is the

string fragrance of a small hot pot. It is one of the traditional snacks of the Han nationality in Sichuan and the most popular embodiment of grassroots food. It is actually another form of hot pot, so people often call it a small hot pot. Chuanchuanxiang is spread all over many cities in China with its unique charm and distinctive features. It can be said that there are Chuanchuanxiang wherever there are people, and even to a certain extent, Chuanchuanxiang has become the representative of Sichuan flavor.

Dishes and Origin Editor

Chuanchuanxiang [1] is also called "Mala Tang", which is actually another form of hot pot, so people often call it "small hot pot". "Chuanchuanxiang" first appeared in Sichuan in the mid-198s. 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.

Historical Origin

The "Sichuan cuisine" in Chengdu first appeared in the mid-198s. At that time,

Chuanchuanxiang (8 pieces)

Qing hot pot had just entered Chengdu catering market, and some unemployed people in cities and towns set up stalls near some busy places, such as shopping malls, cinemas and video halls, to make a living. 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

have been slow to innovate and develop dishes, and they have not seriously studied the market demand and the taste demand of customers

and people

. They only pay attention to the appearance of dishes, such as variety, freshness, placement and modeling, and so on, without digging deep into their inherent taste, color, healthy nutrition and brand cultivation. Today's consumers have a newer understanding and requirements for eating skewers. From "oral food" in the 198s and "eye food" in the 199s 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. [2]

Innovative dishes

In order to cater to and meet the potential needs of consumers in the market, some far-sighted chuanxiangxiang catering brands began to pay attention to inclusiveness in developing new products, to integrate cuisines and taste, to inherit and combine the essence of traditional production, and to innovate and launch a new series of chuanxiangxiang, a kind of chuanxiangxiang that can drink soup!

as we all know, the bottom soup is of course the most important. The new chuanchuanxiang is characterized by four kinds of base soup: red soup (spicy), white soup (bone soup), clear soup (fresh) and seafood soup. Chicken bones and pig bones are used as the base soup, and more than 2 kinds of Chinese herbal medicines such as Amomum tsaoko, clove, Amomum villosum and cinnamon are added. Combined with modern food biotechnology, chicken bones, pig bones, mushrooms and scallops are used as raw materials, and the effective components are extracted after low-temperature crushing, and the high-purity and high-quality seasoning base is made, which fully retains the unique nutritional elements such as high protein, calcium and peptides. The scalded dishes not only taste good, but also have delicious soup, which relieves spicy and dryness in the middle, without worrying about getting angry, and can also play the role of supplementing calcium, maintaining and nourishing, appetizing and smoothing qi.

The ingredients are rich, and the nutrition is comprehensive. Fresh meat, poultry, aquatic products, seasonal vegetables, dried and fresh mushrooms and fruits can be put into the pot, and they can be eaten after one clip and one rinse, and the nutritional components of the food are not lost. You can not only eat fresh and delicious food, but also drink nutritious soup, which is really more delicious, nutritious, healthier and more fashionable.

Types of dishes

There are many kinds of skewers, ranging from seafood, fish, shrimp, crab and shellfish in the sea to poultry, pigs

skewers

meat, beef, mutton, duck and goose, as well as many kinds of healthy vegetables. Common dishes include beef, chicken, yellow diced meat, crucian carp and so on. Bashu people like to eat Chili, and the spicier the skewer, the better. It should be not only spicy, but also spicy, so the seasoning at the bottom of the pot is very important. The bottom of the pot is the source of taste, like the common ones we can see, such as pepper, pepper, cinnamon, bean paste, onion, ginger and garlic, star anise, fragrant leaves, codonopsis pilosula, angelica dahurica, etc., and some of them are the bottom of the pot of traditional Chinese medicine, which can be nourishing after eating.

common spices