Chuanchuanxiang originated in Chengdu, Sichuan? It 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 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 is actually another form of hot pot similar to Mala Tang, so people often call it "small hot pot". At first, it was very simple to string incense, pot bottom and dishes, but now it is almost everything.
Different people make different strings, so there are many different flavors of Sichuan strings.
"Chuanchuanxiang" originated 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 deeply loved by the public, and diners are in an endless stream.