Chuanchuanxiang, which originated in Chengdu, Sichuan, is one of the traditional snacks in Sichuan. Chuanchuanxiang is actually another form of hot pot, so people often call it a small hot pot. It first appeared in Chengdu, Sichuan in the mid-1980s. At first, the string of incense, the bottom of the pot and the dishes were very simple, but now it is almost everything. Different people make different skewers, so there are many kinds of Sichuan skewers with different flavors.

The origin of the name Chuanchuanxiang is because it is a snack that skewers various 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, and even to a certain extent, Chuanchuanxiang has become one of the representatives of Sichuan flavor.

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Types of dishes with chuanchuanxiang

There are many kinds of skewers, ranging 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. Common dishes include beef, chicken, yellow diced pork, squid, quail eggs, hairy belly, yellow throat, meatballs, ham sausage and so on.

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