Cold pot string, also known as malatang and chuanchuanxiang, is an evolution of hot pot or cold pot fish and belongs to Sichuan cuisine. "Cold pot string" first appeared in Chengdu in the mid-1980s. At that time, Chongqing hot pot had just entered Chengdu catering market, and some unemployed people in cities and towns set up stalls in busy places such as shopping malls, theaters and video halls for their livelihood, so it was a kind of hot pot, but it was slightly different. It is made by cutting all kinds of vegetables and meat into shapes that are convenient to string together, then stringing these vegetables with prepared bamboo sticks, and finally putting them into a pot with special formula for processing and cooking. When eating, you can add oil and vinegar according to your own preferences. However, it should be noted that although the string of cold pots is hot, the "pot" is cold.