Vegetables include: dried tofu, tofu skin, bean bran, potatoes, taro, green bamboo shoots, Chinese cabbage, lotus root slices, fungus, mushrooms, pea tips and so on.

Meat includes: beef, chicken, diced yellow meat, crucian carp, squid, quail eggs, hairy belly, yellow throat, meatballs, ham sausage, chicken gizzards, crab roe, etc.

Cold pot skewers, also known as malatang and chuanchuanxiang, are an evolution of hot pot or cold pot fish and belong to Sichuan cuisine. Cold pot strings first appeared in Chengdu in the mid-1980s.

It is made by cutting all kinds of vegetables and meat into shapes that are convenient to string together, stringing these vegetables with bamboo sticks prepared in advance, and finally putting them into a pot with special formula for processing and cooking. When eating, you can add oil, vinegar and so on according to your own preferences.