Vegetables: Chinese cabbage, spinach, cabbage, Chinese cabbage, lettuce, artemisinin, coriander, purple cabbage, potato chips, bean skin, lotus root, crispy tofu, red cabbage, green cabbage, fungus, mushrooms, Pleurotus eryngii, Flammulina velutipes, bean sprouts, etc.

Kebabs: fish balls, shrimp balls, crab balls, ham sausage, chicken balls, beef balls, fish balls, quail eggs, lunch meat, chicken fillet, etc.

Water food: tofu, konjac, pig blood, Japanese tofu, etc.

Brief introduction of chuanchuanxiang:

Chuanchuanxiang, which originated in Chengdu, Sichuan, is not only one of the traditional snacks in Sichuan, but also the most popular embodiment of grassroots cuisine. Chuanchuanxiang is actually another form of hot pot, so people often call it a small hot pot.

The origin of the name "Chuanchuanxiang" is because it is a snack that uses bamboo sticks to string various dishes together and put 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 is actually another form of hot pot similar to Mala Tang, so people often call it "small hot pot". At first, the string of incense, the bottom of the pot and the dishes were simple, but now they are almost everything.