1. Livestock meat: mutton, beef, pork, ham, lunch meat, bacon, sausage, pig enema, kidney, liver heart, liver tendon, bullwhip, pig intestine, pig brain flower and pig spinal cord, etc.

2. Poultry meat: chicken, duck, goose, chicken wings, chicken blood, duck blood, intestines, gizzard, liver, chicken feet and duck feet.

3. Aquatic products: crucian carp, grass carp, carp, eel, loach, river crab, river shrimp, sea crab, sea shrimp, sea cucumber with water, cuttlefish with water, squid with water, fish belly with water, fish lips, shark fin, fresh shellfish, hairtail, etc.

4. Game: pheasant, wild duck, quail, dog meat, dog whip, snake meat, frog, snail, bullfrog and turtle meat.

Extended information

Chuanchuanxiang, which originated in Chengdu, Sichuan, is not only one of the characteristic traditional snacks in Sichuan, 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.

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. It can be said that there are chuanchuanxiang wherever there are people, and even to a certain extent, chuanchuanxiang has become one of the representatives of Sichuan flavor.