"Chuanchuanxiang", also called "Mala Tang", is actually another form of hot pot, so people often call it a small hot pot. Chuanchuanxiang first appeared in Chengdu in the mid-1980s. 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 bustling places such as shopping malls, theaters and video halls to make a living.
At that time, "stringing incense" was very simple. 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. There are some "fragrant" raw materials strung together with bamboo sticks in the tray, and there are a handful of salt, dried Chili noodles and flowers next to the raw materials.
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, once "Chuanchuanxiang" appeared, it was very popular with the masses.
With Chongqing's "hairy belly hot pot" entering Chengdu's catering market on a large scale, some savvy merchants suddenly found that "chuanchuanxiang" is not much different from hot pot, but there are more varieties 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.
As mentioned above, "Chuanchuanxiang" is basically the same as red soup hot pot in many aspects, but the difference is that the raw materials are put into the pot, and then the oil-dipped dish is picked up after cooking, while "Chuanchuanxiang" is that the raw materials are put into the pot together with bamboo sticks, and then the taste-dipped dish is picked up after cooking? Mostly dried vegetables? Edible. When eating hot pot, the dishes you order are usually priced by the plate? Except for the hot pot buffet? "Chuanchuanxiang" is based on 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 was once popular in Rongcheng.
Two: Guandong cooking:
Guandong cooking is also called tempura.
The word "Guandong cooking" means cooking with the flavor from Kanto, which has a typical local flavor of Kanto. The main raw materials are minced meat of deep-sea fish and fresh vegetables, which are made into various shapes and tastes through special technology, and finally strung together with bamboo sticks. Therefore, it combines the advantages of beauty, delicacy, freshness and convenience, and has been widely circulated among the people in Muromachi era in Japan.
Usually the ingredients are boiled eggs, white radish, konjac, bamboo fish board (also known as poodle fish eggs, bamboo wheels, chikuwa) and so on. These materials are all cooked with kelp or bonito soup. You can eat it as a meal or as a snack.
Guandong cooking is a kind of local cuisine from Kanto, Japan. The main raw materials of authentic Guandong cooking are all kinds of seafood minced meat and fresh vegetables. After special treatment, it forms various shapes and tastes. Finally, string them with bamboo sticks. The boiled soup is made of pig bones, mullet and special ingredients, which is beautiful, delicious, exquisite and convenient.
Authentic Guandong cooking, equipment, soup, seasoning and sauce are all very important. There are special Guandong cooking stoves, which are well-made, with 4 grids, 6 grids and 9 grids. There are also Guandong boiled trolleys, Guandong boiled bamboo sticks, Guandong boiled powder and Guandong boiled sauce, which can be bought in Foshan and Shanghai, Guangdong. In addition to ordering food, special-shaped Kanto cooked food can also be imitated by itself. The key to Guandong cooking is soup, which can make various characteristics, such as camellia soup. Good soup tastes good without dipping in sauce. If dipped in special sauce, customers will have more choices. Mr. Lin said, "7- 1 1 Guandong cooking in Taiwan Province Province is very famous, and the soup is particularly delicious. Coupled with strict health management, it has been popular for many years and has a great influence in Southeast Asia. Because it is convenient and delicious, the price is easy to popularize: a string is about one yuan.