Livestock meat: tender meat slices, mutton, beef, rabbit meat, pork, ham, lunch meat, bacon, sausage (divided into Cantonese sausage and Sichuan sausage), pork coriander balls, pig enema, pig kidney, pig liver, pig heart, beef and sheep liver, pork tendon, rabbit head, bullwhip, pig intestine, yellow throat and hairy belly (divided into grassland hairy belly)
Poultry meat:
Chicken, duck, goose, quail, chicken wings, chicken blood, duck blood, chicken gizzard, chicken heart, duck intestines, gizzard, liver, chicken feet, duck feet, etc.
Aquatic products:
Crucian carp, grass carp, carp, eel, loach, river crab, river shrimp, sea crab, sea shrimp, aquatic sea cucumber, aquatic cuttlefish, squid (squid larvae, squid whiskers, fresh squid, aquatic squid), aquatic fish belly, fish lips, shark fin, fresh shellfish, hairtail and aquatic kelp.
Vegetables:
Chinese cabbage, spinach, pea seedlings, lettuce, cabbage, potato, lotus root, water bamboo, houttuynia cordata (called "broken ear root" in Sichuan), winter bamboo shoots, bamboo shoots, white radish, yam, carrot, cucumber, wax gourd, towel gourd, fresh peas, green beans, cauliflower, day lily, mushrooms, mushrooms, carrots.
Dry goods: dried day lily, magnolia slices, dried bamboo shoots, vermicelli, red dates, konjac, fungus, tremella, mushrooms, Tricholoma, dictyophora.
Game (artificially raised): pheasant, wild duck, quail, frog, river snail, bullfrog, nail fish.
Staple food: jiaozi, instant noodles, car noodles, vermicelli, sweet potato vermicelli, fried dough sticks.
Snacks: Twist, Crispy Meat, Brown Sugar Ciba, Pineapple Rice, Indian Flying Cake.
Seasoning: dried Chili, millet spicy, mustard tuber, coriander, leek and garlic.
Extended data:
Chuanchuanxiang, which originated in Chengdu, Sichuan, is not only one of the traditional snacks in Sichuan, but also the most popular embodiment of grassroots cuisine. Chuanchuanxiang is actually another form of hot pot, so people often call it a small hot pot.
The origin of the name "Chuanchuanxiang" is because it is a snack that skewers all kinds of dishes with bamboo sticks and puts them in a hot pot to rinse and eat.
Chuanchuanxiang has become one of the representatives of Sichuan style.
References:
Baidu Baike-Hotpot (Sichuan dish)