Sichuan Chuanchuanxiang originated from Wushan, Chongqing and Wanzhou in Sichuan. Due to the rapid flow of water in this area, Sichuan trackers are naturally an indispensable scenery. While pulling fibers, they picked up a few stones by the river, set up a crock, scooped up a few spoonfuls of river water, put dry wood on the fire, and put vegetables in the pot. If there are no vegetables, they will use local materials, pull out some wild vegetables, put seasonings such as Shanghai pepper and pepper, and rinse the vegetables clean. Convenient cooking custom is followed by riverside. This is the origin of chuanchuanxiang. Later, the hawkers on the dock saw that this ironing method was profitable, so they transformed the dishes and stoves and put them at both ends of the burden, shouting as they walked, and friends selling labor on the riverside bridge enjoyed it around the burden. Chuanchuanxiang gradually came ashore from the river. The restaurants in Chongqing made this way of eating popular, and Sichuan skewers began to develop. At present, Sichuan Chuanchuanxiang is famous for its convenience, self-help, quickness and rapidity, and has become a popular diet.

"Chuanchuanxiang" is actually the so-called "Mala Tang", which evolved from hot pot. It is actually another form of hot pot, so it has a nickname called Xiao Hotpot. "Chuanchuanxiang" first appeared in Chengdu in the mid-1980s. At that time, Chongqing hot pot had just entered Chengdu catering market, and the cost of opening a hot pot restaurant was still very high. As a result, some people who don't have that much money set up stalls near some busy places such as shopping malls, theaters and video halls to make a living, so a series of string incense appeared.

At that time, "stringing incense" was very simple and the cost was extremely low. Operators only need to prepare a small honeycomb briquette stove with a aluminum pot on it, a homemade "mala Tang" marinade in the pot, a small table or a small square stool next to it, and a tray on it. In the tray, there are some raw materials for bamboo sticks to wear, and a handful of salt and dry raw materials are placed next to them.

When customers patronize, the stall owner who runs "Chuanchuanxiang" picks up the ground raw materials with bamboo sticks, scalds them directly in the marinade in the pot, and then hands them the Chili noodles and pepper noodles in the dish to let them eat while walking. This is the original of "Fragrance". At that time, the preparation of "Chuanchuanxiang" marinade was very simple. Just stir-fry Pixian watercress and ginger with vegetable oil, then add dried pepper, pepper, star anise, cinnamon, fennel, salt and monosodium glutamate, and then add fresh soup to boil. At that time, the variety of raw materials for "chuanchuanxiang" was still relatively single, generally only rabbit waist and dried tofu; Moreover, the price of "string incense" is absolutely cheap, mostly a dime a string. Therefore, "Chuanchuanxiang" was very popular with the masses as soon as it came out. With Chongqing's "hairy belly hot pot" entering Chengdu's catering market on a large scale, some smart merchants suddenly found that "chuanchuanxiang" is not much different from hot pot, but there are more kinds of hot food in hot pot. As a result, merchants began to carry out a major transformation of "Chuanchuanxiang" and soon made a major breakthrough on the original basis. Merchants put all kinds of raw materials that can be scalded on bamboo sticks after processing, and then let customers scald their food. Moreover, since the late 1980s, "Chuanchuanxiang" has been invited to the store, becoming a small hot pot with heavy taste, and the production of "Mala Tang" gravy has become more and more exquisite. Finally, just like the red soup hot pot, a dish of garlic paste and sesame oil was added while dipping the Chili noodles.

At present, there are many kinds of raw materials for skewering incense, including beef, chicken, diced yellow meat, crucian carp, squid, quail eggs, beef tripe, yellow throat, meatballs, ham sausage, chicken gizzard, crab roe, dried bean curd, bean curd skin, bean bran, potatoes and taro.

In fact, "Chuanchuanxiang" and red soup hot pot are basically the same in many ways. The difference is that the hot pot is to put the raw materials into the pot, and then pick up the oil-dipped dish to eat, while the "string incense" is to put the raw materials together with the bamboo sticks into the pot, boil it, and then pick up the taste-dipped dish to eat? Most of them are dried vegetables. When eating hot pot, the dishes ordered are generally priced by the plate, while the "skewers" are priced by the number of bamboo sticks. In addition, the "Chuanchuanxiang" shops are generally low tables and benches, and most of the tables and benches are painted red, which is quite similar to the "menstruation Banquet" for children. It should be said that it is these "exquisite" that increase the warm atmosphere of eating "chuanchuanxiang". In addition, every raw material of "Chuanchuanxiang" is dressed in small strings, so people can naturally choose more varieties when eating "Chuanchuanxiang" than when eating hot pot. Therefore, "Chuanchuanxiang", a small hot pot, has always been very popular with people, and it was once popular in Rongcheng until now.

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