Chuan Chuan Xiang (Sichuan Skewer Hot Pot)
Countless piles of bamboo skewers! Chengdu's spicy "skewer hot pot"
Description
A type of hot pot explosively popular in Chengdu, Sichuan. Vegetables and meat are cut small, skewered on thin bamboo sticks, and self-served into a boiling, ultra-spicy Ma La broth to cook and eat.
Restaurants serving Chuan Chuan Xiang (Sichuan Skewer Hot Pot)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef
- Various vegetables
- Beef tallow
- Doubanjiang
- Sichuan pepper
- Chilies
- Garlic
- Sesame oil
Instructions
- [Authentic Recipe]
- Fry beef tallow, Doubanjiang, Sichuan pepper, chilies, and spices to make a bright red hot pot broth.
- Cut beef, offal, potatoes, lotus root, and fish cakes into bite-sized pieces and skewer them.
- Boil the broth on a tabletop stove and submerge bundles of skewers.
- Once cooked, extract and dip into a sauce of sesame oil, garlic, and cilantro.
Learn more Spice, substitutes, tips
Key spices
Heavy depth of beef tallow and numbing heat of Sichuan pepper、花椒の痺れる辛味
Substitutes at Japanese supermarkets
Use commercial hot pot base and skewer your favorite ingredients
Pairing
Cold Beer / Wang Lao Ji(Herbal Tea)
Trivia
Invented in 1980s Chengdu so workers could enjoy hot pot cheaply and easily. Ingredients don't get lost in the pot, allowing you to eat many varieties in small bites.
Eating tips & etiquette
Pull skewers from the pot, slide ingredients off with chopsticks, dip, and eat. Place empty skewers in a tabletop cylinder; the final bill is calculated by counting or weighing the sticks.
Allergen
Beef, Soybeans, Wheat, Sesame