The origin of the name "Chuanchuanxiang" is because it is a snack that skewers all kinds of dishes with bamboo sticks and puts them in 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 style.

Chuanchuanxiang is actually another form of hot pot like "? Mala Tang ",so people often call it" small hot pot ". "Chuanchuanxiang" first appeared in Chengdu, Sichuan in the mid-1980s. Different people make different strings, so there are many different flavors of Sichuan strings.

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Historical origin

"Chuanchuanxiang" first appeared 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 favored by the public, and diners are in an endless stream.

Traditional dishes

The innovation and development of dishes has been relatively slow, and the market demand and customer taste demand have not been seriously studied. Dishes only pay attention to appearance, such as variety, freshness, placement and shape. , did not dig deep into their inherent taste, color, nutrition, and did not pay attention to brand cultivation. Nowadays, consumers have a newer understanding and requirements for eating skewers.

From "oral food" in the 1980s and "eye food" in the 1990s to "heart food" today, on the basis of color, fragrance, taste, shape and device, it has risen to the levels of sound (listening), method (practice), quantity (quantity), quality (quality) and number (quantity), and even more.

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