ingredients into the soup to cook. The key points are as follows: firstly, we should choose the materials that can be cooked, such as hairtail, meatballs, mushrooms and so on, which are relatively dense and must be heated for a long time before eating; Secondly, we must master the heat, and some of them should be boiled for a long time. 3, the experience of eating mala Tang should be the first meat, and the soup must be rolled away when scalding, and all should be immersed in the soup for scalding; The second is to adjust the spicy taste. The methods are: those who like spicy food can eat hot food from the oil on the edge of hot pot; On the contrary, hot food is cooked from the middle boiling place; Once again, when eating mala Tang, you must have a cup of tea to stimulate appetite, help digestion, relieve oil and get tired, change your taste and reduce the spicy feeling.

the difference between chuanchuanxiang and chafing dish. chuanchuanxiang evolved from chafing dish, but the eating method is quite different. The hot pot must be operated by itself, and the skewers are scalded by professional masters and put in bowls for customers to use, which makes the taste and quality of the cold pot skewers better guaranteed. In addition, a cup of tea must be served to stimulate appetite, help digestion, relieve oil and boredom, change the taste and reduce the spicy feeling. Green tea is the most important tea. Chuanchuanxiang originated from hot pot, which has long been adapted by different regions and different people. Eating hot pot is a common consumption behavior and habit. Therefore, string string has a good market foundation, and because it is more distinctive than hot pot, with long taste, adjustable spicy taste, diverse dishes, convenient to eat, full of leisure mood, more intimate and personalized than hot pot, consumption is free than hot pot, ranging from 21 yuan to 31 yuan, that is, taste leisure, but more than 71 yuan to 81 yuan, you can eat heartily.