Sichuan cuisine

In fact, the evolution of chuanchuanxiang evolved from mala Tang, which belongs to stalls or snacks and cannot be moved to the table. Because of the different ways of evolution, it can't be said that all of them can be pressed into hot pot, so a new situation has emerged, called Chuanchuanxiang, which is more expensive than Mala Tang and cheaper than hot pot, and has restored the traditional form and storage method.

Spicy Hot Pot

Maybe we have a deep understanding of mala Tang. Everyone has eaten snacks, and the most common ones are mala Tang, hot and sour powder and the like, which do not need much explanation. It can only be said that each dock has its own formula and ingredients, so the raw materials he uses are similar.

chafing dish