Spicy balsamic pot originated in Bashu area, which is a fusion of spicy flavors in Sichuan, Chongqing and other places. Spicy balsamic pot originated from Tujia flavor, which is a common practice of local people and is characterized by hemp, spicy, fresh, fragrant, oily and mixed. Although spicy incense pot belongs to spicy taste, it is quite popular among diners all over the country. It is said that Sichuan belongs to the basin as well as the plain area. When the humidity is heavy, it usually likes to stir-fry a cauldron of vegetables with various seasonings. Whenever there are important guests, it will add meat, seafood, poultry and even game to the cauldron of cooking. The matched dishes have been fried or boiled in advance, which can absorb the umami flavor of various meats and side dishes, add their own seasoning flavor, and after mixing, it has achieved ".