Our common dishes are beef, chicken, diced yellow meat, crucian carp, squid, quail eggs, tripe, yellow throat, meatballs, ham sausage, chicken gizzards, crab roe, dried bean curd, bean curd skin, gluten, potatoes, taro, green bamboo shoots, Chinese cabbage, lotus root slices, fungus and mushrooms.
2. Basic soup is characterized by four basic soups: red soup (spicy), white soup (bone soup), clear soup (delicious) and seafood soup. Chicken bone and pig bone are used as the base soup, and more than 20 kinds of Chinese herbal medicines such as Amomum tsaoko, clove, Amomum villosum and cinnamon are added. Using modern food biotechnology, chicken bones, pig bones, mushrooms and scallops were used as raw materials, and the effective components were extracted after being crushed at low temperature.
High-purity and high-quality seasoning base fully retains unique nutritional elements such as high protein, calcium and peptide. The scalded food not only tastes good, but also the soup is delicious, and it also relieves the spicy and dryness in the middle, so don't worry about getting angry.
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 is spread all over many cities in China with its unique charm and distinctive features. "Mala Tang" is also its variant. It can be said that there is a string of incense where there are people, and even to a certain extent, string of incense has become one of the representatives of Sichuan style.
References:
Baidu encyclopedia-hotpot