Dry pot, also known as dry pot dish, is one of the production methods of Sichuan cuisine, which originated in Deyang City, Sichuan Province. It is characterized by spicy and delicious taste. Then it became popular in Chongqing, Hunan, Hubei and Jiangxi, b.
Maocai is a dish made of meat, bean products, green vegetables, seafood and mushrooms. It originated in Chengdu and is a traditional snack with Sichuan characteristics..
Chuanchuanxiang, originated in Chengdu, Sichuan, is not only one of the characteristic traditional snacks in Sichuan, but also the most popular embodiment of grass-roots cuisine. Chuanchuanxiang is actually another form of hot pot, so people often call it.
Hot pot, called "antique soup" in ancient times, gets its name from the sound of "Gudong" when food is put into boiling water. It is one of the original Chinese delicacies and is also a kind of food suitable for all ages..