Question 2: What vegetables and meat are there in the string? Beef, chicken, yellow diced meat, crucian carp, squid, quail eggs, tripe, yellow throat, meatballs, ham sausage, chicken gizzards, crab roe, dried bean curd, bean curd skin, bean gluten, potatoes, taro, green bamboo shoots, Chinese cabbage, lotus root slices, fungus, mushrooms and pea tips.
Question 3: complete list of chuanchuanxiang dishes, types of dishes and snacks: chuanchuanxiang.
"Chuanchuanxiang", also called "Mala Tang", is the most popular embodiment of grassroots cuisine. It is actually the predecessor or another form of hot pot, so people often call it small hot pot. With the changes of the times, Sichuan cuisine and Sichuan wine, including Sichuan opera, have already left Sichuan and entered all parts of the country. People have long been used to and like the Sichuan flavor of Sichuan cuisine. Among them, Mala Tang is spread all over the country with its unique charm and distinctive features. It can be said that where there are people, there is mala Tang, which even becomes the representative of Sichuan style to some extent.
Of course, this is related to the special advantages of Mala Tang: in addition to peppers, "Mala Tang" also contains spices, herbs and natural plants. Put the cooked "seasoning" into the "delicious soup" and add all kinds of favorite ingredients directly, which can be eaten in just a few seconds to a few minutes. It can be skewered like a barbecue, placed in a bowl or casserole, or made into a mini hotpot like a hotpot restaurant. For example, bowl mala Tang and casserole mala Tang are made on the spot for a single person, string mala Tang is ready to eat, and hot pot mala Tang is a lively gathering of many people ... Mala Tang has a unique taste, which makes people want to eat more and more for a long time. It eliminates the shortcomings of single taste, dryness, spicy and greasy, and easy to get angry. In hot pot instant-boiled mutton and other foods, it embodies a spicy and refreshing style with a long aftertaste; Mala Tang has the advantages of flexible operation, obvious taste, low price, simplicity, quickness and approachability. So in Chengdu, Mala Tang is not only called "maocai", but also called "small hot pot" and "small incense burner".
Nowadays, walking in the streets of Chengdu, all kinds of kebabs shops, short square tables with red paint, small stools, a pot of steaming red soup and a handful of bamboo sticks can be seen everywhere, which constitute a special landscape of Chengdu and also wear kebabs that have not cooled down after being heated for more than ten years. Kelp, potato, sliced meat, cauliflower, lettuce, beef omasum, sausage, squid, wax gourd, diced pork, tribute, Chinese cabbage, konjac, yellow flower, lotus root, water spinach, ribs, etc. Regardless of vegetarianism, a pile of 50 cents, friends and relatives gathered around the small table in twos and threes, each taking a bunch of skewers they like and cooking them in the pot. As a result, the shirtless Chengdu man's face flushed after drinking became another scene in Chengdu.
In fact, the popularity of string incense is inseparable from Chengdu's culture and actual productivity. The basin consciousness, which likes to tinker at the edge, makes Chengdu people who are careful and sullen find a feeling when eating string incense, and can grab a lot of food and leave. In fact, it is difficult to find a string of things at 50 cents in China. You can also play various scenes and shout "mixed tea!" Shout "soup!" One minute he shouted "Bubble", and the next minute he shouted "Boss, bring five bottles of beer!" ..... A meal of ten or twenty dollars is like running a skinny coolie with a broken leg and dead breath, which makes you taste the taste of God in a string of incense. You can also shout gruffly, "Boss, count the signs!" In fact, after signing a few hands, the coolie's hands are counting claws, which is only twenty or thirty dollars. This is what we want! No wonder that string of incense lasts forever.
There are many kinds of skewers, from seafood, fish, shrimp, crab and shellfish in the sea to poultry, pork, beef, mutton, duck and goose, as well as many kinds of healthy vegetables, such as Chinese cabbage, pea tips and spinach. Bashu people like to eat Chili, and the hotter the string, the better. It is not only spicy, but also very spicy.
Chuanchuanxiang in Chengdu first appeared 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. Dried beancurd and rabbit loin are strung together with bamboo sticks, boiled in a pot of brine, dipped in spicy seasoning, and eaten while walking. Rich flavor, rich dishes, excellent service and low 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, there was a long street near my home, which was almost paved by a string of incense stalls from door to door ... & gt
Question 4: What kinds of kebabs are there? The problem is very vague. Dishes are generally divided into: vegetarian dishes, meat dishes and staple foods!
-Chuanchuanxiang in the old place (providing technical training)
Question 5: What are the dishes of Chuanchuanxiang?
Question 6: What are the dishes of Chuanchuanxiang? There are all kinds of dishes, such as meat dishes, vegetarian dishes and seafood. Huanla Songchuan Xiangxiang is rich in dishes, and a variety of dishes are available.
Question 7: What are the dishes of Chuanchuanxiang? Chuanchuanxiang dishes are rich. Common meat dishes and vegetarian dishes, such as ribs, beef, liver, chicken feet, duck feet, chicken wings, lotus root slices, potatoes, Chinese cabbage, kelp, green bamboo shoots, tribute vegetables, lettuce, tofu, broccoli … everything! Besides, there are some maocai, snacks and so on.
Question 8: What are the dishes of Chuanchuanxiang?
Question 9: What are the specialties of Chuanchuanxiang? I have eaten in Wenjiang and Huayang, and many franchisees have opened them. It tastes good, the bottom of the pot is bright and rich, and the taste is mellow. Too spicy to get angry, too numb to sting your throat. Especially their specialty, silly beef, is tender, smooth and delicious, and it will melt in ten seconds at the entrance. B: Bright color and crisp taste. Pickled beef: Pickled beef, fragrant and tender.