The most well-known example of Chinese street food, ChanChuanXiang is a classic snack with Sichuan features that originated in Chengdu, Sichuan, China. People frequently refer to it as “little hot pot” although it is actually another type of hot pot.
Chuanchuanxiang is the name of a type of food that consists of a variety of meals strung on bamboo sticks and cooked in a hot pot. Chuanchuanxiang may be found in many Chinese towns thanks to its special charm and distinguishing features. Malatang is another creative strategy. Chuanchuanxiang may be considered to occur everywhere there are people in China, therefore in a sense, it is one of the representations of Sichuan taste.
Food and Its Origin
People frequently refer to Chuanchuanxiang as “little hot pot” even though it is actually another type of hot pot comparable to “Malatang”. In the middle of the 1980s, “Chuanchuanxiang Pot” debuted in Chengdu, Sichuan Province. The dishes and bottom of the pot in the original Chuanchuanxiang are quite basic, and practically everything is now boiled. Sichuan Chuanchuanxiang has broad diversity and various flavors since the Chuanchuanxiang manufactured by different people is unique.
The Background of Chuanchuanxiang in History
In the middle of the 1980s, “Chuanchuanxiang” initially appeared. Some urban unemployed individuals in Chengdu put up stalls near crowded locations like shopping malls, movie theaters, video halls, etc. to run “Chuanchuanxiang” in order to make a living. Dried beans and pig loins are strung on bamboo skewers. They are prepared in a stewing pot and served with a hot sauce. People who are “yuyuzui” eat while moving. It is a favorite among the public, and there is a never-ending line of diners, thanks to its rich flavor, rich food, high-quality service, and affordable consumption.
Chuanchuanxiang has always been rather sluggish to innovate and develop. Many hotels have not taken the time to adequately analyze both consumer and market demand. They do not examine the intrinsic flavor, color, nutrition, and healthy pairings of the food, nor do they consider the development of the brand; instead, they focus solely on the look of the food, such as variety, freshness, positioning, etc.
Consumers’ expectations and understanding of eating Chuanchuanxiang have now been revised.
From “mouth food” in the 1980s and “eye food” in the 1990s to “heart food” today, from the level of sound (sound), method (method), quantity (quantity), quality (quality), and quantity (order quantity) to the level of color, fragrance, taste, shape, and utensil, more emphasis is placed on the matching and absorption of nutrition and the freshness of raw materials.
Innovative dishes with string incense
Some forward-thinking Chuanchuanxiang catering brands started to pay attention to inclusivity in the development of new products, integrate cuisine and taste, inherit and combine the essence of traditional production, and innovate new style in order to cater to and meet the potential needs of market consumers. Chuanchuanxiang, a kind of which may be consumed Soup. After all, the bottom soup is the most crucial, as everyone knows. The four types of foundation soup that make up new style Chuanxiang are red soup (spicy), white soup (bone soup), clear soup (delicious), and seafood soup. For the basic soup for fresh hanging, chicken and pig bones are utilized. More than 20 different types of Chinese herbal remedies, including grass fruits, cloves, amomum villosum, and cinnamon, are then added. Additionally, the high-purity and high-quality seasoning base made from chicken, pig, mushroom, scallop, and other raw materials using modern food biotechnology, and the efficient ingredients extracted after low temperature crushing, fully retains the nutrient elements like high protein, calcium, peptide, and other elements specific to the raw materials. The soup is not only lovely and fresh, but the prepared meal also tastes nice. You don’t need to be concerned about getting burnt because it can ease the dryness and heat in your midsection. Additionally, it can function as a calcium supplement and be nutritional and tasty.
The ingredients are filling and healthy. The pot can be filled with fresh meat, poultry, fish, seasonal vegetables, dried and fresh mushrooms, and fruits. Without sacrificing the nutrients in the meal, one clip and one rinse can be consumed. Not only can you eat fresh, delectable cuisine, but you can also drink nourishing soup, which is even more delectable, nourishing, healthful, and stylish.
Category of dishes
Chuanchuanxiang comes in a wide variety of forms, including seafood, fish, shrimp, crabs, oysters, poultry, pig, beef, mutton, duck, geese, and nutritious vegetables. A few examples of typical dishes are beef, chicken, yellow pudding, crucian carp, squid, quail eggs, hairy tripe, yellow throat, meatballs, ham sausage, swollen liver, duck intestine, chicken heart, crab fillet, dried bean curd, bean curd, potato, taro, asparagus tip, Chinese cabbage Lotus root slices, agaric, shiitake, pea tips, etc. All of these ingredients are still strung together People in Bashu enjoy eating chili, and the spicier the string, the better. The condiment in the bottom of the pot is crucial because it is both hot and spicy. The flavor comes from the pot’s bottom. As we can see, there are pepper, Dangshen, angelica, Chinese prickly ash, cinnamon, bean paste, onion, ginger, and garlic. Some are also traditional Chinese medicine’s “bottom of the pot,” which can be nourishing after food.
