Sichuanese say "Chuanchuaner", also known as Chuanchuanxiang, is a kind of snack that skewers various dishes with bamboo sticks and puts them in a hot pot to rinse and eat.

Chuanchuanxiang is actually another form of hot pot similar to "Mala Tang", so people often call it "small hot pot". "Chuanchuanxiang" first appeared in Chengdu, Sichuan in the mid-198s.

Extended information:

1. Historical origin of chuanchuanxiang.

"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, theaters and video halls. String dried beancurd and rabbit loin with bamboo sticks, blanch them in a pot of brine, and dip them in spicy seasoning.

2. Types of Chuanchuanxiang dishes.

There are many kinds of skewers, and the common dishes are beef, chicken, yellow diced pork, crucian carp, squid, quail eggs, beef tripe, yellow throat, meatballs, ham sausage, gizzard, crab roe, dried bean curd, bean curd skin, bean tendons, potatoes, taro, green bamboo shoots, and big potatoes.

There are peppers, prickly ash, cinnamon, bean paste, onion, ginger and garlic, star anise, fragrant leaves, codonopsis pilosula and angelica dahurica at the bottom of the pot.

3. Characteristics of eating chuanchuanxiang.

The way to eat chuanchuanxiang is different from that of Chinese food. You can't eat the cooked food on the table. Instead, some semi-finished dishes are brought to the table, and they are operated by themselves (cooking) and cooked by themselves. The scalding (boiling) temperature of dishes is in the hands of diners.

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