The difference between cold pot chuanchuanxiang and chuanchuanxiang

"Chuanchuanxiang" is also called "Hot Pot Mala Tang". There are two theories about its origin. One originated in Meishan, Sichuan, and the other originated in Wushan between Chongqing and Wanzhou. Due to the rapid flow of local water, Sichuan trackers are naturally indispensable scenery. When they were pulling fibers, they picked up some stones by the river, set up a crock, scooped up a few spoonfuls of river water, made a fire on it, and put dry wood in the jar. Convenient cooking custom is followed by riverside.

"Chuanchuanxiang" evolved from hot pot, which is actually another form of hot pot, so it has a nickname called Xiao Hotpot. 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. Cold pot skewers are the evolution of hot pot or cold pot fish, belonging to Sichuan cuisine.

Cold pot string first appeared in Chengdu in the mid-1980s. It is also made of all kinds of vegetables and meat cut into shapes that are convenient to string together. These dishes are strung together with bamboo sticks and finally put into a pot with special formula for processing and cooking. When eating, take it out and eat it in a cold pot. You can add oil, vinegar and so on according to your own preferences. Although the string of cold pots has the word "cold", it is actually hot, but the "pot" is cold.

Generally speaking, "string incense" and "string cold pot" come down in one continuous line, but one uses a hot pot and a string of semi-finished products to cook food; One is that the chef cooks the skewers and puts them in the soup to serve. There is not much difference in composition. The most popular ingredients are: hairy belly, sausage, squid, ham sausage, sliced meat, lotus root slices, mushrooms, bean skin, tofu, cabbage, cauliflower, kelp, potatoes, lettuce and so on.