Chuanchuanxiang Stall Picture:

The name Chuanchuanxiang comes from the fact that it is a kind of snack in which various dishes are strung with bamboo sticks and put into a hot pot to rinse and eat. Chuanchuanxiang is spread all over many cities in China with its unique charm and distinctive features. Chuanchuanxiang has become one of the representatives of Sichuan flavor.

Chuanchuanxiang, which is actually another form of hot pot. Mala Tang ",so people often call it" small hot pot "."Chuanchuanxiang "first appeared in Chengdu, Sichuan in the mid-198s. Different people make different skewers, so there are many kinds of Sichuan skewers with different flavors.

Extended information:

Historical origin

"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, cinemas and video halls.

skewer dried beancurd and rabbit loin with bamboo sticks, blanch them in a pot of brine, dip them in spicy seasoning, and "delicious mouths" eat while walking, enjoying themselves. Rich flavor, rich dishes, high-quality service and low-cost consumption are favored by the public, and diners are in an endless stream.

Traditional dishes

The innovation and development of dishes have been slow, and the market demand and customers' taste demand have not been seriously studied. Only the appearance of dishes, such as variety, freshness, placement and modeling, has been paid attention to, without digging deep into their inherent taste, color, healthy collocation of nutrition, and even less attention to brand cultivation. Today's consumers have a newer understanding and requirements for eating skewers.

from "oral food" in 198s and "eye food" in 199s to "heart food" today, from the basis of color, fragrance, taste, shape and container, it has risen to the level of sound (listening to sound), method (practice), quantity (quantity), quality (quality) and number (ordering quantity).

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