1. Chuanchuanxiang includes beef, chicken, diced meat, crucian carp, squid, quail eggs, tripe, yellow throat, meatballs, ham sausage, chicken gizzard, crab roe, dried bean curd, bean curd skin, bean bran, potatoes, taro, green bamboo shoots, Chinese cabbage and fungus.

2. Chuanchuanxiang, which originated in Chengdu, Sichuan, is not only one of Sichuan's traditional snacks, 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.

3. The origin of the name Chuanchuanxiang is because it is a snack in which various dishes are strung together with bamboo sticks and rinsed in hot pot.

4. Chuanchuanxiang is spread all over many cities in China with its unique charm and distinctive features.

The way to eat kebabs is different from that of Chinese food. You can eat the cooked food without putting it on the table.

6. Instead, put some semi-finished dishes on the table, operate (cook) and cook by yourself.

7. The hot (boiling) cooking temperature of dishes is in the hands of diners.