Spices that are frequently used to make string incense
- Gan Song is a thick, dark brown root spice that is frequently used in pickles or hot pot soup in China. While Chongqing refers to it as Xiangsong, Chengdu refers to it as vanilla. The correct name for it is Gan Song, also known as Gan Song Xiang.
- Cloves are the flower buds of the clove plant, also known as male cloves and seed cloves. Cooks frequently utilize dry ingredients. They have a potent scent and can be tasted with a stinging and numbing feeling on the tongue. They are sour and have the ability to warm the stomach, ease motion sickness, expel wind, and ease the pain.
- The star anise should be referred to as star anise, which is also known as anise, aniseed, and August pearl, a type of spice that is well-known to people.
- Other names for fennel are huaixiang, cilantro, and wild fennel. Most of the nation’s regions cultivate it, and most people are familiar with it. Miao Tun Hu Dou and fennel dumplings are made in the kitchen using fresh stems and leaves.
- Grass fruit is a member of the ginger family of fruits. It has an odd and disagreeable flavor. It has a warm therapeutic quality and a strong flavor. It has the ability to eliminate phlegm and warm the middle, dry out moisture and strengthen the spleen, drive out cold and combat malaria.
- The ripe fruit of Amomum villosum, It possesses warm therapeutic effects, tastes spicy, smells fragrant, and is astringent to the palate. Rhizomes such as gerbera and chili are often used to refer to specific locations in Sannai. In recent years, spice lingo has become very popular in hot pots.
- Paicao, a popular spice used in hot pot in recent years, is similar to lingcao in popularity.
- The ground nutmeg is another name for white nutmeg. It is labeled as Bai 11 nutmeg in markets and pharmacies, commonly called Yuguo. Although it has been popular in hot pot in recent years, the flavor is poor. The medication has a warm and pungent flavor that can warm the stomach and spleen, astringe the intestines, and reduce qi.
- There are several names for cinnamon. Its benefits include yuan yang tonification, warming of the spleen and stomach, removal of cold accumulation, and dredging of the blood vessels. It is sweet and hot in character. It is primarily used to treat persistent diarrhea, chilly stomach pain, and renal yang deficit. It tastes strongly of oil.
Characteristics of eating
Chuanchuanxiang is not consumed in the same way as regular Chinese meals. The majority of Chinese cuisine may be consumed by placing cooked dishes on the table; nevertheless, stringing incense requires you to bring certain partially prepared dishes to the table and operate (cook) on your own; the diners control the temperature at which the food is prepared.
The first step in hot cooking in a pot is to separate the various elements because not all of them can be consumed hot. In general, components like duck intestines, kidney, liver, pea shoots, spinach, golden needle mushrooms, etc. that are crisp and tender and ready to cook instantly are excellent for hot (instant boiling) meals; Tripe, mushroom liver, beef slices, etc., should be burned for a while if the texture is a little dense and it is difficult to cook at once;
Second, watch how the bitterness of the soup changes. The hot meal can taste warm if the soup bittern is rolling and boiling and the amount of fat on the soup bittern is sufficient;
Thirdly, we need to regulate the temperature. Food will expire if the temperature is too high. It will be raw if the temperature is low;
Fourth, the food must be tightly clamped when it is hot; otherwise, if it falls into the pot, it will quickly boil and melt.
Cook the soup after adding the ingredients. The secret is: first, select foods that can be boiled, such as meatballs, mushrooms, and other foods that are relatively compact and require a lot of heat to prepare; second, choose foods that can be cooked quickly; and third, choose foods that can be cooked slowly. Second, we need to be adept with heat; some of them require prolonged boiling in order to scatter and melt.
Meat should always come first when eating spicy, hot cuisine, followed by vegetarian fare. When eating hot food, the soup must be rolled away and completely absorbed in the soup before the spicy flavor is adjusted. The technique is to boil food from the center, but those who want spicy hot food can heat it up from the side of the hot pot. Once more, when consuming a hot, spicy soup, you should drink a cup of tea to wash down the appetizer, remove any excess fat, alter the flavor, and tone down the heat.
What is a dry dish?
The main ingredients for mixing properly are dry pepper noodles, Chinese prickly ash noodles, cooked sesame seeds, crushed peanuts, salt, and MSG. People with spicy and heavy tastes should eat dry dishes.
What is an oil pan?
Sesame oil, garlic paste, coriander, scallion, salt, and MSG are the major ingredients in oil meals. Those who can’t consume a lot of chilies should get the oil plate.