Chuanchuanxiang hot pot is charged according to the number of labels. First of all, how much is it to book a label and count how many labels there are. If the quantity is large, you can also weigh it with a scale and weigh the weight of a single label in advance.
Chuanchuanxiang is actually another form of hot pot similar to Mala Tang, so people often call it "small hot pot". At first, it was very simple to string incense, pot bottom and dishes, but now it is almost everything.
Different people make different strings, so there are many different flavors of Sichuan strings.
"Chuanchuanxiang" originated in the mid-1980s. 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.
Dried beancurd and rabbit loin are strung together with bamboo sticks, boiled in a pot of brine, dipped in spicy seasoning, and eaten while walking. Rich flavor, rich dishes, excellent service and low consumption are deeply loved by the public, and diners are in an endless stream.
Roadside dishes series:
Hot pot bottom material: classic pot bottom (slightly spicy) and traditional pot bottom (spicy).
The catering group provides: roasted rabbit loin, prickly ash brain flower, handmade noodles, fried shredded belly by the roadside, Bashi small potatoes, golden hot and sour fish fillets, rattan pepper beef tongue and roadside tender beef.
Snack series: fried crispy meat, brown sugar Ciba, traditional ice powder, cheese corn, red bean ice dumplings, popsicle sour plum soup, fragrant fried crispy rice, handmade coconut cake, etc.
Small braised dishes: spicy braised tendons, spicy braised chicken feet, spicy braised chicken wings, spicy braised pork intestines, spicy braised ribs and so on.
All kinds of beer, liquor, plum wine, apple vinegar, hawthorn juice, mango juice, blueberry juice, Sydney juice, etc.