chuanchuanxiang in English.

Chuanchuanxiang, which originated in Chengdu, Sichuan Province, uses bamboo sticks to string dried bean curd and rabbit loin, scalds them in a pot of brine, and dips them with spicy seasoning. It is rich in flavor, rich in dishes, excellent in service, and cheap to consume, so it is favored by the public, and the diners are endless.

"Chuanchuanxiang" first appeared in the mid-198s. 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.

Chuanchuanxiang, which is actually another form of hot pot. Mala Tang ",so people often call it" small hot pot ".At first, the string of incense, the bottom of the pot and the dishes were very simple, and now it is almost all-encompassing. Different people make different skewers, so there are many kinds of Sichuan skewers with different flavors.

expanding information

in order to cater to and meet the potential needs of market consumers, some far-sighted chuanxiang 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 chuanxiang, a kind of chuanxiang 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 bottom soup, which relieves spicy and dryness in the middle. You don't have to worry about getting angry, but also have the effects of supplementing calcium, maintaining and nourishing, appetizing and smoothing qi.

Baidu encyclopedia-hotpot (Sichuan cuisine)