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. Chuanchuanxiang has become one of the representatives of Sichuan flavor.

Chuanchuanxiang, which is actually another form of hot pot like "? Mala Tang ",so people often call it" small hot pot "."Chuanchuanxiang "first appeared in Chengdu, Sichuan in the mid-1980s. Different people make different skewers, so there are many kinds of Sichuan skewers with different flavors.

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Historical origin

"Chuanchuanxiang" first appeared in the mid-1980s. In order to make a living, some unemployed people in Chengdu set up stalls near some busy places, such as shopping malls, theaters and video halls.

Dried beancurd and rabbit loin are skewered with bamboo sticks, boiled in a pot of brine, dipped in spicy seasoning, and "delicious mouths" eat while walking, enjoying themselves. Rich flavor, rich dishes, high-quality service and low-cost consumption are favored by the public, and diners are in an endless stream.

Traditional dishes

The innovation and development of dishes have been slow, and the market demand and customers' taste demand have not been seriously studied. The dishes only pay attention to their appearance, such as variety, freshness, placement and modeling, etc., without digging deep into their inherent taste, color and nutrition, and paying no attention to brand cultivation. Today's consumers have a newer understanding and requirements for eating skewers.

From "oral food" in the 1980s and "eye food" in the 1990s to "heart food" today, on the basis of color, fragrance, taste, shape and device, it has risen to the levels of sound (listening to sound), method (practice), quantity (quantity), quality (quality) and number (ordering quantity), and even more.

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