Chuanchuanxiang, whose full name is "Chuanchuanxiang", first appeared in Sichuan in the mid-198s. It is a kind of food deeply loved by the people of Sichuan and Chongqing, and it is often opened in the streets, lanes, food markets and other places, with a grass-roots style. So what kind of food is the string? What's the difference between it and hot pot? Let the hot pot culture introduce you.
String, as the name implies, means that the boss puts on all kinds of vegetarian dishes and meat dishes with bamboo sticks and puts them on display racks or display cabinets for customers to choose. After the customers choose them, the boss cooks the vegetarian dishes and meat dishes separately in the pot, and the customers can eat them by adding various seasonings and soups. This shows that it is like another form of hot pot, so it is often called "small hot pot".
skewers are divided into cold pot skewers and hot pot skewers, and they are named "malatang" because they are cooked in hot pot and taste spicy and delicious. The initial string, the bottom of the pot and the dishes are very simple, and now it is almost all-encompassing. Different people make different strings, so there are many kinds of strings in Sichuan with different flavors.
What's the difference between hot pot and string
Hot pot can be divided into red pot, white pot and mandarin duck pot (both red and white pot) according to the taste of the bottom of the pot, while the most common ones are roughly divided into clear oil hot pot and butter hot pot according to the oil used.
The bottom of the pot made of butter chafing dish is mellow, thick in taste and has a unique fragrance. Clear oil hot pot refers to rapeseed oil hot pot (Sichuan people like to call rapeseed oil "clear oil" or "raw clear oil"). The bottom of the pot fried with rapeseed oil generally looks bright in oil color, refreshing in taste and not as mellow as butter hot pot.
There are a wide range of ingredients for hot pot, such as hairy belly, duck intestines, goose intestines, lunch meat, yellow throat, beef, fat beef, meatballs, piranha and other vegetarian dishes, as well as lotus root, potatoes, Flammulina velutipes and so on. Generally speaking, the dip of hot pot is oil dish, and the most common one is sesame oil dish with garlic paste. Generally, black lobster sauce, oyster sauce, coriander and chopped green onion can be added.
From the way of eating, hot pot is usually boiled and rinsed. After being fished out of the pot, put it in your own oil dish and chew it in your mouth. Eating duck intestines and goose intestines has the so-called "seven ups and eight downs", that is, the goose intestines/duck intestines are scalded in a pot for one second, then lifted, and scalded for eight times repeatedly to get the best taste.
The string of pot bottoms are generally boiling red oil pot bottoms, which are similar to hot pot, but slightly lighter than hot pot. But there are also special cold pot strings and hand-held strings sold in the streets and lanes. When it comes to string of ingredients, it should be said that hot pot, maocai, string of ingredients and mala Tang are all very similar, but duck intestines and goose intestines are rarely seen in string of ingredients, but beef and chicken gizzards and duck gizzards are very common.
As far as dipping is concerned, most of the skewers are chopped peanuts, dried dishes with a small amount of pepper noodles at the end of soybeans, and oil dishes with sesame oil and garlic paste are not uncommon. But there will be more dry dishes than hot pot. As far as eating is concerned, it is generally worn with bamboo sticks and scalded in the pot in front of your desk. When eating, hold the bamboo stick directly in your hand, dip it into the dry dish or oil dish and eat it string by string.