Guandong cooking is a kind of flavor cooking from Japanese Kanto, which is similar to mala Tang. Mala Tang originated in Sichuan. The authentic Mala Tang is boiled in Nanchang with its own sauce, which is a combination of Guandong cooking and Mala Tang. Seven meats and eight vegetables are cooked in one pot, which is not nutritious, but the variety is complete, which is not a delicious food, but it is almost the most widely accepted snack in Nanchang. First, Guandong cooking: Guandong cooking is also called "sweet and spicy". The word "Guandong Boiled" means cooked with the flavor from Kanto, with a typical local taste of Kanto. The main raw materials are minced meat of deep-sea fish and fresh vegetables, which are made into various shapes and tastes through a special process and finally strung with bamboo sticks. Therefore, it combines the advantages of beauty, deliciousness, freshness and convenience, and has been widely circulated among the people in Muromachi era in Japan. Usually, the materials include boiled eggs and boiled vegetables. It can be used as a meal or as a snack. Guandong cooking is a kind of flavor cooking from Kanto, Japan. The main raw materials of authentic Guandong cooking are all kinds of seafood minced meat, fresh vegetables, etc., which are specially processed to form various shapes and tastes. Finally, it is made by stringing bamboo sticks. The cooked soup is cooked with pig bones, mullet and special ingredients. It combines the advantages of beauty, deliciousness, delicacy and convenience into one authentic Guandong cooking, equipment, soup and ingredients. There are special Guandong cooking stoves, which are well-made, ranging from 4 grids, 6 grids and 9 grids. There are also Guandong cooking trolleys, Guandong cooking bamboo sticks, Guandong cooking powder and Guandong cooking sauce, which can be purchased in Foshan, Guangdong and Shanghai. In addition to ordering, the special-shaped Guandong cooked food can also be imitated by itself. The key of Guandong cooking is the soup, which can make various characteristics, such as camellia soup. Good soup is delicious without dipping sauce. If it is dipped in special sauce, customers will have more choices. Mr. Lin said, "Taiwan Province 7-11 Guandong Cooking is very famous, the soup is extremely delicious, and with strict hygiene management, it has been popular for many years, and its influence in Southeast Asia is not small. Because it is convenient and delicious, and the price is easy to popularize: a string is about one yuan. It is actually another form of hot pot, so people often call it small hot pot. Chuanchuanxiang first appeared in Chengdu in the mid-198s. At that time, Chongqing hot pot had just entered Chengdu catering market, and some unemployed people in cities and towns set up stalls near some busy places, such as shopping malls, theaters and video halls, to make a living. At that time, "skewering incense" was very simple. The operator only needed to prepare a small honeycomb coal stove with a aluminum pot on it, a homemade "mala Tang" marinade in the pot, a small table or a small square stool next to it, and a tray on it. The tray contained some "skewering incense" raw materials with bamboo sticks, and there was also a salt, dried Chili noodles and flowers next to the raw materials. When customers patronize, the stall owner who runs "Chuanchuanxiang" picks up the raw materials that have been worn with bamboo sticks, scalds them directly in the marinade in the pot, and then hands them to the customers with Chili noodles and pepper noodles in the disc for them to eat while walking. This is the original "string of incense". At that time, the preparation of "Chuanchuanxiang" marinade was very simple. Just stir-fry Pixian watercress and ginger with vegetable oil, then add dried Chili, pepper, star anise, cinnamon, fennel, salt and monosodium glutamate, and add fresh soup to boil. At that time, the variety of raw materials for "Chuanchuanxiang" was still relatively single, and generally there were only two kinds of rabbit waist and dried tofu; And the price of "string incense" is absolutely cheap, mostly a dime a string. Therefore, "Chuanchuanxiang" was very popular with the masses once it came out. With Chongqing's "hairy belly hot pot" entering the Chengdu catering market in a big way, some smart merchants suddenly found that "Chuanchuanxiang" was not much different from hot pot, but the variety of hot food in hot pot was more abundant. As a result, merchants began to make a big transformation of "Chuanchuanxiang", which soon made a major breakthrough on the original basis. Merchants wear all kinds of raw materials that can be scalded with bamboo sticks after processing, and then let customers scald their food. Moreover, since the late 198s, "Chuanchuanxiang" has been invited into the store, making it a small hot pot with a serious taste, and the preparation of "Mala Tang" gravy has become more and more exquisite, and finally it is basically the same as that of red soup hot pot, and a dish with garlic paste and sesame oil has been added while dipping in dried Chili noodles. Nowadays, there are a wide range of raw materials for "Chuanchuanxiang" scalding, such as beef, chicken, yellow diced meat, crucian carp, squid, quail eggs, beef omasum, yellow throat, meatballs, ham sausage, gizzard, crab roe, dried bean curd, bean curd skin, bean gluten, potatoes, taro, etc. As mentioned above, "Chuanchuanxiang" is basically the same as the red soup hotpot in many aspects, but the difference is that the raw materials are put into the pot, boiled and then picked up and dipped in oil dishes, while "Chuanchuanxiang" is that the raw materials are put into the pot together with bamboo sticks, and then picked up and dipped in flavor dishes, mostly dry dishes. When eating hot pot, the dishes ordered are generally priced by the plate except for the hot pot buffet, while the "skewers" are priced by the number of bamboo sticks. In addition, "Chuanchuanxiang" shops are generally low tables and benches, and most of the tables and benches are painted red, which is quite a bit like an "aunt's banquet" for young children. It should be said that it is these "stresses" that increase the warm atmosphere of eating "Chuanchuanxiang". In addition, every raw material of "Chuanchuanxiang" is dressed in small strings, so people can naturally choose more varieties when eating "Chuanchuanxiang" than when eating hot pot. Therefore, "Chuanchuanxiang", a small hot pot, has always been very popular with people and was once popular in Rongcheng.