Xiaojungan Chuanchuanxiang is one of the special cuisines in Sichuan.

Xiaojungan Chuanchuanxiang is the main hot pot, and the bottom of the pot can be red oil, clear soup and mandarin duck. Instead of directly putting the ingredients in the pot, use bamboo sticks to string all kinds of ingredients into the hot pot to rinse (in particular, a bamboo stick only skewers one ingredient, or a small piece of county liver, a small piece of beef, or a large piece of green bamboo shoots, a large roll of dried beans, a large piece of lotus root, a large piece of konjac, etc.), and then rinse.

Dipping dish is also very Sichuan, with chopped green onion, garlic, coriander powder, celery powder, fried soybean, peanut powder, mustard tuber powder, soy sauce, balsamic vinegar, oyster sauce, sesame oil, pepper oil, various hot sauces, etc. Finally, pour a small bag of "clear oil" (refined rapeseed oil) into the dish with various seasonings.

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Price calculation method-called bamboo sticks

The price calculation method of small county liver skewers is not "piece-by-piece system", regardless of a dish, but all bamboo sticks are finally recovered, weighed and charged by weight. For example, if a bamboo stick is 1 grams and 5 cents, then 1 bamboo sticks are 1 grams of 5 yuan. The waiter doesn't need to count the sticks one by one and weigh the total weight of the bamboo sticks, and the price will be calculated.

If the weight of a bamboo stick strung a small piece of county liver is 5 cents, then the expensive ingredients will be strung with two or even three bamboo sticks. The skewers in all parts of the country are all made of a bamboo stick with multiple ingredients. Only the small county liver skewers only string one piece (or one piece after another), and there are even three bamboo sticks strung with a picture of a rabbit kidney.

China Economic Net-Go out for a stroll in winter (3): Sichuan Cuisine Town, Ganchuanxiang.