Chuanchuanxiang is actually another form of hot pot similar to Mala Tang, so people often call it "small hot pot". "Chuanchuanxiang" first appeared in Chengdu, Sichuan in the mid-1980s.
Extended data:
1, the historical origin of chuanchuanxiang.
"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. String dried beancurd and rabbit loin with bamboo sticks, blanch in a pot of salt water and dip in spicy seasoning.
2. String coriander.
There are many kinds of kebabs, such as beef, chicken, diced yellow meat, crucian carp, squid, quail eggs, hairy belly, yellow throat, meatballs, ham sausage, chicken gizzard, crab roe, dried bean curd, bean sprouts, potatoes, taro, green bamboo shoots, Chinese cabbage and lotus root slices.
At the bottom of the pot are pepper, pepper, cinnamon, bean paste, onion, ginger, garlic, star anise, geranium, codonopsis pilosula and angelica dahurica.
3, eat the characteristics of strings.
The way to eat kebabs is different from that of Chinese food. You can eat the cooked food without putting it on the table. Instead, some semi-finished dishes are served on the table, and they are operated (cooked) by themselves. The boiling temperature of dishes is in the hands of diners.
Baidu Baike-Hotpot (Sichuan dish)