"Chuan Chuan Xiang" is also known as "Hot Pot Mala Tang". There are two theories about its origin. One is that it originated from Meishan, Sichuan, and the other is that it originated from Wushan between Chongqing and Wanzhou. Due to the rapid local water flow, Sichuan trackers naturally

Indispensable scenery, while they were drawing fiber, they picked up a few stones by the river, set up earthen jars, scooped a few ladles of river water, rolled up some dry firewood to make a fire, added vegetables to the jars, and if there were no vegetables, they used local materials and pulled them out.

Some wild vegetables are added with seasonings such as sea pepper and Sichuan pepper, and are boiled and eaten. The taste is indescribable after eating. It can not only satisfy the hunger, but also drive away cold and dampness. The cooking custom of making it convenient has been followed along the river.

"Chuan Chuan Xiang" evolved from hot pot. It is actually another form of hot pot, so it is nicknamed "little hot pot".

The name "Chuan Chuan Xiang" comes from the fact that it is a snack that is skewered with various vegetables on bamboo skewers and eaten in a hot pot.

Cold pot Chuan Chuan is an evolution of hot pot or cold pot fish "Chun Chuan Xiang" and belongs to Sichuan cuisine.

Cold pot skewers first appeared in Chengdu in the mid-1980s.

It is also made of various vegetables and meats cut into shapes that are convenient for skewering. Use prepared bamboo skewers to thread these dishes into skewers, and finally put them into a pot with a special formula to process and cook them before eating.

When eating, take it out and put it in a cold pot. You can add oil dishes, vinegar dishes, etc. according to your preference.

Although cold pot skewers have the word "cold" in them, they are actually hot, but the "pot" is cold.

Generally speaking, "Chun Chuan Xiang" and "Cold Pot Chuan Chuan" come from the same lineage, except that one is cooking the semi-finished Chuan Chuan by oneself in a hot pot; the other is that the chef cooks the Chuan Chuan and puts it in the soup.

Serve it to eat.

There is not much difference in the ingredients. The most popular ingredients are: tripe, sausage, squid, ham sausage, sliced ??meat, lotus root slices, mushrooms, tofu skin, tofu, cabbage, cauliflower, kelp, potatoes, lettuce, etc.

wait.